Sauerkraut Kuchen (Sauerkraut Cake) Recipe

Name: Sauerkraut Kuchen (Sauerkraut Cake)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅔ cup butter; 1 1/2 cups sugar; 1 teaspoon vanilla; 3 eggs; 1/2 cup cocoa; 1 teaspoon baking power; 1/2 teaspoon salt; 1 teaspoon soda; 2 1/4 cups sifted flour; 1 cup water; ⅔ cup drained, thoroughly rinsed and chopped sauerkraut

Servings: persons

⅔ cup butter
1 1/2 cups sugar
1 teaspoon vanilla
3 eggs
1/2 cup cocoa
1 teaspoon baking power
1/2 teaspoon salt
1 teaspoon soda
2 1/4 cups sifted flour
1 cup water
⅔ cup drained, thoroughly rinsed and chopped sauerkraut

1
Preheat oven to 325 degrees.
2
Grease and flour three eight-inch cake pans.
3
Cream butter and sugar until smooth.
4
Add vanilla and eggs, one at a time.
5
Sift dry ingredients together and add alternately with water to the butter and egg mixture.
6
Mix well.
7
Fold in drained sauerkraut.
8
Turn into cake pans.
9
Bake at 325 degrees for approximately 30 minutes or until cake springs back at the touch.
10
Remove from pans immediately, cool on a rack then frost layers with fudge frosting (see recipe).

942

kcal

Calories

Fat

134

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: ⅔ cup butter, 1 1/2 cups sugar, 1 teaspoon vanilla, 3 eggs, and more.

Yes, Sauerkraut Kuchen (Sauerkraut Cake) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sauerkraut Kuchen (Sauerkraut Cake)

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