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!

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Ingredient Tips & Equipment Information

Make sure all your ingredients (particularly the eggs and butter) are at room temperature before you start baking.
I prefer to use a baking spread like Stork for the cake, and unsalted butter for the buttercream as I find they provide the best results.
For the best results, use good quality professional food colourings. My favourite brands are Pro Gel and Sugarflair. You can buy these easily online. Other well known brands are Colour Mill and Americolor.
For all the tips and tricks on how to make a drip cake, including a how to video, check out my Ultimate Drip Cake How To Guide!
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 Drip Cake

To make the chocolate sponges mix together butter and sugar. Then add eggs and milk and mix them in. Finally add cocoa powder, self raising flour, baking powder and bicarbonate of soda. Divide the mixture between the tins and bake them.

For the buttercream, mix butter, icing sugar, vanilla extract and milk together until smooth. Then split the mixture in half and add orange food colouring to one half. Pipe the white buttercream around the edge of the sponges and fill the centre with the orange buttercream, then smooth it out.

Once the sponges are stacked and filled, cover the whole cake in a thin crumb coat. For the second layer of buttercream add a thicker amount of white buttercream on the bottom of the cake, and orange around the top. Smooth the sides so the buttercream blends together.

Add a chocolate drip to the cake, then put both colours of the remaining buttercream into a piping bag and add buttercream swirls on top. To decorate, add lots of creme eggs and some sprinkles.

For the full recipe with measurements, head to the recipe card at the end of this post.

How do you 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.

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 5 teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour.

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 5 teaspoons baking powder. You may also like to add 1 tsp Xanthan Gum for better texture. For a dairy free version, use a dairy free baking spread and dairy free milk for the cake and buttercream. Please check the labels of everything you use if you are serving this cake to someone with an allergy or intolerance.

Can this cake be made with two layers?

Yes! Check out my Creme Egg Chocolate Cake for the measurements for a two layer chocolate cake. Please note, the drip is much more effective with a taller cake so I do recommend the three layers.

Can this cake be made in different size cake tins?

Yes! If you would like to make this cake in different size tins, please check my Conversion Guide to find out how to adjust the cake recipe.

More tips for making the Creme Egg Drip 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 Apricot/Tangerine by Sugarflair for this cake
The piping nozzle I used for this cake was Ateco 829.

Troubleshooting

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!

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