1-First Step: Preheat and Prep Start by preheating your oven to 350°F (175°C). Line an 8-inch (20 cm) springform pan with parchment and lightly grease the sides. Chop the white chocolate finely so it melts evenly, and crush 2 cups of salted pretzels into fine crumbs. Have your sugars, cream, and butter measured out for smooth sailing.

2-Second Step: Make the Pretzel Crust Mix the pretzel crumbs with 1/2 cup (115 g) melted butter and 2 tbsp brown sugar in a bowl. Press this firmly into the pan and bake for 8-10 minutes until it sets. Let it cool while you move on to the filling.

3-Third Step: Prepare the White Chocolate Ganache Filling Heat 1 cup (240 ml) heavy cream in a saucepan until it simmers, then pour it over the chopped white chocolate. Let it sit for a minute or two, then whisk until smooth. Stir in 1 tsp vanilla and a pinch of sea salt for extra flavor.

4-Fourth Step: Make the Caramel Layer In a saucepan, cook 1 cup granulated sugar with 1/4 cup water until it turns deep amber. Add 1/2 cup heavy cream and 2 tbsp butter, whisking until smooth. This takes about 15-20 minutes and gives you that perfect gooey caramel.

5-Fifth Step: Layer the Cake Pour two-thirds of the ganache over the cooled crust and spread it out. Drizzle the warm caramel on top and add some pretzel pieces for crunch. Finish with the rest of the ganache if you like.

6-Sixth Step: Chill and Set Cover the pan and refrigerate for 4-6 hours until everything firms up. For quicker results, freeze it for about an hour, then let it sit out for a bit before serving.

7-Seventh Step: Finishing Touches Warm the remaining caramel and drizzle it over the cake. Add flaky sea salt and extra pretzels for a nice finish. Slice it with a hot knife for clean cuts, and you’re ready to enjoy. For more ideas on cakes like this, check out our blueberry cream cake recipe for another delightful option.