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 entrepreneur, 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, and of course I ooed and aahed over the idea. And after some brainstorming, 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!).

Recipe

The Oreo Pop-ping Kit Kat Cake

By Anna Nguyen

No ratings yet

PRINT RECIPE Pin Recipe

Prep Time 2 hours hrs

Bake Time 35 minutes mins

Total Time 2 hours hrs 35 minutes mins

Servings 2 8 inch cakes

Course Cake

Cuisine American

Ingredients

 

0.5x1x2x

BEST CHOCOLATE CAKE

• ▢ 2 cup all-purpose flour
• ▢ 2 cup sugar
• ▢ ¾ cup unsweetened cocoa powder
• ▢ 2 teaspoon baking powder
• ▢ 1½ teaspoon baking soda
• ▢ 1 teaspoon kosher salt
• ▢ 1 teaspoon espresso powder
• ▢ 1 cup milk
• ▢ ½ cup vegetable oil
• ▢ 2 eggs
• ▢ 2 teaspoon vanilla extract
• ▢ 1 cup boiling water

CHOCOLATE BUTTERCREAM

• ▢ 1½ cup butter, 3 sticks, softened
• ▢ 1 cup cocoa
• ▢ 5 cup powdered sugar
• ▢ ½ cup milk
• ▢ 2 teaspoon vanilla extract
• ▢ ½ teaspoon espresso powder

DECORATIONS

• ▢ 2 packages Kit-Kats
• ▢ 1 box Whoppers
• ▢ 1 package M&Ms
• ▢ 1 package A pack of Oreos
• ▢ 4 oz bag of white chocolate melts
• ▢ Sprinkles of your choice
• ▢ Halved lollipop sticks

Cook ModePrevent your screen from going dark!

Instructions

 

CHOCOLATE CAKE

• 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.

CHOCOLATE BUTTERCREAM

• 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.

OREO POPS

• 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.

ASSEMBLY

• 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!

Notes

My cake was 10 inches in diameter, but you can definitely make an 8- or 9-inch version instead. If you're going with a 10-inch cake, you'll need to make two batches of both the cake and the buttercream. For an 8- or 9-inch cake, one batch of each should be enough.

As for the height, this is where you'll want to use a bit of planning. I recommend grabbing your Kit-Kats first and measuring their length, since the size can vary depending on the brand or where you bought them. Once you know how tall they are, you can figure out how many cake layers you'll need. I used three layers (including the buttercream between them), but you might only need two. Use your best judgment based on the height of your Kit-Kats and how thick your layers are!

Nutrition Facts

Calories: 372kcal | Carbohydrates: 54g | Protein: 3g | Fat: 18g | Sodium: 305mg | Sugar: 32g

Did you make this recipe?Please leave a rating, comment below, or tag me @thebakingspoon on Instagram to let me know how it was!