White Chocolate Kit Kat Sheet Cake with Raspberry Frosting

Yield: 9×9 sheet cake
Preparation: 30 min.
Bake time: 20 min.

Sheet Cake
180g (1 1/2 c.) all purpose flour
15g (2 tbsp.) cornstarch
1 1/2 tsp. baking powder
1/2 tsp. salt
155g (11 tbsp.) unsalted butter, room temperature
200g (1 c.) granulated sugar
2 large eggs, room temperature
2 tsp. vanilla extract
30g (2 tbsp.) sour cream
120 ml (1/2 c.) whole milk
100g (1 c.) white chocolate kit kats, lightly crushed

Raspberry Frosting
4 oz. cream cheese, room temperature
4 tbsp. butter, room temperature
1 tsp. vanilla extract
170g (1 1/2 c.) powdered sugar
2 oz. heavy whipping cream
15g (3/4 c.) freeze-dried raspberries, lightly crushed


Sheet Cake
Preheat the oven to 350F (180C). Grease and line a 9×9 pan with parchment paper.

In a small bowl, sift together the all-purpose flour with the cornstarch. Then, sift again with the baking powder and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until the mixture is light and fluffy, approximately 4 minutes. Scrape down the sides of the bowl and add the eggs in one at a time, followed by the vanilla extract.

In a measuring cup, measure out the sour cream and whole milk, whisking them together. Alternate adding the milk-sour cream mixture and the flour mixture into the mixing bowl until everything is fully incorporated. Lightly fold in the crushed kit kats.

Pour the cake batter into your prepared baking dish, and bake for 20 minutes, until a toothpick inserted into the middle of the cake comes out clean. Wait for the cake to cool completely before frosting.

Raspberry Frosting
In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, cream together the cream cheese, butter, and vanilla until the mixture is smooth, approximately 3 minutes.

Add in the powdered sugar slowly until it is fully incorporated into the mixture. Slowly add in the heavy whipping cream and beat until the mixture is fluffy, approximately 2 minutes. Add in the lightly crushed raspberries and mix until combined.

Spread the frosting over the cooled cake. Slice and enjoy!

This cake is best enjoyed on the day it is baked and frosted, however, it will keep in the fridge for 3 days. Enjoy!

If you make this recipe I would love to see! Tag me on instagram @doughlights and use #doughlights

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