This Easy Kefir Cake with Creamy Condensed Milk & Sour Cream Frosting is a delightful no-fuss dessert that combines a tender, subtly tangy cake base with a luxuriously rich cream filling. Using simple, everyday ingredients like kefir, eggs, sugar, and flour, you can whip up a cake that rivals bakery versions in both taste and texture. The unique activation of baking soda in kefir gives the cake an unbeatable lightness, while the layered sour cream and boiled condensed milk frosting lends a meltingly smooth, sweet finish. Perfect for tea time, celebrations, or any occasion that calls for a homemade treat, this recipe will become your go-to for quick, satisfying baking.
Cooking Time
• Preparation: 15 minutes
• Baking time: 30–40 minutes
• Cooling time: 30 minutes
• Assembly and soaking: 1–2 hours
• Total time: Approximately 2 hours 30 minutes
Ingredients
• 1 cup (240 ml) kefir (2.5% fat)
• 1 tsp baking soda
• Optional: 1 tsp fresh lemon juice (for extra activation)
• 3 large eggs
• ¾ cup (150 g) granulated sugar
• 1 tsp vanilla sugar (or 1 tsp vanilla extract)
• Pinch of salt
• 5 Tbsp (75 ml) vegetable oil
• 1 cup (130 g) all-purpose flour
• Filling & Frosting:
– 1 can (380 g) boiled sweetened condensed milk
– 400 g sour cream (20% fat preferred)
Step-by-Step Cooking Directions
Activate the Soda
In a mixing bowl, combine 1 cup kefir and 1 tsp baking soda. If using, add 1 tsp lemon juice. Stir gently and set aside for 5–10 minutes until the mixture bubbles and foams, ensuring the soda is fully activated.
Combine Wet Ingredients
Crack 3 eggs into the kefir mixture. Add Âľ cup sugar, 1 tsp vanilla sugar (or extract), a pinch of salt, and 5 Tbsp vegetable oil. Whisk until the sugar dissolves and the mixture is smooth and homogenous.
Add Flour
Sift 1 cup of flour over the wet ingredients. Fold gently with a spatula until no streaks of flour remain, taking care not to overmix and deflate the batter.
Bake the Cake Base
Preheat your oven to 180 °C (356 °F). Grease and line a 20 cm (8-inch) round cake pan. Pour the batter into the pan and smooth the top. Bake for 30–40 minutes, checking doneness after 30 minutes by inserting a wooden skewer—it should come out clean. Cover the top with foil in the last 10–15 minutes if it browns too quickly. Remove the cake and let it cool in the pan for 10 minutes, then transfer to a rack to cool completely.
Prepare the Cream Filling
In a bowl, whisk together one can (380 g) boiled condensed milk and 400 g full-fat sour cream until smooth and creamy. Dividing the cream into three equal portions ensures even layering. Reserve one portion to top the assembled cake.
Assemble and Soak
Slice the cooled cake horizontally (or remove and reserve the top crust for decoration). Place the bottom layer on a cake ring or serving plate. Spread one portion of cream over it, then add the middle cake layer and the second portion of cream. Replace the crust layer and coat the top and sides with the remaining cream.
Crumb Decoration
Gather the trimmed cake edges, grind them into fine crumbs (using your hands or a food processor), and press them onto the sides and top of the frosted cake. For additional flair, sprinkle chopped nuts, toasted coconut, or grated chocolate over the top.
Chill and Serve
Cover the cake with a cake ring or plastic wrap and refrigerate for 1–2 hours to allow the layers to meld and the cream to set. Remove the ring, slice, and serve chilled or at room temperature.
Nutritional Information (per slice, serves 12)
• Calories: 320 kcal
• Protein: 5 g
• Carbohydrates: 45 g
• Dietary Fiber: 0.5 g
• Sugars: 35 g
• Total Fat: 15 g
• Saturated Fat: 9 g
• Sodium: 120 mg
The Origins and Popularity of the Recipe
Kefir-based cakes trace their roots to Eastern Europe and the Caucasus, where fermented dairy drinks like kefir and yogurt have been staples for centuries. Home bakers discovered that the acidity in kefir activates baking soda to create exceptionally tender crumb without needing yeast. The layered sour cream and condensed milk frosting draws inspiration from classic Russian “smetannik” cakes—moist layers with creamy, tangy frostings. Today, these cakes are beloved on social media for their simplicity, budget-friendly ingredients, and foolproof results, making them fixtures at family gatherings, holiday spreads, and casual tea times.
Reasons Why You’ll Love the Recipe
• Ultra-Moist Texture: Kefir and soda yield a light, fluffy cake that stays fresh for days.
• Easy to Make: No special equipment or advanced techniques required.
• Versatile Flavor: Tangy, lightly sweet base pairs beautifully with creamy frosting.
