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Creme egg cake

Creme egg cake

Talk about an easter show stopper!

Serving: 18 slices
Time: 1 hour
Difficulty: Medium


For the chocolate cake:

  • 1 1/2 tsp instant coffee granules
  • 100ml water
  • 250g plain flour
  • 75g dark cocoa powder
  • 250g caster sugar
  • 100g light brown sugar
  • 1 1/2 tsp baking powder
  • 2 tsp bicarbonate soda
  • 1/4 tsp salt
  • 150ml vegetable oil
  • 2 medium eggs, beaten
  • 2 tsp vanilla extract
  • 250ml buttermilk

For the buttercream: 

  • 300g unsalted butter, room temperature
  • 600g icing sugar
  • 2 tsp vanilla extract
  • 4 creme eggs

To decorate:

  • 50g milk chocolate
  • 100g white chocolate
  • Dr Oetker orange extra strong food colour gel
  • 3 creme eggs
  • 6 mini creme eggs
  • Dr. Oetker gold shimmer spray


For the Chocolate Sponge:

1. Preheat the oven to 180°C/160°C/Gas Mark 4. Grease and line a three 7” round cake tins.

2. Mix the coffee with 100ml boiling water in a small bowl and set it aside to cool. Pop all your dry ingredients into a large bowl and mix. Make a well in the centre and add the oil, vanilla extract, eggs, buttermilk and coffee mixture and whisk together until thoroughly mixed, your mixture will be quite runny.   

3. Divide your chocolatey mixture equally between the prepared tins and pop in the oven to bake for 25-30 minutes. To make sure your cakes are baked pop a skewer into the centre of the sponge and it should come out clean. Leave to cool in the tins for 15 minutes, then remove, and pop onto a wire rack to cool completely. 
For the Buttercream:

4. Pop the butter in a large bowl and beat until smooth and glossy, we recommend using an electric hand whisk or freestanding mixer with a beater attachment to make the buttercream.

5. Add the icing sugar to your softened butter in 3 additions making sure it is fully mixed in after each addition – this helps stop the icing sugar covering your kitchen! Mix through the vanilla extract, if your buttercream feels too firm add 1-2 tsp of milk to help loosen it and then beat on a high speed until you have a lovely light fluffy buttercream.

6. Chop 4 creme eggs into small pieces, then pop into the buttercream and beat together. 
To Assemble the Cake:

7. Once your cakes are cooled use a serrated knife to carefully remove any domed tops on your cakes so they are level.

8. Pop one sponge layer onto a serving plate or cake board and add a dollop of buttercream. Smooth out the buttercream to evenly cover the sponge and top with the next sponge. Continue stacking your cake until all 3 sponge layers are sandwiched together. Pop the remaining buttercream onto the top of the cake and smooth to cover. 

To Decorate:

9. Lay your creme eggs out on a lined tray and spray over a light covering of gold shimmer spray and leave the shimmer to dry. 

10. Whilst your creme eggs are drying; break up the milk chocolate into pieces and pop into a microwaveable bowl. Melt in the microwave for 30 seconds and then stir and continue to melt in 10 second bursts stirring between each burst until smooth and completely melted.

11. Repeat the above to melt your white chocolate. Once melted divide equally into 2 bowls and add a couple of drops of orange colour gel to one bowl and mix through to create a pale orange colour chocolate – if the chocolate is a bit thick mix through ½ tsp of vegetable oil.

12. Using a teaspoon take one bowl of melted chocolate at a time and drizzle over the top of the cake and allow a few drips to fall down the side of cake.

13. Once your creme eggs have dried, take the large creme eggs and cut in half and pop on top of your cake around the edge and allow the fondant in the middle of the eggs to ooze out onto your cake. Dot the mini creme eggs around the top of your cake.

Recipe courtesy of Dr Oetker.

For more tasty Easter recipes, click here.