Sauerkraut Cake

What would you say if I told you that you can make a delectably decadent dessert with sauerkraut? Perhaps this won’t surprise you if you’ve tried other unusual desserts that rely on shocking ingredients. However, I’m going to guess that trying this chocolate sauerkraut cake is going to require a bit of convincing. So, hear me out.

Believe it or not, sauerkraut isn’t just for bratwurst recipes. A humble can of this fermented cabbage actually creates one of the best chocolate cakes you’ll ever eat. It’s similar to the concept of using shredded carrots in carrot cake, and adding sauerkraut in chocolate cake lends moisture and a subtle texture.

If you’re worried about being able to taste the sauerkraut in the chocolate cake directly, don’t fret. The final texture is similar to shredded coconut in hummingbird cupcakes, and the acidity lends a lovely tang that’s not unlike the flavor of our favorite red velvet recipes. Even the most ardent sauerkraut haters won’t be able to detect the secret ingredient and may even beg for a second slice.

Sauerkraut Cake Ingredients

• Butter
• Sugar
• Eggs
• Vanilla extract
• All-purpose flour
• Cocoa powder
• Baking powder
• Baking soda
• Salt
• Water
• Sauerkraut
• Unsweetened chocolate
• Confectioners’ sugar
• Whole milk

Directions

Step 1: Mix the wet ingredients

Preheat the oven to 350°F. In a bowl, cream together the butter and sugar. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

Step 2: Add the dry ingredients

In a separate bowl, combine the flour, cocoa, baking powder, baking soda and salt. Add the dry ingredients to the creamed mixture alternately with the water. Finally, stir in the sauerkraut. Pour the batter into two greased and floured 8-inch round baking pans.

Editor’s Tip: Thoroughly drain the sauerkraut to remove any excess moisture before adding it to the cake batter. Accidentally adding extra liquid is a common cake mistake that will impact the final texture and structure of the cake, causing it to be dense and wet.

Step 3: Bake the cakes

Bake the cakes for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 10 minutes before removing to wire racks to cool completely.

Step 4: Prepare the frosting

Meanwhile, make the frosting. In a bowl, beat together the butter, melted chocolate and vanilla. Add the confectioners’ sugar and beat well. Then, add the milk. Continue to beat the frosting until it’s smooth and fluffy.

Step 5: Layer and decorate the cake

To assemble, spread the frosting between the two cake layers, then over the top and side of the cake.

Editor’s Tip: To decorate the cake, you can use an offset spatula to swirl the frosting over the cake or a piping bag to pipe rosettes.

How to Store Sauerkraut Cake

Store the chocolate sauerkraut cake underneath a cake dome to keep it fresh. Since this chocolate cake with sauerkraut has dairy in the frosting, it should be stored in the refrigerator for 7 to 10 days.

For longer storage, you can freeze the cake for up to three months. Freeze the cake uncovered until the frosting is firm, and then wrap the cake tightly in a layer of storage wrap followed by heavy-duty aluminum foil. Thaw completely in the refrigerator before serving.

Sauerkraut Cake Tips

Who invented sauerkraut cake?

A few theories exist about the origins of adding sauerkraut to chocolate cake. One belief is that Geraldine Timms, a lunchroom supervisor, invented the recipe in the 1960s in response to a USDA Surplus Committee’s request for creative ways to use up excess cans of sauerkraut. Others suggest that it’s a thrifty World War II recipe that originated due to rationing, prompting families to find inventive ways to utilize what they had during wartime shortages.

What other frosting flavors go with sauerkraut cake?

While we love the indulgent taste of chocolate icing with sauerkraut cake, you can substitute another recipe or flavor you enjoy. Our classic cream cheese frosting would offer a complementary tang, while a salted caramel or peanut butter frosting would add a secondary layer of flavor and complexity.

What else can you add to a chocolate cake to make it moist?

Sauerkraut is far from the craziest ingredient you can put in chocolate cake. Other recipes add oddities such as mayonnaise, beets or even baby food to contribute moisture, flavor and/or texture to cake.