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A four-layer Kinder Bueno drip cake with Kinder chocolate frosting, chocolate drip, and all the Kinder Bueno goodness!

Happy 4th birthday to my blog 

So today is my blog’s FOURTH BIRTHDAY! THAT IS RIGHT! JANE’S PATISSERIE IS FOUR. The excitement is unreal. Like, I can’t cope. I thought I’d celebrate by posting a particularly sort after bake, this Kinder Bueno Drip Cake. Hello heaven.

But seriously, thank you SO incredibly much for the support over these four years, it has been mental. Yet again, this year is beating all the ones before.

I’ve managed to make this my full-time job, and it’s grown so much that I am now struggling to keep up with it all! In the year since my blog’s third birthday, I’ve peaked SEVEN MILLION VIEWS which is mind-blowing, and everything else has grown as well. Thank you thank you thank you! Anyway… back to the recipe…

The idea 

This cake is probably one of the most highly requested things I have had in a long time. I realise, I tend to say this quite a lot about different recipes, but I do get a lot of requests for recipes daily.

Sometimes, I get requests for recipes that are actually already on my blog and some people just haven’t used the search function, but this one is a top-notch request that I wanted to post about now.

Kinder Bueno 

Kinder Bueno treats are quite high up in the popularity scale on my blog, with my Kinder Bueno cheesecake being ridiculously popular on here, as well as being my most watched youtube video!

Anyway, I always to this day still underestimate how popular anything Kinder Bueno themed is, so I knew this beauty had to come out at some point! Before Christmas is obviously ideal. Perfect show stopper

They make a cake look insane and make everyone go ‘oooooh’ and ‘ahhhh’ when they see it. That’s what you want when you bake a cake like this!

My Kinder Bueno cupcakes are a thing to behold themselves, and mainly where the inspiration for this recipe comes from. That, and being married to my Oreo drip cake to get an idea of ingredients amounts! This cake is essentially the beast of all things Kinder Bueno, and you’ll all be as obsessed with it as I am, very soon. I can promise you that!

Drip cake

For this one, after having posted my Terry’s chocolate orange layer cake recently, and my Nutella cake, I didn’t want to do this one as a ‘poop’ effect cake… but a drip cake. I do love a good layer cake, evidently, but a drip cake just take the cakes to the next level!

Yes, I would say that drip cakes are quite a bit of effort, but it’s 100% worth it. I know a lot of people don’t believe it, some probably do too much, but it took a lot of practice and time to get better at drip cakes for me. They were never so simple in my eyes, but once I had the right tools, it was an entire bunch easier. This isn’t a sales pitch, but its the truth.


I went for a delicious and simple chocolate sponge for this beauty, as I just kinda love chocolate cake. Let’s be honest, how can you not. Also, in my Kinder Bueno cupcakes, I did the same. I did use a DELICIOUS sweet hazelnut & chocolate flavouring which is just incredible, and I can wholeheartedly recommend again for this one. If you don’t have access to it, however, you can swap it for vanilla extract!

Recommended tools!

The main question I get is ‘how do you get the sides so smooth’ and this large metal scraper is how. You need something taller than the cake, thin, and light. Having this angled spatula also helps.

Using a turntable makes things SO MUCH EASIER, and I recommend this turntable. When you plop your cake onto a ten-inch cake board, pipe the buttercream on it around the edges using this piping tip to coat the sides of the cake, it makes things easier. But using a turntable to turn the cake whilst you scrape the sides makes it MUCH easier.

Applying the ‘drip’

After you’ve got the hack of the buttercream down, it’s doing the drip bit. Having smooth sides isn’t essential, but its very much the sort after look when it comes to drip cakes.

You don’t need a piping tip, but you need a sealed piping bag. This does mean you can’t easily use the cloth reusable ones, but it’s worth it.

You fill the bag up with the chocolate, snip the smallest bit off.. probably something 4-5mm thick, and then you edge the chocolate over the edge of the cake. The longer you hold it there, or the harder you squeeze, it’ll drip further. If you barely touch the side, it’ll be a shorter drip!

More Kinder chocolate!

I then leave the cake to set a bit and decorate the top with swirls of leftover Kinder chocolate buttercream frosting. Top that, obviously, with pieces of Kinder Bueno to make it nice and obvious what flavour of cake it is, add on some chopped hazelnuts and some sprinkles to make it look a bit more ‘yay’ and you are basically there!

Piping bags and tips!

When I am decorating the sides of the cake for the drip, I recommend these piping bags for the drips. I use these piping bags for the buttercream and this piping tip for the buttercream swirls to make it nice and pretty!

So, as I write this post up, devouring yet another slice of another one of these cakes, I am happy that I am finally sharing this one for you! If you have any questions for me then leave a comment or email me! Enjoy!

Kinder Bueno Drip Cake!

A Four-Layer Chocolate Cake with Kinder Chocolate Frosting, Chocolate Drip, and all the Kinder Bueno Goodness!
Print Pin Rate
Category: Cake
Type: Drip Cake
Keyword: Kinder Bueno
Prep Time: 30 minutes
Cook Time: 1 hour
Cooling & Decorating: 6 hours
Total Time: 7 hours
Servings: 20 Slices
Author: Jane's Patisserie


Cake Ingredients

  • 500 g unsalted butter
  • 500 g light brown soft sugar
  • 400 g self-raising flour
  • 100 g cocoa powder
  • 10 medium eggs
  • 2 tsp vanilla extract *

Buttercream Ingredients

  • 400 g unsalted butter
  • 800 g icing sugar
  • 300 g kinder chocolate

Decoration Ingredients

  • 75 g dark chocolate
  • 75 g milk chocolate
  • 150 ml double cream
  • Kinder Bueno
  • Kinder Chocolate
  • Sprinkles


For the Cake

  • Preheat your oven to 160ºc/140ºfan, and line two deep 8"/20cm cake tins with parchment paper. 
  • Beat together the unsalted butter and light brown soft sugar until light and fluffy. 
  • Add in the self-raising flour, cocoa powder, eggs, flavouring and beat again until combined. 
  • I usually beat the mixture for a couple of minutes until smooth.
  • Split between the tins, and bake in the oven for 60-70 minutes. Test the cakes with a skewer to make sure it comes out clean. 
  • Leave the cakes to cool in the tins.

For the Buttercream

  • Make sure your unsalted butter is at room temperature and beat on its own for a couple of minutes. 
  • Melt the Kinder chocolate in a bowl carefully either in the microwave or over a bain-marie, until melted. Leave to the side for a minute to cool.
  • Add the icing sugar into the butter and beat in fully.
  • Add in the melted kinder chocolate and beat again. 

For the Decoration

  • Split each cake into two, so you have four layers.
  • Spread a smidge of buttercream onto your plate/cake board and put your first sponge on top. The smidge of buttercream keeps the cake secure. 
  • Spread some buttercream over the top, only about 1-2tbsp, and then add your next sponge. 
  • Repeat the process again and again, until you reach your fourth sponge. 
  • Add your final sponge, and then lightly cover the top and sides with a small amount of buttercream to create a crumb coat. Chill for 30 minutest.
  • Slather on some buttercream onto the sides and top using a small angled spatula
  • Using a large metal scraper, gently but firmly scrape around the edges of the cake in long glides.
  • Chill again for another 30 minutes.
  • Add the dark chocolate, milk chocolate and double cream to a jug, and microwave and stir until smooth.
  • Using a small disposable piping bag, snip the end off and carefully drip down the sides of the cake.
  • Leave the drips to set again for a small amount of time. 
  • Decorate how you fancy - I used leftover buttercream for swirls, and then covered the cake in all things, Kinder!



