Crème Egg Loaf Cake

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A deliciously moist chocolate loaf cake with crème egg-themed buttercream, topped with gooey crème eggs. This crème egg loaf cake is fabulous – The perfect Easter treat!

I love Easter Baking. Every year I like to try new recipes, and Crème Egg Baking is always great fun and super sweet. 

But, for some reason, I’ve never made a Cake with Crème Eggs before this year. 

I was tempted by a big crème egg celebration cake. But, with all of the other cookies and brownies we make, I generally prefer to keep things small. Except for birthdays when I go a little crazy.

I love to make loaf cakes. They are easy, quick, and perfect to slice into small servings for easy puddings, afternoon pick me ups and even lunch box treats.

A Crème Egg Loaf Cake is perfect for school Easter holidays and an after big easter dinner treat. We’ll be enjoying a big slice while we watch a film after our roast lamb dinner. 

Ingredients for a creme egg sponge cake

So here’s the thing. There aren’t actually any crème eggs in my Crème Egg Cake Recipe.

It’s actually more of a Chocolate Cake with Crème Eggs on the top for a cool easter twist. Putting mini crème eggs in cupcakes is awesome, but I couldn’t imagine them in a big loaf cake.  

Instead, I stick to my basic chocolate loaf cake recipe for my creme egg chocolate cake:

Milk Chocolate – I like to use melted chocolate and cocoa powder in most of my cake recipes. 

Margarine – I use something like Stork, a Supermarket’s own version. You can swap with butter. But I always make buttercream with butter, never margarine.

Caster Sugar

Eggs

Vanilla Extract

Self-Raising Flour

Cocoa Powder

Basic Loaf Cake Recipe

This basic chocolate sponge is the recipe that I use for most of my chocolate cakes, cupcakes and even large celebration style cakes. 

It’s a really simple recipe. 

Start by melting the chocolate, and set it to one side to cool before you add it to the cake mix. 

I melt my chocolate in a small pan, but you can use a bain-marie or melt it in short bursts in the microwave.

Then, whisk together butter and sugar, whisk in the eggs and vanilla, add the cocoa and flour, mix together until smooth and carefully fold in the cooled melted chocolate. 

See the full recipe in the card below. 

What You Need to Make a Creme Egg Easter Cake

I mix my cake batter with an electric whisk. You could also use a stand mixer, stick blender with the whisk attachment or even a hand whisk. Just remember if you whisk by hand it will take longer to get a smooth, well-mixed texture. 

I bake my cake in a 2 lb loaf tin lined with reusable baking paper (affiliate links)

Ingredients for White Chocolate Buttercream

In my original recipe, I crushed up cream eggs to mix in with the buttercream. 

You absolutely can do this, but to be honest, it looked a bit messy, the chunks meant that it was impossible to pipe, and the fondant meant that you had to add a lot of icing sugar to get the right, stiff, consistency. 

Which also meant that the buttercream was ridiculously sweet. 

Now when I make my Cadbury creme egg cake I just top it with eggs, and use a basic white chocolate buttercream with some orange food colouring for a cool crème egg theme. 

I use:

White Chocolate – I melt mine over a bain-marie. White chocolate is more likely to seize than milk or dark, so it’s harder to melt directly in a pan. Like my milk chocolate, I melt it first and leave it to one side to cool before adding to my buttercream. 

Room Temperature Unsalted Butter  – Never margarine, which is oil-based and so gives you a sloppy buttercream, instead of something that is stiff and pipeable. 

Icing Sugar

Orange Food Colouring – I use a paste or gel, like this (affiliate link). They are more concentrated, so you only need a tiny bit, which means that it doesn’t affect the taste or consistency like a liquid food colour would. 

Making Orange Buttercream

I start by melting the white chocolate and then leave it to one side so that it’s not hot when I pour it into the buttercream.

Then I beat the butter until it’s softened before beating in the icing sugar. Next, I fold in the cooled chocolate before stirring through the colour. 

You could try to do this so it’s fairly marbled, instead of totally orange if you preferred, by just not mixing it in quite as thoroughly as I have. Then I pipe large swirls onto the top of the completely cooled chocolate cake. 

Decorating a Crème Egg Loaf Cake

I finish my Crème Egg Choc Cake simply by carefully pressing half cream eggs into the buttercream. Generally I find it easier to slice frozen crème eggs, using a sharp nice. But it’s not essential. 

Storing Crème Egg Loaf Cake

I usually just keep a loaf cake in a glass cake stand. Even the ones with buttercream. 

It should be fine after that on the side in a sealed tub or stand, but if it’s going to be a while before you eat it, or your kitchen is fairly warm, I recommend leaving it in the fridge until you are ready for it. 

Making Cake with Other Chocolate Eggs

This Recipe for Crème Egg Loaf Cake is so simple you really can mix it up with other chocolate-filled eggs. 

You could use caramel eggs, or other soft centres instead. 

You could also use this creme egg cake recipe to make a mini egg loaf cake, just swapping mini eggs for creme eggs. Or, use mini eggs and mini creme eggs for the ultimate chocolate creme egg cake.

Other Easter Recipes

If you enjoy this Crème Egg Chocolate Cake you should also try: 

• Crème Egg Cookies 
• Crème Egg Caramel Shortbread
• crème egg scotch eggs
• Mini Egg Rocky Road
• Mini Egg Traybake

Crème Egg Loaf Cake

Author NameAuthor: Donna

A deliciously moist chocolate loaf cake with a cool creme egg twist. Perfect for Easter Baking.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Sweets

Cuisine British

Servings 12 Slices

Calories 563 kcal

Ingredients

  

For the Chocolate Cake:

• 75 g Milk Chocolate (broken into squares)
• 170 g Butter or margarine (At room temperature)
• 170 g Caster Sugar
• 3 Medium Eggs
• 1/4 teaspoon Vanilla Extract
• 140 g Self Raising Flour
• 30 g Cocoa

For the Buttercream:

• 130 g White Chocolate (Broken into squares)
• 200 g Butter (not margarine – At room temperature)
• 200 g Icing Sugar
• Few Drops Orange Icing Sugar
• 3 Crème Eggs (Cut in half roughly)

Instructions

 

To Make the Chocolate cake:

• Preheat the oven to 160 degrees (fan-assisted).
• Grease or line a loaf tin..
• Melt the chocolate and leave to one side to cool slightly.
• Whisk together the butter and sugar.
• Add the eggs and vanilla and whisk in.
• Sift in the self-raising flour and cocoa and whisk until smooth and even.
• Pour in the cooled chocolate and fold through.
• Pour into the cake tin and bake in the oven for 45mins checking the centre is cooked using a skewer.
• Leave to cool in the tin.

For the Buttercream:

• Melt the white chocolate over a bain-marie and leave to one side to cool.
• Beat the butter to soften.
• Add the icing sugar and beat until smooth.
• Carefully fold through the white chocolate until even.
• Add a little orange colour and carefully stir through.
• Once the cake is cool, pipe on the orange buttercream.
• Gently press in the chopped cream eggs.

Notes

• Check your cake after 40 minutes, if it’s not cooked after 45 carefully cover with foil to prevent the top from burning.
• If you haven’t got time to cool completely in the tin, leave for at least 10 minutes before tipping it onto a wire rack to cool before icing.
• I use a gel food colouring (affiliate), which is more concentrated, so you only need a tiny bit. If you use liquid, you may need more, and so you might need to stiffen your buttercream with a little extra icing sugar.

Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.

Keyword creme egg buttercream, creme egg cake, easter recipes

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