Go Back
Salted Caramel Pretzel Chocolate Cake

Salted Caramel Pretzel Chocolate Sheet Cake

Course Dessert
Cuisine American
Keyword Brown Sugar Frosting, Salted Caramel Pretzel, Texas Sheet Cake


  • 1 C butter
  • 1 C water
  • ¼ C cocoa powder
  • 2 C sugar
  • 2 eggs
  • ¼ tsp kosher salt
  • ½ C sour cream
  • 1 tsp vanilla
  • 2 C All-purpose flour
  • 1 tsp baking soda
  • 1 C brown sugar
  • ½ C butter
  • ¼ C cream or milk
  • ½ tsp kosher salt
  • 1 tsp vanilla
  • 1 C powdered sugar
  • 2 C crushed salted pretzels


  • Preheat oven to 350 and prepare a 12½ x 17½ baking pan (standard cookie sheet) by greasing it.
  • Combine butter, water, and cocoa in a medium-sized sauce pan. Stir and heat until the butter is completely melted and the mixture comes together.
  • Remove pan from the heat and stir in sugar, vanilla, salt and sour cream; mix until well combined. Stir in eggs and continue to mix until combined.
  • In a small bowl, combine flour and baking soda. Gently fold the flour mixture into the batter and mix just until no dry spots remain. Try not to over-mix as this will cause the cake to be rubbery.
  • Pour the batter into the prepared baking sheet, spread evenly and bake for about 17-20 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  • While the cake is baking, combine butter and brown sugar in a sauce pan and bring to a simmer. Let cook for about 1½-2 minutes, stirring constantly and remove from heat.
  • Using a whisk, stir in cream or milk, vanilla, salt, and powdered sugar, mixing until smooth.
  • Spread over the WARM cake and top with crushed pretzels. The pretzels are best when put on the same day you eat it or they lose their crunch. I usually just put pretzels on the pieces we're immediately eating.