Kit Kat Cake Recipe

Bring their chocolate candy bar fantasies to life with this show-stopping Kit Kat Cake that satisfies cravings and spreads miles of yummy smiles.

Course Dessert

Cuisine American

Keyword How Do I Make Kit Kat Cake Recipe, How to make Kit Kat Cake Recipe, Kit Kat Cake, Kit Kat Cake Recipe

Prep Time 1

Cook Time 35

Total Time 1 35

Servings servings

Calories 1437kcal

Author Kathleen

Preheat your oven to 350°F.
Butter two 8-inch cake pans lightly and dusts them with flour tapping out the excess, set aside.
In a large bowl, combine flour, sugar, cocoa, milk, butter, eggs, vanilla, baking powder, baking soda, and salt, with a hand-held electric mixer set on lowest speed, until ingredients are moistened. Increase the speed to medium and continue to beat batter until just combined about 3 minutes.
Pour batter equally into the two prepared pans, using a small offset spatula to even the batter.
Place in preheated oven and bake 35 to 40 minutes or until a toothpick inserted into the center comes out clean. Set pans on a wire baking rack for 1o minutes. Slip a knife between the pan and the edge of the cake to loosen, and invert cakes onto a wire rack and cool completely.

In a medium saucepan melt the butter. Whisk in cocoa until smooth.
Alternately add powder sugar and milk beating until frosting has that spreading consistency. Thin with a little milk, as needed, if too thick.
Stir in vanilla.

Set the first layer of cake on a plater. Frost the top. Add the second layer of cake and frost the top and the sides of both layers.
Break the Kit Kats into sticks and arrange the sticks along the side of the cake.
Wrap a ribbon around the Kit Kat edge to secure the Kit Kats.
Fill the top with M & M's. Refrigerate the cake for about 4 hours to firm for ease of serving.

Use either Dutch press cocoa or regular cocoa powder.
You’ll need about 40 pieces of Kit Kat Bar for this.
To keep the Kit Kats clean and free of melty fingerprints, it helps to break them all apart and toss the individual chocolate pieces into the freezer on a tray lined with wax paper.
The ribbon around the cake is essential, so don’t skip it. Extra icing won’t be enough. Tie the ribbon around the cake and let it set up in the fridge for a couple of hours before serving.