This Cadbury’s Dairy Milk Cake is pure, sweet, nostalgic delight for all Cadbury’s chocolate enthusiasts. The sponge has a Cadbury’s Drinking Chocolate flavor and is filled and topped with Dairy Milk buttercream. Garnishes may be as simple or as elaborate as desired, but this Cadbury’s cake begs to be adorned with at least a few chocolate goodies.
The inspiration behind this Cadbury’s Dairy Milk cake came about directly from a reader’s question regarding the potential use of drinking chocolate powder in cake making. So, if you’re that curious reader, thank you!
Until I read that query, I had never considered using drinking chocolate powder in lieu of cocoa powder in a cake. But I could immediately see the merits of it for producing an entirely different, less intense, chocolate offering.
Of course, once recipe testing on the drinking chocolate cake began it wasn’t long before I got sucked down the Dairy Milk route. Drinking chocolate and Dairy Milk went so well together in this Cadbury’s chocolate cake. In fact, it’s impossible to identify which one deserves the title of star of the show. It really is a collaborative effort.
What makes this Cadbury’s cake so special?
I can’t imagine I really need to do much persuading to encourage the average person to embark on making this Cadbury’s cake. But, in case you’re curious, here’s what you can anticipate from this recipe:
- It’s a quick and easy cake to bake.
- And it doesn’t have to be frosted in a sophisticated way. The rustic approach adds extra charm to this cosy drinking chocolate cake.
- Because of the milder chocolate flavor, it’s an excellent choice for individuals who find most chocolate cakes too heavy.
- Using a range of Cadbury’s goods to decorate this Dairy Milk chocolate cake might offer additional appeal.
Whether you want to make this delightful Cadbury’s cake into a joyful birthday cake or just eat it for the sake of cake, it’s sure to be a success.
What is Dairy Milk?
Cadbury’s Dairy Milk is a brand of milk chocolate produced by Cadbury. Cadbury since 1905. Cadbury is a British corporation that was founded in Birmingham in 1824. The Dairy Milk chocolate bar is their top-selling bar and it’s popular throughout the world, not just in the UK. Dairy Milk is made with at least 20% cocoa solids and copious amounts of milk (a glass and a half as the advertising slogan boasts).
The chocolate has a creamy, sweet flavor and a smooth smoothness that melts beautifully in the tongue. It may not be high-end chocolate but it is undeniably tasty and a square or two is always hard to resist.
Of course, Cadbury’s Dairy Milk chocolate is used in a variety of other Cadbury’s chocolate goods, such as Dairy Milk Buttons, Dairy Milk Fingers, Freddos, and Dairy Milk caramel bars.
And while we’re on the subject of Cadbury’s, let’s address another query: what is Cadbury’s Drinking Chocolate? Also known as Cadbury’s Hot Chocolate, it is a powder made from sugar and cocoa powder. This drinking chocolate is meant to be mixed with hot milk to produce a fast, simple, and inexpensive hot chocolate drink.
Cadbury’s Drinking Chocolate has been around for a long time. In fact, it was my daily hot drink of choice before I discovered the delights of tea at 19 years old – so you could say I grew up on this. I’m still partial to a mug to this day so it was probably written in the stars that I’d eventually devise a drinking chocolate cake for LittleSugarSnaps.
Ingredients and equipment notes
Please also avoid the version of hot chocolate that is designed to be mixed with hot water rather than milk. I haven’t tried the recipe with this product yet.
I’ve snuck a little buttermilk into the sponge cake batter. This lends a delicately moist and soft texture to the cake given that there’s quite a bit of drinking chocolate powder also landing in the bowl. It works well, and any excess buttermilk may be used to produce scones or pancakes .
To stick with the Dairy Milk theme of this cake, just utilize Cadbury’s Dairy Milk chocolate When creating the buttercream. The buttercream recipe was created with this chocolate in mind. It has less icing sugar to balance out the sweetness of the chocolate and a dash of cream to enhance its creamy texture.
Decorations are a place where you may let your creativity run wild. I’ve stuck with the Dairy Milk theme and opted for Cadbury’s Giant Buttons and I’ve also crushed up some Cadbury’s Flake and used it in a couple of places.
If anything, my garnishes have been purposefully subdued (regrettably my eyes are always bigger than my dessert tummy these days). But I’ve included a section on ideas for decorating this Cadbury’s Chocolate cake more extravagantly towards the end of this blog post.
To ensure this recipe is quick and simple to prepare I opted for a 2-layered Cadbury’s Dairy Milk chocolate cake sandwiched together and decorated with buttercream. Using 8-inch (20cm) cake tins This set-up required a carefully sized cake.
Step-by-step instructions
This Cadbury’s Dairy Milk chocolate cake has three phases, but they are all fast and easy.
Make the Drinking Chocolate Cake
- Cream together the butter and sugar until light and creamy.
- Beat in the eggs, one at a time.
- Mix the flour, baking powder and drinking chocolate together and sieve half into the butter mixture. Fold it in.
