Kinder Bueno Cake
Presenting today a cake inspired by one of my favorite childhood candy bars: Kinder Bueno Cake!
We don’t usually eat a whole cake in my house. Even though I bake tones of desserts, it’s not like we eat them all. But this cake… this cake was entirely enjoyed!
This Kinder Bueno Cake was one of my favorites to eat, ever! I looked forward for a slice.
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This Kinder Bueno cake has a white chocolate mousse filling, and it’s covered in a delicious chocolate filling.
I made some white vanilla cream cheese frosting to use to make the stripes on the outside of the cake. They are not totally necessary, if you want to keep the cake simply frosted in chocolate instead. That’s totally cool too.
The white chocolate mousse filling was one of those that you want to eat with a spoon. And you just want to lick your whole spatula. That kind of delicious!
If you want to check out some more Cake recipes, click here.
Here are some of my favorites:
- Lemon Coconut Layer Cake
- Peanut Butter and Jelly Cake
- Pineapple and Strawberry Cake
- Peanut Butter Chocolate Cake
- Chocolate Strawberry Cake (Fan Favorite alert!)*
- Chocolate Peanut Butter Vegan Cake
- Almond Strawberry Cake
Fan Favorite: *I had a bunch of people make this Chocolate Strawberry Cake and share on IG! Thanks for sharing, guys! My heart gets so happy!
I hope you enjoy your day, thanks for reading my blog! Hope you loved this Kinder Bueno Cake as much as I loved eating it!
Kinder Bueno Cake
This is a Kinder Bueno Cake, that tastes just like the candy bar! Enjoy the delicious white chocolate mousse filling, the fluffy chocolate cake, and the chocolate frosting!
Ingredients
Chocolate Cake
- 1 1/2 cups all-purpose flour 183 grams 5.4 oz
- 1/2 cup unsweetened cocoa powder 62 grams 2.1 oz
- 1 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon fine sea salt
- 1/2 cup unsalted butter room temperature 113 grams, 4 oz
- 1 1/3 cups sugar 266 grams 9.3 oz
- 2 eggs
- 2 teaspoons vanilla extract
- 2/3 cup milk 153 grams 5.4 oz
- 2/3 cup hot brewed coffee read notes 153 grams, 5.4 oz
White Chocolate Mousse
- 1 cup white chocolate 175 grams, 6.17 oz
- 1/3 cup heavy whipping cream
- 3 tablespoons powdered sugar
- 10 tablespoons cream cheese at room temperature (141 grams, 5 oz)
- 1/2 teaspoon vanilla extract or vanilla bean paste
Chocolate Frosting
- 2/3 cup chopped dark chocolate 113 grams 4 oz
- 2/3 cup unsweetened cocoa powder 78 grams 2.7 oz
- 2 1/4 cups powdered sugar
- 1 cup cream cheese softened 226 grams 8 oz
- 6 tablespoons unsalted butter softened 85 grams, 3 oz
- 1 teaspoon vanilla extract
- 1-2 tablespoons heavy cream
White Cream Cheese Frosting (optional to decorate the cake)
- 4 tablespoons cream cheese softened (2 oz, 56.6 grams)
- 3 tablespoons unsalted butter softened (1.5 oz, 42 grams)
- 1 1/4 cups powdered sugar 160 grams, 5.65 oz
- 1/4 teaspoon vanilla extract
Instructions
Chocolate Cake
- This recipe makes for 4-6” round cakes.
- Pre-heat oven to 350F.
- Butter 4-6″ cake pans and place a parchment paper circle in the bottom of pans. Butter parchment. Set aside.
- Sift together flour, cocoa powder, baking powder, baking soda, salt, and espresso powder, if using it instead of coffee. Set aside.
- Cream butter at medium-high speed for 1 minute.
- Add sugar slowly, cream for another 2 minutes.
- Add eggs to the mixture, one at a time, scraping the bowl in between and making sure the first egg is incorporated before adding the second one.
- Add vanilla extract and mix.
- Slowly add milk, mix to combine.
- Pour dry ingredients over wet mixture.
- Fold with a spatula slowly, until ingredients are just combined.
- If you see big clumps of cocoa powder, you can use the whisk to try to gently smooth the batter out.
- Once batter is incorporated, pour hot coffee in the bowl. Whisk until combined.
- Pour batter evenly onto baking pans.
- Bake in pre-heated oven for 10-20 min. After the 10 minute mark, keep checking regularly, because you don’t want to burn your cakes or overbake them. Remove them from the oven once a toothpick comes our clean once inserted in the cake.
- Once you remove it from the oven, wait 10 minutes, flip cakes onto a cookie cooling rack and let cakes cool.
- Once cool, wrap each layer individually in plastic wrap and refrigerate until ready to use. I like to leave my layers in the fridge for quite a bit so they can firm up and make it easier to assemble and decorate the cake. Specially an oil based cake such as this one, which is a super moist and fluffy cake.
White Chocolate Mousse
- Melt white chocolate in the microwave, at 20-30 second intervals, stirring in between.
- Cream cream cheese and powdered sugar with an electric mixer, at medium high speed for 2-3 minutes, until cream cheese is very fluffy and light.
- Add melted and cooled chocolate to the bowl. Mix to incorporate.
- Add vanilla and stir.
