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Kefir Sheet Cake Recipe

Kefir sheet cake recipe card

This Kefir Sheet Cake is a delightful combination of simplicity and sophistication, offering a moist, tender crumb infused with the tangy richness of kefir. Perfect for gatherings, celebrations, or a casual treat, this versatile recipe is as easy to make as it is to enjoy. Serve it plain for a comforting snack, glaze it for a touch of elegance, or dress it up with frosting for a show-stopping dessert.

    Ingredients

    The beauty of this recipe lies in its balance of simple ingredients that work harmoniously to create something extraordinary. Here’s a breakdown of what you’ll need, along with substitution options:

    • All-purpose flour: 2 cups (provides structure; substitute with a 1:1 gluten-free baking mix for a gluten-free option)
    • Baking soda: 1 tsp (helps the cake rise evenly)
    • Baking powder: 1 tsp (adds extra lift and fluffiness)
    • Salt: 1/2 tsp (enhances the flavors and balances the sweetness)
    • Granulated sugar: 1 cup (sweetens the cake; coconut sugar can be used for a richer, caramel-like flavor)
    • Unsalted butter, melted: 1/2 cup (adds richness and tenderness; replace with neutral oil for a dairy-free version)
    • Large eggs: 2 (binds the ingredients; flax eggs can be used as a vegan alternative)
    • Vanilla extract: 1 tsp (adds depth of flavor; almond extract can be swapped for a different twist)
    • Plain kefir: 1 cup (the star ingredient for a tangy flavor and moist texture; substitute with buttermilk or plain yogurt if needed)
    • Vegetable oil: 1/4 cup (ensures the cake remains moist and tender for days)

    Preparation Tips for Ingredients

    • Use room-temperature ingredients to ensure a smooth batter and even baking.
    • If your kefir is flavored, reduce the sugar slightly to maintain balance.
    • Sift the dry ingredients to eliminate lumps and create a light batter.

    Instructions

    1. Prepare the Oven and Pan: Preheat the oven to 350°F (175°C). Grease a 9×13-inch pan and line it with parchment paper for easy removal.
    2. Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
    3. Combine the Wet Ingredients: In a separate bowl, mix the melted butter and sugar until smooth. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract, kefir, and vegetable oil until well blended.
    4. Make the Batter: Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to keep the batter light and airy.
    5. Bake the Cake: Pour the batter evenly into the prepared pan and smooth the top with a spatula. Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
    6. Cool the Cake: Remove the cake from the oven and let it cool in the pan for about 10 minutes. Transfer to a wire rack to cool completely before frosting or glazing.
    7. Decorate and Serve: Frost the cake with cream cheese frosting, drizzle with a lemon glaze, or simply dust with powdered sugar. Slice into squares or rectangles and serve.

    Notes

    1. Flavor Boost: Add a teaspoon of lemon zest or a pinch of cinnamon to the batter for an extra flavor dimension.
    2. Frosting Tip: For a smoother finish, apply a crumb coat of frosting and chill the cake before adding the final layer.
    3. High Altitude Adjustments: Reduce baking powder by 1/4 tsp and increase the oven temperature by 15°F for best results.
    4. Storage: Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
    5. Freezing: Wrap the unfrosted cake tightly in plastic wrap and aluminum foil. Freeze for up to 3 months and thaw overnight in the refrigerator before serving.
    • Author: Linda

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