Go Back
+ servings
A chocolate layer cake covered with nutella buttercream and decorated with Kinder chocolate

Kinder Bueno Cake

Course: Cake
Cuisine: British
Keyword: birthday cake, Drip Cake, Easter Chocolate Cake, Kinder Bueno Cake, Kinder Cake, Layer Cake
Skill level: More Effort
Prep Time: 1 hour 30 minutes
Cook Time: 20 minutes
Servings: 14 people
Calories: 797kcal
Author: Amy Treasure
Decadent and rich 5 layer chocolate sponge cake with Nutella buttercream icing and decorated with Kinder chocolate and a white chocolate gold drip.
Print Recipe


For the Chocolate Layer Cake

  • 230 g dark chocolate 70% cocoa
  • 170 g unsalted butter at room temperature
  • 350 g light brown soft sugar
  • 3 large eggs yolks separated from whites
  • 370 g plain flour sifted
  • 1.5 tsp baking powder
  • 1.5 tsp bicarbonate of soda
  • .5 tsp salt
  • 500 ml semi-skimmed milk
  • 2 tsp vanilla extract

For the Nutella Buttercream

  • 250 g unsalted butter at room temperature
  • 500 g icing sugar
  • 1 tsp vanilla extract
  • 200 g Nutella

For the White Chocolate Gold Drip

To decorate the Kinder Cake

  • 4 bars Kinder Bueno
  • 1 bar White Chocolate Kinder Bueno
  • 3 bars Kinder chocolate
  • 1 Nutella and Go
  • 1 Kinder Egg


To make the Chocolate Layer Cake

  • Preheat the oven to 190ºC/ 170ºC Fan/ Gas 5
  • Melt the dark chocolate in short 30 second bursts in the microwave, stirring each time. Set aside to cool. 
  • Cream the butter and sugar until lighter in colour and smooth.
  • Beat the egg yolks until they've doubled in volume.
  • Gradually add the egg yolks to the creamed butter and sugar, beating well. 
  • Add the cooled chocolate and beat well to combine.
  • In a separate bowl, combine the flour, baking powder, bicarbonate of soda and salt. 
  • In a jug, combine the milk and vanilla extract. 
  • Add half the flour to the creamed mixture and beat well, then add half the milk and beat. Repeat with the remaining flour and milk.
  • In a separate bowl, beat the egg whites to soft peaks then fold the egg whites into the cake batter. Fold very gently so you don't knock the air out of the mixture!
  • Divide the mixture evenly between your tins. Please note: I don't grease and line my cake tins using the traditional method, I spray them with Wilton's Cake Easy and have never had a problem with cakes sticking.
  • If using shallow layer tins, your cakes will probably be baked after 20 minutes. If using 2 tins then they'll take around 30 minutes. The cakes are ready when a skewer inserted into the middle comes out clean.
  • Leave the cakes to completely cool while you make the buttercream.

To make the Nutella Buttercream

  • For the buttercream add the butter (make sure it's room temperature) to a stand mixer and beat it until it's creamy using the paddle attachment. This will take 3-5 minutes or longer if you're using a handheld electric whisk.
  • Add the icing sugar a tablespoon at a time (so that you don't end up enveloped in a cloud of icing sugar!) Beat for a few minutes until the icing sugar is completely incorporated.
  • Add a teaspoon of vanilla extract and 200g of Nutella to the buttercream and beat until fully combined.
  • If your buttercream is too thick add a tablespoon of milk or double cream if it's too thin add icing sugar a tablespoon at a time until it reaches the desired consistency.
  • Once your cakes have cooled you can turn them out from the tins and you're ready to assemble the Kinder Cake.
  • Begin by adding the first layer of chocolate sponge to a turntable or cake board. Spread with Nutella buttercream and repeat until the cake is fully assembled.
  • Use a piping bag (without a nozzle) or a palette knife to spread Nutella buttercream around the outside edges and top of your cake. I use a large cake spreader to get a smooth finish. 
  • Put the whole cake into the fridge to set the buttercream icing.

To make the White Chocolate Gold Drip

  • Melt the white chocolate in a bain marie (saucepan set over a pan of boiling water). If using Dr Oetker chocolate you can safely melt the chocolate in short bursts in the microwave.
  • Mix in 1-2 teaspoons of vegetable oil to achieve a pourable consistency.
  • Transfer the white chocolate to a squeezy bottle (if using) and do a few practice drips down the side of a bowl. You can also use a teaspoon to drip the chocolate directly. As the chocolate cools you will be able to see how fast the drip is flowing. You may need to leave it a few minutes if it looks to runny on your practice drips.
  • When your practice drips look good, you can move on to adding the drips to your cake. Use the squeezy bottle or teaspoon to add drips around the outside edge of the cake. When you've finished put the cake back in the fridge until the white chocolate doesn't feel tacky to the touch.
  • Once it’s dry, use a small food-safe paintbrush and paint the gold colouring directly on top of the white chocolate.

To Decorate

  • Fit a piping bag with a nozzle (I use Wilton 1M) and fill it with remaining buttercream. Pipe swirls around the top of the cake.
  • Add Kinder Chocolate decorations around the bottom and on top of the cake and your masterpiece is complete!



Calories: 797kcal | Carbohydrates: 103g | Protein: 7g | Fat: 40g | Saturated Fat: 26g | Cholesterol: 109mg | Sodium: 264mg | Potassium: 373mg | Fiber: 3g | Sugar: 77g | Vitamin A: 845IU | Vitamin C: 0.1mg | Calcium: 144mg | Iron: 4.2mg