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Creme Egg Drip Cake
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Creme Egg Drip Cake

Chocolate sponge, vanilla buttercream, chocolate drip, creme eggs
Course Dessert
Cuisine British
Keyword Cake
Prep Time 1 hour 30 minutes
Cook Time 40 minutes
Total Time 2 hours 10 minutes
Servings 16
Calories 1121kcal
Author thebakingexplorer

Ingredients

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

For decoration

  • 6 Creme Eggs
  • 4 Mini Creme Eggs
  • Sprinkles optional

Instructions

  • 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

Notes

  • 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.

Nutrition

Calories: 1121kcal | Carbohydrates: 133g | Protein: 9g | Fat: 65g | Saturated Fat: 40g | Trans Fat: 2g | Cholesterol: 246mg | Sodium: 565mg | Potassium: 224mg | Fiber: 3g | Sugar: 107g | Vitamin A: 1923IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 2mg