Wow! Where do I even begin? It has been a little while since I have been on here to share a new recipe with you guys. Life has been SO busy and absolutely exhausting but in the best way. For those of you that don’t know, my husband and I found out we are expecting our third child this October. We found out very early on and I had a rough first trimester. Lots of nausea and ultimate fatigue so being able to create, cook, edit and post recipes was pretty much just not going to happen for those first few months. Slowly but surely I finally stopped throwing up, and although I am still exhausted all the time, I finally have some energy to share this new recipe with you guys!
My Raspberry Pretzel Crack cake is a recipe I have been making for years. It was one of the very first IGTV videos I made on my Instagram account back in 2019. It has been a staple ever since. I make this for family parties all the time. It is always a hit. It starts with a super moist homemade vanilla cake and then its topped with a whipped cream frosting, a raspberry Danish Dessert topping and then a whole bunch of addicting pretzel crack! This cake is a labor of love but is by no means hard to make, it just takes a little time.
Tips & Tricks:
- Danish Dessert can be found locally at Lee’s Marketplace near the Jello. If you are not local, check your grocery store near the Jello or you can order it online here.
- I typically will make the pretzel crack the day before I am wanting to serve this cake, just to get one step out of the way.
- You can swap out the fruit for a different fruit if you would like, try strawberries instead!
- You can also swap out the nuts in the crack for more pretzels if you are not a fan of nuts.
Raspberry Pretzel Crack Cake
- Prep Time: 90 minutes
- Cook Time: 60 minutes
- Total Time: 2 hours 30 minutes
- Yield: 18–24 1x
Description
This is my take on the infamous Raspberry Jello Pretzel “Salad” that is served here in Utah at family parties. My version has a deliciously moist vanilla cake topped with whipped cream frosting, raspberry Danish Dessert topping and an addicting pretzel crack topping.
Ingredients
For the cake:
- 3 1/3 cup all purpose flour (426 g)
-
2 cups sugar
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1/2 tsp baking soda
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1 tbsp baking powder
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1 tsp salt
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1 1/2 cups unsalted butter (room temp)
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6 egg whites (room temp)
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2 tbsp vanilla pure extract
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1 cup whole milk (room temp)
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1 cup sour cream (room temp)
For the frosting:
- 8 oz softened cream cheese
-
2 cups powdered sugar
-
1 cup heavy whipping cream
For the raspberry topping:
- 1 box raspberry Danish Dessert
- 24 oz frozen raspberries
For the pretzel crack:
-
2 cups chopped pretzels
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1 cup chopped pecans
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1 1/2 cup packed brown sugar plus 1/4 cup reserved
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1 cup melted salted butter
Instructions
For the pretzel crack:
- Preheat the oven to 400 degrees.
- In a medium mixing bowl, combine crushed pretzels, pecans, brown sugar and melted butter. Mix until brown sugar is no longer dry and is completely mixed in.
- Line a half sheet pan with tinfoil. Spread mixture in an even layer and bake for 9-10 minutes until starting to bubble. At this point turn your oven to high broil, don’t walk away from the oven, watch your mixture the entire time and let it broil for 30-60 seconds until its a toasty caramel color. Remove from the oven and let cool completely.
- Once completely cool, break it into chunks and set aside.
For the cake:
- Preheat the oven to 325 degrees.
- Cream together butter and sugar for 2-3 minutes.
- Add egg whites one at a time, mixing for about 30 seconds after each addition. Be sure to scrape down the sides of the bowl in between additions as well.
- Add vanilla and sour cream and mix for 1-2 minutes until combined.
- In a separate large bowl combine dry ingredients.
- Alternating between the dry mixture and the milk add them to the egg mixture, always starting and ending with the dry mixture.
- Spray a large, extra deep 10×14 or 11×15 pan with cooking spray and pour the cake batter into the pan. (If you don’t have a pan this big, use a 9×13 pan and reserve 1/4 of the batter and use it for cupcakes).
- Bake for 40-50 minutes or until a toothpick entered in the center comes out clean.
- Set cake aside to cool while you make the frosting and raspberry topping.
For the frosting:
- In a stand mixer or with a hand mixer, beat cream cheese, and powdered sugar on medium/high speed for 3-4 minutes until completely smooth.
- With the mixer on medium/high speed, slowly pour the 2 cups of cold heavy whipping cream into the cream cheese mixture.
- Once all the cream has been added, turn mixture to high and beat for another 30-60 seconds until stiff peaks are formed.
For the raspberry topping:
1. Follow the pie glaze directions on the Danish Dessert box exactly.
Assembly:
- Frost the cooled cake with the whipped cream frosting.
- Spread the raspberry topping evenly over the top.
- Sprinkle the pretzel crack all over the top of the raspberry topping.
- Serve immediately, store leftovers in the fridge.
Keywords: dessert, raspberry, pretzel, whipped cream frosting, raspberry pretzel cake, homemade cake, vanilla cake, best cake ever, worlds best cake, summer dessert
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