A quick look at this Kinder Chocolate Cake
This Kinder Chocolate Cake is a soft chocolate cake layered with rich milk chocolate cream and smooth white chocolate cream. It looks special but is easy to make at home. You can bake it for birthdays, family dinners, or any time you want a tasty treat. For a different chocolate idea, you might also like this chocolate cake recipe.
Why this cake is worth baking
This cake mixes simple pantry ingredients with melty chocolate for a creamy finish. It balances milk chocolate and white chocolate, so it’s not too bitter or too sweet. The layers and kinder pieces on top make it fun to serve and share. If you enjoy brownie-style desserts, try this rich brownie dump cake later.
Step-by-step: How to make Kinder Chocolate Cake
Ingredients:
- For the cake:
- 3 eggs
- 1 cup granulated sugar
- 1/4 cup vegetable oil
- 1 cup milk
- 2 cups flour
- 3 tablespoons cocoa
- 1 packet baking powder
- 1 packet vanilla extract
- For the milk chocolate cream:
- 200 g milk chocolate
- 1.5 cups milk
- 2 tablespoons flour
- 1 tablespoon cornstarch
- 2 tablespoons cocoa
- 3 tablespoons sugar
- 1 tablespoon butter
- For the white chocolate cream:
- 1 cup milk
- 1 tablespoon cornstarch
- 1 tablespoon flour
- 2 tablespoons sugar
- 1 tablespoon butter
- 100 g white chocolate
Directions:
- Preheat oven to 170°C (340°F). Line two round cake pans with parchment paper.
- Beat the eggs and sugar until frothy.
- Add the oil and milk, and mix until smooth.
- Sift the flour, cocoa, and baking powder. Add the vanilla extract. Mix dry ingredients into the wet mixture until just combined.
- Divide the batter between the two prepared pans. Bake at 170°C for 30–35 minutes. Let the cakes cool, then slice each into layers.
- Make the milk chocolate cream: mix 1.5 cups milk, 2 tablespoons flour, 1 tablespoon cornstarch, 2 tablespoons cocoa, and 3 tablespoons sugar in a saucepan. Cook over medium heat, stirring until it thickens and boils. Remove from heat, add 1 tablespoon butter and 200 g milk chocolate. Stir until smooth. Let cool.
- Make the white chocolate cream: heat 1 cup milk, 1 tablespoon cornstarch, 1 tablespoon flour, and 2 tablespoons sugar in a saucepan. Stir until it thickens. Remove from heat and add 1 tablespoon butter and 100 g white chocolate. Stir until smooth and let cool.
- Layer the cake: spread milk chocolate cream and white chocolate cream between the cake layers in turn. Drizzle a little extra chocolate sauce between each layer if you like.
- Decorate the top with white cream and grated white chocolate. Place sliced Kinder pieces on top. Chill the cake and let it rest before serving.
How to serve this Kinder cake so it looks great
Serve slices chilled or just slightly cool. Use a sharp knife and wipe it between cuts for clean slices. Add a few extra Kinder pieces or grated chocolate on each plate for a pretty touch. For more dessert plating ideas, see this rich brownie cheesecake page.
Where and how to store your cake
Keep the cake in the fridge in an airtight container. It will stay good for 3–4 days. You can also freeze individual slices wrapped tightly in plastic and foil for up to one month. Thaw in the fridge before serving.
Simple tips to get this cake just right
- Use room temperature eggs and milk for a smoother batter.
- Don’t overmix the batter; stop when dry ingredients are just combined.
- Cook the creams while stirring constantly to avoid lumps.
- Cool the creams before spreading so layers hold their shape.
- Chill the whole cake for at least 1–2 hours before slicing.
Try this tip: if you want a fun cookie twist, check the cheesecake-stuffed chocolate chip cookies for another dessert idea to serve alongside.
Small changes that make new versions
- Add chopped hazelnuts to the milk chocolate cream for crunch.
- Use dark chocolate instead of milk chocolate for a richer taste.
- Add a thin layer of jam (like raspberry) between layers for a fruity note.
