Kit Kat Cake Recipe 445

KIT KAT CAKE RECIPE FROM SCRATCH | M&M'S CAKE | CANDY CAKE (EGGLESS)

Steps:

• FOR THE CHOCOLATE CAKE BASE
• Preheat oven to 350 degrees F. Prepare two 8 inches round cake pans, by greasing it with oil and lining the bottom of the pan with pre-cut parchment paper. Trace the shape of the pan by placing it over the parchment paper, then trim and place the reverse side of the paper on to the bottom of the pan.
• Sieve the flour, baking soda, cocoa powder and coffee powder in a mixing bowl. Add sugar and salt and whisk to combine everything well.
• Make 3 depressions in the dry ingredients - two small, one larger.
• Pour vinegar in one depression, vanilla in the other and vegetable oil in larger depression.
• Pour water over all, mix well just until combined and no more flour pockets are visible. The batter may have a few lumps and that is okay, do not over mix.
• Divide the batter equally between the two cake pans, tap the pans on the countertop to remove air bubbles. Bake on the middle rack for about 35 minutes or until a toothpick inserted comes out clean. Transfer to a wire rack, let it cool completely before frosting. You can cover the cake and refrigerate it until you are ready to frost it. {Note: Oven baking times may vary, check your cake to avoid over baking it, but check no sooner than 30 minutes}.

KIT KAT CAKE

Steps:

• Preheat the oven to 325°F. Grease and flour two 9-inch round cake pans and line a cupcake pan with 6 liners (you're going to have 6 cupcakes to munch on along with your cake!)
• In a large bowl, whisk together the cake mix, flour, sugar and salt. Add the remaining ingredients and beat with a hand mixer for 2 minutes, or until well blended.
• Scoop the batter into 6 cupcake liners 3/4-full. Divide the remaining batter between the two prepared round pans. Bake the cupcakes for about 25 minutes, and bake the cake rounds 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pans for 20 minutes, then remove the cake layers to a wire rack to cool completely.
• When the cake is cool, you're ready to assemble. Place one layer on a serving plate, and tuck strips of waxed paper underneath the sides of the cake.
• In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Increase speed to medium, and slowly add milk and vanilla, beating until smooth. Microwave chocolate chips in a microwave-safe bowl at MEDIUM 1 1/2 to 2 minutes or until melted and smooth, stirring at 30 second intervals. Gradually add melted chocolate to mixture; beat until blended and smooth.
• Frost the 1st cake layer. Set the 2nd layer on top of the first. Frost the 2nd layer and along the sides of the cake too. Stick Kit Kat's to the sides of the cake, leaving a very small space in between each Kit Kat (1/4-inch). Wrap a bow around the cake, securing the Kit Kat's. Fill the top of the cake with M&M's. Pull out the strips of waxed paper and discard. Use any extra frosting to frost your 6 extra cupcakes.
• If you refrigerate the cake for a couple of hours or so, it will be much easier to cut and serve. Of course, you'll need to remove the bow just before serving.

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.

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.

KITKAT CAKE RECIPE

Steps:

• Preheat the oven to 350°F. Grease two 9-inch round baking pans and cut parchment paper to fit the bottom of each pan. Grease and flour two 9-inch round baking pans. Set aside.
• In a medium-sized bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
• In a large mixing bowl, whisk together the hot coffee (or water) and cocoa powder. Then, add sugar, oil, eggs, and vanilla and mix until well combined. Add the dry ingredients in three rounds, alternating with the milk.
• Divide batter evenly between prepared pans and bake for 30 to 35 minutes, until the center of the cake springs back slightly when touched. Cool in pans for 10 minutes. Then, remove the cakes from pans and onto a rack to cool completely.
• Add the butter to a large bowl and using a handheld mixer, mix on medium-high speed for about 3 minutes. You could also use a stand mixer fitted with a paddle attachment. Add the powdered sugar, cocoa powder, salt, milk, and vanilla and begin mixing on low. Slowly increase the speed and mix until smooth and well-combined.
• Use a long serrated knife to trim and level off the top of the cakes, if necessary. Place a small dollop of icing in the center of your serving platter or cake stand, and situate one of the cake rounds over it.
• Add about 1/3 of the remaining frosting to the cake round on the platter and use an offset icing spatula to spread it to the edges. Place the second cake round on top of the icing. Add a generous cup of frosting to the top of the cake and use the spatula to push the icing outward in all directions and down the sides. Repeat until all of the icing has been applied.
• Once the cake is iced, Add individual KitKat sticks all along the sides. Wrap the ribbon around the cake, tie it into a bow, and trim any excess fabric from the ends. Once the ribbon is secured, pour the M&M's over the top, serve, and enjoy!