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Sourdough Chocolate Cake

Rated as 4.32 out of 5 Stars

"This cake recipe uses sourdough starter in the batter for a uniquely delicious cake with a strong milk chocolate flavor."
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servings 223
Original recipe yields 18 servings (9 x 13 inch cake)


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  1. Sift together flour, cocoa, soda, baking powder, and salt.
  2. Cream shortening, sugar, and eggs. Blend in sourdough starter. Add sifted ingredients slowly to creamed mixture, beating until smooth. Stir in water and vanilla, and mix well. Pour batter into greased and floured 9 x 13 inch pan.
  3. Bake at 350 degrees F (175 degrees C) for 35 minutes, or until done.

Nutrition Facts

Per Serving: 223 calories; 9.1 33.5 3.9 31 211 Full nutrition

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Read all reviews 45
  1. 50 Ratings

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Most helpful positive review

My husband absolutely loves this cake! We took one of the reviewers suggestions on keeping it in the fridge and that makes it even better. Thanks!

Most helpful critical review

This didn't work out for me at all, and I really followed the recipe. I don't know why it turned out so dry. I doubt I'll make this again.

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Most positive
Least positive

My husband absolutely loves this cake! We took one of the reviewers suggestions on keeping it in the fridge and that makes it even better. Thanks!

I loved the recipe with a few alterations. instead of one cup of water i added a cup of buttermilk, to enhance the sourdough flavor and make it richer. adding half unsweetened chocolate and half...

I made some changes to try to avoid a dry cake. I used a whole cup of shortening (trans fat-free) and added a half cup of half and half. There is surprisingly little liquid in the original recip...

People complained of a dry cake and not enough chocolate flavor, so to remedy that I substitued canola oil for the shortening, used approximately a whole cup of baking cocoa, added a package of ...

This is such good cake,the only thing it needed was 1/2 cup sour cream to make it moist and I also keep it in the fridge.

I didn't even know you could make cake with a sourdough starter until this recipe! This turned out good. I did follow others advice and added a small package of chocolate pudding. This was plent...

I make this using oil rather than shortening, to help retain moistness, increase the cocoa to 1 cup for a richer chocolate taste, and used milk rather than water, for taste. I add 1 tsp of insta...

Per other reviews, I used canola oil, decreased flour a tad, added more cocoa, used buttermilk in place of water. This makes a nice tall cake... and the batter tastes tangy and amazing!

I worried about the other reviewers' comments about being dry, so I did the following: *I used 1 FULL cup shortening (I used butter flavored Crisco) *I added about 1/4+cup more water than called...