Kit-Kat Cake
Servings Prep Time
12 30 minutes
Cook Time Passive Time
25-40minutes 2hours
Servings Prep Time
12 30 minutes
Cook Time Passive Time
25-40minutes 2hours
Ingredients
Chocolate Buttercream Frosting
Instructions
  1. Bake cake according to package directions, or your own favorite cake. Allow to cool.
  2. I used 1 square cake pan, so I cut it into three layers. If you are using 2 round cake pans, there is no need to cut.
  3. Frost cake.
  4. Place Kit-Kats around the edge. The should be broken into singles or 2s, so you can slice through the cake using the break in the candy. Top with candy or decorations of your choice. Tie a bow around to make it look like a present.
Chocolate Buttercream
  1. In a microwave safe large measuring cup, melt chocolate chips with 2 tablespoons of the butter for 60 seconds. Stir. If not melted, microwave for 30 seconds more. Allow to cool for about 5 minutes. Stir in vanilla.
  2. In the meantime, in a second large bowl, beat remaining butter until light and fluffy. Gradually add in powdered sugar. When combined, gradually beat in the chocolate by pouring in from the measuring cup while the mixer is running.
  3. If you are not frosting right away, you can refrigerate this. Take it out of the fridge at least 30 minutes to 60 minutes (unless it is blazing hot in your kitchen) before frosting so that it comes to room temperature and is spreadable.
Recipe Notes

You can make the cake a day ahead of time and wrap in plastic wrap once it is cool enough.

 

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