Cadbury caramel egg chocolate loaf cake is a delectable dessert that combines the rich flavor of chocolate with the gooey goodness of Cadbury caramel eggs. This indulgent treat features a moist and decadent chocolate cake, studded with chunks of creamy Cadbury caramel eggs throughout. Topped with a luscious chocolate glaze and adorned with more caramel eggs, this loaf cake is a true celebration of chocolatey decadence. Perfect for Easter celebrations, special occasions, or simply as a sweet indulgence, Cadbury caramel egg chocolate loaf cake is sure to satisfy your sweet tooth and leave you craving more.
Cadbury caramel egg chocolate loaf cake is a delightful twist on classic chocolate cake, featuring the iconic Cadbury caramel eggs as the star ingredient. The moist and tender chocolate cake is enriched with the addition of chopped Cadbury caramel eggs, which melt into gooey pockets of caramel goodness as the cake bakes. The result is a decadent loaf cake that is bursting with flavor and texture, from the rich chocolatey crumb to the indulgent caramel filling. Topped with a glossy chocolate glaze and garnished with more caramel eggs, this cake is as beautiful as it is delicious, making it a show-stopping dessert for any occasion.
Cadbury Caramel Egg Chocolate Loaf Cake
Ingredients
For the Cake:
- 1 and 1/2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup buttermilk
- 1 cup chopped Cadbury caramel eggs about 8-10 eggs
For the Chocolate Glaze:
- ½ cup semisweet chocolate chips
- 2 tablespoons unsalted butter
- 2 tablespoons corn syrup
- Cadbury caramel eggs for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan and set aside.
Prepare the Cake Batter:
- In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, and mix until just combined.
- Fold in the chopped Cadbury caramel eggs until evenly distributed throughout the batter.
Bake the Cake:
- Pour the batter into the prepared loaf pan and spread it out evenly with a spatula.
- Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Prepare the Chocolate Glaze:
- In a small saucepan, melt the chocolate chips, butter, and corn syrup over low heat, stirring until smooth and glossy.
- Remove from heat and let the glaze cool slightly.
Glaze and Garnish the Cake:
- Once the cake has cooled, pour the chocolate glaze over the top, allowing it to drip down the sides.
- Garnish with additional Cadbury caramel eggs, if desired, for an extra indulgent touch.
Notes
- Make sure to chop the Cadbury caramel eggs into small pieces to ensure they distribute evenly throughout the cake.
- You can substitute regular milk for buttermilk if needed, but buttermilk adds extra moisture and tenderness to the cake.
- Store any leftover cake in an airtight container at room temperature for up to 3 days. You can also freeze the cake for longer storage and thaw it in the refrigerator before serving.
- This Cadbury caramel egg chocolate loaf cake is perfect for Easter celebrations, potlucks, or anytime you’re craving a sweet and indulgent treat.
