Ingredients
Cake
- 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)
Frosting
- 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
Instructions
- Preheat oven: Preheat the oven to 350°F (175°C) and spray a 9×13-inch baking dish with nonstick cooking spray to prepare it for the cake batter.
- Cream butter and sugar: In a medium mixing bowl, cream together the unsalted butter and granulated sugar using a hand mixer. Start on low speed and gradually increase to medium until the mixture is light and fluffy.
- Add eggs and vanilla: Add the eggs one at a time to the creamed butter and sugar, mixing well after each addition. Then, mix in the vanilla extract on low to medium speed until fully incorporated.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, kosher salt, and Dutch-processed cocoa powder until evenly combined.
- Alternate adding flour mixture and water: Gradually add the dry ingredients and water alternately to the creamed butter mixture, starting and ending with the dry ingredients. Mix each addition until just incorporated, being careful not to overmix.
- Fold in sauerkraut: Gently fold the drained and chopped sauerkraut into the batter, ensuring even distribution without deflating the batter.
- Bake the cake: Pour the batter into the prepared baking dish and place it in the preheated oven. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cake to cool completely in the pan before frosting.
- Prepare frosting dry ingredients: Sift together the confectioners’ sugar and Dutch-processed cocoa powder in a medium bowl and set aside.
- Cream butter for frosting: In a large bowl, cream the salted butter until smooth and creamy using a hand mixer.
- Combine frosting ingredients: Alternately add the sifted sugar mixture and heavy whipping cream to the creamed butter, mixing well after each addition. Continue this alternating process three times, using all 3-5 tablespoons of whipping cream as needed to reach the desired consistency.
- Add vanilla and finalize frosting: Mix in the vanilla extract and beat the frosting until light and fluffy. Adjust the consistency if needed by adding more cream or sugar.
- Frost the cake: Spread the prepared chocolate frosting evenly over the cooled cake using a spatula or knife, covering the entire surface.
Notes
- Make sure the butter and eggs are at room temperature for better mixing and texture.
- Drain and chop the sauerkraut well to prevent excess moisture from affecting the cake’s consistency.
- Be careful not to overmix the batter after adding the dry ingredients to keep the cake tender.
- Use Dutch-processed cocoa powder for a richer chocolate flavor in both the cake and frosting.
- The frosting consistency can be adjusted with additional heavy cream or confectioners’ sugar based on preference.
- Allow the cake to cool completely before frosting to prevent the frosting from melting.
- This cake freezes well; wrap it tightly with plastic wrap and foil for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
