This decadent Toblerone Cake recipe is the perfect dessert to bake during the Christmas holidays, or a chocolate lovers birthday party.
The homemade layer cake features 2 moist chocolate sponge cakes sandwiched between a layer of vanilla buttercream icing then slathered with Nutella icing and topped with chopped Toblerone bars.
The eye-catching Toblerone dessert is the perfect celebratory cake to bake for chocolate and nut aficionados!
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What Is Toblerone Chocolate Cake?
I love baking decadent chocolate cakes! Honestly, who doesn’t?
Last year at Christmas I made a show-stopping Chocolate Hazelnut Ferrero Rocher Cake. Always looking to outdo my last creation, this year at the holidays I developed this easy Toblerone Cake recipe!
I love making desserts where the star of the show is a chocolate bar or sweet confection that everyone knows. I’ve worked with Ferrero Rocher, Toblerone and, Kinder Bueno Cheesecake anyone?
Toblerone is a Swiss chocolate brand which has been produced in Bern, Switzerland, since 1908. The iconic chocolate bar is known for its distinctive shape, a series of joined triangular prisms and lettering engraved in the chocolate. The logo features an image of the famous mountain peak, the Matterhorn, located at the alpine resort in Zermatt.
Toblerone consists of milk chocolate including nougat, almonds, and honey. The bars are promoted heavily during special holidays like Valentine’s Day and Christmas.
We wanted to develop a festive cake recipe that would be the ideal dessert for Toblerone lovers. The result is a mouth-watering double decker chocolate cake that’s easy to make at home since we use store bought cake mix and icing.
This cake recipe is truly a celebration of all things Toblerone with the bar appearing in the recipe 3 times: chopped up in the cake batter, finely chopped and sprinkled over the buttercream icing in the middle of the cake and decorated on the top of the cake in a ring around the edge.
You May Also Enjoy These Toblerone Recipes…
Ingredients
Before making this Toblerone Cake recipe open your fridge and cupboards to ensure you have all the ingredients you’ll need:
Cake
- 1 box Betty Crocker Chocolate Fudge Cake Mix
- 1 1/4 cups Water
- 1/2 cup Vegetable Oil
- 3 Eggs beaten
- 100 g Toblerone Chocolate finely chopped
Chocolate Hazelnut Icing
- 1 cup Unsalted Butter room temperature
- 4 cups Powdered Sugar
- 3/4 cup Nutella Chocolate Hazelnut Spread
- 1 tsp Vanilla Extract
- 1/4 cup Whipping Cream
Assembly
- 100 g Toblerone Bars finely chopped for the centre
- 100 g Small Toblerone Bar finely chopped to be garnished on top
- 3 cups Buttercream Icing divided
Directions
Follow our step-by-step instructions and you’ll see how easy it is to make this homemade chocolate cake:
Cake
- Heat oven to 350F. Grease the bottom and sides of two 8″ round cake pans.
- In a large mixing bowl mix Betty Crocker Chocolate Fudge Cake Mix with water, oil, eggs and chopped Toblerone bar. Use a whisk to combine until a smooth batter forms. Pour into the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the centre comes out clean. Cool 10 minutes before remove the cakes from their pans and cool on a rack completely before frosting.
Icing
- In a stand mixer fitted with the paddle attachment, beat together the butter and powdered sugar on low until well-blended. Add the Nutella, vanilla extract and cream then increase the speed to medium. Beat for two minutes until a smooth icing forms.
Assembly
- Place one of the chocolate cake rounds in the centre of a cake stand.
- Using a palette knife add a thin layer of buttercream icing. Evenly sprinkle 100g of chopped Toblerone. Gently place the other chocolate cake round on top, creating a 2-layer cake.
- Using a palette knife add half of the remaining buttercream icing to the sides and top of the cake in a very thin layer called a “crumb layer.” Smooth over the surfaces so they are even. Place the cake in your fridge to chill for at least 30 minutes.
- Using a palette knife add the chocolate icing to the sides and top of the cake. Smooth over the surfaces so they are even.
- Fill the remaining buttercream icing into a piping bag. Decorate the edges of the cake with the buttercream using your favourite decorative tip. Make sure to leave a space between each buttercream dollop to place a piece of the small Toblerone chocolate bar. The edges of the cake should alternative with buttercream and Toblerone pieces.
- Take the remaining chopped Toblerone bars and sprinkle them into the centre of the cake.
- Slice and serve.
Toblerone Cake Recipe Tips
If it’s your first time baking a cake we’ve included some helpful tips and tricks below:
- Be sure to grease the cake pans (with butter or cooking spray) and cover with parchment paper (don’t skip this step) as it allows you to easily remove the sponge from from each pan after baking.
- We’ve used Betty Crocker Chocolate Fudge Cake Mix but you can use any prepared cake mix including Devil’s Food Cake flavour.
- We’ve used classic milk chocolate Toblerone bars in this recipe but you can substitue with other varieties like white chocolate and dark chocolate.
