Save to Pinterest A savory and spicy sheet cake topped with tangy cream cheese, crispy bacon, jalapeños, and crunchy pretzels—a perfect party snack or game-day treat.
The first time I made this Jalapeño Pretzel Sheet Cake, my friends couldn&t believe it was homemade. The combination of spicy jalapeños, creamy cheese, and crunchy pretzels disappeared quickly at our football night. Even my vegetarian guests appreciated the bacon-free version—this definitely became a must-make for gatherings.
Ingredients
- All-purpose flour: 2 cups
- Baking powder: 1 ½ tsp
- Baking soda: ½ tsp
- Fine sea salt: 1 tsp
- Granulated sugar: 1 tbsp
- Buttermilk: 1 cup, room temperature
- Eggs: 2 large
- Unsalted butter: ¼ cup, melted
- Sharp cheddar cheese: ½ cup, shredded
- Pickled jalapeños: ¼ cup, chopped
- Yellow mustard: 1 tbsp
- Olive oil: 1 tbsp (for greasing pan)
- Cream cheese: 8 oz, softened
- Sour cream: ¼ cup
- Lemon juice: 1 tbsp
- Garlic powder: ½ tsp
- Smoked paprika: ¼ tsp
- Scallions: ⅓ cup, chopped
- Crispy cooked bacon: ½ cup, crumbled (optional, omit for vegetarian)
- Pickled jalapeños: ½ cup, chopped (for topping)
- Mini pretzels: ¾ cup, roughly crushed
- Shredded cheddar cheese: ½ cup
Instructions
- Prepare pan:
- Preheat the oven to 350°F (175°C). Grease a rimmed 9x13-inch baking sheet or pan with olive oil.
- Mix dry ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- Mix wet ingredients:
- In a separate bowl, whisk buttermilk, eggs, melted butter, and mustard until smooth.
- Combine batter:
- Add wet ingredients to the dry ingredients and stir gently until just combined. Fold in cheddar cheese and chopped jalapeños.
- Bake cake:
- Pour the batter into the prepared pan and spread evenly. Bake for 20 to 25 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Allow to cool completely in the pan.
- Prepare topping:
- While cake cools, beat cream cheese, sour cream, lemon juice, garlic powder, and smoked paprika until smooth and fluffy.
- Assemble:
- Once cake is cool, spread the cream cheese mixture evenly over the top.
- Add toppings:
- Sprinkle scallions, bacon (if using), jalapeños, crushed pretzels, and shredded cheddar cheese over the cake.
- Serve:
- Slice into squares and serve immediately for maximum crunch.
Save to Pinterest When I bring out this sheet cake, everyone gathers around. My kids love customizing their slices with extra pretzels, and my partner always sneaks the crunchiest corners.
Required Tools
You can make this recipe easily with a 9x13-inch baking sheet, mixing bowls, a hand mixer or whisk, spatula, cooling rack, and a sharp knife for slicing.
Allergen Information
This dish contains wheat, eggs, and dairy. Check pretzel and cheese labels for gluten and soy if allergies are present, and omit bacon for pork-free diets.
Nutritional Information
Each serving has about 285 calories, 16 g fat, 25 g carbohydrates, and 8 g protein.
Save to Pinterest This sheet cake brings fun flavors and lots of smiles—slice it up and enjoy while it&s fresh!
Common Recipe Questions
- → Can I make this dish vegetarian?
Yes! Simply omit the bacon or substitute with plant-based bacon for a vegetarian version.
- → How spicy is this cake?
The heat comes from pickled jalapeños, making it mildly spicy. Adjust the amount or use fresh jalapeños for more kick.
- → What is the best way to serve it?
Slice into squares and serve immediately for the ultimate crunch, either chilled or at room temperature.
- → Can I make it ahead of time?
Yes, bake and cool the cake in advance. Add the creamy topping and crunchy garnishes just before serving.
- → What drinks pair well with this dish?
Crisp lager or wheat beer compliments the flavors beautifully, especially for gatherings.
- → Does it contain common allergens?
It includes wheat, eggs, dairy, and optionally pork. Check pretzel and cheese labels if you have sensitivities.