Kefir Chocolate Raspberry Layer Cake

August 3, 2012 | 4 Comments

Kefir Chocolate Raspberry Layer Cake on Plate

There are two kinds of people in this world, cake people and pie people. I married into a pie family, but have always been a cake person. If given a choice between pie and cake, my girls would choose cake, as well. Don’t get me wrong, my girls and I would never turn pie away, but if given a choice…

Kefir Chocolate Cake Batter

I have been making my own milk kefir since a friend was kind enough to share her grains with me over 8 months ago. Taking care of kefir is a big responsibility. It is a lot like taking care of a pet.  Kefir grains need to be nourished every day, or every other day.  I nourish, or feed my kefir with organic 2% milk, and my kefir is really happy, and tastes delicious. Since I started making kefir, I have baked bread with it,  and made countless smoothies. I also drink a cup of it plain most mornings before a meal.

Kefir Chocolate Cake Texture

The other day I was reading again, about how you can use milk kefir, as a replacement for sour milk or buttermilk in most recipes, and decided to try it out. This recipe is inspired by the chocolate buttermilk cake recipe in The Fanny Farmer Cookbook.

Kefir Chocolate Raspberry Layer Cake
5.0 from 1 reviews
Recipe type: Dessert
Author: Jillian
Serves: 4-6
  • 1 1/3 cup unbleached all purpose flour
  • 1/3 cup whole wheat flour
  • 3/4 cup sugar(I used organic raw cane sugar)(it is going to taste the same no matter what sugar you use)
  • 3/4 cup unsweetened cocoa
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 1 cup kefir(I make my own with kefir grains and 2% organic cow’s milk)
  • 1/2 cup vegetable oil
  • 1 Tbsp vanilla extract
  1. Preheat oven to 350 degrees
  2. Butter and flour two 8-inch round cake pans or 9×13-inch pan(I used a 9×13 inch pyrex pan)
  3. Mix the flour, cocoa, baking soda, and salt in a medium bowl
  4. Mix kefir, vegetable oil, and vanilla
  5. Add wet ingredients to dry ingredients and beat mixture until smooth
  6. Spread in the pan(s)
  7. Bake 20-25 minutes for the small pans and 30-35 minutes for the large, or until toothpick comes out clean when tested
  8. Cool for 5 minutes in the pans, before carefully turning out onto a cooling rack
  9. Turn cake right side up(very carefully)
  10. Cut cake in half
  11. Spread layer of raspberry jam over 1/2 of cake
  12. Place other half of cake top up on top of raspberry jam layer
  13. Cut into 4-6 pieces
  14. Dust pieces of layer cake with powdered sugar
  15. Garnish with fresh raspberries, when in season
  16. Enjoy with a lovely cup of raspberry tea


4 Responses so far.

  1. Vanessa says:

    I used olive oil, brown sugar and half the Salt in this recipe… It turned out excellent!

    • Jillian says:

      Hi Vanessa, Thank you for reading my bog and taking time to post. I am happy that you made some adjustments to fit your life, and that the cake turned out excellent. Please keep reading and posting when you make something, I would love to hear from you.

  2. Laurie says:

    No eggs? What’s the texture like? “Cut into 4-6 pieces”? Oh my gosh if I only had the nerve to cut such huge pieces out of a 9×13 inch pan! I’m tempted to try this cake but afraid of a cake with no eggs… does it taste “normal”? Thank you! :)

    • Jillian says:

      Laurie, I hope you make this cake. Everything I have made from Fanny Farmer has been terrific. This cake is chocolaty and moist and delicious. I brought it to our local fermentation festival, and passed pieces of it out and everyone enjoyed it. Let me know if you make it & how you like it. Thanks for reading and commenting! Jillian

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