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Mixing kefir into this sheet cake makes an incredibly soft, zingy chocolate treat that just melts away as you eat it. This fan-favorite turns everyday kitchen ingredients into something truly indulgent by using kefir's natural tang to boost both the cake's softness and taste, and the simple one-pan approach works great whether you're having friends over or celebrating something special.
I've tried so many cake recipes and this kefir-enriched version has become what my family asks for most. The light tang from kefir works amazingly with the sweet chocolate, giving a flavor depth that always has everyone wanting more.
Essential Components & Shopping Advice
- Plain kefir: Go for whole fat for the creamiest texture and tangy kick
- Dutch-process cocoa powder: Splurge on good brands for deeper chocolate flavor
- Dark brown sugar: Make sure it's fresh and soft without any hard chunks
- Vegetable oil: Helps make a super moist cake that won't dry out quickly
- Strong hot coffee: Brew it fresh to really bring out the chocolate notes
Step-By-Step Guide
- Prep your pan right:
- Completely grease your half sheet pan (18.5x13.5 inches), put down parchment paper, then lightly grease the paper too
- Get dry ingredients ready:
- Run cocoa and flour through a sifter to break up clumps, then mix with other dry stuff
- Mix wet ingredients carefully:
- Beat room temp eggs with oil until they're fully mixed before adding your kefir
- Combine everything gently:
- Slowly add wet stuff to dry ingredients, folding carefully just until they come together
- Add coffee with care:
- Pour hot coffee in slowly while you keep stirring the mixture
- Spread it out evenly:
- Pour your batter into the pan, tap it to pop air bubbles, smooth the top
- Bake it right:
- Put the rack in the middle of your oven, bake at 350°F for about 18-20 minutes
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My mom always baked with kefir when I was little. She'd say nothing else makes cakes so tender. Now that I've been baking for years, I can see she was right - the cultures in kefir really do amazing things for texture.
Keeping It Fresh
The moisture from kefir helps this cake stay good longer. Wrap it up tight and leave it on the counter for up to 3 days, or stick it in the fridge for a week. If it's been in the fridge, let it warm up before you serve it.
Getting The Perfect Texture
The secret to that soft, fluffy cake is all in how you mix it. If you mix too much, you'll wake up the gluten and end up with a tough cake. Just mix until everything comes together, and you'll get that dreamy soft texture every time.
Do-Ahead Ideas
This cake actually tastes better the next day after the flavors have had time to blend. You can make it two days before you need it, wrap it well, and keep it on the counter. If you don't add frosting, you can freeze it for up to three months.
Getting Your Temps Right
Using ingredients that aren't cold helps everything blend better and bake more evenly. Take your kefir, eggs, and other cold stuff out about an hour before you start baking.
Pro Baking Tricks
- Check if it's done in both the middle and corners since edges cook faster
- Let your cake cool all the way before adding frosting so it won't melt
- A flat scraper gives you super smooth frosting sides
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I've tweaked this recipe for years and can honestly say kefir turns an ordinary sheet cake into something remarkable. Its natural tanginess works perfectly against the sweet chocolate, while also making the cake incredibly tender and moist for days after baking.
Recipe FAQs
- → Could I prepare this cake in advance?
- Sure, keep it in the fridge for 4-5 days. If you want to freeze it, skip the frosting and freeze it for up to 3 months.
- → How does coffee improve chocolate cake?
- It boosts the chocolate’s flavor without making the cake taste like coffee at all.
- → Any tips for turning this into cupcakes?
- Definitely! Use cupcake liners and bake at 350°F for roughly 16 minutes.
- → What’s the deal with room temp ingredients?
- They mix better and ensure the cake texture comes out smooth and even.
- → Can I swap in regular cocoa powder?
- Of course, but Dutch cocoa gives a deeper color and a smoother, richer flavor.
Sheet Pan Chocolate Cake
Soft, coffee-flavored chocolate cake baked on a simple pan and finished with quick, silky frosting.
Ingredients
→ Cake Bottom Layer
→ Moist Ingredients
→ Fudgy Icing
Steps
Turn your oven to 350°F and grease your half sheet pan (18.5" x 13.5" x 1") thoroughly with softened butter.
Mix together the flour, sugars, cocoa, baking soda, baking powder, instant coffee, and salt in a large bowl.
In a separate bowl, combine sour cream, oil, eggs, buttermilk, vinegar, and vanilla, stirring until smooth.
Stir the wet mix into the dry ingredients briefly, then slowly add hot coffee. Mix just until everything is combined. Pour into your prepared pan.
Bake for 18-20 minutes. Check with a toothpick—it should come out clean when done. Watch closely to avoid overcooking.
Melt sour cream, butter, and sugar in a medium-sized pan over medium-high heat. Once it boils, turn off the heat and stir in the cocoa, vanilla, chocolate chips, and a pinch of salt until the mix is smooth.
Spread the warm frosting evenly over the top of the cake (even if it's still slightly warm). Allow everything to fully cool and set before slicing and enjoying.
Notes
- Wrap and keep in the fridge for 4-5 days.
- Without frosting, it freezes up to 3 months.
- Works well as cupcakes (bake 16 mins) or in a 9x13 pan (bake 35–40 mins).
Required Tools
- A half-sheet pan—dimensions 18.5" x 13.5" x 1".
- Big bowls for mixing.
- A whisk for blending ingredients.
- Medium pan for melting frosting ingredients.
Allergy Information
Check each ingredient for potential allergens and consult a healthcare professional if needed.
- Contains dairy (e.g., butter, sour cream, buttermilk).
- Includes eggs.
- Wheat-based flour is used.
Nutritional Facts (per serving)
These details are provided for informational purposes and aren't a substitute for medical advice.
- Calories: 309
- Fats: 10 g
- Carbohydrates: 53 g
- Proteins: 5 g