The weather is warming up and although there has been mud, fog and rain, there’s also been pockets of sunshine, birds chirping and wild rabbits hopping from lawn to lawn in my neighbourhood. Trees are beginning to bud, the urge to declutter is growing, Spring is here and one of the best holidays is around the corner.
I don’t know about you, but I personally think Easter treats are the ultimate! Mini eggs, chocolate eggs, creme eggs – they are all just too good and I’ve combined all of those flavours into one cake because why not? For any of you who have cut sugar out for Lent, look no further for your post-Lent sugar fix, especially if you’re a fan of creme eggs!
This cake is incredibly easy. I used boxed chocolate cake mix, because let’s be honest, ain’t nobody got time for making everything from scratch! Especially when you’re prepping Easter dinner for your family. And believe or not, making a dupe of the “creme” of a creme egg is surprisingly simple. A combination of corn syrup, powered sugar and butter (guys, this isn’t going to be good for you in the slightest) and you’ve got “creme”! Frost this bad boy up with some speckled blue frosting to resemble a Robin’s egg and it’s the ultimate “egg” cake!
Easter Creme Egg Cake
For the cake
- 1 box chocolate cake mix
- Grease and line three 6″ cake pans with parchment paper. Preheat oven to 350 degrees Fahrenheit
- Follow the instructions on the back of your cake mix box to make the cake batter
- Divide the cake batter equally in the cake pans. Use a kitchen scale to add an equal amount of batter to each pan.
- Bake for 25-28 minutes or until toothpick inserted comes out clean
- Remove from oven and allow the cakes to cool in their pans for 10 minutes.
- Once cooled in the pan, transfer to a wire rack to cool completely before using a serrated knife to level off any domed tops
For the creme filling*
- 1/2 cup light corn syrup
- 4 tablespoons unsalted butter, room temperature
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 cups powdered sugar
- A couple drops of yellow gel food colouring
- In the bowl of a stand mixer, combine corn syrup, butter, vanilla extract, and salt. Mix until well combined.
- Once the mixture is smooth, slowly add powdered sugar a little bit at a time until creamy consistency. It will almost resemble the typical creme filling in a Cadbury creme egg
- Add 3/4 of the filling in a bowl a separate bowl. Add 2 or 3 small drops of yellow gel food colouring to the remaining mixture and combine well until it becomes a nice solid yellow colour resembling the “yolk” colour of a standard Cadbury creme egg (see notes)
- Let the mixture set and thicken in the refrigerator for at least 30 minutes so it becomes easier to spread.
For the frosting**
- 1 cup of unsalted butter, room temperature
- 2 teaspoons vanilla extract
- 4 cups powdered sugar
- 1-2 teaspoons milk, room temperature
- 2-3 drops of blue gel food colouring
- In the bowl of a stand mixer, combine butter and vanilla extract and mix until light and fluffy.
- Slowly add powdered sugar and mix on low until is incorporated. Turn the mixer off to scrape down the sides with a spatula every couple of minutes to ensure all powdered sugar is well incorporated.
- Add milk and mix well as the mixture may be a little dry. Add a little more milk if necessary to make sure the buttercream is a smooth, creamy consistency.
- At this point, add 2-3 drops of blue gel food colouring (see notes) and combine until streaks of food colouring disappear and are well incorporated into the buttercream.
- 1/2 tablespoon water
- 1-2 drops of blue gel food colouring
- Paintbrush for speckled effect
- Full block of white chocolate
- Cadbury mini eggs
- Once cakes are cooled, place first cake layer facing up onto a serving plate or cake stand. Using an offset spatula, spread about 2-3 tablespoons of the thick white creme filling onto the cake layer and spread evenly over the top. Be sure not to spread to close to the edge of the cake layer the filling will spread once the second layer is added.
- Once the white creme filling is spread, add the yellow creme filling into the centre of the cake layer, spreading out just enough to make sure there is a couple of inches of white creme filling still visible around the edge (it will almost look like a fried egg!)
- Carefully add the second cake layer on top and repeat steps the previous steps.
- Gently add the final cake layer facing down.
- Once the cake is built, use an offset spatula to spread a thin layer of buttercream frosting along the sides and on top of the cake. Use a cake scraper to remove excess frosting.
- Refrigerate the cake for about 30 minutes to allow the creme filling to set once more and to chill the crumb coat until firm.
- Remove the cake from the fridge and spread a thick layer of buttercream frosting to the sides and on the top of the cake. Use a cake scraper to even out the buttercream and use an offset spatula to fill in any gaps.
- In a separate small bowl, combine water and a couple drops of blue gel food colouring.
- Dip a clean paintbrush into the food colouring. Holding the paintbrush in one hand, gently flick the bristles of the paintbrush using your index finger to create speckled effect. It is best to cover your work area with paper towel to avoid a mess.
- To create a white chocolate “nest”, unwrap a block of white chocolate, hold the chocolate with one hand while using the edge of a sharp knife to scrape the chocolate and create shavings.
- Add the white chocolate shavings to the centre of the cake and top with Cadbury mini eggs.
- Place the cake back in the refrigerator for 20-30 minutes to set once more before serving.
- I highly suggest using gel food colouring for this recipe in both the creme filling and buttercream to make sure it is the right consistency. If using liquid food colouring you may have to use a lot more to get the right colour, but can adjust the recipe to include more powdered sugar if necessary.
- *Recipe adapted from Love and Olive Oil
- **Recipe adapted from Two Sisters Crafting