This Kinder Bueno cake tastes just like our favorite candy bar!
Its cookie crusted, moist chocolate cake layers are filled with a fluffy hazelnut mousse and milk chocolate buttercream!!
How to Make This Kinder Bueno Cake
To make sure this cake turns out as amazing as possible, let’s walk through each step together!
I’ve also included a video tutorial of the process below.
Step 1: Make the Hazelnut Mousse Cake Filling
Make the hazelnut mousse filling first so that it has time to set.
This can be made up to 2 days in advance and stored in the fridge.
Add the white chocolate chips and 1/2 cup heavy cream in a medium-sized, heat-proof bowl.
Heat for 60-75 second in the microwave, then let the mixture sit for a minute. Stir until combined with a rubber spatula. The white chocolate should be completely melted, and the mixture should be smooth.
Mix in the hazelnut paste or Nutella into the white chocolate mixture and stir until combined. Set aside.
Add the remaining heavy cream, powdered sugar, vanilla extract, and a pinch of fine salt in a large bowl or the bowl of a stand mixer fit with a whisk attachment.
Mix on medium-high speed until the whipped cream starts to gather in the whisk attachment and you can see texture around the edges of the bowl.
The whipped cream should be thick and able to keep its shape.
Gently fold half of the whipped cream into the hazelnut white chocolate mixture using a rubber spatula.
Cover the mousse with plastic wrap and chill in the refrigerator for at least 2 hours, or up to 2 days.
If you use Nutella instead of hazelnut paste, the mousse will look darker in color (like in the photo below).
Step 2: Make the Shortbread Crust
Next, make the shortbread crusted vanilla cake layers!
Use a food processor or Ziplock bag and a rolling pin to crush the shortbread cookies into a fine crumb.
Some brands have enough butter in the cookies to moisten the mixture and help it stick together.
If your cookie crumbs look dry and don’t stick together when you squeeze them in the palm of your hand (see picture below), add 2/3 cup of melted butter and mix until combined.
Divide the remaining cookie mixture evenly between the prepared pans.
Use the flat bottom of a measuring cup or glass to press down firmly and create a compact, even crust.
Bake for 6 minutes then remove from the oven and place the pans on a wire rack to cool. Be sure to keep your oven on!!
Step 3: Make the Chocolate Cake Batter
Then we make the chocolate cake batter! Pour the batter on top of the baked shortbread crusts, dividing the batter evenly between the pans.
Bake for 28-32 minutes or until a toothpick comes out with a few moist crumbs. Rotate the pans halfway through to help them bake evenly.
Remove the cake layers from the oven and let them cool in the pans for about 10 minutes.
Gently run an offset spatula around the rim of the cake pans to loosen them. Be careful as you do this so that you don’t break up the shortbread crust at the bottom!
Carefully flip them onto wire racks to finish cooling. Once the cake layers have cooled to room temperature, use a serrated knife to level the top of each cake layer.
It makes the cake so much easier to stack and assemble!! If you’re making these in advance, you can wrap and freeze them at this point.
Step 4: Make the Chocolate Hazelnut Buttercream
While the cake layers bake and cool, make the chocolate hazelnut buttercream.
Mix the frosting on the lowest speed with a paddle attachment once it’s made to push out any excess air.
I also like to stir it by hand with a rubber spatula once it’s fully made. This makes the frosting silky smooth and easier to smooth onto your cake.
This frosting can also be made in advance if needed and kept in the fridge for up to a month.
Step 5: Stack and Fill the Cake Layers
Stack and frost the cake layers on a greaseproof cake board. Use a dab of chocolate buttercream to help stick the first cake layer to the board (crust side down).
As you assemble the cake, pipe a ring of chocolate buttercream around each cake layer. Spread about 1/3 of the hazelnut mousse inside each buttercream ring.
Sprinkle two, roughly chopped Kinder Bueno bars over the top of the mousse. Repeat with the remaining cake layers.
Step 6: Crumb Coat the Cake
Once you’ve stacked the cake layers, smooth a thin coat of chocolate buttercream around the cake with an offset spatula and bench scraper.
Chill the cake for about 10 minutes in the freezer or 30 minutes in the fridge, until the frosting is firm to the touch.
Step 7: Frost and Decorate the Kinder Bueno Cake
Cover the cake with a second, thicker layer of chocolate hazelnut buttercream and smooth using a bench scraper or icing comb.
Press a row of mini Kinder Bueno bars around the base of the cake.
Place 1/3 cup of Nutella in a small piping bag and heat in the microwave for 15-20 second, or until it’s a thinner consistency.
Drizzle over the top of the cake.
Use the leftover buttercream to pipe swirls on top of the cake (I used an Ateco 828 piping tip, but any open star tip will work great).
