Description
This unique cake combines savory ranch seasoning with pretzels to create an explosion of flavors.
Ingredients
Scale
- 3 cups salted pretzels, roughly crushed
- 1 cup all-purpose flour
- 1/2 cup finely grated cheddar cheese
- 1 ounce ranch seasoning mix
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3 large eggs
- 1 cup buttermilk
- 1/4 cup unsalted butter, melted
- 2 tablespoons hot sauce
- 1 tablespoon Dijon mustard
- 1/2 cup mini pretzels
- 1/4 cup pickled jalapeños, chopped
- 2 tablespoons grated Parmesan cheese
Instructions
- Start by preheating your oven to 350°F (175°C) and greasing your 9-inch round cake pan. Line the base with parchment paper for easy removal.
- In a large mixing bowl, combine the crushed pretzels, flour, shredded cheddar cheese, ranch seasoning, smoked paprika, cayenne pepper, baking powder, and baking soda. Stir until well mixed.
- In a separate bowl, whisk together the eggs, buttermilk, melted butter, hot sauce, and Dijon mustard until smooth.
- Pour the wet ingredients into the dry mixture. Gently combine using a spatula, stirring just until no dry flour is visible.
- Transfer the batter into the prepared cake pan, smoothing the top with a spatula. Sprinkle the mini pretzels, chopped pickled jalapeños, and grated Parmesan cheese evenly over the top.
- Place the cake in the oven and bake for 28 to 32 minutes. Let it rest for 10 minutes before transferring it to a wire rack to cool completely.
Notes
This cake can be made gluten-free by using a gluten-free flour blend. Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 32 minutes
- Category: Dessert
Nutrition
- Calories: 250 kcal
- Sodium: 600 mg
- Protein: 8 g