Sourdough Pumpkin Cake {Discard Option}

sourdough pumpkin cake square slice on white plate

Sourdough Pumpkin Cake {Discard Option}

You're going to love this moist and flavorful from-scratch pumpkin cake so much. It's full of warm traditional fall spices and topped with a decadent cream cheese frosting. This cake is an excellent use of your sourdough discard but you can also use a freshly fed starter too.

Print Recipe Pin Recipe

Prep Time: 20

Cook Time: 35

Inactive Time: 8

Total Time: 8 55

Course: Dessert

Cuisine: American

Keyword: autumn, autumn cake, pumpkin, pumpkin spice, sourdough, sourdough discard

Servings: Slices

Calories: 438kcal

Author: Jana Dziak

Ingredients

Cake Ingredients:
1 cup sourdough starter or discard
2 cups all-purpose flour
½ cup butter melted plus more for greasing
1 cup brown sugar packed
½ cup cane sugar
1 can pumpkin puree
½ cup applesauce
2 teaspoons of vanilla extract
4 eggs
1 teaspoon baking soda
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
2 teaspoons ground cinnamon
1 teaspoon salt

Cream Cheese Frosting Ingredients

2 8 ounce blocks of cream cheese room temperature
½ cup unsalted butter softened
1 teaspoon vanilla extract
3 cups powdered sugar
½ teaspoon pumpkin pie spice
2 tablespoons milk
⅛ teaspoon salt
1 cup crushed walnuts

Instructions

Cake Directions

To make it long fermented, the night before you plan to bake:
Mix together the sourdough starter and flour. Thin it as needed with whole milk (or water) until all the flour is incorporated. Do this in tablespoon increments so as not to overdo it but don't panic or overthink it either. It will be a very thick batter. Cover and allow to ferment for 8-12 hours.

To make it instantly, simply skip the overnight step and follow the instructions exactly the same. It will not be necessary to thin out the flour and starter though.

Preheat the oven to 350 degrees F.
Grease a 9 x 13 baking dish with 1 teaspoon of butter and set aside.
In a large bowl add the butter, brown sugar, white sugar, pumpkin puree, applesauce, and vanilla extract. Mix with a hand mixer until incorporated. (You can also use your stand mixer)
Add eggs to the bowl and mix them in well. It is best practice to beat the eggs first.
Mix this into your sourdough starter/discard bowl you prepared the night before.
To the bowl then whisk in the baking soda, baking powder, pumpkin spice blend, cinnamon, and salt until fully combined.
Pour the batter into the prepared baking dish and bake for 32-36 minutes or until a toothpick inserted comes out clean.
Allow the cake to cool for 60 minutes on a cooling rack before frosting.

Frosting Directions

In a large bowl add the cream cheese, butter, and vanilla and mix with a hand mixer until creamy.
Gradually add the powdered sugar, pumpkin pie spice, milk, and salt to the bowl. Mix slowly for 20 seconds and then increase to medium to high speed and mix for 2 minutes until the frosting is thick and fluffy while scraping the sides as needed.
Frost the top of the cake, while spreading evenly.
Place the walnuts in a ziplock bag and roll with a rolling pin to create a finer consistency. Sprinkle the walnuts on top.
Serve and enjoy.

Notes

- If you would like more spice you can add ½ teaspoon to 1 teaspoon more cinnamon or pumpkin spice.
- Heavy cream can be used in the place of milk.
- Store this cake in the refrigerator for up to five days. Allow it to come to room temperature for 10-15 minutes before serving.
- Freeze this cake for up to three months wrapped in cling wrap, allow it to defrost in the refrigerator for twenty-four hours, then allow it to come to room temperature for 10-15 minutes before serving.
- Make sure you're using pumpkin puree and not pumpkin pie puree which is heavily sweetened and spiced.

Here's my pumpkin spice recipe:

3 tablespoons cinnamon, 2 teaspoons ginger, 1 ½ teaspoons cloves, 1 ½ teaspoons allspice, 1 teaspoon nutmeg, 1 teaspoon mace, 1 green cardamom pod

Nutrition

Tried this recipe?Let us know how it was!