Go Back
Wedding Cake
Prep Time
4 hrs
Cook Time
1 hr
Total Time
5 hrs
Fudgy, moist chocolate coffee sourdough cake frosted with a rich French buttercream frosting, accented with heart shaped gold sprinkles.
Course: Dessert
Servings: 1 cake
Author: Emily
  • 1 cup of fed sourdough starter
  • 1 cup of whole milk
  • 2 cups of all-purpose flour
  • 1 1/2 cups of sugar
  • 1 cup of unsalted butter melted
  • 2 tsp vanilla extract
  • 1 tsp salt
  • 1 1/2 tsp baking soda
  • 1 cup cocoa powder
  • 2 tsp espresso powder
  • 2 large eggs
  • 1 1/3 cups granulated sugar
  • 2/3 cups water
  • 12 large egg yolks
  • 1 large egg
  • 1/4 tsp salt
  • 3 cups unsalted butter room temperature
  • 1 tbsp vanilla extract
  • Optional: Garnish with gold sprinkles of choice. To make mint green frosting color the ratio is 2 drops green to 4 drops of yellow to 4 drops of blue.
  1. FOR THE CAKE: In a large bowl, mix together the sourdough starter, flour, and milk. Let sit for 2-3 hours. It will expand a little bit.
  2. Preheat oven to 350 degrees F
  3. Trace three 9" cake pan circles onto parchment paper. Grease three cake pans with butter, place parchment paper on the bottom of the cake pan, grease and then dust with flour to coat the inside of the cake pan, tap out any excess.
  4. Using an electric mixer, beat together sugar, butter, vanilla, salt, baking soda, cocoa, and espresso powder. Add in the eggs, one at a time, beating well after each egg.
  5. Slowly at the sourdough mixture to the chocolate mixture, with the mixer on slow speed. Continue to mix until well combined.
  6. Divide batter between cake pans.
  7. Bake 20 minutes, turning halfway through, until a toothpick comes out the center without any crumbs or batter. ***cooking time will vary depending on what size of cake pan you use. I did three 9" pans the first time I made the cake and then used an 8" pan and 4" pan for the actual wedding cake pictured.
  8. Let cool on wire rack.
  9. FOR THE FROSTING: In a saucepan, dissolve the sugar in the water over medium heat, stirring often. Increase the heat to high, boil until the syrup reaches 240 degrees F on a candy thermometer. Once the syrup starts boiling, begin whipping the egg yolks and whole egg together in the mixer bowl to ribbon stage. With the mixer running, carefully pour the hot syrup down the side of the bowl. Beat in the salt, then continue beating the mixture until it has cooled to room temperature. Slice off small pieces of butter (~1 tbsp) and toss them into the mixer, one at a time. When the buttercream is smooth, beat in the vanilla.