Kit Kat Cake: The Perfect choice for who have a sweet tooth

Kit Kat Cake

Two layers of yellow cake are sandwiched together to make this chocolatey Kit Kat Cake, which is frosted with chocolate ganache. Decorating the  is quite simple thanks to rows of Kit Kat bars that are standing erect!

This is a fantastic birthday Kit Kat Cake either the way it is or with a seasonal touch! Swap out the glazed strawberries for M&Ms in festive colors (red and green for Christmas, pastel for Easter, etc.). To fill the top of the cake, you’ll need around 12 oz. of M&M candies. In this article, will share you the Kit Kat Recipes, let’s explored

Kit Kat Cake Recipes: The Perfect choice for who have a sweet tooth

Kit Kat Cake


Layers of yellow cake

  • 3 1 tablespoon baking powder and 1/4 cup all-purpose flour
  • 1 cup of unsalted butter at room temperature, 3/4 teaspoon salt
  • 2 cups sugar, granulated
  • Vanilla extract, two tablespoons
  • 6 big yolks of eggs
  • Buttermilk, 1 3/4 cups
  • Ganache decorations and icing
  • 2 cups of roughly chopped semisweet chocolate bars or chips
  • Heavy cream, 1 cup
  • 9 Milk Chocolate Kit Kat Candy Bars 15 fresh whole strawberries, 1.5 oz. apiece, or about 1 lb.
  • Prepared strawberry preserves in 1/2 cup
  • 1 drop of optional liquid red food coloring

How to make Kit Kat Cake? Step-by-step Guide

Yellow cakes

Kit Kat Cake

  1. The oven to 350 degrees Fahrenheit. Two 8-inch Kit Kat Cake pans should be greased and floured or sprayed with baking spray that contains flour.
  2. Salt, baking powder, and flour should be sifted together and placed aside.
  3. Beat the butter until it is smooth in the bowl of an electric mixer using the paddle attachment. When the butter is light and creamy, about 3 to 5 minutes, gradually add the sugar while continuing to mix on medium-high. Scrape the bowl after stopping the mixer.
  4. One at a time, add the vanilla and egg yolks to the mixer while it is on medium-low speed. Scrape the bowl after stopping the mixer.
  5. When adding the flour combination, start and end with the flour mixture in three separate batches and alternately add the buttermilk. Immediately after the final streaks of the dry ingredients are mixed, mix on medium for no more than 30 seconds.
  6. Divide the batter equally among the prepared pans. A toothpick put into the center of the cakes should come out clean after baking for 25 to 28 minutes. Before removing the cakes from their pans, let them cool on a wire rack for 7 to 10 minutes. Take caution when removing the Kit Kat Cake because they will be soft.
  7. After the Kit Kat Cake have cooled fully, use a broad serrated knife or cake leveler to level the tops.

Ganache frosting

Kit Kat Cake

  1. In a sizable bowl that can go in the microwave, combine the chocolate and heavy cream. Heat in the microwave for one to one and a half minutes at 100% power. Cream need to be warm but not boiling. After letting the mixture sit for one minute, whisk the ingredients until a shiny, thin ganache emerges.
  2. The ganache should be chilled in the refrigerator. Stir occasionally for about an hour, or until the ganache becomes thick and has the consistency of spreading. Put the ganache in the freezer and mix it every few minutes for around 30 minutes to hasten the process.


Kit Kat Cake

  1. Candy bars should be available, unwrapped.
  2. On a cake plate or cake board, put a dot of ganache in the center. Add a layer of yellow cake on top. The second layer of yellow cake should be placed on top of the roughly 1/2-inch layer of ganache in the cake. The chocolate ganache is used to frost the sides of the cake. Break a candy bar into its component pieces immediately away, and then arrange each piece in a straight line around the sides of the cake. Continue doing this until the candy bar pieces are all over the cake’s outside. If using, wrap the cake in the ribbon.
  3. The leftover ganache should only be heated for 20 to 30 seconds in the microwave to make it liquid and pourable. To the touch, it shouldn’t feel extremely hot. If so, wait until it has partially cooled before using. With the back of a spoon, gently spread the ganache over the top center of the cake. Refrigerate the cake for about 30 minutes, or until the ganache is set.
  4. The strawberries should be washed and completely dried. Heat the preserves in the microwave with a stir for 30 seconds, or until they are loosened. If using, stir in the food coloring. Each strawberry should be covered with preserves using a pastry brush before being placed on top of the cake, slightly off-center stacked.
  5. Slice the cake between the Kit Kat bars and top each piece with one or two strawberries to serve. The cake should be refrigerated covered. For the greatest flavor and texture, serve slices at room temperature.


This Kit Kat Cake has a chocolate frosting and is reminiscent of a traditional yellow birthday cake. The yellow cake has a delicious buttery flavor and is enhanced with egg yolks. The frosting is a straightforward yet luxurious addition—chocolate ganache. The glazed strawberries give all that chocolate a pleasant fruity flavor and refreshing bite.

The Kit Kat Cake layers can be prepared and chilled a day in advance. If you choose to do this, make sure the Kit Kat Cake is at room temperature before ganache frosting is applied. The cold ganache icing will not hold the Kit Kat bars since ganache hardens fast on a cold surface.

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