Save A moist, spiced sheet cake infused with the nostalgic flavor of root beer, topped with a creamy cinnamon frosting and crunchy pretzel pieces: a playful twist on classic comfort desserts.
When I first made this cake for a birthday party, the combination of sweet root beer and salty pretzel topping was an instant hit with everyone. The moist crumb and spiced frosting really take the classic sheet cake to another level.
Ingredients
- Cake: 2 cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon salt, 1 cup unsalted butter (softened), 1 ¼ cups granulated sugar, ½ cup packed light brown sugar, 3 large eggs, 1 tablespoon vanilla extract, 1 ¼ cups root beer (not diet), ½ cup sour cream
- Cinnamon Frosting: ½ cup unsalted butter (softened), 4 ounces cream cheese (softened), 2 cups powdered sugar, 1 teaspoon ground cinnamon, 2 tablespoons root beer, ½ teaspoon vanilla extract, pinch of salt
- Topping: 1 cup salted pretzels (roughly crushed)
Instructions
- Prepare the Pan:
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch sheet cake pan and line with parchment paper for easy removal.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- Cream Butter and Sugars:
- In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
- Add Eggs and Vanilla:
- Beat in the eggs one at a time, then add vanilla extract.
- Combine Everything:
- Mix in the flour mixture in three additions, alternating with the root beer and sour cream, beginning and ending with flour. Do not overmix.
- Bake:
- Pour the batter into the prepared pan. Smooth the top with a spatula. Bake for 32 to 36 minutes, or until a toothpick inserted in the center comes out clean. Cool completely in the pan on a wire rack.
- Make Frosting:
- For the frosting, beat the butter and cream cheese together until smooth. Gradually add powdered sugar, then cinnamon, root beer, vanilla, and salt. Beat until fluffy.
- Frost and Finish:
- Spread the frosting evenly over the cooled cake. Sprinkle crushed pretzels over the frosted cake just before serving for maximum crunch.
Save My kids love sprinkling the pretzels on top together just before serving, making dessert time a fun family tradition.
Required Tools
9x13-inch sheet cake pan, stand mixer or hand mixer, mixing bowls, whisk, spatula, wire rack
Allergen Information
Contains: Wheat (gluten), eggs, milk (butter, cream cheese, sour cream), and may contain soy (in some brands of pretzels). Please confirm with product labels.
Nutritional Information (per serving)
Calories: 410, Total Fat: 19g, Carbohydrates: 59g, Protein: 5g
Save This root beer pretzel cake brightens any celebration and always brings smiles. Enjoy every spiced, crunchy bite!
Recipe Questions
- → How does root beer affect the cake's flavor?
Root beer infuses a subtle, nostalgic sweetness with hints of spice, making the cake aromatic and unique.
- → Can I use diet root beer or another soda?
Stick to regular root beer for best taste. Diet versions alter flavor and texture. Other sodas change the character.
- → Is it possible to swap pretzels for another topping?
Yes. Try toasted pecans, walnuts, or keep it classic for a crunchy, salty finish that complements the sweetness.
- → What does sour cream contribute to the batter?
Sour cream enriches the cake, making it extra moist with a light tang that balances the sweetness.
- → How do I achieve fluffy cinnamon frosting?
Beat softened butter and cream cheese until smooth, then gradually add sugar and flavor ingredients for fluffiness.
- → How should leftovers be stored?
Store covered in the refrigerator for up to 3 days. Let slices come to room temperature before serving for best texture.