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


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


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


  • 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!


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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Honey and Walnut Loaf Cake

Honey and walnut loaf cake topped with cream cheese frosting, decorated with homemade honeycomb and finished with a drizzle of honey. What a beauty!

Before we get into the recipe I have to mention that this cake is made using fresher than fresh honey, harvested by my niece and nephew (with the help of their parents of course!). I was so pleased when they gifted me a jar of the honey, I immediately started harvesting a whole load of baking ideas, with this cake being the top of the list.

Honeycomb walnut loaf cake

How to make honeycomb

Making honeycomb is so much easier than I thought it would be! I followed BBC Good Food’s Video Tutorial which was super helpful to see how it was meant to look at each stage. I definitely recommend giving that a watch, and here are a few of my own top tips to help you out:

Tip #1 – Be REALLY patient
It can take a while for the sugar to dissolve and turn to liquid. I had to patiently wait a good 10 minutes for this to happen. Just don’t be tempted to turn the heat up, it won’t speed it up and instead you’ll probably end up burning the sugar.

Tip #2 – Look for a deep golden colour
Before you add the bicarbonate of soda, you want the sugar to be a really deep golden colour and reaching a rolling boil in the saucepan. Think the colour of maple syrup. If you add the bicarb too early when the sugar isn’t hot enough, the honeycomb will end up chewy rather than crunchy.

Tip #3 – Only stir the bicarb in for a couple of seconds
As soon as you add the bicarb the honeycomb with froth and bubble up, you only want to stir the mixture for a couple of seconds before pouring it onto the greaseproof paper. Over-stirring will deflate the honeycomb and it won’t have those lovely air pockets throughout.

Honeycomb walnut loaf cake

How to decorate your honey and walnut loaf cake

I chose to decorate my cake with cream cheese frosting. It’s not as sweet as traditional buttercream and the tangy flavour of cream cheese pairs so well with honey. This recipe makes enough for a nice thick layer of cream cheese frosting. Use a spoon or a spatula to swirl the frosting on top.

Spreading cream cheese frosting on honeycomb walnut loaf cake

The final touch

A drizzle of honey is the finishing touch for this cake. Do this just before you’re ready to serve the cake, otherwise, the honey will soften the honeycomb.

Drizzling honey on loaf cake

Honey and Walnut Loaf Cake Recipe (makes 8-10 slices)


For the loaf cake:

200g Stork tub (margarine) or unsalted butter
170g golden caster sugar
1 teaspoon vanilla extract
3 large eggs
200g self-raising flour
2 tablespoons honey
1 teaspoon baking powder
3 tablespoons milk
100g chopped walnuts

For the cream cheese frosting:

70g unsalted butter, soft at room temperature
150g icing sugar
70g full-fat cream cheese, cold from the fridge

For the honeycomb:

100g caster sugar
3 tablespoons honey
1 teaspoon bicarbonate of soda


Preheat the oven to 180°C / 350 F. Line a 2lb loaf tin with greaseproof paper.

Start by making the loaf cake. 

Combine the flour and baking powder in a bowl and set aside.

In a separate bowl beat the butter, sugar and vanilla extract together until pale and creamy. Mix in the eggs one at a time, along with a tablespoon of the flour each time to stop the mixture from curdling.

Now add the remaining flour, milk and honey and mix together until fully combined. Add the chopped walnuts and fold everything together one last time.

Transfer the mixture to the loaf tin and spread it out into an even layer. Bake for 40-50 minutes, until the cake has browned on top and a skewer inserted in the middle comes out clean. Leave to cool for 10 minutes in the baking tin before turning out onto a cooling rack.

Whilst the cake cools make the honeycomb.

Line a baking tray with greaseproof paper.

In a large saucepan add the caster sugar and honey. Heat gently on a low temperature, stirring occasionally, until the sugar dissolves and a clear liquid has formed. You’ll need to be patient as this can take 10 minutes or so.

Now turn the heat up to medium and heat the liquid until it is bubbling up and has turned a golden amber colour. Stir occasionally to prevent the sugar from burning. Again be patient as this can take another 10 minutes.

Remove the saucepan from the heat. Add the bicarbonate of soda and immediately stir into the mixture until the powder has dissolved. This will happen very quickly and the mixture will foam and bubble up. Pour the honeycomb onto the greaseproof paper and leave to set.

Now make the cream cheese frosting.

Beat the butter and icing sugar with an electric mixer for a couple of minutes until smooth and creamy. Add the cream cheese (cold from the fridge) and fold into the mixture until just combined. Be careful not to overdo it, as it can quickly become runny.

Time to decorate!

Spread the cream cheese frosting on top of the cake. Use your hands to break up the honeycomb into shards and scatter them on top of the frosting. Finish with a drizzle of honey.

Store your honey and walnut loaf cake in an airtight container in the fridge for up to 3 days.

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