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You'll end up with a super soft, slightly tangy chocolate treat that just melts away. This easy crowd-pleaser turns everyday pantry basics into a rich, chocolatey goodness. The kefir kicks up the flavor and makes the cake extra tender, and you only need one pan—so it's great for any get-together, big or small.
I've tried loads of cakes, but the one with kefir is hands down my family's go-to. That tart bite from the kefir cuts the sweetness in just the right way, so you get deep chocolate flavor folks always want more of.
Must-Have Ingredients & Handy Picks
- Vegetable oil: Gives the crumb its soft, lasting moisture
- Freshly brewed hot coffee: Makes the chocolate flavor pop even more
- Dutch-process cocoa powder: Grab a good quality kind for bold taste
- Plain kefir: For the creamiest crumb and a lively tang, full-fat is best
- Dark brown sugar: Choose soft, clump-free sugar for easy mixing
Step-by-Step Directions
- Ready the oven and pan:
- Pop the rack in the center, grease a half sheet (18.5x13.5 inches), line it with parchment, then swipe a little more grease on that paper
- Sift those dry things:
- Combine flour and cocoa powder first so the lumps vanish, then toss with everything else that's dry
- Mix up your wet stuff:
- Beat eggs (room temp makes a difference) and oil until they’re totally blended, then stir in the kefir
- Join wet and dry:
- Add the wet bits to the dry gently, just until it all comes together—don’t overdo it
- Pour in the coffee:
- Slowly drizzle the hot coffee while you keep stirring, mixing until it’s smooth
- Get it ready to bake:
- Scrape batter into the pan, shake it a little so air bubbles escape, then smooth it out on top
- Pop in the oven:
- Bake at 350°F for 18 to 20 minutes, right in the middle of the oven
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Kefir was always in my childhood cakes because my mom swore by it for tenderness. Turns out, she was spot on—the natural cultures do something magical for the texture.
Keeping & Enjoying
The cake holds onto its softness thanks to kefir, so just cover it up and it'll be good at room temp for 3 days or stash in the fridge for a week. If you chilled it, give it a bit to warm up before sharing.
Texture Wisdom
If you want a soft, pillowy center, don't mix the batter too much or you'll end up with a rubbery bite. Just stir enough to bring everything together—your cake crumb will thank you.
Plan Ahead Tips
This one actually gets yummier as it sits for a day or two. You can make it up to 2 days early, wrap tight, and let it hang out on the counter. If it's not frosted yet, it'll last 3 months in the freezer—no problem.
Stay on Top of Temps
Room temp stuff mixes up way better and bakes nice and even. Let the cold things (like eggs and kefir) sit out for about an hour before you get started.
Pro Tips From the Kitchen
- Stick a toothpick in the middle, but check the edges too—they cook fast
- If you want smooth, flawless frosting, make sure the cake's totally cool first
- Use a bench scraper to get sharp, clean frosting sides
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I’ve made a lot of cakes, and adding kefir always takes things up a notch. Its zippy flavor balances all the sweetness, while its natural acid keeps the crumb so soft and moist, even days later.
Recipe FAQs
- → Can I prepare this cake in advance?
- Of course! Keep it in the fridge for 4-5 days, or freeze an unfrosted batch up to 3 months.
- → Why mix coffee into the cake?
- It really boosts the chocolatey flavor without adding a coffee taste.
- → How about turning this into cupcakes?
- No problem! Just bake in cupcake liners for 16 minutes at 350°F.
- → What’s the reason for room-temp ingredients?
- They mix better and make the cake’s texture smoother and more even.
- → Can I swap Dutch cocoa for regular?
- Sure can! But Dutch cocoa gives deeper color and taste.