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 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.
Step by step instructions (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
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 in 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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Cadbury Creme Egg Cake
Print Pin Rate VeenaazmanovDescription
Ingredients
FOR THE CAKE
- 2 ¾ cup (340 g) Cake flour (2 ¾ cup)
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- ½ tsp Salt
- 3 Eggs large
- ¾ cup (180 ml) Cooking oil (¾ cup)
- 1 ½ cup (300 g) Sugar white
- 1 cup (240 ml) Buttermilk
- 2 tsp Vanilla extract
- ¼ tsp Almond extract
- 8 Cadbury eggs
VANILLA BUTTERCREAM
- 12 oz (340 g) Butter ( 3 sticks) 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
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
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.
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.