Can I substitute kefir for buttermilk?

Yes, you can easily substitute kefir for buttermilk in this recipe! While buttermilk works well, kefir adds a unique tangy flavor and extra moisture, making the cake even softer and more flavorful. Additionally, kefir provides probiotics, which can offer added health benefits.

How do I keep the cake moist?

To keep your cake soft and moist, be sure not to overbake it. Always check for doneness with a toothpick—once it comes out clean, remove the cake from the oven. Furthermore, store the cake properly in an airtight container at room temperature or in the refrigerator to lock in moisture. For extra freshness, you can also wrap the cake in plastic wrap before storing it.

Can I freeze kefir cake?

Absolutely! Freezing this cake is a great option if you want to enjoy it later. First, allow the cake to cool completely. Then, slice it into portions, wrap each piece tightly in plastic wrap, and place them in an airtight container or freezer bag. This way, the cake will stay fresh for up to 3 months. When you're ready to eat it, simply thaw it at room temperature or warm it slightly in the microwave for a fresh-out-of-the-oven taste.

What fruits go well in this cake?

A variety of fruits pair wonderfully with this kefir sheet cake recipe. For instance, fresh berries like blueberries, raspberries, and cranberries add bursts of flavor. Additionally, citrus fruits such as orange or lemon zest can give the cake a refreshing aroma. If you prefer something different, dried fruits like chopped dates or raisins also work well, providing a chewy texture and natural sweetness.

Moist Kefir Sheet Cake Recipe – Extra Soft, Easy & One-Bowl Dessert

Description

A super moist one-bowl chocolate kefir cake topped with rich glaze and optional coconut, berries, or nuts.

Ingredients

Scale

2 cups all-purpose flour
2 tablespoons Dutch cocoa powder (unsweetened)
1 teaspoon baking soda
Pinch of salt
1 cup kefir
2 large eggs
1 cup granulated sugar
½ cup sunflower or canola oil
1 cup dark or semi-sweet chocolate chips
½ cup heavy cream (or coconut cream for dairy-free)
Optional: Unsweetened shredded coconut
Optional: Fresh berries
Optional: Orange zest
Optional: Chopped nuts (walnuts, almonds, pecans)

Instructions

Preheat oven to 340°F (170°C). Grease a 9×13-inch baking pan and dust lightly with breadcrumbs.
In a bowl, sift flour, cocoa powder, baking soda, and salt.
In another bowl, whisk kefir, eggs, sugar, and oil until smooth.
Gently fold dry ingredients into wet ingredients. Do not overmix.
Pour batter into pan and bake for 20–25 minutes. Check doneness with toothpick. Let cool 10 minutes.
Melt chocolate chips and cream over a water bath until smooth.
Pour warm glaze over cooled cake and sprinkle with toppings as desired.
Slice into squares and enjoy!

Notes

For extra moisture, brush cake with a thin layer of berry jam before glazing. Store airtight to keep soft for days.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 piece
Calories: 385
Sugar: 25g
Sodium: 180mg
Fat: 19g
Saturated Fat: 9g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 5g
Cholesterol: 35mg

Keywords: kefir, chocolate cake, easy dessert, one-bowl, moist sheet cake