Love Kinder chocolate? This Kinder cake has it all: soft chocolate sponge layers, creamy Kinder ganache, and crispy Kinder Bueno inside—finished with white chocolate buttercream. So good!
New to layer cakes? Check out my layer cake guide for tips and step-by-step help.
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This Kinder cake is a dream for any chocolate lover—especially if you’re obsessed with Kinder Bueno and Kinder Maxi bars. It’s the perfect mix of creamy, crunchy, and chocolatey in every bite.
The cake is made with a moist and fluffy chocolate molly cake, filled with a smooth Kinder ganache made from Kinder Maxi, and frosted with a light white chocolate Swiss meringue buttercream .
Decorated with a glossy chocolate drip and extra Kinder Bueno pieces, it’s the ultimate Kinder birthday cake—fun, festive, and totally irresistible. perfect for those other occasions that call for a super chocolatey cake.
Why you'll love this recipe
Craving more Kinder recipes? Try these recipes: Chocolate Kinder Bueno Cupcakes, Kinder Ganache, Kinder Cookies, Kinder Bueno Ganache frosting (soon).
Ingredients You Need
You need these ingredients to make this Kinder Bueno Cake :
- Eggs – Whole eggs go into the chocolate cake, and egg whites are used for the Swiss meringue buttercream. Room temperature works best.
- Sugar – Regular granulated sugar for both cake and frosting.
- Flour – Use cake flour for soft, fluffy layers.
- Cocoa powder – Unsweetened cocoa powder adds deep chocolate flavor.
- Heavy cream – Full-fat heavy cream (30–35%) or double cream makes the ganache smooth and rich.
- Vanilla & salt – Pure vanilla extract and a pinch of fine salt to boost flavor.
- Leavening – This cake uses baking powder and baking soda for a perfect rise.
- Butter – Unsalted butter, softened is key for the buttercream.
- Chocolate – Semi-sweet chocolate for the chocolate ganache and drip. White chocolate is used in the Kinder frosting.
- Kinder bars – Add Kinder Bueno inside the cake for crunch, and Kinder Maxi bars to make the creamy ganache.
- Mascarpone – Full-fat mascarpone makes the Kinder ganache extra smooth and creamy.
Want to see my tools? Here’s what I use for all my cakes.
How To Make Kinder Bueno Cake
Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!
Place the eggs, sugar, and vanilla in the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed for at least 10 minutes, until the mixture doubles in volume.
Meanwhile, sift together the dry ingredients: flour, unsweetened cocoa powder, baking powder, and salt.
In a separate bowl, whip the cold heavy cream with a hand mixer until thick and fluffy.
Reduce the mixer speed and gently add the dry ingredients, mixing on low speed or folding with a spatula until just combined.
Then gently fold in the whipped cream with a spatula until the batter is smooth and well combined.
Preheat your oven to 330°F (165°C) and line two 6-inch (15 cm) round cake pans with parchment paper. Grease with butter or baking spray.
Divide the batter evenly between the two pans and bake for about 1 hour, or until the centers are fully baked.
Let the cakes cool slightly, then carefully remove them from the pans and place them upside down on a wire rack to cool completely.
Melt the Kinder Maxi bars and baking chocolate with the cream in a saucepan over medium heat. Blend if needed until smooth. Pour into a bowl, cover with plastic wrap touching the surface, and refrigerate overnight.
The next day, whip the ganache for 3 to 5 minutes, then add the cold mascarpone. Whip again for another 3 to 5 minutes. Keep chilled until ready to assemble the cake.
Cut both cakes into 4 even layers. On a cake board, place the first layer, pipe a buttercream border around the edge, then fill with Kinder ganache and chopped Kinder Bueno pieces. Repeat with each layer.
Cover the whole cake with white chocolate buttercream and smooth it out. Add a chocolate drip on top.
Decorate with piped frosting and more Kinder Bueno pieces. Chill for at least 1 hour before serving.
Tips for this recipe
Variations & Substitutions
Recipe Questions
Can I use different Kinder chocolates in this cake?
Absolutely! Feel free to experiment with different varieties of Kinder chocolates like Kinder Bueno White or Kinder Bueno Dark for unique flavor twists.
Can I substitute mascarpone for another ingredient?
