This Potato Flake Sourdough Vanilla Cake and Cupcakes recipe has a tender crumb and a delicate vanilla flavor. It’s a soft, moist cake with a subtle tangy flavor from the potato flake sourdough starter. It is a fantastic choice for birthdays, celebrations, or simply as a sweet treat to indulge after dinner.
In this guide, I’ll walk you through every step, plus tips and tricks for achieving the best results.
Why Potato Flake Sourdough?
Potato flake sourdough starters offer a unique take on traditional sourdough. By using a potato flake sourdough starter (sometimes confused with an Amish friendship bread starter), you get a delicate tang and a naturally moist texture ideal for sweet treats. This starter provides the benefits of wild yeast while bringing a unique, lighter texture to cakes and cupcakes compared to regular sourdough bread starters.
Not many people know about potato flake sourdough, so if you’re new to this amazing starter, I’m going to let you in on a little secret. It’s such an easy starter to make and maintain.
Head over to my post on how to make your own potato flake starter and you’ll find out that you only need a few things to get started. warm water, potato flakes, sugar, and active dry yeast (for the initial start.)
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Before diving in, make sure all ingredients are ready and that your kitchen is prepped. This recipe requires some fermentation time, so plan accordingly. However, if you don’t have time to ferment, you can skip that step, but it won’t have the same fermentation benefits. Take a look at what you will need below.
Tools Needed
- Mixing Bowls: Several sizes for combining dry and wet ingredients.
- Stand Mixer or Hand Mixer: For blending the batter and making butter cream frosting.
- Measuring Cups and Spoons: To measure ingredients accurately.
- Spatula and Whisk: For mixing and folding.
- 2- 8 inch Cake Pans or 24 Muffin Tins: Depending on whether you’re making a cake or cupcakes.
- Parchment Paper or parchment cupcake liners: For lining pans (optional).
- Cooling Rack: To cool the cake and cupcakes.
Ingredients for Potato Flake Sourdough Coconut Cake:
For the Cake Batter
- All-Purpose Flour
- Granulated Sugar
- Coconut Oil
- Butter
- Milk
- Potato Flake Starter
- Eggs
After Fermentation
- Baking Powder
- Salt
- Vanilla Extract
Buttercream Icing
- Heavy Whipping Cream
- Unsalted butter
- Confectioners’ Sugar (powdered sugar)
- Vanilla Extract
This is the recipe I used for the buttercream icing.
How to Make Potato Flake Sourdough Cake and Cupcakes:
Fermenting the Batter
Mixing the Initial Ingredients: In a large bowl cream the butter using a hand mixer. Mix on medium-low speed until creamy. Add in sugar and eggs, and beat until fluffy.
In your bowl, combine coconut oil, whole milk and potato flake sourdough starter. Using a hand mixer or stand mixer, mix on medium speed until combined. Scraping down the sides of the bowl to ensure all ingredients get incorporated. Slowly add in the all purpose flour and mix until you get a smooth, consistent batter.
Fermentation: Cover the mixture in the large bowl with plastic wrap. Set it on the counter at room temperature. Let it ferment for at least 8 hours, up to 24 hours if you want a stronger flavor. This fermentation step allows the wild yeast in the starter to feed on the flour and sugars in the batter, creating an easier to digest final product as well as contribute to the cake’s texture.
Baking the Cake or Cupcakes
Preheat the oven: After fermentation, preheat the oven to 350F while you finish preparing your batter.
Preparing for Baking: You should see a few bubbles on the surface of your batter. Sift baking powder and salt over the batter. Mix until combined. Now add the vanilla extract. Doing this separately ensures that the baking powder doesn’t clump up from the vanilla extract.
Prepping the Pans: Grease and line 2, 8 inch cake pans with parchment paper or 18 cupcake pans with parchment cupcake liners for easy cleanup.
