Creme Egg Layer Cake!
Delicious oil based chocolate cake with tri-colour buttercream frosting, and Creme Eggs! Amazing Easter creme egg layer cake showstopper!
Creme Egg, Easter
Self Raising Flour
Light Brown Sugar
Orange Food Colouring
For the Cake
Preheat your oven to 180C/160 Fan, and line three 8"/20cm round cake tins with parchment paper!
Add the flour, cocoa powder and light brown soft sugar to a large bowl and whisk to combine.
Add the eggs, vegetable oil and milk to the bowl and whisk briefly until combined again.
Pour into the tins and bake for about 30 minutes, or until baked through. I test my cakes with a skewer!
Leave the baked cake to cool in the tin.
For the Buttercream
Beat the butter on its own for a few minutes to loosen and make it smooth.
Add in the icing sugar and beat again! If necessary, add in 1tbsp of boiling water (ONLY IF IT'S VERY THICK)
Add in the vanilla and beat again.
Split the buttercream into three bowls.
Colour one orange, and add the cocoa powder to another. Leave the third plain!
For the Decoration
You can decorate how you like - I did alternate piping of the three colours, on all three layers.
I used piping bags with the end snipped off with no piping tip, but you can use a round jumbo piping tip!
Add Creme Eggs on the top you like! Add sprinkles, and add an icing drizzle if you want by mixing the icing sugar and water together and drizzling but this is all optional.
All decoration ideas are optional!
this orange food colouring
To cut Creme Eggs I find it easier too chill or freeze them for a while before and use a sharp knife.
a loaf cake version of this with mini eggs here
If you would like a regular sponge made with butter, use the
sponge recipe from this post
This cake will last 3-4 days at room temp!
© Jane's Patisserie - www.janespatisserie.com - @janespatisserie