Serves 10


1 ¾ cups caster sugar
2 eggs
1 teaspoon vanilla extract
1 cup milk
1 cup vegetable oil
1 ¾ cup self-raising flour
¾ cup cocoa
1 teaspoon baking powder
1 cup boiling water
Pinch of salt
Extra Cadbury Turkish delight easter eggs, giant easter egg and chocolate bunnies to decorate


600 ml thickened cream
1 tablespoon icing sugar
1 teaspoon vanilla bean extract
2 teaspoon rose water
2 drops pink food colouring
1 packet (117g) Cadbury Turkish delight easter eggs, roughly chopped


Grease and line 2 x 20cm cake tins with baking paper or one 26cm cake tin and Preheat the oven to 180°C. Beat eggs, sugar and vanilla until pale and creamy, then turn your mixer on low and add the oil and milk.

Sift in all the dry ingredients and mix well. Carefully and slowly pour the boiling water into the mix and stir well. Pour the cake mix into the lined cake tins or tin and bake for 40mins. Once the timer goes off, check the cake by placing a skewer in the centre or lightly pressing it in the centre. The cake should bounce back slightly, or the skewer should come out clean. Once your cake has cooled slightly, take it out of the tin to cool completely on a cake rake.

To make the Turkish delight cream, place the cream, icing sugar, and vanilla into a stand mixer bowl. Beat on high until you see the cream starting to thicken. Now add the rose water and pink food colouring (you may need to add more depending on the food colouring brand).

Continue to beat until you get a whipped cream consistency. Add the chopped Turkish delight into the cream, and using a large metal spoon, gently fold this through.

If you baked just the one 26cm cake, carefully split it in half using a serrated knife. Grab a cake stand and place one half of the cake down, top it with some Turkish delight cream, and even it out using a metal spatula. Carefully pop on the remaining cake, top it with big spoonful’s of Turkish delight cream and decorate it with a giant chocolate egg, chocolate Easter bunnies and more Turkish delight easter eggs.

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