Creme Egg Chocolate Loaf Cake

Filled with chopped Creme Eggs and topped with glace icing, this Cadbury Creme Egg Chocolate Cake is the perfect recipe for your Easter celebrations!
Creme Egg Chocolate Cake

Reasons to love this Creme Egg Chocolate Cake

  • The chocolate sponge is super fudgy and moist
  • Creme Eggs are chopped up and folded into the cake. They sink to the bottom and create this delicious chewy chocolatey layer 😍
  • The cake is decorated with Creme Egg inspired glace icing
  • This is the easiest Easter show-stopper bake ever! No fancy equipment needed for this recipe and it’s perfect if you’re short on time

Recipe overview & top tips

  1. Mix the chocolate cake ingredients together. For a fluffy cake texture, I highly recommend using margarine instead of butter, this will also prevent the cake from doming.
  2. Fold in chopped Creme Eggs. Chop up whole Creme Eggs into chunks (warning this can be messy business!) and fold into the chocolate cake mixture.
  3. Bake for 55-60 minutes. Spoon the mixture into a loaf tin (more info on this later) and bake in the centre of the oven for 55-60 minutes. Use the toothpick test to check whether the cake is ready, it should come out crumb-free.
  4. Make the glace icing. Water and icing sugar, that’s it! Glace icing is the easiest icing option ever.
  5. Decorate the cake. Here comes the fun part 🤩 Coat the cake in white icing, drop spoonfuls of orange icing on top for the yolks, then place Creme Egg halves down the middle.

Ta-dah, your Creme Egg Chocolate Cake is ready!

What size loaf tin to use

For this Creme Egg Chocolate Cake recipe, you will need a 2lb loaf tin. The dimensions of the tin I used are 15.5cm width x 29cm length x 7.5cm depth. You can see it in the photo below, and I’ve also shared a link to the exact baking tin below.

The best way to prepare a loaf tin

Unlike square baking tins, loaf tins can be a little tricky to prepare. I’ve found that the best way is to first lightly grease the tin all over with a little butter. Then cut a piece of greaseproof paper that is long enough to line the base and long sides of the tin, with enough hanging over the edges to help you lift the cake out. This way the loaf cake will have straight, neat edges and bake more evenly.

Chocolate Cake in a loaf tin

Equipment & ingredients used for this Creme Egg Chocolate Cake


Creme Egg Chocolate Loaf Cake

Filled with chopped Creme Eggs and topped with glace icing, this Creme Egg Chocolate Cake is the perfect recipe for your Easter celebrations!
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Dessert
Cuisine Baking
Servings 12

Ingredients
  

Chocolate loaf cake

  • 300 g Margarine or unsalted butter I use Stork Original
  • 300 g Golden caster sugar
  • 3 large Eggs At room temperature
  • 220 g Self-raising flour
  • 80 g Cocoa powder
  • 1 tbsp Milk
  • 6 whole Cadbury Creme Eggs Roughly chopped

Decoration

  • 450 g Icing sugar
  • 6 tbsp Water
  • Orange food colouring
  • 2 whole Cadbury Creme Eggs

Instructions
 

  • Preheat the oven to 180°C.
  • Lightly butter a 2lb loaf tin (I used this one by Circulon) and line with greaseproof paper (see notes in the post above). Set aside.
  • Stir the dry ingredients (flour and cocoa powder) together in a bowl and set aside.
  • In a separate bowl, beat the margarine and sugar together until creamy.
  • Mix in the eggs one at a time, adding 2 tablespoons of the dry ingredients after each egg to stop the mixture from curdling.
  • Add the remaining dry ingredients and gently fold the mixture together until smooth and fully combined.
  • Fold in the milk and chopped Creme Eggs.
  • Spoon the chocolate cake mixture into the loaf tin, smoothing it out the top.
  • Bake for 55-60 minutes* until risen and a toothpick inserted into the middle comes out free of crumbs. Leave in the baking tin for 15 minutes, then lift the cake out onto a cooling rack and leave to cool completely.

