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 A delicious and easy oil based chocolate cake topped with Mini Egg themed buttercream frosting, and all of the mini eggs! 

Mini Egg loaf cake

I mean.. was this recipe ever not going to happen?! Let’s be honest, we all know it was happening. My Creme Egg Loaf Cake is one of your easter favourites so far this year, but I am a Mini Egg fan through and through and I am obsessed! 

I always base my recipe ideas from requests (side note, if you ever have a request.. do leave a comment!) and this is one of the ones that was just insanely requested. It’s something I wanted to do for a while, but didn’t just want to make the same as the Creme Egg one and swap the colours/chocolate. 


I have also had SO MANY REQUESTS for a chocolate cake made with oil… and here it is! This recipe does not use butter, it uses a mixture of vegetable oil and milk to create a lovely (and I will use the word moist here) chocolate cake that is irresistible. 

I love making a classic chocolate victoria sponge style chocolate cake and I have absolutely nothing against it – but I wanted to give you guys something different and what a lot of you wanted! So, this recipe is even easier to make, and it almost guarantees a soft cake. 

Dry ingredients

Chocolate cake can be naturally a little dry if over baked, whereas this sponge is just delightfully light and does not dry out. It’s also incredibly easy to mix up – if I’m honest, you almost do not want to use a mixer for it as it may over mix the mixture! 

You add the dry ingredients (the self raising flour, cocoa powder and light brown soft sugar) to a bowl, and whisk them together to combine them. I like to combine these first so that there are no lumps of sugar and all of the ingredients are evenly distributed. 

Oil and milk

You then add in the eggs, vegetable oil, and full-fat/whole milk. I use vegetable oil as at the moment its the one I use the most of, but sunflower oil also works well. You can try other oils such as olive oil, but they have more taste and can transfer the taste to the end result. 

It is VERY important to use full-fat/whole milk in a cake mixture like this. Please use it, please don’t use a lower fat one, as it can cause problems with the bake. 

Tri-colour buttercream

For the frosting, it is just another American buttercream frosting, but they are just so easy!! It’s easy to colour the frosting to the three colours I tend to use for a mini egg cake (like in my mini egg drip cake, and my mini egg chocolate cake). 

The easiest method to make the tri-colour buttercream is to make all of the colours up as you want – and then get some clingfilm. You can line the colours up on the clingfilm, and then roll the clingfilm up into a sausage. Then, this is easy to snip the end off, and add to a piping bag with your choice of piping tip! 


This is all completely optional of course, but this is just how I do it! I obviously then add a load of mini eggs on the top – because thats the theme of the bake.

I do not add mini eggs to the cake mixture, because they would just sink! Not worth it in my opinion!! You can add sprinkles as well as or instead of, a chocolate drizzle, the choice as always is yours! I hope you love the recipe! Enjoy! x

Mini Egg Loaf Cake!

A delicious and easy oil based chocolate cake topped with Mini Egg themed buttercream frosting, and all of the mini eggs! 
Print Pin Rate
Category: Cake
Type: Cake
Keyword: Easter, Loaf cake, Mini Eggs
Prep Time: 30 minutes
Cook Time: 1 hour
Cooling/Decorating Time: 2 hours 30 minutes
Total Time: 4 hours
Servings: 10 Slices
Author: Jane's Patisserie



  • 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


  • 125 g unsalted butter (room temp)
  • 250 g icing sugar
  • 1 tsp vanilla extract
  • Purple/pink food colouring


  • 200-300 g Mini Eggs
  • Sprinkles


For the Cake

  • Preheat your oven to 180ºC/160ºC fan, and line your 2lb loaf tin with parchment paper!
  • Add in the flour, cocoa powder and sugar to a large bowl and whisk to combine.
  • Add the eggs, vegetable oil and milk to the bowl and whisk briefly until combined again.
  • Pour into your tin and bake for 50-55 minutes, or until baked through. I test my cake with a skewer!
  • Leave the baked cake to cool in the tin.

For the Buttercream

  • Beat the 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 a purple colour, the second to a pink colour, and leave 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 Mini Eggs and sprinkles for decoration!




Find my other Easter Recipes on my Recipes Page!

You can find me on:

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.


  1. Anne Sullivan on March 28, 2024 at 8:36 pm

    Hi Jane,
    Sorry if this was asked before, but can you freeze this sponge?

