Creme Egg Lava Cake

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creme egg lava cake

What’s Up, Hungry People

I think I’ve stumbled upon the ultimate hack for keeping Cadbury Creme Eggs in my pantry not just during Easter but all year round. They’re like magic keys unlocking the secret to that dreamy, flowing lava cake center we all crave. Lava cakes, by nature, are pretty straightforward to whip up. Yet, there’s always that tinge of disappointment when you slice into your masterpiece only to discover an overdone heart. Yep, been there, done that.

easter lava cake recipe

But my favorite part about lava cakes – aside from the ooey gooey centers – is that I can make a single serving on a whim! This recipe makes enough batter for a single cake; and if you don’t have any Cadbury Creme Eggs on hand, you’ll certainly still be left with an oozing, chocolaty center.

Here’s What You Need

  • Cadbury Creme Egg: Adds a creamy, sweet filling that oozes out when the cake is cut.
  • Semi-sweet chocolate chips: Provide the rich, chocolatey base for the cake.
  • Butter: Adds richness and flavor, and helps to create a smooth batter.
  • Sugar: Sweetens the cake and enhances the chocolate flavor.
  • Egg: Binds the ingredients together and adds moisture to the cake.
  • Flour: Gives structure to the cake, ensuring it holds its shape.
  • Powdered sugar (Optional): Offers a sweet, decorative finish.
  • Easter candy (Optional): Adds festive decoration and extra sweetness.
  • Fresh fruit (Optional): Provides a fresh, slightly tart contrast to the sweetness of the cake.
melting chocolate and butter

Let’s Cook!

First things first, we need to melt those chocolate chips with a tablespoon of butter. You’ve got two choices here: nuke them in the microwave or go old-school with a double boiler. Either way, you want that chocolate-butter mix smooth as silk.

sugar and chocolate

Cooling & Mixing

Once your chocolate is all melted and mixed, give it a little breather. Let it cool off for a few minutes. You’re aiming for warm, not hot. Now, whisk in that sugar until it’s completely dissolved.

Egg Time

Next up, it’s egg time. Slowly pour your room-temp, whisked egg into the chocolate while stirring.

After that, it’s just a matter of stirring in the flour until a smooth, but thick batter forms.

whisking in eggs
adding flour

Prepping the Ramekin

Now, grab your ramekin and butter it up well. No skimping here – you want that cake to slide out smoothly later on. Scoop in most of your batter, but save a little for the top.

pour into ramekin

It’s also important to make sure that the creme egg is “floating” in the middle of the batter and not making contact through the batter and onto the ramekin’s bottom. So I placed my egg on its side then into the batter, gently enough that it didn’t sink through the batter but the batter still encased it.

creme egg in ramekin

With a final tablespoon of batter on top, I baked my individual lava cake until the top was mostly dry with a glistening center.

baked lava cake with creme egg

There are two really scary parts to making lava cake. The first being getting it out of the ramekin. If you didn’t grease the ramekin sufficiently, it can stick to the sides and tear. The best way to release the cake from the ramekin is to carefully slide a knife around the edges of the cake to loosen it from the ramekin. Then place the serving plate on top and quickly flip so the ramekin is upside down. Gently wiggle the ramekin unless the cake releases onto the plate. If it doesn’t release right away, give the top of the ramekin a solid tap and then continue to wiggle the ramekin until the cake pops out.

creme egg lava cake

The second scary part: “I did I cook it long enough? Too long?” With a creme egg center, it’s pretty hard to not have a spectacular display of oozing when the cake is cut open.

oozing lava cake

I mean just look at this. I was mesmerized just watching the creme run out.

different lava cake fillings

Creme Egg Lava Cake Tips

  • Choosing the Right Ramekin: For the best results, use a ramekin with at least 2-inch tall sides. This ensures there’s enough room for the cake to rise without spilling over.
  • Melting Chocolate Tips: If using a microwave to melt the chocolate and butter, do it in short bursts, stirring in between, to prevent the chocolate from burning. In a double boiler, ensure the bottom of the bowl doesn’t touch the simmering water.
  • Greasing the Ramekin: Butter is preferable for greasing the ramekin over oil. Butter not only helps to release the cake more easily but also adds to the flavor. Ensure the ramekin is well-greased to prevent sticking.
  • Egg Temperature: Using an egg at room temperature helps it to mix more uniformly into the batter. If you’re in a rush, you can warm a refrigerated egg in a cup of warm water for a few minutes.
  • Batter Consistency: The batter should be thick enough to coat the creme egg without it sinking to the bottom. If the batter seems too runny, a little extra flour can help thicken it.
  • Baking Time Variability: Oven temperatures can vary, so start checking the cake at the 8-minute mark. The cake should be set around the edges but still soft in the center.
  • Cake Release: If the cake doesn’t release from the ramekin immediately, don’t force it. Give it a gentle tap or let it sit for a minute. Sometimes the cake needs a moment to pull away from the sides as it cools slightly.
  • Serving Suggestions: For an extra decadent treat, serve with a dollop of whipped cream or a scoop of vanilla ice cream. The contrast of temperatures and textures will enhance the experience.
cream egg lava cake

Wrapping up, if you’ve ever wanted to nail the perfect lava cake without the hit-or-miss drama, throwing a Cadbury Creme Egg into the mix pretty much guarantees success. It’s a simple trick that turns an ordinary dessert into a chocolate-filled spectacle, and who doesn’t want that? Plus, the versatility of this recipe means you can whip up a decadent treat for yourself anytime the craving hits, no special occasion required. So, next time you find yourself with a stash of these seasonal eggs, you know exactly what to do. And remember, whether it’s Easter or not, there’s never a bad time for a chocolate lava cake. Enjoy, Hungry People, and keep those spoons ready for your next chocolaty adventure.

creme egg lava cake

Creme Egg Lava Cake

The Starving Chef
Indulge in this gooey, chocolate lava cake featuring a melty Cadbury Creme Egg center, perfect for satisfying your sweet tooth.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Easter
Cuisine Cake, Holidays
Servings 1


  • 1 Cadbury Creme Egg
  • ¼ cup semi-sweet chocolate chips
  • 2 tablespoons butter + more for greasing
  • 1 tablespoon sugar
  • 1 egg room temperature & whisked
  • 1 tablespoon flour



  • Melt the chocolate chips and one tablespoon of butter either in the microwave or in a double boiler. Stir until the chocolate chips are smooth and the butter is completely integrated.
  • Allow the melted chocolate mixture to cool for a few minutes, stirring occasionally. Add the sugar and continue to stir until it has dissolved. The chocolate should be smooth and warm, but not too hot, after about five minutes.
  • While continuously stirring the chocolate mixture, slowly pour in the whisked egg until it is completely incorporated. Stir in the flour until the batter becomes thick.
  • Grease a ramekin with additional butter. Add all but 2-3 tablespoons of the batter into the greased ramekin. Unwrap the Cadbury Creme Egg and place it on its side in the center of the batter, gently ensuring that it doesn't sink through to touch the bottom of the ramekin. Cover the egg with the reserved batter.
  • Bake for 8-10 minutes, or until the top is mostly dry with a slightly wet-looking center. Run a knife around the edges of the ramekin to loosen the cake.
  • Place a serving plate on top of the ramekin and quickly flip the ramekin and plate over. Remove the ramekin from the cake by wiggling it gently until the cake releases. Garnish the top with your choice of additional chocolates, candies, powdered sugar, or fresh fruit. Enjoy!
Keyword cake, chocolate
Tried this recipe?Let us know how it was!