Kinder cake made with soft chocolate sponge layers, creamy Kinder ganache, and crunchy Kinder Bueno pieces, finished with a smooth white chocolate buttercream.
This Kinder cake is a rich chocolate layer cake made with soft sponge layers, a creamy Kinder Bueno ganache, and crunchy Kinder chocolate pieces.
It’s a reliable, well-tested Kinder Bueno layer cake recipe, ideal for birthdays or special occasions when you want a cake that looks impressive and slices cleanly.
Why you'll love tis recipe
- Real Kinder flavor with Kinder Bueno and Kinder Maxi
- Clean, stable layers perfect for a layer cake
- Great for birthdays and chocolate lovers
Ingredients You Need
You’ll need these ingredients to make this Kinder cake:
- Eggs (room temperature)
- Granulated sugar
- Cake flour
- Unsweetened cocoa powder
- Heavy cream (full-fat, 30–35%)
- Vanilla extract & salt
- Baking powder & baking soda
- Unsalted butter
- Semi-sweet chocolate (for ganache and drip)
- White chocolate (for the frosting)
- Kinder Bueno bars (for the filling)
- Kinder Maxi bars (for the ganache)
- Mascarpone (full-fat)
Tips for this recipe
- Let the cake layers cool completely before assembling so the filling stays firm
- Chill the cake before adding the chocolate drip for a clean, smooth finish
- Use cake boards or a sturdy base to keep the layers straight and even
- Bring the cake out 20 minutes before serving so the buttercream softens nicely
How To Make Kinder Bueno Cake
Whip the eggs, sugar, and vanilla in a stand mixer on high speed for about 10 minutes, until pale, thick, and doubled in volume.
Sift together the flour, cocoa powder, baking powder, and salt. Whip the cold heavy cream in a separate bowl until fluffy.
Fold the dry ingredients gently into the egg mixture, then fold in the whipped cream until smooth and airy.
Preheat the oven to 330°F (165°C). Divide the batter between two lined and greased 6-inch cake pans.
Bake for about 60 minutes, until the cakes are fully set in the center.
Cool slightly, then unmold and let the cakes cool completely upside down on a wire rack.
Melt the Kinder Maxi bars, chocolate, and cream until smooth. Pour into a bowl, cover with plastic wrap touching the surface, and chill overnight.
The next day, whip the ganache, add the mascarpone, and whip again until light and creamy. Keep chilled.
Slice each cake into 4 layers. Assemble with a buttercream border, Kinder ganache, and chopped Kinder Bueno between each layer.
Frost with white chocolate buttercream, add a chocolate drip, then decorate with piping and Kinder Bueno. Chill 1 hour before serving.
Storage
- Fridge: Store the Kinder cake in an airtight container in the refrigerator for up to 3 days.
- Freezer: Freeze the assembled cake or individual slices for up to 1 month; thaw overnight in the fridge.
Recipe Variations
- Kinder Bueno White cake: Use white Kinder Bueno bars instead of classic Bueno.
- Vanilla Kinder cake: Swap the chocolate molly cake for a vanilla sponge.
- Nutella Kinder cake: Add a thin layer of Nutella with the Kinder ganache.
- Kinder drip-free cake: Skip the chocolate drip for a cleaner, simpler finish.
- Mini Kinder layer cake: Bake the cake in smaller pans for a mini celebration cake.
Recipe Questions
Can I make this Kinder cake ahead of time?
Yes. The cake can be fully assembled one day in advance and kept refrigerated.
Can I use other Kinder chocolates?
Yes. Kinder Maxi, Kinder Bueno White, or a mix of Kinder chocolates all work well.
Do I need to refrigerate Kinder cake?
Yes. Because of the ganache and buttercream, it should be stored chilled.
Can I freeze Kinder cake?
Yes. Freeze it whole or in slices, well wrapped, to preserve texture and flavor.
More Chocolate Cake Recipes
- Chocolate ganache cake
- Chocolate cake with white chocolate ganache
- Chocolate strawberry cake
- Chocolate raspberry cake
- Chocolate birthday cake
I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!
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Kinder Cake (Kinder Bueno Layer Cake)
- Total Time: 1 hour 45 minutes
- Yield: 10 servings
Description
Delicious Kinder cake made with soft chocolate sponge layers, filled with creamy Kinder chocolate ganache, and covered with white chocolate Swiss meringue buttercream. For one 6-inch (15 cm) layer cake, about 10–12 slices.
