Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 cups (260 g) all-purpose flour
- 2 1/2 cups (500 g) granulated sugar
- 3/4 cup (70 g) unsweetened cocoa powder
- 1 cup (240 ml) buttermilk, 1 cup (240 ml) hot coffee or water
- 1/2 cup (120 ml) vegetable oil, 3 large eggs, 2 tsp vanilla extract
- Salt, baking powder, baking soda
- 1 1/4 cups (250 g) granulated sugar + 1/4 cup (60 ml) water for caramel
- 6 tbsp (85 g) unsalted butter + 1/2 cup (120 ml) heavy cream for caramel
- 4 1/2 sticks (510 g) unsalted butter (for buttercreams)
- 7 1/2 cups (900 g) powdered sugar
- 3/4 cup (65 g) unsweetened cocoa powder (for chocolate buttercream)
- 2–3 cups (80–120 g) salted pretzels, crushed, plus 12–18 chocolate-covered pretzels
- Flaky sea salt for garnish
Do This
- 1) Bake three 8-inch chocolate cake layers at 350°F (177°C) for 22–26 minutes; cool completely.
- 2) Make a salted caramel sauce by cooking sugar and water to deep amber, then whisking in butter, cream, vanilla, and salt; cool until thickened.
- 3) Beat butter with powdered sugar and cooled caramel to make caramel buttercream.
- 4) Beat more butter with powdered sugar and cocoa powder to make chocolate buttercream.
- 5) Level cakes. Layer: cake, caramel buttercream, generous sprinkle of crushed pretzels; repeat for all layers.
- 6) Crumb-coat and frost the cake with chocolate buttercream, chill, then drizzle with salted caramel, decorate with chocolate-covered pretzels, extra pretzel crumbs, and flaky sea salt.
Why You’ll Love This Recipe
- Perfect sweet-salty balance: rich chocolate, buttery caramel, and salty pretzels in every bite.
- Multiple textures: soft, moist cake with creamy frosting and a satisfying pretzel crunch.
- Show-stopping centerpiece: tall layers, caramel drip, and chocolate-covered pretzels on top.
- Make-ahead friendly: cake layers, caramel, and frostings can all be prepared in advance.
Grocery List
- Produce: None needed.
- Dairy: Buttermilk, unsalted butter, heavy cream, large eggs.
- Pantry: All-purpose flour, granulated sugar, powdered sugar, unsweetened cocoa powder, vegetable oil, baking powder, baking soda, fine salt, flaky sea salt, vanilla extract, coffee (or instant coffee/hot water), salted pretzels, chocolate-covered pretzels (or chocolate for dipping), water.
Full Ingredients
For the Chocolate Cake Layers (three 8-inch rounds)
- 2 cups (260 g) all-purpose flour, spooned and leveled
- 2 1/2 cups (500 g) granulated sugar
- 3/4 cup (70 g) unsweetened cocoa powder (natural or Dutch-process)
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp fine sea salt
- 1 cup (240 ml) buttermilk, at room temperature
- 3 large eggs, at room temperature
- 1/2 cup (120 ml) neutral vegetable oil (such as canola or sunflower)
- 2 tsp pure vanilla extract
- 1 cup (240 ml) very hot brewed coffee or very hot water
For the Salted Caramel Sauce
- 1 1/4 cups (250 g) granulated sugar
- 1/4 cup (60 ml) water
- 6 tbsp (85 g) unsalted butter, at room temperature, cut into cubes
- 1/2 cup (120 ml) heavy cream, at room temperature
- 1 tsp pure vanilla extract
- 1–1 1/4 tsp flaky sea salt (adjust to taste)
For the Caramel Buttercream (Filling)
- 1 1/2 cups (340 g; 3 sticks) unsalted butter, at room temperature
- 4 cups (480 g) powdered sugar, sifted
- 1/2 cup (120 ml) cooled salted caramel sauce (from above), plus more as needed
- 1–2 tbsp heavy cream, as needed for consistency
- Pinch of fine sea salt (optional, to taste)
For the Chocolate Buttercream (Outer Frosting)
- 1 1/2 cups (340 g; 3 sticks) unsalted butter, at room temperature
- 3 1/2 cups (420 g) powdered sugar, sifted
- 3/4 cup (65 g) unsweetened cocoa powder, sifted
- 1/4 cup (60 ml) heavy cream, plus 1–2 tbsp more as needed
- 2 tsp pure vanilla extract
- 1/4 tsp fine sea salt (to balance sweetness)
For the Pretzel Crunch Layers & Topping
- 2–3 cups (80–120 g) salted pretzels (twists or sticks), roughly crushed
- 12–18 chocolate-covered pretzels (store-bought or homemade)
- 2–4 tbsp salted caramel sauce (for drizzling between layers, optional)
- Extra salted caramel sauce, for the final drip (about 1/4–1/3 cup / 60–80 ml)
- Flaky sea salt, for finishing
Step-by-Step Instructions
Step 1: Prepare the pans and mix the chocolate cake batter
Preheat your oven to 350°F (177°C). Grease three 8-inch (20 cm) round cake pans with butter or nonstick spray, then line the bottoms with parchment paper rounds and lightly grease the parchment as well. This helps the delicate chocolate layers release cleanly.
