Some cakes just don’t seem to get out of your head. Just like this one…. I have been fancying a Barrel Cake, I just don’t know since when! I just love the way it looks.. so pretty with all the Kit Kats around it and the colorful M&Ms on top of it. I tried to make one when Azza was turning one. I bought the Kit Kats and M&Ms and was hoping to make the cake, however since my oven was new and I was literally not used to it, the cake turned out to be a dud and therefore I had to adjust with some whipped cream frosting on top to camouflage the terrible cake. It is more than three years now but that mishap still scares me… hehe… Then I got the chance to bake a better one when Rasha’s birthday last month.
This time, I wouldn’t say that the experience was smooth. I was actually supposed to make a sprinkle cake. And I did it… however the sprinkles just melted into the cake and lend an added sweetness to it. Thankfully, I had not added too much sugar so the sweetness was perfect. I must say the highlight was the chocolate buttercream. Absolutely loved it, over and above the strawberry buttercream I had tried at the beginning of the year! After baking and frosting the cake, I realised that the cake was not high enough for the Kit-Kat fingers and it was literally going to look like a well, more than a barrel! That is when HD came to the rescue. He just casually hinted to put a half in between two full and that’s the final design that was chosen! I feel this looks more lovely than the full barrel design… Or am I the one who is feeling it? 🙂 I had a tough time pulling Azza out of the fridge each time to protect the M&Ms on top. Finally when we cut and had the cake after our lunch, we all loved it, though the chocolates on the sides and top do make you go on a chocolate overload! Rasha simply commented, “Ummi, it is nice, but too much chocolate!” Is there a phrase called “too much chocolate”??? Hehe… secretly, I did agree to her and thanked the One above for not making me bake a chocolate cake or else it would have been a literal overload!
Kit-Kat Barrel Cake ~ Vanilla Cake with Chocolate Buttercream Frosting
- FOR THE CAKE:
- 1 2/3 cup all purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 120 gm butter melted
- 2/3 cup raw sugar
- 1 large egg
- 1/4 cup yogurt
- 3/4 cup milk
- 1 tbsp vanilla extract
- FOR THE CHOCOLATE BUTTERCREAM:
- 120 gm butter softened
- 3 ounces cream cheese
- 3/4 pound powdered sugar
- 1/4 cup milk
- 1 tsp vanilla extract
- 200 gm dark chocolate melted
- FOR DECORATION:
- 6 x 4 bar + 1 x 2 bar Kit Kat
- 180 gm pack M&Ms
- Preheat oven to 180 degrees. Grease a 6 inch pan well and set aside.
- Combine the dry ingredients into a bowl and whisk well.
- Beat the melted butter and sugar till well dissolved.
- Add in the egg and beat. Add in the yogurt, milk and vanilla extract and whisk till well combined.
- Add the wet ingredients into the dry ingredients and fold till well combined.
- 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.
- For the buttercream, beat the butter and cheese till fluffy.
- 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.
- Now add in the milk and vanilla extract and beat for a couple of minutes. The mixture will loosen up but don't worry.
- Add in the melted chocolate and beat on high speed till it nicely comes together. Leave in the fridge till cold.
- 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.
- 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.
- Start covering all over the cake thickly and coat well all over using a flattening spatula.
- Stick the Kit-Kat on the sides, I used one whole and one half alternatively. It will stick to the side well.
- Put in the M&Ms in the center. Tie a ribbon around the Kit-Kats.
- Leave in the refrigerator for a couple of hours for it to set well.
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...