A two layer Creme Egg Cake made from scratch. Perfect for Easter, this easy chocolate cake is covered in a deliciously rich and creamy Cadbury Creme Egg buttercream frosting.
I have three life-changing words for you: Creme Egg Buttercream ❤️
Happy Easter weekend! I’m popping in to share one last Easter recipe for 2019. And I’ve saved the BEST for last. Meet my Creme Egg Cake.
Two layers of chocolate sponge cake covered in a finger-licking frosting made with real Cadbury Creme Eggs. Yes please!
So let’s begin with a very quick recap of the Easter desserts we’ve shared this year. First it started with my no bake Mini Egg Cheesecake, followed by my four ingredient Creme Egg Rocky Road.
Then came my soft and moist Carrot Cake and my favourite Chocolate Crackles. And now, let’s talk Cadbury Creme Egg Cake.
I truly love this cake. It all starts with two layers of soft cocoa-laden chocolate cake. It’s a super simple cake recipe – you don’t even need an electric mixer. Just mix the dry ingredients and wet ingredient together and the cake is ready to bake.
But let’s be real. The crown jewel of this cake is that Creme Egg frosting. It is heaven on earth. Sweet, creamy and filled with chocolate shards.
The buttercream is simple. Butter and icing (or powdered) sugar combine to form a creamy base. A touch of vanilla and milk add flavour and texture. But the very best part?!
Adding a boatload of mini Creme Egg Easter eggs that have been roughly chopped. The filling of the eggs leaks out and gives the buttercream sweetness while the chocolate pieces make the frosting NEXT LEVEL.
If you want an easy dessert to serve this Easter, you’ve got to try this Creme Egg Cake. OR if you have a boatload of leftover Creme Eggs, this cake is still calling your name. In fact, maybe you need to go to the supermarket and get the half price Creme Eggs RIGHT NOW.
All I know, is sweet chocolate cake covered in luscious Creme Egg frosting is my new favourite thing. Let’s do this 👊🏻
How to make Creme Egg Cake
- This cake uses buttermilk to make it extra soft. If you don’t have any buttermilk on hand, you can make your own by adding 1 tablespoon of white vinegar to 1 cup of milk. Leave it for a few minute to curdle and then use as normal.
- Hot water is my secret weapon in making wicked chocolate cakes. The batter will be thin but this is fine – trust me.
- Once the cakes are cooled it’s time for the frosting. Make sure you use softened butter so it blends well with the sugar and doesn’t have lumps in it.
- Add just enough milk to make the frosting creamy and luscious, and then add the chopped Creme Eggs.
- My last piece of advice? Lick the spoon! This frosting is THE BEST.
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Creme Egg Cake
Chocolate cake covered in creamy Creme Egg buttercream.
- 280 grams (2 cups) plain flour or all purpose flour
- 80 grams (1 cup) cocoa powder
- 1 teaspoon baking powder
- 1 and 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 300 grams (1 and 1/2 cups) caster sugar or granulated sugar
- 90 grams (1/2 cup) brown sugar
- 240 ml (1 cup) buttermilk
- 180 ml (3/4 cup) vegetable oil
- 2 teaspoon vanilla extract
- 3 large eggs, room temperature
- 240 ml (1 cup) hot water
Creme egg buttercream
- 230 grams (1 cup / 2 sticks) unsalted butter, softened
- 435 grams (3 and 1/2 cups) icing sugar or powdered sugar
- 1 teaspoon vanilla extract
- 3 tablespoons milk
- 180 grams (1 cup) mini Cadbury Creme Eggs, roughly chopped
- Cadbury Creme Eggs, for decorating
- Chocolate cake
Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line two 8-inch round cake pans with baking or parchment paper.
- In a large mixing bowl, sift the flour, cocoa powder, baking powder, baking soda and salt. Then add the sugars. Whisk together.
- In a separate mixing bowl, add the buttermilk, vegetable oil, vanilla and eggs. Whisk together. Boil the kettle and pour out 1 cup of hot water and set aside.
- Add the wet ingredients to the dry ingredients. Start to fold together, slowly pour in the hot water, and continue to mix until all the ingredients are incorporated.
- Divide the mixture into two cake tins and bake for approximately 30-35 minutes or until a skewer inserted comes out clean. Leave for 10 minutes before gently removing the cakes from their tins and leave them to cool completely on a wire rack.
- Creme Egg buttercream
In a large mixing bowl, use an electric mixer to beat the butter and on a medium speed until creamy and smooth. Sift in half the icing sugar. Add a tablespoon or two of milk to help loosen up the mixture.
- Add the rest of the icing sugar and continue to beat until creamy. Add a tablespoon of milk as needed. You want a thick and creamy frosting. If it’s too thick, add a touch more milk. Add chopped Easter eggs and stir to combine.
- Trim the tops of your cakes using a serrated knife. Cover the first cake layer with a generous amount of frosting and spread it out, going right to the edges.
- Place the remaining chocolate cake layer upside down on top. Then gently frost the sides and top of the cake. Use a cake scraper to gently remove extra frosting from the sides. Top with Cadbury Creme Eggs.
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