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!

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