If you don't have mascarpone, you can use cream cheese as a substitute or just heavy cream. However, keep in mind that the flavor and texture may slightly differ.
More Chocolate Cake Recipes
I hope you love this Kinder Bueno cake. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
Print
Kinder Cake
- Total Time: 1 hour 45 minutes
- Yield: 10 servings
Description
Delicious Kinder cake recipe made with a soft chocolate cake filled with a Kinder chocolate ganache and covered with White chocolate Swiss buttercream (for 6 inch / 15 cm cake and about 10-12 parts)
Ingredients
Chocolate Cake
- 3 large eggs – at room temperature
- 200 g (1 cup) granulated sugar
- 2 teaspoons vanilla extract
- 150 g (1 ¼ cups) cake flour
- 50 g (½ cup) unsweetened cocoa powder
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 pinch of sal
- 200 ml (¾ cup + 2 tablespoons) cold heavy cream, 30% fat
Kinder Maxi Ganache
- 200 g Kinder chocolate bars
- 50 g (1.75 oz) chopped semi-sweet chocolate
- 150 ml (⅔ cup) Heavy cream - full-fat and cold
- 220 g (1 cup) Mascarpone cheese - cold
White chocolate Swiss meringue buttercream
- 1 portion of my white chocolate SMBC recipe
Chocolate drip
- 50 g (⅓ cup) Chocolate chips - semi-sweet
- 50 ml (¼ cup) Heavy cream - full-fat
Instructions
Chocolate cake
- Preheat your oven to 330°F (165°C) and line two 6-inch (15 cm) round cake pans with parchment paper.
- In the bowl of a stand mixer fitted with the whisk attachment, add the eggs, granulated sugar, and vanilla extract. Beat on medium-high speed for at least 10 minutes, until the mixture becomes pale, fluffy, and triples in volume.
- While that’s mixing, sift together the dry ingredients: cake flour, unsweetened cocoa powder, baking soda, baking powder, and salt.
- Reduce the mixer speed to low and gradually add the dry ingredients. Mix for no more than 1 minute—just until combined.
- In a separate bowl, whip the cold heavy cream using a hand mixer until it forms stiff peaks.
- Add a small amount of the whipped cream to the batter and mix on medium speed just to loosen it a bit.
- Then gently fold in the remaining whipped cream using a spatula, making sure to scrape the bottom of the bowl to fully incorporate everything.
- Divide the batter evenly between the two prepared pans.
- Bake for about 1 hour. To check for doneness, insert a toothpick into the center—it should come out clean.
- Let the cakes cool slightly in the pans, then carefully remove and place them upside down on a wire rack to cool completely.
- Once cooled, wrap each cake in plastic wrap and refrigerate for at least 2 hours. (You can also make the sponge 1 to 2 days ahead.)
Kinder chocolate ganache
- Place the chopped chocolate and Kinder Maxi pieces in a heatproof bowl.
- In a small saucepan, heat the heavy cream until it just starts to boil. Pour it over the chocolate and Kinder, then let sit for a minute before stirring until completely melted and smooth. Use an immersion blender if needed to get a silky texture.
- Transfer the ganache to a container, cover with plastic wrap touching the surface, and refrigerate overnight.
- The next day, whip the chilled ganache on medium speed for 3 to 5 minutes until slightly thickened.
- Add the cold mascarpone and continue whipping for another 3 to 5 minutes until smooth and fluffy.
- Keep refrigerated until ready to assemble the cake.
White chocolate Swiss meringue buttercream
- Follow the recipe for White Chocolate Swiss Meringue Buttercream and leave at room temperature until ready to assemble.
Chocolate glaze
- Place the chopped chocolate and heavy cream in a small bowl.
- Heat in the microwave or double boiler until you have a liquid ganache.
- Use the pouring glaze at 30-35°C (prepare it about 20 minutes before decorating)
Assembly, smoothing and decoration
- Cut your sponge cake in 4 layers with a cake leveler or a large knife.
- Fill 2 pastry bags with the buttercream and the other with the Kinder ganache.
- Place the first layer on a cake turntable and place a curl of buttercream on the edges.
- Fill the inside with ganache and add a few pieces of Kinder Bueno, add another layer of ganache and smooth with an angled spatula.
- Cover with a second layer of sponge cake and repeat the last step for all layers.