Top each swirl with a mini Kinder Bueno bar, then enjoy!
Substitutions & Swaps – Kinder Bueno Cake
Some swaps and substitutions that can be made in this recipe include:
- Shortbread Cookies – You can use crushed graham crackers in place of the shortbread cookies if needed. You can also skip the shortbread crust and just make regular chocolate cake layers.
- All-Purpose Flour– This recipe turns out best with all-purpose flour. However, you can swap in a good gluten free flour blend (like this) if needed. Just be sure to stir the batter longer than normal to help give the cake proper structure, and let the batter sit for about 20 minutes before baking it if you opt to make a gluten free version.
- Large Eggs – If you have an egg allergy you can try using a vegan egg replacer or flaxseed eggs.
- Buttermilk – You can also use full fat yogurt, sour cream, whole milk, or an alternative yogurt or milk (almond, soy, oat) if needed.
- Vegetable Oil – Use any flavorless oil in this recipe.
Substitutions & Swaps: Chocolate Hazelnut Buttercream
- Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter. Just be sure to omit the salt that this frosting recipe calls for. You can also use vegan butter in its place!
- Hazelnut Paste – To really make this cake taste like a Kinder Bueno bar, you have to use hazelnut paste in the frosting and mousse filling!! I order mine online. If you can’t get your hands on hazelnut paste, Nutella can be used in its place.
- Heavy Cream – You can use whole milk or alternative milk (soy, almond, oat) instead of heavy cream or whipping cream. This will thin the frosting out more though, so I recommend using about half the amount the recipe calls for.
- Nutella – I like using Nutella to flavor this buttercream, but you can also use any brand of chocolate hazelnut spread or straight hazelnut paste.
Tips for Making the Best Chocolate Kinder Bueno Cake
- To really make this cake taste like a Kinder Bueno bar, you have to use hazelnut paste in the frosting and mousse filling!! I order mine online.
- Ingredients at room temp mix together better! Set out any cold ingredients ahead of time.
- Properly measure your flour (spoon into the cup measure, then level). Or better yet, use a kitchen scale to measure your dry ingredients.
- Use a scale to weigh your cake pans as you fill them. It will make your cake layers bake to the same height and bake more evenly.
- Level your room temperature or thawed cake layers with a serrated knife to make them easier to stack.
- Chill your cake layers in the freezer for about 20 minutes before assembling the cake. It makes it so much easier to stack and frost them!
Making This Kinder Bueno Cake in Advance and Storage Tips
Make your cake layers in advance and freeze them. It breaks the process up and makes it more approachable.
Make the chocolate hazelnut frosting ahead of time or save any leftover frosting. Store it in an airtight container in the fridge for up to a month.
Just be sure to give it a good stir once it thaws to make it nice and smooth again. This cake can last in the fridge for up to a week.
A frosted cake can last in the fridge for up to a week, or in the freezer up to a month. If you freeze the cake, transfer it to the fridge the night before you plan to eat it.
This will help it gradually thaw and minimize any temperature shock. Remove the cake from the fridge about 30 minutes before you plan to cut into it.
Let Me Know What You Think
If you try this kinder bueno cake recipe, I’d love to hear what you think! Please leave a rating below and comment below.
Don’t forget to tag me @chelsweets and use #chelsweets on social media so I can see your amazing creations!
Other Recipes You Might Like:
Kinder Bueno Cake
This Kinder Bueno cake tastes just like our favorite candy bar! Its cookie crusted, moist chocolate cake layers are filled with a fluffy hazelnut filling and chocolate buttercream!!
Ingredients
Hazelnut Mousse Cake Filling
- 1 1/3 cups good quality white chocolate chips (215g)
- 1 1/2 cups heavy cream or heavy whipping cream, cold - divided (360ml)
- 1/2 cup Hazelnut Paste or Nutella (140g)
- 1/4 cup powdered sugar (30g)
- 1 tsp vanilla extract (4ml)
- pinch of fine salt (less than 1/8 tsp)
Shortbread Base
- 21 oz shortbread cookies, crushed (681g)
- 2/3 cup unsalted butter, melted (150g)
Moist Chocolate Cake Recipe
- 2 1/2 cups all-purpose flour (325g)
- 2 1/2 cups granulated sugar (500g)
- 1 cup unsweetened cocoa powder, sifted (100g)
- 2 1/2 tsp baking powder (10g)
- 2 tsp baking soda (12g)
- 1 tsp fine salt (6g)
- 1 1/4 cup water, warm (300g)
- 1 1/4 cup buttermilk, room temperature (300g)
- 2/3 cup vegetable oil (145g)
- 3 large eggs, room temperature (168g)
- 2 tsp vanilla extract (8g)
Chocolate Hazelnut Buttercream Frosting
- 2 cups or 4 sticks unsalted butter, room temperature (452g)
- 1/2 cup unsweetened natural baking cocoa, sifted (50g)
- 1/2 cup Nutella (140g)
- 1 tsp vanilla extract (4g)
- 1/2 tsp fine table salt (3g)
- 6 cups powdered sugar (750g)
- 1/2 cup heavy cream or heavy whipping cream, room temperature (120g)
Cake Filling and Decoration
- 1/3 cup Nutella, warmed (94g)
- 6 full sized Kinder Bueno Bars, roughly chopped
- 32 Mini Kinder Bueno bars
Recommended Tools
- 8-inch cake pans
- Spinning cake stand
- 10-inch greaseproof cake board
- Large offset spatula
- Electric hand mixer or stand mixer
- Icing Comb
Instructions
Hazelnut Mousse Cake Filling
- Make the mousse filling first so that it has time to set.
