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Creme Egg Chocolate Cake

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 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings 12
Calories 769kcal
Author thebakingexplorer


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

For decoration

  • 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



Calories: 769kcal | Carbohydrates: 92g | Protein: 7g | Fat: 44g | Saturated Fat: 27g | Trans Fat: 2g | Cholesterol: 190mg | Sodium: 433mg | Potassium: 139mg | Fiber: 2g | Sugar: 70g | Vitamin A: 1376IU | Calcium: 49mg | Iron: 1mg