Cadbury Creme Egg Cake
Calories: 26
Adjust Servings Here: 8 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 cake for a chocolate egg fan.
Ingredients
Cake
- 310 g (2½ cups) Cake flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- ½ tsp Salt
- 3 large Eggs large
- 180 ml (¾ cup) Cooking oil
- 300 g (1½ cups) Sugar white
- 240 ml (1 cups) Buttermilk
- 2 tsp Vanilla extract
- ¼ tsp Almond extract
- 8 Cadbury eggs
Buttercream
- 340 g (1½ cups) Butter (unsalted
- 500 g (4 cups) Powdered sugar confectioners sugar
- 6 tbsp Heavy 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 2 x 8-inch round cake pans or 2 x 9-inch round cake pan with parchment paper.
- Dry ingredients - In a bowl, combine flour with baking powder, baking soda, and salt - and set aside.310 g Cake flour, 1 tsp Baking Powder, 1 tsp Baking Soda, ½ tsp Salt
- 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.3 large Eggs, 180 ml Cooking oil, 300 g Sugar
- Batter - Slowly add the cooking oil and buttermilk, followed by the vanilla extract and almond extract. Then add the flour and continue to whip until smooth, but do not over-mix.240 ml Buttermilk, 2 tsp Vanilla extract, ¼ tsp Almond extract
- Divide - Divide the batter equally between the prepared baking pans. Top the batter with chopped pieces of Cadbury eggs.
- Bake - 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 on a cooling rack and cool completely before you store or decorate.
Buttercream
- In a bowl of a stand mixer with the paddle attachment, cream the butter until smooth. Add salt, heavy cream, and vanilla extract – mix a minute longer until well combined340 g Butter, 6 tbsp Heavy cream, ½ tsp Salt, 1 tbsp Vanilla extract
- 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.500 g Powdered sugar
Assemble
- 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. Top with a big dollop of buttercream – spread evenly using a straight-edge spatula. Sprinkle some chopped Cadbury egg pieces or chocolate.
- Then, place the second cake layer and top with buttercream and chopped Cadbury eggs or chocolate. Then, place the third cake layer, and repeat the same 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). A straight-edge spatula for the top, an off-set spatula, and a bench scraper for the sides work better.8 Cadbury eggs
- Use the remaining buttercream to pipe swirls on top. Top each swirl with half a Cadbury cream egg.
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
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