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!
Pretzels, Peanut Butter, and Beer Cake Recipe | #SundaySupper
- 1 cup all purpose flour
- 1 cup cocoa
- 2 cups sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 eggs
- 1 teaspoon pure vanilla extract
- 1 cup unsalted butter melted
- 1 cup beer preferably stout
- 1 cup confectioners' sugar
- 1 cup creamy peanut butter
- 5 tablespoons unsalted butter at room temperature
- 3/4 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 1/3 cup heavy cream
- 3 cups pretzel twists
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.
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