Easy Kitkat and m&m’s Birthday Cake

To me, being in the kitchen is more than just performing the duty of cooking and feeding, especially when I get to involve my children.

Kitkat and m&m cake is just the perfect family DIY cake project. It is an easy recipe, full of shortcuts and is sufficient temptation for kids to stick through from beginning till the end. Of course there were plenty of “Are we there yet” type of questioning but you also get lots of giggling, messy little hands and lips from the entire secret popping of m&ms and hushed laughter from keeping the secret and not letting mom know. To be honest, it was the best time we’ve had together in the kitchen in a while.

This is a great recipe, even for a first time baker. The only problem I really faced was the humidity in the kitchen that made everything melt left, right and center. It helps to freeze everything for an hour or two before you use it for decoration or if you are lucky to have an air conditioner in the kitchen, turn it on.

If you know and love a chocoholic, you know you want to bake this right away!!!

Ingredients: –

• 3 cups instant brownie cake mix (I used Imperial’s)
• 3 eggs
• 6 packets of m&m
• 2 packets of 6x17gms kit-kat
• 3-4 spatula store brought chocolate coating


1. Preheat the oven at 180° C
2. In a large mixing bowl, mix together cake mix, eggs and 1 tablespoon of the chocolate coating. Mix continuously for about 20 minutes. (It is okay if you don’t have a mixer, I did it with a whisk)
3. In a circular cake tin, align a baking sheet and pour in the batter from the mixing bowl.
4. Bake in the oven for 25-35 minutes. (Insert a toothpick into the center of the cake. If it comes out clean with nothing sticking, the cake is done.)
5. Meanwhile, separate the kit-kat sticks and put them in the freezer for a few minutes (this step is required only if it’s hot and humid where you are).
Tip: It is easier to break the kit-kat into halve when it is still inside the silver wrapper – just like in the advertisements.
6. Also pop the m&ms in the freezer for a bit.
7. Once your cake has cooled down, flip the cake tin on your hands to remove the cake nicely from its tin.
8. Cut off the top so you have a flat surface.
9. Coat the entire cake with dollops of good quality chocolate coating. (Don’t worry about the messy look it has just yet)
10. Now form a fortress of kit-kats all around the cake. If you find that it melts at any point, take a break and refrigerate it some more before you continue. (This happened a lot as I was baking this mid-summer in Thailand).
11. Pour in as many m&m’s as you like over the top.
12. Finally tie a big red bow around the cake for the finishing touch.



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