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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.

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

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

Find it online: https://thefamilycooking.com/kit-kat-cake-recipe/