Sauerkraut Cake With Mocha Frosting
A unique chocolate cake infused with tangy sauerkraut, topped with rich mocha frosting—delightful, moist, and perfect for those seeking an unexpected flavor twist.
Ingredients
Instructions
- Grease and flour two 8-inch round cake pans.
- Sift together the flour, baking powder, baking soda, salt, and cocoa on wax paper.
- Cream butter and sugar in a large mixing bowl.
- Thoroughly beat in eggs, one at a time, and vanilla.
- Stir in dry ingredients, alternating with water until smooth, beginning and ending with dry ingredients.
- Stir in chopped sauerkraut.
- Divide batter evenly into the prepared pans.
- Bake at 350°F (175°C) for 30 minutes until a cake tester inserted in the center comes out clean.
- Cool for 10 minutes, then turn out onto a rack to cool completely.
Tips & Substitutions
For a lighter texture, beat the egg whites separately and fold them in at the end. If you want to reduce sugar, consider using a sugar substitute or applesauce for moisture. Ensure the sauerkraut is well-drained to avoid excess moisture in the batter. This cake pairs well with a cup of coffee, making it a delightful treat for afternoon gatherings.
Serving Suggestions
Serve the sauerkraut cake with a generous dollop of mocha whipped cream on top for a rich finish. It’s a great dessert after a hearty meal or paired with a warm beverage like coffee or tea. For a festive touch, consider serving it alongside a slice of Presidential Cherry Pie or as a unique offering at gatherings.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. If you want to keep it fresh for an extended period, freeze slices wrapped in plastic wrap and aluminum foil for up to three months. To reheat, let it come to room temperature or warm it slightly in the microwave.
Nutrition & Diet Analysis (per serving)
Each serving of Sauerkraut Cake With Mocha Frosting contains roughly 165 calories, with 4g protein, 33g carbohydrates, and 2g fat. It is a good source of calcium (15% of the Daily Value) and iron (11% of the Daily Value). Note that it is relatively high in sodium, at 1352mg per serving (59% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned sauerkraut instead of fresh?
Yes, you can use canned sauerkraut, but make sure to rinse and drain it thoroughly to remove excess salt and moisture. Fresh sauerkraut adds a better texture and flavor, but canned can be a convenient substitute if prepared properly.
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend. Ensure that your baking powder and any other ingredients are also gluten-free. The texture may vary slightly, but it should still yield a delicious cake.
What can I use instead of cocoa powder?
If you're out of cocoa powder, you can substitute it with carob powder for a different, yet still tasty, flavor. However, keep in mind that carob is sweeter, so you may want to reduce the sugar slightly to balance the flavors.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).