German Chocolate Sauerkraut Cake Recipe
This German chocolate sauerkraut cake recipe uses finely chopped, drained sauerkraut to keep the chocolate cake moist and tender. Don’t worry—the tang doesn’t take over; it mainly helps the texture. A coconut-and-pecan topping goes on top for that classic finish. Follow the ingredients and how to make steps for an easy bake.
Ingredients
1. For the cake
2. For the topping
Step-by-Step Method
Preheat and prep the pan
Heat the oven to 350°F (175°C). Grease and lightly flour your cake pan so the cake releases easily.
Prep the sauerkraut
Drain the sauerkraut well, press out excess liquid, then chop it finely. This helps keep the crumb moist without big pieces.
Cream the fats and sugar
Beat the butter, margarine, and sugar until lighter in color. Add the egg and mix again, then stir in the vanilla.
Mix the dry ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt to distribute everything evenly.
Build the batter
Add the dry mix to the wet mix in two additions. Pour in the water gradually while mixing on low. Fold in the chopped sauerkraut with a spatula.
Bake
Pour the batter into the pan and level the top. Bake 40–50 minutes, until a toothpick comes out clean. Let it rest 10 minutes before handling.
Make the topping
Mix the shredded coconut, chopped pecans, and mayonnaise until combined. Spread over the cake once it’s slightly warm or fully cooled.
Finish and serve
If you like, sprinkle flaked coconut and extra pecans on top. Let the cake cool completely before slicing for cleaner pieces.