• Make-Ahead Friendly: Bake and assemble in advance, then chill.
• Kid-Approved: Soft crumb and sweet cream are crowd-pleasers for all ages.
Health Benefits
Kefir provides probiotics that support gut health, while eggs contribute high-quality protein and essential nutrients. Sour cream adds calcium and B-vitamins, and using full-fat dairy can increase satiety. Though indulgent, portion control ensures you enjoy a treat without overindulging. By reducing sugar slightly or substituting part with honey, you can tailor the sweetness to your dietary goals.
Serving Suggestions
• With Fresh Fruit: Top each slice with berries or sliced peaches for color and bright flavor.
• Tea or Coffee: Pair with a strong black tea or espresso to balance the sweetness.
• Ice Cream Sundae Twist: Serve cake wedges with a scoop of vanilla ice cream and drizzle of caramel.
• Holiday Centerpiece: Decorate with colorful sprinkles or festive edible flowers for special occasions.
Common Mistakes to Avoid
• Under-Activating Soda: Don’t skip the 5–10 minute rest after adding soda to kefir; bubbling ensures lift.
• Overmixing Batter: Stir just until combined—overmixing will deflate air pockets.
• Skipping Cake Cooling: Assembling a warm cake can cause the cream to slide off. Cool completely before layering.
• Uneven Layers: Use a serrated knife or cake leveler to slice even layers for a professional look.
• Insufficient Chilling: Allow at least 1 hour in the fridge to let the cake absorb moisture and flavor.
Pairing Recommendations
• Wines: A sparkling Moscato or Riesling complements the creamy sweetness.
• Beers: A light wheat beer or fruit-infused ale balances the richness.
• Non-Alcoholic: Sparkling water with lemon or a mint-green tea cleanse the palate.
Cooking Tips
• Pan Prep: Line the cake pan with parchment for easy removal and clean edges.
• Customization: Fold fresh ground coffee or cocoa powder into ¼ of the batter for a marbled effect.
• Flavor Boosts: Stir lemon zest into the frosting or add a splash of liqueur (e.g., Amaretto) to the cream.
• Storage: Keep leftovers refrigerated for up to 3 days; the cake may become moister over time.
Similar Recipes to Try
• Russian Medovik (Honey Cake)
• Ukrainian Smetannik (Sour Cream Cake)
• No-Bake Kefir Cheesecake
• Lemon Yogurt Cake with Glaze
• Layered Tiramisu in an Angel Food Cake
Variations to Try
• Chocolate-Hazelnut Twist: Spread Nutella between layers before frosting.
• Fruit Filling: Add a thin layer of raspberry jam or fresh sliced strawberries between layers.
• Spice Infusion: Stir ½ tsp ground cinnamon and nutmeg into the cake batter.
• Citrus Zing: Replace vanilla sugar with orange or lemon sugar for a bright aroma.
• Vegan Adaptation: Use plant-based kefir and yogurt, aquafaba “eggs,” and vegan condensed milk.
Ingredient Spotlight
Kefir: A fermented milk drink rich in probiotics, B-vitamins, and calcium. Its natural acidity reacts with baking soda to produce tender, well-risen cakes without the need for yeast.
Conclusion
This Easy Kefir Cake with Creamy Condensed Milk & Sour Cream Frosting marries simplicity and indulgence in every bite. From the light, tangy crumb to the silky layers of sweet and tangy cream, this cake is both comforting and elegant. Ideal for bakers of all levels, it proves that everyday ingredients can create extraordinary desserts. Bake, layer, chill—and delight your family and friends with this timeless, crowd-pleasing treat.
FAQ
Can I use yogurt instead of kefir?
Yes—plain yogurt works, though the cake may be slightly denser. Add 1 tsp baking powder if needed.
What if I don’t have boiled condensed milk?
Boil unopened sweetened condensed milk in a water bath for 2 hours, ensuring the can stays submerged.
Is it necessary to use full-fat sour cream?
Full-fat yields the creamiest texture, but lower-fat versions also work.
How do I prevent the top from burning?
Cover loosely with foil after 30 minutes of baking.
Can I make mini cakes or cupcakes?
Yes—divide batter into muffin tins and reduce bake time to 18–20 minutes. Frost and refrigerate as directed.
How long does the cake keep?
Store refrigerated for up to 3 days. The flavors deepen over time.
Can I freeze the cake?
Yes—wrap tightly and freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
What’s the best way to slice neat layers?
Use a long serrated knife or cake leveler, cutting in a sawing motion.
Can I add fruits directly into the cake layers?
Light fruits like diced peaches or berries work, but pat them dry to avoid excess moisture.
How do I fix a collapsed cake?
Ensure proper soda activation and avoid opening the oven during the first 30 minutes of baking. Adjust baking powder if needed.