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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Recipe Information
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)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or line it with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
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.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
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.
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.
Pour the batter into the prepared baking pan and spread it out evenly with a spatula.
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.
Remove the cake from the oven and let it cool completely in the pan on a wire rack before slicing and serving.
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
Calories |
535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 15.3 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 340 mg | 15% | |
| Total Carbohydrate | 66.0 g | 24% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 42.3 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 62 mg | 5% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 131 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
