Blueberry Cheesecake Chocolate Layered Cake


This Blueberry Cheesecake Chocolate Layered Cake has a few secret ingredients that make it rich, indulgent, and oh so fluffy. It's made with sauerkraut for moist cake layers and olive oil for a lighter sweet that leaves you coming back for seconds. Perfect for Easter, Bridal Showers, or a little sweet on the weekends :)

Why add sauerkraut to cake?

Sauerkraut is most often used to add moisture and enhance the rich flavor of chocolate cakes. However, today we are using it to enhance the velvety flavors of our pumpkin cream cheese swirl cake! It also helps to keep the cake tender as it sits out at room temperature.

What does sauerkraut taste like?

Sauerkraut tastes similar to kimchi, except without the fiery spices. It's slightly salty and adds the perfect little crunch to complement the stuffed quinoa portobello mushrooms! However, we are finely chopping the sauerkraut in this recipe to simply add moisture and not texture.

What is different about Bubbies' Sauerkraut?

Bubbies’ Naturally-Fermented Sauerkraut is made with NO preservatives, NO added sugars, and NO Vinegar. Therefore, you aren’t going to have that sour, tangy taste in the soup like normal sauerkraut. Instead, theirs rides the fine line of subtle peppery notes with a salty aftertaste

Why are naturally fermented foods healthy for your body?

From kefir to yogurt to sauerkraut, naturally fermented foods help feed the “good” bacteria in your stomach, which may help improve your digestion and boost your immune system.

In fact, naturally-fermented sauerkraut is rich in fiber, minerals, and vitamins. The fermentation process creates these ultra-nutritious probiotics that may help your body absorb other nutrients more easily. For example, the sauerkraut in this soup may help your body more fully absorb the nutrients in carrots (like potassium, beta carotene, and fiber) and wild rice (like vitamin A, vitamin K, and vitamin C).

Where can I find Bubbies’ Naturally-Fermented Sauerkraut?

The beautiful thing is that Bubbies' relishes, pickles, and sauerkraut can be found in most grocery stores across America! I usually buy mine at Whole Foods, but you can also find them at Publix, Harris Teeter, Fresh Market, and more. Find a location near you by clicking here.

When to serve chocolate cake?

My answer? Any time your heart desires a little sweet!

  • Birthday Parties
  • Bridal Showers
  • Holidays.... *cough* Easter *cough* ;)
  • Baby Showers
  • Garden Parties
  • Tea Parties (slice into thin, tall rectangle pieces)

Now, it’s time to grab our aprons and begin baking deliciousness! ’till next time! xxL

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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram @brightmomentco. It always makes my day seeing y’alls creations!

For more tasty A Bright Moment recipes, be sure to follow us on Pinterest, Facebook, YouTube and Instagram.

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“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

Blueberry Cheesecake Chocolate Layered Cake

This chocolate cake with a blueberry cheesecake frosting has a few secret ingredients that make it rich, indulgent, and oh so fluffy.



Servings: 10-12

For the Chocolate Cake:

  • 3/4 cup Bubbies Naturally Fermented Sauerkraut, drained and chopped
  • 1 cup Granulated Cane Sugar
  • 1/3 cup Olive Oil
  • 3 large Eggs
  • 2 cups Flour
  • 1/2 cup Cocoa Powder
  • 1 tbsp. Espresso Powder
  • 1 tsp. Baking Powder
  • 1 tsp. Baking Soda
  • 1/2 tsp. Salt

For the Blueberry Cheesecake frosting:

  • 6 oz Cream Cheese, softened to room temperature
  • 1 1/2 cup Heavy Whipping Cream
  • 3/4 cup Confectioners’ Sugar
  • 1/4 cup Blueberry Preserves
  • 1 tsp. Vanilla Extract
  • Fresh Blueberries, optional, for garnishing
  • Fresh Mint, optional, for garnishing


For the Chocolate Cake:

  1. Preheat oven to 350F. Lightly grease and line four 6" cake pans.
  2. In a large bowl, beat the eggs, sugar, and olive oil for 1 minutes. Mix in the sauerkraut.
  3. In a separate bowl, mix the flour, cocoa powder, espresso powder, baking powder, baking soda, and salt until well combined.
  4. Add the dry mix into the egg mixture, then stir just until combined.
  5. Evenly divide the batter between the prepared cake pans.
  6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

For the Blueberry Cheesecake frosting:

  1. In the bowl of a stand mixer, beat the cream cheese until smooth, about 1 minute.
  2. Add in the vanilla extract, blueberry preserves, and confectioners’ sugar to mix until smooth again, scraping down the sides.
  3. On low speed, slowly and gradually pour in the heavy whipping cream.
  4. Scrape down the sides once more, then whisk on high speed for about 2 minutes, or until light and fluffy.
  5. Frost the cooled cake layers, accordingly, garnishing with fresh blueberries and mint. Enjoy!

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