Sourdough Discard Birthday Cake Sugar Donuts – Soft, Sprinkle-Studded Treats

Birthday cake flavor meets the tangy charm of sourdough in these soft, sugar-dusted donuts. They’re baked, not fried, so you get a tender crumb without the mess. The sourdough discard adds moisture and a gentle depth of flavor that keeps these donuts from tasting overly sweet.

With rainbow sprinkles and a buttery sugar coating, they feel festive without being fussy. If you’ve got extra discard and a birthday to celebrate—or just a Tuesday—you’re set.

What Makes This Recipe So Good

• Uses sourdough discard: No waste and extra flavor. The discard adds a slight tang that balances the sweetness.
• Birthday cake vibes: Vanilla, almond extract, and sprinkles create that nostalgic boxed-cake taste, made from scratch.
• Quick and baked: No yeast proofing or frying.

  From mixing bowl to table in under an hour.

• Soft and tender: A mix of butter, oil, and discard keeps the donuts moist with a fine, cake-like crumb.
• Kid-friendly and freezer-friendly: Easy to make with little helpers and simple to stash for later.

What You’ll Need

• Sourdough discard: 1 cup (240 g), unfed and at room temp
• All-purpose flour: 1 3/4 cups (220 g)
• Granulated sugar: 3/4 cup (150 g)
• Baking powder: 2 teaspoons
• Baking soda: 1/2 teaspoon
• Kosher salt: 1/2 teaspoon
• Unsalted butter, melted and cooled: 4 tablespoons (56 g)
• Neutral oil (canola or grapeseed): 2 tablespoons
• Eggs: 2 large, room temp
• Whole milk: 1/2 cup (120 ml), room temp
• Vanilla extract: 2 teaspoons
• Almond extract: 1/4 teaspoon (optional but very “birthday cake”)
• Rainbow sprinkles (jimmies style): 1/3 cup, plus more for topping
• For sugar coating: 1/2 cup granulated sugar + 2 tablespoons melted butter

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease two standard 6-cavity donut pans (12 donuts total). If you only have one pan, bake in two batches.
2. In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt until well combined.
3. In a second bowl, whisk the eggs, milk, vanilla, and almond extract.

   Whisk in the melted butter and oil until smooth.

4. Add the sourdough discard to the wet ingredients. Whisk until mostly smooth. A few small lumps are fine.
5. Pour the wet ingredients into the dry ingredients.

   Stir with a spatula until just combined. Do not overmix. Gently fold in the sprinkles last to avoid color bleeding.

6. Spoon or pipe the batter into the donut pans, filling each cavity about 3/4 full. A zip-top bag with the corner snipped makes piping easy and neat.
7. Bake for 10–12 minutes, or until the donuts spring back when touched and a toothpick comes out clean.

   They should remain pale golden, not deeply browned.

8. Cool in the pan for 5 minutes, then transfer to a wire rack. While warm, brush each donut lightly with melted butter and roll in granulated sugar. Add extra sprinkles if you like.
9. Let the sugar set for 10 minutes.

   Serve slightly warm or at room temperature.

How to Store

• Room temperature: Keep in an airtight container for up to 2 days. Add a paper towel to absorb moisture and keep the sugar coating from melting.
• Refrigerator: Not recommended for sugar-coated donuts; the coating can dissolve. If you must, store up to 4 days and re-sugar before serving.
• Freezer: Freeze uncoated donuts for up to 2 months.

  Thaw at room temperature, then brush with butter and coat in sugar just before serving.

• Reviving texture: Warm in a 300°F (150°C) oven for 5–7 minutes to refresh softness.

Why This is Good for You

• Sourdough benefits: The natural acidity can make treats easier to digest for some people and adds satisfying flavor without extra sugar.
• Baked, not fried: You get a lighter donut with less oil while keeping a soft, cake-like texture.
• Portion-friendly: Individual donuts help with mindful portions, especially during celebrations.
• Simple ingredients: Pantry staples, no artificial flavors needed. Vanilla and almond do the heavy lifting.

Common Mistakes to Avoid

• Overmixing the batter: This leads to tough, rubbery donuts. Stir only until the flour disappears.
• Using nonpareil sprinkles: They bleed color fast.

  Choose jimmies (the longer sprinkle type) to keep the batter clean and festive.

• Overbaking: These dry out quickly. Pull them as soon as the tops spring back and the edges are set.
• Skipping room-temp ingredients: Cold eggs and milk can seize the butter and create a lumpy batter.
• Coating when fully cool: The sugar sticks best when the donuts are still slightly warm and brushed with butter.

Variations You Can Try

• Glazed instead of sugared: Whisk 1 cup powdered sugar with 2–3 tablespoons milk and 1/2 teaspoon vanilla. Dip cooled donuts and top with sprinkles.
• Chocolate birthday cake: Replace 1/4 cup flour with cocoa powder and add 1/4 cup mini chocolate chips.
• Lemon confetti: Add 1 tablespoon lemon zest and swap 2 tablespoons milk for lemon juice.

  Glaze with a simple lemon icing.

• Cinnamon-sugar twist: Stir 1 teaspoon cinnamon into the sugar coating. Warm spices + tangy crumb = cozy.
• Dairy-free: Use plant milk, swap butter for melted coconut oil or vegan butter. Check sprinkles for dairy-free status.
• Gluten-free: Use a 1:1 gluten-free baking blend with xanthan gum.

  Expect a slightly more delicate crumb.

FAQ

Can I use active, bubbly starter instead of discard?

Yes. It will work, but the flavor may be a bit less tangy and the batter slightly puffier. Measure the same amount by weight.

Do I need to rest the batter for fermentation?

No.

This is a quick-bake recipe. If you’d like a touch more tang, you can rest the mixed wet ingredients with the discard for 30 minutes before combining with the dry.

Can I make these without a donut pan?

You can bake as mini muffins or regular muffins. For minis, bake 8–10 minutes; for regular, 15–18 minutes.

Coat with sugar while warm.

Why did my sprinkles melt or streak?

You likely used nonpareils or overmixed. Use jimmies and fold them in gently right at the end.

How do I know when they’re done?

The tops should look set and spring back when lightly pressed. A toothpick should come out clean or with a few moist crumbs.

Can I reduce the sugar?

You can cut the batter sugar to 1/2 cup.

The donuts will be less sweet but still tender. Keep the sugar coating the same for balance.

What if my discard is very sour or very new?

Very sour discard adds more tang; very new discard is milder. Both work.

If your discard is very thin, reduce milk by 1–2 tablespoons.

In Conclusion

These Sourdough Discard Birthday Cake Sugar Donuts are simple, cheerful, and practical. They make good use of your starter, bake up fast, and deliver that classic sprinkle-studded joy. Keep a batch on hand for birthdays, brunch, or a sweet afternoon break.

With a tender crumb, a light sugar crust, and bright vanilla-almond flavor, they’re bound to become a repeat recipe. Grab your discard and make a little celebration in a pan.