Salted Caramel Pretzel Cake Recipe

Ingredients

Chocolate Cake

• 1.75 cup all purpose flour
• 2 cup granulated sugar
• 0.75 cup cocoa powder
• 1.5 tsp baking powder
• 1.5 tsp baking soda
• 2 large eggs
• 0.5 cup vegetable oil
• 1 cup whole milk
• 2 tsp vanilla extract
• 1.5 tsp espresso powder
• 1 cup boiling water

Salted Caramel

• 2 cup granulated sugar
• 2 tbsp light corn syrup
• 1 cup heavy cream
• 0.5 tsp coarse kosher salt
• 1 stick unsalted butter (cold, cut in tablespoons)

Milk Chocolate Buttercream

• 0.33 cup + 1 tbsp cocoa powder
• 0.33 cup + 1 tbsp warm water
• 2 sticks unsalted butter (room temperature)
• 1 10-ounce bag milk chocolate chips
• 1.5 cup confectioner's sugar

Assembly

• 5 cups Petite Pretzels (broken in pieces)
• 0.5 cup Petite Pretzels (whole for decoration)

Instructions

Chocolate Cake

1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, and baking soda.
3. In another bowl, beat eggs with oil, milk, vanilla extract, and espresso powder until well combined.
4. Fold wet ingredients into dry ingredients until just combined.
5. Pour batter into prepared pans and bake for 35 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

Salted Caramel

1. In a heavy-bottomed saucepan, combine sugar and corn syrup over medium heat.
2. Stir until sugar dissolves and mixture turns amber, about 10-12 minutes. Do not stir after sugar begins to melt.
3. Remove from heat and carefully add heavy cream, stirring until smooth.
4. Add cold butter one piece at a time, stirring until fully incorporated.
5. Stir in coarse kosher salt and let cool slightly before using.

Milk Chocolate Buttercream

1. In a small bowl, whisk cocoa powder with warm water until smooth.
2. In a large bowl, beat room temperature butter until pale and fluffy, about 2-3 minutes.
3. Add cocoa mixture and beat until well combined.
4. Gradually add milk chocolate chips, melting them into the buttercream as you go.
5. Beat in confectioner's sugar until light and fluffy, scraping down the bowl as needed.

Assembly

1. Place one cake layer on a serving plate. Spread a thin layer of milk chocolate buttercream on top.
2. Drizzle with salted caramel sauce and sprinkle with broken pretzel pieces.
3. Place second cake layer on top and frost entire cake with remaining buttercream in a naked style (showing some cake layers).
4. Press broken pretzel pieces around the sides and arrange whole pretzels on top for decoration.
5. Chill for at least 30 minutes before serving to allow buttercream to set.

Notes

• The salted caramel can be made up to 2 weeks in advance and stored in the refrigerator.
• For best results, use room temperature butter for the buttercream to achieve a smooth, creamy texture.
• This cake is best served chilled and can be made up to 2 days in advance.
• Store leftovers covered in the refrigerator for up to 3 days.