The soft and fragrant sourdough bundt cake is one of those desserts that is part of our family tradition, a simple and genuine cake that truly evokes home and times past.
This is one of those cakes that you prepare in the evening, when the house is quiet, and bake early in the morning, when the aroma fills the kitchen.
A simple bundt cake, made slowly, that tells of tradition and recalls the slow gestures of the past.
Because certain recipes never go out of style.
It is a “humble” cake in its ingredients, but rich in taste, perfect for breakfast or a snack for the whole family.
My challenge has always been to prepare the classic bundt cake using sourdough, which I find easier to digest and which gives the cake a unique flavor.
After several trials, I simplified the process, eliminating the pre-ferment and creating a single dough, much more convenient: it is prepared in the evening, rises overnight, and in the morning it’s ready to bake.
The result is a tall, soft, and fragrant bundt cake, with an authentic taste, just like those of the past.
Before moving on to the recipe, here are some other simple ideas with sourdough
- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 8 Hours
- Preparation time: 10 Minutes
- Portions: 12
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 6 oz sourdough starter (very active)
- 1 1/4 cups sugar
- 3/4 cup milk (warm)
- 3/4 cup vegetable oil
- 4 eggs
- 2 3/4 cups all-purpose flour
- vanilla flavor (or sambuca, rum, orange or lemon zest)
- chocolate chips (optional)
- sugars (optional for decorating the surface)
Tools
For baking, I used a bundt pan with a 10-inch diameter
- 1 Stand Mixer
- 1 Bundt Pan
Steps
To prepare the sourdough bundt cake, I always start with a very active solid sourdough, capable of doubling in about 3-4 hours at a temperature of 70-72°F.
In a large bowl (or in the stand mixer), I dissolve the sourdough in lightly warm milk.
I add the sugar and eggs, mixing well until I get a homogeneous mixture.
I slowly add the vegetable oil and then gradually incorporate the flour, continuing to mix until I have a smooth, fluid batter without lumps.
At this point, I flavor the batter with vanilla extract, but you can use your preferred flavor: sambuca, maraschino, rum, or grated lemon or orange zest.
I pour the batter into the 10-inch bundt pan, well greased and floured.
Before baking, we can enrich the surface with chocolate chips and, if we like, a sprinkle of granulated sugar.
⚠️ It is important to add any ingredients only on the surface and right before baking: the batter is quite liquid and, during the rising hours, additions would end up at the bottom of the pan.
This time I made it plain because I love it that way.
We cover the pan with plastic wrap or a towel and let it rise at room temperature overnight, about 8 hours.
Do not expect significant visible growth: the bundt cake will complete its rising in the oven.
In the morning, we bake it in a pre-heated static oven at 350°F for about 35-40 minutes, until the surface and edges are well golden.
Always perform the toothpick test before removing from the oven.
Let it cool slightly and enjoy this soft and fragrant sourdough bundt cake, with an authentic flavor that truly harks back to the cakes of the past.
📝 Final Notes from Zia Debby
This sourdough bundt cake is one of those desserts that do not need great additions to be good.
The secret lies entirely in the patience, in a very active sourdough, and in respecting the times: the overnight rising does the rest.
If you like, you can personalize it in a different way each time by changing the flavor or enriching the surface, but I recommend trying it at least once in its simple version, because it is precisely this way that you appreciate its authentic flavor.
It is a dessert that improves even the next day, perfect to prepare with calm and to savor slowly, maybe for breakfast with a cup of milk or coffee, just like it was done in the past.
FAQ (Questions and Answers)
Can I prepare the sourdough bundt cake without a stand mixer?
Of course, you can easily prepare it by hand using a whisk or a wooden spoon. The important thing is to dissolve the sourdough well in milk and achieve a smooth batter without lumps.
Why doesn’t the bundt cake rise much during resting?
It’s normal: this batter completes most of its rise directly in the oven. Don’t expect significant visible growth during the overnight rest.
