Kinder Bueno Cake

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A fun and delicious cake for your kinder bueno enthusiast!


For the Cake
250g caster sugar
250g self-raising flour
1 tsp baking powder
5 eggs
250g unsalted butter, softened
2 tbsp nutella/chocolate hazelnut spread

For the Buttercream Icing
200g salted butter, softened
400g icing sugar
2 tbsp milk
2 tbsp nutella/chocolate hazelnut spread
3 bars of kinder bueno

– Preheat the oven to 180°C / 160°C with a fan.

– Add all of the ingredients for the cake to a large bowl and whisk thoroughly.

– Line 2 or 4 cake tins with baking paper.

– Disperse the mixture evenly between the cake tins, and place in the middle of the oven for 15-20 minutes. Then check every 5 minutes until the cake is golden.

– Remove from the oven and allow to cool completely for around an hour.

– Meanwhile, add the icing sugar, salted butter, and milk to an electric mixer and whisk thoroughly. Then, add the nutella and whisk for another 2 minutes.

– Crush the kinder bueno with a rolling pin and place in another bowl.

– Once the cake has cooled. Spread some icing on the bottom layer and then sprinkle some of the crushed kinder bueno. Place another layer of cake on top and repeat the process until you get to the top layer.

– Spread the rest of the icing on the top and around the sides and decorate with some more kinder bueno.

Perfect as a gift or to be enjoyed with friends and family.