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5 from 3 votes

Slow Cooker Creme Egg Chocolate Cake

A slow cooker cake to enjoy this Easter, with delicious Cadbury Creme Eggs nestled into the cake mixture, which is made with buttermilk
Course Baking
Cuisine Slow Cooker
Keyword cadbury eggs, creme eggs
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 8
Calories 357kcal


For the cake:

  • 100 g butter softened
  • 125 g golden caster sugar
  • 2 medium eggs
  • 120 g self-raising flour
  • 30 g cocoa powder
  • 80 ml buttermilk
  • 1 tsp coffee extract
  • Creme Eggs (normal and mini) I used 2 normal ones and 2 mini ones)

For the icing:

  • 25 g sunflower spread or butter
  • 50 g Icing sugar approx
  • 3-4 tsp cocoa powder
  • Splash of milk
  • 1 Creme Egg to top the cake


  • 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!


Calories: 357kcal | Carbohydrates: 35g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 75mg | Sodium: 139mg | Potassium: 106mg | Fiber: 1g | Sugar: 22g | Vitamin A: 465IU | Calcium: 28mg | Iron: 0.9mg