If you love Kinder Bueno, chocolate cake and a seriously creamy hazelnut filling, this is the cake for you. This Kinder Bueno chocolate drip cake has two soft, rich chocolate sponges, a fluffy Kinder chocolate buttercream, a layer of hazelnut spread and a glossy milk-chocolate ganache drip.
It is the perfect celebration cake for birthdays, a weekend bake, or simply when you want something a little more special than a standard chocolate cake. It looks bakery-worthy, but every stage is straightforward enough to make at home.
Why You’ll Love This Cake
- Rich, moist chocolate sponge that stays soft for days
- Creamy Kinder chocolate buttercream
- A hidden layer of white chocolate hazelnut spread
- Easy milk-chocolate ganache drip
- Perfect for decorating with Kinder Bueno bars and toasted hazelnuts
- An impressive bake without needing professional cake-decorating skills
Ingredients
For the chocolate sponge
- 225g self-raising flour
- 50g cocoa powder
- 275g caster sugar
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 3 large eggs
- 250ml buttermilk
- 125ml vegetable oil
- 125ml hot coffee or hot water
- 1 tsp vanilla extract
For the Kinder buttercream
- 250g unsalted butter, softened
- 500g icing sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- 150g Kinder chocolate, melted and cooled slightly
- 100g white chocolate hazelnut spread
For the chocolate drip
- 100g milk chocolate, finely chopped
- 75ml double cream
To decorate
- 4 to 6 Kinder Bueno bars
- A few pieces of Kinder chocolate
- Toasted hazelnuts, roughly chopped
- Extra melted chocolate, optional
Equipment
- Two 20cm round cake tins
- Baking paper
- Electric hand mixer or stand mixer
- Large mixing bowl
- Cooling rack
- Cake stand or serving plate
- Palette knife or butter knife
How To Make Kinder Bueno Cake
1. Bake the chocolate sponges
Preheat your oven to 170°C fan / 190°C conventional / gas mark 5. Grease and line the bases of two 20cm round cake tins.
Add the self-raising flour, cocoa powder, caster sugar, baking powder and bicarbonate of soda to a large bowl. Whisk together well, making sure there are no cocoa lumps.
Add the eggs, buttermilk, vegetable oil and vanilla extract. Whisk until smooth. Slowly pour in the hot coffee or hot water and whisk again. The mixture will look quite runny, but this gives the finished cake its lovely moist texture.
Divide the batter evenly between the lined tins. Bake for 28 to 32 minutes, or until a skewer inserted into the middle comes out clean.
Leave the cakes in their tins for 10 minutes, then carefully turn out onto a cooling rack. Let them cool completely before adding the filling.
2. Make the Kinder buttercream
Beat the softened butter for 3 to 4 minutes until it becomes pale, smooth and fluffy.
Add the icing sugar gradually, beating between each addition. Once combined, add the milk, vanilla extract and cooled melted Kinder chocolate. Beat again until the buttercream is light, creamy and spreadable.
If it feels too thick, add a tiny splash more milk. If it is too soft, chill it for 10 to 15 minutes before using.
3. Assemble the cake
Place one cooled sponge on a cake stand or serving plate.
Spread the white chocolate hazelnut spread over the top, leaving a small border around the edge. Add a generous layer of Kinder buttercream on top and smooth it out with a palette knife.
Place the second sponge on top, pressing down gently to secure it.
Cover the top and sides of the cake with the remaining buttercream. It does not need to be perfectly smooth, especially if you prefer a relaxed, homemade finish. Chill the cake in the fridge for 20 to 30 minutes before adding the ganache drip.
4. Make the chocolate ganache drip
Put the chopped milk chocolate into a heatproof bowl.
Heat the double cream in a small saucepan until steaming, but do not let it boil. Pour the hot cream over the chocolate and leave for 2 minutes. Stir gently from the centre outwards until smooth, glossy and fully melted.
Allow the ganache to cool for around 10 minutes. It should be thick enough to drip slowly from a spoon, rather than running straight down the cake.
5. Decorate the cake
Spoon the ganache around the top edge of the chilled cake, allowing some of it to drip down the sides. Spread the remaining ganache over the top.
Finish with broken Kinder Bueno bars, Kinder chocolate pieces and chopped toasted hazelnuts. For an extra-indulgent finish, drizzle a little melted chocolate over the top just before serving.
Top Tips For The Best Results
- Make sure both sponges are completely cold before decorating, otherwise the buttercream will melt.
- Chill the cake before adding ganache so the drips stay neat rather than melting into the buttercream.
- Let the ganache cool slightly before using. Warm ganache will create thin, messy drips.
- For clean slices, use a sharp knife warmed under hot water and wiped dry between cuts.
- Use hot water instead of coffee if preferred. Coffee deepens the chocolate flavour but does not make the cake taste of coffee.
Storage
Store the cake in an airtight container in the fridge for up to 3 days. For the best texture, take it out of the fridge 30 to 45 minutes before serving so the buttercream can soften slightly.
You can freeze the undecorated chocolate sponges for up to 2 months. Wrap them tightly in cling film and defrost at room temperature before filling and decorating.
Frequently Asked Questions
Can I use Nutella instead?
Yes. Nutella works brilliantly in place of white chocolate hazelnut spread and gives the cake a slightly deeper chocolate flavour.
Can I make this as a three-layer cake?
Absolutely. Use three 15cm cake tins, or carefully split each 20cm sponge in half once it has fully cooled. Make an extra half batch of buttercream so there is enough for the additional filling layer.
Do I need to use coffee?
No. Use hot water instead if you prefer. The coffee simply enhances the chocolate flavour.
Can I use dark chocolate for the drip?
You can, but milk chocolate gives the closest flavour to a Kinder Bueno-inspired cake. If using dark chocolate, add a little more cream so the ganache does not set too firmly.
Final Thoughts
This Kinder Bueno chocolate drip cake is one of those bakes that always gets a reaction when it is brought to the table. The combination of chocolate sponge, hazelnut spread, Kinder buttercream and a glossy ganache topping makes every slice properly indulgent.
If you make it, don’t forget to take a photo of that first creamy slice and tag me on Instagram or TikTok so I can see your version.
