Indulge in the tasty delight of Mini Egg Loaf Cake this Easter. This easy-to-bake recipe is a perfect treat to satisfy chocolate cravings.
*This post may contain affiliate links to products I find useful when making this recipe. As an Amazon Associate, I earn from qualifying purchases.*
I love Easter.
I’m not religious, and actually, our kids have the first two weeks in April off school, no matter when Easter falls, so sometimes they are at school for all but the Bank holidays, or they go back to school straight after.
But I love the excuse to treat our loved ones to chocolate, the hopeful welcome of warmer weather, and some fantastic easter baking!
This mini egg loaf cake is a delicious and easy recipe that we always enjoy.
Why This is the Perfect Easter Bake
I always love loaf cakes, they are so simple and tasty, and you can dress a simple chocolate loaf cake (which is really all this is) up for any occasion. It’s the perfect Easter bake because:
- It’s easy, one of my favourite cake recipes.
- A simple chocolate sponge is always a hit.
- White chocolate buttercream is easy to colour and tastes wonderful.
- You can easily use different colours and toppings for different easter treats.
- The colourful icing is super cheerful and perfect for spring.
- It’s an ideal recipe for baking with kids on their Easter break, which is a great activity on the inevitable rainy days.
Ingredients for Mini Egg Loaf Cake
Full disclosure, my mini egg loaf cake recipe is actually just my easy chocolate loaf cake recipe. The icing is actually just my regular white chocolate icing, with added colours. It’s just a simple chocolate sponge with white chocolate icing, but the colours and the mini eggs make it more festive!
I use:
Milk Chocolate – Switch to dark if you prefer the flavour
Margarine – Room temperature unsalted butter is fine too
Caster Sugar
Eggs
Vanilla extract
Self-raising Flour – If you don’t have self-raising, plain with a teaspoon of baking powder is fine
Cocoa Powder
And for the buttercream frosting, I use:
Icing Sugar – You might know it as powdered sugar or confectioners sugar
Unsalted Butter – Don’t use margarine
White Chocolate
Food Colourings – I’ve gone for pink, yellow and purple, because they are bright and springy, and also the colour of mini eggs. You can use any colours.
Mini Eggs
I also use a 2lb loaf tin, a basic electric whisk and reusable baking paper.
How to Make This Mini Egg Loaf Cake Recipe
You can get the full step-by-step instructions for this easy mini egg loaf cake recipe in the card at the bottom of this post.
But it’s a super simple chocolate cake recipe! My only tips are:
- Leave the cake in the tin to cool fully if you can.
- Melt the chocolate and then leave it to cool before adding it to the mix.
- I melt milk or dark chocolate straight in a small pan, but white chocolate will seize if you aren’t careful, so for that, I always use a Bain Marie.
- Try not to over-mix.
Decorating Mini Egg Cake
I use these food colouring gels (affiliate link), which are much stronger than liquid, so you don’t need as much. But if you want lighter, more pastel shades, make sure you only use a tiny little bit.
I use three separate piping bags, with different nozzles. I quite like the rough effect. But you could use a coupler and pipe on one colour at a time if you prefer a neater finish.
Another option is adding all three colours to the same bag for an ombre-type effect.
Other Delicious Easter Bakes
If you are looking for more yummy easter bakes you might also like:
- Mini Egg Traybake
- Crème Egg Scotch Eggs
- Crème Egg Millionaire Shortbread
- Cookies with Crème Eggs
- Mini Egg Cookies
Mini Egg Loaf Cake
Ingredients
For the Chocolate Sponge Cake:
- 100 g Milk chocolate (Broken into squares)
- 170 g Margarine (or butter at room temp + plus extra for greasing)
- 170 g Caster sugar
- 3 eggs
- 1 Teaspoon Vanilla extract
- 140 g Self-raising flour
- 30 g Cocoa
For the White Chocolate Buttercream:
- 100 g White Chocolate (Broken into squares)
- 150 g Butter (at room temperature)
- 150 g Icing sugar
- 3 Different Food Colourings
- Mini Eggs (To decorate)
Instructions
For the Cake:
- Preheat the oven to 160 degrees C (fan-assisted) and grease or line a loaf tin.
- Melt the chocolate in the microwave or a small pan and leave to one side to cool slightly.
- Whisk together the margarine and sugar.
- Add the eggs, whisking in one at a time.
- Add the vanilla with the last egg.
- Whisk in the self-raising flour and cocoa until the mixture is smooth.
- Pour in the cooled chocolate and fold through.
- Pour into the cake tin and spread evenly.
- Bake in the oven for around 45-50 minutes, checking the centre is cooked using a skewer.
- Leave to cool in the tin before tipping out onto a wire rack.
For the Icing:
- Melt the white chocolate carefully over a Bain Marie, and leave to one side to cool.
- Beat the butter until soft.
- Whisk in the icing sugar.
- Pour in the chocolate and whisk until smooth.
- Add a little milk if it’s too thick.
- Separate into 3 bowls.
- Add a tiny bit of one colour to each bowl and stir, adding more until you get the colour that you want.
- Spoon into piping bags, and pipe swirls onto the top of the cooled cake.
- Sprinkle over a handful of mini eggs, breaking some up and adding some whole.
Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.
