Creme Egg Loaf Cake!

Name: Creme Egg Loaf Cake!
Prep time: 30 min
Cook time: 60 min
Total time: 120 min
Ingredients: 250 g Unsalted Butter/Stork; 250 g Light Brown Sugar; 200 g Self Raising Flour; 50 g Cocoa Powder; 5 Medium Eggs; 125 g Unsalted Butter ((room temp)); 250 g Icing Sugar; 1 tsp Vanilla Extract; 20 g Cocoa Powder; Orange Food Colouring; 3 Creme Eggs; 3 Mini Creme Eggs; Sprinkles; 2 tbsps Icing Sugar; 1 tsp Water; Orange Food Colouring

March 18, 2020

Written by Jane's Patisserie

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An easy Creme Egg Loaf Cake with a Chocolate Sponge, Creme Egg themed Buttercream, and Creme Eggs! Easter Heaven!

So it’s been a while since I did a loaf cake… If you include my Chocolate Chip Banana Bread, it was two months ago, which for me is quite mad. I went through a phase of basically only posting loaf cakes, so I thought I’d come back with a bang.

I have basically been obsessing over loaf cakes still at home, experimenting with different ideas, but I thought I should wait just a smidge longer! Six loaf cakes in three months was a little crazy.

My sticky toffee loaf cake was an insane success, and I have a feeling that you lovely lot will be as obsessed with this one. I am, and I realise I am basically meant to say that about all my recipes, but honestly… yum.

Before someone says anything… the only actual Creme Eggs in this one are on the top. I didn’t want to start messing about and putting them in the sponge (as I tend to go a little OTT on my chocolates).

I went for a delicious chocolate sponge, kinda like in my Terry’s Chocolate Orange Loaf Cake, because it’s easy and simple and everyone can do it! However, it does help if you use the correct type of cake tin.

When making a loaf cake, it really can vary just based on the tin. I use this cake tin in all of my loaf cake recipes lately, and I am still using it now! Honestly, it’s the perfect size, and it’s such good quality.

For the decoration of this beautiful bake, I used my absolute and utter favourite 2D closed star piping tip. I can’t help but use it over and over. However, this time, I swirled it slightly differently.

I used three ‘flavours’ of buttercream, to show off the idea of being a Creme Egg cake. I split the batch between 3 – made one chocolate with cocoa powder, coloured one orange for the ‘yolk’, and left the third as it was.

Rolling the tip in circles (if that makes any form of sense), and then turning the piping bag to get different colours to come to the top, made a beautiful affect – and in all honesty it worked much better than I thought it would.

For the rest – just pile on some Creme Eggs, a few sprinkles, and maybe even an icing drizzle. How you decorate it is up to you, but this is just how I decided to do it this time!

I used three larger creme eggs, and three Mini Creme Eggs because loaf cakes aren’t actually that large, some of my favourite bronze crunch sprinkles, and then a drizzle of basic water icing to resemble the insides of the creme egg.

I hope you love this recipe! Happy Baking! X