My slow cooker Creme Egg chocolate cake is here and you must make one right away!
Creme Eggs nestling in pillowy smooth glossy buttermilk cake mixture.
I could have eaten it all without even bothering to cook it, but I resisted.
This time of year seems to be when chocolate bakes are the most popular on the blog so I decided to make a new one.
With Creme Eggs inside and on top of the cake, if you are a chocolate lover you are going to love this slow cooker Creme Egg chocolate cake.
Smooth butter icing which takes just a minute to make, covering a soft and rich buttermilk chocolate cake baked in the slow cooker, stuffed with Creme Eggs! Are you still there?
OK so you’ll have to go to the gym after eating a slice but it is Easter and time to share food with family and friends, so I am sure this won’t hang around for long.
Recipe highlights
Unlike a sponge cake which can sometimes dry out when baked in the slow cooker, due to the longer cooking time, this buttermilk cake stays moist and soft.
I added coffee extract to enhance the chocolate flavour of the cocoa powder – you can’t taste it but it really brings out the chocolate flavour!
Once you cut into the cake you’ll find your Creme Eggs buried within the cake – so good! It’s an Easter egg hunt in a cake, you can’t get better than that.
Slow cooker baking
If you’re reading this, I’m assuming you are a slow cooker fan, as well as a Creme Egg fan.
If so do check out my post all about baking cakes and puddings in the slow cooker – it has tons of recipes, tips and ideas.
My slow cooker archives have all my slow cooker recipes and you can also use the search bar on my home page to look for recipes. Subscribe today and don’t miss a post!
Ingredients
Here’s what you will need for this recipe, get the quantities further down in the recipe card:
- butter
- caster sugar
- eggs
- flour
- cocoa powder
- buttermilk
- coffee extract – like the vanilla extract you get in small bottles, just the coffee version is what I use.
- Creme Eggs
Method
- Cream together the butter and sugar until soft and fluffy.
- Add the eggs one by one and mix well.
- In a separate small bowl, mix together the flour and cocoa powder.
- Add about a third of the flour and cocoa powder and mix, then add a third of the buttermilk.
- Continue adding the flour and cocoa powder and buttermilk alternately until it is all used up.
- Add the coffee extract and combine.
- Prepare your slow cooker. I made this in a round 3.5 litre slow cooker, to produce a round cake. If you are using a different size or shape slow cooker you’ll get different results and most likely a less deep cake.
- Spray the slow cooker pot with cake release spray to prevent the cake sticking if it comes out of the cake case.
- Place two large cake cases in the slow cooker pot. These fit well in a round 3.5 litre slow cooker. If you are using a large slow cooker you could put the cake cases in a metal or silicone cake tin.
- Spoon the cake mixture into the case. Press the Creme Eggs into the cake mixture.
- Place a tea towel under the lid (this prevents moisture from dripping onto the cakand cook on high for approx 1.5 hours or until a cake tester or skewer comes out clean. Keep an eye on it as the time taken really depends on your slow cooker, and do watch out for burning.
- Once done, remove the slow cooker pot from the slow cooker using oven gloves. Wait a few minutes for the pot to cool down, then use the edges of the cake case to remove the cake from the pot. Place it on a cooling rack to cool fully.
- In the meantime, combine the sunflower spread or soft butter with the icing sugar, cocoa powder and a splash of milk to make your icing.
- Once the cake is cool, spread the icing over the top of it. Cut a Creme Egg into pieces and place it on top of the cake. Serve and enjoy!
More Creme Egg recipes
If you are a big Creme Egg fan, do check out my other Creme Egg recipes too:
Recipe
Slow Cooker Creme Egg Chocolate Cake
Ingredients
For the cake:
- 100 g (¼ cup + 3 tbsp) butter softened
- 125 g (½ cup + 2 tbsp) golden caster sugar
- 2 medium eggs
- 120 g (¾ cups) self-raising flour
- 30 g (¼ cups) cocoa powder
- 80 ml (½ cups) buttermilk
- 1 tsp coffee extract
- Creme Eggs (normal and mini) I used 2 normal ones and 2 mini ones)
For the icing:
- 25 g (5 tsp) sunflower spread or butter
- 50 g (¼ cup + 1 tbsp) Icing sugar approx
- 3-4 tsp cocoa powder
- Splash of milk
- 1 Creme Egg to top the cake
Equipment
Instructions
- Cream together the butter and sugar until soft and fluffy.100 g butter, 125 g golden caster sugar
- Add the eggs one by one and mix well.2 medium eggs
- In a separate small bowl, mix together the flour and cocoa powder.120 g self-raising flour, 30 g cocoa powder
- Add about a third of the flour and cocoa powder and mix, then add a third of the buttermilk.80 ml buttermilk
- Continue adding the flour and cocoa powder and buttermilk alternately until it is all used up.
