Print

Kit Kat And M&M Cake Recipe

Kit Kat And M&M Cake Recipe
Print Recipe
Save 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

 

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

Keywords: Kit Kat And M&M Cake Recipe

Find it online: https://alazharfoodie.com/kit-kat-and-mm-cake-recipe/