KitKat M&M Cake

Servings : Serves 10-12

I’d like to think that this glorious cake is probably every chocolate lover’s dream. It is the kind of cake that brings out the inner child in even the most cynical of adults. A moist chocolate cake, covered in light creamy chocolate frosting, surrounded by KitKat bars and loaded with M&M candy..certainly a sinfully decadent cake! Probably not the kind of cake you would want to have often, but absolutely perfect for special occasions and birthday parties. It is guaranteed to bring gleeful smiles all around!


  • 1 or 2 layers of moist chocolate cake (recipe link in instructions below)
  • 1 cup whipping cream (use an extra half cup if making 2 layers of cake)
  • 2-3 tbsp cocoa powder
  • 2 tbsp icing sugar
  • 1 tsp. vanilla essence
  • 10 KitKat 4-finger candy bars (approximately)
  • 4 packets M&M or Smarties or a combination of the two
  • a ribbon


First, prepare the cake or cakes. I used just one 8 inch Moist Chocolate Cake, but you could have two layers if you like. You could easily use whichever chocolate cake recipe that you prefer. Another good option is my Chocolate Yoghurt Cake.

Whip the cream with the cocoa powder, icing sugar and vanilla essence until stiff peaks form. Spread this over the cake and around the sides. If you are using two layers, remember to frost between the layers too, in which case you may need a little bit more whipped cream (about half a cup more). Refrigerate for a few minutes so that the whipped cream begins to set lightly.

Alternatively, you could use chocolate buttercream frosting or whipped ganache or fudge frosting if you like. I opted for whipped cream as it is lighter than the others and I felt it helped balance the sweetness of the cake to suit my taste.

Break apart the sticks from each KitKat bar and begin to arrange them close to each other all around the cake, pressing gently so they stick to the frosting. Tie a ribbon to help secure the candy bars so that they do not collapse. Then pour the M&Ms onto the top of the cake and spread them out evenly.

Refrigerate the cake for at least a couple of hours before serving to ensure everything is holding well.


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