Print Recipe

Alaskan Sourdough Chocolate Cake


This is the way most cakes were baked in Alaska in the early days before baking powder became more common.


  • 1 cup thick sourdough starter
  • 1 cup granulated sugar
  • 1/2 cup shortening
  • 2 eggs
  • 1 cup evaporated milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 3 (1 ounce) squares semisweet chocolate
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking soda
  • 2 cups sifted all-purpose flour


  1. Prepare a cup of thick sourdough starter the night before. Let sit in a warm spot overnight.
  2. Cream sugar and shortening until light and fluffy.
  3. Beat in eggs, one at a time.
  4. Stir in sourdough starter, milk, vanilla extract, cinnamon and melted chocolate. Beat with rotary beater 2 minutes.
  5. Blend salt and baking soda together until smooth. Sprinkle over batter and fold in gently.
  6. Fold in flour until batter is smooth.
  7. Pour into 2 (8- or 9-inch) greased and floured pans.
  8. Bake at 350 degrees F for 25 minutes. When done, cake will spring back when pressed lightly with fingers and will shrink slightly from sides of pan.
  9. Cool and frost with your favorite frosting.

The Terms of Use for this website require you to allow advertisements on this website to load; you are requested to kindly disable your ad blocker or whitelist

Facebook Group
Click on me!

Follow us on Pinterest

Leftovers Recipes and Tips