Rich, chocolatey, and irresistibly gooey, these Cadbury Creme Egg Chocolate Cake Bars are the ultimate Easter dessert. Thick chocolate cake bars are baked with pieces of Cadbury Creme Eggs hidden inside, creating a creamy fondant center that melts into the cake as it bakes.
When sliced, each bar reveals pockets of soft chocolate shell and sweet vanilla creme filling with that iconic golden “yolk.” The texture is somewhere between a fudgy brownie and a soft chocolate cake, making these bars incredibly indulgent.
They are perfect for Easter dessert tables, spring parties, bake sales, or simply enjoying with a cup of coffee. The creamy surprise inside makes them especially fun to serve — everyone loves discovering the hidden filling!
Why You’ll Love This Recipe
- Perfect Easter dessert
- Gooey creme filling inside every bite
- Rich chocolate cake-brownie texture
- Fun and festive seasonal treat
- Great for parties and gatherings
- Easy to make with simple ingredients
Ingredients
1 cup unsalted butter, melted
1 ½ cups granulated sugar
½ cup brown sugar
4 large eggs
2 teaspoons vanilla extract
¾ cup unsweetened cocoa powder
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup chocolate chips
6 Cadbury Creme Eggs, frozen and cut in half
Optional topping:
½ cup chocolate chips for drizzle, or Easter sprinkles
½ cup crushed Cadbury mini eggs
Instructions
1. Prepare the eggs
Place the Cadbury Creme Eggs in the freezer for about 1 hour. This helps them hold their shape while baking.
Once chilled, carefully cut them in half.
2. Prepare the pan
Preheat oven to 350°F.
Line a 9×13-inch baking pan with parchment paper or lightly grease it.
3. Mix the wet ingredients
In a large bowl whisk together:
- melted butter
- granulated sugar
- brown sugar
Mix until smooth.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Combine the dry ingredients
In another bowl whisk together:
- cocoa powder
- flour
- baking powder
- salt
Gradually fold the dry ingredients into the wet mixture until just combined.
Fold in the chocolate chips.
5. Assemble the cake bars
Spread half of the batter evenly into the prepared baking pan.
Arrange the halved Cadbury Creme Eggs across the batter, cut side up.
Gently spread the remaining batter over the eggs, covering them as much as possible.
6. Bake
Bake for 30–35 minutes, until the top is set and a toothpick inserted near the edge comes out mostly clean.
The center will remain slightly soft and fudgy.
7. Decorate and cool
Allow the bars to cool completely in the pan.
Drizzle with melted chocolate add sprinkles, or crushed mini eggs over the top if desired.
Cut into squares and serve.
Tips for Perfect Cake Bars
Freeze the eggs first
This keeps the filling from dissolving completely into the batter.
Do not overbake
Slightly underbaked bars stay soft and gooey.
Use parchment paper
It makes lifting and slicing the bars much easier.
Cut with a warm knife
This helps create clean slices through the creamy centers.
Variations
Double Chocolate Version
Add an extra ½ cup chocolate chips to the batter.
Creme Egg Brownie Bars
Reduce the flour to 1 ½ cups for a more fudgy brownie texture.
Easter Party Bars
Top with pastel sprinkles or crushed mini eggs for a festive look.
How to Store
Store bars in an airtight container at room temperature for 3–4 days.
They can also be refrigerated for up to 1 week.
For longer storage, freeze the bars for up to 2 months. Thaw at room temperature before serving.
Serving Ideas
These chocolate cake bars are perfect for:
- Easter dessert tables
- Spring brunch gatherings
- Bake sales
- Holiday parties
- Afternoon coffee treats
For an extra indulgent dessert, serve slightly warm with vanilla ice cream.
If you try these Cadbury Creme Egg Chocolate Cake Bars, I’d love to hear how they turned out! Leave a comment below and share your favorite Easter desserts. Don’t forget to save this recipe on Pinterest so you can bake it again next spring! 🐣🍫🌸
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