- We suggest preparing the cake the day before you’re going to serve it. Once the two sponge cakes have cooled wrap them in a plastic bag and store in the fridge. The following day, whip together the Nutella icing, assemble, then store in the fridge until guests arrive.
- You can add additional eye appeal to the dessert by drizzling the surface of the cake with chocolate fudge sauce.
What To Serve With Toblerone Cake
While we suggest serving Toblerone Chocolate Cake at Christmas, this recipe can be enjoyed all year round and is especially popular for those who have a love for nuts and chocolate.
We prepared this cake to be served on our holiday dessert table alongside festive cookies, squares and pie. Be sure to serve with high quality espresso or a hot pot of your favourite drip coffee.
If you’re feeling truly decadent serve a slice with scoops of Double Chocolate Ice Cream, Gianduja Hazelnut Chocolate Truffle Ice Cream, or Espresso Coffee Java Chip Ice Cream.
If you’re hosting a festive party we suggest serving slices of cake with some of our other favourite holiday recipes:
- Leftover Christmas Turkey Sandwich
- Nuts & Bolts Holiday Snack Mix
- Leeks In Cheese Sauce
- Cabbage and Cheese Gratin Casserole
- Braised Red Cabbage with Cranberries
- Speckknödel Bread Bacon Dumplings
- Kartoffelknödel Potato Dumplings
- Pork Rouladen with Bacon, Apple & Pickles
- Parsnip & Pear Soup
- Toblerone Cocktail
- Christmas Old Fashioned
Storage
If you have leftover cake cover with a dome, store in the fridge and enjoy in the next 3-5 days.
You can also use a sharp knife to cut up leftover cake and store in the freezer by placing each slice in a ziplock bag.
Thaw frozen slices overnight in the fridge and serve room temperature the next day.
You May Also Enjoy These Cake Recipes…
- Budapestrulle Swedish Budapest Roll Cake
- No Bake Kinder Bueno Cheesecake
- Rabarberkage Swedish Rhubarb Cake
- Jamaican Old Fashioned Hummingbird Cake
- Blueberry Almond Cake
- Maulwurfkuchen German Mole Cake
- Gianduja Lindt Lindor Chocolate Cake
- Caribbean Coconut Rum Banana Bread Bundt Cake
- Baileys Banoffee Cake
How To Make Homemade Toblerone Cake
Toblerone Chocolate Cake
Equipment
- 2 Round Cake Pans
- measuring cups
- measuring spoons
- Stand Mixer
- Palette knife
- Piping Bag
- French knife
Ingredients
Easy Toblerone Cake
- 1 box Betty Crocker Chocolate Fudge Cake Mix
- 1 1/4 cups Water
- 1/2 cup Vegetable Oil
- 3 Eggs beaten
- 100 g Toblerone Chocolate finely chopped
Chocolate Hazelnut Icing
- 1 cup Unsalted Butter room temperature
- 4 cups Powdered Sugar
- 3/4 cup Nutella Chocolate Hazelnut Spread
- 1 tsp Vanilla Extract
- 1/4 cup Whipping Cream
Assembly
- 100 g Toblerone Bars finely chopped for the centre
- 100 g Small Toblerone Bar finely chopped to be garnished on top
- 3 cups Buttercream Icing divided
Instructions
- Heat oven to 350F. Grease the bottom and sides of two 8" round cake pans.
- In a large mixing bowl mix Betty Crocker Chocolate Fudge Cake Mix with water, oil, eggs and chopped Toblerone bar. Use a whisk to combine until a smooth batter forms. Pour into the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the centre comes out clean. Cool 10 minutes before remove the cakes from their pans and cool on a rack completely before frosting.
Chocolate Icing
- In a stand mixer fitted with the paddle attachment, beat together the butter and powdered sugar on low until well-blended. Add the Nutella, vanilla extract and cream then increase the speed to medium. Beat for two minutes until a smooth icing forms.
Assembly
- Place one of the chocolate cake rounds in the centre of a cake stand.
- Using a palette knife add a thin layer of buttercream icing. Evenly sprinkle 100g of chopped Toblerone. Gently place the other chocolate cake round on top, creating a 2-layer cake.
- Using a palette knife add half of the remaining buttercream icing to the sides and top of the cake in a very thin layer called a "crumb layer." Smooth over the surfaces so they are even. Place the cake in your fridge to chill for at least 30 minutes.
- Using a palette knife add the chocolate icing to the sides and top of the cake. Smooth over the surfaces so they are even.
- Fill the remaining buttercream icing into a piping bag. Decorate the edges of the cake with the buttercream using your favourite decorative tip. Make sure to leave a space between each buttercream dollop to place a piece of the small Toblerone chocolate bar. The edges of the cake should alternative with buttercream and Toblerone pieces.
- Take the remaining chopped Toblerone bars and sprinkle them into the centre of the cake.
- Slice and serve.
Nutrition
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