The best kinder bueno chocolate cake, with light, fluffy chocolate sponge cake, airy nutella whipped cream and layers of crunchy Kinder Bueno biscuits. It’s the ideal cake for children’s birthday or special occasions.
Easy kinder bueno chocolate layer cake
The best chocolate layer cake
Table of Contents
The Kinder Bueno chocolate layer cake is the perfect multi-layered cake when you’re looking for a rich, indulgent chocolate birthday cake that everyone will love, especially the kids. A kinder chocolate layer cake, always a big hit. Intense in chocolate flavor, with a soft and fluffy chocolate sponge cake and a light, airy mascarpone chocolate whipped cream.
It’s a moist and absolutely delicious cake that will delight all Kinder fans.
kinder bueno Chocolate layer cake
Kinder bueno chocolate cake, the best birthday cake!
This weekend, I made this kinder bueno layer cake, and I can assure you it’s a delight that’s always a hit with everyone. It was my first chocolate layer cake, so the smoothing and drips aren’t perfect, but it’s so delicious! Everyone loved it. The recipe may seem long, but it’s very simple. The only step that requires a little care is smoothing the cake.
You can prepare it the day before and leave it in the fridge. It’s even better. Add the Kinder Bueno for decoration at the last moment to keep their crispiness.
What is this layer cake made of?
A fluffy chocolate sponge cake or a Molly cake, the preferred sponge for cake design, in a chocolate version. The molly cake doesn’t need soaking, it’s so soft.
A light and airy mascarpone whipped cream, which you can replace with a whipped chocolate ganache. Before whipping, add the same amount of Nutella as in the mascarpone whipped cream recipe.
A feuilletine crunch, though optional, adds an extra touch of indulgence and crunch.
A light vanilla syrup to soak the sponge cake.
Kinder bueno chocolates to garnish.
A chocolate glaze for the drippings.
How to achieve a smooth finish on a layer cake?
- Don’t make the smoothing cream too firm.
- Use the chocolate whipped cream immediately.
- Make several layers to achieve a smooth finish. Refrigerate between each layer.
- Use a large cake scraper or a icing smoother
Layer Cake kinder bueno birthday cake
Preparation organization
- Prepare the chocolate sponge cake the day before, always a day before assembling the layer cake kinder bueno. Keep tightly covered in the refrigerator. You can make them well in advance and freeze them.
I made this kinder layer cake with two chocolate sponge cakes to make a tall cake. It’s a bit more than 15 cm (6 inches). You can of course make a smaller cake by adapting the recipe. Simply make half the recipe.
You can opt for my new foolproof chocolate sponge cake and use just one. It will give you a fairly tall layer cake, as the sponge cake is very tall.
- On the day of assembly, remove the sponge cake from the refrigerator 1 hour before starting.
- Prepare the syrup for soaking and let it cool.
- Take the mascarpone out of the refrigerator 30 minutes before. It will be easier to smooth.
- Place the bowl of the stand mixer and the whisk attachment in the freezer for 10 minutes with the heavy cream.
- Prepare the crisp and cut out the kinder bueno bars
- Whip the mascarpone cream for the filling
- Start assembling the kinder bueno layer cake
- Whip the cream for the smoothing once the filling is done.
- Smooth the layer cake, refrigerating it between each layer of cream.
- Prepare glaze and create the drips.
- Decorate and set the Kinder Bueno layer cake aside until it’s time to serve.
How do you decorate this cake?
With a Kinder layer cake, you can use all the chocolates from the brand. Feel free to choose the ones you like for decoration. You can add several types for an even more indulgent cake. I chose to make this layer cake with Kinder Bueno bars, which is why it’s named so.
I decorated the top with mascarpone whipped cream rosettes after creating drips with the chocolate ganache. For decorating this chocolate layer cake, I use the Wilton 1M piping tip. You can also use the Wilton 2D tip, which also creates beautiful rosettes. I’ve included a photo a bit further down.”
