This delicious Cadbury Crème Egg Chocolate Poke Cake is the perfect dessert for an Easter celebration. Using store bought cake mix and icing along with a seasonal favorite candy, makes this cake easy to prepare. It is a decadent and festive treat the entire family is sure to enjoy!

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What do I need to make the Cadbury Crème Egg Chocolate Poke Cake?

Store bought chocolate cake mix (or prepare your own)
Light corn syrup
Unsalted butter
Vanilla extract
Salt
Powdered sugar
Yellow food coloring
Store bought chocolate frosting (or prepare your own)
Cadbury Crème Eggs

Looking for more recipes to serve up on Easter? Give these reader favorites a try!

Bird's Nest Cookies | Easter Bunny Cookies | Old Fashioned Hot Cross Buns | Bunny Tail Sugar Cookies | Italian Easter Cookies Recipe

How do I make the Crème Egg Poke Cake?

Step 1: Prepare the chocolate cake

Bake the chocolate cake in a 9x13 baking dish according to the package instructions. Allow the cake to cool completely, then use the handle of a wooden spoon to poke holes in the cake.

Step 2: Make the cream 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 add the powdered sugar. Whisk until the sugar is fully incorporated, then remove from heat.

Step 3: Add cream filling to the cake

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.

Step 4: Decorate the cake

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.

Cadbury Creme Egg Chocolate Poke Cake

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Course: Dessert

Cuisine: Holiday Baking

Keyword: Cadbury Crème Egg Chocolate Poke Cake

Prep Time: 15

Cook Time: 35

Setting Time: 1

Servings:

Calories: 523kcal

Ingredients

Cake Ingredients:

1 box chocolate cake mix prepared

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 9x13 baking dish according to the package instructions.
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.