chocolate sauerkraut cake recipe

Written ByJenny Smyth Posted on
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The Best chocolate sauerkraut cake recipe

I’m so excited to share this recipe for chocolate sauerkraut cake with you. I’ve been making it for years, and it’s always a hit with my family and friends.

The cake has a rich, moist texture and a deep, velvety chocolate flavor that’s balanced perfectly by the tangy crunch of the sauerkraut. It’s a unique and delicious twist on traditional chocolate cake that’s perfect for special occasions or everyday snacking.

I love that it’s also surprisingly healthy, thanks to the sauerkraut’s probiotic benefits and the dark chocolate’s antioxidant properties. My kids can’t get enough of it, and I appreciate how easy it is to make – just mix together a few simple ingredients, pour into a greased pan, and bake until golden brown.

It’s truly a game-changer for anyone who loves chocolate as much as I do. One of the best things about this recipe is how versatile it is – you can serve it as a dessert, use it as a snack, or even make cupcakes for a party.

I’ve also found that it freezes beautifully, so you can make a big batch and store it in the freezer for later use. Whether you’re in the mood for something classic or adventurous, this chocolate sauerkraut cake is sure to satisfy your cravings.

And with its impressive nutritional profile and fun presentation, you can feel good about serving it to your loved ones too.

Chocolate Sauerkraut Cake

4.9 from 677 votes

A surprisingly moist and tender chocolate cake made with sauerkraut. The sauerkraut adds moisture and a subtle tang that complements the rich chocolate flavor.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 12Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Cake

1/2 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups water
1 cup sauerkraut, rinsed and drained, finely chopped

For the Frosting

1/2 cup unsalted butter, softened
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

👨‍🍳Directions

1Preheat the oven to 350 degrees F.
2Grease and flour a 9×13 inch baking pan.
3In a large bowl, cream together the 1/2 cup of softened butter and 1 1/2 cups of sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
4Beat in the 2 eggs one at a time, then stir in 1 teaspoon of vanilla extract.
5In a separate bowl, whisk together the 2 cups of flour, 1/2 cup of cocoa powder, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt.
6Gradually add the dry ingredients to the butter mixture alternately with the 1 1/4 cups of water, beginning and ending with the flour mixture.
7Mix on low speed just until combined after each addition.
8Fold in the 1 cup of finely chopped sauerkraut.
9Pour the batter into the prepared pan and spread evenly.
10Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
11Let the cake cool in the pan on a wire rack for 10 minutes, then turn it out onto the rack to cool completely.
12To make the frosting, in a medium bowl, beat 1/2 cup of softened butter with an electric mixer on medium speed until creamy.
13Beat in 2/3 cup of cocoa powder.
14Gradually add 3 cups of powdered sugar, alternating with 1/3 cup of milk, beating on low speed until smooth and spreadable.
15Stir in 1 teaspoon of vanilla extract.
16Once the cake is completely cool, spread the frosting evenly over the top.
17Slice and serve.

🔧Equipment

9×13 inch baking pan
Mixing bowls
Electric mixer
Measuring cups and spoons
Spatula
Wire rack

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 60mg🧂Sodium: 380mg🌾Total Carbs: 48g🥦Dietary Fiber: 3g🍬Sugars: 32g🥩Protein: 4g

📝Notes

For a richer flavor, use dark cocoa powder. Ensure the sauerkraut is well-drained and finely chopped to distribute evenly. The cake can be stored in an airtight container at room temperature for up to 3 days.

Watch Video Of How Chocolate Sauerkraut Cake Works

This chocolate sauerkraut cake is always a good idea for any occasion because it is moist, rich, and surprisingly healthy. It works well for family gatherings because everyone loves it and no one guesses the secret ingredient.

I have brought it to potlucks and birthday parties and it always gets compliments. To store the cake, keep it in an airtight container at room temperature for up to three days or in the fridge for up to a week.

You can reheat individual slices in the microwave for about 15 seconds to bring back that fresh from the oven feel. For serving, I like to dust it with powdered sugar or top it with a simple chocolate glaze.

A scoop of vanilla ice cream on the side makes it extra special. This cake is perfect for weeknight desserts or holiday tables and it never fails to impress.

❓ Frequently Asked Questions About Chocolate Sauerkraut Cake

Q: What is sauerkraut?

Sauerkraut is a type of fermented cabbage that’s been around for centuries. It has a tangy flavor and crunchy texture that pairs perfectly with the richness of dark chocolate.

Q: Can I use regular cabbage instead of sauerkraut?

No, you’ll want to use the fermented version of cabbage to get the best flavor and texture in this recipe.

Q: Is this recipe suitable for vegans?

Yes, this recipe is vegan-friendly – just be sure to choose a dairy-free chocolate option.

Q: Can I make cupcakes instead of one large cake?

Absolutely – simply divide the batter evenly among cupcake liners and bake until golden brown.

Q: How long does this cake stay fresh?

This cake will keep for up to 5 days at room temperature or 2 weeks in the fridge.

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