Kit Kat Cake Recipe

Why You’ll Love This Recipe

I love this Kit Kat Cake because the candy does most of the decorating for me. I don’t need perfectly smooth frosting or advanced piping techniques because the Kit Kat bars create a neat border around the cake.

I also like how customizable the top is. I can fill it with colorful chocolate candies, sprinkles, chopped candy bars, chocolate curls, or fresh berries. This makes it easy for me to change the colors and decorations for birthdays, holidays, and other celebrations.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chocolate cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup hot coffee or hot water

For the chocolate frosting:

• 1 cup unsalted butter, softened
• 3 1/2 cups powdered sugar
• 3/4 cup unsweetened cocoa powder
• 1/3 cup heavy cream, plus more if needed
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt

For decorating:

• 10 to 12 standard Kit Kat bars, approximately
• 2 cups colorful candy-coated chocolates
• Ribbon, optional

Directions

1. I preheat my oven to 350°F (175°C). I grease two 9-inch round cake pans and line the bottoms with parchment paper.
2. I whisk the flour, sugar, cocoa powder, baking powder, baking soda, and salt together in a large bowl.
3. I add the eggs, milk, vegetable oil, and vanilla extract. I mix until the ingredients are well combined.
4. I gradually stir in the hot coffee or hot water. The batter will be fairly thin, which helps create a moist chocolate cake.
5. I divide the batter evenly between my prepared cake pans.
6. I bake the cakes for about 28 to 33 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
7. I let the cakes cool in their pans for about 10 minutes before transferring them to wire racks. I let them cool completely before decorating.
8. To prepare the frosting, I beat the softened butter until creamy. I gradually add the powdered sugar and cocoa powder, mixing on low speed at first.
9. I add the heavy cream, vanilla extract, and salt, then beat the frosting until smooth and fluffy. If it feels too thick, I add a little more cream.
10. I place one cooled cake layer on a serving plate and spread a generous layer of chocolate frosting over the top.
11. I place the second cake layer over the frosting and cover the top and sides of the entire cake with the remaining chocolate frosting.
12. I separate the Kit Kat bars into sections and carefully press them vertically around the outside of the freshly frosted cake. I place them close together until the entire cake is surrounded.
13. I gently fill the top of the cake with the candy-coated chocolates.
14. If I want extra support and decoration, I tie a ribbon around the Kit Kat border.
15. I let the assembled cake rest briefly before slicing and serving.

Servings and Timing

This recipe makes approximately 12 to 16 servings.

• Prep time: 30 minutes
• Cook time: 28–33 minutes
• Cooling time: About 1 hour
• Decorating time: 20–30 minutes
• Total time: About 2 hours 15 minutes
• Servings: 12–16

I make sure the cake layers are completely cool before frosting and decorating. If they’re still warm, the frosting can soften and make it difficult for the Kit Kat bars to stay securely in place.

Variations

For a Chocolate Overload Kit Kat Cake, I fill the top with chocolate chips, chocolate truffles, chopped chocolate bars, and chocolate curls instead of colorful candies.

For a cookies-and-cream version, I use vanilla or cookies-and-cream frosting between the chocolate cake layers and decorate the top with crushed chocolate sandwich cookies.

When I want a colorful birthday cake, I choose candy-coated chocolates and sprinkles that match my party colors.

For a vanilla Kit Kat Cake, I replace the chocolate cake with vanilla cake and use vanilla buttercream. I still use Kit Kat bars around the outside for the signature appearance.

I can also add a filling between the layers, such as chocolate ganache, caramel, peanut butter frosting, or strawberry preserves. I keep the filling fairly thick so the cake layers don’t slide.

Storage/Reheating

I store leftover Kit Kat Cake covered at room temperature for up to 2 days if my kitchen is cool. For longer storage, I refrigerate it in an airtight cake container for up to 4 to 5 days.

When I refrigerate the cake, I let individual slices sit at room temperature for about 15 to 30 minutes before serving. This allows the cake and frosting to soften for a better texture.

I can freeze the undecorated chocolate cake layers for up to 2 months. I wrap each cooled layer tightly before freezing and thaw them before frosting and decorating.

I don’t reheat Kit Kat Cake because the chocolate decorations can melt. I prefer serving it at room temperature or slightly chilled.

FAQs

How many Kit Kat bars do I need for a Kit Kat Cake?

For a 9-inch round cake, I usually need approximately 10 to 12 standard Kit Kat bars, depending on the exact size of the bars and how closely I arrange them. I like having an extra bar available in case I need additional pieces.

