Pretzel Cake Layers

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Ground pretzels give these cake layers a subtle savory kick.

SERVESMakes two 9-inch cake layers

Pretzel Cake Layers

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

1

INSTRUCTIONS

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.

2

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.

3

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.

4

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.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.

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