Kinder Chocolate Cake is a rich, indulgent dessert inspired by the creamy, milky sweetness of Kinder chocolate. I bake a soft, moist chocolate cake and layer it with a fluffy milk cream filling and melted Kinder bars for that unmistakable flavor. It’s the perfect cake for birthdays, celebrations, or when I just want to turn my favorite childhood treat into a full-sized dessert.
Why You’ll Love This Recipe
I love this recipe because it combines everything I enjoy about Kinder chocolate into one decadent, layered cake. The chocolate isn’t too dark or bitter—it’s sweet and milky, just like the real thing. The creamy filling adds lightness, and the melted Kinder gives each bite that nostalgic taste. It’s show-stopping but easy enough to make without fancy tools.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the chocolate cake:
- All-purpose flour
- Unsweetened cocoa powder
- Baking powder
- Baking soda
- Salt
- Granulated sugar
- Eggs
- Vegetable oil
- Whole milk or buttermilk
- Vanilla extract
- Boiling water or hot coffee (for moisture and richness)
For the milk cream filling:
- Heavy whipping cream
- Powdered sugar
- Mascarpone or cream cheese
- Vanilla extract
- Optional: sweetened condensed milk for extra richness
For the Kinder chocolate ganache and topping:
- Kinder chocolate bars
- Heavy cream
- Optional: extra Kinder bars or Kinder Bueno for decorating the top
Directions
- I start by preheating the oven to 350°F (175°C) and greasing two 8-inch or 9-inch round cake pans.
- In a large bowl, I whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar.
- In another bowl, I mix the eggs, oil, milk, and vanilla until well blended.
- I add the wet ingredients to the dry ingredients and mix until smooth. Then I pour in the hot water or coffee and stir carefully—it will make the batter thin and glossy.
- I divide the batter between the pans and bake for 30–35 minutes, or until a toothpick comes out clean.
- I let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
- While the cakes cool, I whip the heavy cream, powdered sugar, and vanilla until soft peaks form. Then I gently fold in mascarpone or cream cheese until the mixture is thick and fluffy. I chill it in the fridge until ready to use.
- For the ganache, I melt Kinder bars with heavy cream over low heat or in short microwave bursts, stirring until smooth.
- Once the cakes are cool, I spread the cream filling over one layer, top with the second layer, and pour the melted Kinder ganache on top.
- I decorate the top with extra Kinder bars or chopped Kinder Bueno for a fun finish.
Servings and timing
This recipe serves 10–12 slices.
Prep time takes about 25 minutes, and baking time is 30–35 minutes.
With cooling and assembly, the cake is ready in around 1.5 to 2 hours.
Variations
Sometimes I use Nutella in the filling or drizzle melted chocolate between the layers for added richness. I’ve also made this into a tray bake or cupcakes for easier serving. For an extra creamy center, I add a layer of Kinder ganache between the cake layers along with the cream filling.
storage/reheating
I store the cake in the refrigerator, covered, for up to 4 days. I let it sit at room temperature for 15–20 minutes before serving so the texture softens. The cake also freezes well without the ganache—just wrap the layers tightly and freeze for up to 2 months. I thaw overnight in the fridge before frosting.
FAQs
Can I use Kinder Bueno instead of Kinder chocolate bars?
Yes, I’ve used chopped Kinder Bueno in the ganache and as topping. Just keep in mind the filling melts quickly, so I add it after the ganache has cooled a bit.
Can I make this cake in advance?
Definitely. I bake the cake layers a day ahead and store them wrapped in the fridge. I assemble everything the next day for the freshest results.
What makes this taste like Kinder chocolate?
Using actual Kinder bars in the ganache and the light, milky cream in the filling really recreates that sweet, creamy taste Kinder is known for.
Can I use a boxed cake mix?
Yes, if I’m short on time, I use a chocolate cake mix and focus on making the homemade filling and ganache. It still turns out delicious.
Is this cake very sweet?
It’s sweet but balanced. The mascarpone or cream cheese in the filling helps mellow the sweetness of the chocolate and adds creaminess without heaviness.
Conclusion
Kinder Chocolate Cake is a dreamy dessert that brings the beloved flavors of Kinder bars into cake form. I love how simple it is to put together while still feeling special and nostalgic. Whether I’m baking it for a birthday, holiday, or just because—I know it’ll always bring smiles and requests for seconds.
Print
Kinder Chocolate Cake Recipe
- Total Time: 1 hour 45 minutes
- Yield: 10–12 servings
- Diet: Vegetarian
Description
Kinder Chocolate Cake is a rich, moist chocolate cake layered with a fluffy milk cream filling and topped with a silky Kinder chocolate ganache. It’s inspired by the creamy sweetness of Kinder bars and makes a perfect celebration dessert.
Ingredients
1 and 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1.5 tsp baking powder
1.5 tsp baking soda
1/2 tsp salt
1.5 cups granulated sugar
2 large eggs
1/2 cup vegetable oil
1 cup whole milk or buttermilk
2 tsp vanilla extract
1 cup boiling water or hot coffee
1 cup heavy whipping cream
1/3 cup powdered sugar
8 oz mascarpone or cream cheese
1 tsp vanilla extract (for filling)
Optional: 2 tbsp sweetened condensed milk
8–10 Kinder chocolate bars (about 200g)
1/2 cup heavy cream (for ganache)
Optional: extra Kinder bars or Kinder Bueno for topping
Instructions
- Preheat oven to 350°F (175°C) and grease two 8-inch or 9-inch round cake pans.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar.
- In another bowl, mix eggs, oil, milk, and vanilla extract until smooth.
- Combine wet and dry ingredients, then carefully stir in boiling water or hot coffee until batter is thin and glossy.
- Divide batter evenly into pans and bake for 30–35 minutes, or until a toothpick inserted comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- Whip heavy cream with powdered sugar and vanilla until soft peaks form. Gently fold in mascarpone or cream cheese. Chill until ready to use.
- Melt Kinder bars with heavy cream over low heat or in the microwave in short bursts, stirring until smooth ganache forms.
- Spread cream filling over one cake layer, top with the second layer, and pour ganache on top.
- Decorate with extra Kinder bars or chopped Kinder Bueno if desired. Chill before serving.
Notes
Use hot coffee instead of water for deeper chocolate flavor.
Chill the cream filling before assembling for best texture.
The cake can be made a day in advance and stored in the fridge.
For cupcakes or a tray bake, adjust baking time accordingly.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 32g
- Sodium: 210mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