Find my other Recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Jess on January 5, 2024 at 8:11 pm

    How can I keep the icing soft for the full ice so it is spreadable?

  2. Mireille Formosa on November 13, 2023 at 2:49 pm

    Hi, my son wants a kinder Bueno cake for his birthday but wanted decorated Pokémon style. I was tempted to do the buttercream exactly the same but then add yellow gel colouring. Do you think it would work? Still undecided whether to leave the chocolate drip as in the original (looks delicious) or use white chocolate and a food gel colouring to it. Do you think these thinks would work or whether change altogether?

    • Jane's Patisserie on November 24, 2023 at 11:17 am

      The buttercream may become a weird colour because it has a brown base colour, but a white chocolate drip would work!

  3. MamaNita on October 17, 2023 at 10:48 am

    5 stars
    I have made this cake twice now and both times it has gone down a storm. I made a three tier cake by using 3/4 of each ingredient and the result was amazing. Thank you for sharing, it’s definitely one I’ll be using again and again. I am going to try your Ferrero Rocher one now for my daughter’s 21st.

  4. Kelly on July 3, 2023 at 10:52 am

    Hi Jane I hope your well. I’ve just baked this BUT I forgot to put the vanilla flavouring in this sponge 😭. Please tell me this will be ok? X

  5. Lizzie on November 19, 2022 at 9:36 am

    Hi, I’m about to make this but got caster sugar instead of soft brown sugar is that OK?

    • Jane's Patisserie on November 28, 2022 at 3:36 pm

      Hiya! This should be fine, it will just have a slightly different taste to it! Hope this helps! x

  6. Kirsty morgan on October 30, 2022 at 8:43 pm

    Just wondering what sprinkles do u use on top for this please? Also is it better to use just basic chocolate sponge recipe u do or use the hazelnut and choc flavouring or will this be too sickly with butter cream aswell? Is it just normal small kinder bars xx

    • Jane's Patisserie on November 3, 2022 at 8:18 pm

      Hiya! I just use ‘bronze crunch’ from Waitrose, and you can do either! Yes, it is the small bars. Hope this helps! x

  7. Judith on October 3, 2022 at 10:56 am

    Hi, I’m planning to make this for a birthday party at the weekend and wondered if the recipe could be scaled up for 45 people?

  8. Hannah on September 14, 2022 at 1:54 pm

    Hi all,

    Could step 9 be done in a bain Marie, or does it have to be a microwave?

    9. Add the dark chocolate, milk chocolate and double cream to a jug, and microwave and stir until smooth.

    Thanks xx

    • Jane's Patisserie on October 6, 2022 at 3:20 pm

      Hiya! Yes it can! Hope this helps! x

  9. Alice on September 5, 2022 at 6:10 pm

    Hello, for the 75g dark chocolate and 75g milk chocolate in the drip – what chocolate should I use that I can collect from a local supermarket? Thank you!!

    • Jane's Patisserie on September 14, 2022 at 4:01 pm

      Hiya! I normally use supermarket own – but make sure the dark chocolate is at least 70%! Hope this helps! x

  10. Naveed on April 16, 2022 at 10:49 pm

    Hi. I’m looking to make this as a 2 tier cake instead but have been told I can’t just halve all the ingredients. Any recommendations on what I would need to do?

    Thank you

  11. Danielle Wilson on March 8, 2022 at 10:33 pm

    So excited Bout this cake..

    Would I be able to make the sponge Thursday and decorate Saturday evening ready for the Sunday?

    If so tips on how I would store the sponges…I’ve read cling film tightly and leave in a dry place?


    • Jane's Patisserie on March 11, 2022 at 12:51 pm

      Yes absolutely – Try chilling or freezing the sponges, this will make decoration slightly easier too! Enjoy! x

  12. Siobhan on January 3, 2022 at 12:27 am

    I was hoping to make this for my friend’s birthday on Friday but she is gluten free, can I swap flour out for the same amount of gluten free flour??
    Thank you 🙂

    • Jane's Patisserie on January 4, 2022 at 3:47 pm

      Hiya! Yes you can – however other ingredients in this cake will not be gluten free – such as the kinder bueno! Hope this helps! x

  13. Helen on November 23, 2021 at 11:01 pm

    Hi Jane!

    I’d like to make this for a friends birthday but only have time a week or so before! Do you think I could freeze it decorated then defrost it? If so any recommendations on how to do it ?


    • Jane's Patisserie on November 30, 2021 at 9:58 am

      Hiya! Yes absolutely – defrost it in the fridge overnight and take it out an hour before serving. Hope this helps! x

    • Anisa bibi on January 22, 2022 at 2:05 pm

      Can I do a victoria sponge cake instead of a chocolate cake? Also I have only 3 8″inch tins not 4 how do I make just 3 tins using them ingredients?

  14. Saira on November 16, 2021 at 9:15 pm

    Hi Jane,

    I want to make this for nephews birthday but I can’t use eggs, what would you recommend for eggless chocolate cake?

    Thanks xx

    • Jane's Patisserie on November 17, 2021 at 1:12 pm

      Hiya! Use my Vegan Chocolate Sponge recipe, but with whole milk instead of vegan milk! Hope this helps! x

  15. Pamela stretton on September 27, 2021 at 9:04 am

    Hi Jane if I wanted to make this with 3 tier cake would I just divide ingredients by 3

  16. Niamh Hill on September 16, 2021 at 9:54 am

    Hi, I am wanting to make this cake for my school Macmillan Coffee morning, and was wondering how tall it is? I need to find a suitable cake box to transport it there. xx

    • Jane's Patisserie on September 16, 2021 at 10:05 am

      I would say it’s about 7-8″ tall by the time you add a cake board and the decoration! x

  17. Natalie on September 4, 2021 at 11:33 am

    Oh my gosh! I’m not a baker (although I do enjoy it). The most I’ve done is a Victoria sponge with two layers. I have completely outdone myself with this. I used two tins and sliced them in half for the four layers. I followed the recipe step by step and it turned out perfectly. I wish I could send a photo!
    My daughter loved it (she had asked for a kinder bueno cake for her thirteenth birthday). Everybody ate it and still loved it after a couple of days (it still tasted the same!)
    So just a huge thank you for helping me create my daughter’s dream cake and making me feel pride in my own abilities!

  18. Beth on August 20, 2021 at 11:56 pm

    5 stars
    Hi I’ve tried the buttercream on two separate occasions but for me the mixture splits almost like it’s curdled do you have any suggestions or ways to avoid this?

    • lilywp on September 22, 2021 at 4:11 pm

      Hiya! What brand of butter did you use? I always recommend using a block of unsalted butter. You also need to make sure the chocolate is completely cooled! Sometimes adding a little bit of boiling water also helps to rescue split buttercream. Hope this helps! Team Jane x

  19. Siana Gardner on August 6, 2021 at 10:40 pm

    Hi Jane. I will be making this cake next week for my sister 17th birthday and wanted to ask if it would be possible to substitute the following for the hazelnut flavouring.


