Pretzels, Peanut Butter, and Beer Cake Recipe

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's hosted 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 honest about 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 include beer, 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 made small 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

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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!

Course Dessert

Cuisine American

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 10 People

Calories 961 kcal

Author Katie Moseman

Ingredients

Cake

• 1 cup all purpose flour
• 1 cup cocoa
• 2 cups sugar
• 1 teaspoon baking powder
• ½ teaspoon salt
• 4 eggs
• 1 teaspoon pure vanilla extract
• 1 cup unsalted butter melted
• 1 cup beer preferably stout

Frosting

• 1 cup confectioners' sugar
• 1 cup creamy peanut butter
• 5 tablespoons unsalted butter at room temperature
• ¾ teaspoon pure vanilla extract
• ¼ teaspoon kosher salt
• ⅓ cup heavy cream

Decoration

• 3 cups pretzel twists

Instructions

For the Cake

1. 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.
2. In a large mixing bowl, whisk together the flour, cocoa, sugar, baking powder, and salt, then set aside.
3. In a second mixing bowl, whisk together the eggs, vanilla, and melted butter. Stir in the beer.
4. Add the wet mixture to the dry mixture a little at a time and whisk until just combined. The batter will be runny.
5. 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

1. 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

1. 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.
2. 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.
3. 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 961 Calories 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

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