Baking Instructions: For cupcakes, use a ¼-cup scoop to fill each liner about two-thirds full. Bake in a 350°F preheated oven for 20 minutes. If making a layer cake, divide the batter between 2, 8 inch cake pans, bake for 26-31 minutes, and rotate pans halfway through for even baking. Both should bake until they’re golden brown, with a toothpick coming out mostly clean. Be sure to check at the earlier time to prevent over baking.
Allow Cake to Cool
Once your cakes or cupcakes are baked, allow for them to cool first before topping with the butter cream.
Making the Butter Cream Frosting
While the cake is cooling, prepare the vanilla buttercream frosting. You can use any recipe that you like, but this is the one that I used. It calls for heavy cream, powdered sugar, vanilla and butter. I used my stand mixer to make the frosting.
I placed the butter cream in a Ziploc bag and cut a hole in the corner to pipe on top of the cupcakes.
Assembling and Serving
Once the cake or cupcakes have cooled, pipe the frosting on top of the cupcakes and top with sprinkles or leave plain.
This cake makes the best birthday cake! You can even turn it into a sheet cake if you want.
Tips for the Perfect Potato Flake Sourdough Vanilla Cake and Cupcakes
- The Importance of Active Starter: For best results, ensure your potato flake sourdough starter is active. An active starter will help your cake achieve a good rise and add depth to the flavor. If you’re using your starter for the first time, make sure it’s well-fed and you can hear it bubbling when you put your ear to the opening of the jar. If you decide to use this recipe without the fermentation, you will still get a rise with the baking powder.
- Fermentation Time: This step is crucial for texture, flavor, and digestion benefits. You can adjust the fermenting time according to taste preference—a shorter ferment will give a milder flavor, while 24 hours will add a slight tang. You can prep ahead by allowing it ferment overnight and bake the next day.
- Temperature Control: Room temperature ingredients mix better. Let the butter, eggs, and coconut milk reach room temperature before mixing to create a smooth batter.
- Using Coconut Oil: This ingredient can be swapped out for another oil. I don’t recommend replacing the oil with butter because the oil tends to bake a fluffier cake with a more even crumb. Cakes made with oil also tend to stay moist and tender far longer than cakes made with just butter.
Potato Flake Sourdough Vanilla Cake Variations and Serving Suggestions
- Vanilla Bean Upgrade: Swap vanilla extract for vanilla bean paste for a richer, more aromatic flavor.
- Chocolate Chip Delight: Fold in 1 cup of mini chocolate chips for a fun twist.
- Berry Bliss: Add fresh berries like raspberries or blueberries to the batter for a fruity burst.
- Nutty Crunch: Stir in chopped pecans or walnuts for extra texture and flavor.
- Lemon-Vanilla Fusion: Add 1 teaspoon of lemon zest for a subtle citrus note.
- Sprinkles: Add sprinkles in the batter just before baking to create a birthday cake or “funfetti” style cake. Here is a great dye free sprinkle option.
Storing and Freezing Tips for This Potato Flake Sourdough Vanilla Cake Recipe
Potato flake sourdough cakes and cupcakes freeze exceptionally well. After baking, cool them completely, then wrap each layer in plastic wrap and store in an airtight container. When ready to serve, let them thaw at room temperature before adding the buttercream frosting. This cake is a great make-ahead dessert for parties or gatherings.
Frequently Asked Questions
1. Can I use a traditional sourdough starter instead? Yes, but the texture will vary and you might need to adjust the hydration ratio a bit. Traditional starters may have a stronger tang compared to potato flake sourdough starters, which tend to be milder and better for sweeter baked goods.
2. Do I have to use an additional leavening agent (baking powder)? No, if you follow the fermenting directions, you shouldn’t need to use baking powder since the potato flake starter will rise your batter, however, I suggest using the baking powder so that you don’t risk wasting the batter and time you put into the cake. The baking powder ensures that you will get a perfectly fluffy cake and you still get the benefits of the fermented cake batter.
4. Can I reduce the sweetness? This cake is meant to be sweet, but you can reduce sugar in the batter or adjust the amount of buttercream frosting you use to your preference.
