Kit Kat Cake

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I have some fun news today! It’s my birthday! Yay! And I made a Kit Kat Cake! Yum! Watch the video showing you how to make this Kit Kat Cake, then scroll to the bottom of this post and print out the recipe so you can bake it at home.

Kit Kat Cake wrapped with a bow

I signed a deal with Houghton Mifflin Harcourt to write The Recipe Girl Cookbook when this cake was originally shared in 2013. And I celebrated with this fun cake!

Kit Kat Cake wrapped with a bow

I saw this idea on the internet somewhere… surrounding a cake with Kit Kats, presenting it with a bow and topping it with M&M’s. I couldn’t get it out of my head, so I had to give it a shot myself.

Kit Kats and M&M's

It’s really very simple to make. You’ll just need your favorite layer cake recipe (or a boxed mix), frosting, Kit Kat’s, M&M’s and ribbon.

How to Make a Kit Kat Cake

How to Make a Kit Kat Cake:

I think you’ll be surprised just how incredibly easy it is to pull this off. Frost a layer cake just as you would normally do- first one layer, then add the second and frost all the way around. Then stick Kit Kat’s all the way around the cake- they will just stick to the frosting. Then pour M&M’s on top. That’s it!

Can you use this method for any kind of layer cake?

Yes!  Use your favorite two-layer cake, frost it, attach the Kit Kats, and pour M&M’s on top.

Kit Kat Cake topped with M&M's

I love how the “sea” of M&M’s makes this cake look so pretty. I can envision making this cake on all of the holidays where special-colored M&M’s are available… red, white & green for a Christmas Kit Kat Cake… pink, white and red for a Valentine’s Kit Kat Cake. The possibilities are endless!

Kit Kat Cake wrapped with a bow

Wrap your brightest, cutest bow around the Kit Kat’s.

It makes a fun birthday cake.

Slice of Kit Kat Cake

And this Kit Kat Cake is delicious too!  Happy birthday to me!

When I quit teaching and debuted my recipe website back in 2006 and then added the blog in 2008, I never imagined that my life would take such a positive turn… that I would end up with a career that I love so much!  I’m actually excited to wake up everyday and get to work in the kitchen, behind the camera and on the computer.

I pinch myself every single day to make sure this is all real, and I’m so grateful to my readers for making all of this cooking and recipe stuff possible.  And I’ve written a cookbook! All of it is pretty much a dream come true.  I love my job.

If you’re looking for more cake recipes that are great for celebrations, you might also enjoy my Red Velvet Cheesecake Cake or this Coconut Cake with Raspberry Buttercream FillingChocolate Stout Cake, Yellow Cake and Drumstick Cake are also fun cakes to bake!

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5 from 6 votes

Kit Kat Cake

This is a fun, festive, easy cake to make for celebrations!
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 12 servings
Calories 969kcal
Course Dessert
Cuisine American
Keyword kit kat cake



  • 1 box chocolate cake mix
  • 1 cup all purpose flour
  • 1 cup granulated white sugar
  • 3/4 teaspoon salt
  • 1 1/3 cups water
  • 2 tablespoons vegetable or canola oil
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 4 large eggs


  • 1/2 cup (1 stick) salted butter
  • 3 ounces cream cheese, at room temperature
  • 16 ounces powdered sugar, sifted
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup dark chocolate chips (or chopped dark chocolate)


  • 36 Kit Kat candy bar sticks (13.5 ounces of Kit Kats)
  • One 12-ounce bag M&M's
  • Ribbon, optional



  • Preheat the oven to 325°F. Grease and flour two 9-inch round cake pans and line a cupcake pan with 6 liners (you're going to have 6 cupcakes to munch on along with your cake!)
  • In a large bowl, whisk together the cake mix, flour, sugar and salt. Add the remaining ingredients and beat with a hand mixer for 2 minutes, or until well blended.
  • Scoop the batter into 6 cupcake liners 3/4-full. Divide the remaining batter between the two prepared round pans. Bake the cupcakes for about 25 minutes, and bake the cake rounds 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pans for 20 minutes, then remove the cake layers to a wire rack to cool completely.
  • When the cake is cool, you're ready to assemble. Place one layer on a serving plate, and tuck strips of waxed paper underneath the sides of the cake.


  • In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Increase speed to medium, and slowly add milk and vanilla, beating until smooth. Microwave chocolate chips in a microwave-safe bowl at MEDIUM 1 1/2 to 2 minutes or until melted and smooth, stirring at 30 second intervals. Gradually add melted chocolate to mixture; beat until blended and smooth.


  • Frost the 1st cake layer. Set the 2nd layer on top of the first. Frost the 2nd layer and along the sides of the cake too. Stick Kit Kat's to the sides of the cake, leaving a very small space in between each Kit Kat (1/4-inch). Wrap a bow around the cake, securing the Kit Kat's. Fill the top of the cake with M&M's. Pull out the strips of waxed paper and discard. Use any extra frosting to frost your 6 extra cupcakes.
  • If you refrigerate the cake for a couple of hours or so, it will be much easier to cut and serve. Of course, you'll need to remove the bow just before serving.



