We’ve all experienced that magical moment when biting into a Cadbury Creme Egg – the way the sweet fondant center bursts with creamy delight. Now imagine capturing that same indulgent experience in cake form, where every slice delivers that beloved combination of rich chocolate and gooey center.
Our Creme Egg Cake transforms the iconic Easter treat into a show-stopping dessert that’ll have your guests absolutely mesmerized. This isn’t just another chocolate cake – it’s a masterpiece that perfectly replicates the beloved candy’s signature taste and texture in a format that serves a crowd.
Whether you’re planning an Easter celebration or simply craving something extraordinary, this cake delivers pure nostalgia with every forkful. The moist chocolate layers paired with that distinctive cream filling create an unforgettable dessert experience that celebrates everything we love about the original Creme Egg.
Ingredients
We’ve carefully selected each ingredient to recreate the iconic Creme Egg experience in cake form. These components work together to build the rich chocolate base and that signature gooey center we all crave.
For the Chocolate Cake
- 1¾ cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs, room temperature
- 1 cup buttermilk, room temperature
- 1 cup strong black coffee, hot
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
For the Creme Egg Buttercream
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- Yellow food coloring gel
- Orange food coloring gel
- Pinch of salt
For the Chocolate Ganache
- 8 oz dark chocolate, finely chopped
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 1 tablespoon light corn syrup
For Decoration
- 6-8 mini Creme Eggs, halved
- 2 tablespoons chocolate shavings
- Yellow sugar pearls
- Orange sugar pearls
Equipment Needed
Before we begin creating our show-stopping Creme Egg Cake, we need to gather the essential baking equipment that will ensure our cake turns out perfectly. Having the right tools makes all the difference in achieving professional results and smooth execution throughout the baking process.
Mixing Bowls serve as our foundation for combining ingredients. We recommend having at least two large mixing bowls on hand – one for dry ingredients and another for wet ingredients. This separation helps us achieve better mixing consistency and prevents lumps in our final batter.
Electric Hand Mixer or Whisk becomes crucial for creaming butter and sugar together until light and fluffy. This step creates the perfect texture for our cake base and ensures our Creme Egg buttercream reaches the ideal consistency. A stand mixer works equally well if we prefer hands-free mixing.
Cake Tins are essential for shaping our masterpiece. We need 8-inch round cake tins for creating beautiful layer cakes, though a bundt pan works wonderfully for single-layer presentations. The round shape complements the Creme Egg theme perfectly.
Cooling Rack allows our cake layers to cool evenly and prevents soggy bottoms. Proper cooling is vital before we apply our buttercream and ganache, as warm cake will melt our frosting instantly.
Kitchen Scales provide the accuracy we need for consistent results. Precise measurements ensure our cake rises properly and maintains the perfect texture that mimics the beloved Creme Egg experience.
Round Cake Tin Liners make removal effortless and prevent sticking. While optional, these liners save time and preserve our cake’s beautiful shape when we turn it out of the pan.
Spatula or Spoon helps us fold ingredients gently and spread frosting smoothly. We use these tools for delicate mixing that preserves our batter’s light texture.
Oven needs preheating to 180°C (350°F) for optimal baking results. Consistent temperature ensures even cooking throughout our cake layers.
Measuring Cups and Spoons complete our toolkit by providing precise portions for smaller ingredients like vanilla extract and baking powder. Accuracy in these measurements directly impacts our cake’s final flavor and texture.
Instructions
We’ll walk you through each step of creating this spectacular Creme Egg cake, from preparing your workspace to adding the final decorative touches. Our detailed instructions ensure you achieve the perfect balance of rich chocolate cake and creamy filling that makes this dessert truly special.
Prep the Pans and Oven
Preheat your oven to 180°C (350°F) with fan assistance to ensure even baking throughout. Grease two 9-inch (23cm) round cake pans thoroughly with butter, then dust with cocoa powder to prevent sticking and add extra chocolate flavor. Line the bottom of each pan with parchment paper for easy cake removal once baked.
Make the Chocolate Cake
Start by combining 200g self-raising flour, 40g cocoa powder, and 230g caster sugar in a large mixing bowl. Beat in 4 large eggs and 230g soft margarine or unsalted butter until the mixture becomes completely smooth. Add ¼ teaspoon vanilla extract, 100g milk chocolate (melted), and 2 teaspoons milk to the batter. Mix until all ingredients are fully combined and the batter appears glossy. Divide the batter evenly between your prepared pans and bake for 30 minutes, or until a skewer inserted into the center comes out clean.
