Cadbury egg chocolate cake 🐣
Cadbury egg chocolate cake!
Ingredients:
2 cups all purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 & 1/2 teaspoon baking soda
1 teaspoon salt
1 cup milk
2 eggs
2 teaspoons vanilla extract
1/2 cup vegetable oil
1 cup boiling water
Topping:
1 & 1/2 cup semi sweet chocolate chips
3/4 cup creamy peanut butter
6oz Frosted Flakes
1 bag of Cadbury eggs
How to:
Start by adding flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl. Whisk until it's well combined. Add in milk, eggs, vanilla extract, and vegetable oil. Mix well. While it's mixing on medium speed slowly add one cup of boiling water.
Spread batter in a greased 9 × 13 baking pan. Bake at 350 degrees for 35 minutes. Let cool.
Topping:
Add chocolate chips and peanut butter in a bowl.
Microwave or melt over stovetop for 30 second increments until melted, mixing in-between. Add Frosted Flakes to the bowl and mix until coated. Top cake with Frosted Flakes evenly. Top with a few whole Cadbury eggs. Add the rest of the Cadbury eggs to a zip lock bag. Crush them. Add crushed eggs over the top of the cake and serve!
If you're a fan of combining classic chocolate cakes with seasonal candies, this Cadbury egg chocolate cake is an absolute delight. One thing I found especially delightful about this recipe is how the boiling water added at the end of the batter mixing process creates an incredibly moist and tender crumb, which many chocolate cake recipes often struggle to achieve. When preparing the topping, melting together semi-sweet chocolate chips and creamy peanut butter creates a luscious and rich glaze that clings beautifully to the cake, adding depth of flavor. Adding Frosted Flakes to the mixture introduces a crunchy texture contrast, which makes each bite interesting and satisfying. I personally like to gently toast the Frosted Flakes in the microwave for a few seconds before mixing them in to enhance their flavor and crunch. Using whole Cadbury eggs as a decorative topping is a fun Easter touch, but crushing the remaining eggs to sprinkle over the cake adds a delightful surprise of creamy chocolate that melts slightly on the warm topping. For an extra festive look, you can also use mini Cadbury eggs to keep the portions bite-sized. One pro tip is to prepare the cake a day ahead; letting it rest chilled allows the chocolate-peanut butter topping to set firmly, making slicing easier and enhancing the overall taste as the flavors meld. This cake also pairs wonderfully with a scoop of vanilla or salted caramel ice cream for an indulgent dessert experience. Whether you're baking for a holiday gathering or simply craving an inventive chocolate treat, this recipe is easy to follow and impresses every time.