Can I make this cake gluten-free?

Absolutely! You can use gluten-free flour blend. I've found a blend of rice flour, tapioca starch, and potato starch works well, but you might need a little xanthan gum to help with binding. Just keep an eye on the baking time, as gluten-free cakes can sometimes bake faster.

Can I add caramel to this cake?

You sure can. Add a thin layer of caramel sauce to the top of the cake after frosting. I mean, who doesn't love caramel, right?

How do I store this cake?

It's best to store the cake in an airtight container in the refrigerator, especially because of the cream cheese frosting. It'll stay fresh for about 3 to 4 days. And honestly, it's usually gone way before that in my house!

Can I put crushed pretzels on the sides of the cake too?

Sure! I think it'd be a fun twist. Just gently press the pretzels into the sides of the cake after frosting. You might need a little extra frosting to help them stick, but it's totally worth the effort.

Can I freeze this cake?

Unfortunately, freezing this cake isn't the best idea due to the cream cheese frosting, which can change texture when thawed. The cake layers themselves freeze well, though, so you could freeze them unfrosted and make the frosting fresh when you're ready to assemble.

Let me tell you a quick story. The other day, I was chatting with my neighbor, and she was telling me about this AMAZING chocolate cake she had at a bakery downtown. But, you know, bakery prices are WILD. So I thought, 'Hey, I can do that...but better!'. Thus, this Pretzel Crunch Chocolate Layer Cake was born. This cake is basically the friend you call when you need a pick-me-up, but in dessert form. I mean, seriously, what’s not to love? You got the rich chocolate cake, the sweet and tangy cream cheese frosting, and the salty, crunchy pretzels on top. It's a party in your mouth!

I’m not gonna lie; this cake takes a little bit of effort, but OH MAN, is it worth it! Each bite is like a rollercoaster of flavors and textures. You get the moist, tender chocolate cake, the creamy, dreamy frosting, and then BAM! the salty pretzel crunch that just makes everything sing. It’s the kinda dessert that makes people go 'mmm' with their eyes closed. This cake isn’t just dessert. It’s an experience, a celebration, a reason to call up your friends and say, “Hey, come over, I made a cake!”

Pretzel Crunch Chocolate Layer Cake

Name: Pretzel Crunch Chocolate Layer Cake
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 12
Cuisine: Layer-Cakes
Ingredients: 2 cups All-purpose flour; 2 cups Sugar; ¾ cup Unsweetened cocoa powder; 1 ½ teaspoons Baking powder; 1 ½ teaspoons Baking soda; 1 teaspoon Salt; 1 cup Buttermilk; ½ cup Vegetable oil; 2 large Eggs; 2 teaspoons Vanilla extract; 1 cup Hot coffee; 2 cups Crushed pretzels; ½ cup Melted butter; ¼ cup Brown sugar; ½ teaspoon Cinnamon; 8 ounces Cream cheese; ½ cup Butter; 4 cups Powdered sugar

Indulge in a delightful Pretzel Crunch Chocolate Layer Cake, combining moist chocolate layers with creamy frosting and a satisfying salty-sweet pretzel topping. This cake is a showstopper that’s surprisingly easy to make!

⏳ Yield & Time

Yield: 12 servings

Preparation Time: 30 minutes

Cook Time: 35 minutes

Total Time: 65 minutes

📖 Instructions

Get started by preheating your oven to 350°F (175°C). I've found this temp gives the cake a nice, even bake. Grease and flour a 9x13 inch baking pan. Alternatively, you could line the pan with parchment paper, leaving a little overhang for easy removal. Trust me; it's a lifesaver!
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Make sure there aren't any lumps of cocoa powder hiding at the bottom. I know, I hate it when that happens!
Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for about 2 minutes. The batter should be smooth and well combined. I think it's ok if its a little lumpy too, as long as it is evenly mixed.
Gradually pour in the hot coffee while continuing to beat on low speed. The batter will be quite thin, but don't worry, that's perfectly normal. It won't make your cake taste like coffee though.
Pour the batter into the prepared baking pan and spread it evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The top should spring back lightly when touched. It's like a little test of patience, isn't it?
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. You don't want any cakey crumble bits when you frost it.
While the cake is cooling, prepare the pretzel crunch topping. In a medium bowl, combine the crushed pretzels, melted butter, brown sugar, and cinnamon. Mix well until everything is evenly coated. This is my favorite part, because it's when I start to snack on the pretzels.
To make the cream cheese frosting, beat the cream cheese and butter together in a large mixing bowl until smooth and creamy. This is super important. Trust me.
Gradually add the powdered sugar, beating on low speed until fully incorporated. Mix in the vanilla extract. If the frosting seems too thick, add a tablespoon of milk at a time until you reach the desired consistency. I like it fluffy!
Once the cake is completely cool, spread the cream cheese frosting evenly over the top. Sprinkle the pretzel crunch topping generously over the frosting. Feel free to get creative with the arrangement!
Cut the cake into squares and serve. Prepare for rave reviews from friends and family. This cake is seriously addictive!

📝 Notes

For a richer chocolate flavor, use dark cocoa powder.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for 5 minutes.
Make sure your cream cheese and butter are softened before making the frosting to avoid lumps.