Triple Chocolate Cadbury Cake is a special occasion cake! This tall cake is filled with vanilla frosting and drizzled with caramel. Cadbury eggs top this cake and you can also add them around the bottom.
You’ll find links to some of the products I use to make this cake. As an Amazon affiliate, I earn from qualifying purchases.
If you’re like me, you like to bake a dessert that wows your family on special occasions. This is the cake! Grab your kids and let them help bake this masterpiece.
Easter is a special occasion at our house. My mom always called this day Resurrection Sunday. It’s such a great way to celebrate the resurrection of my Lord and Savior, Jesus Christ.
So, of course, I go all out when it comes to celebrating Easter. I always create a pretty tablescape, bake a ham, and prepare our favorite side dishes. Dessert, of course, is usually the wow factor of our meal.
Triple Chocolate Cadbury Cake
Triple Chocolate Cadbury Cake looks complicated but it’s actually very easy to make. It’s made with not one, but two cake mixes. That’s what makes it so tall!
For this cake, you’ll need these ingredients (scroll to the bottom for the actual recipe)
- Triple Chocolate Cake Mix (two)
- Whole Milk
- Unsalted Sweet Cream Butter
- Eggs
- Powdered Sugar
- Vanilla Extract
- Heavy Whipping Cream
- Jar of Caramel Sauce
- Mini Cadbury Eggs
- Larger Cadbury Eggs
You Will Also Need These Items:
- Three 9-inch Round Cake Pans
- Cake Leveler
- One 10-inch Round Cake Board
- One Large Piping Bag Fitted With Star Tip
- One Mini Angled Spatula
If you don’t have a cake leveler, you can level the cake domes with a serrated bread knife. You can read more about how easy it is to level a cake with a serrated knife by reading this Taste of Home article.
When making a taller-than-normal cake, you need extra support at the base. This is where the round cake board comes in handy.
Also, you’ll want to make the slices thin because it’s such a tall and decadent cake.
To save time, the caramel sauce is store-bought and in a squeeze-top bottle. The squeeze-top bottle makes it easy to drizzle.
Check Out More of My Favorite Cake Recipes
Click on the links below to get the recipe.
- Best Coconut Cake (My family’s favorite coconut cream cheese frosting)
- Chocolate Mounds Cake
- Dad’s Sour Cream Pound Cake
- Pecan Praline Cheesecake
- Caramel Cake
- 7-UP Cake
- No-Bake Milky Way Cheesecake
- Italian Cream Cake
- Chocolate Mousse Cake
- Festive White Cake With Raspberry Sauce
Triple Chocolate Cadbury Cake
This tall Triple Chocolate Cadbury Cake tastes as good as it looks. This cake is stunning and is perfect for your Easter celebration.
Ingredients
Cake Ingredients
- 2 Triple Chocolate Cake Mixes
- 2-1/2 cups whole milk
- 2 cups unsalted sweet cream butter, softened
- 6 large eggs
Frosting Ingredients
- 2 cups unsalted sweet cream butter, softened
- 4 cups powdered sugar
- 3 teaspoons vanilla extract
- 5-7 Tablespoons heavy whipping cream
- Premade Caramel sauce (like Ghirardelli 16 oz. squeeze bottle)
- 1 package mini Cadbury eggs
- 1 package larger Cadbury eggs
Instructions
- Preheat oven to 350º F. Spray three 9-inch round cake pans with baking spray. Set aside.
- Using a large mixing bowl and hand mixer, beat all cake ingredients together on low until just combined. Beat on medium until well combined (about 2 minutes).
- Divide the batter evenly between the three cake pans. Bake in preheated oven for 25-35 minutes or until a toothpick comes out clean near the center.
- Cool completely in pans on wire racks. Once cool, remove the cake from the pans and cut the domes off.
- To make the frosting, beat together the butter, powdered sugar, vanilla and heavy whipping cream on medium-low until smooth and peaks are stiff.
- Scoop 1 cup of frosting into the piping bag and set aside.
- Place one cake layer on the cake board. Scoop one cup of the vanilla frosting onto the cake layer and smooth evenly with an angled spatula. Drizzle caramel sauce on top of the frosting.
- Place a second layer on top of the frosting. Scoop another cup of frosting onto the second layer and smooth. Drizzle with caramel sauce.
- Place the third layer on top and frost the top and sides of the cake. Using the frosting in the piping bag, place dollops along the top edges of the cake, making sure to leave spaces for the larger Cadbury eggs in between the dollops.
- Cut the large Cadbury eggs in half and place them in between the dollops of frosting. Place the small eggs, cut in half, around the bottom edges.
- Place the cake in the refrigerator for one hour to allow the frosting to harden slightly for easier slicing.
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 415Total Fat 35gSaturated Fat 22gTrans Fat 1gUnsaturated Fat 11gCholesterol 135mgSodium 300mgCarbohydrates 24gFiber 0gSugar 23gProtein 3g
