1/2 cup (113g) butter, softened
1 1/4 cups (250g) sugar
1 tbsp (21g) molasses
1/3 cup (78ml) buttermilk
1/2 cup (118ml) vegetable oil
1/2 tsp baking soda
1 1/4 tsp baking powder
3 1/4 tsp salt
3/4 cup (93g) cake flour
3 cups pretzels, ground down to a powder
Oven 350F. Two 6x4" cake pans, buttered and floured.
In the bowl of a stand mixer, combine the butter, sugar and molasses. With the paddle attachment, cream until light and fluffy. Add eggs in one at a time, mixing until fully combined.
In a separate bowl, combine the buttermilk and oil. In a separate bowl, whisk together the baking soda, baking powder, salt, flour and pretzel powder.
Stream in the wet ingredients to the butter mix. Mix until combined. Add in all of the dry ingredients at once and mix until just combined. Divide evenly among the two prepared pans.
Bake for 30-40 minutes, until the center is set. Remove from pans and let cool completely on wire rack. Divide each cake in half horizontally so you have 4 layers.
4 oz. pretzels, crushed to size of rice krispies
2 tbsp (28g) brown sugar
2 tbsp powdered milk
1/4 tsp salt
4 tbsp (56g) butter, melted
Oven 275F. Baking sheet lined with parchment or a silpat.
Toss the pretzels, sugar, powdered milk and salt together. Add in the butter and toss to coat. Spread onto the baking sheet into an even layer. Bake for 20 minutes, until lightly toasted. Let cool completely.
swiss meringue buttercream.
4 egg whites
1 cup (200g) sugar
1 1/2 cups (340g) butter, softened
pinch of salt
1/2 tsp vanilla
In the bowl of a stand mixer, combine the egg whites and sugar. Put the bowl over a pot of simmering water and stir until the sugar has completely dissolved. Put bowl in the stand and beat with the whisk attachment until light, fluffy and bowl is room temperature. With mixer on medium speed, add in the butter tablespoon at a time. Keep mixing until it looks creamy and glossy again. May look curdled for a bit, just keep mixing. Add in salt and vanilla, mix just to combine.
When assembling the cake, alternate cake, buttercream, crunch then repeat. After final layer, cover entire cake with buttercream and top with any remaining crunch.
Cake & Crunch @ChristinaTosi