Cadbury's Freddo Cake

17th July 2024

Two layered vanilla sponge cake with smooth vanilla buttercream and piped vanilla buttercream around the top. Freddos all the way round the outside and grated Freddo in the middle.

Recipe

Cadbury's Freddo Cake Recipe

All recipes are based on treats created by Gleni however we take no responsibility when attempted at home.

Prep Time: 50 minutes
Cooking Time: 20 minutes
Cooling/Decorating Time: 1 hour 15 minutes
Total Time: 2 hours 25 minutes
Servings: 12

Equipment needed

Scales, 8 inch cake tins x2, Non stick parchment paper, Large bowl, Sieve, Electric mixer, Spatula, Tablespoon (Tbsp), Teaspoon (Tsp), Cooling rack, Palette knife, 10 inch cake board or large plate, Cake smoother/scraper, 2D piping nozzle, Piping bag, Grater.

Ingredients

For the sponge:

230g Baking butter
230g Caster sugar
4 Large eggs
1 tsp Vanilla extract
230g Self raising flour

For the buttercream:

250g Block butter
500g Icing sugar
2 tsp Vanilla extract

For the decoration:

4 x 5 pack of Cadbury’s Freddo
50g Milk chocolate bar or left over Freddos

Method

For the sponge:

Preheat the oven to 190⁰c, Fan 170⁰c, Gas 5, 375⁰F.
Prepare two 8 inch cake tins by greasing and lining.
In a large bowl, cream the butter and sugar together using a mixer until it becomes pale in colour.
Add each egg individually, mixing well in between.
Next add the vanilla extract to the mix and combine.
Sieve the flour into the bowl and fold it gently using a spatula until combined.
Split the cake mixture equally between both cake tins.
Bake for 20-25 minutes on the middle shelf. The cakes will be done once they are golden brown and coming away from the edge of the tins. Press gently to check, they should be springing to the touch.
Allow to cool before turning the sponges out onto a wired cooling rack.

For the buttercream:

In a large bowl, whisk the block butter until soft. Sieve half the icing sugar into the bowl and mix slowly to start with, then repeat with the remaining icing sugar.
Add the vanilla extract to the buttercream and mix until combined.
Put a small amount of buttercream in the center of the cake board or plate. Place one of the sponges on top. This should stop the cake from slipping off.
Carefully spread a quarter of the buttercream onto the sponge using a palette knife.
Next add the second sponge layer on top of the buttercream.
Using half of the buttercream, spread an even layer over the sides and top smoothing out the edges using a pallet knife or cake smoother/scraper.
Unwrap the chocolate Freddo’s and carefully placed them around the side of the cake.
Place the rest of the buttercream into a piping bag with the 2D nozzle. Pipe around the top circumference of the cake.
Carefully grate the chocolate in a bowl and place in the inner circle of the piped buttercream.

Store for 3 days in airtight containers.

Notes

If you have access buttercream you can place it in a freezer proof container and store in a freezer. Make sure you label and date the container use within 1-2 months.