Mini Egg Loaf Cake Recipe

This Mini Egg Loaf Cake is the perfect treat for Easter or any time you’re craving a sweet, chocolatey dessert. A soft and buttery vanilla sponge is studded with crushed Mini Eggs, topped with a smooth vanilla buttercream, and finished with more Mini Eggs and a drizzle of melted chocolate. Whether you’re baking for a family gathering or simply indulging in a festive treat, this cake is sure to be a hit!

What Is Mini Egg Loaf Cake?

Mini Egg Loaf Cake is a delightful twist on a classic loaf cake, infused with the flavors of vanilla and crunchy chocolate Mini Eggs. The cake is moist, light, and packed with the signature pastel-colored Mini Eggs, making it a festive and visually appealing bake. Topped with a creamy buttercream and extra chocolate, it’s the ultimate Easter dessert.

Why You’ll Love This Recipe

• Simple & Easy – Made with basic ingredients and straightforward steps.
• Perfect for Easter – A festive treat featuring iconic Mini Eggs.
• Deliciously Moist – The soft sponge pairs beautifully with the rich buttercream.
• Customizable – Try different chocolates or flavors to make it your own.

this recipe

Ingredients

For the Cake:

• 175 g (¾ cup) butter, softened
• 175 g (¾ cup) caster sugar
• 3 eggs
• 1 tsp vanilla extract
• 175 g (1 ½ cups) self-raising flour
• 50 g (⅓ cup) crushed Mini Eggs

For the Buttercream:

• 125 g (½ cup) butter, softened
• 250 g (2 cups) powdered sugar
• 1 tsp vanilla extract
• 2 tbsp milk (if needed)

For Decoration:

• 100 g (¾ cup) Mini Eggs, crushed & whole
• Melted chocolate drizzle (optional)

Step-by-Step Instructions

Preparing the Cake

1. Preheat the oven to 170°C (fan) / 180°C (350°F). Grease and line a loaf tin with parchment paper.
2. In a large bowl, beat the butter and sugar together until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Gently fold in the self-raising flour until just combined. Be careful not to overmix.
5. Stir in the crushed Mini Eggs, ensuring they are evenly distributed.
6. Pour the batter into the prepared loaf tin and smooth the top.

Baking the Cake

7. Bake for 45–50 minutes, or until a skewer inserted into the center comes out clean.
8. Let the cake cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Making the Buttercream

9. In a bowl, beat the butter until smooth and creamy.
10. Gradually add the powdered sugar, mixing well after each addition.
11. Stir in the vanilla extract and add milk if needed for a spreadable consistency.

Decorating the Cake

12. Spread the buttercream evenly over the cooled loaf cake.
13. Sprinkle with crushed and whole Mini Eggs.
14. Drizzle with melted chocolate for an extra indulgent touch (optional).

Serving Suggestions

• Enjoy with a cup of tea or coffee.
• Serve alongside fresh berries for a fruity contrast.
• Pair with a scoop of vanilla ice cream for a decadent dessert.

Storing and Freezing

Storage Tips

• Keep the cake in an airtight container at room temperature for up to 3 days.
• If stored in the refrigerator, allow it to come to room temperature before serving.

Freezing Instructions

• Wrap the un-iced loaf cake in plastic wrap and freeze for up to 3 months.
• Thaw at room temperature before adding the buttercream and decorations.

Recipe Variations

• Chocolate Twist – Replace 25 g of flour with cocoa powder for a chocolatey sponge.
• Lemon Mini Egg Cake – Add zest of 1 lemon for a fresh citrus flavor.
• Gluten-Free Version – Use a gluten-free self-raising flour blend.
• White Chocolate Drizzle – Swap the melted chocolate drizzle for white chocolate.

FAQs

Can I use plain flour instead of self-raising flour?
Yes! Use plain flour and add 1 ½ tsp baking powder per 175 g (1 ½ cups) of flour.

Can I make this into cupcakes?
Absolutely! Divide the batter into a lined muffin tin and bake at 170°C (fan) / 180°C (350°F) for 18–20 minutes.

Can I use different chocolate instead of Mini Eggs?
Yes, you can substitute Mini Eggs with chopped chocolate, chocolate chips, or Maltesers for a different texture.

This Mini Egg Loaf Cake is the ultimate Easter bake—soft, buttery, and packed with crunchy chocolate pieces. It’s simple to make, beautifully decorated, and perfect for sharing with family and friends. Try it this Easter and let us know how it turns out! Happy baking!

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