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By Katie Moseman 43 Comments
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Spring Fling Fun
I’ve been inspired join the Sunday Supper fun today! This week’s theme is “Spring Fling,” featuring any and all foods that we associate with springtime, and it’shosted by Crazy Foodie Stunts and Lifestyle Food Artistry. Check them out!
Personally, I associate springtime with birthdays. Just as the warm weather arrives, family birthdays start coming one after another. Between March and June, there are five birthdays to celebrate!
My husband’s birthday comes first, in March. Although I am quite honestabout the fact that I am a hopeless cake decorator, I’m still willing to attempt birthday cakes for the people I love. At least the cakes usually taste good, even if the decoration is unorthodox.
This year, my husband asked for his cake to includebeer, pretzels, and peanut butter. I modified a champagne brownie cake recipe to make rich, fudgy beer cake layers. Then I borrowed an Ina Garten peanut butter frosting recipe and garnished the whole thing with pretzel twists. Voila! A pretzels, peanut butter, and beer cake!
Decorating This Cake Is Easy
I used a very simple method to decorate the cake, one that even I couldn’t mess up. I frosted the inside and top of the cake, leaving the sides bare. After that, I madesmall dots of frosting to stick pretzels to the sides in a pretty pattern, then I stuck more pretzels to the top of the frosted cake. That’s all, folks. You, too, can be a fancy cake decorator!
Talk to Me!
Do you have special foods or recipes that you whip out for spring? Tell me about it!
Oh, and don’t forget to check out all the other #SundaySupper “Spring Fling” recipes located underneath this recipe!
5 from 7 votes
Pretzels, Peanut Butter, and Beer Cake Recipe | #SundaySupper
You'll love this easy to make chocolate beer cake, covered in peanut butter frosting and decorated with pretzel twists!
CourseDessert
CuisineAmerican
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 10 People
Calories 961 kcal
Author Katie Moseman
Ingredients
Cake
- 1cupall purpose flour
- 1cupcocoa
- 2cupssugar
- 1teaspoonbaking powder
- 1/2teaspoonsalt
- 4eggs
- 1teaspoonpure vanilla extract
- 1cupunsalted buttermelted
- 1cupbeerpreferably stout
Frosting
- 1cupconfectioners' sugar
- 1cupcreamy peanut butter
- 5tablespoonsunsalted butterat room temperature
- 3/4teaspoonpure vanilla extract
- 1/4teaspoonkosher salt
- 1/3cupheavy cream
Decoration
- 3cupspretzel twists
Instructions
For the Cake
Preheat the oven to 350 and prepare two 9-inch cake pans by lining with parchment paper and spraying the interior sides of the pans with baking spray.
In a large mixing bowl, whisk together the flour, cocoa, sugar, baking powder, and salt, then set aside.
In a second mixing bowl, whisk together the eggs, vanilla, and melted butter. Stir in the beer.
Add the wet mixture to the dry mixture a little at a time and whisk until just combined. The batter will be runny.
Pour half of the batter into each prepared pan and bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out with a few moist crumbs but no wet batter. Let cool completely in the pans on a rack.
For the Frosting
Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in a bow. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.
To Decorate the Cake
Place one layer of the cake on a cake stand or plate. Spread a layer of frosting on top of the cake layer, almost to the edge.
Place the other layer on top of the frosted first layer. Spread a layer of frosting on the top, right up to the edge. Arrange pretzels on top in concentric circular patterns.
To decorate the sides, apply a little frosting to the center of a pretzel twist, then press it against the cake. Alternate pretzels right-side-up and upside-down as you go.
Nutrition Facts
Pretzels, Peanut Butter, and Beer Cake Recipe | #SundaySupper
Amount Per Serving
Calories 961Calories from Fat 396
% Daily Value*
Fat 44g68%
Saturated Fat 21g131%
Cholesterol 140mg47%
Sodium 1226mg53%
Potassium 489mg14%
Carbohydrates 129g43%
Fiber 6g25%
Sugar 56g62%
Protein 19g38%
Vitamin A 955IU19%
Calcium 76mg8%
Iron 6.3mg35%
* Percent Daily Values are based on a 2000 calorie diet.