Which cake pan to use?
For the sponge cake, you can use either a springform pan, which is the one I use when making two not-too-tall sponges.
Or a PME baking pan to make a very tall sponge cake.
An adjustable cake ring is very practical for assembling and making a tall, straight layer cake. The one I used in this recipe wasn’t very tall, but I chose a 15 cm (6 inches) high one
Ingredients:
NB: Find the recipe card without the images that you can print at the end of the article.
Chocolate sponge cake
For a 24 cm by 6 cm round cake pan (9.5 x 2.4 inch)
You need 2 sponges for a layer cake that is 15 cm (6 inches) high. Alternatively, you can make just one. Very high chocolate sponge cake which is different from the recipe below. Choose the one that suits you, they’re all very good.
Make this recipe twice to get 2 sponges.
- 5 eggs
- 250 g sugar ( 8.8 oz )
- 1 sachet vanilla sugar
- 225 g flour (8 oz)
- 25 g (1 oz) unsweetened cocoa powder
- 1 baking powder 7 g (¼ oz)
Soaking syrup
- 250 g sugar ( 8.8 oz )
- 5 packets vanilla sugar
- 400 ml water (13.8 oz)
Mascarpone whipped cream for filling
We’ll prepare it in two batches so that the mixture is homogeneous.
Use heavy cream with a fat content of over 30% to obtain a firm whipped cream.
- 400 ml heavy cream (14 oz) × 2 (800 ml / 28 oz in total)
- 200 g mascarpone (7 oz) × 2 (400 g / 14 oz in total)
- 140 g nutella spread (4.9 oz) x 2 (280 g / 9.8 oz in total)
Praline crunch
- 8 packs of Kinder Bueno (each pack contains 2 bars)
- 2 large tablespoons praline paste
- 2 large tablespoons nutella
- feuilletine or crêpes gavotte
Mascarpone whipped cream for frosting
- 450 g mascarpone (15.8 oz)
- 450 ml heavy cream (15.8 oz)
- 115 g nutella (4 oz), you can use just cocoa powder. You will need to add it until you reach the desired color.
- 1 level tablespoon cocoa.
- 2 tablespoons powdered sugar, less or more to taste.
Chocolate ganache drip
- 150 g dark chocolate (55% cocoa) (5.3 oz)
- 100 ml heavy cream (3.5 oz)
- 25 g butter (0.9 oz)
How to make kinder chocolate cake ? Step-by-step with images
Chocolate sponge cake
1. Sift flour with cocoa powder and baking powder.
2. Butter the mold, flour it, and line the bottom with a round of parchment paper.
3. Preheat the oven to 175°C (347°F)
4. In the bowl of the stand mixer, add the eggs, sugar, and vanilla sugar. Beat for 5 minutes on speed 10 (maximum). You can do the job with a hand mixer, but it will take longer. The mixture should triple in volume, becoming pale and creamy.
5. Gently fold in the flour, cocoa, and baking powder mixture in three additions, using a spatula and working from bottom to top.
6. Pour into the tin and bake immediately for 30 to 40 minutes. Do not open the oven beforehand, as the sponge may collapse. My sponge cake was ready after 40 minutes. A skewer inserted into the center should come out clean
Please note : In some ovens, it cooks more quickly, so check after 25 min the first time and adjust the cooking time for the next sponge cakes. I always leave the fried lick at the top of the oven; that way the sponge cake doesn’t brown too much on top.
Once out of the oven, run a knife around the sponge cake to loosen it from the sides of the mould. Turn out onto a wire rack and cool completely before wrapping in cling film.
Leave in the fridge, preferably overnight, to cut. I cut it the same day, very easily. Sponges bake much better in non-stick molds (like the one in the photos and video) than in aluminum ones. The sponge cake freezes well.
Chocolate sponge cake
Soaking Syrup :
1. Combine all ingredients in a saucepan and bring to the boil.
2. As soon as the sugar has melted, remove from heat and allow to cool.
Mascarpone whipped cream for filling
Use heavy cream with a fat content of over 30% to obtain a firm whipped cream.
