Cadbury’s Creme Egg Bundt Cake
I’m jumping on the Creme Egg bandwagon with this epic recipe for a Creme Egg Bundt Cake. The shape of the bundt looks like a birds nest!
Creme Egg Bundt Cake
Since my parents gave me my bundt tin for Christmas I have had so much fun coming up with creative bundt recipes including this Persian Love Bundt. With Easter looming I knew I had to come up with a Creme Egg-stravaganza of a recipe. When I locked eyes on my bundt tin I knew what I had to do – a Creme Egg Nest Cake!
Creme Egg Nest
The idea is simple: bake a moist chocolate cake in a bundt tin. Cover with chocolate frosting and grated chocolate / sprinkles for texture before gently nestling Creme Eggs in the bundt’s hole. Chocolate flakes around the base of the bundt look like tree branches completing the look.
Cadbury’s Creme Eggs are only around for a couple of month’s each year so why not celebrate them! This nest cake just screams Easter and is the perfect show stopping cake to serve up over the long Easter weekend. It will easily serve 8 – 12 people making it the perfect cake to feed a crowd (though you might have to fight over the 5 Creme Eggs in the centre!)
To find out how to make this awesome Creme Egg Bundt Cake check out the recipe below.
Follow these simple instructions for a fun, playful Easter cake that makes the most of everyone’s favourite Easter chocolate.
Cadbury’s Creme Egg Bundt Cake
For the cake
- 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,
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.
More Creme Egg Inspiration
If you like this cake recipe you’ll love these Creme Egg recipes from some of my favourite food bloggers:
- Creme Egg Chocolate Caramel Shortbread from Kerry Cooks
- Creme Egg Chocolate Ganache Tart from BakingQueen74
- Creme Egg Caramel Pavlovas from Little Sunny Kitchen
- Creme Egg Stuffed Chocolate Cookies from Munchies & Munchkins
- Creme Egg Meringue Nests from Recipes and Reviews
- Creme Egg Pancakes from Foodie Quine
- Scotch Creme Eggs from Amuse Your Bouche
- Baked Nutella Creme Egg Doughnuts from Recipes from a Pantry
Have you come up with any crazy Creme Egg bakes? Let me know in the comments below!