- Apply a layer of buttercream to the whole cake and smooth with a icing smoother.
- Drizzle the melted chocolate glaze and drizzle it over the sides.
- Decorate with swirls of the remaining buttercream and add Kinder Bueno.
- Let it sit in the fridge for at least 2 hours and take it out 30 minutes before serving.
Notes
Storage: up to 4-5 days in the fridge under plastic wrap or in an airtight tin, up to 3 months in the freezer.
Tips:
- Use room temperature eggs for better volume.
- Whip the egg mixture long enough—it should triple in volume.
- Gently fold in the whipped cream to keep the sponge light.
- Chill the cakes before assembling for clean layers.
- Whip the Kinder ganache until fluffy, then add cold mascarpone.
- Use softened butter for a smooth Swiss meringue buttercream.
- Make sure your cake is cold before adding the drip.
- Decorate with Kinder Bueno just before serving to keep the crunch.
- Prep Time: 1 hour
- Cook Time: 45 minutes
- Category: cake, Dessert, drip cake, Layer cake
- Cuisine: american
Nutrition
- Calories: 539
- Sugar: 32
- Sodium: 263
- Fat: 38
- Saturated Fat: 23
- Carbohydrates: 46
- Fiber: 2
- Protein: 7
- Cholesterol: 126
Hello,
As a novice in baking, your recipe will be a first for a "real" birthday cake. My question may seem silly, but the pan seems quite small for 12 servings? I have a 14 cm pan. Will the cake cut well? What type of knife do you use? Thanks in advance.
Hello Élise, yes, it's normal if you've never made a layer cake before, but the 15 cm size is the standard diameter (like the 20 cm we used before) for about 10-12 servings. Since the cake is quite tall, we cut very small slices, also because this type of cake is quite heavy. To cut it, simply use a large kitchen knife and take the layer cake out of the fridge 20-30 minutes before serving to soften the buttercream a bit.
Hello,
For the Kinder ganache, is there no need to add cold cream after mixing the hot cream and melted Kinder?
Thank you! I'll be trying this cake this weekend!
Hello Aline, no, here it's a Kinder ganache with mascarpone. The chocolate is melted with heavy cream, but then it's whipped with mascarpone.
Hello, I want to make a cake similar to this one. I wanted to know how many grams of cream to put between each cake layer. I was thinking maybe between 400-500g, right?
Thank you.
Hello, the thickness between each layer is about 2-3 cm. If you follow the quantities indicated in the recipe, you'll probably have a bit more, but it will be enough to make a good filling.
Hello Fadela,
Thank you for this wonderful recipe!!
Quick question, I'd like to make the recipe for 12 people (so the quantities would be reduced compared to the original recipe). In your opinion, do I need to put my molly cake in 2 pans or is it possible to use just 1?
Thanks in advance!
Hello, it depends on the size of your pan and its height. I always recommend baking in two separate pans for better baking, but if you reduce the quantities of the recipe but still use the same size pan, then yes, you can use just 1 pan and bake it all at once. However, if you're using a smaller 12 cm pan, then bake it in two batches.
Hello, are the quantities exactly for making the same cake you made for 16 people?
For the two sponges, do we need to double the quantities or do we refer exactly to what you wrote? Thank you very much, I'll try this for the New Year's Eve.
Hello, the quantities are for a 15 cm diameter cake. It's a fairly tall and heavy cake, so the slices are smaller, about 12-16 servings (12 large slices and 16 small slices). The quantities listed are to make 2 cakes (4 layers of sponge).
Hello Fadela, thank you for your recipe, I just made it. I have a question: how do you get your buttercream so white, a bright white? Mine is off-white, but is it normal since butter is yellow? So how do you do it? Thank you for your response.
Hello Hayat, so my buttercream isn't as bright white. It remains slightly pale yellow due to the natural color of the butter. To get it really white, you need to beat it well with a whisk before using it. The more you beat it, the lighter it becomes. And the trick is to add a tiny drop of purple food coloring to neutralize the yellow color of the cream.
Hello, is it possible to prepare the cake a week in advance and freeze it? Thanks in advance, it looks really, really good, I can't wait to try it.
Hello Sandrine, yes, it's possible to prepare it in advance and store it in the freezer. Allow it to thaw slowly in the fridge.
