Best Kit Kat Cake Recipes

KIT KAT® BUNDT® CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray the inside of a fluted tube pan (such as Bundt®) with cooking spray.
• Combine 4 cups flour, baking powder, and salt together in the bowl of a stand mixer. Add 2 1/2 cups sugar, 2 cups softened butter, milk, eggs, and 1 1/2 teaspoons vanilla extract to flour mixture; lightly stir with a spatula to moisten ingredients. Mix on low speed until batter is evenly combined, about 3 minutes.
• Toss candy bar pieces with remaining 1 tablespoon flour in a bowl until coated; fold into batter. Spread batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the cake comes out moist with crumbs clinging, about 1 hour. Cool in pan for 25 minutes; remove from pan and cool completely on a wire rack.
• Combine 1/4 cup white sugar, evaporated milk, 1/4 cup butter, chocolate chips, and 1/2 teaspoon vanilla extract together in a saucepan; bring to a boil, stirring constantly. Reduce heat and simmer until frosting is thickened, about 5 minutes. Pour frosting over cake.

KIT KAT ICE CREAM CAKE

Steps:

• Have an 8-inch springform pan ready.
• Remove ice cream and gelato from freezer.
• Let stand at room temperature 15 minutes or until soft and spreadable but not melting.
• (Return to freez-er briefly if too soft to work with.) Meanwhile, with a long sharp knife, cut 9 KitKat bars in 4 sections each.
• Stand around sides of pan, narrower KitKat-inscribed side against pan.
• Coarsely chop remaining 9 KitKat bars; make 3 equal piles.
• Spoon coffee ice cream into springform pan; spread firmly and evenly to cover bottom.
• Sprinkle with 1 pile chopped KitKats.
• Continue layering, adding 1 pint chocolate ice cream, a pile of chopped KitKats, the hazelnut gelato, remaining chopped KitKats, then remaining 1 pint chocolate ice cream.
• (If at any time the bottom layer (s) begin to melt, place cake in freezer until ice cream becomes firm.) Cover pan and freeze at least 8 hours until very firm or up to 1 month.
• Just before serving; Remove pan sides and garnish as shown.
• To make clean cuts, dip a long, sharp knife in hot water between cuts.
• FYI KitKats are sold in several sizes.
• For this cake we used 3 1/2-in-long KitKat bars, each having 4 sections, often sold in 6-packs of 1 1/2 oz each TIP: Can be prepared through Step 5, wrapped well and frozen up to 1 month.

BUCKET OF M&M'S KIT KAT CAKE

Steps:

• Prepare cake as directed on package in two 9" cake pans. Let cool. Frost cakes generously with chocolate frosting. Break apart approximately 36 Kit Kats. Begin to place them around the cake. Tie with a ribbon, if desired. Top with mini M&M's. Enjoy your amazing cake!
• Tips:
• * Make sure your layer cakes are not taller than a Kit Kat.
• * You may want to freeze your Kit Kats to avoid fingerprints.
• * Use a ribbon to ensure your Kit Kats don't fall over. The frosting works well - but the ribbon gives you extra peace of mind.

KIT KAT ICE CREAM CAKE RECIPE - (4.3/5)

Steps:

• • Remove from the freezer and leave on the counter: • 2 qt ice cream , any 2 flavors • In a food processor combine: • 2 TBS milk • 24 oreo cookies • Coat a 9-inch spring form pan with nonstick spray and place upright all around the side of the pan: • 39 kit-kat candy bars • Try to get the kit-kat bars as close to possible as you can, with the kit-kat name facing out, against the side of the spring form pan. • Line the bottom of the pan with parchment paper and press the oreo mixture evenly over it. • Place in the freezer for 10 minutes. • Stir the first flavor of softened ice cream in its container and press evenly over the oreo crust. • Place in the freezer for 10 minutes • Stir the second flavor of softened ice cream in its container and press evenly over the first ice cream layer. • Place in the freezer. • Remove from the freezer and allow to thaw for 30 minutes: • 16 oz whipped topping, frozen (like cool whip) • Spread whipped topping over the top layer of ice cream and garnish with: • 6 oreo cookies , broken up • 1/4 cup chocolate candies , assortment • Return cake to the freezer and allow to set overnight. • Remove cake from freezer 10 minutes prior to serving. • Gently open the spring form pan and remove. Use a thin knife or spatula to slide cake onto serving platter. • Slice & serve immediately

KIT KAT CAKE

Steps:

