Save It A bold, savory snack cake combining crunchy pretzels, zesty ranch flavor, and a kick of spice—perfect for parties or game day gatherings.
I developed this “chaos cake” after a series of game night requests for something bold and fun. Pretzels are a favorite in our house, and mixing them into a savory snack cake with ranch and hot sauce brought instant smiles!
Ingredients
- Salted pretzels: 3 cups, roughly crushed (for dry mix)
- All-purpose flour: 1 cup (for dry mix)
- Cheddar cheese: 1/2 cup, finely grated (for dry mix)
- Ranch seasoning mix: 1 packet (1 oz/28 g, for dry mix)
- Smoked paprika: 1 teaspoon (for dry mix)
- Cayenne pepper: 1/2 teaspoon (for dry mix)
- Baking powder: 1/2 teaspoon (for dry mix)
- Baking soda: 1/4 teaspoon (for dry mix)
- Eggs: 3 large (for wet mix)
- Buttermilk: 1 cup (for wet mix)
- Unsalted butter: 1/4 cup, melted (for wet mix)
- Hot sauce: 2 tablespoons (such as Frank’s RedHot, for wet mix)
- Dijon mustard: 1 tablespoon (for wet mix)
- Mini pretzels: 1/2 cup (for topping)
- Pickled jalapeños: 1/4 cup, chopped (for topping)
- Parmesan cheese: 2 tablespoons, grated (for topping)
Instructions
- Prep the oven and pan:
- Preheat oven to 350°F (175°C). Grease and line a 9-inch (23 cm) round cake pan with parchment paper.
- Mix dry ingredients:
- In a large bowl, combine crushed pretzels, flour, cheddar cheese, ranch seasoning, smoked paprika, cayenne pepper, baking powder, and baking soda. Mix well.
- Mix wet ingredients:
- In a separate bowl, whisk together eggs, buttermilk, melted butter, hot sauce, and Dijon mustard until smooth.
- Combine wet and dry:
- Pour wet ingredients into dry ingredients. Stir until just combined, do not overmix.
- Fill pan and add toppings:
- Pour batter into prepared pan and smooth the top. Scatter mini pretzels, chopped jalapeños, and Parmesan cheese over batter.
- Bake:
- Bake for 28 to 32 minutes, or until a toothpick comes out clean and top is golden brown.
- Cool and serve:
- Cool in pan for 10 minutes, transfer to a wire rack. Slice and serve warm or room temperature.
Save It The kids love helping sprinkle extra jalapeños and mini pretzels just before baking—and everyone competes for a corner slice!
Variations & Swaps
Try swapping buttermilk for plain yogurt or adding pepper jack cheese for even more heat. Use gluten-free pretzels and flour to cater to dietary needs.
Serving Suggestions
This snack cake is great alongside cold beer, ranch dipping sauce, or a crisp green salad. It travels well for potlucks and tailgates.
Required Tools
Mixing bowls, whisk, 9-inch (23 cm) cake pan, rubber spatula, parchment paper, and wire rack make prep easy and mess-free.
Save It This savory, spicy snack cake will disappear fast—be sure to grab a piece while it’s fresh!
Common Questions About Recipes
- → Can I make this without buttermilk?
Yes, plain yogurt can be substituted for buttermilk for similar texture and tang.
- → How can I increase the heat?
Add extra cayenne pepper or swap in pepper jack cheese to boost the spicy notes.
- → What’s the best way to crush pretzels?
Place pretzels in a zip-top bag and gently crush using a rolling pin or your hands.
- → Can I prepare ahead for parties?
Yes, bake the snack cake in advance and slice before serving. It keeps well at room temperature.
- → Which dipping sauces pair well?
Cool ranch dressing or tangy mustard are ideal for complementing the spicy, savory flavors.
- → What allergens are present?
This dish contains wheat, milk, and eggs. Check pretzel labels for potential soy or mustard.