Kinder Bueno Bar Chocolate Cake Recipe

Kinder Bueno Bar Chocolate Cake Recipe brings moist chocolate layers, silky hazelnut cream, and a glossy milk-chocolate ganache studded with crunchy Kinder Bueno chunks. It suits candy-bar fans who want bakery-level flavor at home, and the total time lands around 1 hour 40 minutes from start to finish. I baked a tester on a Tuesday night and sent my neighbors into stunned silence.

Why You Should Try This Kinder Bueno Bar Chocolate Cake Recipe

This Kinder Bueno Bar Chocolate Cake Recipe pairs a tender cocoa sponge with Nutella-forward hazelnut filling and a shiny ganache that tastes like the bar in celebration form. You slice through soft cake, hit creamy hazelnut, and finish with crisp wafer bites on top.

Every bite hits chocolate, hazelnut, and wafer crunch in perfect balance, and the slices vanish faster than I can plate them. ★★★★★

Ingredients You’ll Need

• Chocolate cake layers

  • All-purpose flour 2 cups
  • Granulated sugar 1.75 cups
  • Dutch-process cocoa powder 0.75 cup (natural cocoa works but tastes lighter)
  • Baking powder 1.5 teaspoons
  • Baking soda 1.5 teaspoons
  • Fine salt 0.75 teaspoon
  • Large eggs 2, room temp
  • Buttermilk 1 cup, room temp (stir 1 tablespoon lemon juice into 1 cup milk for a quick swap)
  • Strong hot coffee 0.75 cup (or hot water; coffee boosts chocolate flavor)
  • Vegetable oil 0.5 cup (canola works)
  • Vanilla extract 2 teaspoons

• Hazelnut cream filling

  • Hazelnut spread 1 cup (Nutella or similar)
  • Mascarpone 8 ounces, cold (or cream cheese for a tangier note)
  • Heavy cream 0.75 cup, cold
  • Powdered sugar 0.25 cup
  • Pinch of fine salt
  • Toasted finely chopped hazelnuts 0.25 cup, optional for texture

• Milk-chocolate ganache

  • Milk chocolate 10 ounces, finely chopped (use bars like Lindt or Ghirardelli for smoother melt)
  • Heavy cream 0.75 cup
  • Unsalted butter 1 tablespoon, room temp, for shine

• Garnish

  • Kinder Bueno bars 4 to 6, chopped plus a few intact sticks for the top
  • Extra toasted hazelnuts, optional
  • Flaky salt, optional pinch

• Pantry shortcuts and swaps

  • Shortcut: use one box chocolate cake mix and swap the water for coffee; bake in two 8-inch pans.
  • Time saver: buy a tub of chocolate frosting and whisk in 0.5 cup hazelnut spread for a quick filling.
  • Drip cheat: warm store-bought chocolate fudge sauce until pourable if ganache feels like a big task.

• Equipment

  • Two 8-inch round cake pans, parchment circles, nonstick spray
  • Mixing bowls, whisk, rubber spatula
  • Hand mixer or stand mixer
  • Small saucepan and heatproof bowl for ganache
  • Measuring cups and spoons, kitchen scale if you like precision
  • Wire rack, offset spatula, long serrated knife for leveling

How to Make Kinder Bueno Bar Chocolate Cake Recipe

Prep the pans and oven

1. Heat the oven to 350°F. Spray two 8-inch pans and line the bottoms with parchment. Spray the parchment lightly.

Mix the chocolate cake batter

1. Whisk flour, sugar, cocoa, baking powder, baking soda, and salt in a large bowl.
2. Whisk eggs, buttermilk, oil, vanilla, and hot coffee in a second bowl.
3. Pour the wet mixture into the dry bowl and whisk until smooth. Scrape the bowl so no dry pockets hide.

Bake the layers

1. Divide batter evenly between pans. Weigh the pans if you want perfectly even layers.
2. Bake 28 to 32 minutes until a toothpick comes out with a few moist crumbs.
3. Cool 10 minutes in the pans, then turn layers onto a rack. Peel off parchment and cool completely.

Make the hazelnut cream filling

1. Beat mascarpone on medium speed until smooth, about 30 seconds.
2. Add hazelnut spread, powdered sugar, and salt. Mix until creamy.
3. Stream in cold heavy cream while mixing on medium-high until the filling looks thick, fluffy, and spreadable, 1 to 2 minutes.
4. Fold in chopped hazelnuts if you want light crunch.

Make the milk-chocolate ganache

1. Heat cream in a small saucepan until it steams and tiny bubbles form at the edges. Do not boil.
2. Pour hot cream over chopped milk chocolate in a heatproof bowl. Let it sit 2 minutes.
3. Add butter, then whisk until smooth and glossy. Cool 15 to 20 minutes until it thickens to a slow ribbon.

Assemble the cake

1. Level the cooled cake layers if needed.
2. Place the first layer on a board. Spread all the hazelnut cream to the edges.
3. Sprinkle a handful of chopped Kinder Bueno over the filling for wafer crunch.
4. Top with the second layer, cut side down. Press gently to set.

Finish with ganache and garnish

1. Pour ganache over the center of the cake and nudge it to the edges so it drips naturally.
2. Chill 15 minutes to set a soft glaze.
3. Crown the top with more chopped Kinder Bueno, a few intact sticks, and a tiny pinch of flaky salt if you like contrast.
4. Slice with a hot knife for neat edges. Wipe the blade between cuts.