Decorate the loaf cake

  • Mix the icing sugar and water together in a bowl. The texture of the glace icing should be thick but still pourable.
  • Spoon 2 tablespoons of icing into a separate bowl and colour it orange.
  • Pour the white icing over the top of the loaf cake, letting it drip down the sides. Then dollop spoonfuls of orange icing on top.
  • Chop the Creme Eggs in half and place down the middle of the cake.
  • Slice into 12 and serve!

Notes

Store your Creme Egg Chocolate Loaf Cake in an airtight container, at room temperature, for up to 3 days.
*If the loaf cake starts to burn on top, you can lightly place a sheet of foil on top, but only do this after 45 minutes (otherwise the cake will sink in the middle when you oven the oven).
Keyword Creme Egg, Easter, Icing, Loaf cake

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Pecan Orange Drizzle Cake with Cream Cheese Frosting

Two layers of fluffy Pecan Orange Drizzle Cake decorated with a fresh orange cream cheese frosting, chopped pecans and butterscotch pieces!

Pecan Orange Drizzle Cake layers

Reasons to love this Pecan Orange Drizzle Cake

  • The recipe uses freshly squeezed orange juice and orange zest
  • The sponge is light, fluffy and buttery
  • Chopped pecans add a lovely crunchy texture throughout
  • Tangy cream cheese frosting and refreshing citrus flavours are a match made in heaven
Pecan Orange Drizzle Cake with Cream Cheese Frosting

Recipe overview and success tips

  1. Bake the cake layers. Simple vanilla sponge recipe with added orange zest and chopped pecans. Use margarine like Stork Original for a light and fluffy texture.
  2. Spoon over the orange drizzle. Whilst the cakes are still warm, a fresh orange sugar syrup is drizzled over the cake.
  3. Whip up the cream cheese frosting. Beat the butter first until it’s super soft and almost white in colour, this will remove any yellow tones from the butter and result in a bright white frosting. Also, I’ve found that adding the cream cheese cold straight from the fridge, helps prevent the frosting from becoming thin and runny. Keep it in the fridge until needed.
  4. Assemble the cake. Sandwich the layers together with frosting, then apply a crumb-coat layer (more on this below). Then apply the final coat of frosting and smooth out the sides.
  5. Decorate. I like to decorate around the base of the cake mainly because it helps hide any mess 😉 I chose a mix of chopped pecans and mini-butterscotch pieces and used by hand to press them into the side of the cake.
Pecan Orange Drizzle Cake with Cream Cheese Frosting

How (and why) to crumb-coat your cake

Ever wondered how to get beautifully smooth and crumb-free buttercream? Say hello to the crumb-coat technique.

A crumb-coat is a thin layer of buttercream applied to the outside of a cake to help seal in the cake layers and catch all of the crumbs. It doesn’t have to be neat or perfect.

The cake is then refrigerated for 30 minutes to firm up the buttercream. You’ll then apply the final coating of buttercream on top of the crumb-coat, which will be much easier to apply and give you a perfectly clean and crumb-free finish.

Pecan Orange Drizzle Cake

Pecan Orange Drizzle Cake with Cream Cheese Frosting

Two layers of fluffy Pecan Orange Drizzle Cake decorated with a fresh orange cream cheese frosting, chopped pecans and butterscotch pieces!
Prep Time 1 hr
Cook Time 30 mins
Total Time 1 hr 30 mins
Course Dessert
Cuisine Baking
Servings 10

Ingredients
  

Pecan Orange Cake:

  • 300 g Margarine or unsalted butter I use Stork Original
  • 300 g Golden caster sugar
  • 300 g Self raising flour
  • 3 medium Eggs At room temperature
  • 2 tsp Vanilla extract
  • 1 large Orange Zest only
  • 100 g Pecans Roughly chopped

Orange Drizzle:

  • ½ large Orange Juice only
  • 2 tbsp Golden caster sugar

Orange Cream Cheese Frosting:

