Save A savory and spicy sheet cake topped with tangy cream cheese, crispy bacon, jalapeños, and crunchy pretzels—a perfect party snack or game day treat. This loaded jalapeño pretzel sheet cake brings together layers of flavor and texture with every bite.
I first made this for a family gathering where the pretzel cake was a huge hit. Everyone loved the combination of creamy topping, smoky bacon, and spicy jalapeños spread across a golden, chewy base.
Ingredients
- All-purpose flour: 2 cups
- Baking powder: 1 ½ tsp
- Baking soda: ½ tsp
- Fine sea salt: 1 tsp
- Granulated sugar: 1 tbsp
- Buttermilk (room temperature): 1 cup
- Large eggs: 2
- Unsalted butter (melted): ¼ cup
- Sharp cheddar cheese (shredded): ½ cup
- Pickled jalapeños (chopped): ¼ cup
- Yellow mustard: 1 tbsp
- Olive oil (for greasing pan): 1 tbsp
- Cream cheese (softened): 8 oz
- Sour cream: ¼ cup
- Lemon juice: 1 tbsp
- Garlic powder: ½ tsp
- Smoked paprika: ¼ tsp
- Scallions (chopped): ⅓ cup
- Crispy cooked bacon (crumbled, optional): ½ cup
- Pickled jalapeños (chopped, for topping): ½ cup
- Mini pretzels (roughly crushed): ¾ cup
- Shredded cheddar cheese (for topping): ½ cup
Instructions
- Prep and Grease Pan:
- Preheat oven to 350°F (175°C). Grease a rimmed 9x13 inch baking sheet or pan with olive oil.
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- Mix Wet Ingredients:
- In a separate bowl, whisk buttermilk, eggs, melted butter, and mustard until smooth.
- Combine Mixtures:
- Add wet ingredients to dry ingredients and stir gently until just combined. Fold in cheddar cheese and chopped jalapeños.
- Bake the Cake:
- Pour batter into prepared baking sheet and spread evenly. Bake for 20–25 minutes, or until golden brown and a toothpick inserted in center comes out clean. Cool completely in pan.
- Prepare Topping:
- While cake cools, beat cream cheese, sour cream, lemon juice, garlic powder, and smoked paprika together until smooth and fluffy.
- Top the Cake:
- Once cake is cool, spread cream cheese mixture evenly over top.
- Add Final Toppings:
- Sprinkle with scallions, bacon (if using), jalapeños, crushed pretzels, and shredded cheddar cheese.
- Serve:
- Slice into squares and serve immediately for maximum crunch.
Save This pretzel cake is now a birthday tradition in our house because everyone loves nibbling a spicy square while sharing stories at the table.
Required Tools
9x13 inch rimmed baking sheet or pan, mixing bowls, hand mixer or whisk, rubber spatula, cooling rack, knife
Allergen Information
Contains wheat (gluten), eggs, milk (dairy), possible soy (in processed ingredients), pork (if using bacon)
Nutritional Information
Per serving: 285 calories, 16 g total fat, 25 g carbohydrates, 8 g protein
Save Slice just before serving to keep the pretzels crunchy and enjoy with your favorite cold beverage.
Recipe Guide
- → Can I make this without bacon?
Yes, simply omit bacon or use a vegetarian substitute for a meat-free version.
- → How spicy is the pretzel cake?
The cake has mild to moderate spice from pickled jalapeños. Add fresh jalapeños for extra heat.
- → What is the best way to serve this snack?
Slice into squares and serve immediately for maximum crunch, chilled or at room temperature.
- → Can I make this ahead of time?
Yes, bake and cool the cake, add toppings before serving to keep the pretzels crunchy.
- → What beer pairs well with this dish?
A crisp lager or wheat beer complements the savory and spicy flavors.
- → Are there allergy concerns I should be aware of?
This contains wheat, eggs, milk, and possibly soy; check processed ingredients for allergens.