just a smidgen

Lumberjack Kit Kat Cake

KitKat Skor Cake 2

Birthdays on one side of our family are clustered.

Our two children, their sweet cousin Georgie, auntie and their Nanna were all born in October.

So it was an easy decision to celebrate them all on Monday after our Thanksgiving dinner, since we had already gathered at our home.

KitKat Skor Cake 1

A few days before, Phil raved about the “best” birthday cake he’d ever eaten at his friend’s house.

A few Pinterest searches later and we found the popular Kit Kat with Smarties cake.

Phil decided his cake would be better topped with his favorite Skor bar, a crunchy adult mix of chocolate with a crisp butter brittle filling.

Did I mention he even helped make it? Anything to get out of homework I guess;)

We think it’s the perfect, special cake for a fall gathering..

KitKat Skor Cake 5

the chunks of Skor reminded us of bark and woodchips and the Kit Kats look like logs.

It’s a “cabin in the woods, hot mugs of thick cocoa, cable knit sweater, wool socks and heavy boots” sort of cake.

Kit Kat Skor Cake B

{ Warning: Avert your eyes if you don’t want to see the snow. }


We dubbed our newest creation the Canadian

Lumberjack Kit Kat Cake

So put on your red flannel, long johns, jeans and slippers then tie on an apron.. this is one of the easiest cakes you can make!

Kit Kat Skor Cake


You can use any packaged chocolate cake mix, just make sure to bake it in two round cake tins. Some online recipes suggest making a few cupcakes from the batter so that your layer cake doesn’t rise too tall for the Kit Kat edging.

Ready to use tins of Frosting could also be used.

We decided to try Martha Stewart’s One Bowl Chocolate Cake and it was a pretty simple cake recipe for a First-Timer.

Lumberjack Kit Kat Cake Part 1
  • 3/4 cup unsweetened cocoa powder, plus extra for pans
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup buttermilk
  • 3/4 cup warm water
  • 3 tablespoons safflower oil
  • 1 teaspoon pure vanilla extract
  • 8 packages of skor bars, coarsley chopped
  • 8-10 packages of kit kat bars, each bar broken into four pieces
  1. Preheat oven to 350 degrees.
  2. Butter two 8-inch round cake pans, trace and cut out two 8" waxed paper circles and press into the bottom of the cake pans. Wax the bottoms again. Sprinkle some extra cocoa powder and pick up each tin, tipping and tapping the pan until the bottom and sides are coated with cocoa powder.
  3. Sift into a large mixing bowl, fitted with a paddle attachment, the 3/4 cup cocoa powder, flour, sugar, baking soda, baking powder, and salt.
  4. Beat on low speed until just blended. With the mixer on slow, add the eggs, buttermilk, water, oil, and vanilla, beating after each addition. Beat on medium speed until smooth, for about 3 minutes.
  5. Divide the batter evenly between the two prepared pans. Pick up and gently drop each pan to allow air bubbles to rise and pop.
  6. Bake for about 30 - 35 minutes or until a cake tester inserted into the middle of each pan comes out clean. Let the cakes cool for 15 minutes then invert and gently take the cakes out of the pans. Lay them down, faceup, on a wire rack and allow them to cool completely.
  7. Spread chocolate frosting onto top of 1 inverted cooled layer. Sprinkle coarsley chopped skor bar over top. Top with remaining layer then frost top and sides with remaining frosting.
  8. Gently press the KitKat pieces around the sides of the cake, leaving a small space between each. Set aside any extra KitKat pieces or eat them:)
  9. Sprinkle the remaining Skor bar pieces over the top of the cake, inside the KitKat bars.

Chocolate Frosting for Two Layer Cakes
  • 2 1/4 - 3 1/4 cups confectioners' (icing) sugar
  • 1/4 cup unsweetened cocoa powder
  • Pinch of salt
  • 6 ounces cream cheese, cut into cubes and softened to room temperature
  • 1 1/2 sticks unsalted butter, at room temperature
  • 9 ounces bittersweet chocolate, melted and cooled slightly
  • 1/2 cup sour cream
  1. Into a small bowl, sift together the 2 1/4 cups icing sugar, the cocoa powder and the pinch of salt.
  2. Beat together cream cheese and butter in a mixing bowl fitted with a paddle attachment, on medium-high until smooth and fluffy.
  3. Reduce speed to the lowest speed and gradually add the sugar-cocoa mixture, and beat until combined. With the mixer on low, slowly pour in melted, cooled chocolate. Repeat, adding the sour cream then beat until the icing is well combined. creme fraiche; beat until combined. If the icing is too soft to hold its shape, beat in an additional cup of icing sugar.
  4. Adapted from Martha Stewart

We adapted Martha’s Chocolate Frosting that she typically pairs with her One Bowl Chocolate Cake.

This cake was really easy to serve, cutting between the Kit Kat pieces..
and all the boys had two slices.. so it’s a keeper! Our KitKat pieces were a tiny bit too far apart.. that would be because “somebody” ate one of the Kit Kat bars before we got started.. hmmmm…


Love, Smidge



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