10/24/2025
*RECIPE BELOW* My chef husband has been making his way through vintage Midwest either from our families, or from you guys. This one was gifted to us from you-our followers.
I’m surprised by how many people DM’d us asking us to try this recipe, when we had never heard of it! How many of you grew up with this cake? What is the purpose of the sauerkraut? Who, why, and how is this a thing…
But honestly, it’s really good! Especially the frosting! That might be some of the best chocolate frosting I have ever had. So if anything save the recipe for the chocolate frosting 😂 but if you have leftover sauerkraut- by all means, let them cake.
Chocolate Sauerkraut Cake
Cake:
½ cup butter, softened
1½ cups sugar
3 large eggs, room temp
1 tsp vanilla
2 cups flour
½ cup cocoa powder
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 cup water
¾ cup sauerkraut — drained, squeezed dry, and chopped
Silk Chocolate Frosting:
1⅓ cups butter, softened
4 oz unsweetened chocolate, melted
1½ tsp vanilla
4 cups powdered sugar
¼ cup whole milk
To make it:
Preheat your oven to 350°F.
Cream butter + sugar until light and fluffy.
Beat in the eggs one at a time, then add vanilla.
In a separate bowl, whisk together flour, cocoa, baking powder, soda, and salt.
Add dry ingredients to the wet mixture a little at a time. Add in water.
Stir in sauerkraut
Pour into two greased + floured 8-inch round pans, or like Jason did - just one and slice in half.
Bake 35–40 minutes or until a toothpick comes out clean.
Cool 10 minutes, then remove from pans and let cool completely.
For the frosting:
Beat butter, melted chocolate, and vanilla.
Add powdered sugar and milk until smooth and fluffy.
Frost between layers and over the top.
Let us know what other Midwest/vintage recipes you think he should try! We love ones that surprise us!