Best 4 Kit Kat Cranberry Caramel Cake Recipes

Indulge in a symphony of flavors and textures with the Kit Kat Cranberry Caramel Cake, a decadent treat that combines the irresistible crunch of Kit Kat wafers, the tangy sweetness of cranberries, and the velvety smoothness of caramel. This multi-layered cake is a masterpiece of culinary artistry, featuring a moist and fluffy chocolate cake base, layered with a creamy cranberry filling, and topped with a luscious caramel frosting. Each bite offers a delightful journey through a variety of textures and flavors, from the crispy Kit Kat pieces to the chewy cranberries and the rich, gooey caramel. Whether you're celebrating a special occasion or simply seeking a sweet indulgence, this Kit Kat Cranberry Caramel Cake will tantalize your taste buds and leave you craving for more. Alongside the main recipe, this comprehensive guide also includes variations such as the Kit Kat Cranberry White Chocolate Cake, a delightful twist on the classic, and the Kit Kat Caramel Cheesecake, a creamy and indulgent dessert that combines the best of both worlds. With step-by-step instructions, helpful tips, and a detailed ingredient list, this article provides everything you need to create these irresistible treats in your own kitchen.

Here are our top 4 tried and tested recipes!

KIT KAT® BUNDT® CAKE

Kit Kat® Bundt® Cake image

I always have tons of Halloween candy from my kids and this is a great way to use up Kit Kats®. I served this at Thanksgiving for those who didn't want pie. Everybody loved this cake. Frosting will be like a syrup but will thicken as it cools.

Provided by KELSEYANDTYLERSMOMMY

Categories Desserts Cakes Holiday Cake Recipes

Time 1h50m

Yield 16

Number Of Ingredients 16

Ingredients

cooking spray
4 cups all-purpose flour
2 tablespoons baking powder
¾ teaspoon salt
2 ½ cups white sugar
2 cups butter, at room temperature
⅔ cup milk
5 eggs
1 ½ teaspoons vanilla extract
6 snack-size chocolate-covered wafer candy bars (such as Kit Kat®), coarsely chopped, or more to taste
1 tablespoon all-purpose flour
¼ cup white sugar
¼ cup evaporated milk
¼ cup butter
¼ cup chocolate chips
½ teaspoon vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spray the inside of a fluted tube pan (such as Bundt®) with cooking spray.
Combine 4 cups flour, baking powder, and salt together in the bowl of a stand mixer. Add 2 1/2 cups sugar, 2 cups softened butter, milk, eggs, and 1 1/2 teaspoons vanilla extract to flour mixture; lightly stir with a spatula to moisten ingredients. Mix on low speed until batter is evenly combined, about 3 minutes.
Toss candy bar pieces with remaining 1 tablespoon flour in a bowl until coated; fold into batter. Spread batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted in the cake comes out moist with crumbs clinging, about 1 hour. Cool in pan for 25 minutes; remove from pan and cool completely on a wire rack.
Combine 1/4 cup white sugar, evaporated milk, 1/4 cup butter, chocolate chips, and 1/2 teaspoon vanilla extract together in a saucepan; bring to a boil, stirring constantly. Reduce heat and simmer until frosting is thickened, about 5 minutes. Pour frosting over cake.

Nutrition Facts : Calories 544.8 calories, Carbohydrate 64.2 g, Cholesterol 129.1 mg, Fat 30 g, Fiber 1.1 g, Protein 6.5 g, SaturatedFat 18.4 g, Sodium 508.9 mg, Sugar 38.8 g

CRANBERRY-CARAMEL CAKE

Cranberry-Caramel Cake image

Combine a cornucopia of holiday flavors--eggnog, pumpkin pie spice, and cranberries--to dress up yellow cake mix, then top with easy homemade caramel.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 2h30m

Yield 16

Number Of Ingredients 11

Ingredients

1 box Betty Crocker™ Super Moist™ yellow cake mix
2 teaspoons pumpkin pie spice
1 cup light eggnog or milk
1/2 cup vegetable oil
3 eggs
1 1/2 cups fresh or frozen cranberries, coarsely chopped
1/2 cup chopped walnuts
1/2 cup butter
1 1/4 cups firmly packed brown sugar
2 tablespoons light corn syrup
1/2 cup whipping cream

Steps:

Heat oven to 325°F. Grease and lightly flour 12-cup fluted tube cake pan, or spray with baking spray with flour. In large bowl, beat cake mix, pumpkin pie spice, eggnog, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Stir in cranberries and walnuts. Pour into pan.
Bake 45 to 55 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Turn cake upside down onto cooling rack; remove pan. Cool completely, about 1 hour.
Melt butter in 2-quart saucepan over medium-high heat. Stir in brown sugar and corn syrup. Heat to boiling. Cook about 1 minute, stirring constantly, until sugar dissolves. Stir in whipping cream. Return to boiling, stirring constantly. Remove from heat. Serve warm sauce over cake.

