# Components:
→ Dry Mix
01 - 3 cups salted pretzels, roughly crushed
02 - 1 cup all-purpose flour
03 - 1/2 cup finely grated cheddar cheese
04 - 1 ounce ranch seasoning mix
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon cayenne pepper
07 - 1/2 teaspoon baking powder
08 - 1/4 teaspoon baking soda
→ Wet Mix
09 - 3 large eggs
10 - 1 cup buttermilk
11 - 1/4 cup unsalted butter, melted
12 - 2 tablespoons hot sauce
13 - 1 tablespoon Dijon mustard
→ Topping
14 - 1/2 cup mini pretzels
15 - 1/4 cup chopped pickled jalapeños
16 - 2 tablespoons grated Parmesan cheese
# Method Steps:
01 - Preheat oven to 350°F. Grease and line a 9-inch round cake pan with parchment paper.
02 - In a large bowl, mix crushed salted pretzels, all-purpose flour, cheddar cheese, ranch seasoning, smoked paprika, cayenne pepper, baking powder, and baking soda until evenly combined.
03 - In a separate bowl, whisk eggs, buttermilk, melted unsalted butter, hot sauce, and Dijon mustard until fully blended.
04 - Pour the wet mixture into the dry ingredients. Fold gently until just incorporated without overmixing.
05 - Transfer batter to the prepared cake pan and smooth the surface. Evenly scatter mini pretzels, chopped pickled jalapeños, and grated Parmesan cheese over the top.
06 - Bake for 28 to 32 minutes, or until a toothpick inserted into the center emerges clean and the top is golden brown.
07 - Allow cake to cool in pan for 10 minutes. Move to wire rack, slice, and serve warm or at room temperature.
