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. The perfect Easter dessert to treat friends beside a delicious carrot cake.
Why make this cake
The recipe is very simple and easy and yet very versatile. It’s an oil-based vanilla cake 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 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 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.
Classic Cadbury creme Easter egg Cake
Cake
Preheat oven to 325 °F / 365 °C / Gas Mark 3 Grease and line 3 x 8-inch round cake pans or 2 x 9-inch round cake pan with parchment paper. Pro tip – You can half the recipe to make 3 x 6-inch round cake layers or one 12-cup bundt pan. 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 start adding sugar one tablespoon at a time whipping constantly on medium speed until light and foamy.Pro tip – it is important that the eggs are warm or at least room temperature so we can get maximum volume. Batter – Slowly add the cooking oil and buttermilk. Followed by vanilla extract and almond extract. Then add the flour and continue to whip until smooth but do not over mix.Pro tip – add the oil slowly but don’t over mix when you add the flour as we do not want the eggs to curdle. Divide – Divide batter equally between the prepared baking pans. Top the batter with chopped pieces of Cadbury eggs. Pro tip – I cut each Cadbury egg half into 4 to 6 pieces. It’s easier to cut into pieces them when they are slightly chilled. Bake for about 25 to 30 minutes or until a skewer inserted in the center comes out clean.Pro tip – I like to use cake strips to ensure my layer cakes bake flat. Cool in the pan for 5 minutes then invert on a cooling rack and cool completely before you store or decorate.Pro tip – Wrap in plastic wrap and place in the freezer for an hour. This will make fewer crumbs when you tort and level the cake.
Prepare 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 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 and give you almost stiff peaks.Pro 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.Pro 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.Pro 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.Pro 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)Pro 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.
Tips for Success
Make sure all the ingredients are at room temperature before you start baking. Use large size eggs – a large size egg is about 60 grams in weight. If not sure, weight and add more egg if necessary Add the sugar to the whipping eggs gradually. This will ensure the eggs whip the eggs light and fluffy. Whip the eggs until light and fluffy – this will ensure a light and airy cake. Similarly, add the oil gradually to the whipped eggs. You want the eggs to emulsify in the eggs not curdle. You can add the sour cream on its own or along with the flour as long as you do it carefully. The best is to add sour cream and flour alternating with each other. Once you add flour do not over mix the batter. You can add fresh raspberries, but I like to freeze my raspberries just for an hour before I break them into pieces and sprinkle them on the cake. Why? The fresh raspberries are softer, so they tend to bleed pink color into the cake. I wanted a fairly white cake. So, freezing them prevented the bleeding. Cool the cake completely before frosting – at least 3 to 6 hours.
Pound cake, Moist Chocolate Bundt Cake Raspbery White chocolate cake White chocolate cupcakes Butterscotch cakes or Caramel apple cake Coconut cake or Zesty Lemon Cake Strawberry cake with fresh strawberries Blueberries lemon cake Bake cheesecake See all layer cake recipes
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