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Kinder Bueno Caramel Cake

Ingredients:

For the Cake:

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup milk
  • ½ cup sour cream
  • 2 tablespoons cocoa powder (optional for a light chocolate flavor)

For the Caramel Sauce:

  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract
  • A pinch of salt

For the Buttercream Frosting:

  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 2 tablespoons caramel sauce (from the recipe above)
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons milk or heavy cream (to adjust consistency)

For the Decoration:

  • 4-5 Kinder Bueno bars (broken into pieces)
  • Caramel sauce (for drizzling)

Instructions:

1. Prepare the Cake:

  • Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder (if using).
  • In a large bowl, cream together the softened butter and sugar until light and fluffy (about 3-4 minutes).
  • Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  • Add the flour mixture in three parts, alternating with the milk and sour cream. Start and end with the dry ingredients. Mix until just combined.
  • Pour the batter evenly into the prepared cake pans and smooth the tops.
  • Bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
  • Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

2. Make the Caramel Sauce:

  • In a medium saucepan, melt the sugar over medium heat. Stir constantly until it turns into a golden-brown caramel (about 5-7 minutes).
  • Carefully add the butter (it will bubble up), and stir until fully melted.
  • Slowly pour in the cream, stirring continuously until smooth. Remove from heat and add vanilla extract and a pinch of salt.
  • Let it cool to room temperature before using it in the buttercream.

3. Prepare the Buttercream Frosting:

  • In a large bowl, beat the softened butter until creamy.
  • Gradually add powdered sugar, 1 cup at a time, beating until smooth.
  • Add 2 tablespoons of the caramel sauce, vanilla extract, and a splash of milk or cream to reach a spreadable consistency.
  • Continue beating until fluffy.

4. Assemble the Cake:

  • Once the cakes are cool, slice each cake layer in half horizontally to create four layers.
  • Place one cake layer on a serving plate. Spread a thin layer of caramel sauce on top of it, then pipe or spread a layer of buttercream over the caramel.
  • Add a few broken Kinder Bueno pieces over the buttercream.
  • Repeat the process for the next layers.
  • After stacking the layers, cover the entire cake with the remaining buttercream.
  • Decorate the top with broken pieces of Kinder Bueno and drizzle some caramel sauce over it.

5. Chill and Serve:

  • Refrigerate the cake for 30-60 minutes to set the buttercream and make it easier to slice.
  • Serve and enjoy!

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