Cadbury Creme Chocolate Poke Cake

Cadbury Creme Chocolate Poke Cake

This irresistible Cadbury Chocolate Cake is an easy Easter Chocolate Poke Cake that captures the beloved Cadbury Crème Egg experience in dessert form. Perfect for Easter dinners, spring gatherings, or any chocolate lover’s celebration, it’s a showstopping yet simple treat that combines rich chocolate, gooey filling, and festive flair!

Course Dessert

Cuisine American

Keyword Cadbury chocolate cake, chocolate Cadbury cake, Easter Chocolate Poke Cake

Prep Time 15

Cook Time 35

Setting Time 1

Total Time 1 50

Servings

Calories 508kcal

Author Evelyn Osborn

Equipment

Ingredients

1 box chocolate cake mix prepared (plus ingredients to make the cake)

For the Filling:

½ cup light corn syrup
4 tablespoons unsalted butter room temperature
1 teaspoon vanilla extract
¼ 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-inch baking dish following the package directions (including any required ingredients like eggs, oil, and water)
.Once baked, let the cake cool completely at room temperature.Then, using the handle of a wooden spoon, poke holes evenly across the entire surface of the cake — this creates perfect pockets for that luscious crème filling to seep in!
To make the luscious yellow crème filling that gives this cake its signature Cadbury Crème Egg vibe, start by combining ½ cup light corn syrup, 4 tablespoons unsalted butter (room temperature or softened), 1 teaspoon vanilla extract, and ¼ teaspoon salt in a medium saucepan.
Place the pan over medium-low heat and cook gently, stirring occasionally, until the butter melts completely and the mixture just begins to simmer around the edges — don’t let it come to a full rolling boil.
Reduce the heat to low, then gradually add 3 cups powdered sugar (about ½ cup at a time works best to avoid lumps).
Whisk continuously until the sugar is completely incorporated and the mixture becomes smooth and glossy.Once fully combined, immediately remove the pan from the heat — your rich, pourable crème filling is ready for the next step!
Pro tip: Work quickly here, as the mixture can start to thicken as it cools, making it perfect for filling those poked holes in the cake.)
Spoon roughly half of the warm crème filling mixture into the poked holes, filling each one about halfway (or just a little more than halfway).
Be careful not to overfill at this stage — you’ll add the remaining crème in the next step, allowing it to settle and soak in beautifully for that signature gooey Cadbury Crème Egg effect!
Add a few drops of yellow food coloring (start with 2–3 drops and adjust to your desired vibrant Cadbury Crème Egg shade) to the remaining crème filling in the saucepan.
Stir thoroughly until the color is evenly distributed and the filling looks beautifully golden yellow.
If the mixture starts to thicken or harden as it cools, simply return the pan to low heat and gently reheat, stirring constantly, until it becomes pourable and smooth again — this makes it easy to spoon over the cake for that perfect second layer of gooey goodness!
Spoon the remaining vibrant yellow crème filling evenly over the top of the cake, allowing it to seep into and generously cover the poked holes.
Spread it gently with the back of your spoon so it fills any gaps and creates a smooth, glossy layer on the surface.
Let the cake rest at room temperature for at least 1 hour (or longer if possible) until the filling sets up slightly — it’ll firm just enough to hold its shape while staying deliciously gooey in the center, mimicking that classic Cadbury Crème Egg texture.
Once the yellow crème filling has set and the cake has rested, generously spread your favorite chocolate frosting (store-bought or homemade) evenly over the entire top of the cake.
Use an offset spatula or the back of a spoon to create a smooth, even layer that covers the surface completely — this seals in the gooey filling and creates the perfect canvas for those showstopping Cadbury Crème Egg decorations!
For the stunning finishing touch, take 6 Cadbury Crème Eggs and carefully cut each one in half lengthwise (a sharp knife works best to get clean cuts through the chocolate shell and creamy center).
Arrange the 12 egg halves evenly across the top of your frosted Cadbury Chocolate Cake — place them cut-side up to showcase that beautiful yellow filling and create an eye-catching, festive display.
Next, finely chop the remaining 6 Cadbury Crème Eggs (you can use a knife or pulse them briefly in a food processor for smaller pieces).
Sprinkle the chopped egg pieces generously over the entire surface of the cake, letting them fill in the spaces between the halved eggs for extra texture, color, and that irresistible Cadbury crunch in every bite!
To serve this showstopping Cadbury Chocolate Poke Cake, carefully cut it into 12 generous portions — aim to slice so that each piece features one of the halved Cadbury Crème Eggs right on top for that perfect, eye-catching presentation.

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