KitKat Cake
A fun and indulgent cake lined with crispy KitKat bars and topped with colorful candies or fruit. Perfect for birthdays, holidays, and celebrations, this show-stopping dessert is as delicious as it is eye-catching.
Equipment
- Mixing Bowls
- Electric Mixer
- 9-inch Round Cake Pans
- Offset Spatula
- Ribbon (for decoration and stability)
Ingredients
Cake Batter
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 eggs room temperature
- 1 cup milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
Frosting
- 1 cup unsalted butter softened
- 3 1/2 cups powdered sugar
- 1/2 cup cocoa powder
- 1/2 cup heavy cream
- 2 tsp vanilla extract
Decoration
- 10-12 bars KitKat chocolate bars enough to surround cake
- 2 cups M&Ms, Reese’s Pieces, or assorted candies for topping
- optional fruit or cookies such as strawberries or mini cookies
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Whisk flour, sugar, cocoa, baking powder, baking soda, and salt in a bowl. Add eggs, milk, oil, and vanilla; mix until smooth.
- Slowly stir in boiling water (batter will be thin). Divide evenly into pans and bake 30–35 minutes, until a toothpick comes out clean. Cool completely.
- Prepare frosting: Beat butter until creamy. Mix in powdered sugar and cocoa. Slowly add heavy cream and vanilla, beating until fluffy.
- Assemble: Place one cake layer on a plate, frost, then top with the second layer. Frost the top and sides generously.
- Break KitKat bars into sticks and press them vertically around the cake’s edge. Tie a ribbon around for stability and decoration.
- Fill the top with candies, fruit, or cookies as desired. Serve at room temperature.
Notes
For best results, chill the frosted cake before adding KitKats. Try different KitKat flavors and seasonal toppings for fun variations.