KitKat cake ideas – these are seriously fun to make and a huge hit for anyone with a sweettooth.

If you’re a beginner baker, a party host, or just need an easy celebration cake that looks impressive, this post is for you.

I recently made a KitKat piano cake ahead of my 3 kids’ piano recital. Long story short- I dropped the cake upside down. Lucky for me, KitKats can cover a multitude of sins.

This guide walks you through a bunch of the best ideas I’ve found across the internet to put together the cutest – and easist cake around. So let’s jump in!

Key Takeaways for Your KitKat Cake

• There are a bunch of different ways to make this type of cake. If you like to make things from scratch, you’re welcome to do that. I like to start with a store-bought cake and then add fun things to it. I’ve done this a bunch including with my daughter’s birthday Moana cake.
• Another option for a KitKat cake is to use two chocolate cake layers, chocolate frosting, about 11 Kit Kat bars standing upright around the sides, and candy piled on top.
• This base recipe relies on a boxed cake mix (such as Betty Crocker chocolate cake mix) and store-bought or simple homemade chocolate frosting, keeping prep time under two hours.
• The design is beginner-friendly: no piping bags, fondant, or special tools. The candy bar “fence” doubles as decoration and structural support.
• An optional deluxe version uses cream cheese frosting and a chocolate ganache drip for a richer kat cake.
• KitKat cakes can be filled with crushed Kit Kat bars between layers for added crunch.

Why A KitKat Cake Is Perfect for Celebrations

Picture walking into a kids’ birthday party carrying a towering chocolate cake ringed with Kit Kats and buried under a rainbow of M&M’s. Every head turns. That is the entire point of this cake: maximum visual impact for minimum effort. You’re the hero the second you walk in!

The candy bar wall makes the entire cake sturdier than a standard frosted layer cake. KitKats pressed into frosting act like a protective barrier, which makes taking it to school events, office birthdays, or charity bake sales less stressful than carrying a regular frosted cake.

The KitKat cake design allows you to customize it however you like.

You could swap candy colors to red and green M&M’s for Christmas, pastels for Easter, or team colors for game days. We’re Eagles fans so I’m thinking green and white!

Every guest gets a slice loaded with chocolate cake, frosting, and actual candy bars.

Ingredients Overview (Base Kit Kat Cake)

This recipe uses a semi-homemade shortcut: boxed cake mix for the layers, quick frosting, and plenty of Kit Kats and candy. The cake requires basic ingredients like flour, sugar, cocoa powder, eggs, and milk (all included or called for on the box).

Cake layers:

• 2 boxes chocolate cake mix (about 13.25 oz each; Betty Crocker Delights Super Moist Triple Chocolate Fudge works well)
• Eggs, oil, and water as directed on each box

Frosting (choose one):

• 2 to 3 tubs store-bought chocolate frosting, or
• Homemade chocolate buttercream: 1 cup butter (softened), 3 to 4 cups powdered sugar, 3/4 cup cocoa powder, 1/3 cup milk, and 2 teaspoons vanilla extract. Beat with an electric mixer or hand mixer fitted with a paddle attachment on low speed, then increase speed to medium speed until smooth.

Candy components:

• About 11 regular Kit Kat candy bars (roughly 42 individual finger sections) to wrap around two 8-inch cake layers
• 1 to 2 cups M&M’s or similar small candies for the top

Pans and tools:

• Two 8-inch round cake pans (or two 9-inch round cake pans if you prefer a wider, shorter cake)
• Parchment paper, nonstick spray, offset spatula, and a ribbon for tying

Optional Deluxe Ingredients: Cream Cheese Frosting & Chocolate Ganache

This section upgrades the base cake to a richer version. Cream cheese buttercream adds tang; chocolate ganache adds a glossy drip.

Cream cheese frosting:

• 8 oz full-fat cream cheese (block style, not spreadable), softened
• 1 cup (2 sticks) unsalted butter, softened
• 4 to 5 cups powdered sugar
• 2 to 3 teaspoons vanilla extract
• Pinch of salt

Chocolate ganache:

• 1 cup heavy whipping cream (chocolate and heavy cream are the only two components needed for a basic ganache)
• 1 1/2 cups semisweet chocolate chips or chopped dark chocolate
• Optional: 1 tablespoon corn syrup or butter for extra shine

Optional mix-ins:

• Crushed Kit Kat pieces folded into frosting between layers for a surprise crunch
• A thin layer of melted chocolate or ganache spread between cake layers for a truffle-like center

Full method comes in later sections; these are ingredient notes only.

