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Buttermilk cake Czech kefírová buchta recipe.

Kefir Sheet Cake – Czech Kefírová buchta

Let me introduce here a famous Czech sheet cake, baked with kefir. The surface is covered with chocolate glaze and decorated with shredded coconut. Czechs call this cake "kefírová buchta". It is one of the first cakes Czech girls learn to bake.
Course Pastry
Cuisine Czech
Keyword sweet pastry
Prep Time 10 minutes
Cook Time 20 minutes
Cooling 30 minutes
Total Time 1 hour
Servings 16 pieces
Calories 307kcal


Buttermilk batter:

  • 3 cups all-purpose flour (390 g)
  • 1 and ½ cups coarse sugar (300 g)
  • 2 cups kefir (480 ml) optionally buttermilk
  • 1 egg
  • 2 Tablespoons dutch cocoa powder
  • 1 teaspoon baking soda
  • ½ cup oil (120 ml) sunflower oil or Canola

Chocolate glaze:

  • 1 cup chocolate chips (170 g) dark or semi-sweet
  • ¼ cup heavy cream (60 ml) fat content at least 30 %


  • 3 Tablespoons schredded coconut unsweetened; to sprinkle the cake
  • 1 Tablespoon oil to grease a baking sheet
  • 1 Tablespoon flour od breadcrumbs to dust the baking sheet


  • Make ahead: First, prepare a baking sheet. Grease it with a tablespoon of oil and dust it with some breadcrumbs or flour—Preheat the oven to 340 °F (170 °C).
  • Put the kefir and oil in a bowl. Add an egg, sugar, dutch cocoa, and the flour you previously mixed with baking soda.
  • Using a hand mixer, mix everything until you have a smooth, semi-liquid batter.
  • Pour the batter onto the prepared baking sheet, smoothing the surface with a spatula.
  • The exact baking time depends on the baking sheet you use; if it is smaller and the batter layer is higher, it may need to bake a little longer. Place in the preheated oven and bake for 20 minutes. At the end of the baking time, poke a wooden skewer into the dough. If it comes out dry, the cake is finished. Otherwise, bake for another 3-5 minutes and repeat the skewer test.
  • Let the kefir cake cool completely.
  • Prepare chocolate glaze: In a water bath, melt the chocolate chips (suspend a smaller pot over a larger one with hot water – put the chocolate chips into the smaller one). Add the heavy cream and stir until everything is combined into a smooth chocolate glaze.
  • Pour the chocolate icing over the cooled cake and spread it evenly over the entire surface.
  • Let sit for a while, and then sprinkle the top with shredded coconut.


  1. SERVING: Cut the kefir cake into slices about 3x3 inches (in Czech "řezy") and serve on a dessert plate.
  2. I baked this cake on a 16x12 inches (40x30 cm) baking sheet.
  3. Use baking soda in the batter, not baking powder. Baking soda is without the aftertaste that baking powder sometimes leaves. However, you need to put the cake in the oven right away to make it nice and fluffy.


Calories: 307kcal | Carbohydrates: 43g | Protein: 4g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 20mg | Sodium: 93mg | Potassium: 47mg | Fiber: 1g | Sugar: 25g | Vitamin A: 131IU | Vitamin C: 0.04mg | Calcium: 46mg | Iron: 1mg