A Kit Kat cake way more exciting than just a ring of Kit Kats around the outside – this cake is decked out in a chocolate ganache drip and a pile of Kit Kat bars!
Ingredients
Cake
- 2 ¼ cups all purpose flour (350g)
- 2 ¼ cups granulated sugar (450g)
- 1 ¼ cup cocoa powder (100g)
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 cup unsalted butter softened (2 sticks/250g)
- 4 large eggs at room temperature
- 1 ½ cups 350mL buttermilk (buttermilk powder with water is an option if you can’t find liquid buttermilk at your grocery store!)
- 2 teaspoon vanilla extract
- ¾ cup crushed Kit Kat pieces
Frosting
- 8 oz one package cream cheese, softened
- 16 Tablespoons two sticks butter, softened
- 6-7 cups powdered sugar
- 2-4 Tablespoons milk
- 1 Tablespoon clear vanilla extract
- 1/4 tsp salt if using unsalted butter
Drip & Decorations
- 6 oz 1 cup semisweet chocolate chips
- 6 oz ¾ cup heavy whipping cream
- 1 bag mini-size Kit Kat bars I chopped about 16 to fill the cake, and used about as many to decorate the top!
Instructions
Cake
Preheat an oven to 350 degrees F (180C) or 325 F (160C) for a convection oven. Grease 3 8-inch cake pans with baker’s floured spray (or line with parchment rounds).
In the bowl of a stand mixer with the paddle attachment, combine the flour, sugar, cocoa powder, baking soda, and salt. Add in bits of softened butter until it’s no longer visible in the dry ingredients and the mixture looks crumbly.
Whisk together eggs, buttermilk, and vanilla. Add to dry ingredients and mix until no dry ingredients are visible. Scrape down the bowl and beat for another 20 seconds. Stir in crushed Kit Kat bars.
Fill the three pans evenly – I find a kitchen scale helpful for this part, and each of mine weighed out to about 550g. Bake for 30-35 min or until a toothpick inserted comes out clean. Allow cake layers to cool for 10-15 minutes on a wire cooling rack before removing from pans, and cool completely before frosting. Set in the fridge or freezer to accelerate the cooling process if desired.
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