Cadbury Eggs Cake
Make a special cake this Easter with this Cadbury creme eggs cake. These chocolate eggs are in the cake, between layers, and also on top. Perfect to celebrate Easter, a special occasion, or a birthday for a chocolate egg fan.
Every Easter, we make and buy a lot of Easter eggs. These Cadbury creme ones are always a huge hit in our home. They have moist caramel centers. In fact, Rhea is one that will scrape off all the caramel centers and leave the chocolate behind. So, I decided I had to make a cake with it, and oh boy, was it a huge hit.
About this Cadbury creme eggs cake
The recipe is very simple and easy and yet very versatile. It’s an oil-based vanilla batter with lots of chopped Cadbury creme eggs in there. There are many ways in which you can customize this cake.
It’s not about the brand, you can use any brand chocolate eggs just as well. I only get these Cadbury ones with caramel centers. And of course, you can omit or add more eggs if you prefer.
For the frosting, I’m using my vanilla buttercream frosting. And yet, you can certainly use any other frosting. I have shared over 30 different buttercream and frosting recipes here on the blog.
Useful tips and tools
- If you bake often, it would be a good idea to invest in a cake mixer. Because often we try to mix by hand and then we are too tired to give it enough creaming or mixing. So, if you are making this cake go ahead and remove that K-Mix or Kitchen Aid from your kitchen cabinet. You don’t have to buy an expensive stand mixer, a simple hand mixer works great too.
- Personally, I believe in measuring ingredients by weight, which makes my kitchen scale one of the most valuable items when baking.
- And the same goes for my measuring cups and measuring spoons. It’s always a good idea to have these handy and use them when baking rather than trying to guess measurements.
- Also, I think one set of baking pans is a must for anyone a home baker. I often use three 6-inch round cakes, which I often split into 4 layers for a tall display. Some times, I use three 8-inch round pans or three 7-inch cakes.
- Once baked, always invert your cakes on a cooling rack. This enables air circulation and prevents the steam from pooling at the bottom of the pan.
- Lastly, every oven works differently. So the baking times are just guidelines. In the case of cakes, a skewer inserted in the center is a great indication. If the cake bakes too fast or too slow compared to the time given, it might be a good idea to check if your oven needs calibration. An oven thermometer is a great little gadget to help keep the oven temperature in check. All you need to do then is adjust the temperature accordingly.
Ingredients and substitutes (save/pin)
- Cake flour – Makes the cake soft and tender. If you don’t have cake flour, you can use this homemade cake flour substitute made with all-purpose flour.
- Oil – Gives a moist and light cake. Use unflavored cooking oil, no olive or other flavored oils.
- Eggs – Always use large eggs, about 50 to 60 grams each.
- Sugar – I am using white granulated sugar, so I can have a nice white cake batter. And yet, you can certainly use brown sugar for a more caramel-like flavor.
- Buttermilk – Gives us a nice soft crumb and rich flavor. You can also use homemade buttermilk. Here’s how to make 5-minutes buttermilk for baking.
- Vanilla extract – Always use good quality vanilla for the best flavor. I am using homemade vanilla extract but you can also use vanilla sugar or vanilla bean paste.
How to make a Cadbury cream egg cake (save/pin)
Prepare cake
- Preheat oven to 170 C / 340 F.
- Grease and line two 7-inch round cake pans (or three 6-inch pans).
- Sift flour with baking powder, baking soda, and salt.
- Whip eggs into a mixer bowl using a whisk attachment (or hand mixer) on medium for two minutes.
- Gradually, add sugar a little at a time whipping constantly on medium.
- Once all the sugar is in, turn the mixer to medium-high and whip until light and fluffy – ribbon stage.
- Slowly add the cooking oil.
- Then, add the vanilla and almond extract.
- Finally, add the flour and buttermilk in three batches – first with a whisk to prevent lumps.
- Then, fold the remaining gently with a spatula.
- Pour batter into prepared baking pans.
- Bake in a preheated oven for about 25 to 30 minutes or until a skewer inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then remove from the pan and cool completely before you store or decorate.