- Mix in the buttermilk and vanilla extract.
- Fold in the remaining flour mixture until fully mixed and no flour streaks remain.
- Divide the batter evenly between two oiled and lined cake pans and bake until a skewer inserted into the center of the cake comes out clean.
- Remove from the tins and cool fully on a wire rack.
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 cooking when a few lumps remain, then whisk until smooth and leave aside for 5 minutes to cool.
- Meanwhile, cream the butter until creamy, then gradually add the icing sugar, mixing thoroughly with each addition.
- Mix in the vanilla extract.
- 1 tablespoon of the buttercream should be immediately mixed into the melted chocolate. It will get quite firm and have a dull appearance.
- Mix the chocolate mixture into the buttercream until smooth.
- Finally, pour in the cream and continue to beat until everything is smooth and creamy.
Assemble the Dairy Milk Cake
- 13 of the buttercream should be placed in a small bowl. Crumble the Cadbury’s Flake into pieces and mix half of it into the ⅓ buttercream.
- Spread the buttercream over one of the sponge cakes and top with the other.
- Spread a thin layer of buttercream over the top of the cake, then pipe 14 buttercream rosettes on top of it.
- Scatter the remaining crushed Flake into the cake’s center and insert a Dairy Milk Giant Button into the center of each rosette.
Expert tips
- A common mistake in baking is inaccurately measuring The components should be measured (or not measured at all). By utilizing digital scales, you may avoid this possible problem. 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 circular pans). 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 pans before you begin baking. As a result, the cake may be baked as soon as it is combined and the raising agents are activated.
- Even if your tins are non-stick always Grease the pans and line the bases with a circle of baking paper. . Getting your cakes out will be so much easier if you do this.
- In this Dairy Milk chocolate cake, each component has a specific function. Leaving items out or making substitutes is not recommended. . 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, proceed with caution. . This chocolate is easily overheated, 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.
- Before constructing this Dairy Milk cake, the sponge cake layers must be fully chilled. If the cakes are still warm when the buttercream is applied it will melt and the cake will be ruined.
Frequently asked questions
Will the melting chocolate in the buttercream seize?
I’m not going to lie: it’s a risk. When melted chocolate comes into contact with another substance that is significantly colder than itself there is a chance that it will begin to set before it’s mixed in.
To avoid this situation, I take two critical steps:
1. First of all, I ensure my butter is at room temperature before I begin making the buttercream. This helps to bridge the temperature differential between the buttercream and the melted chocolate.
2. Secondly, I always mix a spoonful of the buttercream into the melted chocolate before adding it all to the rest of the buttercream. Again, this reduces the temperature difference even more, and it’s essential for a smooth and creamy buttercream.
Can I freeze this Cadbury’s Cake?
You certainly can. Though it keeps well at room temperature for up to 3 days.
To freeze, build the cake and place it in the refrigerator for several hours to allow the buttercream to firm up. Wrap it in clingfilm and put it in 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, cover individual cake pieces in clingfilm and peel out as needed.
Can I make it into a traybake?
You certainly can. Simply make the cake batter as instructed then transfer to a 1-inch deep rectangular cake tin approx 12×8 inchs (30×20 cm). Decorate the top with the buttercream with your favorite Cadbury’s Dairy Milk chocolates.
Ideas for decorating this Dairy Milk cake
There are so many different ways to decorate this Cadbury’s Dairy Milk Chocolate cake. Here are a few of my favourite daydreams on this subject:
- Add a layer of Cadbury’s Dairy Milk chocolate spread When sandwiching the cakes together, place the buttercream beneath the buttercream.
- Make a thin layer of buttercream around the edge of the cake and push Cadbury’s Dairy Milk Fingers into it.
- To replace the Giant Buttons, cut six Cadbury’s Dairy Milk Caramel bars into pieces and wedge a rectangle into the top of each buttercream rosette.
- Alternatively, if this cake is for a child’s birthday celebration, replace each rosette with a Freddo.
- Unwrap your favorite flavors of Cadbury’s Roses and use them to decorate the buttercream rosettes.
- Alternatively, choose a selection from a box of Cadbury’s Milk Tray and do the same.
- Alternatively, keep the colorful Roses in their wrappers and layer them within the piped buttercream to transform this rustic-looking cake into a show-stopping masterpiece.
- Garnish the cake with Cadbury’s Little Eggs or mini Creme Eggs to give it an Easter touch (these look especially good when cut open).
Cadbury’s Dairy Milk Cake
This Cadbury’s Dairy Milk Cake is pure, sweet, nostalgic delight for all Cadbury’s chocolate enthusiasts. The sponge has a Cadbury’s Drinking Chocolate flavor and is filled and 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.
