Savory sheet cake with cream cheese, bacon, jalapeños, crunchy pretzels. Great for parties and game day.
# Components:
→ Pretzel Cake Base
01 - 2 cups all-purpose flour
02 - 1 ½ teaspoons baking powder
03 - ½ teaspoon baking soda
04 - 1 teaspoon fine sea salt
05 - 1 tablespoon granulated sugar
06 - 1 cup buttermilk, at room temperature
07 - 2 large eggs
08 - ¼ cup unsalted butter, melted
09 - ½ cup shredded sharp cheddar cheese
10 - ¼ cup chopped pickled jalapeños
11 - 1 tablespoon yellow mustard
12 - 1 tablespoon olive oil, for greasing pan
→ Topping
13 - 8 ounces cream cheese, softened
14 - ¼ cup sour cream
15 - 1 tablespoon lemon juice
16 - ½ teaspoon garlic powder
17 - ¼ teaspoon smoked paprika
18 - ⅓ cup chopped scallions
19 - ½ cup crispy cooked bacon, crumbled (optional; omit for vegetarian)
20 - ½ cup chopped pickled jalapeños
21 - ¾ cup mini pretzels, roughly crushed
22 - ½ cup shredded cheddar cheese
# Method:
01 - Set oven to 350°F. Lightly grease a 9x13-inch rimmed baking sheet or pan with olive oil.
02 - Combine flour, baking powder, baking soda, fine sea salt, and granulated sugar in a large mixing bowl using a whisk.
03 - In a separate bowl, whisk together buttermilk, eggs, melted unsalted butter, and yellow mustard until mixture is smooth.
04 - Pour wet ingredient mixture into dry ingredients. Stir gently until just combined. Fold in shredded sharp cheddar cheese and chopped pickled jalapeños.
05 - Transfer batter to the prepared pan and spread evenly. Bake on center rack for 20 to 25 minutes, until golden and a toothpick inserted in center is clean. Let cool completely in the pan.
06 - While cake cools, use a hand mixer or whisk to blend softened cream cheese, sour cream, lemon juice, garlic powder, and smoked paprika until smooth and fluffy.
07 - Once cooled, spread the whipped cream cheese mixture evenly over the cake surface.
08 - Scatter chopped scallions, crumbled bacon (if using), chopped jalapeños, crushed mini pretzels, and shredded cheddar cheese on top.
09 - Cut sheet cake into squares using a sharp knife. Serve immediately to preserve pretzel crunch.
