Decadent Cadbury Creme Egg Chocolate Bundt Cake: The Ultimate Easy Easter Dessert
Prepare for an Easter dessert sensation with this incredibly fluffy, intensely moist, and deeply chocolatey Cadbury Creme Egg Bundt Cake. Each slice reveals a delightful surprise: a gooey, molten center bursting with melted Cadbury Creme Eggs, all enveloped in a rich milk chocolate glaze. What makes this recipe truly special is its simplicity; it comes together effortlessly in just one bowl, requiring no electric mixer, making it an ideal choice for bakers of all skill levels. This bundt cake is not just a treat for the taste buds but also a stunning centerpiece for your Easter celebration or any spring gathering.
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Why You Will Absolutely LOVE This Cadbury Creme Egg Bundt Cake Recipe:
- Effortlessly Easy: Forget the hassle of multiple bowls and noisy electric mixers! This delightful chocolate bundt cake batter is prepared entirely in one bowl, making cleanup a breeze and the baking process stress-free. It’s the perfect recipe for those who want a show-stopping dessert without the fuss.
- Irresistibly Stuffed: The true magic of this Easter bundt cake lies in its incredible filling. Whole Cadbury Creme Eggs are carefully baked right into the middle of the chocolate batter, transforming into a luxurious, molten, and gooey surprise that oozes out with every slice. This creates a truly unique and decadent experience that will impress everyone.
- Decadent Glaze: To elevate this cake to perfection, it’s generously drizzled with a rich, silky-smooth milk chocolate ganache. This creamy glaze not only adds another layer of deep chocolate flavor but also provides a beautiful, shiny finish that makes the cake visually stunning.
- Elegant Bundt Cake Form: There’s something inherently elegant and sophisticated about a bundt cake. Its distinctive fluted shape requires minimal decorating effort, yet always looks impressive and celebratory. It’s an easy way to achieve a professional-looking dessert for any occasion, especially Easter.
- Creme Egg Extravaganza: If you’re a fan of Cadbury Creme Eggs, this cake is your dream come true! It features these iconic Easter treats not only baked into the heart of the cake but also strategically placed on top of the glistening milk chocolate glaze, allowing their vibrant yellow and white fondant centers to slowly melt and create a beautiful marbled effect.
Expert Tips for a Perfectly Moist Cadbury Creme Egg Bundt Cake:
Achieving a bakery-quality bundt cake is easier than you think with these crucial tips:
Room Temperature Ingredients are Key: This is a golden rule in baking! Ensure all your perishable ingredients, such as eggs, sour cream, and buttermilk, are at room temperature. This allows them to emulsify and blend smoothly into the batter, creating a cohesive mixture that bakes evenly and results in a wonderfully tender and moist cake texture. Cold ingredients can cause the batter to curdle or become lumpy.
Avoid Overmixing the Batter: Once you’ve added the flour and cocoa powder to your wet ingredients, mix *just* until no dry streaks or pockets of flour remain. A few small lumps are perfectly acceptable – in fact, they’re often a sign of a properly mixed batter. Overmixing develops the gluten in the flour too much, leading to a tough, dense, and gummy cake rather than the desired light and fluffy crumb.
Thoroughly Grease and Dust Your Bundt Pan: This step is non-negotiable for a flawless release. Butter your bundt pan meticulously with a generous amount of cold butter, ensuring every nook and cranny is coated. Then, dust it thoroughly with cocoa powder, rotating the pan to cover the entire buttered surface. This creates a non-stick barrier that helps the cake slide out easily. Using cocoa powder instead of flour is vital for chocolate cakes, as flour would leave an undesirable white residue on your beautiful dark chocolate cake.
Mastering the De-molding Technique: Patience is a virtue, but timing is everything when it comes to unmolding a bundt cake. Allow your Cadbury Creme Egg bundt cake to cool in the pan for exactly 10 minutes after removing it from the oven. This brief cooling period allows the cake to set slightly, making it firm enough to handle yet still warm enough to release without sticking. Flipping it over onto a wire rack or serving plate at this point ensures a smooth, clean release. Waiting too long for it to cool completely in the pan will cause it to contract and potentially stick to the intricate crevices.
How to Achieve the Perfect Bundt Cake Release:
Getting your beautifully baked bundt cake out of the pan in one perfect piece is crucial. My preferred method involves starting with a cold piece of butter. I liberally rub this cold butter all over the inside of the bundt pan, ensuring every intricate design and crevice is thoroughly coated. Following this, I add a tablespoon of natural cocoa powder to the pan. I then gently shake and rotate the pan, allowing the cocoa powder to adhere to all the buttered surfaces. This creates an exceptional non-stick barrier and ensures your chocolate bundt cake emerges with a beautiful, rich dark exterior. Avoid using flour for chocolate cakes, as it will leave an unappealing white coating on the finished cake.
