Eggless Pink KitKat Cake

I was going to share this cake two weeks ago, just before Mother’s Day but my website was giving me a lot of trouble so I had to wait. Though I did make it with Mother’s Day in mind, this cake would honestly be perfect for any kind of occasion. Birthdays, baby shower, valentine’s day, you name it!

The best part is that I used my moist, fluffy eggless vanilla cake recipe so it’s even suited for people who do not like or avoid eggs for any reason. This is also probably the easiest way to decorate a cake and make it look impressive without piping work or fancy garnishes.

If you can’t find KitKat Ruby where you are, feel free to use any variety of Kikat chocolates.
I hope you enjoy making this cake. Don’t forget to tag me if you do. I love seeing your creations.

Eggless Pink Kitkat Cake
Makes a 6 inch round cake

1 and 1/2 cups self raising flour
3/4 cup castor sugar
1/2 tsp baking soda
1 cup greek yoghurt
1/3 cup milk
1/2 cup vegetable oil
1 tsp vanilla extract

Vanilla Buttercream
125 g unsalted butter
1 and 1/2 cups icing sugar
1 tbsp milk (or more if required)
1 tsp vanilla extract
1-2 drops pink food colour

Preheat oven to 180 degrees C (160 degrees C for fan forced ovens). Grease the base and sides of a 6 inch round cake pan and line the base with baking paper.

In a large bowl place the flour, sugar and baking soda and stir together to mix. In a separate bowl mix the wet ingredients, yoghurt, milk, oil and vanilla extract. Add the wet ingredients to the dry ingredients and fold in gently (do not over-mix). 
Pour into prepared pan. Bake for 35-40 minutes or until cooked through (a skewer inserted in the middle should come out clean). Remove from oven. Leave aside for 5 minutes. Gently loosen the sides with a blunt knife by running it around the sides. Turn the cake over onto a cooling rack.
When cool. slice horizontally into two layers.

To make the vanilla buttercream: Using an electric mixer, beat butter in a bowl until pale. Gradually add icing sugar mixture and milk, beating constantly until combined.
Add vanilla extract and pink food colour and beat till well blended.

To assemble : Place the first layer onto a cake plate. Spread with approx 1/2 cup of buttercream. Top with the next layer. Frost the sides and top with buttercream. Arrange pink Kitkat chocolates around the sides to cover the entire cake (the buttercream makes sticking it easier). Tie a ribbon around the cake to ensure they attach firmly. Fill up the top with fresh raspberries and decorate with flowers.