For me, it's not Easter without plenty of Creme Eggs! They are such a popular and well known Easter chocolate, I decided they deserved a whole cake dedicated to their yummyness!! This Easter Chocolate Cake is two layers of moist chocolate sponge, then I've decorated it with a two toned buttercream - to match the colours of the inside of a Creme Egg!
On top are plenty of Creme Eggs and Mini Creme Eggs too. This cake is such a perfect cake for enjoying this Easter with your family and friends. The two colour buttercream effect is actually really easy to do, much easier than it looks I think! Check the step by step photos below to see exactly how it's done.
How to make Creme Egg Chocolate Cake...
To make the sponge I mixed the butter and sugar together, then whisked in eggs and milk.
I added self raising flour and cocoa powder, and whisked in. Then I divided the mixture between the cake tins. They baked for 35 minutes and I left them to cool fully.
I made the buttercream by mixing butter, icing sugar, vanilla extract and milk together. I split it into two bowls and coloured one half with orange food colouring.
Then I put my piping bag with my chosen nozzle over a large pint glass to keep it steady. I spooned the orange buttercream into one side of the bag, and the white buttercream into the other side.
How long does the Creme Egg Chocolate Cake last for and can you freeze it?
The cake will keep in an airtight container for 3 days in a cool place. You can freeze the sponges either alone, or decorated (but do not freeze the Creme Eggs). Once the sponges are fully cool, wrap them well with cling film or put them in an airtight container with some baking paper between them. You can freeze the buttercream on it’s own in a tub, or you can decorate the cake and freeze it fully assembled.
To do this and avoid damage to the decoration, freeze it either in an airtight container. Or let it freeze solid on a cake board or plate, then wrap in cling film. Remove the cling film when you take it out to defrost it, if you don’t it could damage the decoration as it defrosts and softens. You can also freeze slices of the cake, again well wrapped in cling film or in airtight containers.
Can this cake be made into cupcakes?
Yes! Check out my Creme Egg Cupcakes recipe for the details.
Can this cake be made in different size cake tins?
If you would like to make this cake in different size tins, please check my Conversion Guide to find out how to adjust the recipe.
How do you cut Creme Eggs in half?
The best way to do this is to use a large sharp knife, find the seal where the two halves of egg have been stuck together (sometimes there is a slight crack that can start of your cut), and saw the knife through the chocolate. Move the egg around and saw along the seal in a few places. Try not to just push down, as this can crack the chocolate. It is very likely that you won’t get perfect halves for all of your eggs, but you can still use them as the buttercream will hold the halves together - or just eat them!! I have found that the Mini Creme Eggs are much easier to cut and very rarely crack.
Tips for making the Creme Egg Chocolate Cake:
- It's best to use a good quality professional food colouring for the buttercream, my favourite brands are Sugarflair and Pro Gel.
- I used a Ateco 828 piping tip to pipe the buttercream.
Recommended equipment & ingredients*
|8″ cake tins||Mixing bowls||Cooling rack|
|Kitchen scales||Electric hand mixer||Piping bags|
|Round cake tin liners||Creme Eggs||Orange food colouring|
|Ateco 828 piping nozzle||Mini Creme Eggs|
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More Creme Egg recipes...
|Creme Egg Brownies||Creme Egg Cupcakes||Creme Egg Trifle|
|Easter Rocky Road||Creme Egg Millionaire's Shortbread||Creme Egg Cheesecake|
|Creme Egg Drip Cake|
Creme Egg Chocolate Cake
For the cake
- 350 g Butter or baking spread
- 350 g Caster sugar
- 6 Eggs large
- 2 tbsp Milk
- 300 g Self raising flour
- 50 g Cocoa powder
- ½ tsp Baking powder
- ¼ tsp Bicarbonate of soda
For the buttercream
- 250 g Butter unsalted and softened
- 500 g Icing sugar
- 2 tsp Vanilla extract
- 1 ½ tbsp Milk
- Orange food colouring I use Pro Gel or Sugarflair
- 4 Creme Eggs Cut in half
- 4 Mini Creme Eggs Cut in half
- Sprinkles optional
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line two 8″ cake tins
- Make the sponge by mixing the butter and caster sugar in a large bowl until fluffy, ideally mix using an electric mixer
- Add the eggs and milk, and whisk until fully incorporated
- Add the self raising flour, cocoa powder, bicarbonate of soda and baking powder and whisk in until you can't see any flour anymore
- Divide the mixture between the tins, use scales for accuracy if you like
- Bake them for 35-40 minutes or until a thin skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or remove from the tin and place on cooling racks
- To make the buttercream mix the butter and icing sugar together. Once it starts to come together add the milk and vanilla extract, and mix until smooth. I use my electric hand whisk to do this but you can also do it by hand with a spoon. If the buttercream is too stiff then you can add a little more milk if neededc
- Split the buttercream into two bowls and use the orange food colouring to colour one half of the buttercream, add a little at a time until you get the desired shade
- Fill a piping bag fitted with a nozzle, with the vanilla buttercream on one side and the orange coloured buttercream on the other side
- If the cakes have domed on top, level them off with a cake leveller or a serrated knife
- Put one of the sponges on your plate or cake stand and pipe buttercream all over it
- Add the other sponge on top and pipe the remaining buttercream on top
- Decorate with the Creme Eggs, Mini Creme Eggs and sprinkles
- Leftovers will keep in an airtight container in a cool place for 3 days
If you like this, check out more of my Cake recipes!
Or you might like more of my Easter recipes!
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