Kitkat Cake Recipe

Prepare

Preheat oven to 350°F (175°C). Grease and line two 8- or 9-inch round cake pans with parchment paper; lightly grease the paper.

In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until evenly combined.

In a medium bowl or large measuring cup, whisk the eggs, whole milk, vegetable oil, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and mix until just combined, scraping the bowl so there are no dry pockets. Do not overmix.

Stir in the hot water (batter will be thin). The hot water blooms the cocoa and yields a moist cake.

Divide the batter evenly between the prepared pans (use a kitchen scale or measure). Smooth the tops with a spatula.

Bake on the middle rack for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). Rotate pans halfway through if your oven has hot spots.

Remove from oven and let cakes cool in the pans on a wire rack for 10 minutes. Run a knife around the edges, invert cakes onto the rack, peel off parchment, and cool completely before frosting (about 1 hour).

Beat the room-temperature butter in a large bowl with an electric mixer on medium speed until creamy, about 1–2 minutes.

Sift the unsweetened cocoa powder and powdered sugar into the bowl to avoid lumps. With the mixer on low, gradually add the dry ingredients to the butter so sugar doesn’t puff out.

Add the heavy cream (or milk), vanilla extract, and salt. Increase speed to medium-high and beat until light and fluffy, 2–3 minutes. If the frosting is too stiff, add an extra teaspoon or two of cream; if too thin, add a little more powdered sugar until you reach a spreadable consistency.

Level the cakes if domed: use a serrated knife or cake leveler to make each layer flat so they stack evenly.

Place one cake layer on a serving plate or cake board. Spread about one-third of the chocolate frosting in an even layer over the top of the bottom layer.

Place the second cake layer on top. Apply a thin crumb coat of frosting over the top and sides to trap crumbs. Chill the cake in the refrigerator for 15–20 minutes to set the crumb coat.

Apply the remaining frosting evenly over the top and sides of the cake, smoothing with an offset spatula. Reserve about 1/4 cup of frosting for finishing touches if desired.

Prepare KitKats: if using full 4-finger bars, break each into individual finger sticks. Measure the cake circumference and arrange the fingers upright around the cake, gently pressing them into the frosting so they stick. Use enough KitKat fingers to reach all around (about 10–12 for an 8–9 inch cake). If you prefer a partial wrap, place only around three-quarters of the cake.

Optional ganache drip: Finely chop the chocolate. Heat the heavy cream in a small saucepan until just simmering, then pour over the chopped chocolate in a heatproof bowl. Let sit 1–2 minutes, then whisk until smooth. Allow ganache to cool slightly (so it’s thick but pourable). Spoon or pour the ganache around the cake edge to create drips and spread a little on top as desired. Chill 10 minutes to set.

Finish: Fill the center top of the cake with chocolate shavings, sprinkles, or crushed KitKat bits. If you reserved frosting, pipe a decorative border on top or use it to secure any loose KitKat pieces.

Chill the cake for 15–30 minutes to set everything. Keep refrigerated if fondant or ganache is used, and bring to room temperature 20–30 minutes before serving for best texture.