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Cadbury Creme Egg Poke Cake – EASY

Take your favorite Easter candy to the next level with this easy Cadbury Creme Egg poke cake recipe. Rich chocolate cake with a decadent sweet creme filling topped with frosting and Cadbury creme eggs makes the perfect treat for chocolate lovers.

This rich dessert is perfect for sharing at an Easter brunch or potluck meal. But I won’t judge you if you want to keep it for yourself.

Cadbury Creme Egg Poke Cake for Easter

We love a good poke cake and it really is the perfect addition to your Cadbury creme recipes since the eggs are full of creme themselves. If mini eggs are more your style, check out our birds nest cookies!

This cake mimics these famous chocolate eggs with a sweet creme filling drizzled into holes poke in the cake after baking and the results are so impressive!

A Cadbury Creme egg cake is as much decoration as it is Easter dessert. It’s perfect for chocolate lovers, but if you want something a little lighter, check out these Mini Easter bundt cakes. They are adorable!

Ingredients for Easter Poke Cake

This recipe is simple and easy using boxed cake mix and prepared frosting. As always, if you have a favorite from scratch recipe, by all means use it!

What to buy:

  • Chocolate cake mix and ingredients needed from the back of the box (typically vegetable oil and eggs)
  • Light corn syrup
  • Unsalted butter
  • Pure vanilla extract
  • Salt (omit if using salted butter)
  • Powdered sugar
  • Yellow food coloring
  • Chocolate frosting
  • Cadbury Crème Eggs 

This recipe uses a 9×13 pan, which is typical for poke cakes so the filling can distribute evenly. It’s also super easy to transport as it is frosted and decorated right in the pan.

Bake and Cool the Cake

To get started, combine the cake mix and added ingredients in a large mixing bowl.

Transfer to a prepared 9×13 baking dish and bake according to the package instructions.

Allow the cake to cool completely in the pan on a wire rack, then use the handle of a wooden spoon to poke holes in the cake. Set aside.

poke holes in baked chocolate cake

Make Creme Poke Cake Filling

To make the cream filling, pour the corn syrup, butter, vanilla, and salt in a medium saucepan.

Cook over medium low heat until the butter is melted and the ingredients are just beginning to simmer.

Reduce the heat to low and mix in confectioner’s sugar. Whisk until the sugar is fully incorporated, then remove from heat.

Spoon about half the mixture into the holes on the cake, making sure not to completely fill each hole.

Add the yellow food coloring to the remaining filling and stir to combine. If the filling begins to harden, reheat it over low heat until it melts again.

Spoon the remaining filling over the top of the holes in the cake.

Let the cake rest at room temperature for at least one hour, until the filling is set.

Spread the chocolate frosting over the top of the cake.

Cut six of the Cadbury eggs in half and decorate the top of the cake with the egg halves.

Chopped cadbury eggs on cake

Finely chop the remaining chocolate eggs and sprinkle the pieces over the top of the cake.

Serve immediately or store covered on the counter or in a cool dry place for up to 5 days.

Cadbury Egg Poke Cake

Can I Freeze Poke Cake?

Yes you can freeze this Cadbury Creme egg poke cake. If you plan to freeze the whole cake, I recommend doing so before you add the Cadbury eggs on top. This way, their consistency won’t change. Then thaw completely before adding the chopped eggs.

If you want to freeze individual slices of cake, cut the slices and place them in the freezer for about an hour to set the frosting. Then wrap each slice in plastic wrap and freeze for up to 2-3 months.

add cadbury eggs to top of poke cake

Print the Recipe

This Cadbury Creme Egg poke cake recipe will be a delicious statement piece on your Easter table.

Print the recipe below so you can make it year after year and enjoy!

More Easter Recipes:

Cadbury Creme Egg Poke Cake Recipe

Cadbury Creme Egg Poke Cake

Andrea Updyke
This rich chocolate and creme cake topped with frosting and chopped Cadbury creme eggs is a dessert lover's dream!
5 from 1 vote

Be sure to check out my tips and tricks in the post. Scroll up to read!

Prep Time 15 mins
Cook Time 35 mins
Additional Time 1 hr
Total Time 1 hr 50 mins
Course Desserts
Cuisine American
Servings 12
Calories 446 kcal

Ingredients
  

  • 1 box chocolate cake mix prepared using the additional ingredients on the box – usually eggs and oil

For the Filling

  • 1/2 cup light corn syrup
  • 4 tablespoons unsalted butter room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 cups powdered sugar
  • Yellow food coloring

For Decorating

  • 1 container chocolate frosting
  • 12 Cadbury Crème Eggs

Instructions
 

  • Bake the chocolate cake in a 9×13 baking dish according to the package instructions. Or use your favorite chocolate cake recipe.
  • Allow the cake to cool completely, then use the handle of a wooden spoon to poke holes in the cake.
  • To make the cream filling, pour the corn syrup, butter, vanilla, and salt in a medium saucepan. Cook over medium low heat until the butter is melted and the ingredients are just beginning to simmer.
  • Reduce the heat to low and add the powdered sugar. Whisk until the sugar is fully incorporated, then remove from heat.
  • Spoon half the mixture into the holes on the cake, making sure not to completely fill each hole.
  • Add the yellow food coloring to the remaining filling and stir to combine. If the filling begins to harden, reheat it over low heat until it melts again. Spoon the remaining filling over the top of the holes in the cake.
  • Let the cake rest at room temperature for at least one hour, until the filling is set.
  • Spread the chocolate frosting over the top of the cake.
  • Cut six of the Cadbury eggs in half and decorate the top of the cake with the egg halves.
  • Finely chop the remaining eggs and sprinkle the pieces over the top of the cake.

Notes

You can store leftover cake covered and on the counter at room temperature as long as it's away from heat for 4-5 days. To freeze leftover cake slices, cut them and place them in the freezer for about an hour to set the frosting. Then wrap each slice in plastic wrap and freeze for up to 2-3 months.

Nutrition

Serving: 1gCalories: 446kcalCarbohydrates: 65gProtein: 4gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 10gCholesterol: 62mgSodium: 108mgSugar: 60g

More Sheet Cake Ideas

For even more easy sheet cake ideas, check out these delicious recipes.

Sheet Cake Recipe Ideas

Next time you want to make a sheet cake but aren't sure what to make, be sure to check out these delicious ideas! Sheet cakes are such a simple dessert. Which one will you make first?

Recipe Rating




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