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Chocolate Creme Egg Cake Recipe

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Creme Egg Cake A very chocolatey chocolate cake, with smooth white chocolate buttercream and
Creme Egg Cake A very chocolatey chocolate cake, with smooth white chocolate buttercream and from www.pinterest.com

Description

Creme eggs are a classic Easter treat that everyone loves! And now you can enjoy them even more with this delicious chocolate creme egg cake recipe. This decadent cake is made with a moist chocolate cake base and topped with a creamy and sweet creme egg frosting. It’s sure to be a hit with all your friends and family. The best part is that this recipe is easy to make and doesn’t require any special baking skills. So, if you’re looking for a unique way to celebrate Easter, look no further than this delicious chocolate creme egg cake!

Ingredients

For the Cake:

  • 2 cups all-purpose flour
  • 1 cup cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 2 cups granulated sugar
  • 4 eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract

For the Frosting:
  • 2 cups creme eggs, chopped
  • 1/2 cup butter, softened
  • 4 cups powdered sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla extract

For the Decoration:
  • Chocolate easter eggs
  • Creme eggs
  • Colored sprinkles or sugar

Instructions

1. Preheat the oven to 350 degrees F and grease and flour two 8-inch round cake pans.

2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time.

4. Alternate adding the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Stir in the vanilla.

5. Divide the batter between the two prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

6. Allow the cakes to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.

7. For the frosting, cream together the butter and creme eggs until light and fluffy. Gradually add the powdered sugar and milk and beat until smooth. Stir in the vanilla.

8. Spread the frosting between the two cake layers, then spread the remaining frosting around the sides and top of the cake.

9. Decorate the cake with chocolate Easter eggs, creme eggs, and colored sprinkles or sugar.

10. Refrigerate the cake until ready to serve.

Equipment

To make this recipe, you will need the following equipment:

  • 2 8-inch round cake pans
  • Whisk
  • Large bowl
  • Electric mixer
  • Spatula
  • Wire cooling rack

Notes

This cake is best served the day it is made. Any leftover cake should be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

This recipe makes 12 servings. Each serving contains:

  • Calories: 592
  • Fat: 29g
  • Carbohydrates: 77g
  • Protein: 6g
  • Sodium: 285mg
  • Fiber: 2.9g
  • Sugar: 55g

Conclusion

This chocolate creme egg cake recipe is a delicious and unique way to celebrate Easter. It’s easy to make and sure to be a hit with all your friends and family. The moist chocolate cake and creamy creme egg frosting make this dessert truly irresistible. Plus, it’s a great way to use up any leftover creme eggs you may have lying around. So, why not give this recipe a try this Easter? We guarantee you won’t regret it!


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