How to Make The Best Sourdough Discard Honey Cake

It’s no secret around here that I love baking! I’ve been down the sourdough rabbit hole for quite a while now. You can find all of my favorite discard recipes HERE. Not only do we love baking in our house, but we also have a strong love of books. My little one has fallen in love with Winnie the Pooh lately. In one of our Pooh books, “The Honey Cake Mix-Up”, Pooh makes a honey cake for a birthday party. Of course, reading that meant that we had to try to make our very own honey cake so here we go!

Easy Sourdough Discard Honey Cake

Recently, I’ve been exploring sourdough recipes that are a little outside of my usual comfort zone. Baking with sourdough has several digestive benefits that make it a great alternative to traditional baking without using fermented flour. A family member was recently diagnosed with an illness that required them to cut out excessive sugar, so I decided to take a healthier approach with this recipe. This easy honey cake recipe uses only honey as a sweetener. It is also a great option for little ones if you are trying to minimize their sugar intake or encourage natural sugars only. Of course, you can always garnish it with a little powdered sugar if you’d like. Whether you’re a seasoned baker or trying sourdough recipes for the first time, this recipe is forgiving, flavorful, and perfect for any time of year. Let’s get started!

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Why Sourdough Discard Honey Cake?

At The Midnight Mustard Seed, I’m passionate about sourdough baking—not just for its depth of flavor but for its gut biome benefits. Contrary to popular belief, sourdough isn’t just for lots of bread products like our fan-favorite focaccia recipe or sourdough sugar cookies. It shines in desserts, too! This honey cake is a breakfast family favorite, blending the tangy magic of wild yeast with the sweetness of raw honey. Pair this with a cup of coffee and enjoy!

Using sourdough discard is a sustainable way to reduce waste while adding a subtle tang that elevates any baked good like this honey cake recipe. If you maintain an active starter on a regular basis, you know how quickly discard can pile up. This recipe is perfect for putting it to good use, especially if you’re short on time (hello, busy motherhood). With no fermentation window, there’s a lot of wiggle room to fit this recipe into your schedule. Plus, the fermented flour makes this cake easier to digest for those with gluten intolerance, offering a health benefit that makes us feel a little less guilt when eating this sweet treat.

Ingredients for the Best Sourdough Discard Honey Cake

This recipe relies on simple ingredients you likely have in your pantry. For the best results, I recommend high-quality organic flour(but plain ol’ all purpose works too) and filtered water to keep your wild yeast thriving. Here’s what you’ll need:

For the Cake:

•  1/2 cup sourdough starter discard 

•  2 cups all-purpose flour 

•  2 tsp baking powder

•  ½ tsp sea salt

•  1 cup raw honey (for natural sweetness and flavor)

•  3/4 cup butter 

•  3 large eggs (room temperature for smooth blending)

•  1 tsp vanilla extract

•  ½ cup heavy cream (regular milk works too)

For the Optional Garnish:

• raw honey

•  powdered sugar (for dusting)

Equipment Needed:

•  Large mixing bowl

•  Medium bowl

•  9-inch cake pans or 9×13 loaf pan

•  Parchment paper

•  Stand mixer (optional but helpful)

•  Plastic wrap (for storing leftovers)

Step-by-Step Instructions

Let’s get to work making this simple, but delicious honey cake inspired by everyone’s favorite bear.  Don’t worry if you’re new to sourdough baking. Just follow these steps, trust the process, and enjoy!

1. Prepare Your Ingredients

Start by gathering your ingredients and supplies . Line your 9-inch cake pans or baking pans with parchment paper to  prevent sticking. Preheat your oven to 350 degrees.

2. Mix the Dry Ingredients

In a medium bowl, whisk together the dry ingredients: 2 cups all-purpose flour, baking powder, and salt. If you’re using einkorn flour, you may need a little flour extra due to its lower gluten content. This flour mixture forms the backbone of your tender cake, so mix thoroughly.

3. Combine the Wet Ingredients

In a separate large bowl (or the bowl of your stand mixer), beat the raw honey, butter, and vanilla extract until smooth. Add the large eggs one at a time, mixing well after each addition to avoid curdling. Stir in the sourdough discard and heavy cream for a burst of flavor. Mix until fully incorporated. Don’t be alarmed if you see bubbles—that’s the wild yeast working its magic!

4. Mix the Cake Batter

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Scrape the bottom of the bowl to ensure no pockets of flour remain. The batter should be smooth and slightly thick. If it feels too thick, add a tablespoon of filtered water.

5. Bake the Cake

Pour the cake batter into your prepared pan(s) and smooth the top of the cake with a spatula. Bake at 350°F (175°C) for 30-35 minutes (for 9-inch cake pans) or 25-30 fir a 9×13 pan , until the cake is golden brown and a toothpick inserted into the center comes out clean. Check the edges of the cake for doneness, as they may brown faster than the center.

6. Cool and Glaze

Let the cake cool in the pan for 10 minutes, then cut into portions  if desired m. You can also transfer it to a wire rack to cool completely. For an extra flavor boost, drizzle honey over the top of the cake while it’s still slightly warm.

7. Serve and Store

Slice and serve with fresh fruit or a dusting of powdered sugar for an elegant touch. Store leftovers wrapped in plastic wrap at room temperature for 2-3 days or freeze for up to a month. This cake stays moist making it perfect for enjoying over a couple of hours or days.

Tips for Sourdough Success

•  Fermentation Time: For extra depth of flavor, let the batter rest at room temperature for 4-12 hours before baking. This extra time enhances digestibility, especially for those with gluten intolerance, and adds a nuanced tang to the cake.

•  Sourdough Discard: If your discard is older than a couple of hours, feed it with a tablespoon of flour and filtered water to revive it before mixing.

•  Pan Variations: This recipe is versatile—use 9-inch cake pans for cake layers, loaf pans for a classic pound cake, or even pie plates for a rustic vibe. Adjust baking time as needed.

•  Next Time: Experiment with add-ins like fresh fruit (blueberries or raspberries) or add lemon zest for orange zest for a twist. 

This scrumptious sourdough honey cake combines the best of both worlds: the health benefits of sourdough bread and the indulgent sweetness of a classic honey cake. Whether you’re baking for a holiday, a family gathering, or just because Pooh Bear inspired your little ones, this cake is sure to become a staple in your sourdough baking repertoire.

If you love this recipe, try my other sourdough recipes HERE!