Mini Egg Loaf Cake

Mini Egg Loaf Cake arrived in my kitchen during a lively spring craft afternoon at my sister’s house where the dining table was covered in pastel paper, ribbons, and half finished greeting cards. Children colored paper eggs while adults balanced mugs of coffee and debated dessert ideas for the upcoming holiday weekend.

A bowl of colorful chocolate mini eggs sat in the middle of the table, slowly disappearing as everyone snacked between craft projects. The cheerful colors sparked the idea of turning those candies into the centerpiece of a dessert that could feed a crowd.

Back home, grocery bags lined the counter while sunlight streamed through the kitchen window and music played softly in the background. Cocoa powder dusted the mixing bowl while eggs cracked into the batter and the rich chocolate aroma filled the room.

The loaf tin slid into the oven and the anticipation grew as the cake slowly rose and filled the kitchen with the scent of chocolate and vanilla. The buttercream colors added a playful touch that matched the bright candy shells waiting nearby.

Once decorated, the cake became the highlight of the weekend dessert table. Friends gathered around with cameras ready before the first slice even touched a plate. Mini Egg Loaf Cake delivered soft chocolate crumb, creamy frosting, and crunchy candy shells in every bite, creating a dessert that felt festive and joyful.

Short Description

A soft chocolate loaf cake topped with colorful vanilla buttercream and crunchy mini chocolate eggs. Perfect for celebrations, gifting, and spring gatherings.

Key Ingredients

Cake

• 200 g self raising flour
• 50 g cocoa powder
• 200 g light brown sugar
• 3 medium eggs
• 150 ml vegetable oil
• 150 ml whole milk
  
  Buttercream
• 125 g unsalted butter, room temperature
• 250 g icing sugar
• 1 teaspoon vanilla extract
• Purple and pink food colouring
  
  Decoration
• 200 to 300 g Mini Eggs
• Sprinkles

Tools Needed

• 2 lb loaf tin
• Mixing bowls
• Whisk or electric mixer
• Spatula
• Piping bag
• Parchment paper

Cooking Instructions

Step 1: Prepare the Tin and Oven
Preheat oven to 180ºC or 160ºC fan. Line a 2 lb loaf tin with parchment paper.

Step 2: Mix Dry Ingredients
Add flour, cocoa powder, and brown sugar to a large bowl and whisk until evenly combined.

Step 3: Add Wet Ingredients
Add eggs, vegetable oil, and milk. Whisk until smooth and fully incorporated.

Step 4: Bake the Cake
Pour batter into loaf tin and bake for 50 to 55 minutes. Insert a skewer into the center and ensure it comes out clean. Leave cake to cool completely in the tin.

Step 5: Prepare Buttercream
Beat butter until smooth and soft. Add icing sugar and beat again. If frosting is very thick, mix in 1 tablespoon boiling water. Add vanilla and beat until fluffy.

Step 6: Colour the Buttercream
Divide buttercream into three portions. Colour one purple, one pink, and leave one plain.

Step 7: Pipe and Decorate
Add buttercream to a piping bag using cling film to create stripes. Pipe swirls onto cooled cake and decorate with Mini Eggs and sprinkles.

Why You’ll Love This Recipe

Soft chocolate cake with rich cocoa flavor

Fun colorful decoration perfect for celebrations

Simple ingredients and beginner friendly steps

Ideal for gifting or sharing at gatherings

Mistakes to Avoid & Solutions

Overmixing the batter
Overmixing can make cake dense.
Solution: Mix until ingredients are just combined.

Cake sinking in the middle
Opening oven too early can cause collapse.
Solution: Avoid opening oven before 45 minutes.

Buttercream too thick
Cold butter can cause stiff frosting.
Solution: Use room temperature butter and add hot water if needed.

Decorating warm cake
Frosting melts on warm cake.
Solution: Cool cake completely before decorating.

Serving and Pairing Suggestions

Serve sliced with coffee or tea.

Present on dessert table for celebrations.

Pair with fresh berries or whipped cream.

Storage and Reheating Tips

Store in airtight container at room temperature up to 3 days.

Refrigerate up to 5 days. Bring to room temperature before serving for best texture.

FAQs

1. Can I use plain flour instead of self raising?
Yes, add 2 teaspoons baking powder per 200 g flour.

2. Can I make cupcakes instead?
Yes, bake at same temperature for 18 to 22 minutes.

3. How do I keep cake moist?
Store in airtight container and avoid overbaking.

4. Can I freeze the cake?
Freeze undecorated cake up to 2 months.

5. Can I use different candy toppings?
Yes, chocolate chips or candy coated chocolates work well.

Tips & Tricks

Use room temperature ingredients for smoother batter.

Tap tin gently to remove air bubbles before baking. Chill cake briefly before piping for neat swirls.

Recipe Variations

Vanilla Mini Egg Loaf Cake
Replace cocoa powder with 50 g flour and add extra vanilla.

Orange Chocolate Version
Add zest of one orange to batter for citrus flavor.

Nutty Version
Fold ½ cup chopped hazelnuts into batter before baking.

Final Thoughts

Spring gatherings often inspire desserts filled with color and cheerful details, and this cake captures that playful spirit beautifully. Soft chocolate crumb paired with creamy buttercream and crunchy candy shells creates a dessert that feels festive and welcoming.

Mini Egg Loaf Cake fits celebrations, weekend baking sessions, and thoughtful homemade gifts. Bright colors and rich chocolate flavor create a treat that brings smiles long before the first slice disappears.