dessert,Easter,recipes

Cadbury Egg Cake: Chocolate Cake with Salted Caramel Frosting

posted on : April 8, 2019 posted by : Kirsten Bell 3 Comments
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My dad and I have always shared a love of salted caramel. That salty sweet combination is my favorite, and the creamy, buttery melt-in-your-mouth taste of good caramel is magic! Maybe the love of good caramel is hereditary, because my daughter has been choosing salted caramel ice cream lately! (Win, win because then I can steal a bite!)

I could seriously eat this salted caramel buttercream by the spoonful. It’s soooo good, and combined with the rich and moist chocolate cake and chocolate ganache drip? Well let’s just say you won’t have anyone saying no to a second piece!

If you’re looking for more Easter/Springtime inspiration, check out my blue and white brunch tablescape – a classic, simple and elevated table for any event! 

For this recipe, I’m using my favorite store-bought salted caramel sauce. You can totally make it on your own too, if you have a favorite recipe! I’m currently working on perfecting mine, and will update this post when it’s done. Using a high quality caramel for the frosting is crucial. A lot of caramel sauces have pretty weak caramel taste, which we don’t want. Go big or go home!

Cake Ingredients:
2 cups all-purpose flour
2 cups granulated sugar
1 cup cocoa powder
1 teaspoon salt
1 teaspoon baking soda
1 cup brewed coffee
1 cup butter, softened (two sticks)
2 eggs, whisked
1/2 cup buttermilk
2 teaspoons vanilla extract
Salted Caramel Buttercream Ingredients: 
1 cup unsalted butter, softened
1 teaspoon vanilla
5 cups powdered sugar
salt to taste
Optional garnish: Cadbury Caramel Eggs
Chocolate Ganache Ingredients: 
1 cup semi-sweet chocolate chips
1/3 cup heavy cream
Directions: 
Preheat oven to 350 degrees F. Grease and line the bottom of three 6″ round cake pans. Set aside. 
In a small pan, heat the butter and coffee until the mixture is steaming and the butter is melted. Let cool. Whisk together the dry ingredients, flour through baking soda. 

In the bowl of your stand mixer fitted with the paddle attachment, mix together the eggs, buttermilk and vanilla extract. Add the butter mixture once cooled. Add the dry ingredients into the now combined wet ingredients in two batches. Fold together until just combined. Pour batter into prepared cake pans and baked at 350 for 30-35 minutes, until a toothpick comes out with moist crumbs.

Salted Caramel Buttercream and Dark Chocolate Ganache Directions: 
Whip the butter and salted caramel sauce until light and fluffy. Add the powdered sugar one cup at a time, and then add the vanilla extract and salt as needed. Spread the salted caramel buttercream between each cake layer and the outside of the cake. Put the cake in the fridge while you prepare the ganache.
For the ganache: Melt the chocolate chips and heavy cream together in a small bowl. Drip the ganache over the top of the cake, and garnish with Cadbury Caramel Eggs just before serving!

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3 COMMENTS

  1. ronak mehta | 5th Aug 20

    Baked this cake for my birthday and it was an absolute hit! So moist and tasty. Thank you for doing what you do

  2. Yadira | 30th Mar 21

    I only have two 6” pans ; could I use two 9 or 8 inch instead? Or other options? And how long baking time?

    • Kirsten Bell | 30th Mar 21

      Hi! Yes, you can use two 8 inch pans instead! The cook time will likely be a bit shorter, I would use a toothpick and test with 15 minutes left of baking time and adjust from there! The toothpick method is always the best strategy since everyone’s pans and ovens cook differently! Enjoy!

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