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This Sourdough Chocolate Cake is the ultimate chocolate lover’s dessert—super moist, decadent, and topped with a rich chocolate buttercream frosting. It is made with sourdough discard that adds just a touch of tang and moisture, giving the cake a soft, tender crumb.
One of my favorite things about this cake is how simple it is to make. Made in a 9×13 pan, it is quick, forgiving, and so easy to whip up. It’s easy enough for a quick dessert, yet decadent enough for a special celebration.
This will be the chocolate cake recipe you come back to time and time again! For more sourdough cake recipes, don’t miss my Sourdough Discard Apple Cake, Sourdough Carrot Cake, and Sourdough Tres Leches Cake.
Why you’ll love this recipe
- Great for any occasion – This Chocolate Sourdough Cake is perfect for birthdays, holidays, or any other celebration!
- Rich chocolate flavor – This Sourdough Discard Chocolate Cake has a rich, decadent chocolate flavor that will satisfy any chocolaty sweet tooth. If you love chocolate, be sure to also try this Chocolate Sourdough Bread.
- Quick and easy – All you need to make this delicious cake is a 9×13 pan and a hand mixer for the batter and frosting. It comes together in one bowl and has minimal clean up!
Important Ingredients & Substitutions
- Butter- Salted or unsalted will work in this recipe. I used salted since it is what I had on hand and it worked great.
- Sourdough discard- The sourdough discard adds flavor and moisture to the cake. If you do not have your own sourdough starter, follow my Easy Sourdough Starter recipe to have one in as little as two weeks!
- Cocoa powder- Cocoa powder is what creates the rich chocolate flavor in the cake and buttercream frosting.
- Sugars- White granulated sugar is used in the cake, and powdered sugar is used in the frosting.
- Leavening agents- Both baking soda and baking powder are used for a light and fluffy cake.
- Vanilla extract- Using vanilla in the chocolate cake helps bring out the flavor of the chocolate.
See all the ingredients and amounts in the recipe card below.
Instructions to make the Sourdough Chocolate Cake Recipe
Step 1: In a large mixing bowl, cream butter and sugar together until pale and smooth, about 5–7 minutes.
Step 2: Add the eggs and beat until combined.
Step 3: Add in the remaining wet ingredients. Whisk in the milk, sourdough discard, and vanilla extract.
Step 4: Next, add the dry ingredients. Add the all-purpose flour, baking soda, baking powder, salt, and cocoa powder, and mix until just incorporated.
Step 5: Add the batter to a 9×13 pan that has been greased or lined with parchment paper.
Step 6: Bake in a preheated 350°F oven for 27-30 minutes, or until a toothpick inserted in the center of the cake comes out clean. If you use a glass pan it may take a little longer to bake.
Remove the cake from the oven and let the cake cool on a cooling rack.
Step 7: Meanwhile, prepare the chocolate frosting by beating the butter until smooth and fluffy.
Add in the powdered sugar, cocoa powder, milk, and vanilla extract, and beat until smooth. If the frosting is too thick, add a little more milk as needed.
Step 8: Spread the frosting over the cooled cake with a knife or offset spatula. I used a potato peeler to shave a chocolate bar as a garnish but that is optional. Serve and enjoy!
Recipe Tips
- Line the cake pan with parchment paper if you would like to easily pull the cake out of the pan to serve. When the cake has cooled, you can gently lift the cake out of the pan with the sides of the parchment paper.
- Let the cake cool before adding the frosting so that the frosting doesn’t melt off the cake.
- Do not overbake the cake. All ovens are different, so to know if your cake is done baking, insert a toothpick or cake tester into the center of the cake. You’ll know it is ready if the toothpick comes out clean.
- Use room-temperature wet ingredients to get the batter to blend easier.
Storage Instructions
To store, cover the cake with plastic wrap or store it in an airtight container on the counter for up to 5 days.
Recipe FAQ
Yes, you can bake the cake in 2 9-inch cake pans, which will allow you to make a layer cake if desired. You will have to adjust your baking time as well since the pan is smaller.
Yes, this recipe will make 24 cupcakes. If you are making cupcakes, reduce the cooking time to 16 minutes.
Yes, either active starter or discard will work in this chocolate cake recipe.
Yes! You can long ferment the batter in the fridge for 12-24 hours before baking for added fermentation benefits.
More sourdough Desserts
Sourdough Cookie Recipes
Iced Sourdough Oatmeal Cookies
Fall Sourdough Recipes
Sourdough Pumpkin Cinnamon Rolls with Vanilla Cream Cheese Icing
Fall Sourdough Recipes
Sourdough Apple Fritter Bread
Fall Sourdough Recipes
Sourdough Pumpkin Scones with Brown Butter Icing
Tried this Sourdough Chocolate Cake or another recipe from the site? I’d love to hear about it! Drop a star rating and share your thoughts in the comments—can’t wait to see what you’re baking!
Sourdough Chocolate Cake
Equipment
Ingredients
- 113 gram butter, ½ cup
- 400 grams sugar, 2 cups
- 2 large eggs
- 300 grams milk, 1 ¼ cup
- 120 grams sourdough discard, ½ cup
- 5 grams vanilla extract, 1 teaspoon
- 245 grams all-purpose flour, 1 ¾ cup
- 5 grams baking soda, 1 teaspoon
- 5 grams baking powder, 1 teaspoon
- 3 grams salt, ½ teaspoon
- 35 grams cocoa powder, ⅓ cup
Chocolate buttercream
- 170 grams butter, ¾ cup
- 360 grams powdered sugar, 3 cups
- 5 grams vanilla, 1 teaspoon
- 50 grams cocoa powder, ½ cup
- 60 grams milk, ¼ Tablespoons
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl, cream butter and sugar together until pale and smooth, about 5–7 minutes.113 gram butter, 400 grams sugar
- Add the eggs and beat until combined.2 large eggs
- Mix in the milk, sourdough discard, and vanilla extract.300 grams milk, 120 grams sourdough discard, 5 grams vanilla extract
- Add the dry ingredients and mix until just incorporated.245 grams all-purpose flour, 5 grams baking soda, 5 grams baking powder, 3 grams salt, 35 grams cocoa powder
- Add the batter to a 9×13 metal pan that has been greased or lined with parchment paper.
- Bake for about 27-30 minutes, or just until a toothpick inserted in the center of the cake comes out clean. If you use a glass pan, your cake may need a couple more minutes to bake.
- Remove the cake from the oven and let cool.
- Meanwhile, prepare the chocolate frosting by beating the butter until smooth and light and fluffy in a large bowl.170 grams butter
- Add in the remaining frosting ingredients and mix until smooth. If the frosting is too thick, add a little more milk as needed.360 grams powdered sugar, 5 grams vanilla, 50 grams cocoa powder, 60 grams milk
- Spread the frosting over the cooled cake with a knife or offset spatula. Serve and enjoy!
Notes
- Line the cake pan with parchment paper if you would like to easily pull the cake out of the pan to serve. When the cake has cooled, you can gently lift the cake out of the pan with the sides of the parchment paper.
- Let the cake cool before adding the frosting so that the frosting doesn’t melt off the cake.
- Do not overbake the cake. All ovens are different, so to know if your cake is done baking, insert a toothpick or cake tester into the center of the cake. You’ll know it is ready if the toothpick comes out clean.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This cake is delicious!!!
I’m so glad you like it! Thanks for the review Gabby!
This sourdough chocolate cake is everything you would ever want in a cake! It’s super moist, light and decadent plus it’s made in a 9×13 pan to make it as easy as possible.