Prepare buttercream
- Cream the butter for a minute.
- Add salt, fresh cream and vanilla – mix a minute longer, until well combined.
- Now, add the powdered sugar, one cup at a time.
- Once all the powder sugar has been incorporated, continue to mix on medium-high for 2 minutes more, until you have a light and fluffy buttercream.
- The cream in the mixture will whip and give you almost stiff peaks.
Assemble
- When cooled, cut off any dome and level the cake.
- Cut each layer in half horizontally, giving you a total of four layers.
- Moisten each cake layer with sugar syrup to keep the layers moist.
- Place one layer on the cake board or cake stand.
- Add a generous amount of buttercream.
- Sprinkle some chopped Cadbury egg pieces.
- Place a second cake layer on top.
- Add more buttercream and Cadbury egg pieces until you have stacked all four layers.
- Place in the fridge for at least 15 minutes.
- Add more buttercream on the top and sides of the cake.
- Use a bench scraper for the sides and spatula to smooth the top.
- Use the remaining buttercream to pipe swirls on top.
- Top each swirl with half a Cadbury cream egg.
Frequently asked questions
How long with this Cadbury egg cake last?
This egg cake will last for 3 to 4 days at room temperature. You can keep it in the fridge for up to a week. Make sure to cover the cut side of the cake well to prevent it from drying out.
Can I freeze the easter egg cake?
Yes, you can freeze this cake for up to a month. Thaw overnight in the fridge (not counter-top) for best results.
Can I use butter instead of oil for this Cadbury cake?
No, this recipe works better with oil. But, you can use my vanilla birthday cake recipe, which uses my butter-based cake recipe. Then, add the Cadbury eggs in the batter just before baking.
Can I use brown sugar in this recipe?
Yes, you can certainly use brown sugar, just make sure to combine it well with the eggs.
Can I use milk instead of buttermilk?
You can use milk, but then, you will need to adjust the leavening in the recipe. Buttermilk substitute is easy to make in just 5 minutes.
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Cadbury Creme Egg Cake
Print Pin RatePrep Time: 45 mins
Cook Time: 30 mins
Chilling Time: 2 hrs
Total Time: 3 hrs 15 mins
Calories: 526kcal
$25Adjust Servings Here: 18 servings
Description
Make a special cake this Easter with this Cadbury creme eggs cake. These chocolate eggs are in the cake, between layers, and also on top. Perfect to celebrate Easter, a special occasion, or a birthday for a chocolate egg fan.
ADJUST SERVINGS HERE – 18 servings
Ingredients
FOR THE CAKE
- 350 grams (2.8 cups) Cake flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 3 Eggs large
- 180 ml (0.76 cups) Cooking oil
- 300 grams (1.5 cups) Sugar white
- 250 ml (1.06 cups) Buttermilk
- 2 tsp Vanilla extract
- 1/4 tsp Almond extract
- 8 Cadbury eggs
VANILLA BUTTERCREAM
- 342 grams (12.06 oz) Butter unsalted
- 615 grams (5.13 cups) Powdered sugar confectioners sugar
- 90 ml (0.38 cups) Whipping cream 38%+
- 1/2 tsp Salt
- 1 tbsp Vanilla extract
Instructions
PREPARE CAKE
- Preheat oven to 170 C / 340 F.
- Grease and line two 7-inch round cake pans (or three 6-inch pans).
- Sift flour with baking powder, baking soda, and salt.
- Whip eggs into a mixer bowl using a whisk attachment (or hand mixer) on medium for two minutes.
- Gradually, add sugar, a little at a time, whipping constantly on medium.
- Once all the sugar is in, turn the mixer to medium-high and whip until light and fluffy – ribbon stage.
- Slowly add the cooking oil.
- Then, add the vanilla and almond extract.
- Finally, add the flour and buttermilk in three batches – first with a whisk to prevent lumps.
- Then, fold the remaining gently with a spatula.
- Pour batter into prepared baking pans.