Beverages
- Easter Egg Smoothie by Sew You Think You Can Cook
- Home-made Limoncello by Manu’s Menu
- Meyer Lemon Rosemary Martini by The Redhead Baker
Appetizers
- Asparagus and Roasted Garlic Hummus by Palatable Pastime
- Baked Lemon and Goat Cheese Dip by The Girl In The Little Red Kitchen
- Cauliflower Salad by Wallflour Girl
- Green Asparagus Soup with Seared Scallops by An Appealing Plan
- Panzanella Primavera by Culinary Adventures with Camilla
- Salmon Berry and Almond Salad with Lemon Honey Dressing by Family Foodie
- Skillet Spinach Artichoke Dip by Life Tastes Good
Sides
- Asparagus Gribiche by The Wimpy Vegetarian
- Early Peas with Pearl Onions in Cream by Lifestyle Food Artistry
- Roasted Asparagus with Balsamic Mustard Vinaigrette by Food Done Light
- Sauteed Artichokes & Potatoes by Carrie’s Experimental Kitchen
- Spring Green Rice by Magnolia Days
Entreés
- Artichoke Pesto Pasta by PancakeWarriors
- Crispy Honey Chicken Spring Salad by Rants From My Crazy Kitchen
- Early Spring Risotto by Cooking Chat
- Honey Lemon Shrimp by Cindy’s Recipes and Writings
- Irish Lamb Stew by Food Lust People Love
- Perfect Scrambled Eggs with Asparagus, Goat Cheese and Chives by Bobbi’s Kozy Kitchen
- Quiche Florentine by Curious Cuisiniere
- Roasted Lamb Chops, Fontina Cheese Polenta with Asparagus and Mushrooms by Crazy Foodie Stunts
- Root Vegetable Risotto by Momma’s Meals
- Spring Lemon Pasta by MealDiva
- Spring Pea & Chèvre Souffle by FoodieTots
- Spring Vegetable Risotto by A Day in the Life on the Farm
- Salmon and Strawberry Spinach Salad with a Kentucky Maple Vinaigrette by Dandelion Greens
- Tilapia with Classic Pesto by Whole Food | Real Families
- Veal Stew with Spring Greens by The Texan New Yorker
Desserts
- Berry Shortcakes by That Skinny Chick Can Bake
- Blueberry Coconut Macaroons by Pies and Plots
- Blueberry Rhubarb Muffins by Hezzi-D’s Books and Cooks
- Carrot Cake Cookies by Noshing With The Nolands
- Carrot Cake with Lemon Cream Cheese Icing by Take A Bite Out of Boca
- Gluten Free Healthy Hummingbird Cake by Cupcakes & Kale Chips
- Lemon Cream Pie with Girl Scouts Lemonade Cookie Crust by Our Good Life
- Lemon Meringue Pie by Serena Bakes Simply From Scratch
- Low-Fat Strawberry Muffins by Small Wallet, Big Appetite
- Matcha Strawberry Cake by Brunch with Joy
- Palm Sunday Easter Bread by Love and Confections
- Pretzels, Peanut Butter, and Beer Cake Recipe by Recipe for Perfection
- Sticky Carrot Squares by What Smells So Good?
- Three Berry Coconut Crispies by Simply Healthy Family
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
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Comments
Oh wow what a cake!! This is a stunner for sure. Plus what great flavors and the sweet/salty combo.
Reply
Katie
Thanks, Renee! It sure was tasty. And the cake was so moist and fudgy!
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Dini @ Giramuk's Kitchen
Looks like an awesome Cake Katie! 🙂 Love the combination of Chocolate, Beer and Peanut butter! Plus that Peanut butter frosting is amazing too! Love Ina’s recipes 🙂
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Katie
My mother always recommends Ina Garten’s recipes, so when I saw that this particular PB frosting was hers, I picked it! 🙂
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You rose to the occasion for your hubby’s birthday! This is one beautiful cake!!!
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Katie
Thanks, Liz! I’m so not a decorator, and that’s why I like to stick food all over my “fancy” cakes to cover the inexpert frosting application! Ha!
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This cake looks wonderfully decadent! Love the sweet- salty combo!