Step-by-Step: Baking the Chocolate Cake Layers

Start from cake mix to keep this beginner-friendly. If you have a favorite homemade chocolate cake recipe, swap it in; any sturdy, moist batter that bakes into two even layers works. Like I said, I prefer to just buy one from the store and add to it but you do you!

Prep the pans. Line two 8-inch round prepared pans with parchment circles. Grease the sides with nonstick spray and dust lightly with cocoa powder instead of flour. The cocoa prevents white residue on the chocolate cake edges.

Mix the batter. Combine two boxes of chocolate cake mix in a large bowl according to package directions. If you’re making it from scratch instead, whisk the dry ingredients together first before mixing the batter. An electric mixer on medium speed for about 2 minutes produces a smooth batter. Divide evenly between the pans.

Bake. Preheat the oven to 325°F. Bake until a toothpick inserted into the center comes out clean, usually 28 to 35 minutes for two 8-inch layers filled about halfway. Check at 28 minutes.

Cool. Let cakes cool completely in pans for 10 minutes, then turn out onto a wire rack. For easier assembly, wrap each layer in plastic wrap and refrigerate for 30 to 60 minutes (or lightly freeze). This firms the crumb and makes leveling simpler. Total prep time for baking and cooling runs about an hour.

How to Assemble and Decorate a Classic Kit Kat Cake

Assembly is where this cake goes from “plain chocolate layer cake” to “centerpiece.” The frosting acts as glue for every candy bar.

Level the layers. Use a large serrated knife to trim any dome off each layer so they stack flat. Brush away loose crumbs.

Frost. Place one layer on a serving plate or sturdy cake board. Spread a thick, even coat of chocolate frosting on top. Set the second layer on top. Cover the top of the cake and the entire outside with frosting, smoothing it with an offset spatula. The coating does not need to be perfect; it will be hidden.

Attach Kit Kats. Break Kit Kat bars into individual fingers with a sharp knife (cleaner than snapping by hand). Stick Kit Kat’s upright around the perimeter, pressing gently but firmly into the frosting. Kit Kats can be arranged vertically around the entire cake to create a candy bar “fence.” The number of Kit Kat bars used can depend on the height of the cake and design, but 11 standard bars covers a two-layer 8-inch round.

Tie a ribbon. Wrap a ribbon around the Kit Kat bars and tie a bow. A decorative ribbon is commonly used to secure Kit Kats around the cake and adds a polished finish.

Add the candy top. Fill the top of the cake with M&M’s or other candies, pouring them inside the Kit Kat fence until the frosting is completely covered.

Advanced Version: KitKat Cake with Cream Cheese Frosting & Ganache Drip

For bakers who want a richer, bakery-style cake, cream cheese buttercream and chocolate ganache transform the texture and look.

Make the cream cheese frosting. Beat softened cream cheese and butter in a large bowl with a hand mixer or stand mixer on low speed until smooth. Gradually add powdered sugar one cup at a time, then add vanilla extract and salt. Increase speed to medium and beat until thick but spreadable, about 3 minutes.

Assemble with cream cheese frosting. Frost between the chocolate cake layers. Optionally, sprinkle crushed Kit Kat pieces on the frosting before placing the second layer for extra texture. Coat the entire outside and top with the remaining frosting.

Make the chocolate ganache. Heat heavy cream in a small saucepan until steaming (do not boil). Pour over chopped chocolate chips in a heatproof bowl. Let stand 2 minutes, then stir until the mixture is smooth, glossy, and pourable. Add corn syrup if desired. Cool until slightly thickened, about 10 minutes.

Create the drip. Spoon remaining ganache over the top edge of the frosted cake, pushing small amounts over with the back of a spoon. Gravity pulls each drip down the sides. Chill the cake 10 minutes to set the drips.

Decorate. Press Kit Kat bars around the sides. Top with chopped Kit Kats, mini chocolate bars, malt balls, or a mix of candy for a more dramatic look than M&M’s alone. Chocolate ganache is a popular frosting choice for Kit Kat cakes because it pairs well with the wafer crunch.

Flavor Variations and Creative Kit Kat Cake Ideas

Once you know the basic method, the flavor combinations open up.

