Chocolate Peanut Butter Pretzel Cake

This Chocolate Peanut Butter Pretzel Cake is nothing short of delicious. It features moist chocolate cake, peanut butter buttercream frosting all over, and slightly salty pretzel buttercream between layers.

Posting about this cake is long overdue

I actually made and photographed this cake more than a year ago: it was my birthday cake in May 2019. For no particular reason, I just let it sit around in my blog draft posts for a while. It's a shame, too, because the cake was 10/10 delicious.

My 33rd birthday came and went last month without much fanfare. I didn't make anything for myself. It's not that I wouldn't have liked to. But I found myself a little busier than usual, as we ended up bringing our newborn son home from the hospital on the day before my birthday.

Best. Birthday present. Ever.

Anyway, here we are. And it's time to share this cake with you all.

What inspired this recipe?

The recipes for the chocolate cake and and peanut butter buttercream come straight from Joy Wilson’s cookbook, Homemade Decadence: Irresistibly Sweet, Salty, Gooey, Sticky, Fluffy, Creamy, Crunchy Treats. The pretzel buttercream is based on Joy's buttercream recipe, too, but you won't find it verbatim in that cookbook.

Looking for other cakes and cupcakes?

Because who doesn't want more cake?

If we're talking about cake, we need to talk about this Double the Chocolate Cake. You don't want to pass it up.

However, if you're looking for something in a smaller size, check out these Hot Chocolate Cupcakes, Lemon Poppy Seed Cupcakes, and Beet Red Velvet Cupcakes! Double Chocolate Brownie Cupcakes are pretty great, too.

What about recipes featuring peanut butter + chocolate?

I have a Peanut Butter Marshmallow Pie with a pretzel crust that's really good that you should definitely check out. It's topped with chocolate chips, mini marshmallows, and salty peanuts. There's also a No-Bake Chocolate Peanut Butter Pie that's great. Both of these are frozen sweets.

And! Let's not forget about this crazy good Peanut Butter Cheesecake with Dark Chocolate Ganache!

✨ Recipe

Chocolate Peanut Butter Pretzel Cake

Lauren Pacek

This Chocolate Peanut Butter Pretzel Cake is nothing short of delicious. It features moist chocolate cake, peanut butter buttercream frosting all over, and slightly salty pretzel buttercream between layers.

4.58 from 7 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Additional Time 2 hours hrs

Total Time 2 hours hrs 55 minutes mins

Course Cake

Cuisine American

Servings 12 slices

Calories 2654 kcal

Ingredients

  

1x2x3x

For the Chocolate Cake

• ▢ 1 recipe Chocolate Cake

For the Pretzel Buttercream Frosting

• ▢ 16 tbs unsalted butter room temperature
• ▢ 3-4 cups powdered sugar
• ▢ ¼ teaspoon kosher salt
• ▢ 1 teaspoon vanilla extract
• ▢ 1-2 tbs heavy cream or milk
• ▢ ¾ cup finely ground pretzels

For the Peanut Butter Buttercream Frosting

• ▢ 32 tbs unsalted butter room temperature
• ▢ 1 ½ cups smooth peanut butter
• ▢ ½ teaspoon kosher salt
• ▢ 1 tbs vanilla extract
• ▢ 6-7 cups powdered sugar
• ▢ 3-4 tbs heavy cream or milk

Instructions

 

To make the Chocolate Cake

• Follow the instructions for preparing a 3-layer chocolate cake, listed here.
  

To make the Pretzel Buttercream Frosting

• Using a stand mixer fitted with the paddle attachment, beat the butter on medium speed until it is softened (about 1 minute).
• Add the salt and vanilla extract and beat well.
• Next, add 2 cups of the powdered sugar and beat on low until well combined.
• Add another 1-22 cups of sugar along with 1-2 tbs of heavy cream/milk. Beat until combined.
• Add the ground pretzels and remaining cream/milk (if necessary) and beat on medium speed until the frosting reaches the desired consistency.
• Beat on medium-high speed until the frosting is smooth and fluffy (about 4 minutes).

To make the Pretzel Buttercream Frosting

• Using a stand mixer fitted with the paddle attachment, beat the butter on medium speed until it is softened (about 1 minute).
• Add the peanut butter, salt, and vanilla extract and beat well.
• Next, add 2 cups of the powdered sugar and beat on low until well combined.
• Add another 2 cups of sugar along with 3 tbs of heavy cream/milk. Beat until combined.
• Add the remaining 2-3 cups of sugar (depending on your desired consistency) and remaining cream/milk and beat until the frosting reaches the desired thickness.
• Beat on medium speed until the frosting is smooth and fluffy (about 4 minutes).

To assemble the cake

• Spread the Pretzel Buttercream between the layers of chocolate cake.
• Frost the cake however you'd like. I went with rosettes all over.
  

Nutrition

Serving: 1sliceCalories: 2654kcalCarbohydrates: 512gProtein: 10gFat: 71gSaturated Fat: 37gPolyunsaturated Fat: 29gCholesterol: 147mgSodium: 345mgFiber: 2gSugar: 491g

Disclaimer: Nutritional information is a generated estimate and is not guaranteed to be accurate.

Tried this recipe?Let us know how it was!

What gear should I have on hand in order to bake this cake?

• A KitchenAid stand mixer will make the job so much easier
• Round cake pans
• Joy Wilson’s cookbook, Homemade Decadence: Irresistibly Sweet, Salty, Gooey, Sticky, Fluffy, Creamy, Crunchy Treats
• A cake turntable to aid in the decorating process

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