Spiced sheet cake with root beer, creamy cinnamon frosting, and crunchy pretzels makes a nostalgic comfort treat.
# Ingredient List:
→ Cake
01 - 2 cups all-purpose flour
02 - 1 ½ teaspoons baking powder
03 - ½ teaspoon baking soda
04 - 1 teaspoon ground cinnamon
05 - ½ teaspoon salt
06 - 1 cup unsalted butter, softened
07 - 1 ¼ cups granulated sugar
08 - ½ cup packed light brown sugar
09 - 3 large eggs
10 - 1 tablespoon vanilla extract
11 - 1 ¼ cups root beer, not diet
12 - ½ cup sour cream
→ Cinnamon Frosting
13 - ½ cup unsalted butter, softened
14 - 4 ounces cream cheese, softened
15 - 2 cups powdered sugar
16 - 1 teaspoon ground cinnamon
17 - 2 tablespoons root beer
18 - ½ teaspoon vanilla extract
19 - Pinch of salt
→ Topping
20 - 1 cup salted pretzels, roughly crushed
# Steps:
01 - Preheat oven to 350°F (175°C). Grease a 9x13-inch sheet pan and line with parchment paper.
02 - In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, ground cinnamon, and salt until well blended.
03 - Beat unsalted butter, granulated sugar, and light brown sugar in a large bowl until light and fluffy, about 3 minutes.
04 - Add eggs, one at a time, beating well after each addition. Mix in vanilla extract.
05 - On low speed, add the flour mixture in three additions, alternating with root beer and sour cream, beginning and ending with flour. Mix only until just combined.
06 - Transfer batter to the prepared pan and smooth top with a spatula. Bake for 32 to 36 minutes or until a toothpick inserted in the center emerges clean. Allow cake to cool in the pan on a wire rack.
07 - Beat softened butter and cream cheese together until smooth. Gradually add powdered sugar. Mix in ground cinnamon, root beer, vanilla extract, and a pinch of salt. Beat until fluffy.
08 - Spread cinnamon frosting evenly over the cooled cake. Just before serving, sprinkle with crushed salted pretzels.
