This Kinder Chocolate Cake is a dreamy, melt-in-the-mouth dessert that combines soft chocolate layers with a silky, rich cream filling made of milk chocolate and cocoa. Every bite feels like pure comfort — smooth, sweet, and indulgent. I love making this cake for birthdays, special gatherings, or simply when I crave something deeply chocolatey.
Why You’ll Love This Recipe
I adore this Kinder Chocolate Cake because it’s light, creamy, and not overly sweet. The layers stay moist thanks to the milk in the batter, while the homemade chocolate cream filling adds that nostalgic Kinder flavor I can never get enough of. It’s simple to prepare and looks stunning when sliced. Plus, I can easily customize it with different fillings or toppings to suit the occasion.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
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 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
Directions
I start by beating the eggs and sugar until the mixture turns frothy and pale.
I add the oil and milk, mixing until everything is well combined.
I sift together the flour, cocoa, baking powder, and vanilla extract, then gently fold them into the wet ingredients.
I divide the batter evenly between two round cake pans lined with parchment paper.
I bake at 170°C (340°F) for about 30–35 minutes, or until a toothpick comes out clean. Once cooled, I slice each cake into layers.
For the cream, I combine milk, flour, cornstarch, cocoa, and sugar in a saucepan. I cook it over medium heat, stirring constantly, until it thickens.
Once it boils, I remove it from the heat and add the butter and chopped milk chocolate. I stir until smooth and glossy, then let it cool completely.
I spread the chocolate cream generously between the cake layers, then cover the top and sides for a smooth finish.
Servings and timing
This recipe makes about 8–10 servings. Preparation takes around 25 minutes, baking 35 minutes, and cooling and assembly about 30 minutes — so the total time is roughly 1.5 hours.
Variations
I sometimes add a layer of whipped cream or mascarpone mixed with sweetened condensed milk for a Kinder Bueno-style twist. For extra texture, I sprinkle crushed hazelnuts between layers or drizzle melted white chocolate on top. It’s also delicious when topped with small Kinder bars for decoration.
Storage/Reheating
I keep the cake covered in the refrigerator for up to 3 days. If I want to serve it warm, I let it sit at room temperature for about 20–30 minutes before serving. Freezing also works well — I wrap slices individually and store them for up to 2 months. To enjoy again, I thaw a slice in the fridge overnight.
FAQs
Can I use dark chocolate instead of milk chocolate?
Yes, I can use dark chocolate for a richer, less sweet flavor. I sometimes mix both milk and dark chocolate for balance.
Can I make the cake in one layer instead of two?
Absolutely. I can bake it in one deep pan and slice it in half once cooled — just adjust the baking time by 5–10 minutes.
How do I know when the cake is fully baked?
I check by inserting a toothpick into the center — if it comes out clean or with a few crumbs, it’s done.
Can I make the cream in advance?
Yes, I often prepare it the day before. I store it in the fridge covered with plastic wrap (touching the surface to prevent skin). Before using, I whisk it briefly to soften.
What can I decorate the cake with?
I like topping mine with grated chocolate, crushed Kinder bars, or a drizzle of melted chocolate for a glossy finish.
Conclusion
This Kinder Chocolate Cake is a must-bake for anyone who loves creamy, chocolatey desserts. I love how it brings out the nostalgic taste of Kinder chocolate in a soft, elegant cake form. Every slice feels comforting, indulgent, and perfect for sharing with the people I love.
This Kinder Chocolate Cake is a soft, moist layered chocolate cake filled with a rich, creamy milk chocolate filling that tastes just like your favorite Kinder treat. It’s perfect for birthdays, celebrations, or whenever you’re craving a nostalgic, chocolatey dessert.
Total Time:1 hour 30 minutes
Yield:8–10 servings
Ingredients
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
200 g milk chocolate
1.5 cups milk
2 tablespoons flour
1 tablespoon cornstarch
2 tablespoons cocoa
3 tablespoons sugar
1 tablespoon butter
Instructions
Preheat oven to 170°C (340°F). Line two round cake pans with parchment paper.
Beat eggs and sugar until pale and frothy. Add oil and milk, mixing well.
Sift together flour, cocoa, baking powder, and vanilla extract. Fold into wet ingredients.
Divide batter evenly between pans. Bake for 30–35 minutes or until a toothpick comes out clean. Cool completely, then slice each cake into layers.
In a saucepan, combine 1.5 cups milk, flour, cornstarch, cocoa, and sugar. Cook over medium heat, stirring until thickened and boiling.
Remove from heat and add butter and chopped milk chocolate. Stir until smooth and let cool completely.
Spread chocolate cream between cake layers and over the top and sides. Smooth with a spatula.
Chill before serving or decorate as desired with grated chocolate or Kinder bars.
Notes
Mix in mascarpone and condensed milk for a Kinder Bueno twist.
Top with crushed hazelnuts or drizzle white chocolate for extra texture.
Store in fridge up to 3 days or freeze slices for up to 2 months.
Let cake sit at room temp for 20–30 minutes before serving.