We’ll prepare it in two batches so that the mixture is homogenous.
The cream and mascarpone must be very cold to rise properly.
1. Beat the mascarpone with a mixer until smooth and creamy. Don’t over-beat.
2. Whip the heavy cream in the stand mixer on medium speed (4).
3. As soon as lots of bubbles appear and it starts to take consistency, add the mascarpone and nutella spread.
4. Increase speed (8) and beat until stiff. Do not exceed this stage, as the whipped cream may turn to butter.
5. If the whipped cream does not mix well, whip once or twice with a hand mixer.
6. Remove to a bowl and start again to prepare the 2nd mascarpone chantilly.
7. Once both whipped creams are ready, gently fold them together in the large mixing bowl (or terrine).
Chocolate mascarpone whipped cream
Praline crunch
I mixed nutella spread with praline paste and feuilletine. It’s your choice. By the way, you can make your layer cake with ferrero rocher, bounty, raffaello etc…
1. In a bowl, combine the praline and nutella. Add feuilletine and mix well.
2. Cut the Kinder bueno into small pieces on a plate. Leave 5 bars for decoration.
Mascarpone Whipped Cream for frosting :
Prepare at the end of layer cake assembly
The cream and mascarpone must be very cold to whip properly.
1. Beat the mascarpone and cocoa with a mixer until smooth and fluffy, do not overbeat.
2. Whip the heavy cream in the stand mixer on medium speed (4).
3. As soon as lots of bubbles appear and the mixture begins to take on consistency, add the mascarpone, nutella and powdered sugar.
4. Increase speed (8) and beat until stiff, but do not overbeat or the whipped cream will turn to butter. If the whipped cream doesn’t mix well, whisk once or twice with the hand mixer.
Chocolate ganache drip
Prepare once you’ve finished your cake and it’s cold enough.
1. Place everything in a saucepan and bring to the boil.
2. Stir continuously in small circles, back and forth to avoid air bubbles, until smooth and glossy.
Assembling the kinder layer cake :
Place a piece of gold cardboard on a dish and place pieces of greaseproof paper around the edges to avoid dirtying the cardboard and the dish.
Place an Adjustable Cake Ring , see photos. Beforehand, cut each sponge cake into 3 discs.
I use an expandable circle for assembly, to mount the layer cake straight. If you can find a higher circle, even better.
1.Place a disc of sponge cake in the ring and soak it with the syrup.
2. Spread a little feuilletine crisp on top.
3. Cover with mascarpone whipped cream using a piping bag or a freezer bag. (See photos below)
4. Place a disc of sponge cake on top and drizzle with syrup.
5. Top with mascarpone whipped cream and Kinder bueno pieces. Continue layering as follows: sponge cake, feuilletine , mascarpone whipped cream – sponge cake, mascarpone whipped cream , Kinder Bueno, and so on until the end.
6. Refrigerate while you prepare the mascarpone whipped cream for frosting.
How to assemble the layer cake kinder?
Step-by-step kinder bueno layer cake assembly
Finishing and smoothing the kinder layer cake
7. Remove the layer cake from the refrigerator and remove the ring by expanding it. Cover the entire cake with mascarpone whipped cream. Smooth out well and freeze until the cream sets (less than 10 min).
8. Repeat this operation 2 or 3 times to smooth the entire cake and obtain a clean finish. Use a spatula or a bench scraper to smooth, turning the cake with one hand and smoothing with the other, trying not to stop. This is the most difficult stage.
You can use a square or a cake scraper smoother. It smooths perfectly. 
Smoothing layer cake kinder
9. Chill in the fridge while you prepare the glaze above.
10. Once the glaze is warm, pour it over the top of the cake. Using a spatula, smooth the top quickly, letting the excess glaze fall down the sides of the cake.