How do I get the Kit Kats to stick to the cake?

I press the Kit Kat pieces gently into freshly applied buttercream. The frosting acts like an adhesive and helps hold them against the sides. I can also tie a decorative ribbon around the cake for extra support.

Can I make Kit Kat Cake ahead of time?

Yes. I can bake the cake layers a day or two ahead and keep them tightly wrapped. I prefer assembling and decorating the cake closer to serving time so the Kit Kat wafers remain as crisp as possible.

What can I put on top of a Kit Kat Cake?

I like using candy-coated chocolates because they create the classic colorful appearance. I can also use chocolate candies, sprinkles, mini cookies, chocolate curls, fresh berries, or other favorite cake decorations.

Can I use a boxed cake mix?

Yes. When I need a shortcut, I can use my favorite chocolate boxed cake mix and prepare it according to the package directions. I then cool the layers completely and decorate them with chocolate frosting, Kit Kats, and candy as described.

Conclusion

Kit Kat Cake is one of my favorite celebration desserts because it combines a rich chocolate cake with an easy, eye-catching candy decoration. The Kit Kat border gives me plenty of chocolate and crispy wafer texture, while the candy-filled top adds color and makes the finished cake instantly festive.

Kit Kat Cake Recipe

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Kit Kat Cake is a rich celebration cake with moist chocolate layers, fluffy chocolate frosting, a crisp Kit Kat border, and colorful candy-coated chocolates on top. It is an easy, eye-catching choice for birthdays and parties.

• Author: Laura
• Prep Time: 30 minutes
• Cook Time: 28–33 minutes
• Total Time: About 2 hours 15 minutes
• Yield: 12–16 servings
• Category: Dessert
• Method: Bake
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup hot coffee or hot water
• 1 cup unsalted butter, softened
• 3 1/2 cups powdered sugar
• 3/4 cup unsweetened cocoa powder
• 1/3 cup heavy cream, plus more if needed
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 10 to 12 standard Kit Kat bars, approximately
• 2 cups colorful candy-coated chocolates
• Ribbon, optional

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Instructions

1. Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2. Whisk the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt together in a large bowl.
3. Add the eggs, milk, vegetable oil, and vanilla extract and mix until well combined.
4. Gradually stir in the hot coffee or hot water. The batter will be fairly thin.
5. Divide the batter evenly between the prepared cake pans.
6. Bake for 28 to 33 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
7. Cool the cakes in their pans for about 10 minutes, then transfer them to wire racks and cool completely.
8. For the frosting, beat the softened butter until creamy. Gradually mix in the powdered sugar and cocoa powder on low speed.
9. Add the heavy cream, vanilla extract, and salt, then beat until smooth and fluffy. Add additional cream as needed for a spreadable consistency.
10. Place one cooled cake layer on a serving plate and spread a generous layer of chocolate frosting over the top.
11. Add the second cake layer and cover the top and sides with the remaining frosting.
12. Separate the Kit Kat bars into sections and press them vertically into the freshly frosted sides, arranging them closely together around the entire cake.
13. Fill the top of the cake with the colorful candy-coated chocolates.
14. Tie an optional ribbon around the Kit Kat border for decoration and additional support.
15. Let the assembled cake rest briefly before slicing and serving.

Notes

• Cool the cake layers completely before frosting so the buttercream does not melt and the Kit Kat pieces stay securely in place.
• A 9-inch cake generally requires about 10 to 12 standard Kit Kat bars, but keeping an extra bar available is helpful.
• For a chocolate overload variation, top the cake with chocolate truffles, chopped chocolate bars, chocolate chips, or chocolate curls.
• Chocolate ganache, caramel, peanut butter frosting, or strawberry preserves can be used as an additional filling between the layers.
• The cake layers can be baked ahead and kept tightly wrapped until decorating time.
• Store the finished cake covered at room temperature for up to 2 days in a cool kitchen or refrigerate for up to 4 to 5 days.
• For the best texture after refrigeration, let individual slices stand at room temperature for 15 to 30 minutes before serving.
• Undecorated cake layers can be wrapped tightly and frozen for up to 2 months.

Nutrition

• Serving Size: 1 slice
• Calories: 690 kcal
• Sugar: 76 g
• Sodium: 410 mg
• Fat: 32 g
• Saturated Fat: 17 g
• Unsaturated Fat: 13 g
• Trans Fat: 0.5 g
• Carbohydrates: 98 g
• Fiber: 5 g
• Protein: 8 g
• Cholesterol: 75 mg