Creme Egg Chocolate Easter Cake Recipe

60 minutes


  • 225g of butter, softened
  • 225g of caster sugar
  • 4 free-range eggs, mixed with 2 tablespoons full fat milk
  • 175g of self-raising flour
  • 40g of cocoa powder
  • 25g of milk chocolate buttons, or grated milk chocolate
  • 1 tsp vanilla extract
  • 300g of cream cheese, chocolate flavour
  • 4 Creme Eggs, cut in half
  • white chocolate chips
  • milk chocolate chips


Preheat the oven to 180°C/gas mark 4. Butter 2 x 20.5cm (8”) sandwich tins and line the base with some baking paper
Place all of the cake ingredients in a food mixer, or a bowl if using a hand mixer, and mix on low for 2–3 minutes before turning to high and beating for 1 minute. You will have a light and fluffy cake batter
Divide the cake batter between the prepared tins and smooth the tops with a spoon. Bake for 20–25 minutes, or until the cakes are well risen and a toothpick or skewer inserted in the middle of the cakes comes out clean
Leave the cakes to cool for 2 minutes in the tin before carefully turning them out onto a wire rack. Allow to cool completely before decorating them
Place 1 cake half on a serving platter and spread half of the chocolate cream cheese over the cake; place the second cake on top and spread the remaining chocolate cream cheese over the top as frosting
Drizzle the melted white chocolate over the top and then arrange the Creme Egg halves around the cake in a circle before scattering the chocolate buttons over the top