- Add 1 1/3 cups of white chocolate chips and 1/2 cup heavy cream in a medium-sized, heat-proof bowl. Heat for 60-75 seconds in the microwave, then let the mixture sit for a minute. Stir until combined with a rubber spatula. The white chocolate should be completely melted, and the mixture should be smooth. If you don't have a microwave, you can also use a double boiler.
- Mix 1/2 cup of hazelnut paste or Nutella into the white chocolate cream mixture and stir until combined. Set aside.
- Add 1 cup heavy cream, 1/4 cup powdered sugar, 1 tsp vanilla extract, and a pinch of fine salt in a large bowl or the bowl of a stand mixer fit with a whisk attachment.
- Mix on medium-high speed until the whipped cream starts to gather in the whisk attachment and you can see texture around the edges of the bowl. The whipped cream should be thick and able to keep its shape. This usually takes about 2 1/2 to 3 minutes in my stand mixer.
- Gently fold half of the whipped cream into the white chocolate cream mixture using a rubber spatula. Use the spatula to swoop around the sides of the bowl and pull through the center with each pass. Fold in the remaining half of the whipped cream. Be careful not to over-mix the mousse, or it will become deflated and lose its structure.
- Cover the mousse with plastic wrap and chill in the refrigerator for at least 2 hours, or up to 2 days.
Shortbread Crust
- Preheat the oven to 350 F / 175 C. Line four, 8-inch pans with parchment rounds and spray the sides of the pan with non-stick spray.
- Use a food processor or Ziplock bag and a rolling pin to crush the shortbread cookies into a fine crumb. You should end up with about 4 cups of fine cookie crumbs. Some brands have enough butter in the cookies to moisten the mixture and help it stick together. If your cookie crumbs look dry and don't stick together when you squeeze them in the palm of your hand (see picture above), add 2/3 cup of melted butter and mix until combined.
- Divide the cookie mixture evenly between the prepared pans. Use the flat bottom of a measuring cup or glass to press down firmly and create a compact, even crust.
- Bake for 6 minutes then remove the pans from the oven and place them on a wire rack to cool. Be sure to keep your oven on to bake the cake layers!
Chocolate Cake Layers
- Sift or whisk together 2 1/2 cups flour, 2 1/2 cups sugar, 1 cup cocoa powder, 2 1/2 tsp baking powder, 2 tsp baking soda, and 1 tsp salt into a large bowl.
- Add 1 1/4 cups warm water, 1 1/4 cups buttermilk, 2/3 cup oil, 3 eggs, and 2 tsp vanilla into a separate large bowl and whisk together until combined.
- Mix the dry ingredients into the wet ingredients until they're incorporated, and the batter is smooth.
- Pour the batter evenly between the prepared pans on top of the baked shortbread crusts. Bake for about 28-32 minutes in the preheated 350 F / 175 C or until a toothpick comes out with a few moist crumbs.
- Remove the cake layers from the oven and let them cool in the pans for about 10 minutes. Gently run an offset spatula around the rim of the cake pans to loosen them, then carefully flip them into wire racks to finish cooling. Leave the parchment rounds underneath each crust to help keep it intact.
- Once cooled, use a serrated knife to level the top of each cake layer. If you are making these cake layers in advance, wrap and freeze them at this point. These can be made up to a month in advance.
Chocolate Hazelnut Buttercream Frosting
- Next, make the chocolate hazelnut buttercream. Beat the butter on a medium speed for 30 seconds with a paddle attachment until smooth.
- Add in 1/2 cup Nutella, 1/2 cup sifted cocoa powder, 1 tsp vanilla extract, and 1/2 tsp salt. Mix on low until the ingredients are fully incorporated.
