This Peanut Butter Pretzel Cake is perfect for the peanut butter lover! Salted Caramel and pretzels add a tasty twist. And each step can be made ahead!
1tablespoonunsalted butterat room temperature, for greasing the pans
¼cupAll-purpose flourfor dusting the pans
4cupsdry Cake Magic! Cake Mixsee below, whisked well before measuring
¾cupplain yogurtfull-fat (not low fat), preferably not Greek yogurt
½cupsmooth peanut butter
4largeeggsat room temperature
1cupunsalted butter, melted and cooled, or 1 cup vegetable oil
1cupwater
For the Vanilla Syrup
½cupsugar
½cupheavywhipping cream
Pinchof salt
½teaspoonpure vanilla extract
Stir ¼ cup Salted Caramelsee below for ingredients for Salted Caramel Syrup , add to vanilla syrup mixture until combined
Salted Caramel
½cupsugar
½teaspoonkosher salt
2tablespoonsunsalted butter
2tablespoonspure vanilla extract
½cupheavy whipping creamwhipping cream
For the Salted Caramel Frosting + Topping
1½cupsunsalted butterat room temperature
½cupSalted Caramelplus extra for swirling, if desired
½teaspoonkosher salt
16ouncesconfectioners’ sugar
2teaspoonspure vanilla extract
2cupspretzelscrushed
1teaspoontable salt NOTE: It’s important to use table salt in the cake mix; other types will eventually settle out of the mix.
Instructions
Cake Mix Instructions
Place all of the ingredients in a large bowl and whisk together well to combine.
Set mixture aside (or store in airtight container for up to three days) until ready to use.
Whisk the mix again before measuring.
Cake Mixture Instructions (part two)
Preheat the oven to 350°F. Butter the bottom and side of the pan(s). Dust with flour to coat, then invert and tap out any excess. (If making cupcakes, use liners instead of greasing and coating the tins.)
Place the cake mix in a large bowl. Whisk together the yogurt, peanut butter, and eggs in a small bowl. Add the peanut butter mixture, butter, and water to the cake mix and stir until moistened and no lumps remain (be careful not to overmix). Divide the batter between the prepared pans.
Bake until the layers are domed and a few moist crumbs cling to a skewer inserted in the center of the cake, 32 to 36 minutes (40 to 50 minutes for a Bundt, 25 to 35 minutes for a 13 by 9-inch cake, and 20 to 25 minutes for cupcakes). (At this point, coat the layers with syrup as directed and let them cool completely in the pans.)
Bake until the layers are domed and golden brown, and a few moist crumbs cling to a skewer inserted in the center of the cake, 35 to 40 minutes (40 to 50 minutes for a Bundt, 25 to 30 minutes for a 13 by 9-inch cake, and 20 to 25 minutes for cupcakes).
While the cake is baking, prepare the syrup: Combine the sugar, cream, and salt in a small saucepan and bring to a boil over medium-high heat. Stir to dissolve the sugar. Remove from the heat, stir in the vanilla, and set aside to cool. Use the syrup warm or let it stand, covered, until it reaches room temperature.
For the Salted Caramel
Combine the sugar and salt in a heavy medium-size saucepan over medium to medium-high heat. Cook, without stirring, until the sugar dissolves, about 2 minutes. Continue to cook, swirling the pan occasionally, until the caramel is deep amber and smells of toasted nuts but has not begun to smoke, 5 to 8 minutes.
Tilt the pan away from you and stir in the butter and vanilla. Add the heavy cream in a thin stream (the caramel will swell, bubble, and possibly splatter, so be careful and don’t rush). Stir until the cream is incorporated, about 1 minute.
Remove the pan from the heat and let the caramel cool completely before using (it will thicken significantly as it cools).
Assembling the Cake
After removing the cake layers from the oven, pierce them (still in the pans) at 1-inch intervals with a skewer or paring knife. Pour or brush the syrup over the layers, dividing it evenly. Set the layers aside, in the pans, on a wire rack to cool completely. (The syrup will soak into the cakes.)
When the cakes are cool and no longer wet to the touch, 1 to 2 hours, make the frosting: Combine the butter, caramel, salt, and 2 cups of the sugar in a large bowl and beat with an electric mixer on low speed until incorporated, about 1 minute. Add the remaining sugar and beat on medium speed until the frosting is pale and no longer grainy, about 2 minutes. Add the vanilla and beat until the frosting is very light and fluffy, about 2 minutes.
Run a knife, or an offset spatula, around the edge of one of the cake layers to loosen it. (Turn the layers out of their pans 1 by 1, as you frost them.) Place the layer on a cake plate with strips of waxed, or parchment, paper underneath; these will catch any drips and keep your cake plate clean. Spread the layer with about a third of the frosting on top.
Frost the rest. Run a knife, or an offset spatula, around the edge of the remaining cake layer. Invert it onto the frosted layer. Frost the sides and top of the cake with the remaining frosting.
Sprinkle with crushed pretzels.
Notes
MAKE AHEAD TIPS:The cake mix, salted caramel and frosting can all be made ahead and stored until ready to assemble. See instruction for more details. You can also crush the pretzels ahead of time and store in an airtight container or zip top bag until ready to use. This is a lengthy recipe but so delicious--save some time and make some (or all) of the different parts ahead!