Kinder Bueno Drip Cake!
*This post may contain affiliate links. Please see my disclosure for more details!*
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!
Find my other Recipes on my Recipes Page!
You can find me on:
Instagram
Facebook
Pinterest
Twitter
Youtube
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.
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
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.
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.