Tips & Tricks

• Use room temp eggs and buttermilk so the batter mixes smoothly and bakes evenly.
• Swap hot water for coffee if you avoid caffeine; the cake still tastes rich.
• Whisk the batter only until smooth to keep the crumb tender.
• Cool the layers fully before filling, or the cream will slide.
• If the filling feels loose, chill it 10 minutes and beat briefly.
• Let ganache thicken to a slow ribbon so it clings without flooding the plate.
• Add fresh Kinder Bueno pieces right before serving to keep the wafer crisp.
• Freeze wrapped cake layers up to 2 months and thaw in the fridge overnight before assembling.
• Use a cake turntable if you own one; it makes spreading and drip control easier.
• Microwave a slice 12 to 15 seconds for a gooey, bakery-style bite.

What to Serve with Kinder Bueno Bar Chocolate Cake Recipe

Serve slices with cold milk or hot espresso to complement the hazelnut chocolate notes. A scoop of vanilla bean ice cream softens the richness and adds a creamy chill. Fresh raspberries or strawberries cut the sweetness and look party-ready. If you want extra crunch, scatter toasted hazelnuts on each plate right before you walk it to the table.

Make-Ahead and Storage

• Make the cake layers 1 to 2 days ahead. Wrap them tightly and keep them at room temp. You can also freeze them for up to 2 months.
• Mix the hazelnut cream up to 24 hours ahead and refrigerate it. Beat it for 10 seconds before spreading if it firms up.
• Keep the assembled cake covered in the fridge up to 4 days. The wafer topping softens in the fridge, so add fresh Kinder Bueno on serving day.
• For best texture, let chilled slices stand 20 to 30 minutes at room temp before serving. Warm a slice in the microwave 10 to 15 seconds if you like a softer bite.
• Freeze leftover slices tightly wrapped for up to 1 month. Thaw in the fridge overnight, then let them stand at room temp before you plate them.

Ally Sanders

Kinder Bueno Bar Chocolate Cake Recipe

Kinder Bueno Bar Chocolate Cake brings moist chocolate layers, silky hazelnut cream, and glossy milk-chocolate ganache studded with crunchy Kinder Bueno chunks for candy-bar lovers at home.

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Prep Time 40 minutes mins

Cook Time 32 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 12

Course: Dessert

Ingredients

  

• 2 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 3/4 cup Dutch-process cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon fine salt
• 2 large eggs, room temperature
• 1 cup buttermilk, room temperature
• 3/4 cup strong hot coffee
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract

• 1 cup hazelnut spread (such as Nutella)
• 8 ounces mascarpone, cold
• 3/4 cup heavy cream, cold
• 1/4 cup powdered sugar
• 1 pinch fine salt
• 1/4 cup toasted finely chopped hazelnuts

• 10 ounces milk chocolate, finely chopped
• 3/4 cup heavy cream
• 1 tablespoon unsalted butter, room temperature

• 4-6 bars Kinder Bueno bars, chopped plus a few intact sticks
• extra toasted hazelnuts
• 1 pinch flaky salt

Instructions

 

1. Heat the oven to 350°F (175°C). Spray two 8-inch round cake pans and line the bottoms with parchment paper. Lightly spray the parchment.

1. In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
2. In a separate bowl, whisk the eggs, buttermilk, vegetable oil, vanilla extract, and hot coffee until combined.
3. Pour the wet ingredients into the dry ingredients and whisk until the batter is smooth with no dry pockets remaining.

1. Divide the batter evenly between the prepared pans. Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
2. Cool the cakes in the pans for 10 minutes, then turn them out onto a wire rack. Peel off the parchment and let the layers cool completely.

1. In a mixing bowl, beat the cold mascarpone on medium speed until smooth, about 30 seconds.
2. Add the hazelnut spread, powdered sugar, and a pinch of salt. Mix until creamy and combined.
3. With the mixer running on medium-high, slowly stream in the cold heavy cream and beat until the filling becomes thick, fluffy, and spreadable, 1 to 2 minutes.
4. Fold in the toasted finely chopped hazelnuts if using.

1. Heat the heavy cream in a small saucepan over medium heat until it steams and tiny bubbles form around the edges; do not let it boil.
2. Place the chopped milk chocolate in a heatproof bowl and pour the hot cream over it. Let stand for 2 minutes.
3. Add the butter, then whisk until the ganache is smooth and glossy. Let it cool for 15 to 20 minutes until it thickens to a slow ribbon consistency.

1. If needed, level the cooled cake layers with a long serrated knife.
2. Place the first cake layer on a serving board or plate. Spread all of the hazelnut cream filling evenly over the surface to the edges.
3. Sprinkle a generous handful of chopped Kinder Bueno pieces over the filling for wafer crunch.
4. Top with the second cake layer, cut side down, and press gently to set the layers together.

1. Pour the cooled ganache over the center of the cake and gently nudge it toward the edges, allowing it to drip naturally down the sides.
2. Chill the cake for about 15 minutes to set the soft ganache glaze.
3. Garnish the top with more chopped Kinder Bueno, a few intact sticks, extra toasted hazelnuts if desired, and a tiny pinch of flaky salt for contrast.
4. Slice with a knife warmed under hot water and wiped dry between cuts for neat edges.

Notes

Nutrition Information
Approximate per serving (1 of 12): 640 calories; fat 40 g; saturated fat 19 g; carbohydrates 65 g; fiber 4 g; sugars 45 g; protein 9 g; sodium 430 mg. Values are estimates and will vary based on specific brands, exact amounts, and portion size.