Strawberry Pretzel Delight Cake – tender yellow cake layers with strawberry buttercream and a strawberry pretzel crunch filling.
I didn’t bake at ALL last week! I know, devastating and unbelievable. It’s been a long while since I’ve had a dry week like that. With end of the year school activities and cookbook editing, there were no extra hours in the day. (All I need is a few extra!)
By Sunday, I was craving being in my kitchen like you couldn’t believe! I put aside all other work, turned on a movie for Aves (the boys were off at BYU Fathers and Sons Sports Camp), and grabbed my apron as soon as we walked in the door from church. The plan was to start on an entirely new cake, but then I remembered I had yellow cake layers all ready to go and I didn’t want them to go to waste. I thought about what to pair them with and quickly remembered your love of strawberry buttercream with yellow cake.
Strawberry Pretzel Delight Cake
Yellow cake is like a neutral – it goes with everything! So when you suggested putting strawberry buttercream with it, I was all-in on that combo. As I started making my buttercream, however, I couldn’t shake the feeling that this cake needed something else. You know how I love a little texture in my cakes!
Pretzel Crunch Filling
Almost as quickly as I had that thought, I remembered the filling I used in my Raspberry Pretzel Crunch Cake. This cake was inspired by my mom’s raspberry Jell-O pretzel salad. I have a feeling you know exactly what I’m talking about. It has a pretzel crust, a whipped cream cheese layer and a raspberry (or sometimes strawberry) layer on top. It was a tradition at my house every Christmas and it made a fabulous cake flavor! The sweet raspberry cake paired with the salty pretzel crunch filling is a sweet and salty lovers heaven!
For the filling, make sure you have the following ingredients on hand:
- Milk powder
- White chocolate chips
- Freeze dried strawberries
These yellow cake layers are so versatile and incredibly tender and moist. I usually pair them with chocolate buttercream, but like I said earlier, they really go with just about every flavor.
With all butter-based cakes, remember to beat the butter, sugar, oil (if called for), and eggs for a while (about 3 to 5 minutes). We want this done at a medium-high speed to ensure the ingredients blend well and we add some volume to the batter (which will help our layers rise beautifully).
Ingredients you’ll need for the yellow cake:
- Unsalted butter
- Granulated sugar
- Vegetable or canola oil
- Butter extract
- Vanilla extract
- Cake flour (read the importance of cake flour HERE)
- Baking powder
- Sour cream
My love for this strawberry buttercream is REAL! So much so, I’ve used it in three cakes:
The flavor is incredible, thanks to the combination of freeze dried strawberries and strawberry jam. If you haven’t made this one yet, I think as soon as you do, you’ll quickly understand why it part of three cakes already.
To make this buttercream, grab the following ingredients:
- Unsalted butter
- Powdered sugar
- Freeze dried strawberries (I often find mine at Target, Trader Joes and Walmart)
- Strawberry jam
- Heavy whipping cream
And be sure to follow my tips for making the best buttercream!
TIPS FOR GETTING CAKES TO RISE EVENLY
Don’t forget to follow my go-to tips for getting your cakes to rise and bake well:
- Preheat your oven for 30 minutes prior to baking.
- Use good quality pans like Fat Daddio.
- Spray your pans with nonstick spray and line with parchment paper.
- Don’t overmix your cake batter once you add the dry ingredients.
- Use room temperature wet ingredients.
- Use fresh baking powder.
- Bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.