In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until no streaks remain. In a separate bowl or large measuring jug, whisk the buttermilk, eggs, vegetable oil, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and whisk just until combined and mostly smooth. Carefully pour in the hot coffee (or hot water) and whisk until the batter is thin and fully combined. Do not overmix; a few tiny lumps are okay. The batter will be quite runny, which is what makes the cake moist.
Step 2: Bake and cool the cake layers
Divide the batter evenly among the three prepared pans (about 2 generous cups / 480 ml per pan). Smooth the tops gently with a spatula. Bake on the middle rack for 22–26 minutes, rotating the pans halfway through if needed, until the tops spring back lightly when touched and a toothpick inserted in the center comes out with just a few moist crumbs.
Cool the cakes in the pans on a wire rack for 10–15 minutes, then run a thin knife around the edges and turn the cakes out onto the rack. Peel off the parchment. Let the layers cool completely, at least 1 hour, before frosting. For easier assembly, you can wrap the cooled layers in plastic wrap and chill them for 30–60 minutes; chilled cakes are easier to level and frost.
Step 3: Make the salted caramel sauce
While the cakes bake or cool, prepare the caramel. In a medium heavy-bottomed saucepan, combine the granulated sugar and water. Stir gently just to moisten the sugar, then stop stirring. Cook over medium heat until the sugar is dissolved and the mixture begins to simmer. Increase the heat to medium-high and cook, without stirring, for 7–10 minutes until the syrup turns a deep amber color. You can gently swirl the pan occasionally to help it color evenly.
Once the caramel reaches a rich amber (similar to the color of a copper penny), immediately remove the pan from the heat. Carefully add the butter cubes, whisking constantly; the mixture will bubble up vigorously. Once the butter is incorporated, slowly pour in the heavy cream while whisking (it will bubble again). Return the pan to low heat and whisk until smooth, 1–2 minutes.
Remove from the heat, then whisk in the vanilla and 1 tsp flaky sea salt. Taste carefully (it will be hot) and add up to 1/4 tsp more salt if you like it saltier. Pour the caramel into a heatproof jar and let it cool to room temperature. It will thicken as it cools. For the buttercream, it should be thick but spoonable.
Step 4: Make the caramel buttercream filling
In a large bowl (or the bowl of a stand mixer fitted with the paddle attachment), beat the softened butter on medium-high speed for 2–3 minutes until very smooth, pale, and fluffy. Gradually add the sifted powdered sugar, 1 cup (about 120 g) at a time, mixing on low speed at first to avoid a sugar cloud, then increasing to medium-high to fully incorporate.
When the mixture is thick and smooth, pour in 1/2 cup (120 ml) of the cooled salted caramel sauce and beat again for 1–2 minutes until well combined and silky. If the buttercream seems too thick, add 1–2 tbsp heavy cream, beating after each addition, until it is creamy and spreadable. If it is too soft, chill for 10–15 minutes, then re-whip. Taste and add a tiny pinch of fine salt if you want a stronger sweet-salty note. Set aside at cool room temperature while you prepare the chocolate buttercream.
Step 5: Make the chocolate buttercream
In a clean large bowl (or the bowl of your stand mixer), beat the remaining butter (1 1/2 cups / 340 g) on medium-high speed for 2–3 minutes until light and fluffy. In a separate bowl, whisk together the powdered sugar and cocoa powder to combine and break up any lumps, then gradually add this mixture to the butter, mixing on low at first.
Once most of the sugar-cocoa mixture is incorporated, add the heavy cream, vanilla, and salt. Increase the mixer speed to medium-high and beat for 2–3 minutes until the frosting is smooth, fluffy, and glossy. Adjust consistency as needed: add a spoonful of powdered sugar if the frosting is too soft, or a tablespoon of cream if it is too thick or stiff. The chocolate buttercream will be used for the crumb coat and outer layer, so you want it smooth and easy to spread.
Step 6: Prep the layers and pretzel crunch
Just before assembling, roughly crush the salted pretzels by placing them in a zip-top bag and gently pounding with a rolling pin, or chopping with a knife. Aim for a mix of small pieces and slightly larger chunks; avoid turning them into fine crumbs, so you keep a good crunch. Set aside 1/4–1/2 cup for decorating the top and bottom edges later.