- Make mini cakes or cupcakes using the same batter and creams.
Nutrition snapshot
Exact nutrition depends on portion size and exact brands. A rough estimate per slice (12 slices total): about 420–520 kcal, 20–30 g fat, 40–55 g carbs, and 6–8 g protein. If you need precise numbers, calculate using your ingredient brands and portions.
Family-friendly serving ideas
- Cut into small squares for kids at parties.
- Serve with vanilla ice cream for an extra treat.
- Offer fresh berries on the side for a lighter plate.
- Make mini dessert plates with a slice and a scoop of ice cream.
What to pair with this cake
- Coffee or milk for a simple match.
- A light dessert wine or sweet sparkling wine for adults.
- Fresh fruit or berry compote to cut the richness.
- Vanilla or hazelnut ice cream for extra creaminess.
Common questions about Kinder Chocolate Cake
Q: Can I use a single 9-inch pan instead of two pans?
A: Yes. Bake time may change—check with a toothpick. It may need a longer bake (around 35–45 minutes).
Q: Can I make the creams ahead of time?
A: Yes. Make creams a day ahead, cover them, and chill. Bring to spreadable temperature before using.
Q: How do I fix a lumpy cream?
A: Strain the cream through a fine sieve while warm, then whisk to smooth. Reheat gently if needed.
Q: Can I use other chocolates?
A: You can swap milk chocolate for dark or semi-sweet. White chocolate can be replaced with cream cheese for a tangy layer.
Conclusion
If you want recipe variations and decorating ideas, see this Kinder Bueno Cake | Ash Baber for a similar take. For another detailed home version, try this Best Chocolate Kinder Bueno Cake – Sims Home Kitchen. If you like bold decorations, this Kinder Bueno Cake with Gold Drip shows creative finishing touches.
Kinder Chocolate Cake
Ingredients
For the cake
- 3 pieces eggs Use room temperature for a smoother batter.
- 1 cup granulated sugar
- 1/4 cup vegetable oil
- 1 cup milk Use room temperature.
- 2 cups flour
- 3 tablespoons cocoa
- 1 packet baking powder
- 1 packet vanilla extract
For the milk chocolate cream
- 200 g milk chocolate
- 1.5 cups milk
- 2 tablespoons flour
- 1 tablespoon cornstarch
- 2 tablespoons cocoa
- 3 tablespoons sugar
- 1 tablespoon butter
For the white chocolate cream
- 1 cup milk
- 1 tablespoon cornstarch
- 1 tablespoon flour
- 2 tablespoons sugar
- 1 tablespoon butter
- 100 g white chocolate
Instructions
Preparation
- Preheat oven to 170°C (340°F). Line two round cake pans with parchment paper.
- Beat the eggs and sugar until frothy.
- Add the oil and milk, and mix until smooth.
- Sift the flour, cocoa, and baking powder. Add the vanilla extract. Mix dry ingredients into the wet mixture until just combined.
- Divide the batter between the two prepared pans. Bake at 170°C for 30–35 minutes. Let the cakes cool, then slice each into layers.
Make the milk chocolate cream
- Mix 1.5 cups milk, 2 tablespoons flour, 1 tablespoon cornstarch, 2 tablespoons cocoa, and 3 tablespoons sugar in a saucepan.
- Cook over medium heat, stirring until it thickens and boils.
- Remove from heat, add 1 tablespoon butter and 200 g milk chocolate. Stir until smooth. Let cool.
Make the white chocolate cream
- Heat 1 cup milk, 1 tablespoon cornstarch, 1 tablespoon flour, and 2 tablespoons sugar in a saucepan.
- Stir until it thickens.
- Remove from heat and add 1 tablespoon butter and 100 g white chocolate. Stir until smooth and let cool.
Layer the cake
- Spread milk chocolate cream and white chocolate cream between the cake layers in turn.
- Drizzle a little extra chocolate sauce between each layer if you like.
- Decorate the top with white cream and grated white chocolate. Place sliced Kinder pieces on top.
- Chill the cake and let it rest before serving.