    • Siana Gardner on August 9, 2021 at 9:28 pm

      The link I put in the comment hasn’t been included. It was The Skinny Food Co BARISTA Hazelnut Praline Coffee Syrup, as it states this can be used in baking

  20. Catherine Osborne-Smith on July 27, 2021 at 4:37 pm

    The kinder chocolate you use in the frosting – is that those bars of milk chocolate with the milky centre?

    • Jane's Patisserie on July 29, 2021 at 1:34 pm


  21. A on July 4, 2021 at 9:11 pm

    Hi Jane, could you please list the measurements for a three layer cake instead of four? Thanks

  22. Claire on June 17, 2021 at 1:48 pm

    5 stars
    Hi iv made this cake the cake is super moist wen doing the crumb coat the cake falling apart what have I done wrong I baked it for time and scewer came out clean or should I have put cake in fridge before crumb coating it.
    Thanks Claire xx

    • Jane's Patisserie on June 17, 2021 at 2:30 pm

      Hiya, yes you need to refrigerate the cake before decorating – especially in the warmer weather!x

  23. Ellie on June 6, 2021 at 4:55 pm


    Is there a recipe I can use for just a standard Kinder Bueno cake? (just sponge and buttercream on the top). I have only just started baking so not sure I’m up to the level of a drip cake yet!

    Thanks 🙂

    • Jane's Patisserie on June 10, 2021 at 11:05 am

      Hey, just use the same recipe without the drip part!xx

  24. Jill on May 31, 2021 at 10:57 am

    Hi Jane, looking to make this but a 3 layer 7” l. What would the measurements be ? X

  25. Sarah on May 30, 2021 at 10:53 am

    Hi Jane love all your recipes, I want to add crushed hazelnuts how much grams would I have to put In and would I have to reduce or increase any ingredients

    • Jane's Patisserie on June 2, 2021 at 9:32 am

      I would personally avoid doing so in this sponge because I think it would dry the cake out too much x

  26. Jenny on May 24, 2021 at 1:16 pm

    Hi Jane

    Instead of using kinder bueno for the buttercream can I just swap to white chocolate hazulnut spread? Can I just use the same measurements?

    Thanks xx

  27. Kelly on May 15, 2021 at 5:44 pm

    Hi Jane, I’m thinking of making this cake. What kinder chocolate would you use? The only kinder chocolate I can think of are the tiny bars!

    Thank you

    Kelly x

    • Jane's Patisserie on May 17, 2021 at 12:03 pm

      Hey, as long as you have 300g of the kinder chocolate (the one with the white filling) it is up to you which size bar you use xx

  28. natalia angelova on May 4, 2021 at 9:30 pm

    Hi would I be able to use 3 spring form tins which are about 22cm instead of 4 tins of 20cm?

  29. Karen on April 25, 2021 at 10:24 pm

    Hi Jane! If I’m making this cake but wanting to decorate it like this but with your galaxy chocolate buttercream recipe what would be the quantities I need for that?

    Thank you 😊

    • Jane's Patisserie on April 26, 2021 at 1:17 pm

      Hey! Just use the same quantity as the galaxy recipe xx

  30. Lisa on April 13, 2021 at 8:51 am

    Hello love your recipes xxx if I used a vanilla sponge would it taste ok if I still used the choc and hazlenut essence in place of the vanilla ? Person I’m making it for isn’t keen on chocolate sponges x

    • Jane's Patisserie on April 13, 2021 at 12:24 pm

      Hey! Yes this would work just fine! I hope your friend loves it xx

  31. Amy on April 4, 2021 at 8:29 pm

    Hi Jane

    Can I just ask why there’s baking powder in this cake but there isn’t in your mini egg drip cake?

    Thanks x

    • Jane's Patisserie on April 6, 2021 at 1:39 pm

      Hello! I bake sponges differently to show different examples, both work they just create slightly different textures x

  32. Sofia on March 26, 2021 at 2:33 pm

    Hi Jane, for 6” cakes would 330g butter and sugar, 280g flour, 55g cocoa, 7 eggs and 1 tsp baking powder be ok?

    • Jane's Patisserie on March 27, 2021 at 10:35 am

      Hiii! Yeah that should be okay, I haven’t made it at 6″ myself so let me know how it goes xx

  33. Beth R on March 25, 2021 at 7:22 pm

    Hi Jane, I’m planning on making this next week but don’t have time to do it all on the same day. How do I freeze the cakes? And how long should they be out of the freezer before decorating?
    Thanks xxx

    • Jane's Patisserie on March 26, 2021 at 1:02 pm

      Hii! You can freeze sponges by double wrapping in cling film and then foil. You can start decorating from frozen x

  34. Sofia on March 24, 2021 at 2:29 am

    Hi Jane! For a 6” cake does 330g butter, 280g flour, 55 cocoa, 7 eggs and 1 tsp of baking powder and hazelnut flavouring sound good?

  35. Georgie on March 23, 2021 at 10:27 pm

    5 stars
    Hi Jane,

    Cake looks amazing!! Just a question as to what the specific reason is for not using stork? I tend to use stork for my cakes so just wondered if that’s an issue?

    Thanks a lot!

    • Jane's Patisserie on March 27, 2021 at 11:15 am

      Hello! I use stork for the cake just not the butter cream because its too soft!x

  36. Lucy m on March 23, 2021 at 3:39 pm

    Hi Jane. I only have 7 inch tins. Can I stay with the same amount of ingredients or shall I use less? Thankyou. X

    • Jane's Patisserie on March 26, 2021 at 1:59 pm

      Hello! It may be best to use 3/4 of the recipe but you may be able to get away with it as the same and bake for longer instead x

    • Gill on July 30, 2021 at 2:23 pm

      Hi, if I’m doing this as a 2 tier cake instead, would I still use the same size tin? X

  37. Gabriella on March 20, 2021 at 8:45 am

    Hi Jane, would the cake turn out fine by me leaving out the hazelnut and chocolate flavourings? Thank you! Looks delicious, can’t wait to give it a go!

  38. Lucy m on March 19, 2021 at 11:56 am

    Hi Jane. I only have 7 inch tins. Can I stay with the same amount of ingredients or shall I use less? Thankyou. Xx

    • Jane's Patisserie on March 27, 2021 at 11:39 am

      Hello! You could get away with the same but bake for a little longer xx

  39. Charly on March 16, 2021 at 12:03 pm

    Hey! Is there anyway of turning this into a 2 tier cake? It’s for my dad’s birthday and he’s diabetic so just thinking of making it a little smaller. I’m sure he’d be more than happy to eat a 3 tier cake, but I thought I’d ask just incase!
    Very excited to make another one of your recipes, they’re always INCREDIBLE!

    Thank you!

    • Jane's Patisserie on March 16, 2021 at 12:06 pm

      As its a four layer cake, you can just halve it to make a two layer! x

  40. Brighdin on March 14, 2021 at 11:18 pm

    Hi. What cocoa powder do u use for your chocolate cakes and what dark chocolate? What percentage? Also what milk and white chocolate brand do u use?

    • Jane's Patisserie on March 15, 2021 at 11:57 am

      Hii! I use Barry cacao cocoa powder, 70% dark chocolate at least, but all chocolate is callebaut brand x

  41. Chelsea on March 10, 2021 at 5:25 pm

    How would I make this a 3 layer non chocolate spring cake please ?

    • Jane's Patisserie on March 10, 2021 at 7:24 pm

      I’m not sure what you mean by spring cake, but to make it plain you would remove the cocoa powder and flavouring and just use more self raising to replace the cocoa powder!

