Rainbow KitKat Cake

Ingredients

• 8 bars KitKat Bars (standard 4‑finger bars, roughly 20 g each; shredded)
• 1 1/2 cups All-Purpose Flour (sifted)
• 1 cup Granulated Sugar
• 2 tsp Baking Powder
• 1/2 cup Unsalted Butter (softened, cut into cubes)
• 2 Eggs (large, room temperature)
• 1/2 cup Whole Milk (room temperature)
• 100 g Dark Chocolate (chopped, melted)
• 2 cups Buttercream Frosting (softened butter, powdered sugar, vanilla extract, whipped to a smooth consistency)
• 1/2 cup Rainbow Sprinkles (for decoration)
• 1/2 cup Fruit Jelly (any flavor, cut into small cubes)
• 1 cup Heavy Cream (whipped and tinted with food‑coloring for rainbow cream)

Instructions

1. Shred KitKat Bars

   Place the KitKat bars on a cutting board and use a grater or food processor to shred them into fine pieces.

   Time: PT5M

2. Melt Dark Chocolate

   Combine the chopped dark chocolate with 2 tbsp of butter in a microwave‑safe bowl. Heat in 20‑second bursts, stirring between each, until smooth.

   Time: PT5M

3. Prepare Dry Ingredients

   In a separate bowl whisk together the sifted flour, baking powder, and a pinch of salt.

   Time: PT3M

4. Cream Butter and Sugar

   Using the hand mixer, beat the softened butter and granulated sugar on medium speed until pale and fluffy, about 3 minutes.

   Time: PT3M

5. Add Eggs and Milk

   Add the eggs one at a time, beating well after each addition, then pour in the milk and mix until just combined.

   Time: PT2M

6. Combine Wet and Dry Mixtures

   Gradually add the dry ingredient mixture to the wet mixture, folding gently with a spatula until no flour streaks remain.

   Time: PT3M

7. Fold in KitKat and Melted Chocolate

   Stir in the shredded KitKat pieces and the melted dark chocolate until evenly distributed.

   Time: PT2M

8. Bake the Cake

   Pour the batter into the prepared 8‑inch round pan, smooth the top, and bake in a pre‑heated oven at 350°F for 25‑30 minutes, or until a toothpick inserted in the center comes out clean.

   Time: PT30M

   Temperature: 350°F

9. Cool the Cake

   Allow the cake to cool in the pan for 10 minutes, then turn out onto a cooling rack and cool completely.

   Time: PT10M

10. Prepare Buttercream Frosting

    Beat 1/2 cup softened butter until creamy, gradually add 2 cups powdered sugar, 1 tsp vanilla extract, and 2‑3 tbsp milk. Beat until light and fluffy.

    Time: PT5M

11. Assemble the Cake

    Slice the cooled cake horizontally into two even layers. Spread a thin layer of buttercream on the bottom, place the top layer, then coat the entire cake with a thin “crumb coat”. Chill for 10 minutes, then apply a final smooth layer of buttercream.

    Time: PT10M

12. Add Rainbow Cream and Decorations

    Whip the heavy cream to soft peaks, split into three bowls, tint each with a different food‑coloring (red, orange, yellow, green, blue, purple). Pipe or spread the rainbow cream in swirls over the top. Sprinkle fruit jelly cubes, rainbow sprinkles, and drizzle any remaining melted chocolate for extra shine.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g