  • 250 g Unsalted butter
  • 500 g Icing sugar
  • 250 g Full-fat Philadelphia Cream Cheese Keep in the fridge until needed
  • ½ large Orange Juice only

Decoration:

  • 50 g Pecans Roughly chopped
  • 1 large Orange Chopped into slices
  • 25 g Mini Butterscotch Pieces I bought these from Sainsbury's

Instructions
 

Cake layers

  • Preheat oven to 180°C / 350°F / Gas mark 4.
  • Lightly grease two deep 8inch round cake tins with butter and line with greaseproof paper.
  • In a large bowl add the margarine, golden caster sugar, flour, eggs and vanilla. Beat together with an electric mixer or wooden spoon until fully combined. Fold in the orange zest and chopped pecans.
  • Bake for 30-35 minutes until risen, golden on top and a toothpick inserted in the middle of the cake comes out clean.

Orange drizzle

  • Mix the orange drizzle ingredients together in a small bowl.
  • Whilst the cakes are still warm, prick them all over on top with a toothpick and spoon over the orange drizzle. Leave to cool completely.

Orange Cream Cheese Frosting

  • Beat the butter until really soft and pale in colour.
  • Sift in the icing sugar and squeeze in the juice of half an orange. Beat together until smooth.
  • Now take the cream cheese out of the fridge and add to the bowl. Gently fold into the mixture until smooth and fully combined. Be careful not to over-mix, as the frosting can quickly become runny.

Assemble the cake

  • Place one of the cake layers on a plate or cake stand. Spread over a thick layer of frosting, then place the second cake layer on top.
  • Cover the top and sides of the cake with a thin layer of frosting to create a crumb-coat*. This doesn't have to be super neat and don't worry if the frosting pulls up any crumbs. Place the cake in the fridge for 30 minutes to firm up the frosting.
  • Cover the top and sides of the cake with the remaining frosting.

Decorate

  • Decorate the base with chopped pecans and butterscotch pieces.
  • Place a few slices of fresh orange on top of the cake. Slice and enjoy!

Notes

Store your Pecan Orange Drizzle Cake in an airtight container, in the fridge, for up to 3 days.
*Check out the post above for how (and why) to apply a crumb-coat.
Keyword Cake, Chocolate orange, Cream cheese frosting, Pecans

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Red Velvet Cookies

Nothing says “I love you” more than a batch of these freshly baked Red Velvet Cookies!

These red velvet cookies are flavoured with cocoa, vanilla and melted white chocolate chunks. They’re chewy on the outside with a super soft and gooey middle.

Red Velvet Cookies

Reasons to love these Red Velvet Cookies

  • Ease. This one-bowl cookie dough recipe couldn’t be easier. Be sure to read my recipe success tips below for extra help 🙂
  • Texture. Chewy on the outside but soft and gooey in the middle. Just how a cookie should be.
  • Flavour. The perfect blend of chocolate and vanilla, but with the added flavour of creamy white chocolate. I also decorated the cookies with cream cheese frosting which pairs beautifully with the cookie flavour.
Red velvet cookies

Recipe success tips for baking Red Velvet Cookies

Here’s my top tips for baking my Red Velvet Cookies:

  1. Use gel food colouring. To get bright red cookies, you will need to use a concentrated gel food colouring, not the liquid type. I highly recommend using Sugarflair Red Extra
  2. Chill the dough. For at least 4 hours or overnight for best results. This will develop the flavours and improve the texture.
  3. Roll the cooke dough into balls. Use 2 tablespoons per cookie ball, roll in the palm of your hand and place on the baking tray. Do not flatten!
  4. Leave space between the cookies. Leave 5-8cm space between each cookie ball on the baking tray. They will need this room to spread out.
  5. (Under)Bake. 10-12 mins at 180°C is all these cookies need. You want the middle to be soft and under-baked but the outside edge to be set and firm to the touch.
Red velvet cookie dough

