I had so much fun making my Sourdough Lavender Lemon Bundt Cake a couple weeks ago, that I decided to make another sourdough bundt cake! This Chocolate Brown Butter Glazed Bundt Cake has the most amazing chocolate brown butter glaze and that depth of flavor that only sourdough discard can provide!
If you love bundt cakes as much as I do, check out my Toasted Coconut Bundt Cake, Strawberry Donut Pound Cake, or my Chocolate Donut Pound Cake.
Why You’ll Love This Recipe
You will love this easy sourdough bundt cake recipe because it uses up your sourdough discard in an amazing way! This Chocolate Brown Butter Glazed Bundt Cake has the most amazing chocolate brown butter glaze. That nutty flavor of the brown butter goes so well with Dutch cocoa that it creates a delicious glaze.
I use sourdough discard in the cake for a depth of flavor that only sourdough can provide. And to top it off, I add chocolate sprinkles on top of this amazing sourdough bundt cake! This Chocolate Brown Butter Glazed Bundt Cake is perfect for any celebration, or just for Sunday brunch.
How to Make Chocolate Brown Butter Glazed Bundt Cake
Step 1
Preheat the oven to 350°F.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter.
Add the eggs, milk, and sourdough discard and mix on low to combine. Scrape down the sides of the bowl and mix again.
Add the cake flour, all purpose flour, baking powder, and sea salt in that order. Mix on low until a smooth batter forms, scraping down the sides of the bowl as needed.
Step 3
Bake for 1 hour 30 minutes or until a toothpick inserted in the center comes out clean and the top is golden brown. Allow to cool completely in the pan. Check out my article How to Remove Cakes Perfectly for tips on removing your bundt cake without problems!
Step 4
To make the glaze: In a small saucepan add the butter. Put over low/medium heat and cook until the butter has browned and small specs appear. Be careful, as this can burn easily, be sure to watch it and remove it from heat when it’s done.
In a medium bowl, add the brown butter, powdered sugar, cocoa powder, and milk and whisk until combined into a smooth glaze. Pour the glaze over the top of the cake. Sprinkle with chocolate sprinkles!
Ingredients for Chocolate Brown Butter Glazed Bundt Cake
Costco Kirkland Organic Cane Sugar
Simply Organic Vanilla Extract
Organic Sourdough Discard
Cairnspring Mills Organic All Purpose Flour
Florida Crystals Organic Powdered Sugar
NuNaturals Organic Dutch Cocoa Powder
FAQ’s
What if I don’t have sourdough discard?
If you don’t have sourdough discard, you can still make this cake! Add 28 grams of organic all purpose flour and 28 grams of water into a bowl, mix it up. Use this in place of the sourdough discard, and the recipe will work just fine. You will miss the flavor that the sourdough discard provides, but it will still be a delicious vanilla bundt cake!
Can I make this cake ahead of time?
Yes! I always encourage you to make bundt cakes the day before you plan to serve them. The best way to make bundts is to make the night before. This gives the bundt cake ample time to cool completely in the pan (which is super important for an easy removal). Then, the following day, you will remove the cake from the pan and glaze it. No need to cover the bundt cake when letting it cool overnight!
How can I remove bundt cakes?
Bundt cakes are the trickiest cakes to remove from the pan as they are so large and have so many intricate parts with the cool designs of the bundt pan. But, luckily for you, I have all the tips needed to remove cakes perfect. Visit my How to Remove Cakes Perfectly article and read all the best tricks for bundt pans. I recommend using the oven method for best results for bundt cakes!
How should I store bundt cakes?
Bundt cakes are just like any other cake, they need to be stored in an airtight container to retain their moist and cakey texture. A cake dome is the absolute best way to store a bundt cake! If you don’t have a cake dome, you can slice up the cake and add pieces to a Tupperware.
Why Organic
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
This Chocolate Brown Butter Glazed Bundt Cake has the most amazing chocolate brown butter glaze and that depth of flavor that only sourdough discard can provide!
Ingredients
- Batter
340 grams (1 1/2 cups) organic cane sugar
1 cup (226 grams) organic salted butter, softened
3 organic large eggs, room temperature
1 cup organic milk
57 grams (1/4 cup) sourdough discard
189 grams (1 1/3 cups) organic cake flour
160 grams (1 1/4 cups) organic all purpose flour
1 teaspoon baking powder
1 teaspoon fine sea salt
- Glaze
1/4 cup (57 grams) organic salted butter
212 grams (1 1/2 cups) organic powdered sugar
21 grams (1/4 cup) organic Dutch cocoa powder
3 to 4 tablespoons organic milk
Directions
- Preheat the oven to 350°F.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter.
- Add the eggs, milk, and sourdough discard and mix on low to combine. Scrape down the sides of the bowl and mix again.
- Add the cake flour, all purpose flour, baking powder, and sea salt in that order. Mix on low until a smooth batter forms, scraping down the sides of the bowl as needed.
- Bake for 1 hour 30 minutes or until a toothpick inserted in the center comes out clean and the top is golden brown. Allow to cool completely in the pan. Check out my article How to Remove Cakes Perfectly for tips on removing your bundt cake without problems!
- To make the glaze: In a small saucepan add the butter. Put over low/medium heat and cook until the butter has browned and small specs appear. Be careful, as this can burn easily, be sure to watch it and remove it from heat when it’s done.
- In a medium bowl, add the brown butter, powdered sugar, cocoa powder, and milk and whisk until combined into a smooth glaze. Pour the glaze over the top of the cake. Sprinkle with chocolate sprinkles!
- Store in a cake dome for up to 3 days.
Recipe Video
Notes
- High Altitude – Bake at 350°F for 1 hour 15 minutes or until a toothpick inserted in the center comes out clean and the top is golden brown.
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Make sure to check out my Toasted Coconut Bundt Cake recipe, which I’m sure you’ll love too! And, share it with someone who you think may also like it!
