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Cadbury Creme Egg 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 for a chocolate egg fan.
cadbury, cake, cake recipes, Easter
Meas Cups and Spoons
FOR THE CAKE
(2 ¾ cup)
( 3 sticks) unsalted
38% or more
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.
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.
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.
Recipe by Veena Azmanov