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Cake decorating has never been my strong suit. In fact, I really suck at it. Following my trip to the Wilton Food Blogger Workshop a couple of years ago, I became more confident with the piping bag, but trust me when I say that you don’t want me decorating a birthday cake for you anytime soon. And yes, this is why the only kinds of cakes you usually see on this blog are cupcakes or bundt cakes; they’re so much easier to decorate!
However, I’ve been seeing this Kit Kat cake online for years and immediately thought this was something I could do. So for those of you lacking in the cake decorating skills department like me, this is the cake for you! Added bonus: Everyone thinks it looks so cool and colorful, and with National Cake Day coming up later this month (November 26), you now have an excuse to make it!
Because I wasn’t sure how this would turn out, I initially made it using *gasp* cake mix and canned frosting, but you can use your favorite cake and frosting recipes instead. I recommend using chocolate frosting as it will be less noticeable in the gaps between the Kit Kats.
Two 8″ or 9″ cakes, any flavor
12.60 ounce bag of M&Ms (or any candy you want to top it with)
11-12 full size (not snack size) packages Kit Kats)
Using a cake leveler or serrated knife, level cakes so the tops are no longer domed. (If you are using a serrated knife, it helps to freeze the cake first.)
Separate each Kit Kat so you have sections of two Kit Kats. (I put them in the fridge first so they wouldn’t melt while I was handling them.)
Frost the top of one cake, then place the second cake on top of it. Frost the top of the second cake and the sides of the stacked cakes.
Place the Kit Kats around the frosted cake, as close together as possible.
You can also tie a ribbon around the cake to keep the Kit Kats from moving. Pour the M&Ms on the top of the cake. Slice and serve!