• Preheat oven to 350°F.
• Line bottom of 9-inch round cake pan with parchment or wax paper. Press cookie dough in bottom to 1/2 inch thickness. Bake approximately 18 minutes or until lightly brown. Cool completely.
• In a large bowl, put 1 1/2 cups chocolate chips and 5 cups whipping cream. Microwave on HIGH for 4 - 5 minutes until chocolate is soft. Remove and stir well until chocolate and cream are mixed well. Cover with plastic wrap and chill overnight.
• Melt remaining chocolate chips with butter and stir until smooth.
• Place large cookie in center of 10-inch springform pan. Cut candy bars long ways and dip on end in chocolate mixture. Place vertically between cookie and sides of pan. Continue until all candy bar pieces are used.
• Chill 20 minutes.
• Whip cream and chocolate mixture until stiff.
• Chop remaining candy bars into chunks. Take cookie shell and place one-third of mousse on bottom. Sprinkle chunks on top. Repeat layers, ending with mousse. Chill in freezer overnight.
• Top with whipped cream and chunks of candy bar.
• Return to freezer.
• When ready to serve, remove from freezer and let stand in refrigerator 30 minutes before slicing.

KIT KAT CRANBERRY CARAMEL CAKE

Steps:

• 1. Preheat oven to 350 degrees F.Grease and lightly flour the bottom and sides of two 9-inch round cake pans.Add mini kit kat bars on both pans.
• 2. In a large mixing bowl,combine cake mix,water,oil,egg whites and 1 cup caramel ice cream topping.Mix on low speed for 5 minutes until the batter is moist.
• 3. Stir in kit kat big kat pieces.Then mix on medium speed for 3 minutes.Pour the batter into the prepared cake pans.
• 4. Bake the cake for 30 to 35 minutes or until a toothpick inserted the center comes out clean.Cool completely on the wire racks for 10 minutes.Remove cakes from pans.
• 5. To make Cranberry Frosting:in a medium mixing bowl,beat cream cheese,half and half,vanilla pudding mix,brown sugar and 1/2 half of whipped topping until smooth.Fold in cranberry sauce and remaining whipped topping.Refrigerate the frosting until chilled.
• 6. Place one cake on a serving plate,spread remaining caramel ice cream topping,add diced cranberries.Top with another cake.Spread the frosting on top and sides of the cake.Poke 4 kit kat bars on the cake.

KIT KAT CAKE RECIPE - (4.4/5)

Steps:

• Spray two 8″ or 9″ (whichever size you are using, both work well) cake pans with cooking spray and set aside. In a medium bowl, mix the cake mix, pudding mix, eggs, water, and oil until smooth then pour into prepared cake pans. Bake cake according to the package directions. Let cool in the pans for 10 minutes then remove them from the pans to a wire rack and cool completely. Once the cake is cooled, make the Chocolate Buttercream Frosting or use your favorite canned frosting. Place powdered sugar and cocoa powder in a bowl and mix with a wire whisk to incorporate. Set aside. Using a stand mixer cream the butter and shortening for a few minutes until light and fluffy. Add the powdered sugar/cocoa mixture and beat on low until incorporated then add the vanilla and enough cream until it is the right 'spreading' consistency. Turn to medium high and beat for 3 minutes. To assemble: Start by carefully opening all the Kit Kat bars and breaking them into sections of two bars each (or single bars if you want to). I bought a 13″ cake board from the party store but a cake plate or regular plate with enough room around the edge will be just fine. Place about 1 tablespoon of frosting in the center of the board and set the first cake round on top of it. Place 1/3 of the frosting in the center of the cake and spread evenly out to the edges. Place second cake on top and place another 1/3 of frosting on top and spread evenly out to the edges. I didn't trim the cake flat but you can if you wish to (worked just fine with a slight rise in the center). Next use the remaining frosting to frost the sides of the cake. Line the Kit Kat bars up around the cake by pressing lightly into the frosting and touching them together. Make sure they are high enough so the M&M's on top don't fall off. I didn't have to worry about this with a 9″ cake, but an 8″ might be higher so start with the Kit Kat bars about 1/2″ - 1″ from the base of cake. Don't worry about the frosting showing because the M&M's you place around the base will cover it up. Next, tie the ribbon around the cake and trim the edges of the ribbon. Pull the ribbon slightly tight to keep the Kit Kat bars in place. Fill the top middle of the cake with most of the M&M's reserving some to go around the bottom of the cake on the plate. You can always use 1/2 of a second bag like I did. I cut the pieces at every two Kit Kat bars because it was super chocolaty but if you break the Kit Kat bars into single bars you could cut the pieces 3 bars wide. I served 20 people with one 9″ cake and had large piece left over. Enjoy!