  • *You can certainly use your favorite layer cake recipe for this cake. The doctored-up cake mix recipe that is included here is actually quite good!
  • You can also use a yellow cake or your favorite flavor... following the same instructions here for jazzing it up.
  • Technically, you can use all of the batter in two 9-inch round pans, but it might make the cake too high to work for this recipe. You don't want the cake to stand higher than the height of the Kit Kat's- or they will not be able to act as a "fence" to hold in the M&M's.


Serving: 1serving | Calories: 969kcal | Carbohydrates: 138g | Protein: 11g | Fat: 43g | Saturated Fat: 24g | Cholesterol: 108mg | Sodium: 629mg | Potassium: 366mg | Fiber: 2g | Sugar: 106g | Vitamin A: 640IU | Vitamin C: 0.4mg | Calcium: 220mg | Iron: 3.3mg
More Chocolate Cake Recipes...
Lori Lange of Recipe Girl

Meet The Author: Lori Lange

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  • Erin wrote:

    This cake is so fun! Always a hit at parties!

  • Jennifer Farley wrote:

    This cake is so much fun to look at and eat!

  • Liz wrote:

    This was SO easy and festive! It looks so much better than my frosted cake. Such a terrific recipe!

  • Barbara Schieving wrote:

    My neighbor made this cake. It’s so good.

  • Aysegul wrote:

    It looks perfect for a child birthday. So sweet. Thanks for sharing

  • Stacie Pugh wrote:

    I am wanting to make one foe my son’s birthday but now sure how many it will feed.

    • Lori Lange wrote:

      It’s just like a regular two-layer cake– so probably 10 to 14 pieces, depending on how big you cut the pieces.

  • Mary Ellen Thomson wrote:

    If you cannot find the 18.25 oz. size box mix and have to use the 15.25 size, do you need to make any adjustments to the other ingredients you add to the cake mix?

    • Lori Lange wrote:

      No, you can use the smaller mix with the same results!

  • Katherine Morales wrote:

    So excited I bumped into this recipe. My daughter is not into sweets but loves Kit Kat, so for her 17th birthday I decided to make this wonderful cake. Only difference was instead of decorating it with m & m’s I used chocolate covered strawberries, not only was it beautiful it was absolutely delicious. I know the recipe calls for 18.25 ounce cake mix but learned that in the past few years the cake mix now is 15.25 ounce. I searched and searched and it was a toss between adding 3 more ounces of cake mix or just using the 15.25 ounce. So I decided just to use the 15.25 ounce cake mix and it came out perfect. Must also mention that after making this delicious homemade frosting I will never again use the store brought kind. Thank You for such an awesome recipe it was a complete hit! 

  • Karyn wrote:

    My son wants a cake like this but with red velvet and cream cheese frosting.  How do you think the kit Kats and M&Ms would taste with the cream cheese frosting?

    • Lori Lange wrote:

      Well, I personally think they’d be great!

  • Michael Madrid wrote:

    Hi i saw this cake at the supermarket but I forgot how to do it, so today i Google it so I found the recipe but it looks so good and thank you for posting the cake and the recipe, and please can you tell me what else can I put o how many candy bars should I put ps. Socerily Michael madrid

    • Lori Lange wrote:

      Just follow the recipe (print it out) and that gives you all of the details. You’ll need about 36 Kit Kat sticks.

  • elizabeth wrote:

    how many bags of kit kats and m&ms do we need?

    • Lori Lange wrote:

      Instructions and amounts are all in the recipe.

  • Brad wrote:

    This cake looks good…… what is regular size kit kats? How tall are they? I don’t want to get ones that are too small………..Thanks

    • Lori Lange wrote:

      Just regular size… like the size that you would buy as a candy bar.

  • Linda wrote:

    Made this Cake for my son’s 30th Birthday and was delighted to hear what every mother loves ” Mom, this is the best cake you ever made”. You can be sure I will make it again!! 

    • Lori Lange wrote:

      so happy to hear that!

  • Sania wrote:

    Hi!! Congratulations on your book!! I had a quick question is it possible to manually blend these ingredients rather than a mixer?

    • Lori Lange wrote:

      That should probably be just fine.

  • maria in nj wrote:

    opps sorry say that you just answered that!

  • maria in nj wrote:

    Lori now that they changed the size of the cake mixes, will this still work?

  • ariel wrote:

    Hi, curious if using boxed mix do i use 2 boxes or make one and pour in two round pans ?  Or possible 1 in one pan and half in the other ? 

    • Lori Lange wrote:

      Just follow instructions as they are written… one mix is divided between the two round pans 🙂

  • Bo Devlin wrote:

    Thanks for the easy to follow instructions Lori. I attempted to make my first cake, ever, for my girlfriend’s birthday. It came out very nice and I couldn’t have done it without your recipe!  I’m going to try another for the Holday’s with the mint M&M’s. Why can’t something this good be lower in calories haha..

    Very thankful~
    Bo Devlin

    • Lori Lange wrote:

      happy for your success!

  • Alicia Watson wrote:

    Do you think this would work with a cheesecake??

    • Lori Lange wrote:

      No idea- I have not tried that yet!

  • Rachel Page wrote:

    Hi, just made this for my daughters birthday. It was absolutely lovely, I’ll defiantly be making it again.