If you are looking for the ultimate Easter showstopper cake, then this Creme Egg Drip Cake is it! It's a three layer chocolate cake filled and covered with vanilla buttercream, decorated with a chocolate ganache drip and lots of Creme Eggs! I love mixing buttercream colour on a cake and I was inspired by the white and orange fondant centre of Creme Eggs to decorate this cake in white and orange buttercream.
I am a huge Creme Egg fan so I really love this cake, and the Creme Egg fan in your life will go nuts for it too! It is such a fab cake for enjoying with your family and friends at Easter, or even if you know someone with a birthday near Easter!
How to make Creme Egg Drip Cake...
To make the chocolate sponges I first mixed together butter and sugar. Then I added eggs and milk and mixed them in. Finally I added cocoa powder, self raising flour, baking powder and bicarbonate of soda. I divided the mixture between the tins and baked them.
For the buttercream I mixed butter, icing sgar, vanilla extract and milk together until smooth. Then I split the mixture in half and added orange food colouring to one half. I piped the white buttercream around the edge of the sponges and filled the centre with the orange buttercream, then smoothed it out.
Once the sponges were stacked and filled, I covered the whole cake in a thin crumb coat. For the second layer of buttercream I added a thicker amount of white buttercream on the bottom of the cake, and orange around the top. I smoothed the sides so the buttercream blended together.
I added a chocolate drip to the cake, then put both colours of the remaining buttercream into a piping bag and added buttercream swirls on top. To decorate I added lots of creme eggs and some sprinkles.
How do I get the perfect chocolate drip?
It’s really important to have a good base for the chocolate drip, so the cake needs a ‘crumb coat’ then a top layer of buttercream. Try and get it as smooth as you can so the chocolate drip has a nice even surface to drip down. Each layer of buttercream needs to firm up in the fridge and be chilled when you apply the chocolate drip. Be frugal with the drip amounts at first and see how far it drips, then you can reduce or increase the amount of chocolate you release from the piping bag or squeeze bottle as you move around the cake. For all the information, including a tutorial video and step by step instructions with photos, check out my Ultimate Drip Cake How To Guide!
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.
How long does the Creme Egg Drip 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. 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 also freeze the buttercream on it’s own in a tub.
If you want to decorate and then freeze the cake without damaging 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 buttercream as it defrosts and softens. You can also freeze slices of the cake, again well wrapped in cling film or in airtight containers.
Tips for making the Creme Egg Drip Cake:
- 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.
- It’s best to use a good quality professional food colouring for the buttercream, my favourite brands are Sugarflair and Pro Gel. I used Apricot/Tangerine by Sugarflair for this cake
- The piping nozzle I used for this cake was Ateco 829.
Recommended equipment & ingredients*
|8″ cake tins||Mixing bowls||Cooling rack|
|Kitchen scales||Electric hand mixer||Piping bags|
|Round cake tin liners||Decorating turntable||Orange food colouring|
|Buttercream scraper/smoother||Angled palette knife||Creme Eggs|
|Mini Creme Eggs||Ateco 829 piping nozzle|
*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 Millionaire’s Shortbread||Creme Egg Trifle|
|Creme Egg Cupcakes||Easter Rocky Road||Creme Egg Chocolate Cake|
|Creme Egg Cheesecake|
Creme Egg Drip Cake
For the sponge
- 500 g Butter or baking spread
- 500 g Caster sugar
- 9 Eggs large
- 3 tbsp Milk
- 425 g Self raising flour see notes
- 75 g Cocoa powder
- ½ tsp Baking powder
- ¼ tsp Bicarbonate of soda
For the buttercream
- 600 g Butter
- 1.2 kg Icing sugar
- 3 tsp Vanilla extract
- 2-3 tbsp Milk
- Orange food colouring I used Sugarflair
For the chocolate ganache
- 65 g Dark chocolate
- 65 g Double cream
OR for cheat's chocolate drip
- 75 g Dark chocolate
- 1 tsp Vegetable oil
- 6 Creme Eggs
- 4 Mini Creme Eggs
- Sprinkles optional
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line three 8" cake tins (that are at least 2" deep)
- Make the sponge by mixing the butter/baking spread and caster sugar in a large bowl with an electric mixer until fluffy
- 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 gently 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 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 vanilla buttercream mix the butter, vanilla extract, milk and icing sugar together. If the buttercream is too stiff then you can add a little more milk. I highly recommend using an electric whisk or stand mixer to do this
- Put half of the buttercream into another bowl and add the orange food colouring, mix in it and add more if needed until you reach the desired shade
- To stack and decorate the cake, level off each sponge with a cake leveller or knife if necessary, so they are all an even height. Place the bottom chocolate sponge on a turn table with a cake board underneath
- Pipe or spread the vanilla buttercream in a ring around the edge of the cake, then fill the centre with some orange buttercream
- Add the middle sponge cake on top and do the same again with the buttercream, then add the final layer of cake
- Cover the whole cake with a base layer of buttercream (a crumb coat). Use the white buttercream to cover the bottom half of the cake, and the orange buttercream to cover the top half. Put the cake in the fridge for 30 minutes to firm up
- Coat the cake with a second and thicker layer of buttercream, again using the white buttercream to cover the bottom half of the cake, and the orange buttercream to cover the top half. Smooth it out as best you can. Then put it back in the fridge for 30 minutes to set
- To make the dark chocolate ganache chocolate drip, put the ingredients into a bowl and microwave for 20 seconds, then stir. Continue microwaving in 10 second blasts, stirring between each blast, until melted and smooth
- OR To make the cheat's dark chocolate drip, melt the dark chocolate in the microwave for 30 seconds, then stir. Continue microwaving in 10 second blasts, stirring between each blast, until melted and smooth. Stir in the vegetable oil
- Put your chosen chocolate drip mixture into a piping bag or squeezy bottle, if using a piping bag snip a small section off the end
- Pipe blobs of ganache around the edge of the cake, allowing the chocolate to drip down the sides in varying amounts
- Once the drips are complete you can cover the whole top of the cake with chocolate ganache it you like. Pipe the remaining ganache all over the top of the cake and use a palette knife to smooth it out. Put the cake in the fridge for 30 minutes for the ganache to set
- Put the remaining buttercream into a piping bag, with the vanilla buttercream on one side and the orange coloured buttercream on the other side, and with your chosen nozzle, and pipe swirls all around the edge of the cake
- Decorate with the creme eggs, mini creme eggs and sprinkles
- Move the cake onto a serving plate or cake stand, and dig in! Leftovers will keep in an airtight container in a cool place for 2-3 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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