AUTUMN KIT KAT LAYER CAKE (W/ REESES PIECES)

Steps:

• Preheat oven to 350
• To make the cake:.
• In a large bowl, combine the Duncan Hine's cake mix, milk, eggs, canola oil and chocolate pudding mix . Mix until everything is moist and then mix on Medium speed for 2 minutes.
• Divide cake mix evenly between two 9" greased round cake pans.
• Bake for 28-31 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 5 minutes then remove cakes and cool completely on wire rack.
• To make the icing:
• Spoon vanilla icing into a bowl and add peanut butter. Mix with hand mixer until combined. Add more peanut butter, to taste.
• To assemble the cake:.
• Place one cake on whatever plate you are using to serve it and icing like normal, adding some extra on the top.
• Place the second cake on top of the first cake. Icing the second cake to create a layer cake. It does not have to look pretty -- you won't see it anyway.
• Break Kit Kats in half so that 2 bars are still stuck together. You will use between 10 and 12 (4 packs) of Kit Kats depending on the size of your cake.
• Spread some icing on the back of each Kit Kat section and begin placing them around the cake (vertically and right next to each other). It will begin to resemble a fence going around the cake.
• When you've gone the whole way around, tie the Autumn themed ribbon around the cake to keep the Kit Kats in place.
• Fill the top of the cake with Reese's Pieces (you will probably use a whole bag).
• Cover and refrigerate or serve immediately.
• You can also use different cake and icing combinations or top it with seasonal or regular M&M's to fit any occasion. Coordinate ribbon to match!

KIT KAT / M&M CAKE

Steps:

• 1. Prepare cake mix as directed. Bake in TWO 8 inch round pans. Remove from oven and allow cakes to cool.
• 2. Begin assembly by placing one 8 inch round on a plate or cake stand and lightly frost the top. Place next round on top and frost entire cake with remainder of frosting. You should have "just enough" to frost the cake with no leftovers.
• 3. Unwrap and separate Kit Kat bars. Place Kit Kats all the way around the edge of the cake... flat side facing out - writing facing in.
• 4. Gently tie a pretty ribbon around the cake to hold the Kit Kats in place. (Don't use ribbon with glitter, jewels, etc. - no one wants to eat glitter!)
• 5. Pour a thin layer of M&M's on the top of the cake.
• 6. Stand back and look at your creation ... EVERYONE will be impressed!

KIT KAT® BUNDT® CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray the inside of a fluted tube pan (such as Bundt®) with cooking spray.
• Combine 4 cups flour, baking powder, and salt together in the bowl of a stand mixer. Add 2 cups softened butter, milk, eggs, and 1 1/2 teaspoons vanilla extract to flour mixture; lightly stir with a spatula to moisten ingredients. Mix on low speed until batter is evenly combined, about 3 minutes.
• Toss candy bar pieces with remaining 1 tablespoon flour in a bowl until coated; fold into batter. Spread batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the cake comes out moist with crumbs clinging, about 1 hour. Cool in pan for 25 minutes; remove from pan and cool completely on a wire rack.
• Combine 1/4 cup white sugar, evaporated milk, 1/4 cup butter, chocolate chips, and 1/2 teaspoon vanilla extract together in a saucepan; bring to a boil, stirring constantly. Reduce heat and simmer until frosting is thickened, about 5 minutes. Pour frosting over cake.

EASTER KIT KAT CAKE RECIPE - (4.4/5)

Steps:

• 1. Bake your favorite cake recipe for a two-layer, 8" or 9" cake. (For this cake, I used Duncan Hines yellow cake mix.) Make sure to even out your layers so there's some room left at the top for your coconut. 2. Frost with your favorite icing. (For this cake, I used Duncan Hines chocolate icing.) 3. Press the Kit Kat bars around the cake gently. 4. Place the coconut in a zippered plastic bag. Add drops of green coloring (I used 4) and close the bag. Shake until the color blends evenly. Add more coloring if necessary. 5. Sprinkle the coconut over the top of the cake. Add the mini eggs. 6. Tie a ribbon around the Kit Kat bars.

KIT KAT CAKE

Steps:

• Prepare the cake. Preheat oven 325 degrees. Grease 2 round cake pans and add 6 liners to a cupcake pan. You will have 6 cupcakes along with the cake.
• In a large bowl add the cake mix, flour, sugar and salt. With an electric mixer add the remaining ingredients and beat until smooth. Fill the cupcake lines about 3/4 full. Add the remaining cake mix to the 2 round pans. Bake about 35 to 40 minutes. Remove cake rounds to a rack and allow to cool completely.
• For the frosting In a large bowl beat the butter and cream cheese with an electric mixer. Add the powdered sugar milk and vanilla. Microwave the chocolate chips until melted and smooth. stir the melted chips into the frosting. Beat until smooth
• To assemble the cake. Place on layer on serving plate and frost with frosting. Add the second layer on top and frost the top and sides of the cake.
• Place the Kit Kat bars to the side by side to the side of the cake. Secure with a ribbon if using.
• Pour the M & M 's on top.