Filled with chopped Creme Eggs and topped with glace icing, this Cadbury Creme Egg Chocolate Cake is the perfect recipe for your Easter celebrations!
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
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.
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.
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.
Make the glace icing. Water and icing sugar, that’s it! Glace icing is the easiest icing option ever.
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.
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!
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!
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).
Two layers of fluffy Pecan Orange Drizzle Cake decorated with a fresh orange cream cheese frosting, chopped pecans and butterscotch pieces!
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
Recipe overview and success tips
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.
Spoon over the orange drizzle. Whilst the cakes are still warm, a fresh orange sugar syrup is drizzled over the cake.
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.
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.
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.
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 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!
300gMargarine or unsalted butterI use Stork Original
300gGolden caster sugar
300gSelf raising flour
3mediumEggsAt room temperature
2tbspGolden caster sugar
Orange Cream Cheese Frosting:
250gFull-fat Philadelphia Cream CheeseKeep in the fridge until needed
1largeOrangeChopped into slices
25gMini Butterscotch PiecesI bought these from Sainsbury's
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.
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 the base with chopped pecans and butterscotch pieces.
Place a few slices of fresh orange on top of the cake. Slice and enjoy!
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.
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.
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.
Recipe success tips for baking Red Velvet Cookies
Here’s my top tips for baking my Red Velvet Cookies:
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.
Chill the dough. For at least 4 hours or overnight for best results. This will develop the flavours and improve the texture.
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!
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.
(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 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.
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.
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.
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
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.
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!
Store your Salted Caramel Malt Chocolate Slices in an airtight container, at room temperature, for up to 3 days.