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.
Servings: 12 slices
Calories: 2654kcal
Ingredients
For the 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: 1slice | Calories: 2654kcal | Carbohydrates: 512g | Protein: 10g | Fat: 71g | Saturated Fat: 37g | Polyunsaturated Fat: 29g | Cholesterol: 147mg | Sodium: 345mg | Fiber: 2g | Sugar: 491g