Save to Pinterest A moist spiced sheet cake brings together the nostalgic flavor of root beer with creamy cinnamon frosting and crunchy pretzels. This playful dessert is a twist on classic comfort sweets, making it perfect for groups and festive occasions.
I first baked this for a family weekend, and the blend of cinnamon and root beer instantly took everyone back to fun childhood memories. The pretzel topping quickly became everyone's favorite part.
Ingredients
- Cake: 2 cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon salt, 1 cup unsalted butter (softened), 1 ¼ cups granulated sugar, ½ cup packed light brown sugar, 3 large eggs, 1 tablespoon vanilla extract, 1 ¼ cups root beer (not diet), ½ cup sour cream
- Cinnamon Frosting: ½ cup unsalted butter (softened), 4 ounces cream cheese (softened), 2 cups powdered sugar, 1 teaspoon ground cinnamon, 2 tablespoons root beer, ½ teaspoon vanilla extract, pinch of salt
- Topping: 1 cup salted pretzels (roughly crushed)
Instructions
- Prepare the Pan:
- Preheat oven to 350°F (175°C). Grease a 9x13-inch pan and line with parchment paper.
- Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, salt.
- Cream Butter & Sugar:
- In a large bowl, beat butter, granulated sugar, brown sugar until light and fluffy (about 3 minutes).
- Add Eggs & Vanilla:
- Beat in eggs one at a time, then mix in vanilla extract.
- Combine Wet and Dry:
- Mix in flour mixture in three additions, alternating with root beer and sour cream, starting and ending with flour. Do not overmix.
- Bake:
- Pour batter into prepared pan. Smooth top and bake 32 to 36 minutes, until a toothpick comes out clean. Cool completely.
- Make Frosting:
- Beat butter and cream cheese until smooth. Gradually add powdered sugar, then cinnamon, root beer, vanilla, and salt. Beat until fluffy.
- Frost Cake:
- Spread frosting over cooled cake.
- Add Topping:
- Sprinkle crushed pretzels over cake before serving for maximum crunch.
Save to Pinterest We shared this cake after Sunday dinner, laughing over old stories and everyone agreed it was a keeper, even the grandparents loved the fun pretzel crunch.
Required Tools
9x13-inch sheet cake pan, stand or hand mixer, mixing bowls, whisk, spatula, wire rack
Allergen Information
Contains wheat (gluten), eggs, milk (butter, cream cheese, sour cream). Pretzels and root beer may also have soy or nut traces depending on brands.
Nutritional Information
Per serving: 410 calories, 19 g total fat, 59 g carbohydrates, 5 g protein
Save to Pinterest Serve chilled or at room temperature for best flavor. A scoop of vanilla ice cream is the perfect finishing touch.
Recipe FAQs
- → What does root beer add to the cake?
Root beer lends a subtle caramel-y flavor and nostalgic sweetness, enhancing the spiced cake’s moistness.
- → Can I use diet root beer?
Regular root beer is preferred for its sugar, which supports moisture and structure in the cake batter.
- → What’s the best way to crush pretzels?
Place pretzels in a zip-top bag and lightly crush them with a rolling pin for uneven, crunchy pieces.
- → Is cream cheese necessary for the frosting?
Cream cheese adds tang and creaminess, balancing the sweet cinnamon flavors. You may substitute with mascarpone.
- → How should leftovers be stored?
Keep slices in an airtight container at room temperature for up to 2 days or refrigerate for 5 days.
- → Can nuts replace pretzels as a topping?
Yes, toasted pecans or walnuts can be used for crunch if preferred or to accommodate dietary needs.