If the glaze sets quickly on top, don’t use a spatula. Pour the glaze over the sides of the cake to let it drip down.
11. Carefully remove the parchment paper from under the cake.
12. Once the glaze has set, decorate the top with rosettes of mascarpone whipped cream and place pieces of Kinder Bueno on top. I used the Wilton 1 M piping tip for the rosettes.
13. Keep refrigerated until ready to enjoy.
Kinder Bueno Chocolate Layer Cake
Ingredients :
Chocolate sponge cake
- For a 24 cm by 6 cm round cake pan (9.5 x 2.4 inch)
- You need 2 sponges for a layer cake that is 15 cm (6 inches high). Alternatively, you can make just one. very high chocolate sponge cake which is different from the recipe below. Choose the one that suits you, they're all very good.
- Make this recipe twice to get 2 sponges.
- 5 eggs
- 250 g sugar (8.8 oz)
- 1 sachet vanilla sugar
- 225 g flour (8 oz)
- 25 g (1 oz) unsweetened cocoa powder
- 1 baking powder 7 g (¼ oz)
Soaking syrup
- 250 g sugar (8.8 oz)
- 5 packets vanilla sugar
- 400 ml water (14 oz)
Mascarpone whipped cream for filling
- We'll prepare it in two batches so that the mixture is homogeneous.
- Use heavy cream with a fat content of over 30% to obtain a firm whipped cream.
- 400 ml heavy cream (14 oz ) × 2 (800 ml / 28 oz in total)
- 200 g mascarpone (7 oz) × 2 (400 g / 14 oz in total)
- 140 g nutella spread (4.9 oz) × 2 (280 g / 9.8 oz in total)
Praline crunch
- 8 packs of Kinder Bueno each pack contains 2 bars
- 2 large tablespoons praline paste
- 2 large tablespoons nutella spread
- feuilletine or crêpes gavotte
Mascarpone whipped cream for frosting
- 450 g mascarpone (15.8 oz)
- 450 ml heavy cream (15.8 oz)
- 115 g nutella spread (4 oz) you can use just cocoa powder. You will need to add it until you reach the desired color.
- 1 level tablespoon cocoa.
- 2 tablespoons powdered sugar less or more to taste.
Chocolate ganache drip
- 150 g dark chocolate 55% cocoa (5.3 oz)
- 100 ml heavy cream (3.5 oz)
- 25 g butter (0.9 oz)
Instructions :
Chocolate sponge cake
- Sift flour with cocoa powder and baking powder.
- Butter the mold, flour it, and line the bottom with a round of parchment paper.
- Preheat the oven to 175°C (347°F)
- In the bowl of the stand mixer, add the eggs, sugar, and vanilla sugar. Beat for 5 minutes on speed 10 (maximum). You can do the job with a hand mixer, but it will take longer. The mixture should triple in volume, becoming pale and creamy.
- Gently fold in the flour, cocoa, and baking powder mixture in three additions, using a spatula and working from bottom to top.
- Pour into the tin and bake immediately for 30 to 40 minutes. Do not open the oven beforehand, as the sponge may collapse. My sponge cake was ready after 40 minutes. A skewer inserted into the center should come out clean
Please note:
- In some ovens, it cooks more quickly, so check after 25 min the first time and adjust the cooking time for the next sponge cakes. I always leave the fried lick at the top of the oven; that way the sponge cake doesn't brown too much on top.
- Once out of the oven, run a knife around the sponge cake to loosen it from the sides of the mould. Turn out onto a wire rack and cool completely before wrapping in cling film.
- Leave in the fridge, preferably overnight, to cut. I cut it the same day, very easily. Sponges bake much better in non-stick molds (like the one in the photos and video) than in aluminum ones. The sponge cake freezes well.
Soaking Syrup :
- Combine all ingredients in a saucepan and bring to the boil.
- As soon as the sugar has melted, remove from heat and allow to cool.
Mascarpone whipped cream for filling
- Use heavy cream with a fat content of over 30% to obtain a firm whipped cream.
