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German cocoa-glazed kefir sheet cake

Prep Time 20 minutes
Cook Time 20 minutes
Cooling time 2 hours
Total Time 2 hours 40 minutes
Servings 10 servings
Print the recipe

Ingredients

For the cake

  • 350 g all-purpose flour
  • 200 g caster sugar
  • 1 egg
  • 125 ml canola oil
  • 500 g plain milk kefir One 500 g bottle.
  • 4 tbsp unsweetened cocoa powder Use baking cocoa.
  • 1 tsp baking soda Use food-grade baking soda; measure with level teaspoons.

For the cocoa glaze

  • 50 g unsalted butter
  • 70 g icing sugar
  • 1 tbsp unsweetened cocoa powder

You will need

  • Oven with top and bottom heat
  • Rimmed baking tray, about 30 × 40 cm
  • Baking paper
  • Mixing bowl
  • Electric hand mixer
  • Spatula
  • Wooden skewer
  • Microwave-safe bowl
  • Microwave
  • Pastry brush

Instructions

Bake the cake

  • Preheat the oven to 200°C (400°F) with top and bottom heat.
  • Line the rimmed baking tray with baking paper.
  • Use the hand mixer to mix the flour, 200 g sugar, egg, oil, kefir, 4 tbsp cocoa and baking soda into a smooth batter.
  • Spread the batter evenly in the lined tray with a spatula.
  • Bake immediately for about 20 minutes, checking the centre with a wooden skewer. If the skewer comes out with wet batter, bake a little longer and check again.
  • Let the cake cool completely before glazing, allowing about 2 hours.

Add the cocoa glaze

  • Melt the butter in the microwave using a microwave-safe bowl.
  • Stir the 70 g icing sugar and 1 tbsp cocoa into the melted butter until evenly mixed.
  • Brush the cocoa glaze evenly over the completely cooled cake.
  • Cut into 10 portions to serve.

Storage and safety

Let the cake cool completely, then seal it in an airtight container and keep it in the fridge for up to 1 week. If you add a layer of jam, eat it sooner. Bring only the pieces you plan to eat back to room temperature.