Here are a few other potato flake sourdough recipes you will enjoy:
Potato flake sourdough carrot cake
Potato Flake Sourdough Discard Recipes
Potato Flake Sourdough Chocolate Cake
Potato Flake Sourdough Coconut Cake
Potato Flake Sourdough Vanilla Cake and cupcakes is a recipe that is versatile, suitable for both cakes and cupcakes, and perfect for numerous occasions. Whether you’re an experienced baker or a sourdough beginner, this cake will be a memorable dessert for many gatherings and special occasions.
Bake it, share it, and enjoy the burst of flavor and the satisfaction of making something truly special with a potato flake sourdough starter!
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Potato Flake Sourdough Vanilla Cake and Cupcakes
Equipment
- Mixing Bowls Several sizes for combining dry and wet ingredients.
- Stand Mixer or Hand Mixer For blending the batter and making butter cream frosting.
- Measuring Cups, Spoons, and Scale To measure ingredients accurately.
- Spatula and Whisk For mixing and folding.
- 2- 8 inch Cake Pans or 24 Muffin Tins Depending on whether you’re making a cake or cupcakes.
- Parchment Paper or parchment cupcake liners For lining pans (optional).
- Cooling Rack To cool the cake and cupcakes.
Ingredients
For the Cake Batter
- 2 1/2 cups All-Purpose Flour about 378 grams
- 1 1/2 cups Granulated Sugar about 349 grams
- 1/3 cup Coconut Oil
- 3 Tablespoons Butter softened
- 3/4 cup Milk
- 1/2 cup Potato Flake Starter
- 3 Eggs
After Fermentation
- 1 Tablespoon Baking Powder
- 1/2 teaspoon Salt
- 1 Tablespoon Vanilla Extract
Buttercream Icing (see link included in post for directions)
- Heavy Whipping Cream
- Unsalted butter
- Confectioners’ Sugar powdered sugar
- Vanilla Extract
Instructions
- In a large bowl cream the butter using a hand mixer. Mix on medium-low speed until creamy. Add in sugar and eggs, and beat until fluffy.
- In your bowl, combine coconut oil, whole milk and potato flake sourdough starter. Using a hand mixer or stand mixer, mix on medium speed until combined. Scraping down the sides of the bowl to ensure all ingredients get incorporated. Slowly add in the all purpose flour and mix until you get a smooth, consistent batter.
- Cover the mixture in the large bowl with plastic wrap. Set it on the counter at room temperature. Let it ferment for at least 8 hours, up to 24 hours if you want a stronger flavor.
- After fermentation, preheat the oven to 350F while you finish preparing your batter.
- You should see a few bubbles on the surface of your batter. Sift baking powder and salt over the batter. Mix until combined. Now add the vanilla extract. Doing this separately ensures that the baking powder doesn’t clump up from the vanilla extract.
- Grease and line 2, 8 inch cake pans with parchment paper or 18 cupcake pans with parchment cupcake liners for easy cleanup.
- For cupcakes, use a ¼-cup scoop to fill each liner about two-thirds full. Bake in a 350°F preheated oven for 20 minutes. If making a layer cake, divide the batter between 2, 8 inch cake pans, bake for 26-31 minutes, and rotate pans halfway through for even baking. Both should bake until they’re golden brown, with a toothpick coming out mostly clean. Be sure to check at the earlier time to prevent over baking.
- Once your cakes or cupcakes are baked, allow for them to cool first before topping with the butter cream.
- While the cake is cooling, prepare the vanilla buttercream frosting. You can use any recipe that you like, but see post for the one I used. It calls for heavy cream, powdered sugar, vanilla and butter. I used my stand mixer to make the frosting.
- I placed the butter cream in a Ziploc bag and cut a hole in the corner to pipe on top of the cupcakes.
- Once the cake or cupcakes have cooled, pipe the frosting on top of the cupcakes and top with sprinkles or leave plain.
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