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Chocolate Kefir Sheet Cake

Moist & Rich Chocolate Kefir Sheet Cake

Julia
A moist, tender, and rich chocolate sheet cake made with fermented kefir that creates an irresistibly soft crumb. Perfect for celebrations or everyday indulgence.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Dessert
Cuisine American-European Fusion
Servings 24 servings
Calories 285 kcal

Ingredients
  

For the Cake:

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs room temperature
  • 1 cup plain kefir room temperature
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot strong brewed coffee

For the Chocolate Frosting:

  •  
  • 1/2 cup unsalted butter softened
  • 4 cups powdered sugar
  • 3/4 cup unsweetened cocoa powder
  • 1/3 cup plain kefir
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt

Instructions
 

For the Cake:

  • Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  • In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
  • In a separate medium bowl, whisk together eggs, kefir, oil, and vanilla until well combined.
  • Pour the wet ingredients into the dry ingredients, mixing with a spatula until just combined.
  • Slowly stir in the hot coffee until batter is smooth.
  • Pour batter into prepared pan and smooth the top.
  • Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool completely in pan on a wire rack before frosting.

For the Frosting:

  •  
  • Beat softened butter until creamy.
  • Gradually mix in powdered sugar and cocoa powder.
  • Add kefir and vanilla extract, beating until smooth and spreadable.
  • Spread evenly over cooled cake.

Notes

  • Room Temperature Ingredients: Ensure eggs and kefir are at room temperature for better incorporation.
  • Coffee Substitute: Can replace coffee with hot water, but coffee enhances chocolate flavor without making it taste like coffee.
  • Storage: Keep cake covered at room temperature for up to 3 days, or refrigerate for up to 1 week.
  • Kefir Tips: Don't substitute with regular milk - kefir's acidity is important for texture and rise.
  • Make Ahead: Unfrosted cake can be frozen for up to 3 months. Wrap well in plastic wrap and foil.
  • Pan Options: Can be made in two 9-inch round pans (adjust baking time to 25-30 minutes).
Keyword birthday cake, celebration cake, Chocolate cake, fermented dairy dessert, kefir cake, moist chocolate cake, sheet cake