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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I cannot wait to make this! However I was wondering how long this cake will last for?
3-4 days! x
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!
Thanks for sharing, this loaf cake looks a lovely Easter cake to share 🙂
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..
It may be worth lowering the temp in your oven and baking for longer instead so it doesn’t over baked the outside xx
Hi, maybe try the following using a baking strap. I have found them very useful for my bakes. Remember to soak before using. “Flat Top: The strap keeps the edges of the loaf pan cooler for longer, allowing the centre to rise at the same rate as the sides. This prevents a high, cracked dome on loaf cakes and quick breads.”
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
I haven’t tried it personally but I don’t see why not!
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?
Could you substitute the whole milk for whole oatmilk? And the unsalted butter for flora plant butter?
That should work! x
Just love the sound of this Easter Cake.👏
How would I make this gluten free? Would just substituting the flour for GF flour work?
Thankyou ☺️
I haven’t tried it, but I would imagine it would be okay with xantham gum!
Could I use 2 large eggs instead of 3 medium eggs?
I would say yes, but add a yolk or half another egg!
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
Yep! Just add a little at a time and mix. The colouring I use is super strong so you don’t need much! x
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?
I would use double for a three layer 8″ cake – not sure on timings though yet sorry!!
That looks delicious. Love your blog.
Hi could you add some chocolate chips to the cake mix? If so how many?
I wouldn’t – the mixture is very thin in comparison to regular cake mix so would just sink x
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!
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!