The ultimate Creme Egg cake has arrived! Utterly delicious with dark, deep chocolate cake layers, creamy vanilla buttercream and decadent chocolate frosting. Topped off with mini Creme Eggs. How do you eat yours?
There are some cakes that look stunning on the outside. And then there are cakes like this one, where the real magic is when you cut into it – those alternating rings of white and yellow vanilla buttercream are genuinely a talking point every single time.
This Cadbury Creme Egg cake is built around an intensely dark, deeply chocolatey sponge made with Dutch-process cocoa powder. It’s the stuff they use in Oreos – and it gives the cake that rich, almost midnight-dark colour that you see in American bakeries. Paired with the sweet creaminess of the Creme Egg-inspired filling, it just works.
Whether you’re making it for Easter or as a showstopper birthday cake, this is the one to make when you want people to talk about it.
I’ve been ogling those really dark, rich chocolate cakes that you see in the US for so long. And try as I might, despite pulling out my richest, most chocolatey chocolate cake recipe, I’ve never been able to get that dark colour. That was until I discovered the secret of intense dark cocoa powder, the stuff they use in Oreos, which ended with my Amazon Prime taking a hammering!
Taking a peek at that dark, dark powder together with the intense smell of cocoa butter, I just knew that it would be ideal for a Creme Egg cake. The slightly deeper flavour would go SO well with the sweeter, creamier milk chocolate and vanilla buttercream.
And boy was I right! I don’t normally toot my own horn like that, but it was seriously one of the best chocolate cakes I’ve made in… forever! But you don’t want to know that, you want to know how you make it. So here we go…
Why Dutch-process cocoa makes this chocolate cake so dark
Intense dark cocoa powder or dutch processed cocoa powder is still the same as regular cocoa powder, where the cacao beans are roasted and then ground down. But it’s how it’s processed after this that gives it that really deep midnight black colour, and acid, or the lack of it.
- Dutch Processed cocoa powder is washed with a potassium solution that neutralises its acidity; this process also gives it that deep intense colour. And because the acidity is removed, you’ll want to use baking powder.
- Regular cocoa powder in comparison is processed in a way that it keeps its acidity. And therefore, is lighter in colour. Because of the acidity, you’ll find it in recipes calling for baking soda, as the two work together to act as a raising agent. But you can also still use baking powder if you prefer.
For this Creme Egg recipe, I really wanted that intense dark colour to my chocolate cake layers so I went for the dutch processed cocoa powder. But don’t panic, if you’ve got regular cocoa powder it will still work just the same. Check how to adapt this recipe below…
How to make the Creme Egg cake
Do I really need to convince you that you need to make this cake? Take a look at it! Look at that chocolate sponge and that Creme Egg inspired buttercream filling… and don’t forget that beautiful creamy milk chocolate buttercream too! And believe it or not, it’s pretty simple too. Let’s look at those layers…
The Chocolate Cake Layers
First, that dark chocolate cake! In a large mixing bowl or using a stand mixer, you will want to cream the butter and sugar together, before beating in the eggs. Next up is the dry ingredients, the flour and that amazingly intense cocoa powder!
Finish off by adding a dollop of Greek yoghurt, melted dark chocolate and a shot of cooled Espresso. For sure, we’re adding coffee… keep on reading to find out why it’s my special secret ingredient. Get that silky chocolate batter, into non-stick cake pans and bake! When the cake’s cooled and you’re ready to go, you’re onto the filling!
The Creme Egg filling
Now I had thought about crushed chocolate eggs in between the cake layers, or even a runny fondant but it would have been too sickly, so it’s an inspired filling instead.
Using my tried and tested vanilla buttercream, with half coloured using a yellow food colouring gel, for that egg yolk look, pipe alternating rings of white and yellow buttercream, over a layer of Cadbury milk chocolate spread. Get the layers built up, then there’s just the decoration to go…
The Chocolate Buttercream Frosting
To finish up, it’s time for another of my go-to buttercream frostings… chocolate! Using an offset spatula, spread the buttercream all over the sides and top of the cake then level off. If you fancy it, you can use a comb to give it texture.
Piping the remaining vanilla and chocolate buttercreams around the top of the cake, and pop on some mini Creme Eggs to complete. Take a step back look and check out your cake. Impressive right?
Recommended equipment
Do I have to use Cadbury Creme Eggs? (Alternatives and swaps)
Quite simply… no, you don’t have to use them. There are lots of different alternatives out there and you could switch up the recipe to match whichever flavour you decide to go for.
- Maybe you’ll go for a gooey caramel egg, with a caramel sauce and buttercream?
- Or how about a chocolate orange eggs, with an orange jelly or curd layer?
For me, my guilty-pressure is the Cadbury Oreo eggs – these would be amazing with the intense chocolate cake layers, just like Oreo cookies. Pair that with crushed Oreo and chocolate buttercreams and you’d be in cake heaven!
