Chocolate Peanut Butter Pretzel Cake (Printable)

A rich chocolate cake with creamy peanut butter and crunchy pretzel layers.

# Ingredient List:

→ Chocolate Cake

01 - 2 cups all-purpose flour
02 - 3/4 cup unsweetened cocoa powder
03 - 2 cups granulated sugar
04 - 1 1/2 tsp baking powder
05 - 1 1/2 tsp baking soda
06 - 1 tsp salt
07 - 1 cup buttermilk, room temperature
08 - 1/2 cup vegetable oil
09 - 2 large eggs, room temperature
10 - 2 tsp vanilla extract
11 - 1 cup hot water

→ Peanut Butter Filling

12 - 1 cup creamy peanut butter
13 - 1/2 cup unsalted butter, room temperature
14 - 2 cups powdered sugar
15 - 1/4 cup heavy cream
16 - 1/2 tsp vanilla extract

→ Chocolate Ganache

17 - 1 cup semi-sweet chocolate chips
18 - 2/3 cup heavy cream

→ Pretzel Crunch

19 - 1 1/2 cups mini pretzel twists, lightly crushed
20 - 2 tbsp unsalted butter, melted
21 - 2 tbsp brown sugar

→ Decoration

22 - Whole or halved pretzels for topping
23 - Mini peanut butter cups (optional)

# How-To Steps:

01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt. Add buttermilk, oil, eggs, and vanilla. Mix until combined, then pour in hot water and mix until smooth.
03 - Divide batter evenly among pans. Bake for 25–28 minutes or until a toothpick comes out clean. Let cakes cool in pans for 10 minutes, then turn onto wire racks to cool completely.
04 - Toss crushed pretzels with melted butter and brown sugar. Spread on a baking sheet and bake at 350°F for 7–9 minutes. Cool completely.
05 - Beat peanut butter and butter until creamy. Gradually add powdered sugar, then mix in cream and vanilla. Beat until fluffy and spreadable.
06 - Heat heavy cream in a saucepan until just simmering. Pour over chocolate chips in a bowl, let sit for 2 minutes, then stir until smooth. Cool slightly.
07 - Place one cake layer on a plate. Spread with half the peanut butter filling and sprinkle with a third of the pretzel crunch. Repeat with second layer. Top with final cake layer.
08 - Pour ganache over the top of the cake, letting it drip down the sides. Decorate with remaining pretzel crunch, whole pretzels, and peanut butter cups if using.
09 - Chill for 30 minutes before slicing for cleanest cuts.

# Expert Advice:

01 -
  • Combines creamy peanut butter and rich chocolate flavors for an indulgent dessert.
  • Pretzel crunch adds a delightful salty contrast and texture.
  • Medium difficulty makes it approachable yet impressive.
  • Perfect for a special occasion like Father’s Day, serving 12.
02 -
  • Use room temperature ingredients to ensure even mixing and moist cake layers.
  • Bake the pretzel crunch separately to maintain its texture and prevent sogginess.
  • Allow the ganache to cool slightly before pouring to achieve a smooth, glossy finish.
  • Chill the assembled cake to make slicing easier and cleaner.
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