Can I make this cake ahead of time?

Absolutely! This cake keeps well for a couple of days at room temperature, and it also freezes beautifully. If you’re planning for a party or event, you can bake and frost it a day or two ahead of time and store it in an airtight container.

What other flavors can I add to this cake?

You can mix it up! Add a teaspoon of cinnamon or nutmeg to the dry ingredients for a warm, spiced flavor. Or, toss in some lemon zest to really amp up the citrus notes. Fresh berries or a drizzle of honey on top would also make this cake extra special.

Can I make this cake without eggs?

Yes, you can! Try replacing the eggs with flax eggs or a store-bought egg replacer. The texture might change a little, but it’ll still taste great.

s kefir the same as yogurt?

Kefir is similar to yogurt, but it’s thinner and has more probiotics. It also has a tangier taste. It’s great for baking, and honestly, I think it makes baked goods fluffier than regular yogurt.

Kefir Sheet Cake Recipe: A Tangy, Moist Dessert You’ll Love

Description

Kefir Sheet Cake is a soft, moist cake with a tangy flavor from kefir, perfect for easy slicing and sharing.

Ingredients

Buttermilk batter:

▢2 cups all-purpose flour
▢1 ¼ cups granulated sugar
▢2 cups kefir (or buttermilk)
▢1 medium egg
▢3 Tablespoons dutch cocoa powder unsweetened
▢1 teaspoon baking soda
▢½ cup sunflower oil (or canola)

Chocolate glaze:

▢1 cup chocolate chips dark, semi-sweet
▢⅓ cup heavy cream with a fat content of around 30%

Misc.:

▢3 Tablespoons schredded coconut unsweetened; to sprinkle the cake
▢½ Tablespoon solid fat to grease the baking pan
▢1 ½ Tablespoons flour od breadcrumbs to dust the baking pan

Instructions

Make ahead: First, prepare a baking pan. Grease it with ½ Tablespoon solid fat and dust with 1 ½ Tablespoons flour od breadcrumbs. Preheat the oven to 350 °F.
Put 2 cups kefir and ½ cup sunflower oil in a mixing bowl. Add 1 medium egg, 1 ¼ cups granulated sugar, 3 Tablespoons dutch cocoa powder, and 2 cups all-purpose flour mixed with 1 teaspoon baking soda.
Using a hand mixer, blend everything until you achieve a smooth, semi-liquid batter.
Pour the batter onto the prepared baking pan, smoothing the surface with a spatula.
The exact baking time depends on the size of the baking pan you use. If the pan is smaller and the batter layer is thicker, it may need to bake a little longer. Place the pan in a preheated oven and bake for 20 minutes. Toward the end of the baking time, insert a wooden skewer into the cake. If it comes out dry, the cake is done. If not, bake for another 3-5 minutes and repeat the skewer test for doneness.
Let the kefir cake cool completely.
Prepare chocolate glaze: Melt 1 cup chocolate chips over a water bath. Add ⅓ cup heavy cream and stir until you have a smooth, combined chocolate glaze.
Pour the chocolate glaze over the cooled cake and spread it evenly over the entire surface. Let it sit for a while, then sprinkle the top with 3 Tablespoons schredded coconut.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dessert

Nutrition

Serving Size: 15 pieces
Calories: 385kcal
Sugar: 32g
Sodium: 121mg
Fat: 19g
Saturated Fat: 7g
Unsaturated Fat: 1g
Trans Fat: 0.1g
Carbohydrates: 50g
Fiber: 1g
Protein: 5g
Cholesterol: 26mg