This chocolate cadbury creme egg cake is fluffy, moist, chocolatey, stuffed with creme eggs and covered in a milk chocolate creme egg glaze. It comes together in one bowl (no electric mixer) to make a moist bundt cake that tastes like milk chocolate. The creme eggs melt in the middle to form a beautiful molten filling. The perfect bundt cake for Easter!
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Why you will LOVE this recipe:
- Easy: the cake comes together in one bowl without an electric mixer. So easy to make!
- Stuffed: creme eggs are baked right into the middle to form a beautiful molten filling.
- Glaze: it's glazed with a silky, creamy, milk chocolate ganache.
- Bundt cake: there's nothing more elegant and easy than a bundt cake!
- Creme eggs: it has cadbury creme eggs baked into the middle and more on top of the glaze.
Tips for success
Room temperature ingredients: Make sure everything is a room temperature to help incorporate smoothly
Don't overmix: Once the flour is added to the batter, mix just until no more dry streaks or pockets remain. A few little lumps is ok - just no big lumps. Overmixing causes a dense, gummy texture.
Grease and dust the pan well: This will help ensure the cake releases easily. Make sure the non-stick coating on your pan isn't coming off.
De-molding: Flip the creme egg bundt cake over after cooling for 10 minutes - this will help get a smooth release because it's still hot. If you wait for it to cool completely it will stick.
How to get the perfect release
I like to butter my bundt cake with a cold piece of butter and dust with a tablespoon of cocoa powder. Shake the baking pan around to get the cocoa powder into every corner. Don't use flour because it will make a white coating all over the cake after unmolding.
This helps provide a non-stick barrier between the bundt pan and the bundt cake.
Stuffing the middle
Creme eggs are layered into the middle to make a gooey, delicious filling. To get them perfectly in the middle, layer ¾ of the batter first, eggs, then the last ¼. The eggs will sink a bit through the batter so this should help ensure they stay in the middle after baking.
Make sure you keep the creme eggs really close to one another. This will help every slice get a piece of creme egg.
Keep in mind that you might need to cut a few slices before getting the perfect cross section with a creme egg.
Milk chocolate ganache glaze
The glaze is a creamy, silky smooth milk chocolate glaze that is so easy to make and makes a shiny, decadent glaze.
To get the white and yellow drips from the eggs, top the creme egg cake with broken creme eggs. The filling will slowly drip out and melt into the glaze creating the perfect marble effect.
Key ingredients
Full steps and ingredients in recipe card below. But read through these for all the tips you will need for success!
Creme eggs: Use regular sized cadbury creme eggs - mini are too small. Make sure you unwrap the packaging off. You may need more or less, depending on the circumference of your specific bundt pan.
Sour cream: Full fat sour cream works the best, don't substitute with yogurt.
Buttermilk: Storebought buttermilk or kefir works the best because it's thicker! Homemade buttermilk may make the bundt cake soggy.
Butter: This gives the cake lots of flavour. It's melted so you don't have to cream it.
Vegetable oil: This helps make the cake more moist.
All purpose flour: Weigh the flour to get the most accurate results. If you don’t have a scale, measure properly by stirring the bag and spooning gently into a measuring cup. Scrape the excess off the top with the flat edge off a knife without packing it into the cup.
Milk chocolate: Use a good quality milk chocolate for best results. Don't use milk chocolate chips because they won't melt down well. If you want to use semisweet chocolate chips for the glaze, here's a great recipe for the amounts of semisweet chocolate chips and cream.
Heavy whipping cream: Use whipping cream (35%) for the glaze. Anything with less fat content will make the glaze too watery.
Step by step batter
Step 1 - Preheat oven to 355°F (180°C). Butter a bundt pan with a stick of cold butter. Add a tablespoon of cocoa powder and shake the bundt pan so that the cocoa powder sticks to the butter.
Step 2 - In a very large bowl, whisk together eggs, sugar, and salt. Whisk until frothy and lightens in colour.
Step 3 - Pour melted butter, oil, and vanilla into the whisked eggs and whisk until combine. Add sour cream and whisk until smooth.
Step 4 - Sift flour, baking soda, baking powder, and cocoa powder right into the same bowl. Fold until most of the flour is incorporated. Pour buttermilk in and continue folding until batter is smooth. Use a whisk to fold to help break the lumps up. If a few small lumps remain that’s perfectly ok.
Step 5 - Add about three quarters of the batter into the bundt pan. Smooth it out. Lay out the peeled cadbury creme eggs on top in a row so they’re touching eachother. Depending on the shape of your bundt pan you may need more or less eggs.
