KitKat Cake Out of the Cake Mix Box

by Hinda
9 inch pan
45 min

hey, do you want a fancy delicious cake made in easy and fast steps. here you go my super duper KitKat chocolate and vanilla cake. how to make it? very simple... i was craving for those beautiful and fancy KitKat cakes we see in Pinterest so i went to giant store, bought a vanilla cake mix, a vanilla frosting and lots of KitKat. this is Halloween season and the chocolate and candies has a good deals everywhere you go. i bought a bag of mini KitKat for $5 and used only 22 of them. cool no?!! to make the batter, i used 5 eggs instead of 3 to bring more sponginess and texture. 1 cup of milk instead of water to give some moist to the cake. i used 1 stick of butter and half cup oil for texture as well. then i separate the cake in half. one will stay vanilla flavor and the other i added 3 tablespoons of cocoa. i baked the batters in a 9 inches pans in a preheated oven for 25 minutes.

i made my own chocolate frosting but added some ready to use frosting and mixed well. build your cake and ice it with the chocolate frosting.

when done, unwrap the mini KitKat and cover all the side of the cake.

you can decorate the top or just leave it plain either ways its beautiful.

when i posted on Instagram people were asking where did i purchased the cake thinking that its a special order or something like that lol! this is it, your thanksgiving or Christmas tables can include this cake this year with no fears.

i decorated with gold wrapped Jordan almonds.

some suggestion foe decoration, M&ms, cut KitKat, Ferrero Roches nuts, coconuts flakes...

i separated the same batter in two and added chocolate in one of them.

the cake is holding it shape and lasted in the fridge for 10 days with no problem.

the KitKat bars make the slices come up very evenly and nicely.

KitKat Cake Out of the Cake Mix Box
Recipe details
  • 9  inch pan
  • Prep time: 20 Minutes Cook time: 25 Minutes Total time: 45 min
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for the cake
  • 1 vanilla cake mix box
  • 5 eggs room temperature
  • 1 cup whole milk room temperature
  • 1 stick butter room temperature
  • 1/2 cup oil
  • 3 tablespoon cocoa
for the frosting
  • 1/2 ready to use icing
  • 1 stick butter room temperature
  • 1 1/2 cups powdered sugar (sifted)
  • 1 tablespoon milk
  • 1 tsp vanilla extract
  • 2 1/2 tablespoon cocoa
for the cake
heat the oven at 350F
in a bowl mix the butter until soft and add the eggs, milk, oil and the cake mix.
separate the batter evenly, in one of them add the cocoa and mix. bake both in a 9 inches pan for 25 minutes or until the tip of the knife come out clean.
meantime, beat the softened butter, add the powdered sugar add milk if it is to thick. add the half can of the frosting then add the vanilla and the cocoa.
after the cakes had cooled down, stuck them over each other spreading the chocolate frosting in-between. cover all over with a spatula until the frosting looks smooth and even.
unwrap the mini KitKat and stuck the vertically around the cake untill you finish it. as i said before it took me 22 mini KitKat for a 9 inch cake. i believe it will be 11 normal size KitKat because you have to cut them in half anyway. decorate the top as desired.
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  • Mary Mary on Nov 04, 2021

    Is it 2 9 inch pans?

    • Hinda Hinda on Nov 08, 2021

      Yes 2 pans one chocolate and one vanilla

  • Very crafty! Love it! 10 days in the fridge??? If I bring this in to work in the morning, it would be gone by noon and there are only 4 of us and I will never even see a sliver! No problem. I love to cook and bake and they like to eat! Seriously, this looks like fun to make. I always place a layer of jam or preserves in between the layers too. Flavor depends on the cake. Raspberry, strawberry would be expected. For this, pineapple will be fun. Thanks for sharing!