Marian Cousins's Sauerkraut Cake

Cooking & Recipes

The sauerkraut gives this pleasantly moist cake a slightly crunchy texture similar to coconut, but without any noticeable sauerkraut taste.


Serves 8 to 10, or more from the oblong pan.


2/3 cup butter
1-1/4 cups sugar
3 eggs
1 teaspoon vanilla
1/2 rounded cup cocoa
2-1/4 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
2/3 cup drained sauerkraut
Cream Cheese Frosting


Cream butter and sugar until fluffy. Add eggs one at a time; add vanilla and mix well. Sift dry ingredients together and add to egg mixture alternately with the water. Add the sauerkraut and mix well. Bake in greased 8-inch layer pans or in a 9x13-inch pan at 350 degrees F for 30 to 40 minutes or until cake tests done. Frost with Cream Cheese Frosting or another of your choice.

Cream Cheese Frosting


3 ounces cream cheese, softened
1 pound confectioners' sugar
3 teaspoons vanilla
3 to 4 tablespoons milk as needed
Pinch of salt


A mildly flavored frosting that allows the cake flavor to shine through. Beat cream cheese at medium speed until smooth. Gradually add sugar, vanilla, and as much milk as needed to make a spreadable mix. Add a pinch of salt and beat for at least 5 minutes. Be sure cake is thoroughly cooled before frosting. When frosted, refrigerate cake about 15 minutes to set frosting. Ample for 8-inch double-layer or standard oblong cake.


Preparation Method


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I have a similar recipe that

I have a similar recipe that also calls for beer. Surprisingly, sauerkraut cake is very good.

I remember this cake from the

I remember this cake from the high school cafeteria. The "lunch ladies" made this and was a favorite with most of the kids. I was finally able to wheedle the recipe (now lost) from one of those wonderful ladies. Thanks for having this on your site! BTW, it is delicious!