Creme Egg Loaf Cake!

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

5 from 1 vote

Print

Creme Egg Loaf Cake!

Prep Time

30 mins

Cook Time

1 hr

Decorating Time

30 mins

Total Time

2 hrs

 

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

Course: Cake

Cuisine: Cake

Keyword: Creme Egg, Easter, Loaf cake

Servings: 10 Slices

Calories: 595 kcal

Author: Jane's Patisserie

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

Grams - Ounces

Instructions

For the Cake

1. Preheat your oven to 180C/160 Fan, and line your 2lb loaf tin with parchment paper!

2. Beat together your butter and sugar until light and fluffy.

3. Add in your flour, cocoa powder and eggs and beat again till smooth and lovely!

4. Pour into your tin and bake for 50-60 minutes, or until baked through. I test my cake with a skewer!

5. Leave the baked cake to cool in the tin for 10 minutes, and then on a wire rack to cool fully.

For the Buttercream

1. Beat your butter on its own for a few minutes to loosen and make it smooth.

2. Add in the icing sugar and beat again! If necessary, add in 1tbsp of boiling water (ONLY IF IT'S VERY THICK)

3. Add in the vanilla and beat again.

4. Split the buttercream into three - colour one to an egg yolk orange colour, and add the cocoa powder to the other.

For the Decoration

1. 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.

2. Pipe onto your cake using your favourite piping tip, and however you want to pipe it. I did swirls, in rows!

3. Add on some creme eggs for decoration, and sprinkles on some of your favourite sprinkles.

4. 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.

Recipe 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!

Nutrition Facts

Creme Egg Loaf Cake!

Amount Per Serving

Calories 595 Calories from Fat 306

% Daily Value*

Fat 34g52%

Saturated Fat 21g131%

Cholesterol 173mg58%

Sodium 49mg2%

Potassium 200mg6%

Carbohydrates 70g23%

Fiber 3g13%

Sugar 51g57%

Protein 7g14%

Vitamin A 1071IU21%

Calcium 56mg6%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet. These are only estimates.

ENJOY!

Find my other Recipes on my Recipes Page!