The Ultimate Kinder Chocolate Cake: Soft, Creamy, and Seriously Addictive

By Jason Griffith

The moment I first tasted a slice of this cake, I knew I had to share the recipe with the world. This isn’t just a cake; it’s a nostalgic trip wrapped up in soft, intensely chocolatey sponge layers and sandwiched with two luscious, melt-in-your-mouth creams—one rich chocolate, one delicate white. If you are a fan of that iconic, irresistible flavor of Kinder chocolate, prepare to meet your new favorite dessert.

We’re going beyond the store-bought version and crafting a moist, fluffy chocolate cake from scratch, perfectly paired with homemade chocolate and white creams that echo the magic of the famous candy bar. Every layer is guaranteed to make your inner child (and outer adult) wildly happy.

Why I Love This Recipe

I’ve made countless chocolate cakes, but this Kinder version hits different. Here’s why it has earned a permanent spot in my dessert hall of fame:

• It’s a Showstopper: With its impressive layers and decorative Kinder pieces on top, this cake looks like it came from a high-end patisserie, yet it’s surprisingly simple to execute.
• Perfectly Balanced Flavors: The soft cocoa sponge is the ideal counterpart to the two homemade creams. The combination is sweet, creamy, and deeply satisfying without being heavy.
• The Texture is Heavenly: The cake is incredibly moist thanks to the addition of milk and oil, and the creams have a silky, pudding-like consistency that sets beautifully. When you chill it, the flavors marry perfectly, resulting in a legendary slice every time.
• Customizable: While the Kinder pieces are essential for the theme, the base recipe is robust and can be adapted for other layered treats.

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Ingredients List

This recipe is divided into three main parts: the chocolate sponge cake, the chocolate cream filling, and the white cream filling.

For the Cake

• 3 large eggs
• 1 cup (200g) granulated sugar
• 1/4 cup (60ml) vegetable oil (or canola)
• 1 cup (240ml) milk (whole milk preferred)
• 2 cups (240g) all-purpose flour
• 3 tablespoons cocoa powder (unsweetened)
• 1 packet (about 2 teaspoons) baking powder
• 1 packet (about 1 teaspoon) vanilla extract or vanilla sugar

For the Chocolate Cream

• 200g milk chocolate, chopped
• 1.5 cups (360ml) milk
• 2 tablespoons all-purpose flour
• 1 tablespoon cornstarch
• 2 tablespoons cocoa powder (unsweetened)
• 3 tablespoons granulated sugar
• 1 tablespoon butter

For the White Cream

• 1 cup (240ml) milk
• 1 tablespoon cornstarch
• 1 tablespoon all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon butter
• 100g white chocolate, chopped

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Swaps and Notes

• Flour & Cocoa: For a darker, more intense chocolate flavor, use Dutch-process cocoa.
• Oil vs. Butter: The use of oil in the cake is key to its moist texture. You can use any neutral oil (vegetable, canola). Swapping for melted butter will change the texture slightly.
• Sweetener: You can substitute the granulated sugar with castor sugar for a finer texture.
• Kinder Chocolate: You will need extra Kinder bars/pieces for the final decoration.

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📝 Step-by-Step Instructions

Follow these steps for a perfect, layered Kinder Chocolate Cake.

Step 1: Prepare the Chocolate Cake Layers

1. Preheat and Prep: Preheat your oven to 170∘C (340∘F). Grease and line two 8- or 9-inch round cake pans with parchment paper.
2. Wet Ingredients: In a large bowl, beat the eggs and sugar with a hand mixer until the mixture is frothy, pale, and significantly increased in volume (about 3–5 minutes). Add the oil and milk and mix until just combined.
3. Dry Ingredients: In a separate bowl, sift together the flour, cocoa powder, baking powder, and vanilla extract. This ensures a lump-free, light cake.
4. Combine: Gradually add the dry ingredients to the wet mixture, mixing gently on low speed or by hand until a smooth batter forms. Do not overmix.
5. Bake: Divide the batter evenly between the two prepared cake pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool: Let the cakes cool in the pans for 10 minutes before carefully inverting them onto a wire rack to cool completely. Once cool, slice each cake layer horizontally to create four thinner layers (you can skip this step and just use two thicker layers if you prefer).