  2. Rose on March 13, 2024 at 2:17 pm

    My cake split at the top really badly. It looked more like an open box with a lid on top. Used whole milk from the fridge. Could it be the difference in temp? SRFour used as normal. I know that problem can sometime be caused by too much raising agent 🤔

    • Jane's Patisserie on March 18, 2024 at 1:20 pm

      Loaf cakes do often split at the top, and this is normal! often, it’s also down to over mixing x

  3. Soni on March 14, 2023 at 1:10 pm

    Hi does this need to be kept in the fridge? Thanks

    • Jane's Patisserie on March 17, 2023 at 11:00 am

      Hiya! No, at room temp is fine! x

  4. Linda on April 15, 2022 at 1:52 pm

    I don’t know what I’ve done wrong?! The top split during baking and puffed up so is not flat? It was done after 55 minutes apart from this. I cut the top bit off to decorate! First time using oil so maybe this was my issue.

    • Jane's Patisserie on April 16, 2022 at 9:41 am

      This is a normal thing for loaf cakes – it’s part of the charm!

  5. Jen on April 7, 2022 at 12:58 pm


    Do you think this cake would work with oat milk or does it need to be whole milk?


    • Jane's Patisserie on April 12, 2022 at 9:26 am

      Yes this should be fine! Enjoy! x

  6. Molly on March 30, 2022 at 12:45 am

    Hi Jane. I’m looking to make this cake this week but I’ve never made a cake with oil before. I usually use the ‘weighing eggs first’ method but I was just wondering how that works with the liquids or whether this method cannot be applied when not using butter? Any tips you could give me on this would be greatly appreciated. Thanks, Molly

    • Jane's Patisserie on March 30, 2022 at 3:47 pm

      Hiya! Follow the recipe carefully for the best bake! Hope this helps! x

  7. Liza on September 6, 2021 at 9:16 am

    Hello from Russia! I’ve tried to cook this cake last weekend. The recipe is awesome!

    Somebody has written it has come dry. When the cake was still warm, I wraped it in a cling film, so it turned out wet and juicy. Maybe this advice can help somebody.

    • Rebecca on February 1, 2023 at 7:55 pm

      Can I make these into cupcakes instead?

    • Jane's Patisserie on February 3, 2023 at 11:11 am

      Hiya! Take a look at my mini egg cupcake recipe. Hope this helps! x

  8. elycia on April 2, 2021 at 10:04 pm

    5 stars
    Hi jane,

    Thank you so much for your help! I tried this with mint buttercream and mint in the sponge and it was delicious! sorry for all the questions but I was wondering if I could adapt it to make a plain sponge by removing the cocoa powder and replacing it with flour? If so would it be a direct swap of 50g of cocoa powder with 50g of flour?

    Thank you in advance!

  9. Elycia on March 28, 2021 at 9:06 pm

    5 stars
    Hey Jane!

    I made this cake today and it is AMAZING! The sponge is so soft and delicious! I was wondering if I would be able to be able to adapt this and make it a chocolate orange cake by adding some orange extract and using the buttercream from your chocolate orange loaf cake or would that mess with the texture of the sponge?

    Thank you in advance!

    • Jane's Patisserie on March 29, 2021 at 2:48 pm

      Hello! Either would work just fine xx

  10. Thomas on March 18, 2021 at 4:21 pm

    Dear Jane,

    How could I adapt this to make cupcakes as opposed to a loaf cake? Appreciate any advice!
    Many thanks x

  11. Terry on March 18, 2021 at 8:03 am

    Hi, I made this and mixed it using a balloon whisk rather than hand held electric whisk – it has come out very dry and crumbly – any ideas if this is might be what made it dry? Or have I overbaked it…?

    • Jane's Patisserie on March 27, 2021 at 2:09 pm

      Hello! I don’t think it would be the whisk/how you have mixed it, I think it might have been over baked so your oven may have been on the wrong setting or left in for a bit too long. Hope this helps! x

  12. Steph on March 15, 2021 at 9:58 am

    5 stars
    Hi Jane, this looks lovely!
    I’ve been gifted some mini loaf cake tins, and thought it would be nice to try them out with one of your loaf recipes, and with Easter coming up, I thought this one would be great! How much do you think it might affect cooking time, do you know – obviously less time, but should I just keep watching & poking?!
    Thanks so much

    • Jane's Patisserie on March 15, 2021 at 11:53 am

      Hiii! It would definitely work in a mini loaf tin but unfortunately I have not done it myself so I am unsure on timings x

  13. Hope on March 8, 2021 at 10:16 am

    I cannot wait to make this! However I was wondering how long this cake will last for?

