Loaf cakes are one of my favourite bakes as they are so easy to put together and relatively hassle free. For Easter, I've created this Mini Egg Chocolate Loaf Cake. It's a chocolate sponge and I've decorated it with a pastel coloured vanilla buttercream to match the colours of the Mini Eggs on top. The pretty pastel colours of Mini Eggs are so iconic, and they just scream spring time!
I've used light brown sugar to make the chocolate cake extra rich and tasty, plus I added a little bit of coffee to increase the chocolatey richness. Don't worry, it doesn't add a coffee flavour, it just enhances the chocolate. Of course you don't have to add it if you don't want to! The method of piping the pastel colours together is easy to do too, scroll down to see the step by step photos and explanation.
How to make Mini Egg Chocolate Loaf Cake...
To make the sponge I mixed together light brown sugar and butter, then I whisked in eggs and coffee. Then I added self raising flour, cocoa powder and baking powder, and mixed with a whisk.
I poured the batter into a loaf tin and baked it for 1 hour and 10 minutes.
Once I had made the buttercream, I split it into three bowls and coloured one with pink food colouring, another with purple and the third with yellow.
I spread the three different coloured buttercreams out onto some cling film. Then I wrapped the cling up to create a sausage shape, I snipped off one end with scissors and then fed the buttercream sausage into a piping bag fitted with my chosen nozzle.
I piped the buttercream on top of the cake and then added plenty of Mini Eggs! The Mini Egg Chocolate Loaf Cake was so yummy and chocolatey, and it looked so pretty too!
Tips for making the Mini Egg Chocolate Loaf Cake:
- You can spread the buttercream onto the loaf cake with a spoon if you don't want to pipe it, just add blobs of each colour alternately then gently swirl together.
- You can decorate the cake with other Easter treats if you prefer!
- The cake can be frozen without the decoration, wrap it well and freeze for a maximum of 3 months.
- You can use caster sugar instead of brown sugar if you can't get hold of it.
- The coffee is optional, you can replace it with 1 tbsp milk instead. You will also need to omit the boiling water as well as the coffee.
- If you don't want to decorate the cake with buttercream, I recommend drizzling some melted chocolate all over it!
Recommended equipment & ingredients*
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More Mini Egg recipes...
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| Mini Egg Dessert Pots | Mini Layered Easter Cakes | Chocolate Meringue Easter Nests |
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| Easter Chocolate Cake | Easter Nest Cupcakes | Easter Speckled Egg Drip Cake |
 |  | |
| Mini Egg Ice Cream | Chocolate Baked Donut Easter Nests |
Mini Egg Chocolate Loaf Cake
Ingredients
For the sponge
- 200 g Butter or baking spread
- 200 g Light brown sugar (caster sugar will be ok if you prefer)
- 4 Eggs large
- 1 tsp Instant coffee granules (see notes)
- 1 tbsp Boiling water
- 175 g Self raising flour
- 25 g Cocoa powder
- ⅛ tsp Baking powder
For the buttercream
- 150 g Butter
- 300 g Icing sugar
- 1 tsp Vanilla extract
- 1-2 tbsp Milk
- Pink food colouring I use Pro Gel
- Purple food colouring I use Pro Gel
- Yellow food colouring I use Pro Gel
For decoration
- 100 g Mini Eggs
Instructions
- Pre-heat the oven to 160C Fan/180C/350F/Gas Mark 4 and grease and line a 2lb loaf tin
- Dissolve the coffee granules into the boiling water and set aside
- Mix together the butter and light brown sugar using an electric mixer or a spoon until light and fluffy
- Add the coffee and eggs and whisk in until smooth
- Whisk in the flour, baking powder and cocoa powder until fully combined
- Pour the mixture into the loaf tin and bake for an hour and 10 minutes, or until a skewer inserted in the centre comes out clean. Leave to cool fully
- To make the buttercream, use an electric mixer or a spoon to mix together the butter and icing sugar until they start to combine, then add the vanilla extract and milk, and mix until smooth. You may need more milk or you may not need it all, so add it slowly
- Divide the buttercream between three bowls. Colour one with pink food colouring, one with purple food colouring and one with yellow food colouring
- Spread the buttercream out onto some cling film, spread each colour out in a line directly next to the following colour
- Wrap the cling film tightly around the buttercream, creating a sausage shape
- Snip one end of the cling film to expose the buttercream and feed the cling film sausage into a piping bag fitted with your chosen nozzle, the snipped end first
- Pipe the buttercream onto the loaf cake, or you can spread it one with a spoon adding blobs of each colour alternately
- Decorate with the Mini Eggs
- Store in an airtight container in a cool place and eat within 3 days
Video
Notes
Nutrition
NB. This post is NOT sponsored in any way by Mini Eggs - I just love their product!
