Indulge in this irresistible Kinder cake recipe, just as decadent as my Oreo cake or my chocolate birthday cake! A luscious chocolate sponge cake , filled with a Kinder chocolate ganache and Kinder Bueno pieces, all crowned with heavenly white chocolate buttercream.
Jump to:
For all lovers of chocolate Kinder such as kinder Maxi chocolate bars or Kinder Bueno bars, this kinder cake recipe is totally made for you!
Everything you love about Kinder chocolates in a super indulgent birthday cake, or perfect for those other occasions that call for a super chocolatey cake.
This kinder bueno cake is made with a soft and moist chocolate molly cake sponge filled with a creamy whipped chocolate Kinder ganache and a Swiss meringue buttercream flavored with melted white chocolate.
And don't forget the chocolate drip glaze, which adds a sweet note to this festive cake that's sure to please kids and adults alike.
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 Notes
You need these ingredients to make this Kinder Bueno Cake :
- Chocolate cake: Room-temperature eggs, granulated sugar, cake flour, unsweetened cocoa powder, baking powder, heavy cream, vanilla extract and salt.
- Kinder Ganache: Chocolate Kinder bars, heavy cream or heavy whipping cream (double cream), semi-sweet chocolate chips or milk chocolate and mascarpone cheese.
- Kinder bars: Kinder Bueno bars can be used to fill the inside.
- White chocolate buttercream: My Swiss meringue buttercream, made from egg whites, granulated sugar, unsalted butter, vanilla extract and melted white chocolate.
- Chocolate drip: semi-sweet dark chocolate chips and heavy cream.
You will also like: Best 10 cake decorating tools for great 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!
Chocolate cake
- Preheat your oven to 320°F/ 160°C and line two 6 inch / 15 cm round cake pans with parchment paper.
- Place the eggs, sugar and vanilla extract in the bowl of a stand mixer fitted with the whisk attachment and beat on high speed for at least 10 minutes. (the mixture will triple in volume)
- Meanwhile, sift and mix together the dry ingredients, cake flour, unsweetened cocoa powder, baking powder and salt.
- Lower the speed of the mixer and add the dry ingredients and mix for about 1 minute.
- Whip the cold heavy cream with an electric mixer until thick.
- Add a small amount of whipping cream to the mixer bowl and mix on medium speed.
- Add all the remaining whipping cream and fold in gently with a rubber spatula.
- Divide the cake batter into 2 and fill the 2 prepared cake pans and bake for about 40-45 minutes.
- Turn out the chocolate cakes and let them cool completely, then cover them with plastic wrap and place them in the refrigerator for at least 2 hours.
Kinder Ganache Frosting
- In a large bowl, place the Kinder chocolate pieces along with the chopped chocolate.
- Heat the heavy cream in a saucepan over medium heat until it simmers.
- Pour hot cream over the chocolate and let it sit for a few moments before stirring until smooth ganache forms.
- Use an immersion blender or a food processor to smooth the ganache, then cover it with plastic wrap and refrigerate for 3-4 hours until completely cooled.
- Place the cooled chocolate ganache with the mascarpone in a large bowl or in the bowl of your stand mixer fitted with the whisk attachment and beat at medium-high speed for 2 minutes until the ganache is firm and creamy.
Chocolate buttercream
- Place the egg whites and granulated sugar in the bowl of a mixer and place over a saucepan containing a little water.
- Cook in a double boiler, stirring constantly with a hand whisk while controlling the temperature, which should read 131°F/55°C.
- Return the bowl to the mixer stand and beat at maximum speed with the patisserie whisk for around 10-15 minutes, until the meringue is glossy and firm.
- Lower the mixer speed and add the butter pieces one by one, followed by the vanilla extract and melted white chocolate.
- Mix for a further 5 minutes or so to incorporate them into a smooth, homogeneous buttercream.
- Keep at room temperature until ready to assemble.
Cake Assembly
- Cut the 2 chocolate cakes into 2 cake layers with a cake leveler or a large knife.
- Place the first chocolate cake layer on a cake turntable and apply a curl of buttercream on the edge.
- Fill the center with Kinder ganache, place pieces of Kinder Bueno inside and cover with a little ganache.
- Place a second layer of chocolate cake and repeat this step for all remaining layers.
- Cover the entire cake with a layer of white chocolate buttercream and smooth with an icing smoother.
- Drip the chocolate glaze over the top of the cake and spill it over the sides.
- Fill a pastry bag with the remaining buttercream frosting and decorate the top of the cake.
- Add some Kinder Bueno for decoration and place in the refrigerator for at least 1 hour before serving.
>>You will also like: How to frost a cake for perfect smooth finish !
Tips for this recipe
Storage instructions
In the fridge: This Bueno cake can be kept in the fridge and should be eaten within 3 to 5 days. Remember to take it out of the fridge about 30 minutes before serving.
Freeze: You can cut it into pieces and place it in preservation bags or in a box and put it in the freezer for 3 months.
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 Molly Cake
- 3 Eggs - large at room temperature
- 250 g (1 ¼ cups)Sugar - granulated
- 1 tsp Vanilla extract
- 175 g (1 ⅓ cups) Flour - Cake flour
- 75 g (⅔ cup) Cocoa powder - unsweetened
- 1 ½ tsp Baking powder
- 1 pinch Salt
- 250 ml (1 cup) Heavy cream - full-fat and cold
Kinder Ganache
- 200 g Kinder chocolate bars
- 50 g (⅓ cup)Chocolate chips - semi-sweet
- 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 Molly cake
- Preheat your oven to 160°C and line two 6-inch / 15 cm round baking pans with parchment paper.
- Place the eggs, sugar and vanilla in the bowl of your stand mixer fitted with the whisk attachment and beat on medium-high speed for at least 10 minutes. (The mixture will triple in volume).
- Meanwhile, sift and mix the dry ingredients together, flour, cocoa powder, baking powder and salt.
- Lower the speed of the mixer and incorporate the dry ingredients then let the mixer run for 1 minute at most.
- Whip the cold heavy cream with an electric whisk until it becomes a thick cream.
- Add a small amount of the whipped cream to the bowl and mix at medium speed for a few moments to soften the mixture.
- Gently fold in the remaining whipped cream with a spatula and scrape the bottom of the bowl.
- Divide the dough in 2 and pour it into the 2 prepared pans.
- Bake in the oven for about 45 minutes and check for doneness by sticking a toothpick in it.
- Let the cakes cool a little before unmolding them and letting them cool completely on a cake rack upside down.
- Cover with cling film and place in the fridge for at least 2 hours. (You can prepare the sponge cake 1 to 2 days in advance)
Kinder chocolate ganache
- Place the kinder maxi and the chocolate in a saucepan.
- Add the heavy cream and heat over medium heat until the ganache is liquid and not chunky. (use a hand blender if necessary).
- Transfer to a container, cover with cling film and place in a fridge for one night.
- On the d-day, whip the Kinder ganache at medium speed for about 3 to 5 minutes.
- Then add the cold mascarpone and continue beating at medium speed for another 3 to 5 minutes until you have a smooth, thick ganache.
- Keep in a refrigerator until the cake is ready to be assembled.
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.
- 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!