White Kit Kat Rose Cake is a vanilla cake with rainbow colored layers, buttercream frosting and white chocolate Kit Kat candy bars, topped with Russian Piping Tip roses.
Easter comes early this year, so I'm already thinking ahead. I came up with an idea for a unique and adorable cake for your Easter dessert table. It's a White Kit Kat Rose Cake! And isn't it fun!
I'm a big fan of the classic Kit Kat Cake which has the traditional chocolate candy bars and M&M's on top which you can see here on my previous blog post. But then I found out about WHITE CHOCOLATE Kit Kat bars. I thought they would be perfect for a cake and instead of M&M's, I decided to add buttercream roses. (Scroll to bottom for full recipe.)
To tell you the truth, I'm not very good at making buttercream roses, but they're SUPER easy to make with the help of an incredibly nifty pastry tip called the Russian Piping Tip. All you do is squeeze the frosting through this magical piping tip and VOILA! You've got these beautiful little roses!
You might be able to find them in a craft store, but I ordered my Russian Piping Tips on Amazon. Here's a link (affiliate):
Another fun thing about this cake is that the layers are in three different colors! You could make them white if you wanted but I thought the pink, blue and yellow layers looked extra special!
It's almost too cute to eat, right?!?!
Almost! But cutting into this beauty is one of the best parts about the cake. Especially if you're having a party and your guests don't know the cake layers are like a rainbow. It's a fun reveal when it's time to serve the cake!
Impress your guests this Easter with a White Kit Kat Rose Cake.
Happy Easter and Happy Baking!
White Kit Kat Rose Cake
For the cake
For the cake frosting
For the cake
- Preheat oven to 350°F. Line 3 (6" round) cake pans with parchment paper and spray with non-stick cooking spray. Set aside.
- Place cake mix, oil, water, and eggs in large bowl. Beat with an electric mixer on low until ingredients are combined, then turn mixer up to medium and beat for 2 minutes. Separate batter into 3 bowls. Add yellow food coloring to one bowl, blue to another and pink to the third. Pour into prepared pans and bake for 30 minutes or until a toothpick inserted into middle of cake comes out clean. Let cool. Cut off domed tops to level cakes. Each cake layer should be about 1" - 1 ¼" thick. Fill and frost the cake with a thin layer of frosting, recipe follows. Break each Kit Kat bar into 4 candy bar sticks. Stick (side by side) around the side of the cake. You should only need 20 sticks, but just in case, you have 4 extra.
For the cake frosting
- Beat softened butter on medium speed with an electric or stand mixer. Beat for 3 minutes until smooth and creamy. Add powdered sugar, cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 minutes. Note: If the frosting is too thick, you can add a little more cream. Just add one tablespoon at a time, then mix thoroughly until you get the consistency you like.
Frosting for the Russian Piping Tip Roses
- Beat vegetable shortening on medium speed with an electric or stand mixer for 3 minutes until smooth and creamy. Add powdered sugar, milk and vanilla with the mixer running on low. Increase to high speed and beat for 3 minutes. Frosting will be thick. Separate frosting into 4 bowls and add color to each. You'll need pink, blue, yellow and green frosting. The green is for the leaves, so you won't need as much green as the others. Place the pink, blue and yellow frostings each into a pastry bag fitted with a Russian piping tip. Place the green frosting into a pastry bag fitted with a Wilton #352 pastry tip. Pipe roses and leaves on top of cake. Tie a ribbon around the cake and make a bow. See video for hints on how to decorate the cake.
This recipe is featured on Meal Plan Monday at the Southern Plate!