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Sauerkraut Chocolate Cake

For an adventurous cake, try this recipe. People might need a little coaxing to try it but once they do, they will love it.—The Fremont Company
  • Total Time
    Prep: 20 min. Bake: 35 min. + cooling
  • Makes
    16 servings


  • 1/2 cup butter, softened
  • 1-1/2 cups sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup water
  • 3/4 cup sauerkraut, drained, squeezed dry and chopped
  • 1-1/3 cups butter, softened
  • 4 ounces unsweetened chocolate, melted
  • 1-1/2 teaspoons vanilla extract
  • 4 cups confectioners' sugar
  • 1/4 cup whole milk


  • Preheat oven to 350°. In a bowl, cream the butter and sugar. Add 1 egg at a time, beating well after each. Add vanilla. Combine flour, cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with water. Stir in sauerkraut. Pour into 2 greased and floured 8-in. round baking pans.
  • Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely.
  • For frosting, beat butter, chocolate and vanilla in a bowl; add sugar and beat well. Add milk; beat until smooth and fluffy. Spread between layers and over top and sides of cake.
Nutrition Facts
1 piece: 505 calories, 26g fat (16g saturated fat), 91mg cholesterol, 412mg sodium, 65g carbohydrate (49g sugars, 2g fiber), 5g protein.

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Average Rating:
  • Tracey-Anne
    Jul 17, 2020

    I am just looking at recipe and wonder what is the point of the sauerkraut?

  • shawnba
    Mar 24, 2019

    This cake had good chocolate flavor, and was nice and moist. My issue was that the texture of the sauerkraut was very noticeable in the cake, which we did not like. I would recommend pulsing the sauerkraut in a food processor rather than chopping with a knife or food chopper. VFE

  • delowenstein
    Oct 5, 2018

    I followed the cake recipe as directed. For the frosting, I'd scaled back on the butter used; kept chocolate as is! I'd used LESS confectioner's sugar and added just enough milk to make a smooth frosting. I'd also halved the vanilla extract. Plus I baked cake in an 8" square pan and three 5x3" loaf pans instead of making a layer cake! Thank you for sharing this recipe!

  • BeckyJCarver
    Oct 5, 2018

    This cake is very moist due to the sauerkraut. Make sure you chop it very fine

  • JennatheBaker
    Nov 3, 2014

    I used a ganache-like frosting instead of the one in the recipe. The cake tasted good, but had kind of a rubbery texture. This could be due to the fact that I accidentally melted the butter instead of just softening it. I will try this again.

  • Cheryla61
    Jun 15, 2014


    Oct 19, 2012

    I made this years ago for my family and fooled them all. Everyone just loved it and were floored when I told them what was in it. You CAN NOT taste or see sauerkraut in it at all. Delicious!

  • bella3028
    Apr 29, 2012

    No comment left

  • keiko123
    Nov 29, 2009

    This recipe was very good. I made a few changes, as I am trying to watch my weight. Instead of 1/2 cup of butter I used 1/4 and added 1/4 cup of prune puree. Instead of 1 1/2 cups of sugar, I used 3/4 cup sugar and 3/4 cup of spenda. Instead of water I used 1 cup of coffee. For the icing I added only 1/4 cup of butter 8 oz of low fat cream cheese, plus skim milk to make the icing creamy. It was absolutely fantastic! My friends and family loved it!