  14. Sherri on March 6, 2021 at 3:26 pm

    5 stars
    Have just made this as muffins instead of a loaf and they came out PERFECT. I’ve always been terrible at making cakes so I thought I’d do muffins, I did the same recipe but cooked them for 20mins at 180c. I’m so chuffed, thank you!

  15. Nic | Nic's Adventures & Bakes on March 2, 2021 at 4:35 pm

    Thanks for sharing, this loaf cake looks a lovely Easter cake to share 🙂

  16. Katy Rumble on February 26, 2021 at 6:09 pm

    I made this today but struggled with the cake as it took so long to cook in the middle that the outside was so hard. Used a loaf tin. Any tips on how to avoid this in future? Once we got into the middle it’s fine. Just the ends..

    • Jane's Patisserie on February 28, 2021 at 11:36 am

      It may be worth lowering the temp in your oven and baking for longer instead so it doesn’t over baked the outside xx

  17. Zohra on February 26, 2021 at 5:31 pm

    Hi Jane,

    I came across your Easter Mini Egg Pinata cake and was wondering if you could use this chocolate cake recipe for that cake?

    Zohra x

    • Jane's Patisserie on February 28, 2021 at 11:38 am

      I haven’t tried it personally but I don’t see why not!

  18. Amelia on February 26, 2021 at 1:01 pm

    Do you post the nutritional information for each recipe? I am making this this weekend but want to make sure I am still tracking my nutrition and calories?

  19. Rachael on February 25, 2021 at 5:09 pm

    5 stars
    Could you substitute the whole milk for whole oatmilk? And the unsalted butter for flora plant butter?

  20. Jane on February 25, 2021 at 8:37 am

    Just love the sound of this Easter Cake.👏

  21. emma thomas on February 24, 2021 at 9:12 pm

    How would I make this gluten free? Would just substituting the flour for GF flour work?
    Thankyou ☺️

    • Jane's Patisserie on February 25, 2021 at 2:05 pm

      I haven’t tried it, but I would imagine it would be okay with xantham gum!

  22. Mary on February 24, 2021 at 7:35 pm

    Could I use 2 large eggs instead of 3 medium eggs?

    • Jane's Patisserie on February 25, 2021 at 2:14 pm

      I would say yes, but add a yolk or half another egg!

  23. Anya on February 24, 2021 at 7:14 pm

    Using the food colouring you’ve used is it straight forward to colour the buttercream? I’ve had far too many stressful experiences trying to get the buttercream the colour I want! Thanks x

    • Jane's Patisserie on February 25, 2021 at 1:31 pm

      Yep! Just add a little at a time and mix. The colouring I use is super strong so you don’t need much! x

  24. Emma on February 24, 2021 at 7:14 pm

    Hi Jane.

    I really want to use an oil based cake to make a three tier birthday cake (I was going to do your Nutella cake). Could this sponge recipe be adapted to cater for a 3 tier cake? Maybe using the above ( 3 times) for 3 8inch cake tins? If so do you know roughly how long they would take to bake?

    • Jane's Patisserie on February 25, 2021 at 2:14 pm

      I would use double for a three layer 8″ cake – not sure on timings though yet sorry!!

  25. Tricia Seery on February 24, 2021 at 6:50 pm

    That looks delicious. Love your blog.

  26. Naomi on February 24, 2021 at 6:06 pm

    Hi could you add some chocolate chips to the cake mix? If so how many?

    • Jane's Patisserie on February 25, 2021 at 1:32 pm

      I wouldn’t – the mixture is very thin in comparison to regular cake mix so would just sink x

  27. Yasmin on February 24, 2021 at 2:50 pm

    Hi Jane, this looks amazing!!
    I was just wondering if I were to bake this into 8 inch cake tins, how many tins would I need?

    Thank you!

    • Jane's Patisserie on February 25, 2021 at 2:13 pm

      It would be good for two, but the layers will be relatively thin as the mixture doesn’t rise as much as a normal cake!

  28. Hayley griffiths on February 24, 2021 at 2:34 pm

    Can you use semi skimmed

    • Jane's Patisserie on February 25, 2021 at 1:33 pm

      Please read the notes – I really do recommend whole milk x

  29. Lisa on February 24, 2021 at 1:37 pm

    Hi Jane,

    If I want to make a plain sponge base, do I just leave out the cocoa power?

