Malted Robin Egg Chocolate Cake

Makes one 6-inch 3 layer tall cake. Double the recipe to make a tall 8-inch cake.
Chocolate Cadbury cake covered with crushed malted robin egg frosting and topped with a chocolate drip.
This cake has two Cadbury chocolate bars melted into it to give it that Easter candy taste.

Chocolate Cadbury Cake


  • 1 chocolate cake mix
  • ⅔ cup water
  • ⅓ cup vegetable oil
  • 3 eggs
  • 2 egg whites
  • 2 Milk Chocolate Cadbury bars, melted (3.5 oz each)


Preheat your oven to 350℉.
In a mixer, combine the cake mix, water, vegetable oil, eggs, egg whites and mix to combine.
After ingredients are mixed, melt chocolate bars in the microwave for 1 minute.
Pull them out and stir them until smooth.
While the mixer is running, slowly pour in chocolate and mix it into the batter.
Make sure that it is fully mixed.
Then pour into 3 cake pans prepared with non-stick spray and lined with parchment paper.
Bake for 30 minutes or until the cake is no longer wobbly in the middle.
Once baked, pull out of the oven and put the pans into the freezer.
Pull out of freezer and frost while frozen the next day.

Malted Robin Egg Frosting


  • 1 stick of butter
  • 1 2-lb bag of powdered sugar
  • 1 teaspoon vanilla
  • 1 tablespoon or more heavy cream
    (I usually buy a 2 Cup container of heavy cream, just add it until the frosting is the right consistency.)
  • Vanilla
  • 1 ½ cups crushed Malted Robin eggs


Cream butter in the mixer.
When it is coating the sides of the bowl, add in the powdered sugar and mix to combine.
(It will just be powder).
Add in vanilla, then slowly add in small amounts of heavy cream until frosting starts to come together.
Whip frosting for 2 minutes.
Once frosting has been whipped, add in crushed Robin Eggs and continue to whip for 2 minutes.
Try to make sure to break up any large chunks or it may be harder to frost.
(Whipping it with the paddle attachment on the mixer will be better for crushing the robin eggs.)


Pull cakes out of the freezer and frost them with the Cadbury frosting.
Start by stacking the cake layers.
Add some remaining Malted Robin Eggs into the filling of the cake.
Frost the outside of the cake with the remaining frosting.


Put cake into the freezer and prepare a milk chocolate drip by combining 1 cup milk chocolate and ¼ cup cream in the microwave.
Stir until smooth and put into a plastic bag or squeeze bottle.
Put the tip of the bag close to the edge of the cake and cut it off.
Holding it at an angle, go along the rim of the cake pressing when you want to create a drip and dragging it along the rim when creating the space between the drips.
Once the rim is covered, pour the rest in the middle and smooth it out.
Pipe rosettes onto the top of the cake with the remaining frosting and place malted robin eggs on top.