Tips for making the best Creme Egg cake
- Room temperature ingredients – It might seem obvious but having your ingredients at room temperature before you start baking is the number one top tip ever. Not only is your butter easier to cream, and your eggs won’t curdle as much, but when you pop your cakes into the oven to bake, the first part of the bake is bringing all your mixed ingredients up to the same temperature. Therefore the baking process isn’t as efficient as it should be.
- A touch of Greek yoghurt – A beautifully moist chocolate cake can sometimes be tricky even for the best baker – too much cocoa powder and you get dry cake; too little and there’s not enough chocolate. Adding a good tablespoon of Greek yoghurt to your batter will help keep it moist. If you don’t have Greek yoghurt, soured cream works well too.
- A splash of Espresso coffee – I know it sounds strange but it really does work; adding a shot of freshly brewed Espresso into your chocolate cake batter brings out the richness and chocolatey flavour without adding a coffee taste.
- Let the cake cool – Don’t be too hasty to get your cakes out of the tin; they will still be very soft and you could break them. Ideally, you want to leave them to cool in the tin until you can handle them. Then pop them out onto a wire cooling rack to completely cool before assembling your cake. At this point, you could also wrap them for freezing.
Adapting the recipe
- To make cupcakes – This recipe will work perfectly for cupcakes without any major tweaks. All you need to do is to drop the cooking time down to 15-18 minutes, depending on your oven. It will make 12-18 cupcakes.
- To make an 8-inch cake – If you want a slightly larger cake, the recipe can be used to make a two-layer 8-inch cake. If you’d like to make a three-layer cake, then make 1.5 times the recipe, and you’ll be set.
- What if I don’t have dutch-process cocoa powder – Don’t worry if you don’t have or can’t get dutch process cocoa powder, regular cocoa powder can be used as a substitute. The only difference is that it won’t be as dark in colour.
To make it a birthday cake – This cake is already a serious showstopper, but it makes an absolutely brilliant birthday cake. The tall three-layer build and the white-and-yellow surprise filling when you slice it always get a reaction. For a larger birthday cake, scale up to an 8-inch (20cm) tin, or make 1.5 times the recipe for three full 8-inch layers. Finish with birthday candles, a chocolate drip or extra Creme Eggs — it handles all of the above.
Creme Egg Cake – Your Questions Answered
How many people does this Creme Egg cake serve?
This cake serves 16 slices from a three-layer 6-inch (15cm) cake. For a larger 8-inch (20cm) cake that serves more, you can scale the recipe up – see the ‘Adapting the recipe’ section for details.
How long will the Creme Egg cake keep?
Stored in an airtight container, the cake will keep for up to 3 days at room temperature. It can also be frozen for up to 1 month – make sure it is well wrapped before freezing. Any leftover buttercream will keep in a sealed container in the fridge for up to 2 weeks, or in the freezer for 3 months.
Can I make this Creme Egg cake without Dutch-process cocoa powder?
Yes, regular cocoa powder works perfectly in this recipe. The only difference is that the cake layers won’t be quite as dark in colour. The flavour will still be rich and chocolatey. If using regular cocoa powder, the raising agent will work the same way with baking powder.
Can I use this Creme Egg cake recipe to make cupcakes?
Yes! The recipe works perfectly for cupcakes. Simply reduce the baking time to 15–18 minutes depending on your oven. The mixture will make 12–18 cupcakes. These are perfect if you want individual Creme Egg portions rather than a full layer cake.
Can I make this as a Creme Egg birthday cake?
Absolutely! This is one of the most impressive birthday cakes you can make for a chocolate lover. The three layers make it tall and dramatic, and the distinctive white and yellow buttercream filling is a real talking point when you cut into it. To make a larger birthday cake, scale up to an 8-inch (20cm) tin or make 1.5 times the recipe for three full 8-inch layers. You can decorate with extra Creme Eggs, chocolate drip, or birthday candles – it handles it all.
What is the white fondant filling inside a Creme Egg?
The iconic white and yellow fondant centre of a Cadbury Creme Egg is made from sugar, glucose syrup, cocoa butter and dried egg white – giving it that thick, sweet, fondant-like texture. The yellow part replicates an egg yolk, and the flavour is distinctly sweet vanilla. This cake recreates that filling as a piped vanilla buttercream in white and yellow, which gives you the same visual effect when the cake is sliced.
Why do you add coffee to the chocolate cake batter?
A shot of espresso in chocolate cake batter doesn’t make the cake taste of coffee – it deepens and intensifies the chocolate flavour. Coffee and chocolate share similar flavour compounds, and a small amount of espresso amplifies the cocoa without adding a detectable coffee taste. You can use decaffeinated espresso if you prefer, or substitute a teaspoon of instant coffee dissolved in hot water.