- Add the coffee extract and combine.1 tsp coffee extract
- Prepare your slow cooker. I made this in a round 3.5 litre slow cooker, to produce a round cake. If you are using a different size or shape slow cooker you’ll get different results and most likely a less deep cake.
- Spray the slow cooker pot with cake release spray to prevent the cake sticking if it comes out of the cake case.
- Place two large cake cases in the slow cooker pot. These fit well in a round 3.5 litre slow cooker. If you are using a large slow cooker you could put the cake cases in a metal or silicone cake tin.
- Spoon the cake mixture into the case. Press the Creme Eggs into the cake mixture.Creme Eggs (normal and mini)
- Place a tea towel under the lid (this prevents moisture from dripping onto the cakand cook on high for approx 1.5 hours or until a cake tester or skewer comes out clean. Keep an eye on it as the time taken really depends on your slow cooker, and do watch out for burning.
- Once done, remove the slow cooker pot from the slow cooker using oven gloves. Wait a few minutes for the pot to cool down, then use the edges of the cake case to remove the cake from the pot. Place it on a cooling rack to cool fully.
- In the meantime, combine the sunflower spread or soft butter with the icing sugar, cocoa powder and a splash of milk to make your icing.25 g sunflower spread or butter, 50 g Icing sugar, 3-4 tsp cocoa powder, Splash of milk
- Once the cake is cool, spread the icing over the top of it. Cut a Creme Egg into pieces and place it on top of the cake.1 Creme Egg to top the cake
- Serve and enjoy!
Michelle says
Am without an oven at the mo so tried making this (minus the creme eggs) for a birthday cake. First time baking in the slow cooker and it came out great, such a lovely soft texture – thanks so much for the recipe!
bakingqueen74 says
Excellent, thanks very much for the review!
mostlyfoodandtravel says
Wow never knew a cake could be made in slow cooker- what one do you use?
Kris says
Dumb question from an American who uses slightly different terms – is a cake case like a cake pan?
bakingqueen74 says
Hi Kris, not dumb question at all! No it means the paper cake case I think it is in the photo of the mixture in the pot. You could use a cake pan if you could fit one in your crockpot. I used just a paper case to line it.
Corina says
What a rich but yummy looking cake! I imagine this is a very popular post!
bakingqueen74 says
Thanks Corina, yes it seems popular, I can’t imagine why! 😉
Sarah Trivuncic, Maison Cupcake says
Wow! I bet that was popular in your house! Thanks for joining in with #BAKEoftheWEEK !
Helen Costello (@CasaCostello) says
Oh goodness me, this looks good. Your talents with a slow cooker show no signs of slowing down! I am devastated we are nearing the end of Creme Egg season (although my jeans are not!) Thanks once again for joining in with #Bakeoftheweek
knattster says
I really really really want to eat this – looks delicious
bakingqueen74 says
Who am I to say no to a pregnant lady! Sending you a piece pronto 🙂
kellie anderson says
As an American from the Deep South I am a fan of buttermilk cakes and this look spectacular. I;m not a fan of creme eggs but I can imagine Galaxy eggs would work well too. Just not as gooey! Lovely work, Lucy. And well done on the Waitrose Instagram takeover too! 🙂
bakingqueen74 says
Thanks Kellie! Waitrose was the other Lucy from Supergolden Bakes, not me :-). This cake is nice and small so perfect for a little treat for Easter.
kellie anderson says
Oh I’m sorry to get that wrong! I’m so embarrassed! You both do lovely cakes and are called Lucy and I am old and enfeebled so maybe you will forgive the error?
bakingqueen74 says
I am sure you aren’t 🙂 and of course, no problem at all! Must didn’t want people to think I had done that (would be wonderful!!). Happy Easter!
Jan says
WOW – I do love your slow cooker recipes. Like Elizabeth I’ve pinned and must give this a go.
bakingqueen74 says
Fab thanks Jan
Elizabeth says
Oh my gosh this looks SO GOOD! Have pinned to try later 🙂
bakingqueen74 says
Great!
TraceyFaceUpBeauty says
I never knew you could bake cakes in a slow cooker! I go through phases of using my slow cooker all the time, then lettng it collect dust again. This cake looks utterly scrummy, and just the incentive I need to get my slow cooker out from the bottom of my kitchen cupboards again! Tx
bakingqueen74 says
Yay for slow cookers! Glad to inspire you to use yours Tracey
Margot⚓C&V (@coffeenvanilla) says
Oh, that looks amazing!! And it is made in slow cooker… I really need to give it a go sometime.
bakingqueen74 says
Thanks Margot!