Chocolate Sauerkraut Spice Cake with Caramel Frosting

by Lora Wiley-Lennartz
Before you say eeeeeeeew, let me assure you of two things. One, this cake tastes nothing like sauerkraut and two, it’s one of the best cakes I have ever made. The sauerkraut gives the cake wonderful moisture and texture. 
It’s velvety and flavorful.

I topped it with a caramel frosting. 

I went with the caramel because I wanted to try this caramel cream I picked up in a supermarket in Hamburg.
“Caramel Magic”
It’s for spreading on bread or toast. I used it in the frosting. It complemented the cake perfectly, but there are many other varieties that would pair perfectly with this cake. Next time I will try one that is cream cheese based maybe with orange or almond flavor.

If you have a leftover jar or can of sauerkraut sitting in the back of your kitchen cabinet and pantry looking sad and lonely, I encourage you to give this cake a try. It will make your loved ones happy. I am planning to eventually make a cupcake version of this cake, maybe switching up the flavors again.

Chocolate Sauerkraut Spice Cake 
with Caramel Frosting
(Adapted from Sauerkraut Chocolate Cake from Heartland: the Best of the Old and the New From Midwest Kitchens by Marcia Adams, p. 199, Clarkson Potter Publishers, New York 1991)

For the Cake:
Ingredients:
  • 16 ounces sauerkraut well drained and chopped
  • 2/3 cup butter
  • 1+1/2 cups sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 1/2 cup cocoa
  •  teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon powdered cloves
  • 1/2 teaspoon powdered nutmeg
  • 2+1/2 cups flour
  • 1 cup cold water
Directions:
  • Preheat oven to 350 degrees F.
  • Grease a 10×10 pan.
  • Squeeze as much liquid as you can out of the sauerkraut
  • Whisk together cocoa, baking powder, salt, baking soda and spices and set aside.
  • Beat sugar and butter until fluffy.
  • Add eggs one at a time until combined.
  • Add vanilla
  • Add cocoa mix
  • Beat in sauerkraut
  • Add flour and water alternately until combined.
  • Pour into pan and bake approximately 30 minutes or until knife inserted in the center comes out clean.
  • Let cool completely before frosting.
For the Caramel Frosting:
Ingredients:
  • 1/2 cup butter
  • 1 cup brown sugar
  • 1 teaspoon vanilla
  • 1/4 cup caramel cream (you could probably substitute a smaller amount of caramel syrup)
  • 1 cup powdered sugar
  • 1/4 -1/3 cup heavy cream
Directions:
  • Cream together the butter and brown sugar.
  • Add vanilla and caramel cream and blend thoroughly.
  • Pour in powdered sugar a bit at a time until combined.
  • Add cream slowly until desired consistency is achieved.

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6 comments

Wally February 1, 2012 - 5:10 am

going to have to try this one sounds interesting

Reply
Cristina March 30, 2011 - 4:06 pm

What an ingenious idea…I luv how creative you took this by using sauerkraut! It looks delicious and I bet folks would not be able to pinpoint that it's sauerkraut in the cake. Nicely done. =)

Reply
Ali March 29, 2011 - 1:45 pm

Precisely what Joanne said.

You're amazing. How do you think of these combinations?!

Reply
sweetlife March 29, 2011 - 3:23 pm

OMG, I cannot believe how good this looks and it has sauerkraut…oh wow..awesome!!
sweetlife

Reply
Butter Hearts Sugar March 29, 2011 - 11:41 am

It sounds funny but it looks delicious. I'm very curious to try it.

Reply
Joanne March 29, 2011 - 10:35 am

I'm letting you know that this is insane. But looks obscenely delicious.

Reply

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