Cake Made with KITKAT® Spread

NEW KITKAT® Spread is perfect for topping, spreading, filling and decorating! Our ready to use and bakeable spread means the applications are endless.
  • 1:00 TIME
  • 1 Portions
  • easy



Flour, All-Purpose, unbleached

125 g

Brown Sugar

65 g

Salt (a pinch)

1 g

Baking Powder

5 g

Milk, 2%

125 ml

Canola Oil

90 ml

Cocoa Powder

80 g

Vanilla Extract

5 g

Baking Soda

3 g



KITKAT® Spread

600 g

Melted KITKAT® Spread

100 g

Melted White Chocolate

30 g

KITKAT® Mini Fingers

130 g


Procedure - Cake

  1. Thoroughly mix all the ingredients, except for the flour, baking soda and baking powder, in the blender.
  2. Once smooth, mix in the flour, baking powder and baking soda by hand.
  3. Place in 20 cm cake pan. Bake in the oven at 160°C/325°F for 20 minutes or until a toothpick comes out clean.
  4. Let cool and cut in half. Set aside.

Procedure - Filling

  1. Spread top of 1 cake with 250 g of KITKAT® SPREAD and top with other half of cake with 100 g of melted KITKAT® SPREAD.
  2. With the rest of the spread, fill the cream puffs and dip them in the melted spread.
  3. Before they dry, drizzle the top of the cream puffs with melted white chocolate. Place them on top of the entire cake.
  4. Decorate with KITKAT® MINI MILK CHOCOLATE FINGERS around the entire cake.