You want a Kit-Kat cake? Oh, I’ll give you a Kit-Kat cake…Yes, I baked cakes and other sweet desserts here and there, but I knew I was no Charm City Cakes or Cake Boss. Cake orders? Food blogging? Getting paid to bake? Yeah, definitely not my cup of tea… yet. That all changed when I was asked to make a cake for a friend’s surprise event and I was told that I would be compensated for my work. I already knew this was going to be a meaningful stepping stone as both a baker and future businesswoman, so there was no doubt in my mind that I wanted to make this cake extra-memorable.
She specifically told me that she wanted this cake to incorporate Kit-Kats and Oreos, similar to the Kit-Kat cake from Bubbly Nature Creations. Of course I ooed and aahed over the idea… But, I knew something was missing. Something about it didn’t yell, “The Baking Spoon!” So, of course I made a few adjustments here and there, and I present to you…
“The Oreo Pop-ping Kit Kat Cake!” I am not ashamed to call this the “heart attack” cake: A rich, chocolate espresso cake with a sweet chocolate buttercream, decorated with Kit Kats, Whoppers, M&Ms, and my sprinkley Oreo Pops! Please read on to understand the specs behind my own personal Frankenstein.
Making this cake was essentially pretty easy (honestly, concocting the idea and planning the cake took more time than the making), but I warn you that it requires many sugary ingredients that ultimately make this the heart attack cake. From Kit-Kats to Whoppers to M&Ms to Oreos, I never thought a cake would be able to handle this much chocolate and still look… *aesthetically* appetizing without looking like a mess. That’s when a bizarre, yet genius idea hit me.
Oreo pops. You probably have heard of cake pops, cookie pops, and maybe even marshmallow pops. But, Oreo pops?! The idea is actually quite simple: Take an Oreo cookie, twist off one end, pop on the lollipop stick with melted chocolate, stick the other cookie back on, and there you have your little treat! If you’re feeling more risky, you can even dip one side in melted chocolate and decorate with sprinkles, which I did with my pops. And incorporating this into a cake?! Crazy. Just insane. I wouldn’t dare…
Oh, but I went there! To start the cake, I created a three-layered chocolate cake with chocolate buttercream as the filling (of course I had to pre-measure the height of the Kit-Kats and then carefully level the three cakes so that it would nicely match the height of the candies once they’re attached). I then attached the Kit-Kats onto the side of the cake. Next, I decorated the top edge of the cake with the Whoppers, then placed my pre-made Oreo pops behind them to create a circular shape. Lastly, I placed some crushed Oreos in the middle of the circle with M&Ms to top them off. And ta-da! You have yourself your own heart attack cake! Now I pray that you don’t actually get a heart attack (but in case you do, The Baking Spoon is not responsible for any accidents or injuries!).
- 2 cups all-purpose flour
- 2 cups sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon espresso powder
- 1 cup milk
- ½ cup vegetable oil
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1½ cups butter (3 sticks), softened
- 1 cup cocoa
- 5 cups sifted confectioner’s sugar
- ½ cup milk
- 2 teaspoons vanilla extract
- ½ teaspoon espresso powder
- A box of Whoppers
- A pack of M&Ms
- A pack of Oreos
- 4 oz. bag of white chocolate melts
- Sprinkles of your choice
- Halved lollipop sticks
- *I sadly do not recall how many Kit-Kats I needed for this cake nor do I remember how many Kit-Kats came in the package I bought, but I would say overestimate! I had to go back to the store to get more because my pack was not sufficient.
- Preheat oven to 350º F. Prepare your three pans by spraying with baking spray or buttering and lightly flouring.
- Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
- Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
- Distribute cake batter evenly between the three prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.
- Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
- Level the cakes to your desired measurements.
- Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.
- Cream together butter and cocoa powder until well-combined.
- Add sugar and milk to cocoa mixture by adding 1 cup of sifted sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.
- Add vanilla extract and espresso powder and combine well.
- If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.
- Carefully twist apart all of the Oreo cookies. Using one of the pop sticks, make an indentation in the white filling of each cookie.
- Melt the Candy Melts in the microwave in 30 second increments, stirring until completely melted and smooth.
- Dip the end of one stick into the melted white chocolate, drizzle a little in the center of the white cookie filling and then gently press it into the indentation made.
- Place the top of the cookie back on and allow white chocolate to harden (5 minutes or so), cementing the cookie back together with a stick inside.
- Holding the stick, lower one side of the Oreo into the bowl of melted white chocolate. Allow the excess chocolate to drain off and gently place covered Oreo on a piece of parchment paper to harden.
- Top with confetti sprinkles immediately before the chocolate hardens.
- Fill the cooled cake with the buttercream frosting. After layering all the cakes, frost the whole cake with the buttercream.
- Place the Kit-Kat bars around the side of the cake. If you haven't already, please read my little note about this cake.
- Add the Whoppers around the top rim of the cake. After, place the Oreo pops behind the Whoppers to create a circular shape.
- Crush your extra Oreos and place them in the middle of the cake. Top with M&Ms and extra sprinkles!