Kit Kat And M&M Cake Recipe

Kit Kat And M&M Cake Recipe

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Kit Kat And M&M Cake Recipe

Kit Kat And M&M Cake Recipe
Kit Kat And M&M Cake Recipe

Topic: Kit Kat And M&M Cake Recipe

Kit Kat And M&M Cake Recipe is a super easy and fun DIY birthday cake, so that looks absolutely gorgeous and is guaranteed to make an impression! Everything is made from scratch except the candies naturally.

The best part about creating a Kit Kat cake chocolate cake is that it is really easy, looks amazing, and needs no skills at all. Don’t believe me? Try making it, and you will see, no kidding!

And particularly if you’re frosting or icing challenged, such as me, I am not sure such a term actually exists, but you understand what I mean, correct? Then you have more reason to try this Kit Kat cake. I insist!

KIT KAT CAKE INGREDIENTS

This effortless Kit Kat cake requires quite basic ingredients.

  1. Cake mix or the usual flour, sugar, vanilla, cocoa powder, etc. you require in order to create a cake from scratch
  2. Homemade or Store-bought chocolate frosting or any other frosting of your choice.
  3. Kit Kat bars and loads of m&m candies.

Wondering just how many kit kat bars for this cake are all needed? I have used about 39, to be exact, which was enough to cover my 8-inch, two-layered kit kat cake. You would need more or less determined by how large or small your cake is, even if it’s a two-tier kit kat cake, or a rectangular kit kat cake, etc.

Ensure that the height of this cake is less than the height of this kit kat bars.

YOU WILL NEED 3 COMPONENTS TO MAKE KIT KAT AND M&M CAKE RECIPE

This KitKat wrapped cake comes together in 3 simple steps.

  • The cake base
  • The frosting
  • Layering, frosting, and adding the final finishing touches…. the absolute fun part!

Let’s discuss the cake base for a minute, shall we? I’ve employed my go-to chocolate cake recipe with this foundation, which is also known as crazy cake or wacky cake, or even Depression cake. I believe it’s the greatest, fuss-free chocolate cake, created with no dairy or eggs, none of which I have an issue with, but I simply love how decadent and moist that this cake turns out!

You simply need one bowl to make this amazingly delicious and moist chocolate cake, fewer things to clean Bonus!

Now that we’ve got our foundation sorted let’s move on to the frosting. You can use store-bought frosting if you desire, but if you take the problem of earning a cake from scratch, then I’d also recommend you attempt making a curry from scratch. It is so simple, and you’ll love the homemade stuff. I’ve already shared a comprehensive article on my favorite chocolate frosting, which you will find here.

This candy cake is basically a chocolate cake with a KitKat edge; it tastes much like a normal chocolate cake with chocolate buttercream frosting. The Kit Kat’s and M&M’s certainly add an interesting feel. But I nearly got a sugar rush from finishing one slice. So, though I’ve given the serving size of 8 individuals, I believe that it is simple to increase it to 12 people.

The Way to MAKE KIT KAT AND M&M CAKE RECIPE FROM SCRATCH

STEP 1: FOR THE CHOCOLATE CAKE BASE

  • P.s. I’m resharing stepwise pictorials for reference from the mad chocolate cake recipe I’ve shared before.
  • Preheat oven to 350 degrees F. Prepares 2 inches round cake pans by greasing it with oil and lining the base of the pan with pre-cut parchment paper. Trace the shape of the pan by placing it over the parchment paper, then trim and put the reverse side of this paper to the bottom of the pan.
  • Sieve the flour, baking soda, cocoa powder, and coffee powder in a mixing bowl. Add sugar and salt and whisk to blend everything nicely.
  • Make 3 depressions from the dry ingredients — just two small, one bigger. Pour vinegar in one depression, vanilla in the other, and vegetable oil in the bigger depression.
  • Pour water over all, combine well just until combined and no longer flour pockets are visible. The batter may have a few lumps, and that is fine, don’t over mix.
  • Divide the batter equally between the two cake pans, then tap on the pans onto the countertop to remove air bubbles. Bake on the center rack for about 35 minutes or until a toothpick inserted comes out clean. Transfer to a wire rack, let it cool completely before frosting. You can cover the cake and then refrigerate it until you are ready to suspend it. Note: Oven baking times may vary; check your cake to prevent over-baking it; however, assess no sooner than 30 minutes.

