Creme egg chocolate drizzle cake

Looking for a fabulous showstopper cake for your family and friends. Forget waiting until next Easter, this is one we'd enjoy any time of the year!

Snack | Easy | Serves 8 | 60 minutes, plus cooling time


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

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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


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