Red Velvet Cookies with White Chocolate Chunks

Nothing says "I love you" more than a batch of these freshly baked Red Velvet Cookies!
These red velvet cookies are flavoured with cocoa, vanilla and melted white chocolate chunks. They're chewy on the outside with a super soft and gooey middle.
Prep Time 10 mins
Cook Time 10 mins
Chill time 4 hrs
Total Time 4 hrs 20 mins
Course Afternoon Treat
Cuisine Baking
Servings 10

Ingredients
  

For the red velvet cookie dough

  • 160 g Unsalted butter
  • 100 g Caster sugar
  • 150 g Light brown sugar
  • 2 teaspoons Vanilla extract
  • 1 medium Whole egg
  • 1 medium Egg yolk
  • 245 g Self-raising flour
  • 20 g Cocoa powder
  • 120 g White chocolate chopped into chunks
  • Red gel food colouring I highly recommend using Sugarflair Red Extra

For the cream cheese frosting

  • 60 g Unsalted butter soft at room temperature
  • 120 g Icing sugar
  • 60 g Full-fat cream cheese cold from the fridge

Instructions
 

Make the red velvet cookie dough.

  • Stir the flour and cocoa powder together in a bowl. Set aside.
  • In a separate bowl melt the butter in the microwave until liquid. Now add the two sugars and mix together.
  • Mix in the whole egg, egg yolk, vanilla extract and red gel food colouring (just enough until the mixture is bright red).
  • Add the flour, cocoa powder and the white chocolate chunks, and fold together until the mixture comes together into a cookie dough.
  • Cover the bowl with clingfilm and refrigerate for at least 4 hours or overnight for best results.

Bake the cookies.

  • Take the cookie dough out of the fridge and leave to soften at room temp for 30 minutes.
  • Meawhile preheat your oven to 180°C / 350°F / Gas Mark 4 and line two large, flat baking trays with greaseproof paper.
  • Take two heaped tablespoons of cookie dough and use your hands to roll it into a ball. Place on the baking tray and do not flatten. Repeat for all 10 cookies.
  • Leave space between each cookie ball on the baking trays so they have enough room to spread out. 
  • Bake for 10-12 minutes. The middle of the cookie should be super soft and underbaked, but the outside edge of the cookie should be firm and set.
  • Leave to cool and firm up on the baking tray for at least 15 minutes.

Make the cream cheese frosting.

  • Beat the butter until soft and smooth. Sieve in the icing sugar and beat together until smooth.
  • Take the cream cheese out of the fridge and add to the bowl. Gently fold together until fully combined. Be careful not to overmix otherwise the frosting will become too loose.
  • Spread or pipe the frosting on top of the cookies.
  • Serve and enjoy!
Keyword Cookies, Cream cheese frosting, Red velvet
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Salted Caramel Malt Chocolate Slice

With a malt biscuit base and layers of salted caramel and chocolate ganache, this Salted Caramel Malt Chocolate Slice recipe pairs sweet and salty flavours, with smooth and crunchy textures.

Salted Caramel Malt Chocolate Slice

What makes this Salted Caramel Malt Chocolate Slice recipe special?

  • No-bake recipe. Simply put, you do not need an oven to make this recipe. It’s basic and easy to follow, you’ll just need a little patience as each layer chills in the fridge.
  • Indulgent flavours. Rich chocolate, salted caramel and Maltesers. What is there not to love!?
  • Delicious textures. Smooth caramel and ganache layers are sandwiched between a crumbly malt biscuit base and a crunchy Malteser topping.
Salted Caramel Malt Chocolate Slice

How to make Salted Caramel Malt Chocolate slices

This recipe is all about layering and chilling. Just start from the bottom and make each layer at a time. You’ll need a little patience whilst each layer chills in the fridge, but trust me it’s worth the wait.