Prepare the Creme Egg Buttercream
Beat 250g soft butter in a large bowl until it becomes pale and fluffy, which typically takes 3-4 minutes with an electric mixer. Gradually add 250g icing sugar, beating continuously until the mixture becomes smooth and light. Melt 150g white chocolate using a double boiler or microwave in 30-second intervals, stirring between each heating. Allow the melted chocolate to cool slightly before folding it into the butter mixture until completely incorporated.
Create the Chocolate Ganache
Place your chopped chocolate in a heatproof bowl and set aside. Heat heavy cream in a small saucepan until it just begins to simmer around the edges. Pour the hot cream over the chocolate and let it sit for 2 minutes without stirring. Whisk the mixture from the center outward until it becomes smooth and glossy, creating a perfect ganache consistency.
Assemble the Cake
Place one cooled cake layer on your serving plate and spread an even layer of Creme Egg buttercream across the top surface. Position the second cake layer carefully on top, pressing gently to secure it in place. Pour the chocolate ganache over the entire cake, allowing it to drip naturally down the sides for an elegant finish.
Final Decorating
Cut several Creme Eggs in half lengthwise to reveal their iconic yellow and white centers. Arrange these halved eggs decoratively around the top of your ganache-covered cake. Add mini Creme Eggs around the base or scattered across the surface for extra visual impact and authentic Creme Egg flavor in every bite.
Make-Ahead Tips
Planning ahead makes creating our Creme Egg cake much more manageable during busy Easter celebrations. We recommend preparing several components in advance to reduce stress and ensure perfect results.
Freezing Cake Layers
Bake the chocolate sponge layers up to a month before serving. Wrap each cooled layer tightly in plastic wrap and aluminum foil before freezing. This method preserves moisture and prevents freezer burn. Allow frozen layers to thaw completely at room temperature for 2-3 hours before assembling.
Preparing Buttercream
Make the Creme Egg buttercream up to one week ahead and store it in the refrigerator. Transfer the buttercream to room temperature 30 minutes before use and re-whip it to restore its smooth texture. We can also freeze buttercream for up to a month in airtight containers.
Storage Guidelines
| Storage Method | Duration | Best Practices |
|---|---|---|
| Room Temperature | 3 days | Airtight container in cool place |
| Refrigerated | 1 week | Cover tightly to prevent drying |
| Frozen (undecorated) | 1 month | Wrap layers separately |
Assembly Timing
Assemble the cake 1-2 days before serving for optimal flavor development. The buttercream and ganache need time to set properly between layers. Store the assembled cake in the refrigerator and bring to room temperature 30 minutes before serving.
Decoration Strategy
Add fresh Creme Eggs and final decorative touches on the day of serving. The eggs can become soft or lose their shape if added too far in advance. We suggest keeping extra Creme Eggs on hand for last-minute replacements if needed.
Storage Instructions
Our Creme Egg Cake stays fresh and delicious when stored properly using these proven methods. We recommend storing your finished cake in an airtight container to maintain optimal texture and flavor.
Refrigerator Storage
We can keep our decorated Creme Egg Cake fresh in the refrigerator for up to 3 days when stored in an airtight container. This method works best for maintaining the buttercream’s consistency and preventing the chocolate ganache from becoming too soft. Place the cake on a stable shelf away from strong-smelling foods to preserve its delicate flavors.
Room Temperature Storage
Our cake maintains excellent quality at room temperature for 4-5 days when kept away from direct sunlight and heat sources. Store the cake under a cake dome or cover it loosely with plastic wrap to prevent drying while allowing air circulation. This method works particularly well in cooler climates during spring months.
Freezing Options
We can extend our cake’s life by freezing it for up to 2-3 months using proper wrapping techniques. For best results, we recommend freezing the cake before adding decorative Creme Egg halves to preserve their texture and appearance.
Individual Slice Storage
Cut our cake into individual portions and let them set in the freezer for one hour before wrapping. We then wrap each slice tightly in plastic wrap or place them in airtight containers for convenient single servings.
Decorated Cake Freezing
Our fully assembled and decorated cake freezes beautifully when wrapped properly. Place the completed cake on a cake board or sturdy plate and freeze until solid. We then wrap the frozen cake in cling film to protect decorations during the thawing process.
| Storage Method | Duration | Temperature | Special Notes |
|---|---|---|---|
| Refrigerated | 3 days | 35-40°F | Airtight container required |
| Room Temperature | 4-5 days | 65-70°F | Keep away from heat sources |
| Frozen (whole cake) | 2-3 months | 0°F | Wrap after freezing solid |
| Frozen (slices) | 2-3 months | 0°F | Individual wrapping recommended |
Important Considerations
We avoid freezing the decorative Creme Egg halves directly as their texture changes during the freezing process. Instead, we add fresh Creme Egg decorations after thawing the cake completely. Allow frozen cake to thaw gradually in the refrigerator overnight before bringing to room temperature for serving.
