Moist and Fluffy Kefir Sheet Cake
This tangy, moist, and fluffy kefir sheet cake is an easy and versatile dessert. Packed with probiotics and a tender crumb, it’s the perfect healthier twist on a classic sheet cake.
Equipment
- 9x13-inch baking pan
- Mixing bowls
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Oven thermometer (optional)
- Cooling rack
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup kefir
- 2 large eggs
- ½ cup vegetable oil or melted butter
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract optional
- ¼ teaspoon salt
- Optional add-ins: Lemon zest cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9x13-inch pan by greasing and flouring it or lining it with parchment paper.
- In one bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, combine the kefir, sugar, eggs, oil, and vanilla extract. Mix until smooth.
- Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Pour the batter evenly into the prepared pan.
- Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the cake cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely before serving.
Notes
- For a gluten-free option, substitute a portion of the all-purpose flour with almond flour.
- To make the cake dairy-free, use plant-based kefir like almond or coconut kefir.