This Sourdough Jam Sheet Cake is a tasty and easy dessert. The sourdough cake base is a soft, rich shortbread style of cake with a favorite jam of your choice. It’s a perfect treat for when unexpected guests are at the doorstep or just to enjoy at home with some tea.
This cake is so versatile you can use a super sweet jam like raspberry or strawberry, or you can use a slightly tangy jam like plum or apricot. They both will taste heavenly.
Don’t let your sourdough discard go to waste, let’s get creative and make this wonderful cake.
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Tools needed:
Ingredients:
- Butter: Make the cake rich and adds moisture.
- Sugar: Sweetens the cake. I always recommend to use organic cane sugar.
- Egg: Holds everything together.
- Sour cream: Adds moisture and softness to the cake.
- Vanilla: Add a beautiful flavor.
- Sourdough starter: Adds health benefits, slight tanginess, and softness to the crumb.
- Flour: Works with the eggs to hold everything together. You can use all-purpose or bread flour.
- Salt: Brings out all the flavors.
- Baking powder: Additional leaven.
- Jam: Any jam of your choice will work. Some great options can be strawberry, raspberry, apricot, and cherry.
How to make Sourdough Lemon Loaf:
Preheat the oven and prepare the pan.
Preheat your oven to 350°F (175°C). Butter a 9×13-inch sheet.
Cream the butter and sugar.
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. This step is crucial for achieving a tender cake, so take your time—about 2–3 minutes with an electric mixer. 
Add the wet ingredients.
Beat in the egg, followed by the sour cream and vanilla extract. Once combined, mix in the sourdough starter. The batter may look slightly lumpy, but that’s okay! 
Incorporate the dry ingredients.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix, as this can make the cake dense. The dough should be soft, but firm. Not wet and easy to handle. 
Divide the dough.
Divide the dough into two equal parts. One half spread on the bottom of the greased pan. The other half, cover with plastiv wrap and place into the freezer for 30 min or 1 hour. 
Add the jam.
Dollop the jam across the surface and using a silicone spatula spread it evenly on top of the first layer of dough. 
Grate the dough.
Take out the frozen dough from the freezer and using a box grater, grate the dough on top of the jam layer.
Bake to perfection.
Bake the cake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. 
If you tried this recipe and love it, please come back and give it a review or a comment. Tag me on IG @shakanranch
Serving Suggestions
This sourdough jam sheet cake is delightful on its own, but you can elevate it further:
• Dust it with powdered sugar for a simple finish.
• Add a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert.
• Drizzle with a simple glaze made from powdered sugar and milk for an extra touch of sweetness.
Why Sourdough in Cake?
Sourdough isn’t just for bread! Its acidity helps tenderize the crumb, resulting in a moist and soft cake. Plus, using sourdough starter (even discard) adds a unique tangy flavor that balances the sweetness of the jam beautifully. Adding sourdough discard to different recipes is a great way to use up some extra discard.
Make It Your Own
The beauty of this recipe lies in its versatility. Swap out the jam for your favorite flavor, or even use a combination for a marbled effect. You could also sprinkle chopped nuts or shredded coconut on top for added texture.
How to Store Sourdough Jam Sheet Cake?
Place the cooled cake in an airtight container for up to 3 days (if it lasts that long) in room temp or in the fridge.
Whether you’re serving it at a casual gathering or enjoying a slice with your morning coffee, this sourdough jam sheet cake is a delightful way to use your starter and create a treat that’s both comforting and unique.
Happy baking!
Sourdough Jam Sheet Cake
Equipment
- Large mixing bowl
- Kitchen Scale
- Glass baking ware
- Stand mixer
- Plastic wrap
Ingredients
- 200 g softened butter
- 150 g sugar
- 1 egg
- 112 g sour cream
- 1 tsp vanilla
- 50 g sourdough starter
- 300 g flour
- 1/2 tsp salt
- 1 tsp baking powder
Instructions
Preheat the oven and prepare the pan.
- Preheat your oven to 350°F (175°C). Butter a 9x13-inch sheet.
Cream the butter and sugar.
- In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. This step is crucial for achieving a tender cake, so take your time—about 2–3 minutes with an electric mixer.
Add the wet ingredients.
- Beat in the egg, followed by the sour cream and vanilla extract. Once combined, mix in the sourdough starter. The batter may look slightly lumpy, but that’s okay!
Incorporate the dry ingredients.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix, as this can make the cake dense. The dough should be soft, but firm. Not wet and easy to handle.
Divide the dough.
- Divide the dough into two equal parts. One half spread on the bottom of the greased pan. The other half, cover with plastiv wrap and place into the freezer for 30 min or 1 hour.
Add the jam.
- Dollop the jam across the surface and using a silicone spatula spread it evenly on top of the first layer of dough.
Grate the dough.
- Take out the frozen dough from the freezer and using a box grater, grate the dough on top of the jam layer.
Bake to perfection.
- Bake the cake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
