Pretzel Cake

A Delicious Recipe for Pretzel Cake

Pretzel cake is a German dessert. This cake is typically made with a dough of yeast, flour, salt and baking soda. The dough is rolled out into a long rope then twisted and twisted again before being divided into smaller pieces.

Pretzel cake has been around for over 200 years. Its origin can be traced back to the days when bakers were forced to make the pretzel shape in order to save time on shaping it into other shapes because they had run out of dough.

Pretzel Cake 1

Cake

  • 1/2 cup (113g) butter, softened
  • 1 1/4 cups (250g) sugar
  • 1 tbsp (21g) molasses
  • 3 eggs
  • 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 6×4″ cake pans, buttered and floured.

Pretzel Cake2

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 thoroughly 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 a wire rack. Divide each cake in half horizontally, so you have 4 layers. 

Pretzel Cake3

Pretzel Crunch.

  • 4 oz. pretzels, crushed to the 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 stand mixer bowl, combine the egg whites and sugar. Put the bowl over a pot of simmering water and stir until the sugar has completely dissolved. Put the bowl on the stand and beat with the whisk attachment until light, fluffy, and the bowl is room temperature.

With the mixer on medium speed, add the butter tablespoon at a time. Keep mixing until it looks creamy and glossy again. It may look curdled for a bit; just keep mixing. Add in salt and vanilla, and mix just to combine.

When assembling the cake, alternate cake, buttercream, crunch, then repeat. After the final layer, cover the entire cake with buttercream and top with any remaining crunch.

Cake & Crunch @ChristinaTosi

Buttercream @ZoeBakes

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