Ingredients
Chocolate Cake
- 3 large eggs, 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
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 pinch salt
- 200 ml (¾ cup + 2 tablespoons) cold heavy cream (30% fat)
Kinder Maxi Ganache
- 200 g Kinder Maxi chocolate bars
- 50 g (1.75 oz) semi-sweet chocolate, chopped
- 150 ml (⅔ cup) heavy cream, cold and full-fat
- 220 g (1 cup) mascarpone cheese, cold
White Chocolate Swiss Meringue Buttercream
- 6 large egg whites
- 150 g (¾ cup) granulated sugar
- 300 g (1 ⅓ cups) unsalted butter, softened
- 100 g (3.5 oz) white chocolate, melted and cooled
- 1 ½ teaspoons vanilla extract
Chocolate Drip
- 50 g (⅓ cup) semi-sweet chocolate chips
- 50 ml (¼ cup) heavy cream, full-fat
Instructions
Chocolate Cake
- Preheat the 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, whip the eggs, sugar, and vanilla on medium-high speed for 10 minutes, until pale, fluffy, and tripled in volume.
- Meanwhile, sift together the cake flour, cocoa powder, baking powder, baking soda, and salt.
- Reduce the mixer speed to low and gently mix in the dry ingredients, just until combined.
- In a separate bowl, whip the cold heavy cream to stiff peaks.
- Mix a small amount into the batter to loosen it, then gently fold in the remaining whipped cream with a spatula.
- Divide the batter evenly between the pans and bake for about 1 hour, until a toothpick inserted in the center comes out clean.
- Let cool slightly, unmold, then cool completely upside down on a wire rack. Wrap and refrigerate for at least 2 hours before assembling.
Kinder Chocolate Ganache
- Place the chopped chocolate and Kinder Maxi pieces in a heatproof bowl.
- Heat the heavy cream until just simmering, then pour over the chocolate. Let sit 1 minute, then stir until smooth. Blend if needed.
- Cover with plastic wrap touching the surface and chill overnight.
- The next day, whip the cold ganache for 3–5 minutes, add the mascarpone, and whip again until light and creamy. Keep refrigerated.
White Chocolate Swiss Meringue Buttercream
- In a heatproof bowl, combine egg whites and sugar. Heat over a double boiler, whisking constantly, until the mixture reaches 160°F (71°C) and the sugar is fully dissolved.
- Transfer to a stand mixer and whip on high speed until the meringue is stiff and completely cool.
- Gradually add the softened butter, mixing until smooth and creamy.
- Mix in the melted white chocolate, vanilla, and salt. Keep at room temperature until ready to use.
Chocolate Drip
- Heat the chocolate and heavy cream together until smooth and fluid.
- Let cool slightly and use at 85–95°F (30–35°C) for dripping.
Assembly & Decoration
- Slice each cake into 4 even layers.
- Place the first layer on a cake board, pipe a buttercream border, fill with Kinder ganache, and add chopped Kinder Bueno. Repeat with all layers.
- Cover the cake with white chocolate buttercream and smooth the sides.
- Add the chocolate drip, then decorate with buttercream swirls and Kinder Bueno pieces.
- Chill for at least 2 hours, then remove from the fridge 30 minutes before serving.
Notes
Storage: Store the Kinder cake in the refrigerator for up to 3 days in an airtight container.
Tips:
- Use a digital scale for best results; cups are less accurate for cake baking.
- Make the chocolate sponge 1–2 days ahead and keep it wrapped in the fridge.
- Keep the Kinder ganache well chilled before whipping for a stable texture.
- Let the cake sit at room temperature 20–30 minutes before serving for the best flavor and texture.
- 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
Élise
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.
Fadela
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.
Aline
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!
Fadela
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.
Sarah-Simone
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.
Fadela
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.
dahomais
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!
Fadela
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.
Perrine Cohen
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.
Fadela
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).
Hayat
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.
Fadela
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.
Sandrine
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.
Fadela
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.
Giampaoli
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?
Fadela
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.
Virginie
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!
Fadela
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!
Same
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.
Fadela
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!!
Delarue
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.
Elva Borg Meldal
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!
Fadela
Thank you so much for your feedback and I'm so pleased that you enjoyed this cake 😉
Irene
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
Fadela
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!
Sky
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?
Catherine
Hi! I am attempting to make two cakes out of this, both using 8 inch pans with two layers. Do you think the quantity of cake, ganache and buttercream would be sufficient for this or should I double the recipe to be safe?