Kit Kat Cake (Easy Easter Basket Cake with Candy Eggs)
Kit Kat Cake (Easy Easter Basket Cake with Candy Eggs)
Ingredients
- 1 round cake , 8 or 9-inch, baked and cooled (chocolate or vanilla)
- 2 to 3 cups buttercream frosting , chocolate or vanilla
- 10 to 12 full-size Kit Kat bars
- 1 ribbon , long enough to wrap around cake
- 1 to 2 cups edible Easter grass , green candy strands
- 1 to 2 cups candy eggs , jelly beans or mini chocolate eggs
- 1 large chocolate chicken
Instructions
- Place the cooled cake on a serving plate or cake stand.
- Frost the top and sides of the cake with a thick, even layer of buttercream frosting.
- Press Kit Kat bars vertically around the sides of the cake, placing them side by side until fully covered.
- Wrap a ribbon around the cake and tie it into a bow to secure the Kit Kats.
- Spread edible grass evenly across the top of the cake to cover the frosting.
- Scatter candy eggs over the top to create a colorful basket effect.
- Place one large chocolate chicken in the center of the cake.
- Slice and serve using a sharp knife for clean cuts through the Kit Kats.
Notes
- Use thick frosting so the Kit Kat bars stick securely and don’t slide off.
- Work quickly when adding Kit Kats before the frosting sets.
- Tie the ribbon snugly to help hold everything in place and create the basket look.
- Cover the top fully with edible grass so the frosting doesn’t show through.
- Don’t overload the top with candy or it may shift when slicing.
- Chill the cake for 15–20 minutes before serving for cleaner slices.
- Use a sharp knife to cut through the Kit Kats without breaking them unevenly.
- Level your cake first to prevent leaning or uneven decoration.
Nutrition
Serving: 1serving | Calories: 450kcal | Carbohydrates: 60g | Protein: 4g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 45mg | Sodium: 220mg | Potassium: 150mg | Fiber: 2g | Sugar: 45g | Vitamin A: 300IU | Calcium: 80mg | Iron: 2mg