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A Four-Layer Chocolate Cake with Kinder Chocolate Frosting, Chocolate Drip, and all the Kinder Bueno Goodness!
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…!
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 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!
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!
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! 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!
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!
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. 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. 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.
When I am decorating the sides of the cake for the drip, I recommend these piping bags for the drips. 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!
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! 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!
A Four-Layer Chocolate Cake with Kinder Chocolate Frosting, Chocolate Drip, and all the Kinder Bueno Goodness!
- 500 g Unsalted Butter/Stork
- 500 g Light Brown Sugar
- 420 g Self Raising Flour
- 80 g Cocoa Powder
- 10 Medium Eggs
- 2 tsp Baking Powder
- 2 tsp Sweet Hazelnut & Chocolate Flavouring
- 400 g Unsalted Butter (not stork)
- 800 g Icing Sugar
- 300 g Kinder Chocolate
- 150 g Dark Chocolate
- 1-2 tbsp Sunflower Oil/Vegetable Oil
- Kinder Bueno
- Kinder Eggs
- Kinder Chocolate
- Extra Chocolate
- Sprinkles
Preheat your oven to 180C/160C Fan, and line four 8"/20cm cake tins with parchment paper.
Beat together your Butter and Sugar until light and fluffy.
Add in your Flour, Cocoa Powder, Eggs, flavouring and Baking Powder and beat again till combined.
I usually beat the mixture for a couple of minutes till nice and smooth!
Split between the tins, about 500g of mix per tin) and bake in the oven for 25-30 minutes. Test the cakes with a skewer to make sure it comes out clean.
Leave the cakes to cool in the tins for 10 minutes, and then transfer to a wire rack to cool fully.
Make sure your Unsalted Butter is at room temperature and beat on its own for a couple of minutes.
Melt your 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 your Icing Sugar into your Butter and beat in fully. I usually add a little as I go when its a large amount.
Add in your melted Kinder Chocolate and beat again.
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 its time to decorate the sides.
Slather on some buttercream onto the sides using a small angled spatula, or a piping bag. Cover the entire cake quite thickly.
Using a large metal scraper, gently but firmly scrape around the edges of the cake in long glides. As you move, some buttercream will come off.
Keep going till you have a lovely smooth surface. If you scrape so much off you reach the cake again, you've gone too far. Repeat it again to get the thickness.
Spread it over the top as well so the top is covered.
Leave the buttercream to 'crust' slightly by leaving the cake for a little while, or put in the fridge for 20 minutes or so.
Melt your Dark Chocolate carefully until smooth, and mix in the oil to loosen ever so slightly. It's important to use Dark chocolate, and not milk or white.
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!
- For this recipe I recommend... (affiliate links)
- This cake is very tall... for a smaller version, simply halve the recipe.
- It'll make a delicious two-layer cake.
- This cake will last for 3 days+ at room temperature.
- You can use milk/dark chocolate in the buttercream instead, but I definitely recommend the Kinder Chocolate to fit with the theme.
ENJOY!
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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.
This post may contain Affiliate Links.
Do you have the recipe already converted into cups?
No – I don’t work in cups.
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?
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!
Is it possible to scale this cake down to a 6″? I love your recipe but need a smaller cake.
Thanks
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
Halve it!
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.
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?!!
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
You can use this recipe, but take the cocoa powder out and up the flour instead! x
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!
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!
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?
It’ll taste different (obviously!) but still yummy! I just really love the flavouring! X
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.
Yes it is the one with the white middle! They’re kinder chocolate.
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?
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!
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!
Best,
Auguste
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!
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!
Theres a drip cake video on my youtube channel! X
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
Mine are naturally deep, but the sponges them selves are only probably 1.5/2″ deep, so any cake tins should be fine!
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?
Yes, just halve it! x
Made this,only 2 tier, went down a storm. Icing is very sweet.
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.
Can I swap the light brown sugar for golden caster sugar?
Yes!
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 😊
You can use milk chocolate, but just don’t add anything to it!
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 😊
Hi Jane, I just want to ask, how much does the cake weight?
I’m afraid I have no idea! I guess if you add all the ingredients up then that would be the total weight x
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
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?
Thanks
Steph 🙂
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
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!! 🙂
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!
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
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.
Go more along the lines of my Oreo Drip Cake or similar, as they’re all designed as three layers! x
Hi there,
I was wondering what brand of unsalted butter you use for your buttercream?
I use any supermarket own, nothing branded! x
Hi
Help my butter cream has gone grainy
What do I do
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.
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? :/
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
Hi Jane
If you only have 9” tins what ratio do you use please ? Thank you
Add 1/3 more to the recipe (For everything), and maybe bake for a smidge longer! x
The recipe was amazing Jane! Thank you so much and I look forward to using your other recipes x
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
Thank you so much, Sammie, I really appreciate it! xxxxx
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.
FOUR layers!!! Jane, you have truly out done yourself here!! Can NOT wait to give his bake a go!!
Go big or go home when baking a celebration cake hahah!
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 …?
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