Alternate cake bases:

• Yellow cake with chocolate ganache frosting
• Peanut butter cake with chocolate-peanut butter buttercream
• Red velvet or strawberry cake for colorful celebrations

Flavor-themed versions:

• “Birthday cake” flavor: Funfetti cake mix with vanilla or cream cheese frosting and Birthday Cake-flavored Kit Kat candy on the sides
• Mint-chocolate: mint Kit Kats and crushed peppermint candy on top

Kit Kat bars come in various flavors for cake variations. Limited-edition and regional Kit Kat flavors (Japanese strawberry cheesecake, matcha, blueberry) work as decorations or chopped mix-ins for a global spin.

Seasonal ideas:

Creative topping ideas for Kit Kat cakes include fresh strawberries, chocolate truffles, and themed candies. A peanut butter cake base with dark chocolate ganache and Reese’s Kit Kats on the sides is a crowd favorite variation.

Expert Tips for Perfect Kit Kat Sides and Neat Slices

These tips solve the most common problems: sliding candy bars, messy cuts, and lopsided fences.

• Chill Kit Kat bars in the refrigerator for 15 to 20 minutes before decorating. Cold chocolate bars hold their shape better and resist snapping when you press them into frosting. Chill Kit Kat bars before use to prevent breaking.
• Work with slightly chilled cake layers and frosting. A cold cake produces fewer crumbs, and firm frosting grips candy bars tighter.
• If Kit Kat fingers are taller than the cake, trim them with a sharp knife dipped in hot water. This keeps the top candy layer level.
• Refrigerate the finished cake for at least 30 minutes before serving. Use a large, sharp knife dipped in hot water and wiped dry between cuts for cleaner slices. Chill the cake for easier cutting and serving every time.
• Place the cake on a sturdy cake board before decorating. Moving a decorated Kit Kat cake after assembly risks knocking the fence loose.

Make-Ahead, Storage, and Transport

Kit Kat cake is a strong candidate for make-ahead baking because the candy wall protects the frosting during transport.

Make-ahead timing:

• Bake cake layers up to 2 days in advance. Wrap tightly in plastic wrap and refrigerate, or freeze for up to 2 weeks.
• Assemble and decorate 1 day before serving for the best texture.

Storage:

• Store the finished cake in an airtight container or well-covered in the refrigerator for up to 3 days.
• Let sit at room temperature 30 to 45 minutes before serving so the frosting softens.

Freezing:

• Freeze undecorated cake layers only. A fully decorated Kit Kat cake can develop chocolate bloom (white coating) and texture changes on the candy bars if frozen.

Transport:

• Use a cake carrier or snug cardboard box. Keep the cake level in the car, away from direct sunlight. For summer events, use an insulated carrier.

Nutrition note: One serving (1/16 of a 9-inch Kit Kat cake with buttercream and M&M topping) runs roughly 645 kcal. Nutrition values per serving are automatically calculated in most recipe plugins and will vary based on your frosting choice. Saturated fat, trans fat, monounsaturated fat, and polyunsaturated fat content depend on whether you use butter-based or cream cheese frosting. Vitamin C content is negligible unless you add fresh fruit toppings. Always review recipe nutrition serving data against your own ingredient brands.

Frequently Asked Questions

How many KitKat bars do I need for an 8-inch Kit Kat cake?

You typically need about 11 standard KitKat bars (around 42 individual fingers) to wrap completely around a two-layer 8-inch round cake. Buy 1 to 2 extra bars in case of breakage or if you want chopped Kit Kat pieces on top alongside M&M’s. Use about 11 Kit Kat bars for a standard cake, adjusting up if your layers are unusually tall.

Can I use a homemade chocolate cake instead of cake mix?

Any sturdy, moist chocolate cake recipe works. A buttermilk-based chocolate cake with flour, sugar, cocoa powder, eggs, and milk bakes into reliable layers. Keep the layers no taller than about 2 inches each so the Kit Kat bars extend slightly above the frosting to hold the candy topping in place. You can also use two 9-inch round cake pans for a wider, shorter profile.

How do I adapt this to a sheet cake or single-layer cake?

For a 9×13-inch sheet cake, frost the top and sides, then line the long edges with Kit Kat bars and cut shorter pieces for the ends. For a single 9-inch round, use fewer Kit Kat bars and a thinner candy topping. The assembly method stays the same: frosting as glue, bars upright, candy on top. Fill the top of the cake with M&M’s after decorating regardless of shape.

Do I need to refrigerate a Kit Kat cake with cream cheese or ganache?

Yes. Cream cheese frosting and chocolate ganache both require refrigeration if the cake sits out longer than about 2 hours at room temperature. Remove the cake from the fridge 30 to 45 minutes before serving so the chocolate frosting, candy bars, and cake layers soften to the right texture. This step makes a delicious difference.

