This lievito madre discard gingerbread cake has rich molasses flavor, warm spices and a tender, moist crumb with just a hint of sourdough depth. It’s a simple, old-fashioned cake recipe.
If you love classic gingerbread flavor, this lievito madre discard gingerbread cake will fit right into your Christmas baking. It has the same warm molasses spice as my gingerbread cake and bakes up soft, moist and full of cozy aroma.
It’s also a great way to use your lievito madre starter discard. The batter comes together quickly and bakes into a flavorful cake that makes an easy holiday dessert for gatherings or cozy nights at home. For more ways to use your discard, try my lievito madre chocolate chip cookies or lievito madre cinnamon buns.
Why You’ll Love It
- Seasonal flavor you already love. If you enjoy gingerbread cookies and also bake with sourdough, this cake brings both worlds together in one cozy Christmas dessert.
- Balanced and mild. No one will guess there’s discard in this sourdough gingerbread cake. The baking soda neutralizes the tang while the sugar and spice add sweet taste.
Ingredient Notes
- Cake or pastry flour: Gives the cake a soft, tender crumb that suits gingerbread well.
- Spices: Ginger, cinnamon and cloves create the warm gingerbread aroma. You can adjust each one slightly to your preference.
- Molasses: Use regular unsulfured molasses for the best color and depth. Blackstrap molasses is too strong for this recipe.
- Brown sugar: Light or dark both work. Dark brown sugar will add a deeper caramel sweetness.
- Butter: Melted and cooled butter blends smoothly into the batter and helps keep the cake moist.
- Lievito madre discard: The discard should not be older than 3 days. Tear the discard into small pieces so it mixes evenly into the wet ingredients. This sourdough gingerbread cake recipe uses 100g. And baking soda.
- Egg: Adds structure and helps the cake rise. Room temperature mixes best.
- Boiling water: Loosens the batter and activates the baking soda, which helps the cake bake up tender.
- Vanilla extract: Adds warmth and ties the spices together.
How to Make Lievito Madre Discard Gingerbread Cake
In a medium bowl, whisk together the cake flour, baking soda, ginger, cinnamon, cloves and salt. Stir well so the spices are evenly distributed.
In a stand mixer or large mixing bowl, combine the melted butter, brown sugar, molasses, vanilla and egg. Add the lievito madre discard by tearing it into small pieces and mixing until it blends into the wet ingredients.
Add the dry ingredients to the wet ingredients and mix on low just until everything comes together. Pour in the boiling water and continue mixing for about a minute until the batter is smooth.
Transfer the batter to the prepared cake pan and bake until a toothpick comes out clean or with a few crumbs attached.
Let the cake cool in the pan, then turn it out onto a wire rack to cool completely.
recipe tips
- The Lievito Madre should not be older than 3 days. Remove from the fridge an hour before using.
- Mix gently once the dry ingredients go in. Overmixing can make the crumb of this sourdough discard gingerbread bundt cake too dense. Stir just until everything is incorporated before adding the boiling water.
- Add the boiling water slowly. Pouring it in a steady stream helps the batter come together smoothly without lumps.
- Check early. Every oven runs differently, so begin checking the cake a few minutes before the suggested bake time.
- Cool before removing. Let the cake rest in the pan for 15 to 20 minutes so it releases cleanly without sticking. I like to run a knife around the edges to loosen it first.
- Make ahead: Bake this discard gingerbread cake one or two days in advance and store it covered at room temperature. The spices will have developed further for even more flavor.
- Garnish. A spoonful of sweetened whipped cream or cinnamon whipped cream adds a lovely contrast to the warm spices without overpowering the sourdough gingerbread cake. You could also serve with ice cream or a drizzle of caramel sauce.
Variations
- Cinnamon glaze. For an easy finish, drizzle the cake with a simple cinnamon glaze. I love the one from my pumpkin muffins because it sets beautifully and adds extra warmth.
- Vanilla glaze. A classic vanilla glaze works well if you want something lighter. It adds sweetness without competing with the spices.
- Brown butter twist. Swap in lightly browned butter for the melted butter to add a richer, nutty note to the cake.
- Swap the water with stout. A good stout beer such as Guiness would add another layer of flavor to the gingerbread sourdough cake.
- Fresh berries. Fresh raspberries make a lovely garnish, especially when serving the cake with whipped cream. They add a bright contrast to the warm spices.
Moist, spiced, and beautifully fragrant, this Lievito Madre Discard Gingerbread Cake is the coziest way to use up your starter during the holidays. If you give it a try, be sure to leave a comment and rating—your feedback helps others discover this festive favourite! Enjoy!
- 2 cups cake/pastry flour
- 1½ teaspoons baking soda
- 2 teaspoons ginger
- 1 teaspoon cinnamon
- ½ teaspoon cloves
- 1 pinch salt
- ½ cup butter (melted and cooled)
- 100 g lievito madre discard
- ¾ cup molasses
- ½ cup brown sugar (dark or light lightly packed)
- 1-2 teaspoons vanilla extract
- 1 large egg (room temperature)
- 1 cup boiling water
SWEETENED WHIPPED CREAM
- 1 cup cream whole, heavy or whipping cream
- 2 tablespoons powdered sugar
- ¾ teaspoon cinnamon (optional)
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Pre-heat oven to 350F/180C. Spray or grease and flour an 8 or 9 inch / 20.5 or 23 cm round cake pan.
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In a medium bowl wisk together the flour, baking soda, ginger, cinnamon, cloves and salt.
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In the stand mixer or large bowl beat the butter, brown sugar, molasses, vanilla, egg and lievito madre discard (tear into small pieces) until combined, add the dry ingredients and combine on low just to combine, add the boiling water and beat to combine, 45-60 seconds. Pour the batter into the prepared pan and bake for 40-50 minutes or until a tooth pick comes out clean or with a few crumbs attached.
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Let cool 15-20 minutes in the pan then move to a wire rack to cool completely. Serve with sweetened whipped cream.
I used an 8 inch / 20.5 cm round cake pan if you use a 9 inch / 23cm then your cake won’t be as high.
How to store the Lievito Madre Gingerbread Cake?
Keep the cooled cake covered at room temperature for up to 3 days. For longer storage, wrap slices well and freeze for up to 2 months. Thaw at room temperature and add any glaze or whipped topping just before serving.
Calories: 393kcal | Carbohydrates: 52g | Protein: 5g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 269mg | Potassium: 445mg | Fiber: 1g | Sugar: 32g | Vitamin A: 662IU | Vitamin C: 0.2mg | Calcium: 91mg | Iron: 2mg | Phosphorus: 59mg
FAQ
Yes. Standard 100% hydration sourdough discard works the same way as lievito madre discard in this recipe.
You can. Active starter will give the cake a touch more rise and a slightly lighter texture.
This usually happens when the cake needs more baking time or the batter was overmixed after adding the flour. If it continues to sink, try mixing the baking soda into the wet ingredients before adding the dry mixture. This helps it dissolve evenly.
Cake flour or pastry flour will give you the softest texture, but if you only have all-purpose flour, you can make an easy homemade substitute by removing 2 tablespoons of flour per cup and replacing them with 2 tablespoons of cornstarch. Sift well before using.
Keep the cooled cake covered at room temperature for up to 3 days. For longer storage, wrap slices well and freeze for up to 2 months. Thaw at room temperature and add any glaze or whipped topping just before serving.
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