February 28, 2014 by BettyCupcakes
Full disclosure: I did not invent the Kit Kat Cake. It’s been making the Pinterest rounds for a while, and I first saw it on O Taste and See- Kit Kat Cake. I was bouncing around blogs one night and stumbled upon it. The husband happened to glance at my computer at that moment and exclaimed: THAT IS MY BIRTHDAY CAKE.
Never mind that this happened in October and his birthday is in February (Happy birthday!).
4 months later, his Kit Kat Cake dreams became a reality.
Here’s how I made my Kit Kat and M&M Cake:
- Bake two 9-inch layer cakes. I used the yellow birthday cake from Sing for Your Supper which I’ve loved for years: A Birthday Cake, Birthday Wedding Cake. Tip: You can bake the cake the night before, wrap it tightly in plastic wrap, and refrigerate until you’re ready to frost it.
- The day you want to serve the cake, prepare your favorite frosting. I used a really rich, really sweet chocolate frosting. This cake is not for the faint of heart.
- Frost your cake with a thick layer of the good stuff.
- Then it’s time to go into a sugar coma! Unwrap 47 (yes, 47!) Kit Kat Bars. I broke each of the twosomes up into singles. While the frosting is still tacky, press the Kit Kat Bars firmly into the frosting all the way around the cake.
- Secure the Kit Kat Bars with a ribbon- the birthday boy requested blue.
- Top with M&Ms- I probably used about 1 cup. The husband mentioned that we could make a “31” on the top with one color and then surround it with other colors, but I went with a random scattering instead.
- Place it in the refrigerator until it’s time to dig in. Take it out 2-3 hours before serving to let it come to room temperature.
One more bonus tip:
- When eating leftover birthday cake, microwave each slice on HIGH for 33 (yes, 33!) seconds. This makes the cake soft and the frosting ooey-gooey. You will thank me for this later.
What’s your favorite candy bar?
I’m a 3 Musketeers lover- hip, hip, hooray!