Jump to Recipe Jump to Video Print Recipe

Delicious, moreish creme eggs hidden inside an unassuming loaf cake – this Easter treat makes a perfect gift for friends or family!

I love baking with Easter sweets like creme eggs – they make everything that bit more special! And this loaf cake is special indeed, with creme eggs hidden inside the interior, waiting to surprise whoever slices into it.

Creme eggs can be a bit tricky to bake with – they have a tendency to go squishy! But this is a no fail recipe, just make sure the cake batter surrounds the eggs and it will be perfect.

The Ingredients

Butter – use salted butter for best results. The salty contrast is wonderful with the sweetness of the crème eggs.
Caster sugar – to sweeten the cake.
Eggs – you’ll need three medium or large eggs to bind the cake batter.
Self-raising flour – self raising flour is absolutely best for this cake (rather than using plain flour and baking powder). Self- raising flour gives a more reliable rise, which you will want with the crème egg centre.
Creme eggs – use five standard sized creme eggs. You could also use white chocolate creme eggs (or alternate them in the cake!)

Hidden Creme Egg Loaf Cake

A tasty, light loaf cake with a creme egg surprise as you cut into it! A perfect Easter cake to serve to (or gift to) family and friends.

Harriet Young Start Cooking in Cook Mode

Prep Time 10

Cook Time 50

Total Time 1

Serving Size Slices

Ingredients

140 grams butter softened
140 grams caster sugar
3 eggs
225 grams self raising flour
5 creme eggs approx 200 grams

US Customary – Metric

Instructions

Preheat the oven to 170 degrees Celsius. Line a 2lb loaf tin with a loaf tin liner or baking parchment.
In a large bowl, cream together the butter and sugar until light and fluffy.
Crack the eggs in one at a time, beating the mixture between each one.
Fold in the flour, being careful not to over mix.
Spread approximately one third of the mixture over the bottom of the loaf tin. Place the creme eggs (pointing upwards, with the widest part of the egg at the bottom) on top of the mixture.
Gently spoon the rest of the batter over the creme eggs, being careful to ensure that all of the creme eggs are covered in batter (including the ends).
Put the cake in the oven for 45 minutes. Test with a skewer after this time – if it comes out clean, the cake is cooked. If not, leave in the oven for another 10 minutes before testing again. Leave to cool for 30 minutes before slicing.

Video

Notes

This cake can be frozen. Leave to cool completely, then wrap in baking paper and transfer to the freezer for up to three months. Defrost thoroughly before serving.