Mini Egg Loaf Cake (Print Version)
# Ingredients:
→ For the Cake
01 -
200g self raising flour
02 -
50g cocoa powder
03 -
200g light brown sugar
04 -
3 medium eggs
05 -
150ml vegetable oil
06 -
150ml whole milk
→ For the Buttercream
07 -
125g unsalted butter (room temperature)
08 -
250g icing sugar
09 -
1 tsp vanilla extract
10 -
Purple and pink food coloring
→ For the Decoration
11 -
200-300g Mini Eggs
12 -
Sprinkles of your choice
# Instructions:
01 -
Preheat your oven to 180ºC (160ºC fan/350ºF). Line a 2lb loaf tin with parchment paper, ensuring the paper extends above the sides for easy removal later.
02 -
In a large mixing bowl, add the self raising flour, cocoa powder, and light brown sugar. Whisk these dry ingredients together until well combined and free of lumps.
03 -
Add the eggs, vegetable oil, and whole milk to the bowl with your dry ingredients. Whisk briefly until everything is just combined into a smooth batter. Be careful not to overmix.
04 -
Pour the cake batter into your prepared loaf tin. Bake in the preheated oven for 50-55 minutes, or until a skewer inserted into the center comes out clean. The cake should be risen and springy to the touch.
05 -
Once baked, leave the cake to cool completely in the tin. This helps it set properly and prevents it from breaking when removed.
06 -
In a clean bowl, beat the room temperature butter on its own for a few minutes until pale and fluffy. Add in the icing sugar gradually and beat again until smooth and creamy. If the mixture is very thick, you can add 1 tablespoon of boiling water to loosen it slightly.
07 -
Add the vanilla extract to the buttercream and beat again to incorporate. Divide the buttercream into three portions. Color one portion purple, the second portion pink, and leave the third portion white.
08 -
For an ombré effect, place the three colors of buttercream onto cling film in lines next to each other. Roll it into a sausage shape, twist the ends closed, and then place inside a piping bag fitted with your favorite piping tip (a 2D closed star tip works well).
09 -
Pipe the multi-colored buttercream onto the cooled cake in your preferred pattern. A simple approach is to pipe rows of swirls across the top of the loaf cake, creating a beautiful gradient effect.
10 -
Complete your cake by arranging Mini Eggs and sprinkles on top of the buttercream. Press them in gently to ensure they stick but don't sink into the frosting.
# Notes:
01 -
This festive Easter loaf cake features a moist chocolate base made with oil instead of butter for extra tenderness, topped with colorful Mini Egg-themed buttercream.
02 -
The ombré buttercream effect is achieved by placing three colors of frosting side-by-side on cling film before adding to a piping bag - no special techniques required!
03 -
This cake keeps well in an airtight container at room temperature for 3-4 days, making it perfect for preparing ahead of Easter celebrations.