Can I use other candy bars instead of Kit Kats?

Kit Kat Cake: The Ultimate Candy Bar Birthday Cake

A Kit Kat cake is a chocolate layer cake wrapped in a fence of upright Kit Kat candy bars, topped with a pile of colorful M&M’s or other small candies. The recipe takes about an hour and a half from start to finish, serves 16 to 20, and requires zero decorating experience. Below is everything you need to build one for your next party.

Key Takeaways

• A Kit Kat cake uses two chocolate cake layers, chocolate frosting, about 11 Kit Kat bars standing upright around the sides, and candy piled on top.
• The base recipe relies on a boxed cake mix (such as Betty Crocker chocolate cake mix) and store-bought or simple homemade chocolate frosting, keeping prep time under two hours.
• The design is beginner-friendly: no piping bags, fondant, or special tools. The candy bar “fence” doubles as decoration and structural support.
• An optional deluxe version uses cream cheese frosting and a chocolate ganache drip for a richer kat cake.
• Kit Kat cakes can be filled with crushed Kit Kat bars between layers for added crunch.

Why This Kit Kat Cake Is Perfect for Celebrations

Picture walking into a kids’ birthday party carrying a towering chocolate cake ringed with Kit Kats and buried under a rainbow of M&M’s. Every head turns. That is the entire point of this cake: maximum visual impact for minimum effort.

The candy bar wall makes the entire cake sturdier than a standard frosted layer cake. Kit Kats pressed into frosting act like a protective barrier, which makes transport to school events, office birthdays, or charity bake sales far less stressful than carrying a naked frosted cake.

No piping bags. No fondant. No offset-spatula rosettes. If you can spread frosting with a butter knife, you can build this cake. The Kit Kat cake design allows for theme customization, appealing for various occasions: swap candy colors to red and green M&M’s for Christmas, pastels for Easter, or team colors for game days. Every guest gets a slice loaded with chocolate cake, frosting, and actual candy bars.

Ingredients Overview (Base Kit Kat Cake)

This recipe uses a semi-homemade shortcut: boxed cake mix for the layers, quick frosting, and plenty of Kit Kats and candy. The cake requires basic ingredients like flour, sugar, cocoa powder, eggs, and milk (all included or called for on the box).

Cake layers:

• 2 boxes chocolate cake mix (about 13.25 oz each; Betty Crocker Delights Super Moist Triple Chocolate Fudge works well)
• Eggs, oil, and water as directed on each box

Frosting (choose one):

• 2 to 3 tubs store-bought chocolate frosting, or
• Homemade chocolate buttercream: 1 cup butter (softened), 3 to 4 cups powdered sugar, 3/4 cup cocoa powder, 1/3 cup milk, and 2 teaspoons vanilla extract. Beat with an electric mixer or hand mixer fitted with a paddle attachment on low speed, then increase speed to medium speed until smooth.

Candy components:

• About 11 regular Kit Kat candy bars (roughly 42 individual finger sections) to wrap around two 8-inch cake layers
• 1 to 2 cups M&M’s or similar small candies for the top

Pans and tools:

• Two 8-inch round cake pans (or two 9-inch round cake pans if you prefer a wider, shorter cake)
• Parchment paper, nonstick spray, offset spatula, and a ribbon for tying

Optional Deluxe Ingredients: Cream Cheese Frosting & Chocolate Ganache

This section upgrades the base cake to a richer version. Cream cheese buttercream adds tang; chocolate ganache adds a glossy drip.

Cream cheese frosting:

• 8 oz full-fat cream cheese (block style, not spreadable), softened
• 1 cup (2 sticks) unsalted butter, softened
• 4 to 5 cups powdered sugar
• 2 to 3 teaspoons vanilla extract
• Pinch of salt

Chocolate ganache:

• 1 cup heavy whipping cream (chocolate and heavy cream are the only two components needed for a basic ganache)
• 1 1/2 cups semisweet chocolate chips or chopped dark chocolate
• Optional: 1 tablespoon corn syrup or butter for extra shine

Optional mix-ins:

• Crushed Kit Kat pieces folded into frosting between layers for a surprise crunch
• A thin layer of melted chocolate or ganache spread between cake layers for a truffle-like center

Full method comes in later sections; these are ingredient notes only.

Step-by-Step: Baking the Chocolate Cake Layers

Start from cake mix to keep this beginner-friendly. If you have a favorite homemade chocolate cake recipe, swap it in; any sturdy, moist batter that bakes into two even layers works.

