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    Flouring Kitchen » Cakes

    Creme Egg Cake

    Published: Feb 28, 2022 · Modified: Mar 14, 2022 by Mary · This post may contain affiliate links · 1 Comment

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    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! 

    Cut open cadbury creme egg cake

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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.
    Chocolate creme egg cake with broken eggs on top

    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. 

    Melted creme egg on top of chocolate 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. 

    eating slice of chocolate bundt cake with creme eggs

    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.

    Creme egg decorated bundt cake

    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. 

    whisked eggs and sugar

    Step 3 - Pour melted butter, oil, and vanilla into the whisked eggs and whisk until combine. Add sour cream and whisk until smooth.

    Adding butter and oil to batter

    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. 

    • sift dry ingredients into wet
    • pouring buttermilk into batter

    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. 

    • pouring batter into bundt pan
    • placing layer of creme eggs in the middle

    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.

    ready to bake bundt cake

    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!

    pouring glaze on top of bundt cake

    FAQ

    Why should I dust the bundt pan with cocoa powder?

    Cocoa powder helps provide a non-stick layer without making a chocolate cake look white on the outside if you used flour.

    What can I use instead of cadbury creme eggs?

    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.

    Why are the creme eggs not showing up when I cut 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:

    • scooped carrot cake ice cream
      Carrot Cake Ice Cream
    • cutting slices of cinnamon bundt cake
      Cinnamon Bundt Cake with Gooey Cinnamon Swirl 
    • Closeup of red velvet bundt cake with cream cheese swirl and glaze
      Red Velvet Bundt Cake with Cream Cheese Swirl
    • praline pecan cake with chocolate drip and pralines on top
      Chocolate Praline Cake

    Happy baking!

    Did you make this recipe? I would love for you to rate this recipe and hear what you think in the comments below! Share your creation on Instagram and tag @flouringkitchen. Follow me on Pinterest to save and for more recipe ideas.

    📖 Recipe

    Cut open cadbury creme egg cake

    Creme Egg Cake

    Mary
    This chocolate 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 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!
    5 from 1 vote
    Print Recipe Pin Recipe Shop Ingredients
    Prep Time 15 minutes mins
    Cook Time 55 minutes mins
    Total Time 1 hour hr 10 minutes mins
    Course Baking, Bundt Cake, Dessert
    Cuisine American
    Servings 10 people

    Equipment

    • Standard non-stick bundt pan (12 cups)

    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
    Shop Ingredients on Jupiter

    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!

    Video

    Notes

    The cake is best glazed and topped with creme eggs right before serving so that the eggs on top don’t lose all the filling into the glaze. But it’ll still look great if you glaze the day before.
    Store refrigerated in an airtight container (or cake carrier) for up to 3 days or frozen for up to 2 months. It’s best eaten at room temperature so let it sit at room temperature for 1-2 hours before eating.
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Mike

      March 21, 2022 at 9:18 pm

      5 stars
      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.

      Reply
    5 from 1 vote

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