    Thank you!


    • Jane's Patisserie on February 25, 2021 at 1:34 pm

      I haven’t tested it as plain – but you cannot just leave an ingredient out. It would need the flour added back in at least for the same weight x

  30. Katy Tuck on February 24, 2021 at 1:37 pm

    I’m going to try this one! Is there any chance you could share a photo or step by step guide about the butter cream? I’d love to do the tricolour, but struggling to visualise it from the instructions (Sorry for being daft!). X x

    • Lors on March 23, 2021 at 5:58 pm

      Hey…love love love all that you do….

      I am struggling to visualise this also. I would love a video to see you work your magic on the buttercream. … thank you for all your wonderful recipes.

  31. Emma G on February 24, 2021 at 1:35 pm

    Hi Jane, do I leave the clingfilm on when the buttercream is in the piping bag?

    Please can you do a recipe for a flour free chocolate cake
    Emma x

    • Jane's Patisserie on February 25, 2021 at 1:34 pm

      Yes you do leave it in the clingfilm – just snip the end of the sausage off!

  32. Emily on February 24, 2021 at 1:34 pm

    Hi Jane
    Could we instead of using a loaf tray maybe instead use a 7 inch round tin instead
    I don’t have a loaf tin
    The recipe looks amazing XXX

    • Jane's Patisserie on February 25, 2021 at 2:11 pm

      Yes that should be fine for a two layer 7″ round! xx

    • Emily on March 6, 2023 at 9:46 am

      Which piping nozzle did you use? 😍

    • Jane's Patisserie on March 6, 2023 at 11:13 am

      Hiya! I used a 2D closed star, hope this helps! x

  33. Lulu on February 24, 2021 at 1:02 pm

    5 stars
    Love your recipes trying to find a mini egg cake as my sister has requested it for her birthday hah just wondering if i can use butter instead of oil ?

    • Jane's Patisserie on February 25, 2021 at 1:35 pm

      Please see my linked recipe for a recipe without oil. x

  34. Shirley Shine on February 24, 2021 at 12:25 pm

    Hi is there anything other than milk that can be used e.g. buttermilk, yoghurt. Have you stopped doing Utube videos – loved watching these – thank you.

    • Jane's Patisserie on February 24, 2021 at 12:36 pm

      For this I have only used milk. x

  35. Deb G on February 24, 2021 at 11:55 am

    5 stars
    Hi Jane can i ask how many eggs to use if i only ever use large eggs please? Thank-you for your recipes, they are fab xx

    • Jane's Patisserie on February 24, 2021 at 12:37 pm

      I would maybe use two and a half?! So mix the third up and use half of it (or just try the yolk!) And thank you!! x

  36. Sophie on February 24, 2021 at 11:53 am

    Can’t wait to try this one! Will you be adding nutritional information and calories back into your recipes at all?

  37. Marianne Rolfe on February 24, 2021 at 11:06 am

    Hello Jane,
    Could this recipe me adapted to make either an 8” cake or cupcakes?
    Thank you

  38. Shelly Riddell on February 24, 2021 at 10:19 am

    Hi Jane, absolutely love your site and have made so many of your creations! If I wanted to make this dairy free, could I use almond milk or something? YOu mention the importance of full fat milk so Im not sure I can….. I have been making buttercream with Flora Plant and its surprisingly good!

    • Jane's Patisserie on February 24, 2021 at 10:45 am

      So for dairy milk it definitely needs the full-fat. I haven’t tried it with dairy free milk (however my vegan sponge cake recipes are fairly similar!), so as long as its a milk such as almond, oat or soya for example it should be fine! xx

  39. Miski on February 24, 2021 at 9:10 am

    5 stars


  40. Anonymous on February 24, 2021 at 9:09 am



  41. Paula Cooper on February 24, 2021 at 9:07 am

    Ignore my last comment, I’ve just read the post properly!! Thank you for all your brilliant recipes, I’ve learned to bake because of your blog! Xx

  42. Paula Cooper on February 24, 2021 at 9:05 am

    This looks amazing! Could you use sunflower oil for this instead of vegetable oil?
    I have loads of your Easter recipes saved to try in the run up to Easter, this has definitely bee added to my list! Xx

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