Name: Grandma Jo’s Chocolate Sauerkraut Cake Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: ¼ cup (½ stick / 57 g) unsalted butter, room temperature; 1½ cups (300 g) granulated sugar; 3 large eggs, room temperature; 1 teaspoon vanilla extract; 2 cups (250 g) all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; ¼ teaspoon kosher salt; ½ cup (59 g) Dutch-processed cocoa powder; 1 cup (250 g) water; 18 ounces sauerkraut, drained and chopped (about 1½ cups); 3 cups (375 g) confectioners’ sugar; 6 tablespoons (44 g) Dutch-processed cocoa powder; 6 tablespoons salted butter, room temperature; 3-5 tablespoons heavy whipping cream; 1 teaspoon vanilla extract

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If you’re looking for a cake recipe that will surprise and delight your taste buds, look no further than Grandma Jo’s Chocolate Sauerkraut Cake Recipe. This deliciously moist chocolate cake incorporates sauerkraut, which adds an unexpected tangy depth and keeps every bite wonderfully tender. The rich chocolate flavor perfectly balances the subtle sourness of the sauerkraut, creating a charmingly unique dessert that has made its way through generations. It’s comfort food with a twist, guaranteed to become a cherished favorite at your table.

Ingredients You’ll Need

A clear glass bowl holds two layers: the bottom layer is smooth, thick, and dark brown, resembling chocolate batter with a shiny texture and swirled edges, while the top layer is a loosely piled mound of pale, finely shredded coconut with a soft, fluffy texture, centrally placed over the chocolate base. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Grandma Jo’s Chocolate Sauerkraut Cake might sound complex, but it actually calls for simple, familiar ingredients that together work magic. Each one plays a crucial role in delivering the perfect texture, flavor, and chocolatey richness that make this cake so irresistible.

Unsalted butter (¼ cup / 57 g, room temperature): This gives the cake a rich, creamy base and helps create a tender crumb.
Granulated sugar (1½ cups / 300 g): Sweetens the cake and helps with moisture retention.
Large eggs (3, room temperature): They bind everything together and add structure to the cake.
Vanilla extract (1 teaspoon): Perfectly enhances the chocolate flavor without overpowering.
All-purpose flour (2 cups / 250 g): The foundation that supports the entire cake’s texture.
Baking powder (1 teaspoon): Provides gentle lift for a soft, airy bite.
Baking soda (1 teaspoon): Reacts with the sauerkraut’s acidity to help the cake rise beautifully.
Kosher salt (¼ teaspoon): Balances the sweetness and intensifies the flavors.
Dutch-processed cocoa powder (½ cup / 59 g): Delivers deep, rich chocolate flavor and a luxurious color.
Water (1 cup / 250 g): Keeps the batter moist and helps hydrate the dry ingredients.
Sauerkraut (18 ounces, drained and chopped about 1½ cups): The star secret ingredient that adds moisture and a subtle tang for complexity.
Confectioners’ sugar (3 cups / 375 g): Sweetens and smooths the frosting perfectly.
Dutch-processed cocoa powder (6 tablespoons / 44 g): Used again in the frosting for a consistent chocolate punch.
Salted butter (6 tablespoons, room temperature): Makes the frosting luscious and creamy.
Heavy whipping cream (3-5 tablespoons): Adjusts the frosting to the perfect spreadable consistency.

How to Make Grandma Jo’s Chocolate Sauerkraut Cake Recipe

Step 1: Preparing to Bake

Start by preheating your oven to 350°F. While the oven heats up, lightly spray a 9×13-inch baking dish with nonstick cooking spray to ensure your cake comes out cleanly without a fuss.

Step 2: Creaming Butter and Sugar

In a medium mixing bowl, cream together the softened unsalted butter and granulated sugar using a hand mixer. Start on low speed and gradually increase to medium until the mixture becomes light and fluffy—this step is key for a tender cake. Add in the eggs one at a time, beating well after each addition. Finally, stir in the vanilla extract for that subtle aromatic boost.

Step 3: Mixing Dry Ingredients

In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, kosher salt, and Dutch-processed cocoa powder. These dry ingredients will build the cake’s structure and provide the distinct chocolate flavor.

Step 4: Combining Wet and Dry Ingredients

Now it’s time to bring it all together. Alternately add the dry ingredient mixture and water to the creamed butter and sugar mixture, starting and ending with the dry ingredients. Add them in three additions, mixing just until incorporated each time. This ensures the batter remains smooth without overmixing.

