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–+ servings
Kit kat cake recipe.
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4 from 2 votes

Easy Chocolate Kitkat Cake with Border

This luscious, Easy Chocolate Kitkat Cake with Border is made with layers of moist chocolate sponge, and smooth chocolate buttercream and decorated with KitKat and chocolate ganache. Serve at birthdays and celebrations.
Prep Time30 minutes
Cook Time30 minutes
0 minutes
Total Time1 hour
Course: Birthday, cake, Dessert, Sweet Treat
Cuisine: Dessert
Servings: 10 people
Calories: 12444kcal
Author: Jen Sim

Equipment

  • 1 mixing bowl
  • 1 Hand-held electric whisk
  • 7" Cake tin
  • Baking paper
  • 1 Cake smoother

Ingredients

Chocolate Cake

  • 300 g of unsalted butter room temperature
  • 300 g caster sugar sifted
  • 300 g eggs room temperature
  • 200 g self-raising flour sifted
  • 100 g cocoa powder sifted
  • 1.25 teaspoons baking powder sifted
  • 2-3 tablespoons of milk room temperature

Chocolate Buttercream

  • Full chocolate buttercream recipe
  • 300 g of unsalted butter room temperature
  • 520 g of icing sugar sifted
  • 6 tablespoon of cocoa powder sifted
  • 100 g of melted chocolate
  • 2-3 tablespoons of heavy cream
  • A pinch of salt

Decoration

Instructions

  • Preheat oven to 170C/340F. Lightly grease cake tins with butter or oil and line them with parchment paper.
  • Combine self-raising flour, cocoa powder, and baking powder in a bowl and set it aside.
  • In a separate bowl, combine unsalted butter and sugar. Use a stand or hand mixer to beat the mixture for about 5 minutes until it turns white or pale yellow.
  • Next, add one egg into the butter and sugar mixture. Continue mixing until the egg is fully integrated. Repeat this process with the remaining eggs. Then, gently fold or whisk half of the flour mixture into the egg mixture. Add half of the milk to the batter and mix. Add the rest of the flour mixture to the batter and mix it in. Be careful not to overmix the batter to avoid a tough, chewy cake.
  • Evenly distribute the batter into each tin and place them in the preheated oven. Bake the cakes for 20-25 minutes. After 20 minutes, check the cakes by inserting a skewer. If it comes out clean, the cakes are done.
  • Remove the cakes from the oven safely. Let them cool in the tins for about 5 minutes before moving them to a cooling rack to cool completely.
  • Prepare the chocolate buttercream and frost the cake.
  • Finally, add Kitkat bars around the cake, top the cake with chopped Kitkat bars, buttercream and chocolate ganache.

Video

Notes

  • Room Temperature Ingredients: For the best results, make sure your butter, eggs, and milk are at room temperature before you begin the recipe.
  • Batter Mixing: Only mix the cake batter until the ingredients are just combined. Overmixing can activate the gluten, leading to a cake that’s more dense than light and fluffy.
  • Position in Oven: Place the cakes on the middle shelf of the oven for uniform heat distribution and even baking.
  • Accurate Measurement: Use a weighing scale to measure the ingredients precisely for optimal results. This is crucial for the success of your cake

Nutrition

Serving: 3267g | Calories: 12444kcal | Carbohydrates: 1553.91g | Protein: 218.95g | Fat: 602.15g | Saturated Fat: 370.021g | Polyunsaturated Fat: 32.631g | Monounsaturated Fat: 165.895g | Trans Fat: 1.039g | Cholesterol: 2960mg | Sodium: 8975mg | Potassium: 9072mg | Fiber: 33.6g | Sugar: 1048.8g | Vitamin A: 14225IU | Vitamin C: 0.1mg | Calcium: 5052mg | Iron: 55.13mg