Strawberry Pretzel Cake Recipe
Serves 8
40 mins prep
45 mins cook
60 mins Resting Time
145 mins total
Pretzel-flavored cake topped with cream cheese whipped cream, juicy strawberries and crunchy pretzel crust pieces.
0 servings
Pretzel cake
Pretzel crunch
Macerated strawberries
Cream cheese whipped cream
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Do ahead
Preheat the oven to 350°F. Grease and line an 8-inch round cake pan with parchment paper.
Make the cake
In a medium mixing bowl, whisk together the dry ingredients: cake flour, baking powder, baking soda, kosher salt and pretzel powder. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, molasses and granulated sugar. Beat together on medium-high for 3 minutes, or until lighter in color and fluffy, scraping down the sides of the bowl periodically.
Add the eggs and mix on medium-high again for 3 minutes, scraping down the sides of the bowl periodically.
With the mixer running on low speed, drizzle in the buttermilk, oil and vanilla. Beat on medium-high for 4-6 minutes, until much lighter in color and homogenous, scraping down the sides of the bowl periodically.
Add the whisked dry ingredients and mix just until no dry streaks of flour remain. Pour into the prepared pan.
Bake for 25-30 minutes or until a cake tester inserted in the center comes out clean. Let cool in the pan for 20 minutes before carefully tipping onto a wire rack to cool completely.
Make the pretzel crunch
Preheat the oven to 350°F. Prepare a large baking sheet with a sheet of parchment paper.
In a medium heatproof bowl, melt the butter in the microwave or the stovetop. Add the granulated sugar and whisk together. Add the crushed pretzels and stir to coat.
Pour onto the prepared pan, patting it down with the back of a rubber spatula or your hands until packed together.
Bake for 12-14 minutes. Let cool completely on the pan before crushing into fragments. Set aside.
Macerate the strawberries
In a medium bowl, add the halved strawberries, sugar, salt and citric acid or lemon juice (if using). Stir with a spoon until the strawberries are coated. Let sit for at least 20 minutes to let the mixture get syrupy.
Whip the cream
In the bowl of stand mixer fitted with the paddle attachment, whip the cream cheese and powdered sugar until no lumps remain. Add the heavy cream and vanilla extract. Switch to the whisk attachment and beat on high until soft peaks form.
Assemble
Poke holes in the top of the cake with a fork. Spoon some of the syrup from the bottom of the bowl that the macerated strawberries are in on top of the cake and let it soak in.
Spread the whipped cream on top, making a bit of an indention in the middle for the strawberries to sit. Spoon on the strawberries and some of the juices.
Garnish with pieces of the pretzel crunch.
