Ultimate Cadbury Creme Egg Recipes: 3 Divine Desserts by Martha Collison

Get your whisks and aprons ready! If you’re a fan of the iconic Cadbury Creme Egg, you’re in for an extraordinary treat. We’ve collaborated with baking expert Martha Collison to bring you a collection of irresistible recipes designed to elevate your favourite Easter candy. Whether you’re looking for a simple bake or a show-stopping centrepiece, these creations are perfect for bakers of all skill levels. Forget just eating them straight from the foil; it’s time to unlock the gooey, chocolatey potential of the Creme Egg in your own kitchen.

Martha, renowned for her time on The Great British Bake Off, has channeled her passion for creative baking into these delightful recipes. “I had so much fun developing these recipes with my favourite Easter treat,” she says. “They are designed to be straightforward and achievable, so everyone can recreate them at home. I hope bakers everywhere are inspired to crack open some Creme Eggs and get creative!”

Why You’ll Love These Creme Egg Recipes

Simple & Accessible: The instructions are clear and easy to follow, making them perfect for novice bakers and seasoned pros alike.
Utterly Delicious: Each recipe perfectly balances rich chocolate with the unique, sweet fondant of a Creme Egg.
Perfect for Easter: These bakes are ideal for Easter gatherings, spring parties, or simply as a special treat to celebrate the season.
Creative & Fun: Move beyond the ordinary and surprise your friends and family with these inventive and visually appealing desserts.

1. Creme Egg Goo-riffic Drizzle Cake

Imagine a rich, moist chocolate loaf cake, already a treat in itself. Now, picture it elevated with a sweet, decorative drizzle and the unmistakable, gooey fondant centre of a Cadbury Creme Egg perched on top. This loaf cake is the epitome of simple elegance, delivering a powerful chocolate punch with a delightful gooey surprise. It’s perfect for an afternoon tea or as a simple-yet-impressive dessert.

Serves: 10
Prep time: 25 mins
Baking time: 35 mins

Ingredients

For the Chocolate Sponge:

160g caster sugar
60ml sunflower oil (or another neutral-flavored oil)
1 large free-range egg
100g plain flour
35g high-quality cocoa powder
1/2 tsp bicarbonate of soda
1/2 tsp baking powder
1/4 tsp salt
100ml milk (whole or semi-skimmed)

For the Icing and Topping:

1 Cadbury Creme Egg
100g icing sugar, sifted
Orange food colouring (gel or liquid)
A few teaspoons of water

Step-by-Step Instructions

Preparation: Begin by preheating your oven to 180°C (160°C for fan ovens) or Gas Mark 4. Grease a standard 2lb loaf tin and line it with a strip of baking parchment that overhangs the long sides. This will create a ‘sling’ to help you lift the cake out easily later.
Mix Wet Ingredients: In a large mixing bowl, combine the caster sugar, sunflower oil, and egg. Whisk them together vigorously until the mixture is smooth, pale, and well-combined.
Combine Dry Ingredients: In a separate bowl, sift together the plain flour, cocoa powder, bicarbonate of soda, baking powder, and salt. Sifting is an important step as it removes lumps and aerates the flour, leading to a lighter cake.
Create the Batter: Add half of the dry ingredient mixture to your wet ingredients and whisk until just combined. Pour in all of the milk and mix gently. Finally, add the remaining dry ingredients and stir until the batter is smooth. Be careful not to overmix, as this can make the cake tough.
Bake the Cake: Pour the finished batter into your prepared loaf tin, smoothing the top with a spatula. Bake in the preheated oven for 30-35 minutes. To check if it’s done, insert a skewer or toothpick into the centre – it should come out clean.
Cool Down: Allow the cake to cool in the tin for about 10 minutes before using the parchment sling to transfer it to a wire rack to cool completely. It’s essential the cake is fully cool before you add the icing.
Prepare the Icing: To make the drizzle, divide the sifted icing sugar equally between two small bowls. Add 1-2 teaspoons of water to each bowl and mix to form a thick, drizzling paste. You can add more water, a few drops at a time, to reach your desired consistency. Add a small amount of orange food colouring to one of the bowls and mix until you have a pale orange icing.
Decorate and Serve: Using a spoon or a piping bag, drizzle the white and orange icings over the top of the cooled cake, allowing them to drip artfully down the sides. For the final touch, carefully cut the Cadbury Creme Egg in half. Gently pull the halves apart to encourage the fondant to ooze out, and place it proudly on top of the cake.

2. Creme Egg Gooey Rocky Road Bars

This is not your average Rocky Road. We’ve taken the classic no-bake treat and given it a decadent Easter twist. Rich, dark chocolate binds together crunchy digestive biscuits, fluffy mini marshmallows, and chewy dried apricots. The finishing touch? Whole Mini Creme Eggs are nestled into the mixture, creating glorious pockets of gooey fondant in every single square. It’s an irresistible, crowd-pleasing traybake that requires no oven time at all.

