This sourdough red velvet cake is soft, light, and moist, topped with a tangy cream cheese frosting. It's a great use for discard sourdough starter.

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar for around two minutes. 

Add in the oil and beat for another 5 minutes, until creamy and lighter in color.

Add in the eggs, one at a time, and beat well after each addition, then tip in the cocoa powder, food coloring, salt, baking soda.

Beat it together. Pour in the sourdough starter and mix it until well combined.

If you don't have a sourdough starter you should definitely make one.

Stir in the flour and milk, alternating between the two until it is all combined and smooth.

Divide the mixture between two round  8" cake pans. 

Bake at 350f/180c for around 20-22 minutes. Use a serrated knife to level the cooled cakes and make their tops flat and even.

Once baked, let the cakes cool for 15 minutes in their pans, then turn onto a wire rack and allow them to cool completely.

In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and butter on high until it's light and creamy.

Turn the mixer to low and add in the vanilla and powdered sugar. Then turn back to high until it's light and fluffy.

Take one cake layer and spoon on ⅓ of the cream cheese frosting. Use an offset spatula to smooth it out.

Top it with the other cake layer. Spoon on the remaining frosting and use the offset spatula to spread it on top and on the edges of the cake.

Use a bench scraper to smooth the frosting around the edge of the cake. Pipe extra frosting in any holes, then smooth it out again. 

You can crumble up the offcuts of the cake and use them as decorative crumbs on top.