Chocolate Caramel Egg Cake

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A decadent chocolate cake for Easter, today’s Cadbury Chocolate Caramel Cake features a silky smoothy vanilla buttercream, tender chocolate cake and caramel drizzle for an indulgent dessert that everyone will want to make room for!

A decadent chocolate caramel cake perfect for Easter, this Cadbury Chocolate Cake features a tender chocolate cake, silky vanilla frosting and generous caramel drizzles - and those classic chocolate caramel eggs! It looks like it came from a bakery but is super simple to make.

Cadbury Cake Recipe

A few years ago, Ella made this decadent chocolate cake with cadbury cream eggs baked right into the batter.

Today, we’re sharing a new twist on that classic, with a silky vanilla buttercream replacing our original chocolate frosting, generous drizzles of caramel sauce nestled in between each cake layer, and instead of our from-scratch chocolate cake, we took things easy with a boxed chocolate cake mix.

We also swapped out the classic cream eggs for these caramel-filled eggs since not everyone in our family is a huge fan of the cream eggs. You could definitely use cream eggs in place of the caramel eggs, if you prefer.

The result is a decadent caramel-chocolate cake that is an absolute show-stopper on your Easter table or brought out for a special get-together with friends. It looks like something you picked up from a bakery but is incredibly simple to whip together with everyday kitchen ingredients.

While we skipped adding the caramel eggs into the batter this time, you could still do that if you want a surprise burst of caramel (or cream eggs) in the batter. Just make sure to freeze the eggs before incorporating them into the batter so that they don’t burn.

We use a couple very simple tricks to elevate our Cadbury Chocolate Caramel cake from a simple frosted cake to a show-stopping dessert.

  • First, we drizzle caramel down the sides for some drama (very easy and no technique needed, whatsoever).
  • Then we add a very simple swirl of frosting along the top edge of the cake – the piping tip does most of the work for you, you just need to swirl your wrist very gently to make those pretty dollops.
  • Finally, we cut some caramel eggs in half and nestle them in between those frosting dollops.

If you even make two cakes or cupcakes a year, I highly recommend purchasing a basic piping set like this one – you won’t believe how easy it is to pipe gorgeous decorations yourself using the right equipment!

(For just a bit more, this starter cake decorating set is a crazy good deal – basically everything you will ever need for cake or cupcake decorating is in here!)

More Easter Dessert Recipes

For even more fun Easter Ideas, check out our Easter Planning eBook, featuring 32 of our favorite Easter crafts, recipes and decor ideas – it’s free for e-mail subscribers:

 


Cadbury Cake Ingredients

Chocolate Cake Ingredients:

  • 2 boxes of triple chocolate cake mix
    • Plus ingredients called for on the box

Vanilla Frosting Ingredients:

  • 1 cup unsalted butter, softened
  • 5-7 cups powdered icing sugar, as needed
  • 3 teaspoons vanilla extract
  • 3-5 Tablespoons heavy whipping cream <– can use milk or table cream, if desired

Cake Decorations:

  • 1 bottle of caramel sauce
  • 1 package of mini Cadbury eggs
  • 1 package of larger Cadbury eggs

Scroll down to the printable recipe card for full measurements.

Kitchen Tools You May Find Helpful

  • 1 cake leveler
  • Three 9″ round cake pans
  • 10″ round cake board, optional
  • 1 large disposable piping bag fitted with a star tip
  • 1 mini angled spatula

How to Make Cadbury Chocolate Cake

Chocolate Cake Directions:

Prepare the cake mixes according to package directions.

Divide the cake batter between three greased cake pans and bake until an inserted toothpick comes out clean in the center.

Allow cakes to cool completely before removing from the cake pans.

Using a cake slicer, slice off the tops of the domes to create flat, even layers.

Vanilla Frosting Directions:

Use an electric mixer to beat the butter until smooth, then slowly add in 5 cups of powdered icing sugar, vanilla and 3 Tablespoons heavy cream.

Beat for two minutes and then adjust the consistency and taste with additional sugar or cream, as needed. The frosting should form smooth, stiff peaks but still be soft enough to spread with the back of a spoon.

Scoop 1 cup of frosting into a piping bag fitted with a star tip and set aside.

Cake Assembly and Decoration Directions:

Place the first cake layer onto the cake board

Scoop 1 cup of vanilla frosting onto the cake layer and smooth evenly with an offset spatula.

