Cadbury Candy Bar Cake (8-inch cake)

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If you love Cadbury Easter candy, this Cadbury Candy Bar Cake might be your new Spring tradition! This bakery-style cake is rich, creamy, and packed with bits of Cadbury chocolate candy in every layer. It’s the perfect dessert that is sure to be the centerpiece at your spring table. 

This small cake is zero fuss but is super impressive. Four layers of soft vanilla cake are stacked with fluffy buttercream frosting that’s blended with bits of chopped Cadbury chocolate bars. The sweetness from the candy is offset by the tanginess of the butter cream. 

The cake is finished with a generous topping of festive Cadbury milk chocolate eggs to give the cake a festive look. Perfect for serving after Easter lunch or for a spring party!

How to Make The Cadbury Candy Bar Cake, Step by Step

Step 1. Preheat the oven and prep the cake pans. 

Start by preheating your oven to 325ºF. That way, your oven is hot when you’re done making the batter. 

Grease two cake pans with butter or non-stick cooking spray. Make sure the creases and edges of the pan are coated well so that your cake comes out clean. Measure and cut a round piece of parchment paper to fit at the bottom of the cake pan. 

Tip: If you want to easily remove the cake from the pan, place a long, thick strip of parchment paper on the bottom so that the edges hang out the side. This will act as a sling to lift the cake out of the pan.

Step 2. Mix dry ingredients.

Whisk together all-purpose flour, baking powder, and salt. This will be the dry ingredient mixture that you will add to the batter after creaming butter and sugar.

Step 3. Cream butter and sugar. Mix in eggs and vanilla.

Make sure the butter is either room temperature or just softened before you cream the sugar and butter. If the butter is too cold, it will be more difficult to incorporate into the other ingredients. Once butter is creamy, add in sugar and whisk until blended. 

Next, add in one egg at a time, making sure each egg is blended before adding the next one. Whisk in vanilla extract, and you’re ready to start mixing in the flour mixture and buttermilk.

Step 4. Alternate flour and buttermilk to make a smooth batter.

Buttermilk is the key ingredient to get the most tender cake crumb. And even though buttermilk can smell and taste sour, it only leaves a slight tangy taste to the cake. Depending on the flavor of your cake, you may not even notice it’s there.

Add flour and buttermilk alternately into the creamed butter mixture. Start half of your flour in the creamed butter mixture. This will make the batter smooth without overmixing. Mix on medium-low until blended, and add in half of the buttermilk. Repeat these two steps one more time blend until the mixture is just combined. 

Tip: If you see excess flour on the edges of the bowl, scrape the edges with a spatula and mix for several seconds to blend into the batter.

Step 5. Fill cake pans, bake, and let them cool completely.

Split the batter evenly into two 8-inch cake pans. Gently shake the pan side to side to level the batter in the pans. Bake them in a preheated oven for 40-45 minutes until cooked through and slightly golden on top. 

Let the cakes cool completely on a cooling rack. Once the cake is cooled, slice each cake in half to turn 2 cake rounds into 4 thinner rounds. 

Step 6. Make Cadbury Candy Frosting and frost the cake.

This icing is the star of the show. The thick butter cream is tangy but is perfectly balanced with the sweetness of the chopped chocolate pieces. 

Add cream cheese and butter to the bowl of an electric mixer, using the whisk attachment. Whisk until light and fluffy. Add in vanilla and salt to the icing and mix until combined before mixing in the powdered sugar. The powdered sugar will add sweetness and will give this icing more body and thickness. 

Lastly, mix in one of the chopped milk chocolate bars until evenly blended. 

Spread a layer of icing between each cake layer and ice the top and sides of the cake. Finish the cake with extra chocolate bar crumbles and Cadbury milk chocolate egg pieces. 

Tips for the perfect buttercream frosting….

• Use unsalted butter. This way, you have more control over the flavor of the cake. Don’t overmix the batter. Over mixing the batter can overwork the gluten in the cake, resulting in a tougher texture. One reason you alternate mixing in flour and buttermilk into the cake is to evenly mix the batter without over mixing.
• Use room temperature butter and eggs. Room temperature eggs are going to blend better into the batter, making it smoother.
• Don’t over mix cream cheese. Over-whipping the cream cheese will whip too much air into the icing and will make it too thin. You just want to whip it until creamy.
• Make frosting right before you’re ready to frost the cake.That way, your frosting is the right consistency and fresh!

How to know when your cake is done

Testing for doneness to make sure your cake is cooked through. 

Poke the center of each cake round with a fork or toothpick. If it comes out clean, your cakes are done. If there is uncooked batter on the utensil, it needs more time to cook. Pop it in the oven for 5-minute increments until it comes out clean.

How to Store The Cadbury Candy Bar Cake

Since the cake is iced with cream cheese frosting, you will need to store the cake in the fridge. Keep the iced cake chilled in the refrigerator in an airtight container or cake carrier. If you don’t have a cake carrier, you can use a plate and cover with a large bowl.

If you are making the cake ahead of time, we recommend icing the cake right before you’re ready to serve.

1. Let the cake cool completely before storing.
2. Store the cake rounds in an airtight container or plastic bag, at room temperature for 2-3 days. You can also store in the refrigerator for up to 5 days, but the cake may lose some of their moisture in the fridge.  
3. We recommend making frosting right before you’re ready to ice the cake. That way the icing is super fresh! If you make frosting ahead of time, you can store in an airtight container for up to 2 weeks.

More candy bar options for the frosting

We chose to use a milk chocolate bar with almond pieces, which would add a bit of texture and crunch to the frosting. If you either can’t find Cadbury Roast Almond Milk Chocolate bars or want something nut-free, we recommend swapping the Cadbury bar for one of these chocolate bars: 

• Hershey’s Symphony Bars
• Tony’s Belgian Milk Chocolate Bars
• Toblerone Milk Chocolate Bar with Honey Almond Nougat

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