Makes: 24 squares
Prep time: 25 mins
Chill time: 2 hours

Ingredients

9 Mini Cadbury Creme Eggs
75g unsalted butter, cubed
220g dark chocolate (around 70% cocoa), broken into pieces
2 tbsp golden syrup
150g digestive biscuits
50g mini marshmallows
180g dried apricots, chopped

Step-by-Step Instructions

Prepare Your Tin: Lightly grease a 20x35cm brownie or rectangular baking tin and line it completely with baking parchment. This will prevent the rocky road from sticking and make it easy to remove once set.
Melt the Chocolate Base: Place the dark chocolate, butter, and golden syrup in a large, heatproof bowl. Set the bowl over a saucepan of gently simmering water (a bain-marie), ensuring the bottom of the bowl doesn’t touch the water. Stir occasionally until everything has melted into a smooth, glossy mixture. Remove from the heat.
Prepare the Fillings: While the chocolate is melting, place the digestive biscuits into a sealable plastic bag and bash them with a rolling pin until you have a mixture of chunks and crumbs. In a large bowl, combine the crushed biscuits, chopped dried apricots, and mini marshmallows.
Combine Everything: Pour the melted chocolate mixture over the dry ingredients. Stir thoroughly until every piece of biscuit, marshmallow, and apricot is completely coated in chocolate. This is key to ensuring your rocky road holds together firmly.
Assemble and Chill: Tip the mixture into your prepared tin. Use the back of a spoon or a spatula to press it down firmly and evenly into all the corners. Now, press the whole Mini Creme Eggs into the top of the mixture, spacing them out evenly. This ensures each slice will have a piece of egg.
Set and Slice: Place the tin in the refrigerator and chill for at least 2 hours, or until completely firm. Once set, lift the entire slab out of the tin using the parchment paper. Use a large, sharp knife to cut it into 24 squares. For the cleanest cuts, you can warm the knife in hot water and dry it between slices. Store the rocky road in an airtight container in the fridge.

Expert Tip:

If you can’t find Mini Creme Eggs, you can use 2-3 full-sized ones instead. Simply chop them into quarters and fold them into the rocky road mixture along with the biscuits and marshmallows in step 4. This will distribute the gooey fondant throughout the bars.

3. G-oozing Creme Egg Piñata Cake

This is the ultimate Easter showstopper. A moist, tender vanilla sponge cake is layered and filled with a hidden treasure trove of Mini Creme Eggs. The entire cake is then enrobed in a luscious, whipped chocolate ganache and finished with a signature oozing Creme Egg on top. When you cut the first slice, the mini eggs spill out, creating a moment of pure joy and surprise for everyone. It’s a celebration in a cake!

Serves: 18
Prep time: 45 mins
Baking time: 25 mins
Chill time: 30 mins

Ingredients

For the Vanilla Sponge:

200g unsalted butter, softened to room temperature
275g caster sugar
3 medium free-range eggs
1 tsp vanilla extract
275g self-raising flour
1 tsp baking powder
Pinch of salt
6 tbsp milk

For the Chocolate Ganache and Filling:

225g dark chocolate, finely chopped
150g butter, cubed
1 tbsp golden syrup
220ml double cream
1 full-size Cadbury Creme Egg (for decoration)
2 x 89g bags of Mini Cadbury Creme Eggs (for the filling)

For the Drizzle (Optional):

50g icing sugar
Orange food colouring

Step-by-Step Instructions

Prepare for Baking: Preheat your oven to 180°C (Gas Mark 4). Grease three 18cm round cake tins and line the bases with circles of baking parchment.
Make the Cake Batter: In a large bowl, use an electric handheld whisk to cream the softened butter and caster sugar together for 2-3 minutes until the mixture is pale and fluffy. Beat in the eggs one at a time, adding a spoonful of flour with the last egg to prevent curdling. Stir in the vanilla extract.
Finish the Batter: Sift the flour, baking powder, and salt over the mixture and gently fold it in. Finally, stir in the milk to create a thick, smooth batter.
Bake the Sponges: Divide the batter evenly between the three prepared tins and smooth the tops. Bake for 20-25 minutes, or until the sponges are golden, have risen, and a skewer inserted into the centre comes out clean. Let them cool in the tins for 5 minutes before turning them out onto a wire rack to cool completely.
Create the Ganache: While the cakes cool, make the ganache. Place the chopped dark chocolate, cubed butter, and golden syrup into a heatproof bowl set over a pan of simmering water. Stir until fully melted and smooth. Remove from the heat, pour in the double cream, and mix until combined. Place the ganache in the fridge for about 30 minutes to chill and thicken, but not become solid.
Whip the Ganache: Once chilled, use an electric hand whisk to whip the ganache. It will transform from a dark, dense mixture to a pale brown, light, and mousse-like frosting. This makes it perfect for spreading.
Assemble the Piñata: Take two of the cooled cake layers and stack them perfectly on top of each other. Use a round 9cm cookie cutter to cut a hole through the centre of both layers simultaneously. This ensures the holes will line up.
Build the Cake: Place the bottom ring layer onto your serving plate or cake stand. Spread a layer of the whipped ganache over its surface. Place the second ring layer on top. Now, fill the central cavity with the Mini Creme Eggs, ensuring they are level with the top of the cake.
Finish Assembly: Spread ganache over the top of the second ring. Place the third, uncut sponge layer on top to seal the “piñata.” Use a palette knife to cover the entire cake—top and sides—with the remaining ganache, smoothing it as best you can for a clean finish.
Decorate: For the final touch, make a small amount of orange and white drizzle icing as described in the drizzle cake recipe. Drizzle it over the top edge of the cake. Cut the full-size Creme Egg in half, let it ooze, and place it in the centre.