Sauerkraut and Beer Fudge Cake

Total Time
Prep 20 mins
Cook 40 mins

Makes a fudgy, moist cake and it is fun to guess the ingredients.

Ingredients Nutrition


  1. Cream butter and sugar together, beating until fluffy.
  2. Beat in eggs, one at a time, then vanilla.
  3. Combine dry ingredients and and add to egg mixture alternately with beer, beginning and ending with dry ingredients.
  4. Stir in sauerkraut.
  5. Pour batter in two 8-inch round pans or one tube pan, greased and floured.
  6. Bake at 350°F for about 40 minutes, or until cake tests done.
  7. Cool 10 minutes and turn out of pan(s).
  8. Cool completely and frost with your favorite fudge icing.


Most Helpful

I've made this cake before and it is good, but only on the first day. After a couple days the beer flavor really starts to come out. I ended up throwing most of it away.

smns65 October 05, 2006

I had my doubts when I made this cake because of the kraut but truly this is one of the most delicious cakes I have ever tried. I liked it so much I made a second one to carry to a friend of mine tomorrow. If you want a good cake, try this one.

Margaret Button October 24, 2004

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