# The Ingredients You'll Need:
→ 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 pickled jalapeños, chopped
16 - 2 tablespoons grated Parmesan cheese
# Step-by-Step Instructions:
01 - Preheat oven to 350°F. Grease and line a 9-inch round cake pan with parchment paper.
02 - In a large mixing bowl, stir together crushed pretzels, flour, cheddar cheese, ranch seasoning, smoked paprika, cayenne pepper, baking powder, and baking soda until evenly blended.
03 - In a separate bowl, whisk eggs, buttermilk, melted butter, hot sauce, and Dijon mustard until smooth.
04 - Pour the wet mixture into the dry mixture and gently stir until just incorporated. Avoid overmixing to maintain tender texture.
05 - Transfer the batter to the prepared cake pan and smooth the surface with a spatula.
06 - Evenly distribute mini pretzels, chopped pickled jalapeños, and Parmesan cheese over the batter.
07 - Bake in the center of the oven for 28 to 32 minutes, or until a toothpick inserted into the middle emerges clean and the surface is golden brown.
08 - Rest cake in the pan for 10 minutes, transfer to a wire rack, then slice and present warm or at room temperature.