Serving Suggestions
We recommend presenting our Creme Egg Cake as the centerpiece of your Easter dessert table. Place additional Cadbury Creme Eggs around the base of the cake stand to create a festive Easter display that guests will remember.
Plating and Presentation
Cut generous slices using a sharp knife warmed with hot water for clean cuts through the ganache. We suggest wiping the blade between each slice to maintain neat presentation. Dust each plate lightly with powdered sugar or cocoa powder before placing the slice for an elegant touch.
Arrange chocolate shavings or mini chocolate eggs alongside each serving to enhance the visual appeal. We find that a small dollop of whipped cream or a scoop of vanilla ice cream complements the rich chocolate flavors beautifully.
Decorative Enhancements
Top your cake with halved Cadbury Creme Eggs positioned strategically around the edge for maximum impact. We recommend adding these decorative elements just before serving to prevent the cream centers from becoming too soft.
Drizzle additional chocolate ganache over individual slices if desired. Fresh mint leaves provide a lovely color contrast and aromatic touch that balances the sweetness.
Serving Temperature and Timing
Serve the cake at room temperature for optimal flavor development. We advise removing it from the refrigerator 30 minutes before serving to allow the buttercream to soften slightly.
Present slices on your finest dessert plates with small dessert forks. The rich nature of this cake means smaller portions are often preferred, allowing guests to fully appreciate each decadent bite without feeling overwhelmed.
Conclusion
This Creme Egg Cake brings the magic of everyone’s favorite Easter treat to your dessert table in spectacular fashion. We’ve shown you how to create layers of rich chocolate sponge paired with that signature creamy filling that makes Cadbury Creme Eggs so irresistible.
The beauty of this recipe lies in its make-ahead flexibility and impressive presentation. Whether you’re hosting an Easter celebration or simply craving something extraordinary we’re confident this cake will become your go-to showstopper.
With proper storage techniques and our serving suggestions you’ll have everything needed to create memorable moments around this indulgent dessert. Your guests won’t believe you made something this spectacular at home!
Frequently Asked Questions
What makes this Creme Egg Cake special?
This cake perfectly captures the iconic Cadbury Creme Egg experience with rich chocolate layers and a gooey cream filling. It features chocolate sponge, Creme Egg buttercream, chocolate ganache, and decorative mini Creme Eggs, creating a show-stopping dessert that delivers nostalgic flavors and visual appeal for Easter celebrations or special occasions.
What ingredients do I need for the Creme Egg Cake?
You’ll need all-purpose flour, granulated sugar, cocoa powder, eggs, and buttermilk for the chocolate cake base. For the Creme Egg buttercream, chocolate ganache, and decorations, you’ll also need butter, powdered sugar, mini Creme Eggs, sugar pearls, and heavy cream to recreate the authentic Creme Egg flavor profile.
What baking equipment is essential for this cake?
Essential tools include mixing bowls, an electric hand mixer or whisk, 8-inch round cake tins, cooling rack, kitchen scales, round cake tin liners, spatula, and measuring cups and spoons. These tools ensure professional results and accurate measurements. Remember to preheat your oven to 180°C (350°F) for optimal baking.
Can I make this cake ahead of time?
Yes! Bake chocolate sponge layers up to a month ahead and freeze them. The Creme Egg buttercream can be prepared a week in advance and refrigerated or frozen for up to a month. For best results, assemble the cake 1-2 days before serving and add fresh decorative touches on serving day.
How should I store the finished Creme Egg Cake?
Store the cake in an airtight container. It lasts 4-5 days at room temperature, up to 3 days refrigerated, or 2-3 months frozen. When freezing, wrap carefully to preserve quality. Avoid freezing decorative Creme Egg halves directly – add them fresh after thawing the cake for best appearance.
What are the best serving suggestions for this cake?
Serve as the centerpiece of an Easter dessert table with additional Cadbury Creme Eggs for decoration. Use a warmed knife for clean cuts and present on fine dessert plates. Enhance with chocolate shavings, whipped cream, or vanilla ice cream. Serve at room temperature for optimal flavor and dust plates with powdered sugar.
