Everything but the Kitchen Sink Cake
Get ready to indulge in a dessert masterpiece with this "Everything but the Kitchen Sink Cake," a whimsical creation that turns pantry staples into pure magic! Bursting with an irresistible medley of textures and flavors, this cake combines semi-sweet and white chocolate chips, chopped pecans, crushed pretzels, mini marshmallows, and optional coconut or sprinkles for a sweet-and-salty treat like no other. The rich, buttery cake base is perfectly tender thanks to buttermilk, while the combination of mix-ins guarantees a surprise in every bite. Quick to assemble and ready in under an hour, this crowd-pleaser is perfect for birthday parties, potlucks, or any time you're craving something fun and unforgettable. Serve it as is, or pair it with a scoop of vanilla ice cream for the ultimate dessert experience!
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Ingredients
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 0.5 cup brown sugar, packed
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 0.75 cup semi-sweet chocolate chips
- 0.5 cup white chocolate chips
- 0.5 cup chopped pecans (or any nuts)
- 0.5 cup crushed pretzels
- 0.5 cup mini marshmallows
- 0.25 cup shredded coconut (optional)
- 0.25 cup sprinkles (optional)
Directions
Step 1
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or line it with parchment paper for easy removal.
Step 2
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
Step 3
In a large mixing bowl, using a hand mixer or stand mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Step 4
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Step 5
Gradually add the dry ingredients to the wet mixture in three batches, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
Step 6
Fold in the chocolate chips, white chocolate chips, chopped pecans, crushed pretzels, mini marshmallows, shredded coconut, and sprinkles (if using) with a spatula until evenly distributed.
Step 7
Pour the batter into the prepared baking pan and spread it out evenly with a spatula.
Step 8
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few crumbs attached.
Step 9
Remove the cake from the oven and let it cool completely in the pan on a wire rack before slicing and serving.
Step 10
Enjoy your Everything but the Kitchen Sink Cake as is, or serve it with a scoop of vanilla ice cream for an extra treat!
Nutrition Facts
| Serving size | (1714.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6794.7 |
| Total Fat 376.1g | 0% |
| Saturated Fat 218.0g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 1121.5mg | 0% |
| Sodium 4306.2mg | 0% |
| Total Carbohydrate 813.5g | 0% |
| Dietary Fiber 32.9g | 0% |
| Total Sugars 517.4g | |
| Protein 85.5g | 0% |
| Vitamin D 249.9IU | 0% |
| Calcium 805.2mg | 0% |
| Iron 24.5mg | 0% |
| Potassium 2126.1mg | 0% |
Source of Calories