Kefir Sheet Cake
A kefir sheet cake with tangy richness and soft texture, made with simple ingredients for a delightful treat.
Equipment
- 1 Sheet Pan 9x13 inches or equivalent
- 1 Mixing Bowls For dry and wet ingredients
- 1 Whisk For mixing dry ingredients
- 1 Electric Mixer For creaming butter and sugar
- 1 Oven Preheat to 350°F (180°C)
- 1 Wire Rack For cooling the cake
Ingredients
- 2 cups All-purpose flour Ensures a soft fluffy texture
- 1 cup Sugar Balances the sweetness
- 1 tsp Baking powder Provides lift for the cake
- 1/2 tsp Baking soda Helps with rising and moisture
- 1/4 tsp Salt Enhances sweetness and flavors
- 1/2 cup Unsalted butter softened Adds richness and tenderness
- 1 cup Kefir Provides tangy flavor and moisture
- 2 large Eggs Binds the ingredients together
- 1 tsp Vanilla extract Adds warmth to the flavor profile
- - - Powdered sugar Optional for dusting
- - - Fresh berries or mint Optional for garnish
Instructions
- Preheat the oven to 350°F (180°C). Grease and flour a 9x13-inch sheet pan or line it with parchment paper.
- Whisk together flour, baking powder, baking soda, and salt in a large bowl.
- In a separate bowl, cream together butter and sugar until light and fluffy.
- Add eggs, kefir, and vanilla extract to the butter mixture, and mix until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
- Dust with powdered sugar and garnish with fresh berries or mint if desired.
Notes
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- You can freeze the cake for up to 3 months.
- For extra flavor, add citrus zest or top with cream cheese frosting.
- Let the cake come to room temperature before serving if stored in the fridge.