Prep the pans. Line two 8-inch round prepared pans with parchment circles. Grease the sides with nonstick spray and dust lightly with cocoa powder instead of flour. The cocoa prevents white residue on the chocolate cake edges.

Mix the batter. Combine two boxes of chocolate cake mix in a large bowl according to package directions. An electric mixer on medium speed for about 2 minutes produces a smooth batter. Divide evenly between the pans.

Bake. Preheat the oven to 325°F. Bake until a toothpick inserted into the center comes out clean, usually 28 to 35 minutes for two 8-inch layers filled about halfway. Check at 28 minutes.

Cool. Let cakes cool completely in pans for 10 minutes, then turn out onto a wire rack. For easier assembly, wrap each layer in plastic wrap and refrigerate for 30 to 60 minutes (or lightly freeze). This firms the crumb and makes leveling simpler. Total prep time for baking and cooling runs about an hour.

How to Assemble and Decorate a Classic Kit Kat Cake

Assembly is where this cake goes from “plain chocolate layer cake” to “centerpiece.” The frosting acts as glue for every candy bar.

Level the layers. Use a large serrated knife to trim any dome off each layer so they stack flat. Brush away loose crumbs.

Frost. Place one layer on a serving plate or sturdy cake board. Spread a thick, even coat of chocolate frosting on top. Set the second layer on top. Cover the top of the cake and the entire outside with frosting, smoothing it with an offset spatula. The coating does not need to be perfect; it will be hidden.

Attach Kit Kats. Break Kit Kat bars into individual fingers with a sharp knife (cleaner than snapping by hand). Stick Kit Kat’s upright around the perimeter, pressing gently but firmly into the frosting. Kit Kats can be arranged vertically around the entire cake to create a candy bar “fence.” The number of Kit Kat bars used can depend on the height of the cake and design, but 11 standard bars covers a two-layer 8-inch round.

Tie a ribbon. Wrap a ribbon around the Kit Kat bars and tie a bow. A decorative ribbon is commonly used to secure Kit Kats around the cake and adds a polished finish.

Add the candy top. Fill the top of the cake with M&M’s or other candies, pouring them inside the Kit Kat fence until the frosting is completely covered.

Advanced Version: Kit Kat Cake with Cream Cheese Frosting & Ganache Drip

For bakers who want a richer, bakery-style cake, cream cheese buttercream and chocolate ganache transform the texture and look.

Make the cream cheese frosting. Beat softened cream cheese and butter in a large bowl with a hand mixer or stand mixer on low speed until smooth. Gradually add powdered sugar one cup at a time, then add vanilla extract and salt. Increase speed to medium and beat until thick but spreadable, about 3 minutes.

Assemble with cream cheese frosting. Frost between the chocolate cake layers. Optionally, sprinkle crushed Kit Kat pieces on the frosting before placing the second layer for extra texture. Coat the entire outside and top with the remaining frosting.

Make the chocolate ganache. Heat heavy cream in a small saucepan until steaming (do not boil). Pour over chopped chocolate chips in a heatproof bowl. Let stand 2 minutes, then stir until smooth. Add corn syrup if desired. Cool until slightly thickened but still pourable, about 10 minutes.

Create the drip. Spoon remaining ganache over the top edge of the frosted cake, pushing small amounts over with the back of a spoon. Gravity pulls each drip down the sides. Chill the cake 10 minutes to set the drips.

Decorate. Press Kit Kat bars around the sides. Top with chopped Kit Kats, mini chocolate bars, malt balls, or a mix of candy for a more dramatic look than M&M’s alone. Chocolate ganache is a popular frosting choice for Kit Kat cakes because it pairs well with the wafer crunch.

Flavor Variations and Creative Kit Kat Cake Ideas

Once you know the basic method, the flavor combinations open up.

Alternate cake bases:

• Yellow cake with chocolate ganache frosting
• Peanut butter cake with chocolate-peanut butter buttercream
• Red velvet or strawberry cake for colorful celebrations

Flavor-themed versions:

• “Birthday cake” flavor: Funfetti cake mix with vanilla or cream cheese frosting and Birthday Cake-flavored Kit Kat candy on the sides
• Mint-chocolate: mint Kit Kats and crushed peppermint candy on top

Kit Kat bars come in various flavors for cake variations. Limited-edition and regional Kit Kat flavors (Japanese strawberry cheesecake, matcha, blueberry) work as decorations or chopped mix-ins for a global spin.

