Kinder Bueno Drip Cake!

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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!

Kinder Bueno Drip Cake!

A Four-Layer Chocolate Cake with Kinder Chocolate Frosting, Chocolate Drip, and all the Kinder Bueno Goodness!
4.88 from 24 votes
Print Pin Rate
Category: Cake
Type: Drip Cake
Keyword: Kinder Bueno
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 20 Slices
Author: Jane's Patisserie


Cake Ingredients

  • 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

Buttercream Ingredients

  • 400 g Unsalted Butter (not stork)
  • 800 g Icing Sugar
  • 300 g Kinder Chocolate

Decoration Ingredients

  • 150 g Dark Chocolate
  • 1-2 tbsp Sunflower Oil/Vegetable Oil
  • Kinder Bueno
  • Kinder Eggs
  • Kinder Chocolate
  • Extra Chocolate
  • Sprinkles


For the Cake

  • 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. 

For the Buttercream

  • 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. 

For the Decoration

  • 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!




Find my other Recipes on my Recipes Page!

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About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!


  • Jo
    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
      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

  • Christa
    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
      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!

  • Emma
    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

  • Harriet
    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
      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!

  • Aoife
    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
      October 21, 2020 at 7:11 pm

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

  • Grace Reynolds
    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
      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

  • Marie
    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
      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
      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
      October 27, 2020 at 4:34 pm

      I would use 2/3 of the recipe x

  • Elisha
    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
      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
      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
      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
      September 8, 2020 at 7:25 pm

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

  • Beth
    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
      August 27, 2020 at 4:05 pm

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

  • Megan
    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
      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

    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
      August 19, 2020 at 12:03 pm

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

  • Louise
    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
      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

  • Lily
    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
      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

  • Jen Barrow
    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
      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

  • Brooke
    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
      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!

  • chloe
    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
      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

  • Holly
    July 23, 2020 at 2:10 pm

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

    • Jane's Patisserie
      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!

  • Zoe
    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
      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!

  • Ellie
    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
      July 18, 2020 at 4:41 pm

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

  • Natalie
    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
      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!

  • Jade fearon
    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
      July 7, 2020 at 4:41 pm

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

  • Holly Parry
    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
      June 26, 2020 at 8:47 am

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

  • Natasha
    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
      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

  • Marissa Marcoux
    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
      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!

  • Ellis
    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
      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!

  • Olivia
    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
      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
      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
      June 23, 2020 at 9:05 am

      Just use vanilla! x

  • Jess
    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
      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

  • Sophie
    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
      June 17, 2020 at 6:48 pm

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

  • Georgia Streek
    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
      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

  • Niamj
    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
      May 29, 2020 at 9:10 am

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

  • Jessica
    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
      May 27, 2020 at 6:29 pm

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

  • Harriet
    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
      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

  • Niamh
    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
      May 22, 2020 at 7:50 pm

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

  • Katie
    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
      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

  • Lauren
    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
      May 14, 2020 at 2:31 pm

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

  • Savannah Mullings-Johnson
    May 13, 2020 at 4:17 pm

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

    • Jane's Patisserie
      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?

  • Charlotte
    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
      January 27, 2020 at 9:44 pm

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

  • Charlotte Langton
    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
      January 29, 2020 at 10:06 am

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

  • Valeria Georgallidou
    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
      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!

  • dimitra
    November 8, 2019 at 3:02 am

    Do you have the recipe already converted into cups?

  • Jarred
    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
      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!

  • Clare Morgan
    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.

  • Ellen Brown
    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

  • Jessica
    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.

  • Victoria Symes
    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?!!

  • Elisha
    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
      August 21, 2019 at 9:50 pm

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

  • Jessica
    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
      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!

  • Ellie
    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
      August 18, 2019 at 8:29 pm

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

  • Tracy
    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
      July 22, 2019 at 8:21 pm

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

  • Christina
    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
      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!

  • Auguste
    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
      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!

  • Kat
    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
      June 11, 2019 at 7:49 pm

      Theres a drip cake video on my youtube channel! X

  • Alina
    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
      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!

  • Helen Ferry
    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
      March 25, 2019 at 1:17 pm

      Yes, just halve it! x

    • Caroline
      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.

  • Nicola Dempsey
    March 9, 2019 at 8:03 pm

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

  • Emma Emson
    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.

  • Charlotte Davis
    February 27, 2019 at 12:45 pm

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

  • Natalie
    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
      January 21, 2019 at 7:38 pm

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

  • Natalie
    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 😊

  • Lauren Trinh
    January 14, 2019 at 5:48 pm

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

    • Jane's Patisserie
      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

  • Rebecca Johnon
    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

  • Stephani Hughes
    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
      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
      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!! 🙂

  • Trudie Boateng
    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
      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

  • Maya
    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
      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

  • Jay
    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
      December 20, 2018 at 9:04 am

      I use any supermarket own, nothing branded! x

  • Tanya
    November 12, 2018 at 1:47 pm

    Help my butter cream has gone grainy
    What do I do

    • Jane's Patisserie
      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.

  • Jeen
    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
      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
      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
      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
      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

  • Sammie
    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
      November 3, 2018 at 9:13 pm

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

  • Nida
    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.

  • Lottie
    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
      November 3, 2018 at 1:22 pm

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

  • Reema
    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
      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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