• 175g unsalted butter, softened
  • 175g caster sugar
  • 3 eggs
  • 150g self-raising flour
  • 1 teaspoon baking powder
  • 50g Cadbury Bournville Cocoa, plus 25g for the icing
  • 150g icing sugar
  • 5x Cadbury Creme Eggs, smashed up


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas mark 4 and grease and line a 31x20cm shallow tin.

  2. 2

    In a bowl, beat together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the sifted flour, baking powder and cocoa and fold in.

  3. 3

    Turn into the prepared tin, push into the corners and level out the top. Bake in oven for 25-30 minutes (test with a skewer, it should come out clean if cake is cooked). Cool and place on a wire rack.

  4. 4

    Sift the icing sugar and cocoa into a bowl and add a little water (a few teaspoons) to make a spreadable icing. Spread over the top of the cooled cake and top with smashed pieces of creme egg.

All information included in this recipe has been provided by Mondelez - Cadbury.

Nutritional Details

Each serving provides
  • Energy 938kj 224kcal 11%
  • Fat 10.6g 15%
  • Saturates 6.5g 33%
  • Sugars 23.6g 26%
  • Salt 0.3g 5%

% of the Reference Intakes

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