Chocolate Banana Pretzel Cake
| PREP TIME: 45 MIN | COOK TIME: 25-30 MIN | TOTAL TIME: 1HR 10MIN |
There is no need for a celebration to make this cake. It is so good its great to have any day just because!
Ingredients
Chocolate Banana Cake
- 2 Cups Flour
- 2 Cups Sugar
- 2 Tsp Baking Soda
- 1 Tsp Baking Powder
- 1/2 Tsp Salt
- 1/2 Dutch Processed Cocoa Powder
- 1/4 Cup Cocoa Powder
- 3/4 Cup Mashed Banana
- 3/4 Cup Butter Milk
- 3/4 Cup Hot Water
- 1/2 Cup Vegetable Oil
- 2 Large Eggs
- 2 Tbsp Instant Coffee
- 2 Tsp Vanilla
Pretzel Buttercream
- 1 1/2 Cups Unsalted Butter
- 3 Cups Powdered Sugar
- 1/2 Cup Pretzel Crumbs
- 3 Tbsp Milk
- 1 1/2 Tsp Vanilla
Dulce de leche
Instructions
Chocolate Banana Cake
- Preheat Oven to 350F and prepare 2-8" pans or 3-6" pans with non stick spray and parchment paper.
- In a bowl, whisk together your sugar, cocoa powder, flour, baking soda, baking powder, and salt. In a separate bowl add your instant coffee to the warm water then add to bowl. Add the rest of your wet ingredients mashed banana, buttermilk, oil, eggs and vanilla.
- Pour the ingredients to the wet ingredients and whisk well until everything is combined. It is a runny batter.
- Pour your batter evenly into prepared pans.
- Bake for about 25-30 mins or until a toothpick inserted in the center comes out clean.
- Allow cake to cool completely.
Pretzel Buttercream
- In a stand mixer with a paddle attachment beat your butter on high speed for 3-5 minutes.
- Sift powdered sugar.
- Add the vanilla to your milk and stir until combined. In low speed add your sugar one cup at time adding your milk mixture in between. Scrape the sides and bottom of your bowl and mix for another 2-3 minutes until soft and fluffy.
- Add pretzel crumbs and beat for another 2-3 minutes until combined and soft.
Assembling
- I prefer to work with frozen cake to assemble. If you wrap each layer in plastic wrap after the cake is cooled and allow it to chill in the freezer for 2-3 hrs minimum your cake will be easier to work with for stacking.
- This part is optional but I like to cut the domes of the cake to even the top out.
- Place your first layer on your desired plate and with a piping bag pipe around the corners to seal the cake.
- Add an even layer of dulce de leche in the center and pipe buttercream evenly on top.
- Repeat the previous step and once you add the top layer refrigerate the cake for about 30 mins-1hr to allow the cake to set and youre able to frost the exterior easier.
- Begin by giving your cake a crumb coat and refrigerate for 20 minutes.
- Once your cake has set a bit finish frosting the cake to your liking add pretzels on top to garnish and enjoy!
- Your wet ingredients should always be room temp.
- The milk for the frosting should be room temp./li>
- I advice you chill your cake before stacking it.
- Cake can be stored in the fridge for about 5 days well stored.
- Allow the slice to room temp after refrigerating for about 1hr for a better experience.
TIPS
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