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How to Make a Chocolate Sauerkraut Cake

By Edited May 6, 2015 3 3

Talk about unusual recipes with weird combinations, chocolate sauerkraut cake sounds disgusting. However, this cake was delicious enough to win a prize at a Kentucky County Fair. The combination of sweet, sour and salt compliments each other quite well together. This recipe is for a sheet cake that is topped with a yummy sour cream, chocolate frosting.

Piece of Cake!

Chocolate Sauerkraut Cake Ingredients:

  • 1/2 cup of butter, softened
  • 3 eggs
  • 1 1/4 cups of sugar
  • 1 teaspoon of vanilla extract
  • 2 cups of sifted all-purpose flour, sift before measuring
  • 1 teaspoon of baking powder
  • 1 teaspoon of baking soda
  • 1/4 teaspoon of salt
  • 1/2 cup of cocoa
  • 1 cup of water
  • 1 cup of sauerkraut, drained, rinsed and finely chopped


  1. Turn on the oven to preheat at 350 degrees Fahrenheit.
  2. Cream the butter and sugar together in a large mixing bowl. Blend with an electric mixer until light and fluffy.
  3. Add in the eggs, one at a time. Beat well after each addition.
  4. Sift all of the dry ingredients together.
  5. Add in the dry ingredients, alternately with the water. Begin and end with the flour, and be sure to mix the batter after each addition.
  6. Fold in the chopped sauerkraut. Of course, home canned sauerkraut taste best, but canned will do.
  7. Pour the cake batter into a greased and floured 9X13-inch cake pan.
  8. Bake at 350 degrees Fahrenheit for about 35 to 40 minutes, or until cake test done.*
  9. Remove from oven and set aside to cool. Prepare the frosting while the cake cools.

Sour Cream Frosting Ingredients:

  • 6-ounces of semi-sweet chocolate chips
  • 1/4 cup of butter
  • 1/2 cup of sour cream
  • 1 teaspoon of vanilla extract
  • 1/4 teaspoon of salt
  • 2 1/2 to 2 3/4 cups of sifted powdered sugar, sift before measuring


  • Melt the chocolate chips and butter together, in a saucepan, over low heat.
  • Once completely melted, remove from heat.
  • Add in the sour cream, vanilla extract and salt. Blend well.
  • Gradually beat in the powdered sugar at a medium speed.
  • Beat and add powdered sugar until the frosting is the perfect consistency.
  • Spread the frosting evenly over the cooled chocolate sauerkraut cake. Cut in square or rectangle slices and serve.


The temperature for this recipe is based on a calibrated oven. It might be necessary to adjust the temperature for each individual oven.

Follow the recipe and add the ingredients in order. Not doing so can turn the cake and/or frosting into a disaster.

* Cake will test done when a toothpick or piece of uncooked spaghetti is placed in the center and comes out clean.



Dec 24, 2009 11:33am
Yummi... This looks very good, I can't wait to try it. :))
Dec 3, 2011 1:47am
You've got to be kidding? Who got this idea first? I can't really see it taking off honestly.
Feb 9, 2012 8:25pm
Well, this is a combination I never imagined! But if we can make ice cream from sea salt, why should this not work?
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