Print Pin Rate
Course: Dessert
Cuisine: British
Diet: Vegetarian
Prep Time: 35 minutes
Cook Time: 25 minutes
Total Time: 1 hour
Servings: 14
Calories: 519kcal
Equipment
2 8-inch round sandwich cake tins
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Ingredients
For the Drinking Chocolate Cake
- 240 g soft, room temperature butter or baking margarine
- 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
Instructions
Make the Drinking Chocolate Cake
- Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit/ GM4 and oil and line the cake pans.
- Using an electric mixer, cream the butter and sugar until light and fluffy.
- One at a time, beat in the eggs. Don’t worry if the batter curdles, this won’t affect how the cake bakes.
- Sieve half of the flour, baking powder, and drinking chocolate into the butter mixture. Fold in using a large metal spoon.
- Mix in the buttermilk and vanilla extract.
- Fold in the remaining flour mixture until fully mixed and no flour streaks 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 should take around 25 minutes.
- When the cakes are done, remove them from the pans and place them on a wire rack to cool fully.
Make the Dairy Milk Buttercream
- Melt the Dairy Milk chocolate slowly in a bain-marie or in 15-second bursts in the microwave on low heat. Stop heating when a few lumps still remain then stir until smooth and set aside to cool for 5 minutes.
- Meanwhile, cream the butter with an electric mixer until creamy, then gradually add the icing sugar, mixing thoroughly with each addition.
- Mix in the vanilla extract.
- 1 tablespoon of the buttercream should be immediately mixed into the melted chocolate. It will become rigid and dingy in appearance. This is normal, so don’t worry.
- Mix the chocolate mixture into the buttercream until smooth.
- Finally, pour in the cream and continue to beat until everything is smooth and creamy.
Assembling the Cake
- Put ⅓ of the buttercream into a small bowl.
- Crumble the Cadbury’s Flake into bits and stir half of it into the bowl with the remaining buttercream.
- Spread the buttercream over one of the sponge cakes and top with the second sponge cake layer.
- Spread a thin layer of buttercream over the top of the cake with a knife, then pipe 14 rosettes around the edge with the remaining buttercream.
- Scatter the remaining crushed Flake into the cake’s center and insert a Dairy Milk Giant Button into the center of each rosette.
Notes
- A common mistake in baking is inaccurately measuring The components should be measured (or not measured at all). By utilizing digital scales, you may avoid this possible problem. They are much more precise than the cup system, which is infuriatingly incorrect since cups vary in size and one person’s manner of filling a cup differs greatly from another’s.
- Use the tin size specified (two 8-inch circular pans). 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 pans before you begin baking. As a result, the cake may be baked as soon as it is combined and the raising agents are activated.
- Even if your tins are non-stick always Grease the pans and line the bases with a circle of baking paper. . If you do this, getting your cakes out will be lot simpler.
- In this Dairy Milk chocolate cake, each component has a specific function. Leaving items out or making substitutes is not recommended. . If you have any questions, please shoot me a note; I may be able to help before you start baking.
- When melting the Dairy Milk chocolate, proceed with caution. . This chocolate is easily overheated, causing it to seize and/or burn. I melt mine in 15-second bursts of power in a microwave (low-moderate heat), swirling as the chocolate melts.
- Before constructing this Dairy Milk cake, the sponge cake layers must be fully chilled. 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 can keep at room temperature for up to 3 days if stored in an airtight container with food wrap over any sliced edges.
It is also possible to freeze it. Assemble the cake then let sit in the fridge for several hours to firm up the buttercream. Wrap it in clingfilm and put it in the freezer for up to 6 weeks. When ready to use, remove from the freezer, peel off the clingfilm, and let to thaw completely before slicing.
Alternatively, cover individual cake pieces in clingfilm and peel them out as needed.
Nutrition Per Serving (Approximate)
Calories:519kcal | Carbohydrates:55g | Protein:4g | Fat:32g | Saturated Fat:20g | Polyunsaturated Fat:1g | Monounsaturated Fat:8g | Trans Fat:1g | Cholesterol:113mg | Sodium:261mg | Potassium:141mg | Fiber:1g | Sugar:43g
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Related Questions
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Can you melt Cadbury chocolate?
Cadbury Dairy Milk chocolate is a creamy dessert chocolate that is difficult to melt. A basic chocolate, such as Bournville, is significantly easier and more successful to cook with. Both must be properly ‘tempered,’ which is incredibly difficult to accomplish efficiently at home.
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What is the best way to melt Cadbury chocolate?
Chocolate is often melted with cream, milk, butter, or even water. For best results, bring the liquid to the boil, remove from heat, then add the chocolate; stir until melted.
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Can you put melted chocolate on a cake?
Pour the melted chocolate into a dish, then carefully pour the whole contents of the bowl into the middle of the cake. Allow the drips to flow down the edge of the cake, then refrigerate it for 30 minutes to allow the chocolate to harden. Melted chocolate may be too thin to adhere to the top of the cake.
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Why does Cadbury chocolate not melt?
Cadbury has devised a method for breaking down sugar particles into tiny bits, lowering the amount of fat that covers them and making the bar more heat resistant.