Drizzle caramel sauce onto the top of the frosting, to personal preference.

Place the second cake layer on top of the caramel layer.

Spread another 1 cup of vanilla frosting on the second layer and drizzle with more caramel.

Place the last cake layer on top and use the remaining vanilla frosting to frost the entire cake.

Drip some of the caramel sauce along the edge of the cake, starting at the top corner. Use a light hand, you can always add more, if desired.

Using the frosting in the piping bag, pipe dollops along the top of the cake, using a circular wrist motion and flicking your wrist up to stop the stream of frosting. Make sure to leave a space between the dollops for the caramel eggs.

Cut the large Cadbury eggs in half and place on half in between each dollop of frosting.

Place a few of the small eggs around the bottom of the cake and then place the cake in the fridge for an hour to set the frosting and caramel.

 

Pin this Easy Chocolate Caramel Egg Cake for your Easter Planning:

How to make a super decadent Caramel Chocolate Egg Cake - it looks like it came from a bakery but is ready in less than an hour at home! Swap out the caramel eggs and use cream eggs, if desired, for this easy Easter Cake

Grab your free printable recipe card for our chocolate caramel egg cake:

Yield: 8 servings

Chocolate Caramel Egg Cake

Chocolate Caramel Egg Cake

A decadent chocolate caramel cake perfect for Easter, this Cadbury Chocolate Cake features a tender chocolate cake, silky vanilla frosting and generous caramel drizzles - and those classic chocolate caramel eggs! It looks like it came from a bakery but is super simple to make.

Prep Time 20 minutes
Cook Time 25 minutes
Additional Time 20 minutes
Total Time 1 hour 5 minutes

Ingredients

Chocolate Cake Ingredients:

  • 2 boxes of triple chocolate cake mix
  • Plus ingredients called for on the box

Vanilla Frosting Ingredients:

  • 1 cup unsalted butter, softened
  • 5-7 cups powdered icing sugar, as needed
  • 3 teaspoons vanilla extract
  • 5-7 Tablespoons heavy whipping cream <-- can use milk or table cream, if desired

Cake Decorations:

  • 1 bottle of caramel sauce
  • 1 package of mini Cadbury eggs
  • 1 package of larger Cadbury eggs

Instructions

Chocolate Cake Directions:

  1. Prepare the cake mixes according to package directions.
  2. Divide the cake batter between three greased cake pans and bake until an inserted toothpick comes out clean in the center.
  3. Allow cakes to cool completely before removing from the cake pans.
  4. Using a cake slicer, slice off the tops of the domes to create flat, even layers.

Vanilla Frosting Directions:

  1. Use an electric mixer to beat the butter until smooth, then slowly add in 5 cups of powdered icing sugar, vanilla and 3 Tablespoons heavy cream.
  2. Beat for two minutes and then adjust the consistency and taste with additional sugar or cream, as needed. The frosting should form smooth, stiff peaks but still be soft enough to spread with the back of a spoon.
  3. Scoop 1 cup of frosting into a piping bag fitted with a star tip and set aside.

Cake Assembly and Decoration Directions:

  1. Place the first cake layer onto the cake board
  2. Scoop 1 cup of vanilla frosting onto the cake layer and smooth evenly with an offset spatula.
  3. Drizzle caramel sauce onto the top of the frosting, to personal preference.
  4. Place the second cake layer on top of the caramel layer.
  5. Spread another 1 cup of vanilla frosting on the second layer and drizzle with more caramel.
  6. Place the last cake layer on top and use the remaining vanilla frosting to frost the entire cake.
  7. Drip some of the caramel sauce along the edge of the cake, starting at the top corner. Use a light hand, you can always add more, if desired.
  8. Using the frosting in the piping bag, pipe dollops along the top of the cake, using a circular wrist motion and flicking your wrist up to stop the stream of frosting. Make sure to leave a space between the dollops for the caramel eggs.
  9. Cut the large Cadbury eggs in half and place on half in between each dollop of frosting.
  10. Place a few of the small eggs around the bottom of the cake and then place the cake in the fridge for an hour to set the frosting and caramel.

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Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 1215Total Fat: 31gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 83mgSodium: 92mgCarbohydrates: 494gFiber: 0gSugar: 481gProtein: 2g

Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.

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I hope your family loves this chocolate caramel cake as much as mine did!

For more decadent cake recipes, check out our full collection of Cake recipes here:

For more delicious desserts, check out our full Dessert Recipe collection here:

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