It’s our 20th wedding anniversary. When Speedy greeted me shortly after midnight, I exclaimed, “Imagine… 20 years of seeing you everyday…” And Sam interjected, “No, that’s 20 years of feeding him everyday… No, no… that’s 20 years of his tummy growing everyday.”
Whaaatever. Earlier last night, Sam and I made this cake. Kit Kat cake, it is called. I baked the cake; Sam did the frosting and the decorating.
You’ll find recipes and photos for Kit Kat cake all over the web. The cakes differ from one another; so do the frosting. What’s different about ours is that the cake is a combination cake — chocolate and vanilla.
And guess what? I stirred a quarter cup of chopped candies into the vanilla batter. The effect? Confetti-like specks in the cake.
- 1 cup cake flour
- 1/2 tablespoon baking powder
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup white sugar
- 1/2 cup milk (I used skim milk, the pour and drink kind)
- 1/2 cup vegetable oil
- 1 vanilla pod slit (or 1/2 tsp. of vanilla extract)
- 1 and 1/2 tablespoon cocoa powder unsweetened (I used Hershey’s)
- 1 cup sugar coated chocolate candies like M&M’s or Nips
For the buttercream frosting
- 1/2 cup butter at room temperature
- 2 cup confectioner’s sugar sifted (sift before measuring)
- 1 tablespoon milk
To complete the cake
- 6 packs Kit Kat
- Preheat the oven to 350F.
- If you don’t have a non-stick baking pan, lightly brush the sides and bottom of an eight-inch round pan with oil.
- Stir the flour, salt and baking powder in a bowl.
- In a large mixing bowl, mix the eggs and sugar until smooth and light colored, about two minutes on high speed of a hand mixer. Add the oil and milk, and mix for another minute.
- Add the flour mixture and mix just until blended. The batter will be of pouring consistency but not thin. Scrape the inside of the vanilla and stir in the contents into the batter (or stir in the vanilla extract if that’s what you’re using).
- Pour half of the batter into another bowl.
- Add the cocoa powder to one portion and stir lightly to blend.
- Chop about one-fourth cup of the candies and stir into the plain vanilla batter.
- Pour the chocolate batter into the baking pan.
- Pour the vanilla batter on top of the chocolate batter. Pour directly at the center so that the appearance is that there is a white pool inside the chocolate pool.
- Bake at 350F for 50 minutes.
- Remove from the pan, invert and cool on a rack.
- Make the frosting by mixing together the sugar and butter. Add the milk last and stir to combine.
- Assemble the cake.
- Frost the top and sides of the cake.
- Stick the Kit Kat bars on the side, pressing them lightly into the frosting, to build a fence around the cake. If the Kit Kat bars are too tall, you may want to cut them down to size.
- Scatter the whole chocolate candies on top of the cake. Slice and serve the Kit Kat confetti cake.
If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.