  42. Sapphire Cain on February 25, 2021 at 12:02 pm

    5 stars
    Amazing cake Jane! What cocoa powder do you use?

  43. Ashleigh Louise on February 20, 2021 at 1:48 pm

    5 stars
    Hi, I’m wanting to make this as a two tier how much ingredients would I need to use please? Also how much of the hazelnut and chocolate drops.

    Thank you 😊

    • Jane's Patisserie on February 25, 2021 at 3:24 pm

      You can half it! And I would also use half of that x

  44. Kat on February 19, 2021 at 4:03 pm

    5 stars
    Hi Jane,

    I always use your recipes, they always work perfectly every time!

    I’m baking a kinder bueno cake on Sunday very similar to this – I’m wondering if the buenos will last until Monday? I know it says 3+ days, but I made some kinder bueno cupcakes 2 days ago and the buenos have already gone stale!

    Thank you!

    • Jane's Patisserie on February 20, 2021 at 8:06 am

      They are still edible, but anything with a wafer will go stale. x

  45. Lucy on February 12, 2021 at 4:13 pm

    How much baking powder and coco powder would I use for a 3 layer version please?

    • Jane's Patisserie on February 13, 2021 at 3:15 pm

      I would use 400g butter and 400g sugar, 7-8 medium eggs, 340 flour, 60g cocoa powder, and 1tsp baking powder!

  46. Kate Jones on February 10, 2021 at 9:16 am

    I am making this cake for a birthday party and I’m very confused on why should we only use dark chocolate and not any other type?

    • Jane's Patisserie on February 10, 2021 at 7:31 pm

      Because the chocolate ratios change and swap with every type of chocolate, so for best results you use dark!

  47. shamia on February 2, 2021 at 9:47 pm

    5 stars
    Hi Jane..
    Just wanted to say thanks for the recipe.. it was amazing and everyone was SOOOO impressed.

    I wish i could upload a picture to show you.
    You are amazing! Please keep up the good work and thanks for sharing with us!!

  48. Philippa Berry on January 26, 2021 at 4:54 pm

    5 stars
    Looks so amazing! I’m making for a friends lockdown birthday!
    Quick question! The recipe says 8 inch tins however I only have 7 inch tins! If I weighed out the mixture into 5, 7 inch tins would this work?

    • Jane's Patisserie on January 27, 2021 at 7:57 pm

      Honestly I am not sure, but I would assume so! I’m not sure on timings though x

  49. Alex on January 23, 2021 at 12:55 am

    Hi, I’m probably being silly but if I melt the kinder bars with the milk chocolate and white centre, how would the buttercream end up white as surely it will end up a milk chocolate colour? Am I missing something? Sorry!

    • Jane's Patisserie on January 24, 2021 at 8:14 pm

      I’m confused sorry.. my buttercream isn’t white?

  50. Steph on January 22, 2021 at 9:29 am

    5 stars
    Hi Jane I’m going to make this as a 6” version how much of each ingredients should I use thanks

    • Jane's Patisserie on January 22, 2021 at 8:58 pm

      I usually say 2/3 works for 6″! x

  51. Emma on January 20, 2021 at 8:46 pm

    Hi really want to make this for my sons 16th and just wondered what I could use instead of the sweet hazelnut and chocolate flavour as cannot find any anywhere would buy them separately but just the same thanks for any help Emma

    • Jane's Patisserie on January 21, 2021 at 12:03 pm

      Just use vanilla extract or leave it out!

  52. Kate Shelley on January 15, 2021 at 12:52 am

    Hi Jane.

    Adore your page and recipes. Huge thankyou.
    Ive got the sweet hazlenut and chocolate flavouring. Your recipe states 2 tsps. Thats 10ml. Theres only 15ml in the bottle and it states that its very stong. Can you confirm the right amount is definitely 2 tsp?

    • Jane's Patisserie on January 15, 2021 at 8:27 pm

      This is a very large cake, so yes that is how much I use – but you can always use less if you prefer.

  53. Louise on January 14, 2021 at 5:12 pm

    I’m looking to do this cake for my husband for his 40th, he loves kinder buenos but he’s not a massive fan of chocolate sponge, I don’t normally like to change your recipes cos I think they’re great (been making nyc cookies all afternoon)but could you do a different sponge inside?

    • Jane's Patisserie on January 16, 2021 at 5:49 pm

      Yeah you can do any sponge inside – vanilla for example could be tasty! x

  54. Maya on December 20, 2020 at 5:43 pm

    5 stars
    Would it be possible to use the sweet hazelnut and chocolate flavouring to make a buttercream?

    • Jane's Patisserie on December 20, 2020 at 7:26 pm

      Yes for sure!! Add a little at a time until you reach the flavour you like x

  55. Beth on December 7, 2020 at 9:15 pm

    5 stars
    Amazing recipe, made the 2 tier version and was perfect!

    • Gemma on February 8, 2021 at 10:43 pm

      Beth, did you just half all the ingredients for a two tier?

  56. Emily on December 4, 2020 at 6:56 pm

    4 stars
    Hi Jane I was wondering if you knew the height of this cake once made? Thankyou. Can’t wait to try!

  57. Jo on November 24, 2020 at 10:31 am

    5 stars
    Hi Jane,

    Is there anything else I can use for the drip as don’t like dark chocolate? WS thinking of melting lots of kinder bars?

    Thanks, Jo

    • Jane's Patisserie on November 24, 2020 at 10:35 am

      I’ve never tried it, but I imagine it would work well just on their own with nothing added (because of how the centre of the bar isn’t chocolate!) x

  58. Christa on November 13, 2020 at 10:56 am

    Hii just a guestion I saw that you use light brown sugar wich is like powdery concistency and here in Croatia i can only found brown sugar which is just like crystal sugar..
    Can i use that?

    • Jane's Patisserie on November 13, 2020 at 11:20 am

      I’m not 100% sure as I haven’t obviously seen it – but anything similar to caster sugar is good!

  59. Emma on November 12, 2020 at 10:00 pm

    Hi Jane
    I have a 9inch tin and a 7inch tin. I want to bake two cakes of each size so I have four cakes altogether but of two different sizes. I Know it’s likely I’ll have to mix up the batch for 9inch separately to the 7inch batch and half each to bake as I only have one tin of each size. My 7 inch tin is also only shallow – 1inch. Please could you tell me the quantities for a 7inch and 9inch cake.
    Many thanks

  60. Harriet on October 30, 2020 at 3:10 pm

    5 stars
    Hi Jane, great recipe! Just a quick question – how deep are the 20cm cake tins you use for the recipe? I have some that are 2.5cm deep – would this be deep enough for the recipe?

    • Jane's Patisserie on October 30, 2020 at 3:14 pm

      They sound like sandwich tins at only 1″ deep – Generally I use cake tins that are deeper at about 2.5″ deep, but the cake tins may still be okay as long as they are baked as the four layers separately!

  61. Aoife on October 21, 2020 at 6:47 pm

    Hi Jane! I’m so sorry to bother you but I just wanted to ask if the sweet hazelnut and chocolate flavouring was okay to leave out of the cake? I just can’t get my hands on it for anything less than a ridiculous price when delivery is added but really want to try this cake 🙂😊 thank you in advance!

