The sourdough bundt cake is a typical baked good of our families, it has always been made because it can be called a “poor” cake.
It is a soft bundt cake and doesn’t require many ingredients, therefore any occasion is good to prepare and enjoy a nice bundt cake.
However, my challenge was to prepare the classic bundt cake using sourdough which I digest more easily.
On the internet, I found several recipes but they were all dense “cookie-like” cakes, so I went back to my mother’s recipe and came up with this soft bundt cake with a unique taste.
- Difficulty: Easy
- Cost: Very economical
- Rest time: 7 Hours
- Preparation time: 15 Minutes
- Portions: 15
- Cooking methods: Oven
- Cuisine: Italian
- Energy 321.55 (Kcal)
- Carbohydrates 44.52 (g) of which sugars 22.32 (g)
- Proteins 5.44 (g)
- Fat 14.68 (g) of which saturated 2.65 (g)of which unsaturated 10.62 (g)
- Fibers 0.51 (g)
- Sodium 70.04 (mg)
Indicative values for a portion of 90 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Pre-dough
I use the term pre-dough improperly as I don’t know how to define this preparation I make the night before kneading, about 8/10 hours in the fridge before mixing.
- 6 oz sourdough starter
- 1 1/2 cups all-purpose flour
- 5 oz water
- 3 eggs
- 3/4 cup vegetable oil
- 3/4 cup milk
- 1 1/2 cups all-purpose flour
- maraschino flavor (flavor as desired)
- 1 1/4 cups sugar
- to taste chocolate chips (to cover the surface)
- to taste sugar (to sprinkle on top)
Tools for Dough
You only need one tool for mixing
- 1 Stand Mixer Howork
- 1 Bundt Cake Pan
PREPARATION OF “PRE-DOUGH” AND DOUGH
The night before or at least 8/10 hours prior to kneading the bundt cake, roughly mix the sourdough starter with the first part of the flour and the water in a bowl and let it rest covered with plastic wrap in a turned-off oven.
After the resting time, place this “pre-dough” in the stand mixer equipped with the whisk. Then add whole eggs one by one, vegetable oil, milk, flour, flavoring as desired, and finally sugar. Let the mixer run at medium-high speed until the dough is homogeneous.
Transfer the dough into a 10-inch diameter bundt cake pan previously greased and floured.
Cover the surface of the dough with chocolate chips as you like.
Cover the bundt cake with plastic wrap or your preferred choice and let it rest in a turned-off oven for 6/8 hours, depending on the temperature of your home.
You won’t see it rise much because it will finish rising in the oven, but as you can see from the photo, it has grown.
I prefer to sprinkle the surface of the bundt cake with granulated sugar before baking.
Bake in a preheated oven at 355°F for about 35/40 minutes, the surface and the edge should be colored as you can see from the photo.
Once it has cooled down, all that’s left is for you to enjoy your sourdough bundt cake, which will be very soft and will remain moist inside and crispy on the surface for days if kept covered in one of those typical glass cake domes.
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