This KitKat cake is the ultimate celebration cake. Tender chocolate sponge, sandwiched with chocolate ganache, encircled by a wall of KitKats and topped with piles of colourful chocolate beans.
You've probably seen cakes like these on your social feeds before and thought they looks tricky but actually, they're super duper easy.
The main trick, for me at least, is using chocolate ganache as the frosting rather than a standard buttercream as it hold everything together so much better and tastes amazing.
To start, you'll make the chocolate sponge. This is one of my go-to chocolate sponges for layer cakes as it holds up really well, even when you heavy on the toppings.
Making the sponge doesn't require any whipping or fancy prep. You just pop sugar, eggs, oil, milk and golden syrup in a bowl, sift flour, cocoa and bicarbonate of soda on top and whisk it all together, then pour into two lined cake pans and bake.
For the ganache, you'll simply melt dark and milk chocolate in the microwave and then stir in double cream to give a thick, spreadable frosting.
After that, all that's left is to put it all together. You'll use the ganache to sandwich the two cakes together and cover the outsides, then press KitKats all the way around the cake. It's SUCH fun and takes a matter of minutes.
To finish, you'll pile your chocolate beans on top - I use Smarties but you could use M&Ms or even Skittles - pop in the fridge to set and then serve.
If you're ready to give this recipe a go, you'll find a detailed recipe below with ingredients, measurements, recommended equipment and step-by-step instructions with a photo to support you every at every stage.
Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.
I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
Ingredients
For the sponge
- 150 g (5.3 oz) caster sugar
- 2 medium free range eggs beaten
- 150 ml (5.1 floz) sunflower oil
- 150 ml (5.1 floz) milk
- 2 tbsp golden syrup
- 175 g (6.2 oz) self-raising white flour (self rising flour)
- 2 tbsp cocoa powder
- 1 tsp bicarbonate soda
For the ganache frosting
- 100 g (3.5 oz) dark chocolate
- 300 g (10.6 oz) milk chocolate
- 450 g (15.9 oz) double cream
To assemble
- 375 g (13.2 oz) Kitkats
- 200 g (7.1 oz) Smarties M&Ms or Skittles
Equipment
- 2 Round 18 cm (7") nonstick cake tin
Instructions
Make the sponges
Grease and line two 18cm (7 inch) loose-bottomed cake tins
Preheat the oven to 180ºC (160C fan assisted).
Put the caster sugar, eggs, oil, milk and golden syrup in a bowl.
Whisk together.
Add the self-raising flour, cocoa powder and bicarbonate of soda.
Whisk again to a smooth batter.
Spoon into the prepared tins.
Bake for about 30 minutes until firm and springy on top. ]
Cool in the tin for 10 minutes, then remove from the tin to cool completely.
Make the ganache frosting
Put the dark and milk chocolate in a bowl.
Melt gently in 30 second bursts in the microwave.
Pour in the cream.
Whisk gently until you have a thick, glossy ganache.
Assemble your KitKat cake
Place the first completely cool cake on a board.
Spread with about one third of the frosting.
Place the other cake on top.
Spread the top with another third.
Use the remaining frosting to coat the sides. Aim to get it as level as possible but don't worry about being too neat as you'll be covering it with KitKats and candy.
Stick the KitKats all the way around the cake. I keep mine in pairs of fingers to speed the work up.
Pour the Smarties (or M&Ms/Skittles) onto the top of the cake, filling to give an even layer. They don't need to reach the tops of the KitKats.
Place in the refrigerator to firm up for at least an hour before serving.
Slice with a sharp knife, wiping the blade between cuts for a neat finish. Look at that gorgeously neat and tender slice!
I hope you enjoy your KitKat Cake! Don't forget to pop back and let me know how you get on.
Print this KitKat Cake recipe
KitKat Cake Recipe
Ingredients
For the sponge
- 150 g (5.3 oz) caster sugar
- 2 medium free range eggs beaten
- 150 ml (5.1 floz) sunflower oil
- 150 ml (5.1 floz) milk
- 2 tbsp golden syrup
- 175 g (6.2 oz) self-raising white flour (self rising flour)
- 2 tbsp cocoa powder
- 1 tsp bicarbonate soda
For the ganache frosting
- 100 g (3.5 oz) dark chocolate
- 300 g (10.6 oz) milk chocolate
- 450 g (15.9 oz) double cream
To assemble
- 375 g (13.2 oz) Kitkats
- 200 g (7.1 oz) Smarties M&Ms or Skittles
Equipment
- 2 Round 18 cm (7") nonstick cake tin
Instructions
Make the sponges
- Grease and line two 18cm (7 inch) loose-bottomed cake tins
- Preheat the oven to 180ºC (160C fan assisted).
- Put the caster sugar, eggs, oil, milk and golden syrup in a bowl. Whisk together.
- Add the self-raising flour, cocoa powder and bicarbonate of soda. Whisk again to a smooth batter.
- Spoon into the prepared tins.
- Bake for about 30 minutes until firm and springy on top. Cool in the tin for 10 minutes, then remove from the tin to cool completely.
Make the ganache frosting
- Put the dark and milk chocolate in a bowl. Melt gently in 30 second bursts in the microwave.
- Pour in the cream and whisk gently until you have a thick, glossy ganache.
Assemble your KitKat cake
- Place the first completely cool cake on a board. Spread with about one third of the frosting.
- Place the other cake on top and spread the top with another third.
- Use the remaining frosting to coat the sides. Aim to get it as level as possible but don't worry about being too neat as you'll be covering it with KitKats and candy.
- Stick the Kitkats all the way around the cake. I keep mine in pairs of fingers to speed the work up.
- Pour the Smarties (or M&Ms/Skittles) onto the top of the cake, filling to give an even layer. They don't need to reach the tops of the Kitkats.
- Place in the refrigerator to firm up for at least an hour before serving.
Nutrition
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Suhaya says
I made this cake for my daughters birthday celebrations and it was fabulous. I made two changes, one successful... one... not so much. I reduced the sugar to 125gs (this was much better for us, we don't like our desserts too sweet and the smarties and kitkat already made it sweet enough) and 500g cream for the ganache instead of 450g. This was my bad... I was too lazy to measure it out and the cream came in a 500g bottle. My ganache was lovely, but not very firm... I have some leftover ganache, any help fixing this would be much appreciated. I would love to try it on cupcakes
But I give this cake 10 on 10 and will definitely make it again.
Colette says
This looks absolutely incredibly Emily - what a showstopper!
Emily Leary says
Thank you!