    • Jane's Patisserie on October 21, 2020 at 7:11 pm

      Yes it will be fine – as mentioned on the post you can just use vanilla instead! X

  62. Grace Reynolds on October 20, 2020 at 12:09 pm

    5 stars
    Couple of things I always seem to struggle with, how do you get the cakes so flat, mine always rise in the middle. I know i can level it but yours always seem flat. Also for my buttercream it never sticks to my cake, I’ve tried crumb coating it as well but my buttercream doesn’t spread easily at all. I’ve put one tablespoon of hot water in and still seems stiff

    • Jane's Patisserie on October 22, 2020 at 7:55 pm

      What oven do you use? I use a fan oven and find they bake pretty flat so they work well! You can try techniques such as lowering the temperature and baking for longer, or using baking belts for example. Is it all buttercream or just the kinder buttercream? x

  63. Marie on October 14, 2020 at 11:27 pm

    Hi Jane I’m planning on making this as 3 layered 8 inch cake. I see in another comment you advise the measurements for the cake however what would be the measurements for the buttercream? I’m not sure how much chocolate I should add. Many thanks Marie

    • Jane's Patisserie on October 15, 2020 at 10:09 am

      I would just make 4/5 of the buttercream, or just make the whole batch to make it easier and then freeze any leftover! x

    • Grainne Smith on October 26, 2020 at 8:56 am

      5 stars
      Hi Jane, thank you for all of your recipes. I’m looking to make this recipe using 2 6inch cakes tins and want to make 4 layers. Could you please advise me on the amount of this mixture to use please?

    • Jane's Patisserie on October 27, 2020 at 4:34 pm

      I would use 2/3 of the recipe x

  64. Elisha on September 7, 2020 at 10:27 am

    Hi Jane, I was just wondering for this recipie. I have 2 10 inch tins that’s I’m going to use to make 4 layers (cutting them both in half) would these quantities still work?? If not, how much would I need to use? Also is baking powder necessary for this recipe. Thanks so much

    • Jane's Patisserie on September 7, 2020 at 2:25 pm

      Usually for 10″ tins it’s about 1.6x the recipe, so quite a bit more – I wouldn’t say it’s enough to then split in half as they’d be a lot thinner (and this is already a four layer cake). And no it’s not, but I find it can be quite nice sometimes as chocolate cake can be heavier but it’s up to you.

    • Elisha on September 7, 2020 at 4:10 pm

      Okay great! I will do that, thanks so much. Just to be sure so this would be 800g of butter sugar e.t.c. 672g flour, 128g coco butter. 16 eggs. 3 1/2 baking powder??? x

    • Jane's Patisserie on September 8, 2020 at 1:37 pm

      Yes – although I haven’t used that much baking powder in a cake before so theoretically it will work (but feel free to only use 2tsp so you get a slight raise but don’t accidentally add too much) xx

    • Elisha on September 8, 2020 at 7:25 pm

      Okay that’s great! Thanks so much, I will definitely take that into consideration xx

  65. Beth on August 26, 2020 at 5:49 pm

    I wanted to make this cake for my birthday but I only have 6-inch sandwich tins do you know what the quantities would be for the smaller cake?

    • Jane's Patisserie on August 27, 2020 at 4:05 pm

      Usually it’s about 2/3 of a recipe! x

  66. Megan on August 26, 2020 at 11:44 am

    Hey Jane, do you have a Nutella ganache recipe?? I usually fill my cakes with buttercream + ganache but I am not sure if the quantities would be different to regular ganache seeing as I am using Nutella

    • Jane's Patisserie on August 26, 2020 at 12:02 pm

      I haven’t – but I’ve had people add biscoff to a white chocolate ganache and it’s worked, so I assume it would – might be slightly softer though! X

  67. GEMMA WHYTE on August 18, 2020 at 11:07 pm

    Hi Jane. I want to make this non-chocolate so plan to replace the cocoa powder with flour, but should I also replace the light brown sugar with a different sugar as you mentioned above that light brown sugar works best for chocolate cakes?

    • Jane's Patisserie on August 19, 2020 at 12:03 pm

      I usually use caster sugar for vanilla/plain cakes personally xx

  68. Louise on August 8, 2020 at 11:02 pm

    Hi Jane I am just wondering why you say It’s important to use Dark chocolate, and not milk why is this ? As my son isn’t a fan of deal chocolate . Thanks

    • Jane's Patisserie on August 9, 2020 at 12:27 pm

      For the best results on the drip, you would use dark. You can use others, but then just like a ganache you need to change the ratios of the oil or cream xx

  69. Lily on August 5, 2020 at 11:48 am

    5 stars
    Hi Jane,
    I absolutely love your recipes they always turn out perfect.
    I’ve followed this recipe before and it turned out amazing so I wanted to make it again for my boyfriends 18th birthday next Tuesday, I’ve bought a ‘Wilton Countless Celebrations Numbers & Letters Cake Tin Set, Non Stick, 36.8 x 22.8cm (14.5 x 9in)’ but as it’s going to be 2 layers for the number one and 2 for the number eight I was just wondering if you could help me please as I’m stuck on if I need to do more or less of the recipe , cook times and temp xx

    • Jane's Patisserie on August 5, 2020 at 2:49 pm

      Hey! So I’m afraid I haven’t baked into that tin before, so I really am not sure of how much mix you will need – it’s all based around volume, but it can vary because of the shapes of the numbers and so on! x

  70. Jen Barrow on August 3, 2020 at 11:05 am

    Hi Jane! I’m making this cake for a friends birthday and just wondered if instead of using a flavouring, could I use a white Chocolate hazelnut spread in the frosting to give it that kinder flavour? I have a huge tub of jposner “kinder kreme” and I’d love to add it to the cake somehow!
    Thanks so much! Xxx

    • Jane's Patisserie on August 3, 2020 at 12:10 pm

      You can, but spreads can make frosting quite soft so just beware of that! Or, just add some between the cake layers x

  71. Brooke on August 2, 2020 at 12:52 pm

    3 stars
    Such a sickly cake, and I only did three tiers thank goodness. The icing is horrendous. Wouldn’t make again.

    • Jane's Patisserie on August 2, 2020 at 6:39 pm

      That is definitely a personal taste thing – kinder chocolate is sweet and with an American style buttercream it will be sweeter. It’s worth trying it with slightly salted butter, or a different type of frosting to get a taste to suit you!

  72. chloe on July 30, 2020 at 4:08 pm

    5 stars
    Can you add melted kinder bars into the sponge rather than normal chocolate?? love your recipes btw!!

    • Jane's Patisserie on July 30, 2020 at 7:52 pm

      I personally wouldn’t do that, the flavour probably won’t be strong enough and might effect the sponge because of the chocolate filling x

  73. Holly on July 23, 2020 at 2:10 pm

    I only have large eggs, shall I use less as you used medium?

    • Jane's Patisserie on July 23, 2020 at 7:21 pm

      Yes – you need to still get to a similar weight (10 medium eggs is roughly 500g, so it’s the same as the butter/sugar/dry), so weigh the eggs in their shells. It may be about 8 large!

  74. Zoe on July 20, 2020 at 6:00 pm

    Hi I’m hoping to make this for a family member but she doesn’t like chocolate cake, but loves kinder Could I leave out the cocoa powder and just add 80g of self raising flour on? Just like a vanilla sponge but use kinder buttercream?

    • Jane's Patisserie on July 20, 2020 at 7:15 pm

      Hey! Yes, so just replace the cocoa powder with the same weight of flour and it would be perfect!

