Chocolate Sauerkraut Pound Cake

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Rich Chocolate Sauerkraut Pound Cake full of chocolate chips. Sounds crazy, right? But once you try it, you will deem chocolate cake with sauerkraut one of your favorites. I promise. It is moist, dense and fudgy and one of the best chocolate cakes I have ever sunk my teeth into.

Chocolate Sauerkraut Pound Cake might just become your new favorite chocolate cake. I know, I know you may be thinking ‘sauerkraut’, that’s for hotdogs. Am I right? Well, sauerkraut is not just for hotdogs anymore. Believe me, once you taste this cake you’ll be amazed at how moist and chocolatey it is.

Chocolate Sauerkraut Pound Cake with Devonshire Cream

I like to serve this Chocolate Sauerkraut Pound Cake with Devonshire Cream and some fresh strawberries or raspberries but it tastes just great on its own too.  I mean you really can’t go wrong with chocolate pound cake on its own. But the Devonshire cream is not super sweet, and has a bit of a bitter taste to it, pairing perfectly with this sweet dark chocolate cake. This recipe would make a festive holiday dessert, don’t you think?

This post is sponsored by Frank’s Kraut, but my opinions and a lifetime love of their sauerkraut are all my own.

Holiday Baking

Every year I participate in Frank’s Kraut holiday baking week. It’s always a fun and tasty event where their delicious sauerkraut is the showcase of sweet holiday recipes. I am sure it comes to a surprise for most that you can bake desserts with kraut, but I am here to tell you that you can and you should. Here are some of my Frank’s Baking recipes from the past I encourage you to enjoy – Baked Chocolate Kraut Donuts, Everything Sauerkraut Bread, Bittersweet Chocolate Coffee Cake and Chocolate Sauerkraut Layer Cake with Sour Cream Chocolate Frosting.


Why put sauerkraut in a cake?

Though you may not associate cake and sauerkraut there are several reasons why you should consider adding it as a secret ingredient to your next cake. Sauerkraut adds moistness, and a touch of acidity like yogurt or sour cream, and it also adds some texture. You will be pleasantly surprised. 

What is Sauerkraut?

If you are wondering what sauerkraut actually is, it’s fermented cabbage, and believe it or not, it has many health benefits. With gut health being all the rage these days you’ll be happily surprised to know that sauerkraut can play a role in keeping your gut healthy. 

Rich in fiber, vitamins, and minerals sauerkraut also contains probiotics which may help support the absorption of these nutrients by the body.  Sauerkraut + Dark Chocolate = all sorts of health reasons to enjoy a piece of cake.

It’s great for an everyday dessert or special occasion. In my house, we don’t really need an occasion for eating cake and this one has become our go-to family recipe.  

All About Sauerkraut

The Ultimate Guide to Sauerkraut

Ingredients Needed For Chocolate Sauerkraut Pound Cake

You will find the complete measurements and instructions in the printable recipe card at the bottom of this post.

Sauerkraut – I used ¾ cup of sauerkraut, drained and chopped finely. Do not rinse the sauerkraut.

Sugar – I used white sugar for this sauerkraut cake recipe

Butter – I like to bake with unsalted butter but if you only have salted that’s fine too. This recipe needs ½ cup butter.

Eggs – I used large eggs for baking but any kind of eggs will work. 

Vanilla – I like to bake with pure vanilla extract so try not to use imitation vanilla. You’ll just one teaspoon vanilla extract. 

Flour – Pantry staple all-purpose flour is used in this chocolate sauerkraut cake

Baking powder and soda – I added a teaspoon of each of these so the pound cake rises nicely. 

Salt – I added just ½ teaspoon of salt to enhance the flavor.

Milk – I used skim milk for the liquid in this pound cake but you can use any type of milk, even non-dairy milk or a cup of water would work. 

Cocoa powder – Unsweetened cocoa powder makes this pound cake nice and chocolatey.

Chocolate chips – I added semi-sweet chocolate chips for even more chocolatey goodness though you could use dark or milk chocolate as well. 

How to make this easy chocolate pound cake recipe

Begin by Preheating the oven to 350 degrees, grease, and flour the bottom and sides of a 9”x5” loaf pan. Alternatively, you can cut a piece of parchment paper to line the loaf pan. 

Next, Cream together sugar, butter, and vanilla either in an electric mixer on low speed or by hand in a separate bowl. Beat eggs in one at a time. Sift all the dry ingredients together.

 Add the flour mixture of dry ingredients to the creamed butter-sugar-egg mixture alternately with the milk until a smooth batter develops.

Then, fold in the sauerkraut and chocolate chips, and mix thoroughly.

Finally, Pour the cake batter into the prepared pan.

Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean.

 Leave in the pan to cool for about 15  minutes before removing it. Run a knife around the sides of the cake to loosen it up for easy removal. Let it cool the rest of the way, right side up,  on a cooling rack.

To serve,  Slice with a serrated knife. Serve with Devonshire cream and fresh berries if desired.  

Store the cake in the refrigerator.

This pound cake keeps well for 3-4 days in the fridge in an airtight container. However, I like to bring it to room temperature before I serve it. Or you can also freeze it for up to 3 months.

Love it? Pin it!

