Q: Can I substitute kefir for sour cream in baking?

Yes, you can. Basically, kefir can often replace sour cream in baking recipes. However, sour cream is thicker. Therefore, you may need to adjust liquids. Nonetheless, the tanginess and moisture kefir provides can replicate sour cream’s effect.

Q: How to turn kefir into yogurt?

Kefir and yogurt differ in microbial composition and fermentation techniques. Generally, yogurt uses specific bacterial cultures and requires heating milk to a certain temperature. Conversely, kefir ferments at room temperature with kefir grains. To emulate yogurt, strain kefir through a cheesecloth until thicker. However, the flavor and microbial profile differ from true yogurt.

Q: Does kefir lose probiotics when cooked?

Heat kills most live probiotics. Consequently, baking with kefir does not preserve probiotic benefits. Nonetheless, the flavor, acidity, and moisture remain, contributing to the cake’s texture and taste.

Q: What should you not mix with kefir?

Some people advise against mixing kefir with very hot liquids, as heat kills the beneficial bacteria. Additionally, avoid adding it to very acidic mixtures that may curdle the kefir. Basically, keep it simple when baking. Use kefir in the batter at room temperature for best results

Can I Use Kefir Instead of Yogurt in Cake? 3 Great Reasons

Description

This tender and moist vanilla cake proves that kefir is a fantastic substitute for yogurt in baking. With a soft crumb, subtle tang, and rich vanilla flavor, it’s a crowd-pleaser you can whip up using simple ingredients already in your kitchen.

Ingredients

Scale

1 cup plain, full-fat kefir
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs (room temperature)
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Instructions

Preheat oven to 350°F (177°C). Grease or line a 9-inch round cake pan.
Cream butter and sugar until fluffy (about 2–3 minutes).
Beat in eggs one at a time, then mix in vanilla.
In a bowl, whisk flour, baking powder, baking soda, and salt.
Add dry ingredients and kefir alternately in three parts, starting and ending with flour.
Adjust batter with a touch of flour or kefir if needed for smooth, pourable texture.
Pour into pan, smooth top, and tap to release bubbles.
Bake 30–35 minutes or until a toothpick comes out clean.
Cool 10 mins in pan, then transfer to rack. Slice and serve.

Notes

Kefir adds moisture and a light tang to the cake—making it a healthier, probiotic-rich substitute for yogurt. Perfect for everyday baking or special occasions.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 100g
Calories: 260 kcal
Sugar: 20g
Sodium: 150mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3.5g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 5g
Cholesterol: 60mg

Keywords: kefir cake, yogurt substitute, vanilla kefir dessert, healthy baking, probiotic cake recipe