  75. Ellie on July 17, 2020 at 10:10 pm

    Hey there jane,
    Love your blog and I’ve been loving following your recipes for a while now. I would love to make this for my mums birthday next week.
    For this cake it states its 4 layers, can I bake 2 bigger cakes and cut them in half to save oven space? How long would this take ? And what temperature would you recommend?

    Thanks for your great recipes xox

    • Jane's Patisserie on July 18, 2020 at 4:41 pm

      Hey! Yes definitely – I would bake at 160C/140Cfan, and for about 60-70 minutes! x

  76. Natalie on July 7, 2020 at 6:21 pm

    5 stars
    I’m planning on making this for a birthday, do you have any tips on how to stop the outside edges from getting too crispy/burnt? (I always struggle with this!). Also, out of curiosity, why do you prefer to use light brown sugar instead of say caster sugar?
    Congrats on your blog birthday!
    Thank you 🙂 xx

    • Jane's Patisserie on July 8, 2020 at 6:34 pm

      Hey! I would Lower the temperature of your oven and bake for longer so prevent the burning! And the sugar is a nicer flavour for chocolate cake!

  77. Jade fearon on July 7, 2020 at 1:08 pm

    Hello, each layer of the sponge had like a rounded top do you cut it off to make it flat?

    Thank you

    • Jane's Patisserie on July 7, 2020 at 4:41 pm

      If yours have domed, then yes I would trim them!

  78. Holly Parry on June 25, 2020 at 10:42 pm

    Hello, if I was just doing this recipe as a 3 layer cake in 3 8” cake tins, what would the measurements be? And could you just use hazelnut flavouring instead of the sweet hazelnut chocolate one? Thanks x

    • Jane's Patisserie on June 26, 2020 at 8:47 am

      I would use a 400g mix like my other drip cakes, and yes you can!

  79. Natasha on June 25, 2020 at 11:44 am

    Hi I could I use this recipe to make an after eight (chocolate and mint) drip cake just instead of kinder bueno?

    Thanks x

    • Jane's Patisserie on June 25, 2020 at 2:53 pm

      Hey! Yes you can use the basics of it! I do also have a mint aero one on my blog you can look at for inspiration x

  80. Marissa Marcoux on June 24, 2020 at 1:48 am

    Hi there! I cannot find kinder chocolate anywhere. Are there any alternatives? Or perhaps a store suggestion

    • Jane's Patisserie on June 24, 2020 at 8:47 am

      A store suggestion depends on where you are – what country are you in? And you can just use another chocolate such as regular milk chocolate!

  81. Ellis on June 22, 2020 at 5:26 pm

    Hi Jane,

    My dad loves twirls/twirl bites and it’s his 60th birthday next week. Would this recipe work if you replaced the kinder chocolate in the buttercream with twirls and obviously decorated with twirls on top?

    Thank you so much,


    • Jane's Patisserie on June 22, 2020 at 9:12 pm

      So I would just melt regular cadburys for the buttercream, but you can decorate with them for sure!

  82. Olivia on June 19, 2020 at 12:21 pm

    Hi Jane,

    This cake looks insane i am going to try re create this for a 18th birthday

    Just wanted to ask what size cake tins do you use? any particular brand too?
    Is it just 2 sponges cut in half or 4 separate sponges?

    So excited to try this one out!!

    • Jane's Patisserie on June 19, 2020 at 7:33 pm

      Cake tin sizes are listed in the methods of my recipes – these are 8″! And the brand doesn’t matter in my opinion really for most cake sponges! x

    • Helen Bray on June 23, 2020 at 7:48 am

      I can’t get sweet hazelnut and chocolate flavouring is there a substitute I can use?

    • Jane's Patisserie on June 23, 2020 at 9:05 am

      Just use vanilla! x

  83. Jess on June 18, 2020 at 12:10 pm

    Hi Jane!

    I’m thinking of getting really creative and making the buttercream blue- I’m an amateur baker so would just adding blue colouring make this blue? As it’s got the kinder chocolate in!


    • Jane's Patisserie on June 18, 2020 at 7:29 pm

      Hiya! I think adding blue may make ie a little oddly coloured as the beginning colour isn’t white! x

  84. Sophie on June 17, 2020 at 4:22 pm

    5 stars
    Hi there this recipe looks amazin😊

    I am planning on making this for my sons birthday, I just had a quick question regarding the chocolate drip. Does it have to be just chocolate or can I make a chocolate ganache?

    Thank you so much!

    • Jane's Patisserie on June 17, 2020 at 6:48 pm

      Hey! You can definitely make a cream ganache – this is just the oil version.

  85. Georgia Streek on June 13, 2020 at 10:06 pm

    Hi Jane,

    I was going to add some ground hazelnuts to the batter as I cannot find any flavouring. Would this work and if so is it just the case of removing the amount of flour that I have used when adding the hazelnut?

    Thanks so much!

    • Jane's Patisserie on June 14, 2020 at 8:29 pm

      Hey! So I have never used ground hazelnuts in a cake before, but I don’t see why it won’t work! x

  86. Niamj on May 28, 2020 at 9:49 pm

    I was looking to make this cake but with a plain sponge instead. Would i just remove the cocoa powder from the recipe in order to get a 4 layer sponge from the recipe?

    • Jane's Patisserie on May 29, 2020 at 9:10 am

      You’d remove the cocoa powder, and add in the same weight of more flour!!

  87. Jessica on May 27, 2020 at 12:37 pm

    Hi Jane

    Making this for my boyfriends birthday I’m really excited so I’m going to do a trial cake first! – could you tell me how tall this cake is?!

    Thank you!

    • Jane's Patisserie on May 27, 2020 at 6:29 pm

      Ahh amazing!! It’s probably about 7″ tall! It’s pretty huge haha! x

  88. Harriet on May 25, 2020 at 3:57 pm

    Do you think this recipe would work just as well with gluten free self raising flour?

    • Jane's Patisserie on May 25, 2020 at 4:59 pm

      Yes! Although, you’d have to check other ingredients for also being gluten free (for example, kinder bueno are not) and I’d advise adding in Xantham Gum to help bind it. x

  89. Niamh on May 22, 2020 at 4:22 pm

    Hi, i am planning on making this cake and i cant find light brown or any type of brown sugar in the shops. Its sold out everywhere. Is it possible to use any other type of sugar. Thanks in advance.

    • Jane's Patisserie on May 22, 2020 at 7:50 pm

      You can use caster sugar, golden caster, or even dark brown instead!

  90. Katie on May 21, 2020 at 9:22 am

    Hello so I’m planning on following this recipe but using Galaxy chocolate instead for my daughters birthday cake as that’s her favourite, would you suggest any other ingredients I should use different? I also won’t be adding in the sweet hazelnut & chocolate favouring.
    I’m so excited to have a go at making it!

    • Jane's Patisserie on May 21, 2020 at 4:08 pm

      Hey! No everything would be an easy swap – use galaxy chocolate instead of the kinder chocolate, and you could always use vanilla in place for the hazelnut flavouring but that’s optional! x

  91. Lauren on May 14, 2020 at 10:55 am

    5 stars
    Hi Jane, love all of your recipes! If I was going to put the chocolate bars upright to decorate, would I just poke them in the cake before the drip sets or is there another way? Thanks x

    • Jane's Patisserie on May 14, 2020 at 2:31 pm

      Ahh thank you!! And yes, I would just do it before it sets! x

  92. Savannah Mullings-Johnson on May 13, 2020 at 4:17 pm

    What would be the measurements if you just used 1 cake tin?

