This Kit Kat Crunch Cream Cake is a delicious treat with layers of chocolate, cream, and crispy Kit Kat bars. Perfect for birthdays or any special occasion!
Ingredients
For the Cake:
2 ½ cups (315g) all-purpose flour
2 ½ tsp baking powder
½ tsp salt
¾ cup (75g) cocoa powder
1 cup (226g) unsalted butter, softened
1 ¾ cups (350g) granulated sugar
4 large eggs
1 tbsp vanilla extract
1 cup (240ml) milk

For the Frosting and Filling:
1 cup (226g) unsalted butter, softened
4 cups (480g) powdered sugar
½ cup (50g) cocoa powder
2 tsp vanilla extract
3 tbsp heavy cream
1 cup (250ml) whipped cream
10-12 Kit Kat bars, crushed

For Decoration:
Extra Kit Kat bars (whole and broken pieces)
Chocolate ganache (melted chocolate + heavy cream)
Chocolate sprinkles

Instructions
Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans.
In a bowl, mix flour, baking powder, salt, and cocoa powder. In another bowl, beat butter and sugar until fluffy, then add eggs one at a time. Mix in vanilla extract.
Gradually combine the dry ingredients with the wet ingredients, alternating with milk. Pour the batter into the pans and bake for 25–30 minutes. Let the cakes cool completely.
For the frosting, beat butter until creamy. Gradually add powdered sugar, cocoa powder, vanilla extract, and heavy cream until smooth.
For the filling, fold crushed Kit Kat bars into the whipped cream. Spread this mixture between the cake layers.
Cover the entire cake with chocolate frosting and smooth it out. Pour chocolate ganache over the top and let it drip down the sides.
Decorate with whole Kit Kat bars around the cake, placing broken pieces on top. Sprinkle with chocolate sprinkles for an extra crunch.
Slice and enjoy this rich, crunchy, and creamy Kit Kat Crunch Cream Cake!