Description

This kefir sheet cake is an easy-to-make, irresistibly moist, and slightly tangy dessert that stands out with its unique flavor and probiotic-rich ingredients. The kefir not only enhances the cake’s tenderness but also balances the sweetness, creating a perfectly airy and flavorful treat. Topped with a rich chocolate glaze, this cake is ideal for family gatherings, special occasions, or a simple everyday indulgence. Plus, it’s easily customizable with nuts, fruits, or jam layers!

Ingredients

Scale

For the Cake:

2 cups all-purpose flour (or substitute with half whole wheat flour for a nuttier taste)
1 ¼ cups sugar (adjust to taste for a less sweet cake)
2 cups kefir (buttermilk or plain yogurt can be used as substitutes)
1 large egg (or replace with a flaxseed egg for an egg-free version)
3 tbsp unsweetened cocoa powder (use 4 tbsp for a richer chocolate flavor)
1 tsp baking soda (ensure it’s fresh for proper leavening)
½ cup sunflower or canola oil (or melted butter for a deeper flavor)

For the Chocolate Glaze:

1 cup dark or semi-sweet chocolate chips (high-quality for a smoother glaze)
⅓ cup heavy cream (for a rich and creamy glaze)
Shredded coconut, chopped nuts, or fresh berries (optional, for garnish)

Instructions

Step 1: Preheat and Prepare

Preheat your oven to 340°F (170°C).
Grease a 9×13-inch baking sheet with oil and dust it with flour or breadcrumbs to prevent sticking.

Step 2: Prepare the Batter

In a large mixing bowl, whisk together kefir and oil.
Add egg, sugar, and cocoa powder, mixing until smooth.
In a separate bowl, sift together flour and baking soda, then gradually fold it into the wet ingredients. Avoid overmixing to keep the cake light and fluffy.

Step 3: Bake the Cake

Pour the batter into the prepared baking sheet and spread it evenly.
Bake for 20 minutes, or until a skewer inserted into the center comes out clean.
Allow the cake to cool completely before adding the glaze.

Step 4: Prepare the Chocolate Glaze

Melt chocolate chips in a double boiler over simmering water.
Stir in heavy cream, mixing until smooth and glossy.

Step 5: Assemble and Serve

Spread the warm glaze evenly over the cooled cake using an offset spatula.
Sprinkle shredded coconut, chopped nuts, or fresh berries while the glaze is still soft, if desired.
Let the glaze set for about 15 minutes, then slice and serve!

Notes

Storage: Store at room temperature for up to 3 days in an airtight container. For longer storage, wrap slices individually and freeze for up to 3 months.
Substitutions: Buttermilk or yogurt can replace kefir; melted butter can substitute for oil.
Enhancements: Add a layer of jam (apricot or raspberry) before the glaze for extra flavor.
Dietary Modifications: Use a gluten-free flour blend for a gluten-free version; replace sugar with coconut sugar or a sugar substitute.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baked
Cuisine: European

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 280 kcal
Sugar: 22g
Sodium: 120mg
Fat: 14g
Saturated Fat: 4.5g
Unsaturated Fat: 8.5g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 5g
Cholesterol: 20mg

Keywords: kefir cake, probiotic cake, tangy sheet cake, chocolate kefir cake, moist sheet cake