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Creme Egg lovers will go crazy for this eggstravagent Creme Egg Bundt Cake. Recipe on Supper in the Suburbs
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5 from 5 votes

Cadbury’s Creme Egg Bundt Cake

It's #cremeegghuntingseason. They'll be easy to find with thi show stopping birds nest made from a chocolate bundt!
Prep Time45 minutes
Cook Time45 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: British
Diet: Vegetarian
Keyword: caster sugar, cocoa powder, dark chocolate, egg, golden syrup, icing sugar, milk, milk chocolate, self raising flour, vegetable oil
Servings: 20 people
Calories: 326.81kcal
Author: Emma

Ingredients

For the cake

  • 175 grams self raising flour
  • 3 tbsp cocoa powder
  • 150 grams caster sugar
  • 2 eggs
  • 150 millilitres vegetable oil
  • 150 millilitres milk
  • 2 tbsp golden syrup

For the buttercream

  • 75 grams butter
  • 200 grams icing sugar
  • 200 grams milk chocolate

For the decoration

  • 100 g dark chocolate
  • 100 g sprinkles
  • 5 Cadbury creme eggs
  • 5 Cadbury flakes

Instructions

  • Begin by greasing a bundt tin and pre-heating the oven to gas mark 4.
  • Sieve the flour, cocoa and sugar into a large bowl and make a well in the middle.
  • Whisk the eggs then pour them into the well along with the milk, oil and golden syrup.
  • Using an electric whisk beat until smooth and frothy!
  • Pour the mixture into the bundt tin and bake in the centre of your oven for 30-35mins or until spring-y and a skewer comes out of the centre clean.
  • All the cake to cool completely before decorating.
  • Place the dark chocolate into the freezer this will help you grate it later.
  • To make the icing, mix the butter and icing until smooth.
  • Melt the chocolate and leave to cool down.
  • When the chocolate is cool but still runny add it slowly to the butter icing and mix until smooth and chocolate-y! If the icing is too stiff to spread/pipe, add a splash of milk.
  • Spoon the buttercream into a disposable piping bag.
  • Pipe a thin ring of icing on to your cake board and use it to secure the bundt cake to the board.
  • Arrange the flakes around the bundt cake, breaking some in half, to create a branch effect around the base of the cake. Use more piped buttercream to secure the flakes in place.
  • Take the dark chocolate out of the freezer and grate into a cold bowl.
  • Next, pipe the buttercream on to the bundt and use a spatular to spead on the top of the cake.
  • Sprinkle the grated chocolate and sprinkles over the cake to give it texture.
  • Finally, pipe the remaining buttercream into the centre of the bundt and begin stacking the creme eggs in the centre. Why not cut one or two in half to show the ozzing fondant centre,

Notes

Top tips for grating chocolate!

  • freeze the chocolate first; 
  • use a food processor to grate the chocolate more quickly, tap the edges of the food processor to release the chocolate from the sides; or 
  • use the length of the blade on a knife to create curls instead of grating.

Nutrition

Calories: 326.81kcal | Carbohydrates: 39.46g | Protein: 2.79g | Fat: 9.75g | Saturated Fat: 4.41g | Polyunsaturated Fat: 1.23g | Monounsaturated Fat: 3.48g | Trans Fat: 0.56g | Cholesterol: 17.45mg | Sodium: 36.84mg | Potassium: 103.45mg | Fiber: 1.58g | Sugar: 30.35g | Vitamin A: 38.42IU | Calcium: 20.51mg | Iron: 1.14mg