Cadbury's Dairy Milk Cake

A cut into Cadbury's Drinking Chocolate Cake with Dairy Milk buttercream.

5 from 6 votes

This Cadbury's Dairy Milk Cake is pure, sweet, nostalgic indulgence for all lovers of Cadbury's chocolate. The sponge is flavoured with Cadbury's Drinking Chocolate and comes filled & topped with Dairy Milk buttercream. Garnishes can be as understated or extravagant as desired, but this Cadbury's cake cries out to be decorated with a few chocolate treats.

Prep Time35

Cook Time25

Total Time1

Course: Dessert

Cuisine: British

Diet: Vegetarian

Servings:

Calories: 519kcal

Author: Jane Coupland

Equipment

2 8-inch round sandwich cake tins

Ingredients

For the Drinking Chocolate Cake

240 g Butter or baking margarine soft, room temperature
200 g Caster Sugar
4 Eggs large, free-range
4 tablespoons Buttermilk
2 teaspoons Vanilla extract
200 g Plain flour (all-purpose)
90 g Cadbury's Drinking Chocolate powder
2 teaspoons Baking powder

For the Dairy Milk Buttercream

150 g Butter soft, room temperature
225 g Icing sugar
1½ teaspoons Vanilla extract
150 g Cadbury's Dairy Milk chocolate
75 ml Double cream

Decorations

1 Cadbury's Flake
14 Cadbury's Dairy Milk Giant Buttons

US Customary - Metric

Instructions

Make the Drinking Chocolate Cake

Preheat the oven to 180C/ 350F/ GM4 and grease and line the cake tins.
Cream the butter and sugar together until light and fluffy using electric beaters.
Beat in the eggs, one at a time. Don't worry if the batter curdles, this won't affect how the cake bakes.
Mix the flour, baking powder and drinking chocolate together and sieve half into the butter mixture. Fold in using a large metal spoon.
Mix in the buttermilk and vanilla extract.
Sieve the rest of the flour mixture in and fold in until thoroughly combined and no streaks of flour remain.
Divide the batter equally between the cake tins and bake until a skewer poked into the centre of the cake comes out clean. This will take approximately 25 minutes.
Once baked, turn the cakes out of the tins onto a wire rack and let cool completely.

Make the Dairy Milk Buttercream

Melt the Dairy Milk chocolate gently either over a Bain-Marie or in the microwave on low heat in 15-second bursts. Stop heating when a few lumps still remain then stir until smooth and set aside to cool for 5 minutes.
Meanwhile, use electric beater to beat the butter until smooth then sieve the icing sugar in, bit by bit, beating well between each addition.
Mix in the vanilla extract.
Take 1 spoonful of the buttercream and quickly beat it into the melted chocolate. It will get quite stiff and have a dull appearance. This is normal, so don't worry.
Transfer the chocolate mix to the buttercream and beat until smooth.
Finally, pour the cream into the bowl and beat once more until everything is smooth and creamy.

Assembling the Cake

Put ⅓ of the buttercream into a small bowl.
Crumble the Cadbury's Flake into pieces and mix half of it into the bowl containing the third of the buttercream.
Spread this buttercream over 1 of the sponge cakes and top with the second layer of sponge cake.
Use a knife to spread a thin layer of buttercream over the top of the cake then use the remainder to pipe 14 rosettes on top of the cake around the edge.
Scatter the remaining crumbled Flake into the centre of the cake and wedge a Dairy Milk Giant Button into the centre of each rosette.

Notes

A common mistake in baking is inaccurately measuring (or not measuring at all) the ingredients. Get around this potential pitfall by using digital scales. They are so much more accurate than the cup system, which is an infuriatingly inaccurate method because cups can vary in size and one person's method of filling a cup can be quite different to another person's.
Use the tin size specified (two 8-inch round tins). Don't try to cram the mixture into tins that are too small or large as bake times will vary, the batter may spill over the edge in the oven (messy) and the thickness of the finished cakes may not be useful.
Ensure the butter is at room temperature and soft. Eggs should also be at room temperature.
Preheat the oven and prepare the baking tins before baking commences. This way the cake can go into the oven as soon as it is mixed and the raising agents are activated.
Even if your tins are non-stick always grease the tins and use a circle of baking parchment to line the bases. Getting your cakes out will be so much easier if you do this.
Each ingredient has its place and purpose in this Dairy Milk chocolate cake. Leaving things out or making substitutions is really not advisable. If in doubt about something please send me a message, I may be able to advise before baking commences.
When melting the Dairy Milk chocolate do so cautiously. It is very easy to overheat this chocolate, causing it to seize and/ or burn. I melt mine in a microwave (low-moderate heat) in 15-second bursts of power, stirring as the chocolate melts.
The sponge cake layers must be completely cold before assembling this Dairy Milk cake. If the cakes are still warm when the buttercream is applied it will melt and the cake will be ruined.

Storage and freezing

This cake keeps well at room temperature for up to 3 days - store it in an airtight container and protect any cut edges with food wrap.

It can also be frozen. Assemble the cake then let sit in the fridge for several hours to firm up the buttercream. Then wrap in clingfilm and pop it into the freezer for up to 6 weeks. When ready to use, take out of the freezer, remove the clingfilm and defrost fully before slicing.

Alternatively, wrap individual slices of the cake up in clingfilm and pull them out as required.

Nutrition