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 cake 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.
Table of Content
About this 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.
Ingredients and substitutes
- 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.
Video and Step by step instructions
Cake
- Preheat oven to 325 °F / 365 °C / Gas Mark 3
- Grease and line two 7-inch round cake pans or 3 x 6-inch round cake pans
- In a bowl, combine flour with baking powder, baking soda, and salt - set aside.
- In the bowl of a stand mixer with the whisk attachment whip the whole eggs on medium for two minutes
Tip - it is important that the eggs are warm or at least room temperature so we can get maximum volume. - Gradually start adding sugar one tablespoon at a time whipping constantly on medium speed. Once all the sugar is in; turn the mixer to medium-high and whip until light and fluffy – ribbon stage
Tip - adding the sugar helps improve the emulsification properties giving us the maximum volume. - Slowly add the cooking oil and buttermilk. Followed by the vanilla extract and almond extract.
Tip - add the oil slowly but don't overmix as we do not want the eggs to curdle. - Next, add in the flour mixture making sure you have no lumps. Continue to use the whisk but do not over whip at this time. Or you will lose all the volume in the eggs.
Tip - Don't overmix at this stage. We don't want to lose volume or activate the gluten in our flour. .You can fold the flour into the batter with a spatula - Divide batter equally between the prepared baking pans.
Tip - I like to use cake strips to ensure my layer cakes bake flat. - Bake 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 invert on a cooling rack and cool completely before you store or decorate.
Tip - Wrap in plastic wrap and place in the freezer for an hour. This will make fewer crumbs when torting and leveling the cake.
Prepare buttercream
- In a bowl of a stand mixer with the paddle attachment cream the butter until smooth.
- Add salt, whipping cream, and vanilla – mix a minute longer, until well combined
- Then, 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 to 3 minutes more until you have a light and fluffy buttercream.
- The cream in the mixture will whip and give you almost stiff peaks.
Tip- If the buttercream is too soft, you haven't whipped enough. However, If the butter is melting chill the bowl for 10 minutes then whip again. (this can happen in warmer temperatures)
Assemble
- Prepare simple syrup - cool completely before using.
Tip- Simple syrup is just sugar water that has been boiled and cooled. Used to keep cake layers moist. - Using a bread knife or cake leveler cut the domes off the cake layers. Cut each layer in half horizontally giving you a total of four layers. Brush each layer with the cooled simple syrup
- Place a cake layer on the cake board or cake stand.
Tip -if you plan to move the cake again, it is best to use a cake circle under the cake, so you can pick the cake with its base and without any accidents.
- Top with a big dollop of buttercream – spread evenly using a straight-edge spatula. Sprinkle some chopped Cadbury egg pieces or chocolate.
- Then top the second cake layer on top followed by buttercream and chopped Cadbury eggs or chocolate then top with the last cake. Until you have stacked all four layers of cake.
Tip - it is best to lift individual cake layers on pieces of clean cardboard or cake lifter so you do not break them from table to cake.
- Spread the remaining buttercream around and the top of the cake. I created horizontal lines on the side of the cake with a spatula (see video)
Tip - A straight-edge spatula for the top, an off-set spatula, and a bench scraper for the sides work better. - Use the remaining buttercream to pipe swirls on top. Top each swirl with half a Cadbury cream egg.
Frequently asked questions
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.
Yes, you can freeze this cake for up to a month. Thaw overnight in the fridge (not counter-top) for best results.
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 to the batter just before baking.
Yes, you can certainly use brown sugar, just make sure to combine it well with the eggs.
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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Recipe
Cadbury Creme Egg Cake
Print Pin RateDescription
Video
Ingredients
Cake
- 2 ¾ cup (316 g) Cake flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- ½ tsp Salt
- 3 Eggs large
- ¾ cup (180 ml) Cooking oil
- 1 ½ cup (300 g) Sugar white
- 1 cup (240 ml) Buttermilk
- 2 tsp Vanilla extract
- ¼ tsp Almond extract
- 8 Cadbury eggs
Buttercream
- 12 oz (340 g) Butter (unsalted
- 5 cup (600 g) Powdered sugar confectioners sugar
- 6 tbsp (90 ml) Whipping cream 38% or more
- ½ tsp Salt
- 1 tbsp Vanilla extract
Instructions
Cake
- Preheat oven to 325 °F / 365 °C / Gas Mark 3
- Grease and line two 7-inch round cake pans or 3 x 6-inch round cake pans
- In a bowl, combine flour with baking powder, baking soda, and salt - set aside.
- In the bowl of a stand mixer with the whisk attachment whip the whole eggs on medium for two minutesTip - it is important that the eggs are warm or at least room temperature so we can get maximum volume.
- Gradually start adding sugar one tablespoon at a time whipping constantly on medium speed. Once all the sugar is in; turn the mixer to medium-high and whip until light and fluffy – ribbon stageTip - adding the sugar helps improve the emulsification properties giving us the maximum volume.
- Slowly add the cooking oil and buttermilk. Followed by the vanilla extract and almond extract. Tip - add the oil slowly but don't overmix as we do not want the eggs to curdle.
- Next, add in the flour mixture making sure you have no lumps. Continue to use the whisk but do not over whip at this time. Or you will lose all the volume in the eggs.Tip - Don't overmix at this stage. We don't want to lose volume or activate the gluten in our flour. .You can fold the flour into the batter with a spatula
- Divide batter equally between the prepared baking pans.Tip - I like to use cake strips to ensure my layer cakes bake flat.
- Bake 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 invert on a cooling rack and cool completely before you store or decorate.Tip - Wrap in plastic wrap and place in the freezer for an hour. This will make fewer crumbs when torting and leveling the cake.
Buttercream
- In a bowl of a stand mixer with the paddle attachment cream the butter until smooth.
- Add salt, fresh cream and vanilla – mix a minute longer, until well combined
- Then, 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 to 3 minutes more until you have a light and fluffy buttercream.
- The cream in the mixture will whip and give you almost stiff peaks.Tip- If the buttercream is too soft, you haven't whipped enough. However, If the butter is melting chill the bowl for 10 minutes then whip again. (this can happen in warmer temperatures)
Assemble
- Prepare simple syrup - cool completely before using.Tip- Simple syrup is just sugar water that has been boiled and cooled. Used to keep cake layers moist.
- Using a bread knife or cake leveler cut the domes off the cake layers. Cut each layer in half horizontally giving you a total of four layers. Brush each layer with the cooled simple syrup
- Place a cake layer on the cake board or cake stand.Tip -if you plan to move the cake again, it is best to use a cake circle under the cake, so you can pick the cake with its base and without any accidents.
- Top with a big dollop of buttercream – spread evenly using a straight-edge spatula. Sprinkle some chopped Cadbury egg pieces or chocolate.
- Then top the second cake layer on top followed by buttercream and chopped Cadbury eggs or chocolate then top with the last cake. Until you have stacked all four layers of cake.Tip - it is best to lift individual cake layers on pieces of clean cardboard or cake lifter so you do not break them from table to cake.
- Spread the remaining buttercream around and the top of the cake. I created horizontal lines on the side of the cake with a spatula (see video) Tip - A straight-edge spatula for the top, an off-set spatula, and a bench scraper for the sides work better.
- Use the remaining buttercream to pipe swirls on top. Top each swirl with half a Cadbury cream egg.
Nutrition Information
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
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.