Dark chocolate cake layers filled with just about everything but the kitchen sink, including potato chips, pretzels, butterscotch chips, chocolate chips and coconut.
This cake! You guys, I think you’re going to go nuts over this one. With potato chips and pretzels baked into a toffee-like bark for the filling, combined with chocolate chips, butterscotch chips, toasted coconut, brown sugar frosting and chocolate cake layers – it’s got a little something for everyone.
Everything but the Kitchen Sink
An Everything but the Kitchen Sink Cake wasn’t on my list of cakes to make until about two weeks ago when my mom sent me a link to an Everything but the Kitchen Sink Cookie. She asked if I’d recreate the cookie, but I immediately knew I wanted to make it a cake first. I’d never had an Everything but the Kitchen Sink Cake, and actually couldn’t find one on Pinterest. Lots of bars and cookies, but no cake.
That definitely meant I was making this cake STAT! The world was in need of an Everything but the Kitchen Sink Cake and I wasn’t going to let anyone wait another minute for it.
I love the process of coming up with flavor and texture combinations. It’s fun to think about what flavors will pair well together and think of creative ways to include texture in the cake.
First and foremost, this cake needed potato chips and pretzels. Nearly every recipe for an Everything but the Kitchen Sink cookie or bar throws in these two salty snacks. However, I knew I needed to come up with a way to bake them like the oat crumble I just did in my Peach Crisp Cake so the chips and pretzels would keep a crunch and not get soggy.
Lucky for me, I knew exactly where to go for some inspiration.
In her cookbook, Milk Bar, Christina Tosi has a Cereal Crunch recipe that uses brown sugar, butter and nonfat dry milk powder baked onto cornflakes to create a crunchy cereal treat. I expected I could use the same idea for the potato chips and pretzels.
It worked perfectly! In fact, it came out even better than I anticipated. The chips and pretzels have a fabulous crunch to them and keep their salty flavor, while the brown sugar, butter and milk powder combination create a sweet toffee-like element. There’s really no better name for this filling than “crack.” I started snacking on it before adding it to my cake and could barely stop myself from eating the entire batch.
With the main filling complete, I then just grabbed what was in my pantry and threw it in. I used chocolate chips, butterscotch chips and toasted coconut. I also think pecans would be a good addition, but we don’t love nuts in our desserts so I left them out.
I think you could also play around with the frosting on the cake. I did my brown sugar frosting, but almost went with my caramel frosting and even thought about doing my peanut butter frosting for a sec.
I’m excited for you to make this cake and play around with some flavor combinations of your own. I think you’ve got to try the crack filling, but then have fun with the “extras” and add in what you like. And, of course, let me know what you create!