Kit-Kat Barrel Cake ~ Vanilla Cake with Chocolate Buttercream Frosting
Recipe type: Cake
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 1⅔ cup all purpose flour
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • 120 gm butter, melted
  • ⅔ cup raw sugar
  • 1 large egg
  • ¼ cup yogurt
  • ¾ cup milk
  • 1 tbsp vanilla extract
  • 120 gm butter, softened
  • 3 ounces cream cheese
  • ¾ pound powdered sugar
  • ¼ cup milk
  • 1 tsp vanilla extract
  • 200 gm dark chocolate, melted
  • 6 x 4 barĀ + 1 x 2 bar Kit Kat
  • 180 gm pack M&Ms
  1. Preheat oven to 180 degrees. Grease a 6 inch pan well and set aside.
  2. Combine the dry ingredients into a bowl and whisk well.
  3. Beat the melted butter and sugar till well dissolved.
  4. Add in the egg and beat. Add in the yogurt, milk and vanilla extract and whisk till well combined.
  5. Add the wet ingredients into the dry ingredients and fold till well combined.
  6. Pour into the prepared tin and bake for an hour or till the skewer comes out clean. Allow to cool in pan for 10 minutes, flip onto a cooling rack and cool completely.
  7. For the buttercream, beat the butter and cheese till fluffy.
  8. Add in the sugar little by little and continue to beat at medium to high speed, till all the sugar is used up and completely incorporated.
  9. Now add in the milk and vanilla extract and beat for a couple of minutes. The mixture will loosen up but don't worry.
  10. Add in the melted chocolate and beat on high speed till it nicely comes together. Leave in the fridge till cold.
  11. To assemble the cake, On a cake stand or plate, keep parchment papers on four sides and keep the cake on the top. This makes it cleaner to frost.
  12. Cut off the top to level it off. Cut into the centre. Slather sufficient buttercream in the centre and spread to flatten. Keep the other half on the top.
  13. Start covering all over the cake thickly and coat well all over using a flattening spatula.
  14. Stick the Kit-Kat on the sides, I used one whole and one half alternatively. It will stick to the side well.
  15. Put in the M&Ms in the center. Tie a ribbon around the Kit-Kats.
  16. Leave in the refrigerator for a couple of hours for it to set well.
Like I mentioned in the intro, I did add ½ cup of sprinkles but it disappeared into the batter, and since they were white and pink, it didn't affect the cake!
The above mentioned buttercream was too much for the cake. I used only half of it. The remaining half went on an attempt to make a checkerboard cake, which would never appear on the blog for sure... hehe...
Recipe by The Big Sweet Tooth at