STEP 2: FOR THE CHOCOLATE FROSTING

This recipe will yield will about 2 cups of frosting; scale the recipe by 1.5 times to cover the entire 8-inch two-layer cake.

STEP 3: ASSEMBLING THE CAKE

When the cake has completely cooled down, then scrape off the dome shape of the cake with the help of a long serrated knife to have a flat top. Also, transfer some cream to a piping bag and snip off the edge of the piping bag before beginning piping, then pipe out the layers in between. I do so, so the cream layer looks even all over. You will simply transfer the lotion with the help of a spatula if that is convenient for you.

  • Put just a little chocolate frosting on the serving dish or cake stand.
  • Transfer the initial layer to the stand. Brush it liberally with sugar syrup.
  • Pipe out the chocolate frosting in circular motions starting from the outer circumference towards the middle. Smooth out the sandpaper using an offset spatula.
  • Repeat the same with the second layer. Frost the top and sides of the cake well. It doesn’t have to be perfect, which means you really don’t need to smooth it out.
  • Line the Kit Kat bars vertically by sticking them into the sides of the cake; it ought to stick pretty well to the frosting. If not, apply some frosting on the back of the kit kat bar and adhere it. Wrap a bow around the Kit Kat’s to fasten them in place.
  • Fill out the top of the cake with M&M’s. This cake will remain well for up to 3 days at room temperature or cover and store in the refrigerator up to 5 times. Take a break to have a KitKat cake slice.

 

NOTES

  • You can use 1 (15.25 ounce ) of chocolate cake mix and bake in 2 8-inch cake pans according to package directions. Replace every egg to get 1/4 cup yogurt for an eggless version.
  • Refrigerate the Kit Kat’s so that they don’t smudge if you adhere them to the cake.
Print

Kit Kat And M&M Cake Recipe

Kit Kat And M&M Cake Recipe

Kit Kat And M&M Cake Recipe is a super easy and fun DIY birthday cake, so that looks absolutely gorgeous and is guaranteed to make an impression! Everything is made from scratch except the candies naturally

 

  • Author: Mustafa Rangoonwala
  • Prep Time: 15
  • Cook Time: 40
  • Total Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Scale
  • Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml, Make sure all ingredients are at room temperature.

    For the chocolate cake base

    • 3 cups all-purpose flour, {Spooned and leveled}
    • 1/3 cup +1 tbsp unsweetened cocoa
    • 2 cups sugar
    • 2 tsp baking soda
    • 2 tsp instant coffee powder, optional
    • 1 tsp salt
    • 2 tsp white vinegar
    • 2 tsp pure vanilla extract
    • 1/2 cup + 2 tbsp vegetable oil
    • 2 cup water, room temperature

    For the chocolate buttercream frosting

    • Approx 2.5 to 3 cups of chocolate frosting, or any other frosting of your choice

    For the decor

    • 5 packs of (3 oz) Kit Kat bars (king size), about 40 Kit Kat bars
    • 10.53 oz bag of M&M’s, you may even add more, but this is the minimum you will need to cover the cake

