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
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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?
Yeah you can do any sponge inside – vanilla for example could be tasty! x
Would it be possible to use the sweet hazelnut and chocolate flavouring to make a buttercream?
Yes for sure!! Add a little at a time until you reach the flavour you like x
Amazing recipe, made the 2 tier version and was perfect!
Beth, did you just half all the ingredients for a two tier?
Hi Jane I was wondering if you knew the height of this cake once made? Thankyou. Can’t wait to try!
About 7″ I think!
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
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
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?
I’m not 100% sure as I haven’t obviously seen it – but anything similar to caster sugar is good!
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
Honestly I am really not sure – the 7″ tin sounds very small so I wouldn’t be sure on that, but I guess the best thing to recommend is to try this website and see what it recommends you use – http://www.cakebaker1.co.uk/apps-for-bakers/baking-tin-size-conversion-calculator/ x
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?
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!
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!
Yes it will be fine – as mentioned on the post you can just use vanilla instead! X
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
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
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
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
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?
I would use 2/3 of the recipe x
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
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.
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
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
Okay that’s great! Thanks so much, I will definitely take that into consideration xx
Hi,
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?
Usually it’s about 2/3 of a recipe! x
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
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
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?
I usually use caster sugar for vanilla/plain cakes personally xx