Save A bold, savory snack cake combining crunchy pretzels, zesty ranch flavor, and a kick of spice—perfect for parties or game day gatherings.
I first made this “Chaos Cake” on a Sunday when friends gathered for a last-minute game night. The spicy ranch aroma filled the kitchen and everyone grabbed slices hot from the rack—it vanished before halftime.
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Ingredients
- Salted pretzels: 3 cups, roughly crushed
- All-purpose flour: 1 cup
- Cheddar cheese: 1/2 cup, finely grated
- Ranch seasoning mix: 1 packet (1 oz/28 g)
- Smoked paprika: 1 teaspoon
- Cayenne pepper: 1/2 teaspoon
- Baking powder: 1/2 teaspoon
- Baking soda: 1/4 teaspoon
- Eggs: 3 large
- Buttermilk: 1 cup
- Unsalted butter: 1/4 cup, melted
- Hot sauce: 2 tablespoons (such as Frank's RedHot)
- Dijon mustard: 1 tablespoon
- Mini pretzels: 1/2 cup
- Pickled jalapeños: 1/4 cup, chopped
- Parmesan cheese: 2 tablespoons, grated
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Instructions
- Prep the Pan:
- Preheat oven to 350°F (175°C). Grease and line a 9-inch (23 cm) round cake pan with parchment paper.
- Mix Dry Ingredients:
- In a large bowl, combine crushed pretzels, flour, cheddar cheese, ranch seasoning, smoked paprika, cayenne pepper, baking powder, and baking soda. Mix well.
- Mix Wet Ingredients:
- In a separate bowl, whisk eggs, buttermilk, melted butter, hot sauce, and Dijon mustard until smooth.
- Combine:
- Pour wet ingredients into dry. Stir until just combined (do not overmix).
- Top & Bake:
- Pour batter into prepared pan. Scatter mini pretzels, chopped jalapeños, and Parmesan cheese on top. Bake 28–32 minutes, until a toothpick comes out clean and top is golden brown.
- Cool & Serve:
- Cool in pan for 10 minutes, then transfer to wire rack. Slice and serve warm or at room temperature.
Save My kids love helping scatter the mini pretzels and jalapeños on top, making it a fun family baking project—every slice feels a little different!
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Required Tools
Mixing bowls, whisk, 9-inch (23 cm) round cake pan, rubber spatula, parchment paper, wire rack.
Allergen Information
Contains wheat (gluten), milk, eggs. May contain soy and mustard. Always check product labels for hidden allergens.
Nutritional Information
Per serving: 210 calories, 9 g total fat, 25 g carbohydrates, 6 g protein.
Save 
This snack cake brings big, bold flavors in a party-perfect slice. With a tangy ranch kick and crunchy topping, it’s sure to be a crowd favorite!
Recipe Questions
- → Can I use different types of cheese?
Yes, swap cheddar with pepper jack or your favorite cheese for extra flavor or heat.
- → Is there a substitute for buttermilk?
Plain yogurt works well as a replacement and keeps the texture moist.
- → How spicy is this snack?
It has a mild kick from cayenne and hot sauce. Increase amounts for more heat if desired.
- → Can this be baked ahead of time?
Absolutely! Bake, cool, and store in an airtight container for up to two days.
- → What pairs well with this savory cake?
It goes excellently with cold beer or a tangy dipping sauce, such as ranch.
- → Are there vegetarian-friendly options?
Yes, all ingredients listed support a vegetarian diet.
