Simple yellow cake covered with simple chocolate frosting… but there’s nothing simple about this M&M and Kit Kat covered candy cake!
What better way to celebrate a postdoc moving on to a new career opportunity than a candy cake tied up with a big bow? I think this might be my new favorite cake to make – the perfect way to hide a crumbled cake or icing that isn’t quite smooth enough. Just make sure you’re prepared for the resultant sugar high…
Simple Yellow Buttermilk Cake
- 1 cup butter, room temperature
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 3/4 cup sugar
- 4 eggs
- 2 teaspoons vanilla
- 1 1/4 cups buttermilk
- Preheat oven to 350F. Line the bottom of two 8-inch cake pans with parchment paper. Butter and flour the parchment paper and sides of the pan.
- Using an electric mixer, combine the butter and sugar until light and fluffy. Mix in the eggs one at a time, followed by the vanilla. With the mixer on low speed, add all the dry ingredients, followed by the milk. Beat until just incorporated.
- Divide the batter between the two pans. Bake until golden and a tester comes out clean, 30 – 35 minutes.
- Transfer pans to a wire rack and cool completely before removing from pans.
Simple Chocolate Buttercream Frosting
- 1 cup butter, softened
- 1 tablespoon vanilla
- 3 cups powdered sugar
- 3/4 cup cocoa powder
- 4 tablespoons milk
Beat butter until soft. Add in vanilla. Slowly mix in powdered sugar and cocoa powder, followed by milk. Adjust consistency by adding more powdered sugar or milk.
Frost middle, sides, and top of cake. No need to be tidy – it’s all going to be covered anyway! Line the outside with KitKat bars, separated into pieces of two (4 large packages of KitKat bars made it the whole way around an 8” cake with a few extra to spare). Dump a large bag of M&Ms in the center and spread around. I tied a big ribbon around the outside to help hold it together for the 1.5 mile walk to lab; nothing slid out of place and I probably could have done without it.