More Easter dessert recipes to try
If you liked this Creme Egg cake recipe here are some other recipes that I think you’d enjoy…
Cadbury Creme Egg Cake
Ingredients
For the Cake
- 200 g Salted Butter Softened
- 200 g Caster Sugar or Superfine sugar
- 4 Eggs Medium
- 2 tbsp Greek Yoghurt
- 170 g Self-Raising Flour or Cake flour
- 30 g Intense Cocoa Powder
- 25 ml Espresso Coffee
- 100 g 70% Dark Chocolate Melted
For the Vanilla Buttercream
- 150 g Butter Salted
- 300 g Icing Sugar or Powdered sugar
- 1 tsp Vanilla Bean Paste
- 2 tbsp Whole Milk
- Yellow Food Colouring Gel
For the Chocolate Buttercream
- 150 g Butter Salted
- 300 g Icing Sugar or Powdered sugar
- 100 g 70% Dark Chocolate Melted
- 25 g Cocoa Powder
- 2 tbsp Whole Milk
To decorate
- 2 tbsp Chocolate Spread
- 12 Mini Creme Eggs
Instructions
- Make the cake: Preheat oven to 180C/350F and line three 6-inch cake pans with baking parchment. If you don't have separate pans, you can bake in one deep 6-inch cake pan and split the layers.
- Using a stand mixer with the paddle attachment, beat the butter until softened. Alternatively, you can make the cake batter, in a large mixing bowl, by hand or with an electric hand whisk.
- Add the sugar and Greek yoghurt, and beat until well mixed. Then add the eggs, one at a time, beating until the mixture is thick, but light, and pale in colour.
- Sift the flour and cocoa powder, and gently mix together until the cake batter is soft and smooth.
- Add the melted chocolate and Espresso coffee and mix through the batter until silky smooth.
- Bake for 20-25 minutes if individual cakes/ 45 minutes for one cake, until a skewer inserted comes out clean. Allow the cake(s) to cool in the tin for 10 minutes, then turn out onto a wire rack to cool.
- Make the vanilla frosting: In a large bowl or stand mixer, beat the butter until soft. Add half the icing sugar and half the milk, then beat together. Add the remaining icing sugar and milk. Beat until smooth. If the frosting is too stiff, add a tbsp of whole milk and mix. Divide into two, and colour one half with a yellow food colouring gel.
- Make the chocolate frosting: In a large bowl or stand mixer, beat the butter until soft. Add half the icing sugar, cocoa powder and half the milk, then beat together. Add the remaining icing sugar, cocoa powder, milk and melted chocolate. Beat until smooth. If the frosting is too stiff, add a tbsp of whole milk and mix.
- Assemble the cake: Using a large serrated knife, level the top of the cake and split into 3 layers of equal thickness, or if baked in 3 cake tins level each layer.
- Fix the ‘bottom’ layer to a 6-inch cake board with a little of the frosting. Using a palette knife, spread about 2 tablespoons of chocolate spread evenly across the bottom layer.
- Add the vanilla buttercreams into two piping bags fitted with round piping nozzles. Pipe a ring of white frosting on top of the chocolate spread, around the edge of the cake. then a yellow ring. Alternate until the top of the cake is filled. Repeat for the next layer.
- Top the cake with the final layer, bottom-side up, and spread the chocolate frosting on the top and sides of the cake. Use a palette knife or cake side scraper to take off the excess buttercream and finish the cake. Chill the frosted cake for at least 30 minutes in the fridge, to allow the layer of frosting to firm up.
- Add another layer of frosting to the top and sides of the cake, and remove the excess. Chill the frosted cake for another 30 minutes in the fridge.
- Using remaining buttercream, pipe swirls of frosting around the top of the cake. Top each swirl with a mini Creme Egg.
Notes
- The Creme Egg cake will keep in an air-tight container for up to 3 days, or you can freeze for up to 1 month; but make sure it is well wrapped before freezing.
- Adding Greek yoghurt to the batter mix helps keep the chocolate cake moist and brings out the chocolatey flavour.
- After the first crumb coat, chill the coated cake in the fridge for at least 30 minutes before adding a second crumb coat. This will give your cake a smooth finish.
Nutrition
DISCLAIMER
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
This is literally my dream cake! I secretly love creme eggs… how can I bake this without being seen! lol
Awww thanks Louise! I’m so glad you like it; it is one of my favourites and it disappeared very quickly. Can you get everyone out of the house for a day and have a baking session all to yourself? Or adapt into cupcakes so you can sneak them away easier, lol!
Wow, just wow, you truly are the Queen of Cake Making. I really want a slice of this beautiful cake now!
Awww thank you Camilla, you’ll make me blush! I love baking cakes, there’s something that makes me feel happy when they all come together and look great. And eating them is also a bonus too!
Wow Lou, that is one fabulous Easter cake and I want a slice of it right now. I haven’t had a cream egg in such a long time and now I’m really craving one. Make that two.
Awww thank you! It’s quite a versatile cake so you could switch the decoration for any occasion, but it works so well with the Creme Eggs. As soon as they are in the shops all I can think about is cracking the chocolate top off one and scooping the fondant out, hehe!
What a fabulous cake for Easter!
Thanks Kat! I’m getting the Creme Egg baking in whilst they are in the shops… as soon as Easter is over they’ll disappear again, lol!