- Slowly mix in 6 cups of powdered sugar. Halfway through, add in 1/2 cup of heavy cream to make the frosting easier to mix.
- Mix on a low speed until the ingredients are fully incorporated and the desired consistency is reached. Cover with plastic wrap to prevent crusting and set aside.
Assembling This Kinder Bueno Cake
- Stack and frost cake layers on a greaseproof cake board, using a dab of chocolate buttercream to help stick the first cake layer to the board.
- As you assemble the cake, pipe a ring of chocolate buttercream around each cake layer. Spread about 1/3 of the hazelnut cake filling inside the buttercream ring. Top with 2 roughly chopped Kinder Bueno bars.
- Repeat with the remaining cake layers. Smooth any overhanging buttercream around the cake with a large offset spatula. Then chill the cake for about 10 minutes in the freezer or 30 minutes in the fridge. This will help the filling between the cake layers firm up and make the cake easier to frost.
- Spread a thick layer of chocolate buttercream around the cake and smooth using a bench scraper or icing comb. Press a row of mini Kinder Bueno bars around the base of the cake.
- Place 1/3 cup of Nutella in a small piping bag and heat in the microwave for 15-20 second, or until it's a thinner consistency. Drizzle over the top of the cake.
- Use the leftover buttercream to pipe swirls on top of the cake (I used an Ateco 828 piping tip, but any open star tip will work great). Top each swirl with a mini Kinder Bueno bar, then enjoy!
Notes
My Tips for Making the Best Kinder Bueno Cake
- Ingredients at room temp mix together better! Set out any cold ingredients ahead of time.
- Properly measure your flour (spoon into the cup measure, then level). Or better yet, use a kitchen scale to measure your dry ingredients.
- Use a scale to weigh your cake pans as you fill them. Make sure each pan has the same amount of batter will make your cake layers bake to the same heigh and bake more evenly.
- Level your room temperature or thawed cake layers with a serrated knife to make them easier to stack.
- Chill your cake layers in the freezer for about 20 minutes before assembling the cake. It makes it so much easier to stack and frost them!
Making This Kinder Bueno Cake in Advance & Storage Tips
- Make your cake layers in advance and freeze them. It breaks the process up and makes it more approachable.
- Make your chocolate frosting ahead of time or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month. This frosting can also be stored in the freezer for up to 3 months! Just be sure to give it a good stir once it thaws to make it nice and smooth again.
- A frosted cake can last in the fridge for up to a week, or in the freezer up to a month. If you freeze the cake, transfer it to the fridge the night before you plan to eat it. This will help it gradually thaw and minimize any temperature shock. Remove the cake from the fridge about 30 minutes before you plan to cut into it.
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 858Total Fat 51gSaturated Fat 25gTrans Fat 1gUnsaturated Fat 22gCholesterol 111mgSodium 472mgCarbohydrates 95gFiber 2gSugar 70gProtein 7g
Kristine
Wednesday 14th of August 2024
This cake was delicious and I got rave reviews. My only issue was that when I cut the cake, the shortbread crust broke into big chunks and tore through my cake. Are there any tips to avoid this happening because I definitely plan to make it again. Thanks.
Zara
Wednesday 18th of September 2024
@Kristine, Hi the same issue happened with me..pls guide us regarding this problem..
Gigi
Wednesday 6th of March 2024
The cake looked AND tasted amazing! My family really loved it. However, it certainly took much longer than the stated time to prepare!
Chelsweets
Sunday 10th of March 2024
So happy to hear that Gigi!!! It definitely is a time consuming cake with all the different components to it, I feel ya! Thank you for sharing :)
Christina
Monday 10th of July 2023
Does the freezer method still work with the shortbread crust in the bottom?
Chelsweets
Sunday 16th of July 2023
Hi Christina,
You can still freeze these cake layers, even with the shortbread crust! You just have to be a bit gentle when handling them. Hope that helps, happy baking!
Marie Brown
Saturday 20th of May 2023
Great recipe and more than enough Buttercream for the layers. And the mousee is awesome as well. Didn't change anything
Chelsweets
Sunday 21st of May 2023
This comment put the biggest smile on my face :) Thank you Marie!!
Jess
Friday 30th of December 2022
My mousse is runny. Hasn't set yet, can I whip it a little after its cooled?
Chelsweets
Sunday 1st of January 2023
Hi Jess,
So sorry to hear that! It should firm up a bit as it cools, so I'd recommend letting it chill and then checking the texture. It can't really be whipped up again, because the more you mix it at that point the more it will deflate the whipped cream that's already in it:/ Hopefully it gets firmer in the fridge! If it doesn't, you could try whipping up a bit more heavy cream and gently folding it in to try to fluff it up.
I hope it ended up turning out ok!!