Stuffing the Middle with Molten Cadbury Creme Eggs:
The star of this show is undoubtedly the gooey, molten Cadbury Creme Egg filling. To ensure these delightful treats are perfectly centered within each slice, follow a strategic layering technique. First, pour approximately three-quarters of your luscious chocolate batter into the prepared bundt pan. Gently smooth it out to create an even base. Next, arrange the peeled Cadbury Creme Eggs in a single, tight row on top of this batter layer, ensuring they are touching each other. This close placement is key to getting a piece of creme egg in almost every slice. Finally, pour the remaining one-quarter of the batter over the eggs, carefully covering them completely. The eggs will naturally sink slightly during baking, so this layering method helps guarantee they remain beautifully suspended in the middle of your chocolate bundt cake, ready to create that stunning cross-section. Remember, it might take a couple of cuts to find the perfect cross-section with a whole creme egg, but the anticipation is part of the fun!
Crafting the Silky Milk Chocolate Ganache Glaze:
The finish for this extraordinary Cadbury Creme Egg cake is a dreamy, creamy, and silky-smooth milk chocolate ganache glaze. It’s incredibly simple to prepare and provides a luxurious, shiny, and utterly decadent finish. But we don’t stop there! To achieve that signature “drip” effect reminiscent of the creme egg’s filling, we’ll adorn the top of the glazed bundt cake with broken Cadbury Creme Eggs. As these pieces sit on the warm ganache, their vibrant yellow and white fondant fillings will slowly melt and trickle down the sides of the cake, creating a beautiful and unique marbled design that is as visually appealing as it is delicious.
Essential Ingredients for Your Cadbury Creme Egg Bundt Cake:
Full steps and detailed ingredients are provided in the recipe card below. Please read through these tips for all the insights you’ll need to achieve baking success!
- Cadbury Creme Eggs: For that iconic gooey center, use regular-sized Cadbury Creme Eggs. Mini versions are simply too small to create the dramatic molten effect we’re aiming for. Remember to completely unwrap them before baking! The exact number you’ll need may vary slightly depending on the circumference and design of your specific bundt pan, but 10-12 eggs are typically sufficient for the filling.
- Sour Cream: Opt for full-fat sour cream to achieve the best texture and richness in your cake. Its high fat content contributes to a supremely moist crumb and a subtle tang that balances the sweetness. Do not substitute with low-fat versions or yogurt, as they have different consistencies and fat levels that will impact the final result.
- Buttermilk: Store-bought buttermilk or kefir are highly recommended because of their thicker consistency, which is ideal for this bundt cake. The acidity in buttermilk reacts with the baking soda, creating a tender crumb. Homemade buttermilk (milk + lemon juice/vinegar) can sometimes be too thin, potentially making your bundt cake soggy.
- Butter: This ingredient is crucial for imparting a rich, classic flavor to your chocolate cake. Since it’s melted for this recipe, you save time by skipping the creaming step typically required for solid butter, simplifying the one-bowl process.
- Vegetable Oil: Alongside butter, a touch of vegetable oil significantly boosts the cake’s moisture content and contributes to a softer, more delicate crumb. Unlike butter, oil remains liquid at room temperature, helping the cake stay moist for longer.
- All-Purpose Flour: For the most precise and consistent results, I strongly recommend weighing your flour using a kitchen scale. If you don’t have a scale, measure it properly by stirring the flour in its bag or container to aerate it, then spoon it gently into your measuring cup. Level off the excess with the flat edge of a knife, without packing the flour down into the cup. This prevents over-measurement, which can lead to a dry, dense cake.
- Milk Chocolate (for glaze): The quality of your milk chocolate directly impacts the richness and smoothness of your ganache glaze. Choose a good quality bar chocolate and chop it finely for even melting. Avoid using milk chocolate chips, as they contain stabilizers that prevent them from melting down into a smooth ganache. If you prefer a semi-sweet chocolate glaze, you can find specific ratios of semi-sweet chocolate chips and cream in a dedicated recipe like my Easy Triple Chocolate Cake with Chocolate Drip.
- Heavy Whipping Cream (for glaze): For a perfectly luscious and pourable ganache, use heavy whipping cream with a fat content of at least 35%. Anything with less fat, such as light cream or half-and-half, will result in a glaze that is too watery and won’t achieve the desired luxurious consistency.
Step-by-Step Guide to Crafting Your Chocolate Batter:
Creating the perfect, moist chocolate batter for this Cadbury Creme Egg Bundt Cake is incredibly straightforward. Follow these simple steps for a seamless baking experience, all in one bowl!
Step 1 – Prepare Your Pan: Begin by preheating your oven to 355°F (180°C). Then, meticulously butter your bundt pan using a piece of cold butter, ensuring full coverage. Add one tablespoon of natural cocoa powder and rotate the pan to evenly coat the buttered surface. This crucial step prevents sticking and ensures a beautiful exterior.
Step 2 – Whisk Wet Ingredients: In a generously sized bowl, whisk together the large eggs, granulated sugar, and sea salt. Continue whisking vigorously until the mixture becomes visibly frothy and lightens significantly in color, indicating it’s well aerated.
Step 3 – Incorporate Liquids: Pour the melted and cooled butter, vegetable oil, and pure vanilla extract into the whisked egg mixture. Whisk until all ingredients are thoroughly combined and smooth. Next, add the room-temperature sour cream and whisk again until the batter is perfectly smooth and creamy.
