Cadbury Cake is three rich layers of chocolate cake topped with creamy vanilla frosting and decorated with delicious caramel sauce and Cadbury eggs.
One of my favorite things about Easter is Cadbury Eggs. Every year I count down the days until I can get my caramel egg fix. I get so excited when I start to see the Easter aisles going up in my local store. This year I couldn’t help but turn my favorite eggs into this decadent Cadbury Cake.
What are Cadbury Eggs?
Cadbury Creme Eggs chocolate pressed into the shape of an egg and filled with a sweet white and yellow creamy fondant middle that is made to resemble egg. Cadbury also sells caramel filled eggs which are my favorite eggs that they sell. Cadbury Creme eggs are the most popular eggs and are highly rated by those that enjoy them. A secret tip I have for you is that Cadbury Eggs freeze well! You can have your Cadbury Egg fix anytime of the year if you freeze them.
What kind of Cadbury Eggs did you use for this Cadbury Cake?
I used Cadbury Caramel eggs for this cake. I love caramel and the sweet and slightly softness of the Cadbury eggs really made this cake standout. I also used Cadbury caramel mini eggs in this recipe. You can use regular creme eggs if you like. I just prefer caramel eggs. If you are wanting to make this cake and it’s not easter you can skip the eggs and just use softened caramel pieces. They would make the same texture.
What is caramel sauce and where should I buy it?
I used Torani caramel sauce for this Cadbury Cake. Torani is just my favorite brand however you can use any brand that you have on hand. I purchased my Torani sauce in the coffee aisle of my local grocery store. If your store is not a larger store they may not carry the same sauce. If you look near the ice cream toppings and cones you should be able to find some caramel ice cream topping or caramel sauce there.
Can I use store bought frosting for this Cadbury Cake?
I really prefer the homemade frosting for this Cadbury Cake. But, if you don’t have the time or energy to make homemade you certain can use store bought frosting. I recommend that you purchase vanilla or buttercream for this cake if you are going to use store bought frosting. I would also suggest that you pick up two cans of frosting. Since this is a three layer cake you will need more frosting for the cake.
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- Cake Leveler
- 3- 9inch round cake pans
- 1- 10inch round cake board
- large disposable piping bag fitted with a star tip
- mini angled spatula
- 2 boxes of triple chocolate cake mix
- 2 1/2 C whole milk
- 2 C unsalted sweet cream butter softened
- 6 large eggs
Vanilla Frosting Ingredients
- 2 C unsalted sweet cream butter softened
- 4 C powdered sugar
- 3 tsp pure vanilla extract
- 5-7 TBSP heavy whipping cream
- 1 bottle of caramel sauce
- 1 package of mini Cadbury eggs
- 1 package of larger Cadbury eggs
- Preheat oven to 350 degrees and spray 3 9 inch round cake pans with Pam baking spray, set aside
- Using a hand mixer and a large mixing bowl, beat all cake ingredients together until fully combined.
- Divide batter between the 3 baking pans and bake in the preheated oven
- for 25-35 minutes or until a toothpick comes out clean in the center
- Allow to cool completely on the counter.
- Once cooled, remove cakes from cake pan and cut the domes off
- Using a cake slicer, slice off the tops of the domes
Vanilla Frosting Directions
- Using a standing mixer, beat on low-medium speed the butter, powdered
- sugar, vanilla and heavy whipping cream until all combined, smooth and stiff with peaks
- Scoop 1 C of frosting into the piping bag and set aside
- Place the first cake layer onto the cake board
- Scoop 1 C of vanilla frosting onto the cake layer and smooth evenly with the angled spatula
- Drizzle caramel sauce onto the top of the frosting
- Place the second cake layer on top of the frosting
- Scoop another cup of frosting onto the top of the second cake layer and smooth evenly
- Drizzle more caramel sauce onto the frosting
- Place the last cake layer on top
- Scoop the vanilla frosting onto the top of the cake and frost entire cake
- Using the caramel sauce, add drips along the top of the cake
- Using the frosting in the piping bag, pipe dollops along the top of the cake, make sure to leave a space between the dollops
- Cut the large cadbury eggs in half
- Place a large Cadbury egg in between the dollops
- Place a few small ones around the bottom of the cake
- Place into the fridge for 1 hour to allow the frosting to harden slightly for easier cutting!
- I used caramel sauce from the coffee aisle. If you are unable to find that, look near the ice cream toppings.
- For this cake I used Cadbury Caramel eggs.