Pretzel Cake Layers
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Ground pretzels give these cake layers a subtle savory kick.
WHY THIS RECIPE WORKS
To make sweet cake layers with pretzel flavor, we started by grinding up pretzels into a “flour” to use in the batter. The addition of some cake flour ensured that the cake had enough structure and was tender, not dense. A little salt and a... Read More
GATHER YOUR INGREDIENTS
Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 9-inch round cake pans, line with parchment paper, and grease parchment. Process pretzels in food processor until finely ground, 1 to 2 minutes; set aside.
Whisk milk, egg whites, molasses, and vanilla together in 4-cup liquid measuring cup. Using stand mixer fitted with paddle, mix flour, sugar, baking powder, salt, and pretzels on low speed until combined. Add butter, 1 piece at a time, and mix until only pea-size pieces remain, about 1 minute.
Add half of milk mixture, increase speed to medium-high, and beat until light and fluffy, about 1 minute. Reduce speed to medium-low, add remaining milk mixture, and beat until incorporated, about 30 seconds (batter may look slightly curdled). Give batter final stir by hand. Divide batter evenly between prepared pans and smooth tops with rubber spatula.
Bake until tops of cakes are golden and toothpick inserted in center comes out clean, 25 to 30 minutes, switching and rotating pans halfway through baking. Let cakes cool in pans on wire rack for 10 minutes. Remove cakes from pans, discarding parchment, and let cool completely on rack, about 2 hours.