Kit Kat Cake

My friend Brandon loves candy. No. He adores candy. Over Memorial Day weekend, he swung by for a quick visit before heading off to St. Louis for a conference.

If there were time, we would have taken Brandon to Hershey, PA, just a short 3-hour drive from Pittsburgh, where he would have likely dunked himself like a chocolate dipped strawberry at the Hotel Hershey Spa.

Sadly, such a road trip will have to wait for another visit.

I figured there was no better way to welcome Brandon to Pittsburgh than with a cake covered entirely with candy! Imagine two layers of Devil’s Food Cake covered in chocolate frosting. Then surrounded in a ring of Kit Kat bars and a bag of regular M&M’s poured on top.

Here’s what I did:

  • Since the cake was to be covered entirely in candy, there was no real need to start from scratch. I simply whipped together a Devil’s Food boxed cake mix, divided the batter in two round 8” cake pans and baked according to the packaged directions.
  • Once the cakes completely cooled, I carefully leveled each layer with a knife and brushed away the excess crumbs.
  • After placing the first layer of cake on a white plate, I carefully spread a thin layer of chocolate frosting on top. I then stacked the second cake layer on top of the frosting.
  • Next, I spread frosting on the sides and top of the cake. Try not to spread it too thick. Frosting the sides is only meant to create a level surface for proper candy adhesion.
  • Gently separate each Kit Kat into sticks. You can expect some breakage, so buy extra. Spread a thin layer of frosting on the back of the Kit Kat and carefully press it to the side of the cake.
  • After the last Kit Kat stick is stuck to the cake, fill the top of the cake regular M&M’s. I used two king-sized bags.

I’m sure you’re thinking, “Wow, this cake sounds pretty sweet.” It sure was. I’m glad I held off with drizzling it with chocolate sauce.

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