The Kitchen Sink of Cake

(plus caramel kettle corn, malted milk balls, crushed peanuts, ritz crackers, potato chips)


If this cake doesn’t scream sugar rush, I don’t know what does.

My brother just got his braces off so what better way to celebrate than with a cake chock full of all the treats he couldn’t enjoy for the past year or so. Gooey fudge, sticky caramel corn, crispy potato chips, crackers and peanuts along with hard-as-rocks malted milk balls and two types of frosting― creamy peanut butter and salted caramel.

Oh and four layers of chocolate malt cake.

All covered with chocolate ganache.

Are you going into a sugar coma yet?

With ten to thirteen layers (depending on how much frosting you want to use), you’ll need a sharp knife, a big serving utensil and plenty of plates.

You’ll also probably want plenty of people to share this cake with you. It’s a perfect excuse to throw a party!


This cake is a monster so I like cutting thin slices. However if you’re super hungry, go crazy― that’s what this cake is made for!

Add crushed pretzels, candy bars, cookies, peanut brittle, the world is your oyster.

So if someone you know got their braces removed or are having a sugary celebration, this Junkit Cake is calling your name.


Border Dessert 3





Recipe Type: Dessert

Bake Time: 25 minutes

Serves 8 to 10

Four layers of chocolate malt cake, fudge, potato chips, caramel popcorn, crackers, peanuts, malted milk balls plus peanut butter and salted caramel frostings. All that blanketed in chocolate ganache makes it a real “everything but the kitchen sink” kind of cake!

Cake Ingredients

2 1/4 cup all-purpose flour
1 1/2 cup sugar
2/3 cup cocoa powder
1/3 cup malted milk powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2/3 cup vegetable oil
1 2/3 cups water
2 teaspoons apple cider vinegar
2 teaspoons vanilla extract

Salted Caramel Frosting Ingredients

4 oz. neufchâtel or low fat cream cheese
4 tablespoons powdered sugar
1/2 teaspoon vanilla extract
3 tablespoons homemade or store bought salted caramel

Peanut Butter Frosting Ingredients

4 oz. neufchâtel or low fat cream cheese
3 tablespoons powdered sugar
1/2 teaspoon vanilla extract
1/3 cup creamy peanut butter


1 cup semisweet chocolate chips
1/4 cup dry roasted peanuts, crushed
1/4 cup Ritz crackers
1/4 cup kettle corn
1/4 cup pretzels, crushed
1/4 cup potato chips, crushed
8 to 10 malted milk balls, halved
Optional: Potato chips, dipped in chocolate

Chocolate Ganache Ingredients

3/4 cup heavy cream
12 oz. semisweet chocolate chips
1 teaspoon vanilla extract
Optional: 1/8 cup coffee

Fudge Ingredients

7 oz. sweetened condensed milk
8 oz. semisweet chocolate chips
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Fudge Instructions

  1. In a double boiler, melt sweetened condensed milk and chocolate chips.
  2. Remove from heat.
  3. Stir in vanilla extract and salt.
  4. Pour into a 4.5″ circular pan, 6″ circular pan or a 4.5 X 6.5″ pan lined with aluminum foil, depending on the size of your cake layers.
  5. Depending on the thickness, you can divide the fudge in half to make a second layer. I’d suggest placing one layer of fudge directly above the bottom cake layer and one on the top cake layer.
  6. Refrigerate until solid.

Cake Instructions

  1. Sift flour, cocoa powder, sugar, malted milk, baking soda and salt into a mixing bowl.
  2. Add oil, vanilla extract, water and cider vinegar.
  3. Pour into a greased 9 X 13″ pan or four 6″ pans.
  4. Bake at 325°F for 35 to 40 minutes.
  5. Set aside and let cool.

Salted Caramel Cream Cheese Frosting Instructions

  1. Beat room temperature neufchâtel cheese until smooth.
  2. Add salted caramel and vanilla extract and beat for a few seconds to combine.
  3. Add powdered sugar in tablespoon increments and beat until desired consistency.
  4. Refrigerate until ready to use.

Peanut Butter Cream Cheese Instructions

  1. Beat room temperature neufchâtel cheese until smooth.
  2. Add peanut butter and vanilla extract and beat for a few seconds to combine.
  3. Add powdered sugar in tablespoon increments and beat until desired consistency.
  4. Refrigerate until ready to use.

Ganache Instructions

  1. In a saucepan, heat heavy cream with coffee over medium heat.
  2. Bring to a light boil.
  3. Pour over semisweet chocolate and whisk until smooth.
  4. Set aside to cool for 15 minutes or until it can coat the back of a spoon before slowly dripping.

Assembly Instructions

  1. For a 9 X 13″ cake, cut into into four 4.5″ circles or into four equivalent rectangles.
  2. Frost the bottom layer of cake with first the peanut butter frosting sprinkle then the salted caramel frosting. Sprinkle with chocolate chips and crushed peanuts.
  3. Repeat with the second and third layers.
  4. Top the last layer of cake with cooled fudge.
  5. Add the remaining salted caramel and peanut butter frostings over the fudge.
  6. After smoothing the frosting, pour chocolate ganache over the cake.
  7. Press crushed potato chips, crackers, pretzels and peanuts along the bottom third of the sides.
  8. Toss the kettle corn in a bit of salted caramel.
  9. Place a mound of the salted caramel kettle corn in the center of the cake.
  10. Arrange halved malted milk balls around the kettle corn and lightly press into the ganache.
  11. Serve this crazy chocolate malt cake with chocolate dipped potato chips and dig in.

Pairs Well With
coffeetoasted-walnutsginger-ice-cream Milk


* If you’re serving this cake with chocolate dipped potato chips, I like to use Pringles for their uniformity. Y’know, because a kitchen sink cake is the classiest of cakes.

* Are you a huge malted milk fan? Are you a huge malted milk fan that doesn’t need to watch your sugar intake? Serve this chocolate malt cake with a malted milkshake for a very sweet treat.

* You can easily substitute store bought caramel corn instead of coating kettle corn in caramel. It’ll save you a little bit of time.

* To recreate the chocolate malt cake photographed above, carefully stand chocolate half-covered Pringles in the caramel kettle corn.

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