Here’s a delightful recipe for a KitKat cake that will satisfy any chocolate lover’s cravings. This cake is a perfect combination of moist and fluffy layers, creamy chocolate frosting, and the iconic crunch of KitKat bars. Whether you’re celebrating a special occasion or simply want to indulge in a decadent treat, this KitKat cake is sure to impress. Get ready to sink your teeth into a slice of chocolatey goodness!
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup milk
- 16-20 KitKat chocolate bars (regular size)
- Chocolate frosting (store-bought or homemade)
- Optional: Additional KitKat bars for decoration
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, ensuring an easy release for your cakes.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside this dry mixture for now.
- In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture becomes light and fluffy. This step ensures a moist and tender cake.
- Add the eggs one at a time, beating well after each addition. This allows the eggs to incorporate evenly into the batter. Stir in the vanilla extract for a hint of aromatic flavor.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and finish with the dry ingredients, and mix each addition just until combined. Be careful not to overmix, as this can result in a denser texture.
- Divide the cake batter equally between the prepared cake pans, smoothing the tops with a spatula for even baking.
- Bake the cakes in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean. The delightful aroma of freshly baked cake will fill your kitchen.
- Once baked, remove the cakes from the oven and let them cool in the pans for approximately 10 minutes. Then transfer them to a wire rack to cool completely. Cooling the cakes ensures they won’t crumble when assembling the layers.
- While the cakes cool, prepare your KitKat bars by unwrapping them. You’ll need about 16 to 20 regular-sized bars for this recipe.
- Place one cake layer on a serving plate or cake stand. Spread a generous layer of chocolate frosting on top. The rich and creamy frosting will act as a delicious glue to hold the KitKat bars in place.
- Now it’s time to create a border around the cake. Take the KitKat bars and arrange them vertically around the edge of the cake, gently pressing them into the frosting. Make sure they’re snugly positioned to create a beautiful barrier.
- Fill the center of the cake with more chocolate frosting, spreading it evenly with a spatula. This luscious filling will complement the KitKat crunch with its velvety texture.
- Place the second cake layer on top and frost the entire cake with chocolate frosting, covering both the top and sides. This step brings the cake together, ensuring a visually appealing and deliciously chocolatey treat.
- If desired, crush some additional KitKat bars and sprinkle them on top of the cake for decoration. This adds an extra layer of texture and a delightful surprise.
- Finally, refrigerate the cake for at least 1 hour before serving. Chilling allows the frosting to set and the KitKat