Let’s be honest – finding creative ways to use up sourdough starter discard can feel like a never-ending puzzle. We’ve all been there, staring at that jar in the fridge, wondering what to make beyond the usual pancakes and crackers. And if you’re anything like me, you sometimes crave something a little more special than the basic recipes.
That’s where this raspberry white chocolate sourdough comes in. It’s the perfect balance of tangy and sweet, easy enough for a weekend baking project, and a great way to use your discard while creating something that’ll make your whole kitchen smell amazing.
Why You’ll Love This Sourdough Cake
- Creative use of sourdough discard – This recipe helps you reduce waste by using up your sourdough discard in a delicious sweet treat – no more throwing away that precious starter!
- Perfect balance of flavors – The tangy sourdough combines with sweet white chocolate and tart raspberries to create an interesting twist on traditional cake that’s not too sweet.
- Quick preparation – Unlike traditional sourdough bread, this cake comes together in under an hour, making it perfect for when you want something special without the long wait.
- Basic pantry ingredients – Besides the sourdough starter, this recipe uses common baking ingredients you likely already have in your kitchen.
What Kind of Sourdough Starter Should I Use?
For this recipe, you can use either an active or discard sourdough starter – both will work great in these sweet treats. If you’re using active starter, make sure it’s at its peak (when it’s doubled in size and bubbly), while discard can be used straight from the fridge. A mature starter (one that’s at least a few weeks old) tends to give better results since it has developed more complex flavors. The starter doesn’t need to be super active since we’re using it more for flavor than rise in this recipe, as the baking powder is doing most of the heavy lifting. Just make sure your starter has a pleasant, tangy smell and no signs of mold or off-putting odors.
Options for Substitutions
This recipe can be adapted with several ingredient swaps if needed:
- Sourdough starter: This is a key ingredient that gives the bread its unique flavor and texture. If you don’t have an active starter, you can substitute with 75g plain yogurt plus 75g flour, but know that you’ll lose that distinctive sourdough taste.
- Light brown sugar: You can use dark brown sugar or regular white sugar instead. If using white sugar, add 1 tablespoon of molasses for that caramel note.
- Self-raising flour: No self-raising flour? Use 200g all-purpose flour plus 2 extra teaspoons of baking powder and a pinch of salt.
- Raspberries: Feel free to swap these with other berries like blackberries, blueberries, or chopped strawberries. If using frozen berries, don’t thaw them before adding to the batter.
- White chocolate: You can use milk chocolate or dark chocolate chips instead. For a different twist, try butterscotch chips or even chopped nuts.
- Banana: The mashed banana adds moisture – you can replace it with 120g of applesauce or Greek yogurt if needed.
Watch Out for These Mistakes While Baking
The temperature of your ingredients plays a crucial role in this sourdough cake – using cold eggs or starter straight from the fridge can cause your batter to curdle and affect the final texture, so make sure all ingredients are at room temperature before starting.
When incorporating the raspberries and white chocolate, gently fold them in at the very end to prevent the berries from breaking down and turning your batter pink, and to keep the chocolate pieces from melting completely – you want those lovely chunks throughout the cake.
A common mistake is overbaking this cake due to its unique moisture content from the sourdough starter and banana; test for doneness at the minimum baking time by inserting a skewer in the center – it should come out with a few moist crumbs rather than completely clean, as the cake will continue to set while cooling.
For the best texture, resist the urge to slice into the cake right away – letting it cool in the pan for 15-20 minutes allows the crumb structure to set properly and makes it easier to remove from the pan without breaking.
What to Serve With Raspberry White Chocolate Sourdough?
This sweet and tangy sourdough bread is perfect for breakfast or afternoon tea, and there are lots of tasty ways to serve it! A simple spread of salted butter lets all the flavors shine through, while a dollop of whipped cream or mascarpone adds an extra touch of indulgence. For breakfast, try serving it alongside your favorite coffee or tea, maybe with some fresh berries on the side to echo the raspberry in the bread. If you’re feeling extra fancy, warm up a slice and top it with a scoop of vanilla ice cream for a quick dessert that’ll make everyone happy.
Storage Instructions
Keep Fresh: This raspberry white chocolate sourdough stays moist and yummy when kept in an airtight container at room temperature for up to 3 days. I like to place a piece of parchment paper on the bottom of the container to keep things neat. The flavors actually get better after a day as they have time to meld together!
Freeze: Want to save some for later? Cut the bread into slices, wrap them individually in plastic wrap or parchment paper, and pop them in a freezer bag. They’ll keep well for up to 3 months in the freezer. This way, you can grab just what you need when the craving hits!
Refresh: To bring back that fresh-baked taste, let frozen slices thaw at room temperature for about an hour. For an extra treat, warm them up for 10-15 seconds in the microwave or give them a quick toast – it makes the white chocolate slightly melty and extra good!
| Preparation Time | 15-20 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 35-50 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1600-1800
- Protein: 20-25 g
- Fat: 75-85 g
- Carbohydrates: 220-240 g
Ingredients
- 2/3 cup butter, softened
- 2/3 cup packed light brown sugar
- 2 large eggs
- 1 2/3 cups self-rising flour
- 1 tsp baking powder
- 2/3 cup sourdough starter
- 1 medium ripe banana, mashed
- 1/2 cup raspberries (fresh or frozen)
- 3.5 oz chopped white chocolate
Step 1: Cream Butter and Sugar
- 2/3 cup butter, softened
- 2/3 cup packed light brown sugar
In a food mixer, cream together the softened butter and packed light brown sugar until the mixture is light and fluffy.
This creates a good base for the muffin batter.
Step 2: Add the Eggs
- 2 large eggs
Add the eggs to the creamed butter and sugar mixture one at a time, beating well after each addition to ensure the eggs are fully incorporated and the mixture remains smooth.
Step 3: Incorporate Dry Ingredients
- 1 2/3 cups self-rising flour
- 1 tsp baking powder
Add the self-rising flour and baking powder to the wet mixture.
Mix gently until just combined to avoid overworking the batter, which can make the muffins dense.
Step 4: Mix in Sourdough Starter and Banana
- 2/3 cup sourdough starter
- 1 medium ripe banana, mashed
Pour in the sourdough starter and add the mashed banana.
Mix until the batter is well combined and smooth.
I like to make sure the banana is very well mashed for an evenly textured muffin.
Step 5: Fold in Raspberries and White Chocolate
- 1/2 cup raspberries (fresh or frozen)
- 3.5 oz chopped white chocolate
Gently fold the raspberries and chopped white chocolate into the muffin batter, being careful not to overmix.
This keeps the raspberries from breaking up too much and ensures pockets of chocolate throughout.
Step 6: Fill Muffin Cases and Bake
Divide the muffin batter equally among 12 muffin cases.
Bake in a preheated oven at 180°C (356°F) for 23 minutes or until the muffins are golden and a toothpick inserted into the center comes out clean.
I sometimes rotate the muffin tin halfway through baking for even browning.
