Summary

For my daughter’s birthday this year she asked for an orange cake, because you guessed it – her favorite color is orange. I think she meant just the color, but nonetheless I took orange cake very seriously and came up with this zesty and moist cake topped with cream cheese frosting and it was absolutely delicious.

❤️ Why You’ll Love Sourdough Discard Orange Cake

I love any recipe that looks beautiful and seems like it would be so complicated, but actually isn’t at all. That is exactly what this recipe is; simple, beautiful and delicious. I was also able to make this with my daughter on her fourth birthday which was a core memory. She juiced the oranges and together we mixed the batter, frosted the cake and it was a wonderful experience all around.

🍲 Ingredients

Sourdough Discard – This is just inactive sourdough starter that hasn’t been fed. It is equal parts flour and water that has already risen and fallen and now can be added to a multitude of recipes.

Flour – All-purpose flour, which I have learned is not only a kitchen staple, but a kitchen necessity.

Orange juice – freshly juiced oranges give this the zest we were looking for.

Coconut Oil – Coconut oil (or you can use olive oil) gives the crumb a moist texture.

👩‍🍳 How to Make Discard Orange Cake

Start by juicing your oranges and melting your coconut oil. In a mixing bowl whisk together dry ingredients (flour, salt, baking soda + baking powder). In a stand mixer, cream together oil, eggs, orange juice, sour cream, and orange zest (add in orange food coloring if you would like).

Add in sourdough discard until there are no more streaks.
Mix in your dry ingredients until just combined, but do not over mix! Preheat your oven to 350 degrees.
Generously grease two 9 inch cake pans, and pour in batter evenly. Bake for 30-35 minutes until a tooth pick comes out clean from the middle. Let cool before removing from your cake pans, and once completely cool, frost your cake with cream cheese frosting.

To make frosting:
In your stand mixer on high, whisk together cream cheese and butter until light and fluffy (3-4 minutes). Scrape the sides of the bowl and on a low speed, mix in powdered sugar, juice, and zest.

🪄 Tips and Tricks

  • You can add a touch of orange food coloring to really bring the theme home.
  • The cream cheese is easier to use if it’s at room temperature.
  • Coconut oil is more mild than olive oil, but olive oil lends a more sophisticated flavor to the cake.

🗒 Variations

You can certainly, and easily make this a zesty lemon cake with cream cheese frosting.

  • Lemon cake with cream cheese frosting
  • Lemon + blueberry cake


🗒 Substitutions

You can substitute coconut oil for olive oil, or orange juice for lemon juice.

  • coconut oil – olive oil
  • orange zest – lemon zest


🗒 Best Served As

  • dessert

👝 How to Store Leftovers

When you are done with the cake, transfer it to an airtight container and store it in the fridge for 3-5 days.

🤔 Common Questions

Why coconut oil?

I like coconut oil for recipes because it has a milder flavor and is a healthy fat. If you melt it down and let it cool, it has a really high heat point and is really great for cooking with or frying.

frosted orange cake topped with orange slices on a brown cake stand
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Sourdough Discard Orange Cake

Print Recipe
Vibrant and delicious orange cake made with fresh orange juice and sourdough discard
Prep Time:10 minutes
Cook Time:35 minutes
Total Time:45 minutes

Equipment

Ingredients

  • 2 ½ cups all-purpose flour
  • 1 ¾ cup granulated sugar
  • ½ cup sourdough discard
  • 1 ½ tsp baking soda
  • 1 tsp baking powder
  • ¾ tsp salt
  • ½ cup melted coconut oil (or olive oil)
  • 3 eggs
  • 6 large oranges, juiced
  • 1 cup sour cream (or yogurt)
  • 2 tsp orange zest

Cream Cheese Frosting

  • 16 oz softened cream cheese
  • ½ cup softened butter
  • 1 cup powdered sugar
  • 1 tsp orange zest
  • 2 tsp orange juice (or lemon juice)

Instructions

  • In a mixing bowl, whisk together dry ingredients (flour, salt, baking soda + baking powder)
  • In a stand mixer, cream together oil, eggs, orange juice, sour cream, and orange zest (add in orange food coloring if you would like). Add in sourdough discard until there are no more streaks.
  • Mix in your dry ingredients until just combined, but do not over mix!
  • Preheat your oven to 350 degrees. Generously grease 2 9 inch cake pans, and pour in batter evenly. Bake for 30-35 minutes until a toothpick comes out clean from the middle.
  • Let cool before removing from your cake pans, and once completely cool, frost your cake with cream cheese frosting.

Cream Cheese Frosting

  • In your stand mixer on high, whisk together cream cheese and butter until light and fluffy (3-4 minutes). Scrape the sides of the bowl and on a low speed mix in powdered sugar, juice, and zest.
  • ENJOY!

Nutrition

Calories: 526kcal | Carbohydrates: 119g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 668mg | Potassium: 95mg | Fiber: 2g | Sugar: 78g | Vitamin A: 128IU | Vitamin C: 3mg | Calcium: 62mg | Iron: 3mg
Course: Dessert
Cuisine: American
Keyword: Sourdough Discard
Servings: 6
Calories: 526kcal
Cost: $8

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4 Comments

  1. When I put the discard in the fridge, can I add the next discard on top of the first?- in the same jar? If so, how long can I do that before making one of the discard recipes?