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.
Ingredient Tips & Equipment Information
- Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
- I used a baking spread for the cake and unsalted butter for the buttercream.
- For the best orange colour for the buttercream, use a professional food colouring. I used Sugarflair for this recipe, but I also use Pro Gel regularly too. Colour Mill and Americolor are also good brands. You can buy any of these easily online.
- For best results, use an electric mixer to make this recipe.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Creme Egg Chocolate Cake
To make the sponge, mix the butter and sugar together, then whisk in eggs and milk.
Add self raising flour and cocoa powder, and whisk in. Then divided the mixture between the cake tins. Bake for 35-40 minutes and leave 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 put your piping bag with your chosen nozzle over a large pint glass to keep it steady. Spoon the orange buttercream into one side of the bag, and the white buttercream into the other side. Pipe it onto the first layer of the cake, then add the second layer and pipe more on top. Then decorate with creme eggs and sprinkles.
For the full recipe with measurements, head to the recipe card at the end of this post.
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.
Can this recipe be made gluten or dairy free?
Yes! For gluten free you can replace the self raising flour with a gluten free self raising flour blend. If you only have a gluten free plain flour blend, you will need to add additonal baking powder. The general advice is to add 2 tsp baking powder per 200g flour, so for this recipe you'd need to add 3 teaspoons baking powder. You may also like to add ½ tsp Xanthan Gum for better texture. For a dairy free version, use a dairy free baking spread and dairy free milk for both the cake and buttercream. You will also need to decorate it with dairy free creme eggs, Mummy Meagz Chuckie Eggs are a brand I know of.
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.
Can you make the cake with plain/all purpose flour?
Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 3 teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour.
More tips for making the Creme Egg Chocolate Cake:
- I used a Ateco 828 piping tip to pipe the buttercream.
- I like to pipe the buttercream between the layers, but you can also spread it with a spoon or palette knife.
If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients*
- 8" cake tins
- Mixing bowls
- Cooling rack
- Kitchen scales
- Round cake tin liners
- Electric hand mixer
- Piping bags
- Orange food colouring
- Ateco 828 piping nozzle
- Creme Eggs
- Mini Creme Eggs
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More Creme Egg recipes...
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 (that are at least 2" deep)
- 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