    For the sugar syrup

    • Dissolve 1 tbsp of sugar in 2 to 3 tbsp water

Instructions

  1. FOR THE CHOCOLATE CAKE BASE
  2. Preheat oven to 350 degrees F. Prepare two 8-inch round cake pans, greasing them with oil and lining the bottom of the pan with pre-cut parchment paper. Trace the shape of the pan by placing it on the parchment paper, then cut and place the back of the paper on the bottom of the pan.
  3. Sift the flour, baking soda, cocoa powder, and coffee powder into a mixing bowl. Add the sugar and salt and beat to combine everything well.
  4. Make 3 depressions in the dry ingredients: two small and one larger.
  5. Pour vinegar into one depression, vanilla into the other, and vegetable oil into a larger depression.
  6. Pour water over everything, mix well until everything is combined and no bags of flour are visible.
  7. The batter may have a few lumps in it and it’s okay, don’t over mix.
  8. Divide batter evenly between two cake pans, tap pans on counter to remove air bubbles. Bake on the middle rack for about 35 minutes or until a toothpick inserted comes out clean. Transfer to wire rack, cool completely before frosting. You can cover the cake and refrigerate it until you are ready to frost it. {Note: Bake times may vary, check your cake to avoid overcooking, but not before 30 minutes}.

FOR THE CHOCOLATE FROSTING

Recipe here. This recipe will make about 2 cups of frosting, resize the recipe 1.5 times to cover the entire 8 inch two-layer cake.

Assemble the cake:

  1. After the cake has cooled completely, scrape the dome shape of the cake using a long serrated knife to make it flat. Also, transfer some cream to a pastry bag and cut off the edge of the pastry bag before starting the edging, to spread out the middle layers. I do this so that the cream layer is even all over. You can simply transfer the cream using a spatula if that’s convenient for you.
  2. Pour some frosting on the serving platter or cake stand.
  3. Transfer the first layer to the support. Brush generously with sugar syrup.
  4. Spread the chocolate frosting in a circular motion from the outer circumference to the center. Smooth the icing with an angled spatula.
  5. Repeat the same with the second coat. Frost the top and sides of the cake well. It doesn’t have to be perfect, so you don’t really need to flatten it.
  6. Line the Kit Kat bars vertically by gluing them to the sides of the cake, it should adhere well to the icing. If not, apply some frosting to the back of the kit kat bar and stick it on. Wrap a bow around the Kit Kat to secure it in place.
  7. Fill the top of the M & M’s cake. This cake will keep well for up to 3 days at room temperature or covered and refrigerated for up to 5 days. Take a break, grab a piece of KitKat cake.

You can watch video below to get an Idea how to make Kit Kat And M&M Cake Recipe

Notes

  • You can use 1 (15.25 oz.) Chocolate cake mix and bake in 2 8-inch cake pans according to package directions. Substitute 1/4 cup of yogurt for each egg for an egg-free version.
  • Refrigerate the Kit Kat so they won’t stain when you stick them on the cake.

Nutrition

  • Serving Size: 8 Servings

Keywords: Kit Kat And M&M Cake Recipe

Did you make this recipe?

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People also ask:

How do I put Kitkat around a cake?

Frost a layered cake as you normally would: first one layer, then add the second and frost everything. Then glue the Kit Kat around the cake; they will just stick to the frosting. Then pour M & M’s on top. That’s!

How many Kit Kats do you need for a cake?

You will need about 3 family size kit kat bars to make this cake, plus maybe an extra one in case you need to ‘try’ or have a faulty kit kat finger.

Can you put M&Ms in a cake mix?

Absolutely. You will find that you also like the result. You can also add peanut butter shavings. put the M & M’s and peanut butter chips in the batter then top (after baking) with melted chocolate, cool then top with peanut butter or peanut butter frosting … would be delicious .

How much does a Kit Kat cake cost?

Pricing for a 1kg variant of the KitKat cake starts at INR 1199 only, Usually it depends upon baker.

How many M&Ms does it take to cover a cake?

As for the amount of M&M, I recommend having around 7 cups of M&M for an 8-inch layered cake (about 2.5 pounds), but if you go for a specific pattern / design, it’s hard to predict exactly how much of it. every color you will need.

What does Kit Kat stand for?

Kiss in time, kiss anytime. Internet »Emoticons. Evaluate: KITKAT. Kiss In Time Kiss Any Time.

What size is a Kit Kat?

The traditional bar has four fingers, each of which is approximately 0.4 inches (1 cm) by 3.5 inches (9 cm).

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