  • Layer 1: Malt biscuit base
    Crush up malted milk biscuits, mix in melted butter and press out in the baking tin.
  • Layer 2: Dark chocolate ganache
    Heat up cream, pour oven finely chopped dark chocolate and stir until smooth. Choose a 50-60% dark chocolate so that the ganache isn’t too sickly sweet or too bitter.
  • Layer 3: Salted caramel
    Using condensed milk makes this caramel much easier to make. Just melt all the ingredients together in a saucepan, then boil for 6-8 minutes until thick and golden. Don’t forget to stir in the salt.
  • Layer 4: Malteser topping
    The final layer! Pour over melted milk chocolate and scatter chopped Maltesers on top. One final trip to the fridge, then it’s time to slice and enjoy.
Salted Caramel Malt Chocolate Slice

Salted Caramel Malt Chocolate

With a malt biscuit base and layers of salted caramel and chocolate ganache, this Salted Caramel Malt Chocolate Slice no-bake recipe pairs sweet and salty flavours with smooth and crunchy textures.
Prep Time 2 hrs 30 mins
Total Time 2 hrs 30 mins
Course Dessert
Cuisine Baking
Servings 16

Ingredients
  

Malt biscuit base:

  • 200 g Malted milk biscuits
  • 100 g Unsalted butter

Chocolate ganache:

  • 200 g Dark chocolate (between 50-60% cocoa solids)
  • 120 ml Double cream

Salted caramel:

  • 150 g Unsalted butter
  • 30 g White caster sugar
  • 60 g Golden syrup
  • 1 tin Condensed milk (397g) I use Carnation
  • 1 tsp salt

Malteser chocolate topping:

  • 200 g Milk chocolate
  • 100 g Maltesers

Instructions
 

Start by making the malt biscuit base

  • Line an 8inch/20cm square baking tin with greaseproof paper.
  • Use a rolling pin to crush up the biscuits into fine, sand-like crumbs.
  • Melt the butter in the microwave in 30-second blasts until it turns to liquid.
  • Add the crushed biscuits to the butter and stir together until coated in the melted butter.
  • Spoon into the baking tin and use the back of a spoon to press the biscuit base out into an even layer. Place in the fridge for 30 minutes to set.

Make the chocolate ganache

  • Finely chop the dark chocolate into very small chunks and place in a medium-sized bowl. Set aside.
  • Pour the double cream into a small saucepan and set over a low heat.
  • Stir continuously for roughly 3-4 minutes until the cream is piping hot and has started to bubble up.
  • Pour the hot cream over the chocolate and stir until the chocolate melts and the mixture is smooth and glossy.
  • Take the baking tin out of the fridge. Pour on top of the biscuit base and spread out into an even layer.Return to the fridge for 30 minutes to set.

Now make the salted caramel

  • In a large saucepan combine the butter, sugar, golden syrup and condensed milk.
  • Place the saucepan over a low heat and stir with a wooden spoon or spatula until the ingredients have melted into a smooth mixture.
  • Turn the heat up a little so that the mixture starts to bubble up. Keep stirring continuously for 5-6 minutes until the mixture thickens and turns golden in colour. Remove from the heat and stir in the salt.
  • Set aside and leave to cool for 15 minutes.
  • Pour the caramel on top of the ganache and spread out into an even layer. Return to the fridge for 30 minutes to set.

Make the chocolate topping

  • Chop the Maltesers into halves and set aside.
  • Break up the milk chocolate into a bowl and microwave in 30-second blasts until smooth.
  • Take the baking tin out of the fridge. Pour the melted chocolate over the caramel and spread out into an even layer.
  • Scatter the Maltesers on top and gently press them down into the chocolate. Return to the fridge (for the last time!) for 1 hour to set.

Time to slice!

  • Lift out of the baking tin and peel down the sides of the greaseproof paper.
  • Leave at room temperature for 15 minutes to soften the layers.
  • Run a large sharp knife until warm water for 30 seconds and dry with a towel (this will help slice through the layers). Cut into 16 slices and enjoy!

Notes

Store your Salted Caramel Malt Chocolate Slices in an airtight container, at room temperature, for up to 3 days.
Keyword chocolate slice, malteser slice, salted caramel chocolate

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