KitKat Chocolate Cake recipe
This playful and crowd-pleasing KitKat Chocolate Cake delivers rich, moist chocolate layers wrapped in creamy frosting and a crunchy candy shell. Perfect for birthdays, celebrations, or sweet family memories.
Equipment
- 2 x 8-inch round cake pans
- Mixing Bowls
- Electric Mixer
- Rubber Spatula
- Cake stand or serving plate
Ingredients
For the Cake
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 eggs
- 2 tsp vanilla extract
- 1 cup hot coffee or hot water
For the Frosting
- 1 cup unsalted butter softened
- 3 1/2 cups powdered sugar
- 1/2 cup cocoa powder
- 1/2 cup heavy cream
- 2 tsp vanilla extract
For Decoration
- 12–14 KitKat bars (4-finger size) broken into sticks
- chocolate shavings or sprinkles optional
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- In a bowl, whisk flour, cocoa powder, baking soda, baking powder, sugar, and salt until well combined.
- Add buttermilk, oil, eggs, and vanilla to the dry ingredients. Beat until combined.
- Slowly pour in hot coffee (or water), mixing until the batter is thin and smooth.
- Divide the batter between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted comes out with moist crumbs. Cool completely.
- To make frosting: Beat butter until light and fluffy. Add powdered sugar, cocoa powder, cream, and vanilla. Beat until smooth and spreadable.
- Place one cake layer on a stand. Spread frosting on top, add the second layer, then frost the outside of the cake fully.
- Break KitKats into sticks and gently press them around the cake edges to form a chocolate fence.
- Sprinkle the top with chocolate shavings or sprinkles if desired. Chill for 30 minutes before slicing.
Notes
You can substitute almond milk + vinegar for buttermilk. Try peanut butter layers or holiday-themed candy for variations.