March 18, 2020
Creme Egg Loaf Cake!
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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
Creme Egg Loaf Cake!
Ingredients
Cake
- 250 g Unsalted Butter/Stork
- 250 g Light Brown Sugar
- 200 g Self Raising Flour
- 50 g Cocoa Powder
- 5 Medium Eggs
Buttercream
- 125 g Unsalted Butter (room temp)
- 250 g Icing Sugar
- 1 tsp Vanilla Extract
- 20 g Cocoa Powder
- Orange Food Colouring
Decoration
- 3 Creme Eggs
- 3 Mini Creme Eggs
- Sprinkles
- 2 tbsps Icing Sugar
- 1 tsp Water
- Orange Food Colouring
Instructions
For the Cake
- Preheat your oven to 180C/160 Fan, and line your 2lb loaf tin with parchment paper!
- Beat together your butter and sugar until light and fluffy.
- Add in your flour, cocoa powder and eggs and beat again till smooth and lovely!
- Pour into your tin and bake for 50-60 minutes, or until baked through. I test my cake with a skewer!
- Leave the baked cake to cool in the tin for 10 minutes, and then on a wire rack to cool fully.
For the Buttercream
- Beat your butter on its own for a few minutes to loosen and make it smooth.
- Add in the icing sugar and beat again! If necessary, add in 1tbsp of boiling water (ONLY IF IT'S VERY THICK)
- Add in the vanilla and beat again.
- Split the buttercream into three - colour one to an egg yolk orange colour, and add the cocoa powder to the other.
For the Decoration
- Add your buttercream to a piping bag - it's easiest to add the buttercreams onto some cling film in lines, roll it into a sausage, and then add into your piping bag.
- Pipe onto your cake using your favourite piping tip, and however you want to pipe it. I did swirls, in rows!
- Add on some creme eggs for decoration, and sprinkles on some of your favourite sprinkles.
- Finally, mix together your icing sugar and water till drizzly - drizzle over a little white icing, and then colour the rest orange and drizzle over.
Notes
- All decoration ideas are optional! I just liked how it looked!
- I use this 2lb loaf tin for all my loaf cakes!
- I also using this 2d closed star piping tip!
- I use this orange food colouring - the water icing for example literally only requires one drop!
- I find it easiest to pop my creme eggs in the fridge before cutting - and I find it best to chop from the top, down!
ENJOY!
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J x
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.
Another great recipe!! Mine has really risen in the middle at the top, would you cut it down slightly to give it a flatter top before decorating? Thank you!!
I wouldn’t bother personally but you can if you want x
How long would this last in the fridge for and can it be frozen and used at a later date?
It needs to be room temp, not the fridge – but it can be frozen! x
Hi Jane . I used the same dye as you but my icing seemed to be bright orange . I used a drop like you said but just didn’t seem same colour as yours . What do you do?
It depends as these are edited photos taken in a particular way as a photoshoot (compared to looking at the cake on your kitchen side) so it may just look different! It could also just be slightly different amounts of colouring! x
Thanks for the reply 🙂 the cake was still amazing .
I’ve run out of light brown sugar but I do have light muscovado sugar, will this work?
I usually use caster sugar or golden caster sugar, or dark brown soft sugar x
Just made this, looks lovely. Xx
This is a delicious recipe seen it posted on Instagram today and had to try it out I’m not disappointed in any way, moist and satisfyingly chocolatey! It’s a complete win from me! Thanks for sharing your recipes You a baking queen xx
Mine is currently baking. For my husband’s birthday today. Sadly it’s exploded slightly in the middle and the mixture is oozing out. It’s like a lava cake instead. I have lowered the temperature and popped some foil on the top to prevent the already cooked egdes becoming dry. But I know it’ll taste very good as I tried the oozed out bit. Butter team made and impatiently waiting for it to bake 😂
Wondering if mini cream eggs can be added to the batter?
It’s a risk due to how long the cake needs to bake for, and they may sink – but if you don’t mind the risk I would freeze them first.
Hi.
Could I use caramel eggs instead?
Yes! As it’s just decoration you can use whatever you want to decorate!
Hi I am going to try this. Can I use large eggs? If so how many?
I would use 4 large!
Hi, just querying the amount of cocoa powder in the buttercream, 20g seems a lot after splitting the buttercream into 3 lots ?
20g really isn’t that much in my opinion..
Hi, I made this yesterday but my sponge was really thick and kinda dry. I followed the recipe, any idea where I could have went wrong? I baked it for 50 minutes. I really wanna try it again so any advice would be much appreciated!
I’m not a regular baker so i am fully saying I mucked up your recipe!
If it was dry, it means it’s overbaked! It might be that your oven is running hotter than you think, so maybe lower the temp by 20C, or bake for less time! x
I just wanted to say…… So appreciating your posts at this time and gives some ideas to do some extra baking time with daughter.
Please keep them coming!
Awh thank you! And thats exactly why I am still posting – hopefully inspire people with the ingredients they may already have at home, for when they’re probably a little bored, or even for the future! X
Oh wow, so tempting. I think that I may make this one for Easter this year 🙂
Thank you!! I hope you love it if you do!