Kinder Bueno Drip Cake!
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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.
Sponge
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!
Ingredients
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
Instructions
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!
Notes
- For this recipe I recommend...
- 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.
- Recipe update June 2022 - only difference is using a different drip method (150g dark chocolate + 1-2tsps oil before), and changing the flavouring to vanilla from This sweet hazelnut & chocolate flavouring!
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.
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!
Thanks!
Hiya! I think adding blue may make ie a little oddly coloured as the beginning colour isn’t white! x
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!
Hey! You can definitely make a cream ganache – this is just the oil version.
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!
Hey! So I have never used ground hazelnuts in a cake before, but I don’t see why it won’t work! x
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?
Thanks
You’d remove the cocoa powder, and add in the same weight of more flour!!
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!
Ahh amazing!! It’s probably about 7″ tall! It’s pretty huge haha! x
Do you think this recipe would work just as well with gluten free self raising flour?
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
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.
You can use caster sugar, golden caster, or even dark brown instead!
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!
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
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
Ahh thank you!! And yes, I would just do it before it sets! x
What would be the measurements if you just used 1 cake tin?
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?
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
Generally a supermarket won’t do that sort of flavouring – either leave it out or use vanilla!
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
I used a teaspoon of nutella best alternative I could find worked a treat
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?
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!
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!