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!