Creme Egg Cake

Ingredients

For the Chocolate Sponge (makes 3 layers, approx. 8″ each):

• 250 g butter
• 250 g caster sugar
• 4 large eggs
• 225 g self-raising flour
• 25 g cocoa powder
• 1 tsp vanilla extract

For the Two-Tone Buttercream:

• 150 g butter, softened
• 425 g icing sugar
• 60 ml milk
• 75 g cocoa powder
• Orange food colouring
• White buttercream (uncoloured)

For Ganache Drip:

• 40 g dark chocolate
• 50 ml double cream

Decoration:

• 5–6 Cadbury Crème Eggs (halved) for top accents
• Sprinkles or meringue kisses (optional)

Instructions

1. Bake the Cake Layers
   Preheat oven to 180 °C. Cream butter and sugar until fluffy. Add eggs one-by-one, then mix in vanilla. Fold in flour and cocoa. Divide between pans, bake ~30–40 min. Cool completely.
2. Prepare Buttercream
   Beat butter and icing sugar until smooth. Stir in milk. Divide: colour half orange, leave half white, and add cocoa to another portion if desired.
3. Stack & Frost
   Layer cake with alternating white/orange buttercream. Crumb‑coat and chill.
4. Make Ganache & Drip
   Melt chocolate with cream. Cool slightly then drip around cake edges.
5. Decorate
   Pipe rosettes or swirls using remaining buttercream. Top with halved Crème Eggs and any sprinkles