Rainbow KitKat Cake

Ingredients

• 6 bars KitKat Bars (milk chocolate, broken into small pieces)
• 200 g Unsalted Butter (softened, room temperature)
• 150 g Granulated Sugar (fine)
• 4 large Eggs (room temperature)
• 200 ml Whole Milk (fresh)
• 200 g All-Purpose Flour (sifted)
• 2 Tbsp Vegetable Oil (neutral flavor)
• 100 g Dark Chocolate (chopped for melting)
• 1 set Food Coloring (Rainbow) (gel colors for buttercream)
• 30 g Rainbow Sprinkles (for decoration)
• 1 drop Red Food Coloring (for red buttercream)
• 1 drop Blue Food Coloring (for blue buttercream)

Instructions

1. Prepare KitKat Chocolate Base

   Shred the KitKat bars, place them in a heat‑proof bowl and melt gently over a simmering water bath or in short bursts in the microwave, stirring until smooth.

   Time: PT10M

2. Set Chocolate Base

   Pour the melted KitKat chocolate into the bottom of the cake mold, spreading evenly with a spatula. Refrigerate for 15 minutes until firm.

   Time: PT15M

3. Make Cake Batter

   In a mixing bowl whisk the eggs, then add sugar, milk, vegetable oil, sifted flour and melted dark chocolate. Mix until just combined; do not over‑mix.

   Time: PT10M

4. Bake Cake Layers

   Preheat the oven to 180°C. Divide the batter evenly over the chilled KitKat base (or into separate molds for multiple layers). Bake for 35 minutes or until a toothpick comes out clean.

   Time: PT35M

   Temperature: 180°C

5. Cool Cakes

   Remove the cakes from the oven and let them cool in the mold for 10 minutes, then turn out onto a cooling rack and cool completely, about 20 minutes.

   Time: PT30M

6. Prepare Buttercream

   Beat the softened butter until fluffy, add sugar gradually, then blend in melted dark chocolate. Divide into three bowls and tint one red, one blue, and leave one natural for the outer coat using food coloring.

   Time: PT10M

7. Assemble Cake

   Place the first cake layer on a serving plate, spread a thin layer of neutral buttercream, add the next layer, repeat until all layers are stacked. Finish with a thin crumb coat of neutral buttercream and chill 10 minutes.

   Time: PT15M

8. Cover and Smooth

   Apply a final thick layer of neutral buttercream over the entire cake. Use an offset spatula to smooth the surface.

   Time: PT10M

9. Decorate

   Pipe red buttercream at the base, blue buttercream on top, and create rainbow swirls with colored buttercream. Sprinkle rainbow sprinkles, attach KitKat bars around the sides, and place the KitKat logo on top.

   Time: PT15M

10. Set and Serve

    Refrigerate the decorated cake for 10 minutes to set the decorations, then bring to room temperature before slicing and serving.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

4g

Carbohydrates

45g

Fat

18g

Fiber

2g