If your cake layers have domed tops, use a long serrated knife to level them so they are flat and even; this makes stacking easier and safer. Place one cake layer on a cake board or serving plate and fix it in place with a small dab of chocolate buttercream underneath.
Step 7: Fill, stack, and frost the cake
Transfer some chocolate buttercream to a piping bag fitted with a large round tip (or just snip the end of a piping bag). Pipe a ring of chocolate buttercream around the outer edge of the first cake layer to create a “dam” that will keep the caramel buttercream and pretzels from spilling out.
Inside the dam, spread about 1/3–1/2 cup of caramel buttercream in an even layer. Sprinkle generously with crushed pretzels (about 1/3–1/2 cup), pressing them lightly into the buttercream. If you like, drizzle 1–2 tbsp of salted caramel sauce over the pretzels for extra gooey caramel pockets.
Place the second cake layer on top, gently pressing to secure, and repeat: pipe a buttercream dam, spread caramel buttercream, add crushed pretzels, and an optional caramel drizzle. Top with the final cake layer, bottom-side up for a flat top.
Use a thin layer of chocolate buttercream to crumb-coat the entire cake (a very thin coat that traps crumbs). Chill the cake for 20–30 minutes until the crumb coat is firm. Then, apply the remaining chocolate buttercream in a thick, even layer all around the cake, smoothing with an offset spatula or bench scraper. Chill again for at least 20 minutes to firm up the frosting.
Step 8: Add caramel drizzle, pretzel topping, and finishing touches
If the caramel sauce has thickened too much to drizzle, warm it gently in 5–10 second bursts in the microwave, stirring in between, until it is pourable but not hot. Transfer to a small squeeze bottle or use a spoon.
Working with a well-chilled cake, carefully drizzle caramel around the top edge, letting it drip down the sides in uneven drips, then fill in a small pool of caramel on top if you like. While the caramel is still slightly tacky, arrange chocolate-covered pretzels in a loose pile on top of the cake, slightly off-center for a natural look. Sprinkle with reserved crushed pretzels and a pinch of flaky sea salt.
Chill the finished cake for at least 30 minutes to set everything before slicing. For the best texture, let the cake sit at cool room temperature for 20–30 minutes before serving so the buttercreams soften slightly.
Pro Tips
- Use room temperature ingredients: Room-temperature eggs, buttermilk, and butter mix more evenly and give you a smoother batter and fluffier frostings.
- Watch the caramel closely: Once the sugar starts to color, it can go from perfect to burnt very quickly. Stay nearby and remove it from the heat as soon as it reaches a deep amber.
- Chill between stages: Chilling the cake after the crumb coat and before the final coat makes frosting much easier and helps achieve cleaner sides.
- Add pretzels at the last minute for max crunch: For the crunchiest texture, assemble with pretzels on the same day you plan to serve, and avoid storing the cake in a very humid environment.
- Level and stack carefully: Using a serrated knife and taking time to level the layers reduces sliding and leaning in tall cakes like this one.
Variations
- Two-layer cake: Bake the batter in two 9-inch (23 cm) pans for slightly thicker layers. Increase the baking time to 28–32 minutes and use a bit less filling between the layers.
- Extra-chocolate version: Add 1 cup (170 g) mini chocolate chips to the cake batter, and top the finished cake with chocolate shavings along with the pretzels.
- Peanut twist: Replace 1/2 cup (120 ml) of the powdered sugar in the caramel buttercream with 1/2 cup (130 g) creamy peanut butter, and garnish with chopped roasted peanuts along with the pretzels.
Storage & Make-Ahead
The fully assembled cake can be stored, covered, in the refrigerator for up to 3 days. For the best texture, let it sit at room temperature for 20–30 minutes before serving. Note that the pretzels will gradually soften as they sit in the buttercream, so if you want maximum crunch, add a fresh sprinkle of crushed pretzels and chocolate-covered pretzels on top just before serving.
You can make the components ahead: bake and cool the cake layers, wrap tightly in plastic, and refrigerate for up to 3 days or freeze for up to 1 month. Thaw overnight in the fridge before using. The salted caramel sauce can be refrigerated in a jar for up to 2 weeks; warm gently to loosen. Both buttercreams can be made 1–2 days in advance and stored in airtight containers in the fridge; bring to room temperature and re-whip briefly before frosting the cake.
Nutrition (per serving)
Approximate values per slice (1/12 of the cake): about 850 calories; 11 g protein; 110 g carbohydrates; 45 g fat; 26 g saturated fat; 2 g fiber; 80 g sugars; 550 mg sodium. Actual values will vary based on specific brands and amounts used.
