Kit Kat® Bundt® Cake recipe

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Ingredients

cooking spray
4 cups all-purpose flour
2 tablespoons baking powder
¾ teaspoon salt
2 ½ cups white sugar
2 cups butter, at room temperature
⅔ cup milk
5 eggs
1 ½ teaspoons vanilla extract
6 snack-size chocolate-covered wafer candy bars (such as Kit Kat®), coarsely chopped, or more to taste
1 tablespoon all-purpose flour
¼ cup white sugar
¼ cup evaporated milk
¼ cup butter
¼ cup chocolate chips
½ teaspoon vanilla extract

Nutrition Info

544.8 calories
carbohydrate: 64.2 g
cholesterol: 129.1 mg
fat: 30 g
fiber: 1.1 g
protein: 6.5 g
saturatedFat: 18.4 g
servingSize: -
sodium: 508.9 mg
sugar: 38.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spray the inside of a fluted tube pan (such as Bundt®) with cooking spray.

  2. Combine 4 cups flour, baking powder, and salt together in the bowl of a stand mixer. Add 2 1/2 cups sugar, 2 cups softened butter, milk, eggs, and 1 1/2 teaspoons vanilla extract to flour mixture, lightly stir with a spatula to moisten ingredients. Mix on low speed until batter is evenly combined, about 3 minutes.

  3. Toss candy bar pieces with remaining 1 tablespoon flour in a bowl until coated, fold into batter. Spread batter into the prepared pan.

  4. Bake in the preheated oven until a toothpick inserted in the cake comes out moist with crumbs clinging, about 1 hour. Cool in pan for 25 minutes, remove from pan and cool completely on a wire rack.

  5. Combine 1/4 cup white sugar, evaporated milk, 1/4 cup butter, chocolate chips, and 1/2 teaspoon vanilla extract together in a saucepan, bring to a boil, stirring constantly. Reduce heat and simmer until frosting is thickened, about 5 minutes. Pour frosting over cake.

Recipe Yield

16 servings

Recipe Note

I always have tons of Halloween candy from my kids and this is a great way to use up Kit Kats®. I served this at Thanksgiving for those who didn't want pie. Everybody loved this cake. Frosting will be like a syrup but will thicken as it cools.

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