Cadbury Creme 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 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
• Ingredients and substitutes
• Video and Step by step instructions
• Frequently asked questions
• You may also like
• Recipe

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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

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Recipe