Kefir Sheet Cake
A moist and tangy sheet cake made with kefir, offering a delightful texture and flavor. Perfect for any occasion with versatile topping and flavor options.
Equipment
- Equipment
- Amount Name Notes
- 1 Baking pan 9x13-inch recommended
- 1 Whisk For mixing wet ingredients
- 1 Mixing bowls Large and medium sizes needed
- 1 Spatula For folding ingredients
- 1 Measuring cups and spoons Precision in measurements
Ingredients
- 2 cups All-purpose flour Sifted for better texture
- 1 cup Kefir Tangy flavor and moisture
- 1 cup Sugar Granulated adjust to taste
- 2 large Eggs Room temperature preferred
- 1/2 cup Butter Melted and cooled
- 1 tsp Baking powder For leavening
- 1 tsp Vanilla extract For enhanced flavor
- 1/2 tsp Salt Balances sweetness
Instructions
- Prepare the Oven and Pan: Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper.
- Mix the Dry Ingredients: In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the kefir, sugar, eggs, melted butter, and vanilla extract until smooth.
- Blend Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture using a spatula. Mix until just combined.
- Pour and Bake: Pour the batter into the prepared pan, spreading it evenly. Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 10–15 minutes before transferring it to a wire rack. Top with your preferred glaze, frosting, or powdered sugar before serving.
Notes
- For a richer flavor, substitute half the butter with vegetable oil.
- Add-ins like nuts, citrus zest, or dried fruit can enhance the cake.
- Store leftovers in an airtight container for up to 3 days at room temperature or 5 days in the fridge.