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Recipes from Bubbie's Kitchen

Chocolate Sauerkraut Stout Cake

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Prep time: 20 mins |Cook time: 50 mins |Total time: 70 mins


  • 2/3 cup softened salted butter
  • 1 1/2 cups sugar
  • 3 eggs
  • 1 1/2 tsp vanilla
  • 3/4 cup cocoa powder
  • 2/3 cup drained Bubbies Naturally Fermented Sauerkraut
  • 2 1/4 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 cup room temperature stout beer
  • 1/4 cup buttermilk


    1. Preheat your oven to 350 degrees. Drain the sauerkraut and set aside. Cream sugar, butter, and eggs together, being careful not to over-beat the eggs. Sift flour, cocoa, baking powder and baking soda together, and slowly add into the creamed mixture, alternating with beer and buttermilk. Chop the sauerkraut into small chunks, and add to the batter; mix well. I chose to use one 9 inch springform pan to make one tall cake, but you can also use 2 8-inch pans if you’d like to make a layered cake. Bake for 50-55 mins for 1 tall 9 inch cake, or 40 mins for 2 8-inch cakes. Poke a wooden skewer or toothpick into the center of the cake; the cake is done baking when the tooth pick comes out clean. Let the cake cool completely, then frost with Stout Buttercream Frosting.