This Crockpot Creme Egg Chocolate Easter cake is a super easy one pot, dump cake. Toss the cake ingredients into your slow cooker, and let the chocolaty aromas fill your kitchen, as it cooks.
Simnel cake is the traditional Irish cake at Easter time. But my kids have no interest in fruit cake. Chocolate cake is what they love. You can take chocolate cake over the top altogether – by adding crushed Cadbury’s creme eggs right on top, especially for Easter.
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A Little History of the Creme Egg
Chocolate eggs with a luscious creamy filling first appeared on shelves in the United Kingdom way back in 1923. These were the forerunners of the beloved Creme Eggs we know today. Over the years various varieties of eggs were created by Cadbury and Frys, another UK based chocolate company.
In 1971 the Cadbury Creme Egg was launched on the market, and its popularity continues to grow. In 1975, a television advertising campaign took the creme egg to new heights at Easter time.
Ever since kids all over Ireland and the United Kingdom look forward to their appearance in stores after Christmas. In 1994 Cadbury introduced Caramel Eggs also, but the creme egg is still the star at Easter time.
Did you know that about 500 million creme eggs are made each year in the UK and about one third are exported?
But the export market from the UK does not include the United States. The creme eggs on store shelves all over the US are not made by Cadburys, but instead are made by Hershey, under a licensing agreement.
Creme Egg Branding
In January 2015 the sale of all UK manufactured Cadbury chocolates and candies was banned in the United States. This chocolate war erupted between Hershey’s and Cadbury’s because the US based company did not want to have British imports on the American market, competing with their versions of these classic candies.
Hershey’s had bought the rights to manufacture and package their own version of Cadbury treats. The end result of much legal wrangling is that all Cadbury chocolate found on store shelves in America, is not made by Cadburys.
Hershey’s has permission to manufacture and package its own version of Cadbury candies, using their own recipes.
What is the big deal you may think? Isn’t every creme egg the same.
If you have ever tasted an Irish creme egg, you know exactly what the big deal is – taste and creaminess.
Cadbury Chocolates Made In America
Cadbury chocolates made in America are available on the US market since the ban in 2015.
But the taste is not the same. British chocolate has more fat than its American counterpart.
If you look at the ingredients listed on the packaging you will find that milk is the first thing listed on a British Creme Egg, and sugar is the first one listed on the American version.
So if you ever get your hands on some British creme eggs, the kind that are sold all over Ireland, then this cake would be extra creamy and scrumptious.
But fear not, US creme eggs are still delicious, even if I pine for the creamy Irish variety.
Creme eggs turn this slow cooker chocolate cake into a delicious Easter treat – it could even become an Easter tradition in my house.
Ingredients for Crockpot Creme Egg Chocolate Easter Cake
Here’s what you’ll need for this delicious cake. You’ll find measurements in the printed recipe at the bottom of this post.
- all purpose flour
- unsweetened cocoa powder
- baking soda
- baking powder
- vegetable oil
- vanilla extract
- boiling water
- Cadbury Creme eggs
- Mini Cadbury Creme eggs, if desired
Directions for Slow Cooker Chocolate Easter Cake
Here you’ll find step-by-step photographic instructions for making this delicious festive cake for Easter.
Prepare the Crockpot
First prepare your crock pot.
Spray the inside of the slow cooker ceramic crock with non stick cooking spray.
This recipe is for a 6 to 8 quart slow cooker.
Make the Cake
Next, prepare the dry ingredients.
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cocoa powder, and sugar.
Next prepare the wet ingredients in a separate bowl.
A medium bowl works good. Beat the eggs with a balloon whisk. Add the milk, vegetable oil, and vanilla extract. Whisk again until fully blended.
Next, add the water to the wet ingredients. Add it slowly to the egg and milk mixture, whisking all the time.
Add the wet ingredients to the dry ingredients and stir until combined.
Transfer the chocolate cake batter to the slow cooker crock.
Cover and cook on low for 3 to 3 ½ hours.
You will know when the cake is done because the top will no longer be wet.
Some crock pots are tall with a smaller surface area at the bottom of the crock. Some are wide and short. The cooking time depends on the size and shape of your crockpot. The more surface area at the bottom, the less deep the batter will be.
When the top of your cake is dry, turn off the slow cooker and remove the lid.
Decorate with Smashed Creme Eggs
Smash and chop the Cadbury eggs.
Spread them over the top of the warm chocolate cake in the slow cooker. You can also toss in a few whole mini Cadbury eggs over the cake.
Allow the creme eggs to melt as the cake cools in the crock pot.
This cake is delicious served slightly warm, or if you prefer you can cool it completely before serving it.
Simply spoon portions of chocolate cake onto a plate.
Vanilla ice cream is delicious with it, especially if you serve it warm.
A drizzle of fudge sauce makes it look extra special for an Easter treat.
Recipe Card for Chocolate Creme Egg Cake
Here’s a printable recipe, if you would like to add this cake to your kitchen files.
Slow Cooker Creme Egg Chocolate Easter Cake
- 1¾ cups all purpose flour
- ¾ cups unsweetened cocoa powder
- 1½ teaspoons baking soda
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 2 cups sugar
- 2 eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 6 Cadbury Creme Eggs
- 8 Mini Cadbury Creme Eggs
- Spray the liner of a 6 to 8 quart slow cooker with nonstick cooking spray. In a large bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, cocoa, and sugar.
- In a medium bowl, beat the eggs slightly. Add the milk, vegetable oil, and vanilla extract, whisking until well blended. Very slowly, add the water to the milk mixture while whisking.
- Add the wet ingredients to the dry ingredients and stir until combined.
- Transfer the batter to the slow cooker. Cover and cook on low for 3 to 3 ½ hours, depending on the size of your slow cooker, or until the top of the cake is no longer wet.
- Turn off the slow cooker and remove the lid. Coarsely chop the Cadbury eggs and sprinkle over the top of the cake. If desired, drop mini Cadbury eggs over the cake. Allow to melt as the cake cools. This cake can be served completely cooled or warm.
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
If you’re interested in traditional Easter baking recipes from Ireland and the UK you might like to explore these recipes.
If you’re looking for some sweet treats for Easter, here are some other fun ideas.
Happy Easter baking.
Thanks for following my recipes and ramblings.
Slán agus beannacht,
(Goodbye and blessings)
Mairéad –Irish American Mom
Pronunciation – slawn ah-gus ban-ock-th
Mairéad – rhymes with parade