1 c Vanilla Latta Kefir
2 c all-purpose flour
½ c Dutch-processed cocoa
1½ t baking powder
½ t baking soda
½ t kosher salt
6 T unsalted butter, room temperature
1 c packed dark brown sugar
1 large egg

½ c Vanilla 0% Latta Kefir
¾ c confectioners’ sugar
½ c reduced-fat cream cheese, room temperature


Whisk together flour, cocoa, baking powder, baking soda and salt. Using a stand mixer beat butter and brown sugar together until creamy, 2 minutes. Add egg and then alternately add flour mixture and Kefir starting and ending with flour mixture.

Scoop ¼ cup mounds of batter onto two parchment paper-lined baking sheets and bake on the upper-middle and lower-middle racks at 350°F until puffed and springy to the touch, about 15 minutes, rotating the pans midway through baking. Set aside to cool 10 minutes then transfer to a wire rack to cool completely.

Add Kefir to bowl of a stand mixer and sift confectioners’ sugar over it. Beat to combine, then add cream cheese and beat until smooth. Spread 1 T of filling onto flat part of half the cakes. Top each with another cake and serve.

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