Sourdough Berry Confetti Snack Cake

A soft, kid-friendly snack cake made with sourdough discard and freeze-dried berries.
Lightly tangy, naturally colorful, and easy to make with pantry staples.

This version uses an overnight ferment for better flavor and tenderness.

Ingredients

Fermented base (night before)

• 1 cup sourdough discard (240 g)
• 1 1/2 cups all-purpose flour (180 g)
• 1/2 cup milk (120 g)

Remaining ingredients (day of baking)

• 3/4 cup sugar (150 g)
• 2 large eggs (~100 g without shells)
• 1/2 cup neutral oil or melted butter (110 g)
• 1 tsp vanilla extract (5 g)
• 1/2 tsp salt (3 g)
• 1 tsp baking soda (5 g)
• 1/2 cup freeze-dried berries (15 g)
  (strawberry, raspberry, blackberry, cherry mix recommended)
• 1 tsp all-purpose flour (5 g, for tossing berries)

Instructions

The Night Before

1. In a large bowl, mix sourdough discard, flour, and milk until combined.
2. Cover loosely and leave at room temperature for 8–12 hours.
   (Cool rooms are ideal.)

The Next Day

1. Heat oven to 350°F (175°C). Grease an 8×8 or 9×13 pan.
2. Whisk sugar, eggs, oil (or butter), vanilla, and salt into the fermented batter.
3. Lightly crush freeze-dried berries into small flakes and dust.
4. Toss berries with flour; set aside.
5. Sprinkle baking soda evenly over the batter and gently fold to combine.
6. Fold in berries just until distributed.
7. Pour batter into prepared pan.

Bake

• 8×8 pan: 34–38 minutes
• 9×13 pan: 28–32 minutes

Cake is done when the center springs back and a toothpick shows moist crumbs.

Simple Icing (Optional)

A light glaze that adds sweetness and highlights the berry color without overpowering the cake.

Ingredients

• 1 cup powdered sugar (120 g)
• 1–2 tbsp milk, cream, or lemon juice (15–30 g)
• 1–2 tsp finely crushed freeze-dried berries (2–4 g, optional)

Instructions

1. Whisk powdered sugar with 1 tbsp liquid until smooth.
2. Add more liquid a few drops at a time until pourable.
3. Stir in crushed berries if using.
4. Drizzle or spread thinly over cooled cake.

Notes

• Add 1 extra tablespoon sugar (12–15 g) if berries are very tart.
• Do not add baking soda during the overnight ferment.
• Can be baked as cupcakes (18–20 minutes).
• Serve plain, iced, or with whipped cream.