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Katie
Thank you, Laura! I’m glad my husband suggested that particular combination, because it turned out so well!
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What a pretty cake and love the salty, sweet combination!!Reply
Katie
Thanks, Tara! Glad you like it! 🙂
Reply
Really interesting and different idea for cake!
Reply
Katie
One of my followers on Twitter from the UK called it a “lad cake.” I thought that was spot on!
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What a wonderful birthday cake…..made to his specifications and gorgeous to boot.
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Valerie Cathell Clark
You had me so curious with your title! This looks yummy and I am putting it on my list for spring!Reply
I love the sweet/salty combo in this cake! yummm
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Cathleen @ A Taste Of Madness
This cake is gorgeous!! Anything with pretzels in it is okay in my book 🙂
Reply
Now this is one incredible cake! I just love the peanut butter, beer and pretzel combination. Wish I had a slice now.
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Katie
I wish I had a slice too! (Ha!)
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My brother in law would LOVE this cake…chocolate, peanut butter, beer…nothing better! Thanks for sharing and have fun celebrating the birthdays!
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Katie
I’m thinking about doing a variation for Easter… a Chocolate Mimosa Cake! Chocolate & champagne cake with frosting flavored with fresh orange juice! I’m drooling already!
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Oh my goodness!! This cake looks SO yummy- my husband & son both have birthdays in July, they would both love this! Thank you for sharing!
XOXOReply
Beer, pretzels, cake? Sounds like a recipe for perfection! (Sorry, couldn’t resist) 🙂Reply
This is the ultimate in cake combinations. Killer!!
Reply
Katie
Thanks, Shaina!
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Very creative, Katie. BTW my birthday is Oct 18th! lol
Reply
Laura
So I was the only kid growing up in a house of 4 kids that hated peanut butter. So for years I just didn’t understand the draw people had to it. Then I had a little girl who just loved peanut butter. We have a rule that she has to try a bite of something before she says she doesn’t like it. So one day when she offered me a bite of her peanut butter toast I felt I had to follow the rules. Much to my surprise I loved it. I am now starting to get a little peanut butter obsessed. 🙂
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Oh wow that sounds like an incredible cake flavor! Sweet and salty heaven 🙂 Like the way you decorated it too!
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Diana @DandelionGreensBlog
What a fun cake! So simple, yet looks and sounds so decadent!
Reply
Katie
Thanks! It was quite decadent. I had family over tonight and made the same cake layer, but instead of peanut butter frosting I served it with a scoop of homemade peanut butter ice cream. Now that was double decadent!
Reply
I love the birthday cake interpretation of this week’s theme! And this cake looks…. wow! I so want a piece!!
Reply
Katie
Spring means birthdays for me! 🙂 I wish I could give out pieces of cake electronically. They need to invent e-cake!
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That cake looks amazing!
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Katie this looks delish! Just pinned a must try 🙂Reply
This looks like so much fun!Reply
I’m glad you were able to incorporate beer and pretzels for your husband into a cake. Those two foods I associate with MLB games which could also be a reminder of spring, no?
Reply
Katie
Exactly!
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I have my “OMG” face on right now. This cake is amazing!
Reply
Katie
I didn’t know you had an “OMG” face! 🙂 Glad you like the cake- I was pretty proud of it!
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I am a terrible decorator too. Love how you did this one. I never would have thought to leave the sides bare but it looks wonderful! That’s the part that I always mess up most anyway. And I don’t like too much frosting so it’s a win-win! Happy birthday to your family.Reply
Katie
That’s the part I always mess up, too. That’s exactly why I left it off, plus I too am not a huge frosting fan. I saw it done somewhere and liked how it had an informal look, and I like the contrast of the dark cake with the lighter frosting.
Reply
Stewart poos
It’s national Beer day today. What goes better with beer than pretzels and peanuts. Had to make this one. Thank you for having a picture of how you decorated it. I have no imagination and your picture helped.
Reply
BELINDA
I think the vanilla measurement is missing from the cake. In step 3, you say to mix the eggs, vanilla and melted butter.
Please update the recipe because I want to make it!
Reply
Katie Moseman
I fixed it just now – 1 teaspoon pure vanilla extract 🙂
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