Step 4 – Add Dry Ingredients and Buttermilk: Sift the all-purpose flour, baking soda, baking powder, and natural cocoa powder directly into the same bowl. Gently fold the dry ingredients into the wet until most of the flour has been incorporated. Then, pour in the buttermilk and continue folding until the batter is smooth. A whisk can be helpful for breaking up any small lumps, but a few tiny lumps are perfectly normal and won’t affect the cake’s texture.
Step 5 – Layer Batter and Creme Eggs: Pour about three-quarters of the prepared batter into your buttered and cocoa-dusted bundt pan. Smooth the surface evenly. Carefully place the peeled Cadbury Creme Eggs on top of this batter layer, arranging them in a continuous row so they are touching each other. The precise number of eggs needed may vary based on your bundt pan’s specific dimensions.
Step 6 – Finish and Bake: Pour the remaining batter over the layer of creme eggs, smoothing the top to ensure the eggs are fully covered. Bake for 55-65 minutes, or until a wooden skewer inserted into the cake (ensuring it doesn’t hit an egg) comes out clean. You might need to test a few spots to avoid hitting a melted creme egg.
Step 7 – Cool and Unmold: Allow the baked bundt cake to cool in the pan for precisely 10 minutes after removing it from the oven. This crucial resting period allows the cake to set. Place your serving plate or a cooling rack over the bundt pan, then carefully but confidently flip it over. Gently tap the bottom of the bundt pan to encourage release, then slowly lift the pan off. Let the cake cool completely on the rack before applying the luscious glaze.
Step-by-Step Milk Chocolate Ganache Glaze Perfection:
This simple yet luxurious milk chocolate ganache will be the crowning glory of your Cadbury Creme Egg Bundt Cake.
Step 1 – Prepare the Ganache: Set up a double boiler by finding a saucepan and a medium-large heatproof bowl that fits snugly on top without touching the water. Fill the saucepan with a few inches of water and bring it to a gentle simmer. In the heatproof bowl, combine your finely chopped milk chocolate and heavy whipping cream. Place the bowl over the simmering water and melt the mixture until it’s perfectly smooth and glossy, stirring constantly to prevent scorching. Alternatively, for a quicker method, you can melt the chocolate and cream in the microwave in 10-second intervals, whisking thoroughly after each interval until smooth.
Step 2 – Glaze and Decorate: Allow the prepared ganache to cool slightly until it’s warm to the touch and still easily pourable. Position your completely cooled, de-panned bundt cake on a wire rack placed over parchment paper (to catch drips). Slowly pour the warm ganache evenly over the cake, letting it cascade down the sides. For the signature Cadbury Creme Egg effect, carefully break three additional regular-sized creme eggs into halves and smaller pieces. Artfully arrange these broken pieces on top of the wet glaze. As the glaze sets, the vibrant yellow and white fondant filling from the broken eggs will slowly melt and drip, creating a stunning and delicious marbled design. Slice and serve this magnificent Easter treat!
Frequently Asked Questions About Cadbury Creme Egg Bundt Cake:
Dusting your bundt pan with cocoa powder is a clever trick specifically for chocolate cakes. While flour creates a non-stick layer, it would leave an unsightly white film on the outside of your dark chocolate cake. Cocoa powder provides the same non-stick benefits but blends seamlessly with the chocolate cake, ensuring a beautifully consistent and rich dark brown exterior.
If Cadbury Creme Eggs aren’t available or you prefer another option, you can certainly fill this cake with other cream-filled chocolate eggs. Consider using large Lindt eggs, Reese’s peanut butter eggs (if you enjoy that flavor combination), or any similar type of chocolate egg with a soft, gooey center. The most important thing is to ensure they are not hollow, as hollow eggs could create undesirable empty pockets or holes in the middle of your beautifully baked cake.
Don’t worry, this is a common occurrence with cakes that have a hidden center! Even with careful placement, the eggs might shift slightly during baking, or you might have simply cut right on the edge of an egg, or in between two eggs. It often takes a few cuts of varying sizes to reveal that perfect cross-section with a whole, molten Cadbury Creme Egg. Keep slicing, and you’re sure to find those delightful centers!
Check Out These Other Delightful Recipes:
- Carrot Cake Ice Cream
- Cinnamon Bundt Cake with Gooey Cinnamon Swirl
- Red Velvet Bundt Cake with Cream Cheese Swirl
- Chocolate Praline Cake
Happy baking!
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📖 Recipe
Cadbury Creme Egg Chocolate Bundt Cake
Mary
Pin Recipe
Shop Ingredients
15 minutes
55 minutes
1 hour
10 minutes
Baking, Bundt Cake, Dessert
American
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.
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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
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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.
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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
Store this delicious bundt cake refrigerated in an airtight container (or a dedicated cake carrier) for up to 3 days, or freeze it for up to 2 months for a longer-lasting treat. For the best flavor and texture, it’s recommended to enjoy the cake at room temperature, so allow it to sit out for 1-2 hours before serving.
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