Step 5: Fold in the Sauerkraut

Gently fold the drained and chopped sauerkraut into the batter. Don’t worry about the thought of sauerkraut in cake—the shredded pieces melt into the batter, keeping the cake moist and adding a subtle tang that enhances the chocolate without overpowering it.

Step 6: Baking the Cake

Pour the batter into your prepared baking dish and pop it into the oven. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cake to cool fully before moving on to frosting.

Step 7: Making the Frosting (Grandma Jo’s Chocolate Sauerkraut Cake Recipe Highlight)

While the cake cools, sift together the confectioners’ sugar and Dutch-processed cocoa powder in a medium bowl. In a large bowl, cream the salted butter until smooth, then alternate adding the sugar mixture and heavy whipping cream three times. Blend in the vanilla extract and beat until the frosting is light and fluffy. You can adjust the consistency with more cream or sugar as needed to ensure the frosting spreads easily. This frosting completes the magic with its silky texture and rich flavor.

Step 8: Frosting the Cake

Finally, spread the luscious chocolate frosting over the cooled cake evenly. The contrast between the moist cake and creamy frosting is irresistible and will have everyone asking for seconds.

How to Serve Grandma Jo’s Chocolate Sauerkraut Cake Recipe

A square piece of dark brown chocolate cake sits in the center of a white plate on a white marbled surface. The cake has two layers: a dense, moist bottom layer with a slightly crumbly texture and a thick, smooth layer of dark chocolate frosting on top, featuring swirled patterns. A white plastic fork pokes into the front right corner of the cake, lifting a small chunk, showing the rich, soft inside. The overall scene is bright and clean, focused closely on the cake and fork. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Grandma Jo’s cake looks stunning with simple garnishes like a dusting of powdered sugar or a handful of chocolate shavings. Fresh raspberries or a sprig of mint can add a burst of color and a fresh note that pairs delightfully with the rich chocolate.

Side Dishes

This cake is a fantastic dessert centerpiece on its own, but it also pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a brunch or coffee break, serve alongside a cup of strong coffee or a glass of cold milk to complement the cake’s rich flavor.

Creative Ways to Present

Try cutting the cake into small squares and serving as bite-sized treats on a dessert platter at your next gathering. Or layer slices with whipped cream and fresh berries for an elegant chocolate trifle. No matter how you present it, Grandma Jo’s Chocolate Sauerkraut Cake Recipe never fails to impress.

Make Ahead and Storage

Storing Leftovers

Store any leftover cake in an airtight container at room temperature for up to two days. For longer freshness, keep it refrigerated where it will last about five days without drying out or losing flavor.

Freezing

You can freeze the cake either frosted or unfrosted. Wrap it tightly in plastic wrap and place in a freezer-safe container or bag. It will keep well for up to three months. Thaw overnight in the refrigerator before serving.

Reheating

For the best flavor and texture, serve the cake at room temperature. If you prefer it warmed, gently heat individual slices in the microwave for about 10-15 seconds or until just warm. Avoid overheating, which can dry out the cake or melt the frosting too much.

FAQs

Does the sauerkraut flavor come through strongly in the cake?

Not at all! The sauerkraut is finely chopped and folded into the batter, providing moisture and subtle tanginess without a strong sauerkraut taste. It’s a wonderful secret ingredient that enhances texture and flavor depth.

Can I substitute the butter with oil or margarine?

Butter is best for both flavor and texture in this cake. While you could experiment with oil, it might alter the crumb and richness. Margarine is not recommended, as it can impact the cake’s overall taste and consistency.

Is it necessary to drain the sauerkraut before adding it to the batter?

Yes, draining the sauerkraut well is essential. Excess liquid could make the batter too wet and affect the baking process. After draining, chopping it helps it integrate seamlessly into the cake.

Can I make this cake gluten-free?

To make a gluten-free version, swap the all-purpose flour with a gluten-free flour blend designed for baking. Make sure your baking powder and other ingredients are gluten-free as well, and keep an eye on texture, as the cake may differ slightly.

How long does the cake stay moist after baking?

Thanks to the sauerkraut, this cake stays moist and tender for several days when properly stored. Its unique moisture retention makes it a perfect make-ahead dessert for special occasions.

Final Thoughts

Grandma Jo’s Chocolate Sauerkraut Cake Recipe is a delightful discovery for anyone who loves a rich, moist chocolate cake with a special twist. Bringing together unexpected ingredients in a perfectly balanced way, this cake shows how creativity and tradition can come together for a memorable dessert. Give it a try—you just might find your new favorite family recipe to pass down for generations!