If you love this from-scratch sauerkraut cake make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!


Who thought of putting sauerkraut in a cake? The research on the origins of putting sauerkraut in cake proposes a few theories about where and when it started. Some theorize it was a lunch lady in Chicago in 1962 working through the results of the USDA surplus while others say it was possibly a WWII initiative when ingredients were scarce and people got creative in their cooking and baking. However, the concept of adding vegetables to cake is not a new one.  Just think about zucchini bread, beet cake, or carrot cake. Both of these have vegetables that add moisture and texture to the finished product. 

Sauerkraut Cake History The first recorded use of sauerkraut in chocolate cake dates to 1962 in Chicago when a lunch lady named Geraldine Timms was tasked with using up a surplus supply of sauerkraut and decided to add it to the chocolate cake she was baking. Though some also theorize it was a wartime initiative when baking supplies were scarce. 

What can I do with leftover sauerkraut? If you picked up sauerkraut just for this recipe and you’ve got some leftovers not to worry it tastes great on sandwiches, hot dogs, baked potatoes, or even on toast. 

Can I use a food processor to make this chocolate cake recipe? If you don’t have an electric mixer you can use a food processor to make this cake. 


I served this cake with a dollop of Homemade Devonshire Cream, it’s a no too sweet heavy cream, popular in England. It’s the perfect compliment to this rich chocolate cake. 

  • You can modify the frosting on this cake and make cream cheese frosting, vanilla buttercream, or a simple chocolate icing. Even a chocolate balsamic glaze would work. 
  • Chopped nuts or seeds can be added to the batter for more texture and taste.
  • The cake can be decorated with your favorite cake toppings or candy. I think M&Ms would look really nice and add a bit of a ‘fun factor.’

Tips & Tricks

  • Drain the sauerkraut well but do not rinse it. 
  • Bring the butter and eggs to room temperature before preparing the cake. 
  • If you don’t have a loaf pan you can also bake this sauerkraut chocolate cake in a tube pan. Note the baking time may be different so watch it closely.



Overhead of Pork Roast & Sauerkraut on a white plate


Some say that eating Pork Roast and Sauerkraut on New Year’s Day gives good luck in the New Year.  Here is my recipe for Pork Roast and Sauerkraut, pictured above.


Follow along with Frank’s Kraut on their social media to get delicious recipes all year long.  Follow them on FacebookTwitterPinterest and Instagram for all things sauerkraut!


This chocolate sauerkraut pound cake is absolutely delicious with Devonshire cream (link to post) and some fresh raspberries.  If you haven’t tried baking with sauerkraut there’s no time like the present. Sauerkraut adds a whole dimension of flavor and texture to this cake not to mention a plethora of health benefits.

M. logo An Affair from the Heart

Chocolate Sauerkraut Pound Cake on a blue background.
5 from 6 votes
Print Recipe

Chocolate Sauerkraut Pound Cake

Rich Chocolate Sauerkraut Pound Cake full of chocolate chips. Sounds crazy, right? But once you try it, you will deem chocolate cake with sauerkraut one of your favorites. I promise. It is moist, dense and fudgy and one of the best chocolate cakes I have ever sunk my teeth into. Serve with a dollop of Devonshire cream for a splendid dessert!
Course: Cake & Cupcakes
Cuisine: American
Keyword: holiday dessert, loaf pan, pound cake, s Kraut, sauerkraut cake
Servings: 12 slices
Calories: 309kcal
Author: Michaela Kenkel


  • ¾ cup sauerkraut drained and chopped fine do not rinse
  • 1 ½ cups sugar
  • ½ cup butter
  • 3 eggs
  • 1 teaspoon pure vanilla
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ tsp. salt
  • 1 cup milk
  • ½ cup unsweetened cocoa powder
  • cup semi-sweet chocolate chips


  • Preheat oven to 350 degrees, grease, and flour the bottom and sides of a 9”x5” loaf pan.
    Sift all dry ingredients together.
    Cream together sugar, butter, and vanilla. Beat eggs in one at a time.
    Add dry ingredients to creamed mixture alternately with milk.
    Add sauerkraut mix thoroughly.
    Pour into prepared pans.
    Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean.
    Leave in the pan to cool for about 15  minutes before removing it from the pan. Let it cool the rest of the way. 
    Slice with a serrated knife. 
    Serve with Devonshire cream and fresh berries if desired.  
    Store the cake in the refrigerator.


Serve with fresh berries and Devonshire Cream for a beautiful dessert!


Serving: 1g | Calories: 309kcal | Carbohydrates: 48g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Cholesterol: 68mg | Sodium: 410mg | Fiber: 2g | Sugar: 29g


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  1. I’ll admit I was pretty skeptical about baking with sauerkraut but I had a ton to use up and I’m so glad I came across this recipe! This bread was absolutely fantastic! The flavor combination works surprisingly well.

  2. I made chocolate sauerkraut pound cake according to your recipe today, my daughter loved it, thank you for sharing!

  3. I would have never thought to put sauerkraut in a cake! But this was really good, I’m glad I tried it. Thanks for the recipe!

  4. Such an odd combination that works! I came across this recipe and had to give it a try. Super moist and delicious.

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