Kit Kat Cake

This yellow cake is as easy to make as a box mix, but it tastes so much better. The same holds true for the chocolate frosting, and it is simple to decorate but has a great wow factor.

4.93 from 13 votes

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Course: Dessert

Cuisine: American

Diet: Vegetarian

Prep Time: 15

Cook Time: 24

Total Time: 39

Servings: servings

Calories: 567kcal

Author: Michelle

Ingredients

For the Yellow Cake

1 cup unsalted butter room temperature
1 1/2 cups sugar
4 eggs
2 1/2 teaspoons baking powder
3/4 teaspoon salt
3 cups sifted flour
1 cup milk
1 teaspoon vanilla extract
1 teaspoon almond extract

For the Chocolate Frosting:

1 cup unsalted butter softened
1/3 cup cocoa powder
1 teaspoon espresso cold
1/4 teaspoon salt
3 tablespoons milk
3 1/2 cups powdered sugar

Decorations:

1 10.78 ounce bag snack size Kit Kat bars

Instructions

For the Cake:

Preheat oven to 350 degrees.
Prepare two 9 inch round cake pans. Spray with nonstick spray, then line the bottoms with parchment paper.
Beat together butter and sugar until they are fluffy.
1 cup unsalted butter, 1 1/2 cups sugar
Add your eggs one at a time. Beat well between each addition.
4 eggs
Add salt and baking powder, mixing well.
2 1/2 teaspoons baking powder, 3/4 teaspoon salt
Add 1 cup of the flour and stir gently. Add half the milk, as well as the vanilla and almond extract. Mix with spatula until incorporated, stirring from the bottom to the top. Add another cup of flour, stirring again. Add remaining milk and stir. Add final flour inclusion and stir until just combined.
1 cup milk, 1 teaspoon vanilla extract, 1 teaspoon almond extract, 3 cups sifted flour
Pour batter into your prepared round pans. Bake in the 350 degree oven for 24-26 minutes, testing to ensure the middle is baked before removing the cakes.
Let cool for ten minutes in pans, then turn out to a wire rack .

To Make the Frosting:

Add softened butter to bowl with cocoa powder and mix, starting on low speed.
1 cup unsalted butter, 1/3 cup cocoa powder
Add milk, cold espresso, and salt. Mix again.
1 teaspoon espresso, 1/4 teaspoon salt, 3 tablespoons milk
Add powdered sugar a cup at a time. Mix starting on low speed, then slowly increase as it incorporates.
3 1/2 cups powdered sugar
Once all powdered sugar incorporates, turn up speed, and let it whip for a minute to incorporate more air.

To Decorate:

While cakes cool, unwrap and break apart each Kit Kat.
1 10.78 ounce bag snack size Kit Kat bars
Once cakes cool, use a serrated knife to trim the top of each cake to create a flat base.
Place strips of parchment paper in a circle where you will decorate the cake, the place the first layer upside down in the middle of the strips so the strips form a border to catch any excess frosting.
Use an offset spatula to add frosting to the middle of the cake layer. Spread it to the edge of the layer, then place the second layer right side up and press gently.
Frost the remaining cake starting from the top and spreading frosting out and then to the sides.
Press Kit Kat bars gently into the side of the cake all the way around to form the border.
Serve immediately. If serving the next day, cover tightly with plastic wrap.
This cake will last up to two days on the counter so long as you keep it tightly wrapped.

Equipment

Wire Cooling Racks

Amish Broom Cake Tester

Round Parchment Paper

Notes

If you don't have almond extract, use an extra teaspoon of vanilla instead. The almond adds a great zip of flavor that makes the cake taste that much better.
For the frosting, the espresso makes the chocolate richer and deeper. If you do not have this, you can substitute an equal amount of strong brewed coffee or vanilla extract.
For more tips and tricks, be sure to read the full article above.

Nutrition

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.