Perfect Kefir Sheet Cake Bliss
Who doesn’t love a soft, fluffy sheet cake that’s both effortless to make and irresistibly delicious? This Perfect Kefir Sheet Cake is your go-to recipe for a light and airy dessert with a subtle tangy twist.
Ingredients
- Dry Ingredients
- 2 cups all-purpose flour – Provides structure while keeping the cake soft.
- 1 cup granulated sugar – Adds the right amount of sweetness without overpowering the tangy kefir.
- 1 ½ teaspoons baking powder – Helps create a light fluffy texture by reacting with the acidity of kefir.
- ½ teaspoon baking soda – Gives an extra lift ensuring a well-risen, airy cake.
- ¼ teaspoon salt – Balances the sweetness and enhances the overall flavor.
- Wet Ingredients
- 1 cup plain kefir – The secret to an ultra-moist tender crumb with a subtle tang.
- ½ cup unsalted butter melted – Adds richness and depth of flavor.
- 2 large eggs – Help bind the ingredients while adding structure and moisture.
- 1 teaspoon vanilla extract – Enhances the cake’s aroma and sweetness.
- Optional Add-Ins & Variations
- ½ teaspoon cinnamon or nutmeg – For a warm spiced twist.
- ½ cup chocolate chips or chopped nuts – Adds texture and extra indulgence.
- Zest of 1 lemon or orange – Complements the tangy kefir with a fresh citrus note.
Instructions
- Prep Your Baking Pan & Oven
- Preheat your oven to 350°F (175°C).
- Grease a 9x13-inch sheet pan with butter or non-stick spray, or line it with parchment paper for easy removal.
- Mix the Dry Ingredients
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- If using any add-ins like cinnamon, chocolate chips, or citrus zest, stir them into the dry ingredients now for even distribution.
- Prepare the Wet Ingredients
- In a separate bowl, whisk together the kefir, melted butter, eggs, and vanilla extract until smooth and fully combined.
- Make sure your butter has cooled slightly before adding it to prevent cooking the eggs.
- Combine the Batter
- Gradually add the wet ingredients into the dry ingredients, stirring gently with a spatula or whisk.
- Mix until just combined—avoid overmixing, as this can make the cake dense instead of light and fluffy.
- Bake to Perfection
- Pour the batter evenly into the prepared sheet pan, smoothing the top with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- The cake should be golden brown and slightly springy to the touch.
- Cool & Serve
- Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Enjoy it plain, dusted with powdered sugar, or topped with your favorite frosting!
Notes
235 kcal per serving