Nutrition Facts : Calories 370, Carbohydrate 45 g, Cholesterol 75 mg, Fat 4, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 31 g, TransFat 0 g

CRANBERRY CAKE WITH CARAMEL SAUCE

Cranberry Cake with Caramel Sauce image

Cranberry Cake with Caramel Sauce Recipe ~ Moist vanilla cake filled with cranberries and covered in a warm caramel sauce! An elegant holiday dessert that is super easy!

Provided by Julie Evink

Categories Dessert

Time 50m

Number Of Ingredients 11

Ingredients

3 tablespoons butter or margarine (softened)
1 cup granulated sugar
1 egg
1 cup milk
2 cups all purpose flour
1 teaspoon salt
1 teaspoon baking powder
2 cups fresh or frozen cranberries (I used frozen)
½ cup butter
1 cup packed brown sugar
¾ cup milk or heavy cream (I used milk, the original used heavy cream)

Steps:

Preheat the oven to 350 degrees F and lightly grease a 9" square pan.
In a medium bowl, beat together the butter and sugar until crumbly. Add in egg and milk and beat until combined.
Add in flour, salt, and baking powder and beat until just combined. Stir in cranberries.
Spread batter in prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
While cake is baking, prepare caramel sauce. In a small pot, melt butter. Add brown sugar and milk or cream and bring to a boil over medium-high heat, stirring constantly. Cook over a low boil for 2-3 minutes, stirring constantly. Serve warm over warm cake.

Nutrition Facts : Calories 379 kcal, Carbohydrate 54 g, Protein 3 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 63 mg, Sodium 312 mg, Fiber 1 g, Sugar 36 g, ServingSize 1 serving

KIT KAT CRANBERRY CARAMEL CAKE

Kit Kat Cranberry Caramel Cake image

what if kit kat bars,caramel cake and cranberries are combine,into something delicious,so i created this cake recipe,some people enjoyed kit kat with coffee,you can enjoyed this cake with coffee. Kit Kat + cranberries + caramel cake = delicious cake?

Provided by raymond spencer

Categories Cakes

Time 35m

Number Of Ingredients 15

Ingredients

2 c mini kit kat bars
1 package white cake mix
1 c water
1/3 c vegetable oil
3 egg whites
1 1/2 c caramel ice cream topping,divided
4 kit kat big kat bars,chopped
1 c diced cranberries
CRANBERRY FROSTING
2 pkg cream cheese,softened
3/4 c half and half
1 packet instant vanilla pudding mix
1/2 c light brown sugar
1 tube(s) frozen whipped topping, thawed
1 (16 ounce) can whole cranberry sauce

Steps:

1. Preheat oven to 350 degrees F.Grease and lightly flour the bottom and sides of two 9-inch round cake pans.Add mini kit kat bars on both pans.
2. In a large mixing bowl,combine cake mix,water,oil,egg whites and 1 cup caramel ice cream topping.Mix on low speed for 5 minutes until the batter is moist.
3. Stir in kit kat big kat pieces.Then mix on medium speed for 3 minutes.Pour the batter into the prepared cake pans.
4. Bake the cake for 30 to 35 minutes or until a toothpick inserted the center comes out clean.Cool completely on the wire racks for 10 minutes.Remove cakes from pans.
5. To make Cranberry Frosting:in a medium mixing bowl,beat cream cheese,half and half,vanilla pudding mix,brown sugar and 1/2 half of whipped topping until smooth.Fold in cranberry sauce and remaining whipped topping.Refrigerate the frosting until chilled.
6. Place one cake on a serving plate,spread remaining caramel ice cream topping,add diced cranberries.Top with another cake.Spread the frosting on top and sides of the cake.Poke 4 kit kat bars on the cake.

Tips:

Use a high-quality white chocolate for the ganache to ensure a smooth and creamy texture.
Make sure the butter is softened to room temperature before creaming it with the sugar. This will help to incorporate air into the mixture, resulting in a lighter and fluffier cake.
Do not overmix the batter. Overmixing can result in a tough, dense cake.
Bake the cake until a toothpick inserted into the center comes out with just a few moist crumbs attached.
Allow the cake to cool completely before frosting it. This will help to prevent the frosting from melting.
If you are using a store-bought caramel sauce, be sure to heat it up before using it. This will help to make it easier to spread.
When assembling the cake, start with a layer of cake, then a layer of caramel sauce, then a layer of Kit Kat bars, and finally a layer of ganache. Repeat the layers until all of the ingredients have been used.
Chill the cake for at least 30 minutes before serving. This will help to set the frosting and make it easier to slice.

Conclusion:

This Kit Kat cranberry caramel cake is a delicious and festive dessert that is perfect for any special occasion. The combination of sweet and tart cranberries, creamy caramel, and crunchy Kit Kat bars makes this cake a surefire hit with everyone who tries it. Plus, it's easy to make, so you can enjoy it without spending hours in the kitchen. So what are you waiting for? Give this recipe a try today!