Kinder Bueno Cake

5 from 2 votes

Kinder Bueno cake is a fun chocolate bar cake featuring the flavours of the namesake chocolate and plenty of Bueno bars for decoration. This Kinder cake is easy to make and it is a great celebration cake.

Prep Time50

Cook Time20

Total Time1 10

Course: Baking, Dessert

Cuisine: Worldwide

Diet: Vegetarian

Servings:

Calories: 624kcal

Author: Jane Coupland

Equipment

3 x 6-inch baking tins approx 2-inches deep (these are smaller than regular cake tins – see notes on scaling up the quantities for 8-inch tins)

Ingredients

For two chocolate cake layers

120 g Baking margarine or softened butter
100 g Caster sugar white
2 Eggs large, free-range
2 teaspoons Vanilla extract
2 tablespoons Milk
80 g Plain flour all-purpose flour
40 g Drinking chocolate powder e.g. Cadbury
1 teaspoon Baking powder

For one vanilla cake layer

60 g Baking margarine or softened butter
60 g Caster sugar white
1 Egg large, free-range
½ tablespoon Vanilla extract
1 tablespoon Milk
60 g Plain flour all-purpose flour
½ teaspoon Baking powder

Nutella buttercream

250 g Butter softened - room temperature
125 g Nutella or similar chocolate hazelnut spread
1 tablespoon Vanilla extract
2 tablespoons Double cream or milk
175 g Icing sugar
50 g Cocoa powder
Pinch of salt

Decoration

6 Kinder Bueno (2 finger packets) Milk chocolate/ White chocolate or a mix of both

Instructions

Preparation

Grease & line three 6-inch baking tins with baking parchment.
Preheat the oven to 180℃/ 350℉.
Soak baking bands in cold water (if using).

Make the chocolate cake & vanilla cake layers

Chocolate cake: In a medium-sized mixing bowl use electric beaters to cream 120g margarine and 100g sugar together (2-3 minutes).
120 g Baking margarine, 100 g Caster sugar
Vanilla cake: In a small mixing bowl use electric beaters to cream 60g margarine and 60g sugar together until light and fluffy (2-3 minutes).
60 g Baking margarine, 60 g Caster sugar
Chocolate cake: Add 1 egg at a time to the medium mixing bowl, beating well between each addition. Then beat in the vanilla extract and milk.
2 Eggs, 2 teaspoons Vanilla extract, 2 tablespoons Milk
Vanilla cake: To the small mixing bowl add 1 egg, beat well then beat in the vanilla extract and milk.
1 Egg, ½ tablespoon Vanilla extract, 1 tablespoon Milk
Vanilla cake: Stir the 60g of plain flour and ½ teaspoon of baking powder together and sieve it into the small mixing bowl. Fold the flour in until no streaks remain. Be careful not to over-mix.
60 g Plain flour, ½ teaspoon Baking powder
Chocolate cake: Stir 80g flour, 40g Drinking chocolate powder and 1 teaspoon baking powder together and sieve it into the medium mixing bowl. Fold the flour in until no streaks remain. Be careful not to over-mix.
80 g Plain flour, 40 g Drinking chocolate powder, 1 teaspoon Baking powder
If using cake bands secure them to the sides of the baking tins now.
Spoon the vanilla cake batter into one of the prepared baking tins and divide the chocolate cake batter between the remaining two baking tins. Transfer all three tins to the preheated oven and bake for approximately 20 minutes until the cakes are well risen and a cocktail stick poked into the centre comes out clean.
Let the cakes rest in the tins for 3 minutes then carefully take them out, remove the baking parchment and let the cake layers cool completely on wire racks.

Make the Nutella buttercream

Use electric beaters to cream the butter and salt until very soft and smooth.
250 g Butter, Pinch of salt
Add the Nutella, vanilla extract and double cream. Beat until smooth.
125 g Nutella, 1 tablespoon Vanilla extract, 2 tablespoons Double cream
Sieve half of the icing sugar into the bowl and beat until smooth. Repeat with the remaining icing sugar.
175 g Icing sugar

Assemble the cake

When the cake layers are completely cold spread 1-2 tablespoons of buttercream over a layer of the chocolate cake.
Roughly chop 2 fingers of Kinder Bueno (I use 1 finger of milk chocolate Bueno and 1 finger of white chocolate Bueno) and press the pieces into the buttercream. Top with the layer of vanilla sponge cake.
Spread 1-2 tablespoon of buttercream over the vanilla cake and chop 2 more fingers of Kinder Bueno, pressing the pieces into the buttercream.
Lay the final layer of chocolate cake on top and cover the entire cake with the remaining buttercream, piping rosettes on the top and small rosettes around the edge of the cake.
Cut more Bueno bars up, pressing pieces into the rosettes for decoration.

Notes

Use digital kitchen scales and grams to measure your ingredients. It’s the most accurate method (the cup-method is highly inaccurate and should be avoided).
Avoid making ingredient substitutions or omissions without careful consideration. Every ingredient in this Kinder chocolate cake recipe serves a specific purpose and removing or replacing one entirely could result in a disappointing bake.
Use the tin size specified (three 6-inch round tins): Using tins that are too large will result in thin cake layers. See my notes for adapting the recipe for larger tins.
Always grease your baking tins and use a circle of baking parchment to line the bases: Getting your cakes out will be so much easier if you do this, even if your tins are non-stick.
Wait until the cake is completely cold before decorating it: If you spread the buttercream onto the cake when it is still warm the buttercream will melt.

How to increase the quantity for three 8-inch baking tins

Cake Batter

If you have the more typical 8-inch tins use the following measures for the two layers of chocolate cake:

4 eggs
240g butter
200g Sugar
160g flour
80g Drinking chocolate powder
4 tablespoons milk
4 teaspoons vanilla extract
2 teaspoons baking powder

For the vanilla cake layer use the following measures:

2 eggs
120g Butter, sugar & flour
2 tablespoons milk
1 tablespoon vanilla extract
1 teaspoon Baking powder

Fill the 8-inch cake tins ⅔ full and if there is any leftover batter then make a cupcake or two with it. Do not overfill the tins as they may overflow in the oven.

Bueno cake filling

You will also need to increase the quantity of chocolate hazelnut frosting. Go with 1½ times the quantity specified in the recipe card:

375g Butter
190g Nutella
260g Icing sugar
75g Cocoa powder
1 ½ tablespoons Vanilla extract
3 tablespoons Double cream
¼ teaspoon Salt

You will also need additional Bueno bars for decoration – you will need at least six 2-finger packets.

Nutrition