Stirring Up Happiness

“Everything But The Kitchen Sink Cookie” Layered Cake

This layered cake is inspired by the “Everything But The Kitchen Sink” cookie. This cake is made with layers of chocolate chip cake. There is a salted caramel filling inside the cake and a pretzel cream cheese frosting is used for the outside of the cake.

• Pin Recipe

Ingredients

• Chocolate Chip Cake
  • 2 1/2 cups cake flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, room temperature
  • 1 1/2 cups granulated sugar
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup milk, room temperature
  • 1/2 cup sour cream, room temperature
  • 1 cup mini chocolate chips
• Caramel Sauce
  • 20 square caramel candies (3/4 cup)
  • 1/3 cup heavy cream
  • pinch of salt
• Pretzel Cream Cheese Frosting
  • 2 cups pretzels (using 1/2 cup of fine pretzel crumbs)
  • 16 ounces cream cheese, room temperature
  • 1 cup unsalted butter, slightly cooler than room temperature
  • 8 cups powdered sugar
  • 1 teaspoon vanilla extract
  • pinch of salt

Instructions

1. Preheat oven to 350°F. Trace and cut out parchment paper to line the bottom of two 8 inch cake pans. Set aside.
2. In a large bowl, use a mixer to cream butter for 2 minutes until fluffy and light in color. Add granulated sugar and mix for 3 to 4 minutes until creamy. Add in eggs, one at a time, incorporating after each addition. Add in vanilla extract. Set aside.
3. In a medium bowl, combine cake flour, baking powder, baking soda and salt.
4. In a separate bowl, whisk together the milk and sour cream.
5. Begin alternating additions of dry ingredients and the milk/sour cream to the large mixing bowl. You should begin by adding 1/3 of your dry ingredient mixture and follow by adding 1/2 of your milk. Repeat these additions, mixing after each until just incorporated.
6. Toss one cup of mini chocolate chips with 1 teaspoon of cake flour before adding to the bater. This will prevent the chocolate chips from sinking in the cake batter while baking.
7. Divide the batter equally between each of the lined cake pans. Bake in the oven for 25 to 35 minutes, until the edges are golden and the middle is set.
8. Remove the cakes from the pans to let cool completely while you prepare the frosting and caramel sauce.
9. To a high speed blender, add 2 cups of pretzels. Blend until the pretzels are fine crumbs and no large pieces remain. Measure 1/2 cup of the fine crumbs to use for the frosting. Set aside another 1/2 cup to reserve for decorating the cake.
10. Use a mixer to beat the cream cheese and butter until light and fluffy. Add in the vanilla extract and a pinch of salt. Gradually begin to add in the powdered sugar while continuing to mix. Add in the 1/2 cup of fine pretzel crumbs. If the frosting is to thick to spread, slowly add in one tablespoon of milk at a time until desired consistency is reached.
11. To make the caramel sauce, begin to melt the caramel candies in a small saucepan over medium heat. Stir constantly for a minute, scraping down the sides of the pan. Pour the heavy cream into the saucepan and continue stirring until the caramels melt completely and the mixture is smooth. Add in a pinch of salt and remove from the heat to let cool completely.

Cake Assembly

1. Begin by leveling your cakes using a serrated knife.
2. To a cake stand or large plate, spread a thin layer of cream cheese frosting.
3. Place one cake layer onto the stand. Spread a 1/2 inch thick layer of cream cheese frosting on top.
4. Use a round tip piping bag to create a 1/2 inch tall border around the edge of the frosting layer. Pour in enough caramel sauce to flood the middle of the layer, being careful not to overfill the border you piped.
5. Chill the cake in the fridge or freezer for 15 minutes to allow the frosting and caramel to set before continuing assembly.
6. Place the other cake layer on the top, flipping this layer upside down so that the top of your cake has a flat bottom.
7. Cover the entire cake with a thin layer of frosting to create a crumb coat, smoothing out the sides as much as possible. Chill the cake for 20 minutes, then use the remaining frosting to cover and frost the cake.
8. For decorating, create a rim with the remaining pretzels crumbs along the bottom of the cake. Use any remaining cream cheese frosting to pipe a design around the edge of the cake. Decorate with additional pretzels and mini chocolate chips if desired.
9. This cake is best enjoyed the day it is made. Pretzel pieces used for decorating will soften and lose their crunch with time. If leftovers remain, store in an air-tight container.