- Bake in a preheated oven for about 25 to 30 minutes or until a skewer inserted in the center comes out clean.
- Cool in the pan for 5 minutes then remove from the pan and cool completely before you store or decorate.
PREPARE BUTTERCREAM
- Cream the butter for a minute.
- Add salt, fresh cream and vanilla – mix a minute longer, until well combined.
- Now add the powdered sugar one cup at a time.
- Once all the powder sugar has been incorporated, continue to mix on medium-high for 2 minutes more until you have a light and fluffy buttercream.
- The cream in the mixture will whip and give you almost stiff peaks.
ASSEMBLE
- When cooled, cut off any dome and level the cake.
- Cut each layer in half horizontally giving you a total of four layers.
- Moisten each cake layer with sugar syrup to keep the layers moist.
- Place one layer on the cake board or cake stand.
- Add a generous amount of buttercream.
- Sprinkle some chopped Cadbury egg pieces.
- Place a second cake layer on top.
- Add more buttercream and Cadbury egg pieces until you have stacked all four layers.
- Place in the fridge for at least 15 minutes.
- Add more buttercream on the top and sides of the cake.
- Use a bench scraper for the sides and spatula to smooth the top.
- Use the remaining buttercream to pipe swirls on top.
- Top each swirl with half a Cadbury cream egg.
Equipment
Nutrition Information
Nutrition Facts
Cadbury Creme Egg Cake
Amount Per Serving
Calories 526 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 13g65%
Cholesterol 77mg26%
Sodium 370mg15%
Potassium 85mg2%
Carbohydrates 68g23%
Fiber 1g4%
Sugar 51g57%
Protein 4g8%
Vitamin A 611IU12%
Calcium 44mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
About Videos – most recipes has two videos – a quick version & longer detailed version. Sometimes a similar recipe video may be used
Keywords – cadbury, cake, cake recipes, Easter
Did you make this recipe? I’d love to hear about itMention @veenaazmanov or #tag on Instagram #veenaazmanov
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Sam
Wow, what a beautiful cake!! This is why I love Easter and cadbury egg season haha. Soo good!
Veena Azmanov
Thanks, Sam
Jenni LeBaron
This Cadbury creme egg cake looks so delicious and I am completely in love with how it’s decorated. I think that the eggs split in half are really cool looking!
Veena Azmanov
Thank you, Jenni
Amanda
I LOVE Cadbury eggs, so I was super excited to come across this recipe! This will be so festive and pretty on our Easter table.
Veena Azmanov
Thank you, Amanda. I hope you try this soon.
Anna
This is one of the most beautiful looking cakes ever! I love how you’ve decorated it with creme eggs, making it perfect centrepiece for the Easter table!
Veena Azmanov
Thank you, Anna.
Marcel
Love this cake! it inspires me to get creative in the kitchen 🙂
Best,
Marcel
Veena Azmanov
Thank you, Marcel. Glad to hear that.
Paula Montenegro
OMG this cake is stunning! I can only imagine the oohs and aahs when I cut into it this coming Easter Sunday! Thanks for sharing.
Veena Azmanov
This one is definitely very impressive. Thanks Paula
Leslie
I really love the caramel cream eggs! You took such a fun Easter candy and really made a festive cake! Great recipe!
Veena Azmanov
Thank you, Leslie.
Emily Liao
This cake is perfect for Easter! It’s got all the right flavors and the eggs are delicious in this.
Veena Azmanov
Thanks, Emily
Sara Welch
So great how a simple candy can make such a decadent dessert! Definitely serving this for Easter; looks too good to pass up!
Veena Azmanov
Thanks, Sara. I hope you try this one
Dannii
My husband is obsessed with creme eggs, so he would LOVE this.
Veena Azmanov
Then you must make this for him, Dannii.
Jacqueline Debono
Wow this cake looks amazing! I’ve always loved Cadbury creme eggs but never thought to use them in a cake!
Veena Azmanov
Thanks, Jacquline. I hope you try it.
