Brown Butter Vanilla Sourdough Bundt Cake
This Brown Butter Sourdough Discard Vanilla Bundt Cake is the kind of recipe that makes your kitchen smell like a cozy bakery on a Saturday morning. The butter gets gently toasted until it turns golden and nutty, adding a warm caramel-like depth that takes a simple vanilla cake to the next level. Then the sourdough discard steps in with its subtle tang, balancing the sweetness and making the crumb unbelievably tender and moist.
It’s the perfect “no-waste but make it fancy” bake, turning that jar of discard in the fridge into something that looks impressive enough for a brunch table but feels just as right with a cup of coffee in your pajamas.
Why You'll Love This Recipe
a low effort recipe that the whole family will love!
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A delicious way to use sourdough discard
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Rich nutty flavor from browned butter
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Simple pantry ingredients
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Perfect for brunch, dessert, or afternoon coffee
Ingredients
Brown Butter
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1 cup (226 g) unsalted butter
Wet Ingredients
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1 cup sourdough discard (unfed or inactive)
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1 ½ cups granulated sugar
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3 large eggs, room temperature
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2 teaspoons vanilla extract
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¾ cup buttermilk (or milk + 2 teaspoons vinegar)
Dry Ingredients
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2 ½ cups all-purpose flour
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2 teaspoons baking powder
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½ teaspoon baking soda
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1 teaspoon salt
Optional Brown Butter Glaze
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2 tablespoons brown butter
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1 cup powdered sugar
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1–2 tablespoons milk
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½ teaspoon vanilla extract
Tips for the Best Bundt Cake
Use room temperature eggs
This helps the batter mix smoothly and creates a lighter crumb.
Don’t skip greasing the pan well
Bundt cakes have lots of curves and edges—make sure every part is coated.
Let the cake cool slightly before removing
About 15 minutes is perfect so the cake releases without breaking.
Your discard doesn’t have to be active
Even cold discard from the fridge works great.
Variations to Try
Vanilla Bean Version
Replace the vanilla extract with the seeds from one vanilla bean.
Berry Bundt Cake
Fold in 1 cup fresh blueberries or raspberries before baking.
White Chocolate Twist
Add ¾ cup white chocolate chips for a sweeter dessert-style cake.
Almond Vanilla Cake
Add ½ teaspoon almond extract for a bakery-style flavor.
Storing the leftovers
Store the cake covered at room temperature for 2–3 days or refrigerate for up to 5 days. The flavor actually deepens after the first day as the brown butter settles into the crumb.
You can also freeze slices individually for up to 2 months.
Brown Butter Sourdough Bundt Cake
Courtney Moody
8
15 minutes
35 minutes
350
American
Sourdough
This Brown Butter Sourdough Discard Vanilla Bundt Cake is the kind of recipe that makes your kitchen smell like a cozy bakery on a Saturday morning. The butter gets gently toasted until it turns golden and nutty, adding a warm caramel-like depth that takes a simple vanilla cake to the next level. Then the sourdough discard steps in with its subtle tang, balancing the sweetness and making the crumb unbelievably tender and moist.
It’s the perfect “no-waste but make it fancy” bake, turning that jar of discard in the fridge into something that looks impressive enough for a brunch table but feels just as right with a cup of coffee in your pajamas.
Ingredients
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1 cup brown butter, cooled slightly
1 cup sourdough discard
1 1/2 cups granulated sugar
3 large eggs
2 tsp vanilla extract
3/4 cup milk, room temperature
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2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
Directions
Preheat your oven to 350°F (175°C). Grease and flour a large bundt pan or (line it with parchment paper for easy removal)
In a medium saucepan, melt the brown butter over medium heat. Stir it occasionally until it turns a golden brown color and develops a nutty aroma, about 4-6 minutes. Remove from heat and let it cool slightly.
In a large mixing bowl, combine the cooled brown butter and granulated sugar. Mix well until fully combined, about 1 minute.
Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract and sourdough discard until well incorporated.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt until well mixed. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients, mixing just until combined. Do not overmix; it’s okay if there are a few lumps.
Pour the batter into the bundt pan, smoothing the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully flip it over and transfer it to a cake pan or cooling rack!
Once your cake is completely cooled, coat with your favorite icing, glaze, and other toppings!