Seasonal ideas:

Creative topping ideas for Kit Kat cakes include fresh strawberries, chocolate truffles, and themed candies. A peanut butter cake base with dark chocolate ganache and Reese’s Kit Kats on the sides is a crowd favorite variation.

Expert Tips for Perfect Kit Kat Sides and Neat Slices

These tips solve the most common problems: sliding candy bars, messy cuts, and lopsided fences.

• Chill Kit Kat bars in the refrigerator for 15 to 20 minutes before decorating. Cold chocolate bars hold their shape better and resist snapping when you press them into frosting. Chill Kit Kat bars before use to prevent breaking.
• Work with slightly chilled cake layers and frosting. A cold cake produces fewer crumbs, and firm frosting grips candy bars tighter.
• If Kit Kat fingers are taller than the cake, trim them with a sharp knife dipped in hot water. This keeps the top candy layer level.
• Refrigerate the finished cake for at least 30 minutes before serving. Use a large, sharp knife dipped in hot water and wiped dry between cuts for cleaner slices. Chill the cake for easier cutting and serving every time.
• Place the cake on a sturdy cake board before decorating. Moving a decorated Kit Kat cake after assembly risks knocking the fence loose.

Make-Ahead, Storage, and Transport

Kit Kat cake is a strong candidate for make-ahead baking because the candy wall protects the frosting during transport.

Make-ahead timing:

• Bake cake layers up to 2 days in advance. Wrap tightly in plastic wrap and refrigerate, or freeze for up to 2 weeks.
• Assemble and decorate 1 day before serving for the best texture.

Storage:

• Store the finished cake in an airtight container or well-covered in the refrigerator for up to 3 days.
• Let sit at room temperature 30 to 45 minutes before serving so the frosting softens.

Freezing:

• Freeze undecorated cake layers only. A fully decorated Kit Kat cake can develop chocolate bloom (white coating) and texture changes on the candy bars if frozen.

Transport:

• Use a cake carrier or snug cardboard box. Keep the cake level in the car, away from direct sunlight. For summer events, use an insulated carrier.

Frequently Asked Questions

How many Kit Kat bars do I need for an 8-inch Kit Kat cake?

You typically need about 11 standard Kit Kat bars (around 42 individual fingers) to wrap completely around a two-layer 8-inch round cake. Buy 1 to 2 extra bars in case of breakage or if you want chopped Kit Kat pieces on top alongside M&M’s. Use about 11 Kit Kat bars for a standard cake, adjusting up if your layers are unusually tall.

Can I use a homemade chocolate cake instead of cake mix?

Any sturdy, moist chocolate cake recipe works. A buttermilk-based chocolate cake with flour, sugar, cocoa powder, eggs, and milk bakes into reliable layers. Keep the layers no taller than about 2 inches each so the Kit Kat bars extend slightly above the frosting to hold the candy topping in place. You can also use two 9-inch round cake pans for a wider, shorter profile.

How do I adapt this to a sheet cake or single-layer cake?

For a 9×13-inch sheet cake, frost the top and sides, then line the long edges with Kit Kat bars and cut shorter pieces for the ends. For a single 9-inch round, use fewer Kit Kat bars and a thinner candy topping. The assembly method stays the same: frosting as glue, bars upright, candy on top. Fill the top of the cake with M&M’s after decorating regardless of shape.

Do I need to refrigerate a Kit Kat cake with cream cheese or ganache?

Yes. Cream cheese frosting and chocolate ganache both require refrigeration if the cake sits out longer than about 2 hours at room temperature. Remove the cake from the fridge 30 to 45 minutes before serving so the chocolate frosting, candy bars, and cake layers soften to the right texture. This step makes a delicious difference.

Can I use other candy bars instead of Kit Kats?

The basic method works with similar bar-style candy bars such as Twix or wafer bars, but Kit Kat’s straight edges and light weight make it easiest for building the fence. Keep Kit Kats for the sides and mix other chopped chocolate bars (Snickers, peanut butter cups) into the top layer for variety. M&M’s can be used as toppings alongside any mix of chopped candy.

Conclusion

Pin This Post and Save it For Later

While you’re here, be sure to check out my other fun cakes. See below

Moana Cak

Erica Fox

Hi I’m Erica! TV news anchor and mom to 4 littles. I’m obsessed with creating those “wow” moments in life through crafting at home, cool travel adventures and special celebrations with loved ones. Thanks for joining me on this adventure!