Creme Egg Chocolate Cake

A moist two layer chocolate cake with Creme Egg vanilla buttercream and Creme Eggs on top

Course Dessert

Cuisine British

Keyword Cake

Prep Time 45

Cook Time 35

Total Time 1 20

Servings

Calories 769kcal

Author thebakingexplorer

Ingredients

For the cake

350 g Butter or baking spread unsalted, softened
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, softened
500 g Icing sugar
2 tsp Vanilla extract
1 ½ tbsp Milk
Orange food colouring I use Pro Gel or Sugarflair

For decoration

4 Creme Eggs Cut in half
4 Mini Creme Eggs Cut in half
Sprinkles optional

Metric - US Customary

Instructions

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

Video

Notes

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.

Nutrition