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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 mousse and milk chocolate buttercream!!

image of a kinder bueno cake that's been cut into to show it's hazelnut mousse filling and chocolate cake layers

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.

image of ingredients laid out to make a white chocolate mousse cake filling

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.

image of whipped cream that's been made using heavy whipping cream and powdered sugar with a whisk attachment and a stand mixer

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.

image of whipped cream being folded into white chocolate ganache to make a hazelnut mousse cake filling

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.

image of shortbread cookies being crushed to make a shortbread crust for a kinder bueno cake

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.

image of shortbread cookies that have been crushed and mixed with butter and are now ready to be used to make a cake crust
Moist cookie crumbs that stick together when squeezed – these are ready to be used to make a crust.

Divide the remaining cookie mixture evenly between the prepared pans.

image of shortbread that's been added to a cake pan to make a shortbread crusted cake layer

Use the flat bottom of a measuring cup or glass to press down firmly and create a compact, even crust.

image of a shortbread crust being compressed to make shortbread crusted cake layers

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.

image of chocolate cake batter being poured into 8-inch cake 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.

image of chocolate hazelnut buttercream being mixed in a kitchen aid

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).

image of hazelnut mouse being used to fill a kinder bueno cake

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.

image of a kinder bueno cake being crumb coated with Nutella buttercream

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.

image of an icing comb being used to smooth frosting on a chocolate cake

Press a row of mini Kinder Bueno bars around the base of the cake.

image of mini kinder bueno bars being pressed around the base of a kinder bueno 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.

image of Nutella being drizzled over a kinder bueno 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!

image of a kinder bueno cake being cut into and a slice of cake being pulled out

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.
image of two slices of chocolate kinder bueno cake that have been put on plates

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.
image of a chocolate hazelnut cake that's been decorated with a drizzle of Nutella and mini kinder bueno bars

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!
image of a slice of kinder bueno cake that's been cut and put on a plate to show it's crispy shortbread crust, chocolate cake layers and hazelnut mousse filling

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.

image of a kinder bueno cake slice that's been cut into with a fork to show how moist and delicious it is

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!

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Yield: 24

Kinder Bueno Cake

image of a kinder bueno cake that's been cut into to show it's hazelnut mousse filling and chocolate cake layers

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!!

Prep Time 30 minutes
Cook Time 28 minutes
Additional Time 2 hours
Total Time 2 hours 58 minutes

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

Instructions

Hazelnut Mousse Cake Filling

  1. Make the mousse filling first so that it has time to set.
  2. 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.
  3. Mix 1/2 cup of hazelnut paste or Nutella into the white chocolate cream mixture and stir until combined. Set aside.
  4. 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.
  5. 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.
  6. 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.
  7. Cover the mousse with plastic wrap and chill in the refrigerator for at least 2 hours, or up to 2 days.

Shortbread Crust

  1. 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.
  2. 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.
  3. 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.
  4. 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!

Chocolate Cake Layers

  1. 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.
  2. 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.
  3. Mix the dry ingredients into the wet ingredients until they're incorporated, and the batter is smooth.
  4. Pour the batter evenly between the prepared pans on top of the baked shortbread crusts. Bake for about 28-32 minutes or until a toothpick comes out with a few moist crumbs.
  5. 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.
  6. 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

  1. Next, make the chocolate hazelnut buttercream. Beat the butter on a medium speed for 30 seconds with a paddle attachment until smooth. 
  2. 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.
  3. 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.
  4. 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

24

Serving Size

1

Amount Per Serving Calories 858Total Fat 51gSaturated Fat 25gTrans Fat 1gUnsaturated Fat 22gCholesterol 111mgSodium 472mgCarbohydrates 95gFiber 2gSugar 70gProtein 7g

farida

Saturday 21st of May 2022

Hello there, amazing cake1 how many cakes layers did you make ? 2 of 8" nd you torte them or more? I'm thinking of making it into 6" layers, what do you recommend? I usually make recipes of 1 of 8" cake into 2 pans 6" inch and got a thin short layer .

Rachel

Tuesday 17th of May 2022

Hey Chelsweets! your blog and recipes are awesome! Do you have any tips on recipe developing? Advice would be much appreciated. Thank you!

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