Description
If you’re looking for an easy but impressive Cadbury Easter cake recipe, this one checks every box: fluffy vanilla cake, chocolate-studded buttercream, and a festive candy topping that makes every slice feel like a celebration.
Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter
- 1 cup sugar
- 3 eggs
- 1.5 tsp vanilla
- 2/3 cup buttermilk
Cadbury Candy Frosting
- 8 oz cream cheese
- 1/2 cup butter
- 1/2 tsp salt
- 3 1/2 cups powdered sugar
- 1/2 tsp vanilla
- 18 oz Cadbury Milk Chocolate Mini Eggs, chopped
- 2 Cadbury Roast Almond Milk Chocolate bar, chopped
Instructions
- Preheat oven to 325ºF. Grease and line two 8-inch cake pans with parchment paper. Cut a round piece of parchment paper to fit in the bottom of each cake pan.
- In a medium bowl. Whisk together flour, baking powder, and salt. Set aside.
- In an electric stand mixer with the paddle attachment, cream butter on medium-high speed until light and fluffy. Add in sugar and mix until combined.
- Next, add in eggs one at a time, blending on medium-low until just blended. Add vanilla and mix to incorporate.
- Slowly add in half the flour mixture. Mix on medium-low speed until combined. Add in half of the buttermilk and mix. Add in the last half of the flour mixture, then the remaining buttermilk. Mix until just combined. Scrape any excess flour on the edges and blend in. Be careful not to overmix the batter.
- Split the batter evenly between the two cake pans. Bake for 40-45 minutes. Transfer to a wire rack to cool completely – about 20-30 minutes. Once the cake is cooled, slice each cake in half to turn 2 cake rounds into 4 thinner rounds.
- Make the candy bar frosting. In an electric mixer, whip cream cheese and butter until light and fluffy. Add in vanilla and salt and mix until combined. Mix in powdered sugar until fully incorporated. Mix in half of the chopped milk chocolate candy bars.
- Assemble the cake. Add a dollop of icing to the center of your serving dish. Place the first cake layer on the plate. The dollop of icing will secure the cake on the plate.
- Spread a layer of icing on top of the cake and place another cake round on top. Continue this until all four rounds are stacked with icing spread between each layer. Lastly, ice the top and sides of the cake until evenly coated.
- For a festive finish, sprinkle the top of the cake with Cadbury egg pieces and press extra pieces to cover the sides of the cake with the second half of the chocolate bar pieces. Slice and serve. Store in a cake carrier or large sealable Tupperware container in the fridge for up to 5 days.
- Prep Time: 20 minutes
- Assembly: 10 minutes
- Cook Time: 40 minutes