Hello, I'd like to make your recipe but with a plain molly cake instead of chocolate because I'm afraid it might be too heavy. Would it be a problem if I make it plain?
Hello, yes, you can absolutely make the plain version instead of the chocolate one. You can find the recipe for plain molly cake on my blog.
Hello Fadela, I discovered your blog a few months ago, and I must say it's a treasure trove. I love your creations! You have no idea! I tried your CBMS recipe and succeeded on the first attempt, haha. I have a question regarding the Kinder layer cake. When you say to bake 2 lots of 15cm diameter, how high should it be? I have a PME 15cm by 10cm high. Should I still make it twice, or is 10cm height enough for one cake? I'm not sure if I'm clear 🙂 Could you also do a tutorial on assembling a pièce montée someday? I want to challenge myself for my wedding anniversary in October. Oh, and an important question about this layer cake: on some pastry websites, they say that CBMS doesn't go well with fragile fillings like whipped ganache because CBMS needs to be out for at least 1 hour to be edible, while whipped ganache takes only 20 minutes (risk of food poisoning, etc.). Do you have any advice? An opinion? I really want to try your recipe. Looking forward to hearing from you. Have a great day!
Hello Virginie, and thank you so much for your feedback on the CBMS ❤️
Regarding the molly cake for this Kinder layer cake, I recommend baking it in two batches in a 15 cm by 7 cm deep pan for better baking results. But if you only have one cake pan, you can bake the batter in two batches in the same pan, or all at once since it's a 10 cm depth, just extend the baking time.
Swiss meringue buttercream can go with any other filling recipes, whether fragile or not. It's stable at room temperature (the egg whites are pasteurized), meaning it can stay out of the fridge for up to 2 days in a cool place. But you should be especially careful with other fillings you use inside the cake, which should be refrigerated, such as whipped ganache, mousseline cream, etc.
I'm not sure where you got this information, but it's incorrect. The issue in cake design isn't with the CBMS but more so with other fragile fillings used in French pastry. That's why it's not recommended to use these fillings in fondant-covered cakes or those that remain exposed outside the fridge for long periods during weddings and other events to avoid the risk of food poisoning.
Have a wonderful day!
Hello,
I want to start making this layer cake tonight for my daughter's birthday, but with a chocolate sponge cake. Can I soak the sponge cake? Will it affect the cream in any way?
Also, for the whipped cream and buttercream recipe, are they enough for a 18cm x 10cm high mold? If not, how many times should I multiply the recipe?
I've previously made your buttercream recipe, and it turned out great. Thank you.
Hello,
Yes, you can soak the chocolate sponge cake if you're not using the molly cake, there's no problem with the filling.
For the quantities, it's better to slightly increase them to make sure you have enough, multiply them by 1.2.
And thank you for your feedback on the buttercream!!
Hello Fadela,
Your recipe is amazing!!!
I made this cake for my daughter's birthday, and we all loved it!
I received great compliments, so thank you!!
I just wanted to ask for clarification about the Kinder Bueno pieces. I assembled the cake in the morning to eat it in the afternoon, but the Bueno wafers were already soft... it wasn't a problem! Maybe I missed a step.
Do you have any tips for next time to keep the wafer part crispy? Or do you have a Bueno crisp recipe to suggest?
Congratulations again on your recipe.
Hello and thank you for this beautiful recipe. I made this cake for my daughter's 9th year birthday. This cake made the day both for me and my daughter! The taste was out of this world!
Thank you so much for your feedback and I'm so pleased that you enjoyed this cake 😉
Hi Fadela, I want to make this kinder cake this Friday, in a 4 layer of 20cm diameter. Shall I double ALL the ingredients listed above?
Thank you so much
Hi Irene!
My recipe is designed for a 15 cm (6-inch) cake, so for a 20 cm (8-inch) cake with 4 layers, you’ll need to increase the ingredients. Doubling everything should work well to ensure you have enough batter and frosting. Just keep an eye on the baking time—it might take a few extra minutes since the layers will be larger.
Let me know if you need any adjustments! Happy baking!
Hello! I am probably needing to double this recipe as I’m needing for about 20-25 people, however the type of cake my son wants I’ll be needing to do a sheet pan cake. How would you recommend would be easiest to do so while including the ganache and buttercream?