White Chocolate Peppermint Pretzel Cake – white chocolate peppermint cake layers, white chocolate peppermint pretzel filling, and white chocolate peppermint buttercream.
Costco White Chocolate Peppermint Pretzels
It’s that time of year again! You know, that time of year when Costco sells those addicting white chocolate peppermint pretzels… and because I panic and think I’ll never, ever, ever see them again after this season, I stock up on about a dozen (or two) bags to get me through the year?
Please tell me I’m not the only one!
I love this seasonal treat so much! The combination of sweet and salty just speaks to me and I can’t get enough.
With a love this strong, turning these flavors into a cake was the only logical thing to do. And really, I didn’t need to do much work. I created my White Chocolate Peppermint Cake a couple years ago, so the only element I needed to add was the pretzel part.
I made a few tweaks to the cake and buttercream recipe (which I’ve also updated on the original post). I then used an adapted Milk Bar recipe for the pretzel filling. It’s the same one I use in my Carrot Apricot Cake. I think you’ll love the added crunch and salty-ness in this version of the cake. I always make a large batch of the filling so there’s plenty to snack on.
For the buttercream I used between layers, I tinted it with true red. You’ll want to reserve and tint about 1 1/2 cups of frosting for the center layers. The rest of the buttercream can stay white or be tinted however you like!
- This cake can be made ahead of time and stored in the freezer. Refer to my post: How to Freeze, Thaw and Transfer Cakes for all the deets on how to best freeze and thaw your cakes. Freezing your cake will help keep the crunch in the filling. You can refrigerate this cake overnight but run the risk of the crunch being a little soft. As always, keep the cake covered in the freezer or fridge so it doesn’t dry out.
- Each element can be made ahead of time. Store the cake layers in the freezer and the filling and buttercream in the fridge in airtight containers.
- With a tender, white cake like this one, always keep your eye on the cake layers for the last few minutes of baking. Remember, when you put a toothpick in the center of the cake, it should come out with a few moist crumbs on it.