Potato Flake Sourdough Vanilla Cake and Cupcakes
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.
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.