How to make the best Kinder cake with this easy and very chocolatey recipe as delicious as my chocolate Oreo cake and as perfect as this chocolate birthday cake recipe.
Made with a soft chocolate sponge cake, a whipped Kinder ganache made with mascarpone, a white chocolate Swiss meringue buttercream and kinder Bueno inside of course!
For all lovers of chocolate Kinder such as kinder chocolate bar or Kinder Bueno, 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 chocolate molly cake sponge with a soft, light texture, a kinder ganache and a Swiss meringue buttercream flavored with 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 love this recipe
- Easy, simple recipe with my step-by-step instructions and video recipe.
- All the flavor of kinder chocolates in a very chocolatey dessert.
- Super gourmand and super beautiful for birthdays.

Ingredients Notes
Here's the composition with the ingredients and possible substitutions to make this kinder bueno cake recipe, scroll down the page to see the quantities in the recipe card.
Chocolate cake
- Eggs: Use room-temperature eggs, take them out in advance or dip them in a bowl of hot water for a few minutes.
- Sugar: White granulated powdered sugar, which can be replaced by brown sugar.
- Flour: Preferably use cake flour or all-purpose flour if you don't have one.
- Cocoa powder: Only unsweetened cocoa powder.
- Yeast: baking powder only to make the cake rise.
- Vanilla and salt: Pure vanilla extract to perfume the recipe and table salt to bring out all the flavors.
Kinder Ganache
- Kinder bars: Chocolate kinder maxi bars, kinder bueno can be used to fill the inside.
- Chocolate: baking chocolate bars or semi-sweet chocolate chips with around 54% cocoa butter.
- Heavy cream: Full-fat heavy cream or heavy whipping cream.
- Mascarpone cheese: Mascarpone cheese, which can be replaced by another portion of full-fat heavy cream to be incorporated cold at the end of the ganache preparation.
Swiss Buttercream
I like to use Swiss meringue buttercream to smooth the outside of cakes, but not the inside as I find it too heavy.
It's made from egg whites cooked in a double boiler with granulated sugar, then whipped up into a Swiss meringue into which the unsalted butter, cut into pieces, is incorporated.
You will also like : Best 10 cake decorating tools for great cakes !
Chocolate drip
An equal mixture of dark chocolate and heavy cream, you can also use semi-sweet chocolate chips and full-fat heavy cream, melt in a double boiler or in the microwave.
⚠️ You'll find quantities and instructions in the recipe card at the end of the page.

How to make the Kinder Buneo Cake
Make the 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 mixture 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
- In a saucepan over medium heat, place the chopped Kinder maxi bars and the chopped chocolate.
- Add the heavy cream and mix until you have a liquid ganache. (use a hand blender to smooth it out)
- Pour the mixture into a container, cover with plastic wrap and place in the refrigerator for 1 night.
- On the day, beat the ganache with a hand mixer for about 3 to 4 minutes at medium speed.
- Add the cold mascarpone cheese and beat again for 3 minutes at medium speed until the mixture is smooth and firm.
- Keep in a fridge until ready to assemble.
Swiss 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.

Assemble, smooth and decorate the cake
- Cut the 2 chocolate cakes into 2 layers with a cake leveler or a large knife.
- Place the first chocolate cake 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 with a layer of buttercream and smooth with an icing smoother. (You can use the smoothing method with acrylic trays)
- Drip the chocolate glaze over the top of the cake and spill it over the sides.
- Fill a pastry bag with the buttercream icing recipe and decorate the top of the cake.
- Add some Kinder Bueno for decoration and place in the refrigerator for at least 2 hours before serving.
You will also like : How to frost a cake for perfect finish !

Conservation et tips
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.
Allow chocolate cakes to cool completely before filling them, to prevent the frosting from melting in the heat and the cake collapsing.

You will also love
- Chocolate praline drip cake
- Chocolate strawberry cake
- Chocolate layer cake with vanilla ganache
- Chocolate naked cake
- Vanilla birthday cake
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Print
Kinder Cake
- Total Time: 1 hour 45 minutes
- Yield: 8 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 8-10 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
Keywords: chocolate drip cake, kinder bueno cake, kinder cake, kinder chocolate cake
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