- Whip cream with an electric mixer, at medium high speed until it achieves stiff peaks, 1-2 minutes.
- Add whipped cream to the cream cheese and white chocolate mixture. Fold carefully with a spatula to keep the mousse fluffy, airy, and creamy! Stop as soon as the mixture is incorporated.
Chocolate Frosting
- Start by melting the chopped chocolate in the microwave, or over a double boiler. I usually just microwave the chocolate for 15-30 seconds at a time, always stirring in between to help the chocolate melt evenly and faster, without having to overheat it. You never want to overheat chocolate. Set chocolate aside to cool down.
- Now, sift the cocoa powder and powdered sugar together. Set aside.
- In the bowl of a mixer, combine cream cheese and butter. Cream for 2 minutes, until creamy and fluffy.
- Pour melted and cooled chocolate in the bowl of the mixer. Mix on slow until combined. Scrape the bowl to ensure everything is getting incorporated.
- With the mixer off, add sifted powdered sugar and cocoa powder.
- Mix on low until combined. Raise speed to high and cream for one minute.
- Add vanilla.
- If frosting seems too thick, add 1-2 tablespoons of heavy cream, or as necessary. If frosting is too runny, it might need some more powdered sugar, so sift some and throw in there.
White Cream Cheese Frosting (optional to decorate the cake)
- Cream cream cheese and unsalted butter with an electric mixer for 2 minutes, on medium-high speed. Add powdered sugar and mix on low until combined. Raise speed and cream for another minute. Add vanilla and mix.
To assemble
- Place one layer of the cake over your cake board or plate.
- If using simple syrup*, brush some on the cake layer.
- On top of the cake, pipe a circle of chocolate frosting around the edges.
- Fill the middle with the White Chocolate Mousse. Spread with a spatula to the edges of the chocolate frosting.
- Top with another cake layer.
- Repeat the same procedure as before.
- Top with the final cake layer.
- Frost cake with a thin layer of frosting. This is called crumb coating, and it helps your cake not have any crumbs in the frosting, which makes the cake more visually appealing, not that there’s anything wrong with cake crumbs.
- After applying a thin layer of frosting to your cake, refrigerate the cake for at least 40 minutes. I like to do this because it will make the final frosting so much easier, the cake will be sturdier and firmer since it will have had time to chill.
- Apply final layer of frosting, make it a thick one.
- Run a comb around your cake, and pipe lines of Vanilla cream cheese frosting around the cake.
- Use a scraper to smooth the cake out.
- I decorated my cake with some kinder bueno chocolates.
Storage
- Cake will be ok in the fridge for 4-5 days, well packaged.
Notes
- If you don’t want to use coffee in the cake batter, you can use boiling water. You can also add 1 teaspoon of espresso powder in with the dry ingredients if you want to.
- *Simple syrup is equal parts of sugar and water brought to just a boil, and then cooled down. I use it to brush on my cakes to keep them moist. I usually make a large batch of simple syrup and keep it in my fridge for when I make cakes. Simple syrup will last quite a bit in the fridge if you keep it safely. Don’t let any cake crumbs in it though, or you it will grow mold.
You frosted the entire cake, then went back and piped the white cream cheese lines? Any advice on doing that?
Hey there! So I frosted the cake with the chocolate frosting, then I used a cake comb around the cake and piped the white cream cheese lines, and piped chocolate lines in between. Went and used a bench scraper to smooth it all out! I wish I had done a video to show how I did it. Here is a nice tutorial by Rosie’s dessert spot where you can see how she does that.https://www.youtube.com/watch?v=NsgPVv-6XUA
Thanks for your question!
Have a great day!
Super helpful. THANK YOU!
You’re welcome!! 🙂
hi, i am making this cake for a birthday in july, and i’m so excited i’m reading this recipe daily!! but which sugar did you use? caster sugar or granulated sugar? 🤍
I use granulated 🙂
I love all your recipes! I’ve made this cake twice now and it turned out perfect every time! I love the filling of it it’s so light in texture and so yummy unlike regular buttercream which I personally don’t like. Please share some other similar recipes which have nice and easy fillings!
That’s great to hear! I will for sure have this in mind when coming up with new recipes!! Thank you so much!
I made this cake for my daughters birthday, as she lives kinder bueno. The whole family loved it and said it was the best cake I’ve made. The mousse filling was out of this world, so light and tasty. Love your recipes. Will try macarons next.
You say it’s a kinder bueno cake, but the bueno i’ve tasted has a hazelnut flavoured cream in the center. did you leave this out? so it’s actually just like kinder surprise flavour instead… ?
Hmmmm you’re right! I’ve been meaning to remake this recipe I will add hazelnut to the cream in the middle!
Are/did you remake the recipe?🙂
My cake keeps flopping in the middle – where am I going wrong?
it could be any of these: filling up the pan too much, opening the oven door too early, not baking long enough, expired leavening agents.
I made this cake for My dads birthday. It turned out so well. It was extremely moist! Had so much positive feedback I just had to let you know! Great recipe x
That’s so awesome to hear!! Thank you!!
I only have 9 inch cake pan. Is it okay to use it? If yes, how many cakes will I have from those measurements?
you would split the cake into 2 pans in the 9″ but they will be shorter. You could double the recipe and make 3 or 4 layers of the 9 inch cake.