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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!
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.
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.
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.
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!!
I hope you love the recipe! Enjoy! x
Mini Egg Loaf Cake!
- 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
For the Cake
- Preheat your oven to 180C/160 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!
- 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!
- This is the Pink food colouring that I use!
- And this is the Purple food colouring that I use!
- If you would like a chocolate cake made with butter - use the cake from my Creme Egg Loaf Cake!
Find my other Easter Recipes on my Recipes Page!
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