Step 2: Make the Creams

1. Chocolate Cream: In a saucepan, whisk together the 1.5 cups of milk, flour, cornstarch, cocoa, and 3 tablespoons of sugar. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat, then immediately stir in the 1 tablespoon of butter and the 200g of chopped milk chocolate until smooth. Pour into a bowl, cover with plastic wrap directly touching the surface, and leave to cool completely.
2. White Cream: Repeat the process for the white cream. In a clean saucepan, whisk together the 1 cup of milk, cornstarch, flour, and 2 tablespoons of sugar. Cook until it thickens and boils. Remove from heat, then stir in the 1 tablespoon of butter and the 100g of chopped white chocolate until melted and smooth. Cover with plastic wrap and let it cool completely.

Step 3: Assembly

1. Layering: Place your first cake layer on a serving plate. Spread an even layer of the chocolate cream over the sponge.
2. Next Layer: Place the second cake layer on top. Spread an even layer of the white cream over this layer.
3. Repeat & Drizzle: Repeat the process with the remaining cake layers, alternating the cream fillings. If you have extra melted chocolate (or a pre-made chocolate sauce), drizzle a small amount between the layers for extra moisture and flavor.
4. Decorate: Once fully stacked, frost the entire cake (top and sides) with the remaining white cream. Decorate the top with grated white chocolate and finish by arranging sliced Kinder pieces around the edge or over the top.
5. Chill: This is the most crucial step! Chill the cake in the refrigerator for at least 4 hours, but preferably overnight. The resting time allows the cake layers to absorb moisture from the creams, making it unbelievably soft and ensuring the creams are perfectly set for easy slicing.

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Tips for Success

• Cool Completely: Ensure both the cake layers and the cream fillings are fully cooled before assembly. Warm cream on a warm cake will lead to a messy, sliding disaster.
• Sifting is Key: Sifting the dry ingredients for the cake is a non-negotiable step for a light, airy crumb.
• Tender Layers: When slicing the cake layers, use a serrated knife and a gentle sawing motion to keep the layers flat and uniform.
• Plastic Wrap: When cooling the creams, place the plastic wrap directly on the surface of the cream to prevent a skin from forming.

🍽️ Serving Suggestions and Pairings

This cake is rich and satisfying on its own, but it pairs wonderfully with beverages that cut through the richness.

• Beverages: Serve a slice with a strong, dark roast coffee or a glass of cold milk. For a refreshing non-alcoholic pairing, a glass of homemade lemonade, like this Blueberry Lemonade, is a great contrast.
• Cocktail Pairing: If serving at a party, a classic, simple Margarita or a dry red wine would provide a nice balance to the sweetness.

📊 Nutritional Information Per Serving

(Note: Nutritional information is an estimate based on ingredients and layer division. Serving size assumes 12 slices).

Component	Estimated Value
Calories	380−450
Protein	6g
Fat	25g
Carbohydrates	45g
Sugar	30g

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🧊 Storage and Leftover Tips

• Storage: Store the assembled cake in an airtight container or covered tightly with plastic wrap in the refrigerator for up to 3–4 days.
• Freezing: While you can technically freeze a slice, the creams—which are thickened with starch—may change texture upon thawing. It’s best enjoyed fresh and chilled from the fridge.
• Serving Temperature: Always serve this cake cold, directly from the refrigerator, for the best texture and stability.

More Recipes You Will Love

If you love rich, chocolatey, or crowd-pleasing desserts, be sure to check out these other favorites:

• For an ultimate chocolate fix, try my recipe for Chocolate Chip Cookie Dough Brownie Bombs.
• If you’re looking for something quick and chocolatey, this Brownie Batter Dip is dangerously easy.
• Have overripe bananas? My Chocolate Chip Banana Bread is the perfect way to use them.

Final Thoughts

This Kinder Chocolate Cake is pure joy in cake form. The satisfaction of slicing through the cold, set layers and seeing the alternating chocolate and white creams is unparalleled. It truly is one of those desserts that transports you with its flavor. I promise it’s worth the effort!

Did you make this recipe? I’d love to hear your feedback in the comments below! Don’t forget to follow @chefmaniacon social media for more decadent dessert ideas.