Mini Egg Loaf Cake!
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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.
Sponge
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!
Decoration
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!
Ingredients
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
Buttercream
- 125 g unsalted butter (room temp)
- 250 g icing sugar
- 1 tsp vanilla extract
- Purple/pink food colouring
Decoration
- 200-300 g Mini Eggs
- Sprinkles
Instructions
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!
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!
- 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!
ENJOY!
Find my other Easter Recipes on my Recipes Page!
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J x
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Can you use semi skimmed
Milk?
Please read the notes – I really do recommend whole milk x
Hi Jane,
If I want to make a plain sponge base, do I just leave out the cocoa power?
Thank you!
Lisa
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
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
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.
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
Yes you do leave it in the clingfilm – just snip the end of the sausage off!
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
Yes that should be fine for a two layer 7″ round! xx
Which piping nozzle did you use? 😍
Hiya! I used a 2D closed star, hope this helps! x
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 ?
Please see my linked recipe for a recipe without oil. x
I am disappointed with this bake. Normally all of your recipes I’ve tried turn out well. This however didn’t. Came out very dry.
Hiya – that’s a shame. That simply means it’s over baked – ovens can unfortunately vary alot, so it just means yours runs hotter x
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.
For this I have only used milk. x
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
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
Can’t wait to try this one! Will you be adding nutritional information and calories back into your recipes at all?
Hello Jane,
Could this recipe me adapted to make either an 8” cake or cupcakes?
Thank you
Marianne
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!
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
OOHHH I’M GOING TO TRY AND MAKE THIS ASAP!!!
THANKS JANE <3
XXX
OOHHH I’M GOING TO TRY AND MAKE THIS ASAP!!!
THANKS JANE <3
XXX
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
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