*This post may contain affiliate links. Please see my disclosure for more details!*
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.
Tin and piping tips
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!
- 250 g unsalted butter
- 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
- 2 tbsps icing sugar
- 1 tsp water
- Orange food colouring
For the Cake
- Preheat your oven to 180ºC/160ºC 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 until 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, add the cocoa powder to the other and leave the third as it is.
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.
- 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!
Find my other Recipes on my Recipes Page!
© 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.