Cadbury Creme Egg Cake

The ultimate Easter cake! Soft vanilla cake layers filled with buttercream and Cadbury Creme Eggs, then topped with even more chocolate eggs. Perfect for Easter celebrations and spring baking.

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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 who 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. It is the perfect Easter dessert to treat friends, besides a delicious carrot cake.

Why make this cake

• The recipe is very simple, easy, and yet very versatile.
• It’s an oil-based vanilla cake batter with lots of chopped Cadbury Creme Eggs. There are many ways in which you can customize this cake.
• It’s not about the brand; you can use any brand of eggs. Try Robin’s eggs, candy eggs, or any Easter candy.
• I’m using my vanilla buttercream frosting, but cream cheese frosting is also a great 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 also 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 also 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-minute 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: Classic Cadbury Creme Easter egg cake

Cake

• Preheat oven to 325 °F / 365 °C / Gas Mark 3. Grease and line 2 x 8-inch round cake pans or 2 x 9-inch round cake pans with parchment paper.
• Dry ingredients – In a bowl, combine flour with baking powder, baking soda, and salt – set aside.
• Whip eggs – In the bowl of a stand mixer with the whisk attachment, whip the whole eggs on medium speed for two minutes. Gradually add sugar one tablespoon at a time, whipping constantly on medium speed until light and foamy.
• Batter – Slowly add the cooking oil and buttermilk. Followed by vanilla extract and almond extract. Then add the flour and continue whisking until smooth, but do not overmix.
• Divide – Divide the batter equally between the prepared baking pans. Next, top the batter with chopped pieces of Cadbury eggs.
• Bake for about 30 to 35 minutes or until a skewer inserted in the center comes out clean.
• Cool in the pan for 5 minutes, then invert onto a cooling rack and cool completely before storing or decorating.

Prepare buttercream

• In the bowl of a stand mixer with the paddle attachment, cream the butter until smooth. Next, add salt, heavy cream, and vanilla extract – mix a minute longer until well combined.
• Then, add the powdered sugar one cup at a time. Once all the powdered 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 to almost stiff peaks.

Assemble

• Using a bread knife or cake leveler, cut the domes off the cake layers. Then, 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.
• Top with a big dollop of buttercream – spread evenly using a straight-edge spatula. Then, 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.
• 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).
  Pro tip – A straight-edge spatula for the top, an offset 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.

• Butterscotch cakes or Caramel apple cake
• Coconut Cake or Zesty Lemon Cake
• Strawberry cake with fresh strawberries
• Bake cheesecake
• See all layer cake recipes

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Frequently asked questions

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• Pound cake,
• Moist Chocolate Bundt Cake
• Raspbery White chocolate cake
• White chocolate cupcakes

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