Denay DeGuzman
This bakery-style cake is absolutely stunning! It’s the perfect cake for Easter Sunday. Thank you so much for sharing the process in helpful step-by-step images. My daughter and I will be making this delicious Cadbury Creme Egg Cake to celebrate the holiday!
Veena Azmanov
Thank you, Denay. Happy you find my step by step useful. Let me know if you try it.
Linda
What an absolutely gorgeous cake! I loved the idea of using the Cadbury Eggs for a more substantial dessert. And this one was like a showstopper! I had to experiment prior to the holiday to get this one just right. Of course, that meant having to eat it too – woohoo! Now I feel much more confident about making it for company.
Veena Azmanov
Thanks, Linda. I am so happy you enjoyed it. Taste testers are perfect of course. We love trial runs in our home too. Thanks for coming back to write this feedback.
Denise
What a creative cake flavor idea this would satisfy any sweet tooth! It looks absolutely delicious, perfect for Easter dinner.
Veena Azmanov
Thanks, Denise. Yes, you must try this.
Anne Lawton
Thanks for sharing this recipe and all of the detailed steps that are needed to make this delicious cake.
Veena Azmanov
You are very welcome, Anne.
Kelly Anthony
This Cadbury creme egg cake is stunning and is sure to impress everyone this Easter.
Veena Azmanov
Absolutely, Kelly. You must try.
Aimee
Cadbury Eggs are my Easter time weakness! I always stock on them and hide them to eat later. My mind is blown by putting them into cake form. This looks absolutely stunning and delicious! I’m going to pick up some extra Cadbury eggs this year to make this cake.
Veena Azmanov
Thank you, Aimee. We do love these very much too.
Charla @ That Girl Cooks Healthy
What a beautiful cake! I think this cake will be every child’s dream come true.
Veena Azmanov
Thank you, Charla.
Danielle
Yes!!!! I am in love with this recipe. Creme eggs are a weakness of mine and what a great idea to use them in a cake. Perfect for Easter!
Veena Azmanov
Thank you, Danielle. I hope you try this soon.
Bintu | Recipes From A Pantry
This looks like the perfect cake – especially as we are so close to Easter. I love Creme Eggs!
Veena Azmanov
Thank you, Bintu. yes, perfect Easter cake
Adrianne
These are my favourite type of easter eggs and boy how good does this cake look!! Yum, I love the step by step pics too.
Veena Azmanov
Thank you, Adriane. I hope you try this
Heidy McCallum
This Cadbury Creme Egg Cake looks amazing. I have to admit I was a little intimidated when I noticed the recipe on Pinterest but after coming here and seeing all the specific instructions you have given I really feel more at ease and confident making this Cadbury Creme Egg Cake!
Veena Azmanov
Thank you, Heidy. yes, layer cakes do look intimidating but in truth, once you do a few they are a piece of cake. I hope you try this one. It is delicious.
Lauren Vavala
I just pinned this and had to check out the whole recipe! This cake is so pretty for Easter – my Cadbury-loving family will love it!
Veena Azmanov
Thank you, Lauren. I hope you try this one soon.
Kim Lee
Love this recipe! You made it look so easy and so delicious! I’ll definitely be making for Easter!
Veena Azmanov
Thank you, Kim. Let me know how it was
Sally
Such a fabulous cake recipe! I made it for a cadbury creme egg lovers birthday. Worth all the effort, and my family loved it!
Veena Azmanov
Thank you, Sally. So happy you enjoyed this recipe. Thanks for coming back to leave this feedback.
Anita
What an impressive looking cake. And the egg decoration is just perfect for Easter. 🙂
Veena Azmanov
Thank you, Anita. Glad you think so
Jill
I appreciate the process photos. I’d love to have this cake as part of my tablescape for Easter.
Veena Azmanov
Thank you, Jill. Let me know how it was
Kay
A fantastic recipe for Easter will be a showstopper for sure at my family gathering. Have pinned and will give it a go!
Veena Azmanov
Thank you, Kay. I hope you try this one.