Wilton Kitchen Sink Cake

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by Wilton Design Team

Wilton Kitchen Sink Cake

With so many different layers of flavor – we’re pretty sure there’s something you’ll like about this cake!

Project Details

  • Level:beginner
  • Time:2 hours

Project Instructions

  • 1
    Project time does not include the time needed to cool cake.
  • 2
    Preheat oven to 325°F. Prepare pans with cooking spray.
  • 3
    In large bowl, stir together flour, baking powder and salt. Set aside. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs one at a time, mixing well after each. Add vanilla; mix well. Add flour mixture alternately with milk, beating until just combined. Divide batter evenly into 5 bowls (about 3/4 cup batter in each bowl). Mix cocoa powder and peanut butter chips into one bowl until completely combined. Mix chocolate chips into another bowl of batter. Mix coconut into third bowl and almonds into a fourth bowl. Pour each bowl of batter into a prepared pan. Drop jam in small dollops over the plain pan of batter; swirl into batter with butter knife. Bake 18-21 minutes, rotating pans half way between baking. Cakes are done when toothpick inserted in center comes out clean. Cool 5 minutes on cooling grid; remove from pans and cool completely.
  • 4
    For filling, beat shortening and butter in large bowl with electric mixer until light and fluffy. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Divide icing evenly into 2 bowls. Mix raspberry jam into one bowl; mix melted chocolate chips into another bowl.
  • 5
    To assemble, cut the crowns off of each cake layer. Place chocolate chip cake on cake board or serving plate. Spread a layer of chocolate icing to edges of cake. Top with almond cake. Spread a thin layer of raspberry icing to edges. Top with chocolate peanut butter cake and chocolate icing. Top with raspberry swirl cake and raspberry icing. Finish with coconut cake and chocolate icing. Garnish with additional chocolate chips, shredded coconut, almonds and fresh raspberries.

Project Details

  • Level:beginner
  • Time:2 hours

Project Supplies

  • Wilton Easy Layers Cake Pan Set 104816364
  • 2-1/2 cups All-Purpose Flour
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • Softened Butter (1-1/2 sticks for the Cake and 1 stick for the Filling)
  • 1-1/4 cups Granulated Sugar
  • 3 eggs
  • Wilton Pure Vanilla Extract 4 oz. 104104984 (1 teaspoon for the Cake)
  • Milk (1 cup for the Cake and 2 to 3 tablespoons for the Filling)
  • 1 tablespoon Cocoa Powder
  • 2 tablespoons Peanut Butter Chips
  • Chocolate Chips (you will need 2 tablespoons for the Cake as well as 1/4 cup that are melted cooled for the filling and an additional amount for Garnish)
  • 2 tablespoons Slivered Almonds
  • Seedless Raspberry Jam (you will need 2 teaspoons for the Cake and 1/4 cup for the Filling)
  • 1/2 cup Solid Vegetable Shortening
  • 4 cups Sifted Confectioners' Sugar
  • Fresh Raspberries
  • Cooking Spray