- We'll prepare it in two batches so that the mixture is homogenous.
- The cream and mascarpone must be very cold to rise properly.
- Beat the mascarpone with a mixer until smooth and creamy. Don't over-beat.
- Whip the heavy cream in the stand mixer on medium speed (4).
- As soon as lots of bubbles appear and it starts to take consistency, add the mascarpone and nutella spread.
- Increase speed (8) and beat until stiff. Do not exceed this stage, as the whipped cream may turn to butter.
- If the whipped cream does not mix well, whip once or twice with a hand mixer.
- Remove to a bowl and start again to prepare the 2nd mascarpone chantilly.
- Once both whipped creams are ready, gently fold them together in the large mixing bowl (or terrine).
Praline crunch
- I mixed nutella spread with praline and feuilletine. It's your choice. By the way, you can make your layer cake with ferrero rocher, bounty, raffaello etc...
- In a bowl, combine the praline and nutella. Add feuilletine and mix well.
- Cut the Kinder bueno into small pieces on a plate. Leave 5 bars for decoration.
Mascarpone Whipped Cream for frosting :
- Prepare at the end of layer cake assembly
- The cream and mascarpone must be very cold to whip properly.
- Beat the mascarpone and cocoa with a mixer until smooth and fluffy, do not overbeat.
- Whip the heavy cream in the stand mixer on medium speed (4).
- As soon as lots of bubbles appear and the mixture begins to take on consistency, add the mascarpone, nutella and powdered sugar.
- Increase speed (8) and beat until stiff, but do not overbeat or the whipped cream will turn to butter. If the whipped cream doesn't mix well, whisk once or twice with the hand mixer.
Chocolate ganache drip
- Prepare once you've finished your cake and it's cold enough.
- Place everything in a saucepan and bring to the boil.
- Stir continuously in small circles, back and forth to avoid air bubbles, until smooth and glossy.
Assembling the kinder layer cake :
- Place a piece of gold cardboard on a dish and place pieces of greaseproof paper around the edges to avoid dirtying the cardboard and the dish.
- Place an adjustable cake ring. Beforehand, cut each sponge cake into 3 discs.
- I use an expandable circle for assembly, to mount the layer cake straight. If you can find a higher circle, even better.
- Place a disc of sponge cake in the ring and soak it with the syrup.
- Spread a little feuilletine crisp on top.
- Cover with mascarpone whipped cream using a piping bag or a freezer bag. (See photos below)
- Place a disc of sponge cake on top and soak it with syrup.
- Top with mascarpone whipped cream and Kinder bueno pieces. Continue layering as follows: sponge cake, feuilletine , mascarpone whipped cream – sponge cake, mascarpone whipped cream , Kinder Bueno, and so on until the end.
- Refrigerate while you prepare the mascarpone whipped cream for frosting.
Finishing and smoothing the kinder layer cake
- Remove the layer cake from the refrigerator and remove the ring by expanding it. Cover the entire cake with mascarpone whipped cream. Smooth out well and freeze until the cream sets (less than 10 min).
- Repeat this operation 2 or 3 times to smooth the entire cake and obtain a clean finish. Use a spatula or a bench scraper to smooth, turning the cake with one hand and smoothing with the other, trying not to stop. This is the most difficult stage.
- You can use a square or a cake scraper smoother. It smooths perfectly.
- Chill in the fridge while you prepare the glaze above.
- Once the glaze is warm, pour it over the top of the cake. Using a spatula, smooth the top quickly, letting the excess glaze fall down the sides of the cake.
- If the glaze sets quickly on top, don't use a spatula. Pour the glaze over the sides of the cake to let it drip down.
- Carefully remove the parchment paper from under the cake.
- Once the glaze has set, decorate the top with rosettes of mascarpone whipped cream and place pieces of Kinder Bueno on top. I used the Wilton 1 M for the rosettes.
- Keep refrigerated until ready to enjoy.
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