Sourdough Cloud Cake Recipe: A Sourdough Cloud Cake is an incredibly light, fluffy, and moist cake that uses sourdough discard to add a subtle tang and depth of flavor. This recipe creates a soft sponge with a delicate crumb that’s perfect served plain, dusted with powdered sugar, or topped with whipped cream and fresh berries.

Prep Time

Prep: 20 minutes
Cook: 35 minutes
Total: 55 minutes

Servings

10 slices

Ingredients

Dry Ingredients

2 cups (250g) all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt

Wet Ingredients

1 cup (240g) sourdough discard (unfed, room temperature)
1 cup (200g) granulated sugar
½ cup (115g) unsalted butter, softened
3 large eggs, room temperature
½ cup (120ml) whole milk
2 teaspoons vanilla extract
1 teaspoon fresh lemon zest (optional)

Optional Topping

Powdered sugar
Fresh berries
Whipped cream

Instructions

Step 1: Prepare the Oven

Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together:

Flour
Baking powder
Baking soda
Salt

Set aside.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the butter and sugar for 3–5 minutes until pale and fluffy.

Step 4: Add Eggs

Beat in the eggs one at a time, mixing well after each addition.

Add vanilla extract and lemon zest.

Step 5: Add Sourdough

Mix in the sourdough discard until smooth.

Step 6: Combine Batter

Add the dry ingredients in three additions, alternating with the milk.

Mix just until combined. Do not overmix.

Step 7: Bake

Pour the batter into the prepared pan.

Bake for 32–38 minutes, or until a toothpick inserted into the center comes out clean.

Step 8: Cool

Cool in the pan for 10 minutes.

Transfer to a wire rack to cool completely.

Dust with powdered sugar before serving.

Tips

Use room-temperature ingredients for maximum volume.
Don’t overmix after adding the flour.
Fresh sourdough discard works best.
For extra fluffiness, sift the flour before measuring.
A stand mixer gives the lightest texture.

Flavor Variations

Lemon Cloud Cake

Add:

2 tablespoons lemon juice
2 teaspoons lemon zest

Chocolate Cloud Cake

Replace ¼ cup flour with cocoa powder.

Berry Cloud Cake

Fold in:

1 cup blueberries
or raspberries

Almond Cloud Cake

Replace vanilla with almond extract.

Coconut Cloud Cake

Add:

½ cup shredded coconut

Storage

Room Temperature: Store in an airtight container for up to 3 days.

Refrigerator: Store for up to 1 week.

Freezer: Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Nutrition (Per Slice)

Calories: 275
Carbohydrates: 35g
Protein: 5g
Fat: 13g
Saturated Fat: 7g
Cholesterol: 75mg
Sodium: 180mg
Fiber: 1g
Sugar: 20g

Serving Ideas

Dust with powdered sugar for a classic finish.
Top with whipped cream and fresh strawberries.
Serve with blueberry compote or raspberry sauce.
Pair with coffee, tea, or hot chocolate.
Layer with whipped cream and berries for a simple celebration cake.

This sourdough cloud cake is exceptionally soft, airy, and moist, with a subtle tang from the sourdough discard that balances the sweetness beautifully. It’s an excellent way to use extra sourdough discard while creating a light, elegant dessert suitable for any occasion.

Sourdough Cloud Cake Recipe