I felt for one of my son’s ballet teachers after a rough week, so I offered to bring a snack after class. When I asked “salty or sweet?” she answered, “Both.” I didn’t feel like leaving the house on my one day off, so I made do with what I already had in the pantry and turned it into a dessert that could brighten a bad week. I decided to add pretzels into and on top of a rich chocolate sheet cake. I’m not entirely sure why I combined them, but I’m very glad I did — the result was spectacular.
The base for this Chocolate Pretzel Sheet Cake is inspired by The Pioneer Woman’s extra rich, buttery “The Best Chocolate Sheet Cake Ever.” Into the super moist chocolate sheet cake batter I folded a layer of small pretzel twists for a salty surprise throughout the cake.
*Yes, I use the word “moist” because it truly describes the cake — anything clunkier just doesn’t fit.
Once the cake comes out of the oven, you pour a warm, glossy chocolate glaze over it and then arrange another layer of pretzel twists on top. The glaze sets and secures the pretzels to the cake, creating a beautiful contrast of glossy chocolate and crunchy, salty pretzels. At this point the cake is already irresistible.
If you like to take things a step further, gently warm some peanut butter until it thins and drizzle it over the top. The peanut butter drizzle elevates the cake into something unforgettable — chocolate, salty pretzel crunch, and a ribbon of peanut butter combine for a craveable bite. This version won over Miss Marie and lifted her spirits for the rest of the week.
Cook’s Notes
- Use small pretzel twists rather than larger ones — they’re easier to cut through when serving individual pieces.
- Pretzels baked into the cake won’t stay crunchy, but they won’t be soggy either. They soften slightly and become part of the cake’s texture while contributing that distinctive pretzel flavor.
- The pretzels placed on top of the glaze remain crisp, which adds a welcome contrast in texture.
- The peanut butter drizzle is optional. It’s excellent if allergies aren’t a concern — highly recommended for peanut butter fans.
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Chocolate Pretzel Sheet Cake
Rebecca Lindamood
Pin Recipe
Ingredients
For the Cake:
- 1 cup butter (2 sticks)
- A generous 1/4 cup cocoa powder
- 1 cup boiling water
- 2 cups all-purpose flour
- 2 cups sugar
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 2 large eggs
- Icing and topping:
- 1 3/4 sticks butter
- A generous 1/4 cup cocoa powder
- 6 tablespoons milk
- 1 teaspoon vanilla extract
- 1 pound powdered sugar
- 1 bag small pretzels
Optional:
- 1/3 cup peanut butter
Instructions
- Preheat oven to 350°F.
- Bring the water to a boil. Meanwhile, melt the butter in a medium saucepan over medium-low heat and whisk in the cocoa. Carefully whisk the boiling water into the butter-cocoa mixture. Let it boil for 1 minute, then remove from heat and let cool briefly.
- In a large bowl, whisk together the flour, sugar, and salt. Pour in the chocolate mixture and whisk until no dry pockets remain.
- In another bowl, combine the buttermilk, baking soda, vanilla, and eggs. Stir into the flour and chocolate mixture until smooth.
- Pour the batter into an ungreased jelly roll pan (or rimmed baking sheet). Arrange small pretzel twists in rows over the batter and bake for 20 minutes.
While the cake is baking, make the icing:
- Melt the butter in a medium saucepan over medium-low heat. Whisk in the cocoa powder until smooth, then whisk in the milk, vanilla, and powdered sugar until fully combined and smooth.
- As soon as the cake comes from the oven, pour the warm icing evenly over the top, avoiding spreading with a spatula when possible. Arrange another layer of small pretzels on the glaze and allow the cake to cool completely. If using peanut butter, gently warm it until thin enough to drizzle, stir, and drizzle over the cooled cake. Let it set for 5 minutes.
- Slice the cake into pieces sized to match the pretzels on top and serve. Store leftovers tightly wrapped at room temperature for 4–5 days.
Nutritional information is an estimate. Calculate nutrition using the specific ingredients you use if needed.
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