    • Jane's Patisserie on May 13, 2020 at 5:05 pm

      It depends – how many layers do you want? Such as do you want to bake a deep cake and split it, or do you just want a single one layer cake?

  93. Charlotte on January 27, 2020 at 5:25 pm

    5 stars
    LOVE your Recipes and cant wait to try this one, but I’m struggling to find the Sweet hazelnut and chocolate flavouring in supermarkets. What alternative would you advise? Thank you! x

    • Jane's Patisserie on January 27, 2020 at 9:44 pm

      Generally a supermarket won’t do that sort of flavouring – either leave it out or use vanilla!

  94. Charlotte Langton on January 27, 2020 at 1:07 pm

    LOVE your recipes! Going to attempt this cake for my birthday! But I’m struggling to find, Sweet hazelnut and Chocolate flavouring in supermarkets, can you recommenced another flavouring to use instead? thanks x

    • Simone on January 29, 2020 at 10:06 am

      I used a teaspoon of nutella best alternative I could find worked a treat

  95. Valeria Georgallidou on January 23, 2020 at 4:57 pm

    Hi Jane,

    This recipe and cake look amazing and I want to try to make it tomorrow! I have a question about how many days it lasts? Should I put in the fridge when I make it? Should I leave it outside? I am making the cake on a Friday and having guests over on Sunday, so basically where should I store the cake from when I make it until I serve it?

    • Jane's Patisserie on January 24, 2020 at 10:33 am

      Always store cakes at room temp – unless it has a fresh filling such as fresh cream. And as mentioned on the recipe, it lasts 3+ days!

  96. dimitra on November 8, 2019 at 3:02 am

    Do you have the recipe already converted into cups?

  97. Jarred on November 6, 2019 at 9:45 am

    5 stars
    I love the recipes on this blog! I’m thinking of baking this cake as a smaller 2 layer half the ingredients. Just a quick question, I’ve got large eggs in the house, recipe says medium. Does it matter on the size of the eggs or would it be safer just to buy medium eggs?

    • Jane's Patisserie on November 6, 2019 at 2:30 pm

      If you were halving it, I would use 4 large eggs – but in general it’s better I find to use medium for baking a cake as the ratios are easier!

  98. Clare Morgan on October 22, 2019 at 8:30 pm

    Is it possible to scale this cake down to a 6″? I love your recipe but need a smaller cake.

  99. Ellen Brown on September 2, 2019 at 2:48 pm

    Hi Jane, this looks awesome I’d love to make it as a two-tier cake though can you please suggest how I can adapt this recipe? Thanks in advance Ellen

  100. Jessica on August 28, 2019 at 6:22 am

    5 stars
    Another fab recipe, thank you!
    I made a smaller version (6inch, 3 layer) and halved the recipe. Turned out lovely and everyone seemed to enjoy it.

  101. Victoria Symes on August 22, 2019 at 7:46 am

    5 stars
    Hi Jane, thank you for this website! I’ve used loads of your recipes now! I love the idea of this cake and wonder if perhaps you could adapt it to a Ferrero Rocher drip cake? I’d love to see this as the next recipe!! Any tips for adapting it to Ferrero Rocher would be appreciated unless you fancy making it and sharing?!!

  102. Elisha on August 21, 2019 at 9:31 pm

    Hi Jane! I’m looking to make this cake for my friends birthday but she’s not too fond of chocolate cake, would you recommend using the vanilla sponge cake recipe instead? x

    • Jane's Patisserie on August 21, 2019 at 9:50 pm

      You can use this recipe, but take the cocoa powder out and up the flour instead! x

  103. Jessica on August 21, 2019 at 7:48 am

    This looks amazing! Going to make it for my boyfriend’s birthday this weekend!
    Would it be possible to change the oil in the drip to olive or rapeseed or will this just taste awful? Thanks in advance!

    • Jane's Patisserie on August 21, 2019 at 9:14 am

      I’ve never tried rapeseed for a chocolate oil drip, and I could imagine it could taste a little weird. If in doubt, just leave the oil out!

  104. Ellie on August 18, 2019 at 8:15 pm

    Hi Jane, I’m going to make this cake soon and I was just wondering do you have to add in the hazel nut flavouring, would it still taste nice if you didn’t add it in?

    • Jane's Patisserie on August 18, 2019 at 8:29 pm

      It’ll taste different (obviously!) but still yummy! I just really love the flavouring! X

  105. Tracy on July 22, 2019 at 6:28 pm

    Hi Jane I love your recipes and have made a few of your cakes my kids love them! I am looking to make this cake for my sons birthday please could you tell me the kinda chocolate you melt for the butter cream is the little chocolate bars with the white bit in the middle? (snack bars) As I nearly was going to do it with the bueno bar with the wafer inside.

    • Jane's Patisserie on July 22, 2019 at 8:21 pm

      Yes it is the one with the white middle! They’re kinder chocolate.

  106. Christina on July 16, 2019 at 3:10 am

    Hi Jane! I would really love to make this cake for my mum’s surprise birthday but I’m unable to get my hands on the sweet hazelnut and chocolate flavoring. Do you have any alternatives or anything I can substitute it with?

    • Lauren on September 26, 2019 at 12:15 pm

      Hey its probably a bit late but I couldn’t find it either so I used hazelnut syrup (from the coffee aisle) and the cake tastes divine!

  107. Auguste on July 5, 2019 at 9:09 am

    Hi Jane,

    I stumbled upon this recipe and it sounds (and looks!) amazing! I’ll be making this for my partner’s birthday over the weekend, but I only have 7″ or 9″ tins. How high does the tin have to be? I’m thinking of maybe using the 9″ tins – how would you recommend adjusting the volumes for the recipe?

    Can’t wait to make this!


    • Jane's Patisserie on July 5, 2019 at 9:14 am

      Hey! The cakes themselves are probably only 1″-1.25″ when they’re baked, so I have a feeling the 9″ tin would be too large for the recipe as it is. For a 9″, I would usually use 1/3 more of the recipe to make it fit!

  108. Kat on June 11, 2019 at 6:12 pm

    Hi Jane!

    I love your page so much! Would you be able to do a Facebook video of one of your drip cakes? I’m scared to try it!!

    Thank you!

    • Jane's Patisserie on June 11, 2019 at 7:49 pm

      Theres a drip cake video on my youtube channel! X

  109. Alina on April 20, 2019 at 4:21 pm

    5 stars
    Hi Jane just stumbled upon this page but I have to say your recipes are absolutely out of this world! I wanted to make this for my sister but I wanted to know what was the depth of the cake tins you used? I have 20cm tins but I don’t know whether they are the same as what you used.

    Thank you xxx

    • Jane's Patisserie on April 20, 2019 at 7:04 pm

      Mine are naturally deep, but the sponges them selves are only probably 1.5/2″ deep, so any cake tins should be fine!

  110. Helen Ferry on March 25, 2019 at 11:44 am

    5 stars
    Hi Jane,
    Love your recipe’s..would I be possible to make this into a standard two layer cake? Would you just recommend halfing the ingredients?

    • Jane's Patisserie on March 25, 2019 at 1:17 pm

      Yes, just halve it! x

    • Caroline on May 10, 2020 at 5:51 pm

      5 stars
      OMG! Made this for my Son’s birthday, he absolutely loved it, Compliments all the way even before it was cut, it looked spectacular even if I do say so myself. It was just amazing and your instructions are so clear and easy to follow.