Step 6 - Add the rest of the batter and smooth the top. Bake for 55-65 minutes, until a wooden skewer inserted into the center comes out clean. You may need to insert the toothpick a few times to make sure you’re not hitting a creme egg.
Step 7 - Let the cake cool out of the oven for 10 minutes. Take your serving plate or cooling rack, place it over the bundt pan and carefully flip it over. Tap the bottom of the bundt pan to help it release and lift it off. Let cool completely before covering with glaze.
Step by step milk chocolate ganache
Step 1 - Find a saucepan and a medium-large heatproof bowl that fits on top of the saucepan. Fill the saucepan with a few inches of water and bring to a simmer. Combine chopped chocolate and cream in the bowl and place on top of the saucepan. Melt until smooth, stirring constantly. Alternatively you can melt it in the microwave on 10 second intervals, whisking well between each interval.
Step 2 - Let the glaze cool until it’s warm to the touch and still pourable, and pour it over the creme egg cake. Carefully break the three creme eggs into halves and pieces and place on top of the glaze. The filling will slowly melt into the glaze. Slice and serve!
FAQ
Cocoa powder helps provide a non-stick layer without making a chocolate cake look white on the outside if you used flour.
You can fill it with other cream filled eggs, such as lindt eggs or any similar kind. Make sure they're not hollow so you don't end up with holes in the midde of the cake.
It took me a few cuts to cut into a creme egg. This is because while they're in there, you're probably cutting the edge of the egg or in between the eggs and can't get a good cross-section. Make a couple of cuts in varying sizes until you find one.
Check out these other recipes:
Happy baking!
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Creme Egg Cake
Ingredients
Cake
- 1 tablespoon butter cold
- 1 tablespoon cocoa powder more if needed
- 5 large eggs room temperature
- 1 ¾ cup granulated sugar
- ¼ teaspoon sea salt
- 1 cup butter melted and cooled to room temperature
- ¼ cup vegetable oil
- 1 tablespoon pure vanilla extract
- ⅔ cup sour cream room temperature
- 3 cups all purpose flour 360g
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- ¾ cup natural cocoa powder
- 1 ¼ cup buttermilk room temperature
- 10-12 cadbury creme eggs regular size
Milk chocolate glaze
- 5 oz milk chocolate finely chopped
- ⅓ cup heavy whipping cream
- 3 cadbury creme eggs regular size
Instructions
Cake
- Preheat oven to 355°F (180°C). Butter a bundt pan with a piece of cold butter. Add a tablespoon of cocoa powder and shake the bundt pan so that the cocoa powder sticks to the butter.
- In a very large bowl, whisk together eggs, sugar, and salt. Whisk until frothy and lightens in colour.
- Pour melted butter, oil, and vanilla into the whisked eggs and whisk until combine. Add sour cream and whisk until smooth.
- Sift flour, baking soda, baking powder, and cocoa powder right into the same bowl. Fold until most of the flour is incorporated. Pour buttermilk in and continue folding until batter is smooth. Use a whisk to fold to help break the lumps up. If a few small lumps remain that’s perfectly ok.
- Add about three quarters of the batter into the bundt pan. Smooth it out. Lay out the peeled cadbury creme eggs on top in a row so they’re touching eachother. Depending on the shape of your bundt pan you may need more or less eggs.
- Add the rest of the batter and smooth the top. Bake for 55-65 minutes, until a wooden skewer inserted into the center comes out clean. You may need to insert the toothpick a few times to make sure you’re not hitting a creme egg.
- Let the cake cool out of the oven for 10 minutes. Take your serving plate or cooling rack, place it over the bundt pan and carefully flip it over. Tap the bottom of the bundt pan to help it release and lift it off. Let cool completely before covering with glaze.
Milk chocolate glaze
- Find a saucepan and a medium-large heatproof bowl that fits on top of the saucepan. Fill the saucepan with a few inches of water and bring to a simmer. Combine chopped chocolate and cream in the bowl and place on top of the saucepan. Melt until smooth, stirring constantly. Alternatively you can melt it in the microwave on 10 second intervals, whisking well between each interval.
- Let the glaze cool until it’s warm to the touch and still pourable, and pour it over the de-panned cake. Carefully break the three creme eggs into halves and pieces and place on top of the glaze. The filling will slowly melt into the glaze. Slice and serve!
Mike
I made this for a party and everyone loved it. It took a few cuts to find the creme egg in the middle. The glaze is stellar. Will make again closer to Easter.