- easy, moist & tender -
This cadbury creme egg cake is fluffy, moist, stuffed with creme eggs and covered in a milk chocolate creme egg glaze. It comes together in one bowl to make a moist bundt cake that tastes like milk chocolate.
– So easy - especially if you use pre-made! – Covered in a rich chocolate glaze – Creamy, cookies and cream filling – Naturally egg free (could be gluten free too)
what you will need:
– large eggs – granulated sugar – sea salt – butter, melted – vegetable oil – pure vanilla extract – sour cream – all purpose flour – baking powder – baking soda – natural cocoa powder – buttermilk – cadbury creme eggs – milk chocolate – heavy whipping cream – cadbury creme eggs
Milk Chocolate Cake
Whisk eggs and sugar until thick and becomes a bit paler. This should take about 30 seconds by hand.
Add oil, melted butter, vanilla, sour cream, and whisk until smooth. Make sure everything is at room temperature so that it incorporates easier.
Sift flour, cocoa powder, baking soda, and baking powder into the same bowl. This helps break up the lumps and make a fluffier cake.
Fold the mixture and add buttermilk about halfway through folding. Fold more until a thick batter forms.
Pour about 3/4 of the batter into a lined and dusted bundt pan. Smooth out the top.
Add the creme eggs keeping them very close to each other. Top with remaining batter and smooth the top.
Bake until a toothpick comes out clean (you may need to insert it a few times to avoid creme eggs). Let it cool for 10 minutes before flipping to release.
Melt chocolate and cream together, mix until smooth. Pour it over the cooled bundt cake and top with broken cadbury creme eggs.
This makes the perfect easy Easter bundt cake! The cadbury creme egg filling melts into the glaze making the prettiest runny yolks.
swipe UP for the full recipe with all the tips!