      Thank you, your recipes are amazing, can’t wait to work my way through them.

  111. Nicola Dempsey on March 9, 2019 at 8:03 pm

    4 stars
    Made this,only 2 tier, went down a storm. Icing is very sweet.

  112. Emma Emson on March 3, 2019 at 3:43 pm

    5 stars
    Made for a 16th Birthday and slightly altered the decoration but all in all the cake turned out perfect! As do all the recipes I have tried of yours to be honest! However, this was my best effort yet due to the fact it was for someone else I think! A bit more pressure! I made the Bueno cupcakes to go with it as well.

  113. Charlotte Davis on February 27, 2019 at 12:45 pm

    Can I swap the light brown sugar for golden caster sugar?

  114. Natalie on January 21, 2019 at 7:35 pm

    Hi, I would like to make this for someone but they don’t like dark chocolate, would I be able to use something else for the drip or will it not turn out? Thanks 😊

    • Jane's Patisserie on January 21, 2019 at 7:38 pm

      You can use milk chocolate, but just don’t add anything to it!

  115. Natalie on January 21, 2019 at 7:31 pm

    I would like to make this for someone but they really don’t like dark chocolate, would I be able to use another chocolate for the drip or would it not turn out? Thanks 😊

  116. Lauren Trinh on January 14, 2019 at 5:48 pm

    Hi Jane, I just want to ask, how much does the cake weight?

    • Jane's Patisserie on January 14, 2019 at 5:52 pm

      I’m afraid I have no idea! I guess if you add all the ingredients up then that would be the total weight x

  117. Rebecca Johnon on January 14, 2019 at 12:09 pm

    I tried this recipe at the weekend for my sister’s birthday and I have to say thank you, the cake turned out lovely and everyone enjoyed it. 🙂 Can’t wait to try out your other recipes. x

  118. Stephani Hughes on January 10, 2019 at 7:58 pm

    Hi Jane,
    I am attempting your Kinder Bueno drip cake this weekend for a friends birthday. I have made your Terrys Chocolate Orange Drip cake from your Sweet Treats Ebook. It turned out great, however the buttercream was a little stiff and made the cake seem a bit dry and it was difficult to spread over the sponge. Is there something I can add to this buttercream recipe to loosen it up, if i need to? Would a small amount of water do the the trick?

    Steph 🙂

    • Jane's Patisserie on January 10, 2019 at 8:06 pm

      I really wouldn’t recommend loosening buttercream to go on a drip cake as it needs to be able to withstand going around the edges – chances are your other buttercream really just needed some more beating at each stage (such as the butter itself really being room temp so nice and loose)! If the cake was dry, it was overbaked! Also, the two buttercream are quite different due to different flavours so I would try this one before altering! x

    • Stephani on January 12, 2019 at 3:46 pm

      5 stars
      Thank you for your advice! You were right about the buttercream, just needed more beating! It is much lighter and looks great!
      Love this recipe!! 🙂

  119. Trudie Boateng on December 31, 2018 at 4:37 pm

    Hey Jane xx It states in your recipe that you used kinder chocolate for the buttercream. May i ask how u managed to keep the color of the buttercream as a ivory color? x Btw i love ur recipess, keep it up!

    • Jane's Patisserie on January 1, 2019 at 8:46 am

      The kinder chocolate melts in such a way – the kinder chocolate is really white inside, with only a little ‘milk chocolate’ colour on the outside so it becomes that colour by itself x

  120. Maya on December 25, 2018 at 10:39 am

    Hi Jane,

    This looks amazing and I really want to make it for my husband’s birthday!! I’m just struggling to figure out how much I would need for the sponge in a 3-layer cake – have you got any tips? Thanks and many congratulations on your blog’s birthday! It’s my go-to site for baking.

    • Jane's Patisserie on December 27, 2018 at 9:50 am

      Go more along the lines of my Oreo Drip Cake or similar, as they’re all designed as three layers! x

  121. Jay on December 19, 2018 at 6:33 pm

    Hi there,
    I was wondering what brand of unsalted butter you use for your buttercream?

    • Jane's Patisserie on December 20, 2018 at 9:04 am

      I use any supermarket own, nothing branded! x

  122. Tanya on November 12, 2018 at 1:47 pm

    Help my butter cream has gone grainy
    What do I do

    • Jane's Patisserie on November 13, 2018 at 9:29 am

      I’m unsure as to what you’ve done, but sounds like its split a little! Next time you make it, make sure the kinder chocolate isn’t too hot, and don’t add any extra liquid and beat alot first.

  123. Jeen on November 9, 2018 at 11:43 pm

    5 stars
    Hello there!! 🙂
    I just stumbled across your blog and i would love to make this cake for my best friend’s birthday next week.
    However, i would like to bake it in a 6inch tin (as she is currently on a diet) so I thought she would appreciate it more if i make a smaller version of this beautiful cake rather than tempting her with the bigger version!! My maths is non existent, would I have to divide everything by 4? :/

    • Jane's Patisserie on November 10, 2018 at 8:50 am

      For a 6″ version, you would use 2/3 of the recipe but treat it the same (apart from cooking time, that would be less) xx

    • Kerry on December 22, 2018 at 6:57 pm

      Hi Jane

      If you only have 9” tins what ratio do you use please ? Thank you

    • Jane's Patisserie on December 22, 2018 at 10:20 pm

      Add 1/3 more to the recipe (For everything), and maybe bake for a smidge longer! x

    • Kerry on December 28, 2018 at 10:05 pm

      The recipe was amazing Jane! Thank you so much and I look forward to using your other recipes x

  124. Sammie on November 3, 2018 at 8:05 pm

    5 stars
    I love love love this cake. And I totally agree that drip cakes are worth the extra effort. I’m pinning. You are such an inspiration and massive congratulations to your 4th blog birthday. Keep doing what you do, you just get better and better. Xxxx

    • Jane's Patisserie on November 3, 2018 at 9:13 pm

      Thank you so much, Sammie, I really appreciate it! xxxxx

  125. Nida on November 3, 2018 at 4:40 pm

    5 stars
    Hi jane
    This is my first time i am commenting in some blog.i just love ur recipes though i didnt try any yest but
    Soon i will and tell u the result.i love baking but didnt get that time to bake as i am mother of a daughter too.i read ur recipes and love ur way of telling and how u also tell about the things where to buy from.this is called ur honesty towards ur work.i j7st love ur recipes and will surely try specially ur cakes for sure.i want to run my own cake busniss too can u give me some adivse for that.thanks again for lovely recipes.
    Take care.

  126. Lottie on November 3, 2018 at 1:20 pm

    FOUR layers!!! Jane, you have truly out done yourself here!! Can NOT wait to give his bake a go!!

    • Jane's Patisserie on November 3, 2018 at 1:22 pm

      Go big or go home when baking a celebration cake hahah!

  127. Reema on November 3, 2018 at 9:35 am

    5 stars
    Hi Jane,
    I think your recipes are fab and I always get tonnes of compliments when I bake from your website.

    Quick Q: how do you prevent the cake from crumbling when you apply buttercream to the sides? Is it that I’ve made the buttercream too thick – whenever I cover a cake it’s such a chore and then you get the crumbs in the buttercream finishing …?

    • Jane's Patisserie on November 3, 2018 at 12:17 pm

      Apply a thin layer first, as a crumb coat, put it in the fridge for 20 minutes and it’ll seal the crumbs in x

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