If you like this, check out more of my Loaf Cake recipes!
Or you might like more of my Easter recipes!
Pin it for later!
I'm linking this recipe up with Cook Blog Share hosted by Apple to Face Blog, and Fiesta Fridays hosted by Angie.
Kate - Gluten Free Alchemist
So pretty Kat. Mini eggs are so perfectly 'Easter'! x
Rosemary
This is so pretty. I love the pastel coloured icing which matches the mini-eggs - and you can't go wrong with a chocolate loaf cake!
Cat | Curly's Cooking
Love the look of this cake! The colours of the buttercream are absolutely perfect. Mini eggs are my favourite Easter treat.
Karen
What a delicious and very seasonal bake - so spring like! Love it ? Karen
Jenny Walters
What a beautiful and brilliant recipe! I just love the pastel colours. A really fun bake just perfect to get the kids involved with. Thanks for sharing with #CookBlogShare
Helen at the Lazy Gastronome
This is really pretty - Pinned! I love the colors - and I'd love it if you shared it at our What's for Dinner party!
https://lazygastronome.com/whats-for-dinner-sunday-link-up-243/
Chloe Edges
Everytime I think you've reached peak bake, you manage to top it! This is stunning!
Michelle Rolfe
I love mini eggs and usually eat far too many at this time of year! Looks delicious and love the matching buttercream to the eggs! Thanks for linking up to #CookBlogShare. Michelle
Donna
It's so beautiful! I've not even thought of Easter baking yet, so maybe it's time to start.
Eb Gargano | Easy Peasy Foodie
Gorgeous! LOVE the multi-coloured buttercream. Eb x
Veronica
Mini eggs are my absolute favourite! What a lovely idea to put them on top of a cake. It looks so pretty too!
Jhuls | The Not So Creative Cook
The cake looks so beautiful and the color makes me happy. Thanks for sharing, Kat!
Gbemi
I can’t wait to try! Do you think I could sub the light brown sugar for golden sugar? I fear I won’t be able to get any from the shops!
thebakingexplorer
Hi, yes you can use golden caster sugar or regular caster sugar too 🙂 Let me know how you get on!
Megan
Amazing recipe! Super easy to follow and it turned out perfect, i did mine without the coffee and it still tasted amazing! Kat has so many incredible recipes! 🙂
thebakingexplorer
Thank you so much Megan!
Shannon
If I omit the coffee do I also omit the boiling water I assume?
Thank you!!
thebakingexplorer
Yes that's right! Add 1 tbsp milk instead 🙂 Let me know how it turns out
Marie
Can you make make mini loaf versions with this recipe?
thebakingexplorer
Hi Marie, I've never done this but yes I'm sure you would be able to do this. Let me know how you get on!
Carlyn Bambridge
I have 2 packs of sponge mix, son bought and never used, just add 2 milks and eggs, will it be fine to use with this and add the cocoa?! Try to use up but not a fan of plain sponge.
Emmajay
Super easy recipe to follow and the mini egg decorations are really cute. The cake tasted so good, I think adding the coffee really developed the chocolate flavour without drying out the sponge
Northie1416
Great cake, the recipe was easy to follow and will definitely be making this again.
Emily
I had a great time trying this recipe out, easy clear instructions especially with the icing which is one of the most difficult parts for me! The loaf cake was moist and bouncy, not too dense and the icing was sweet and colourful. I was delighted because I’m not a savvy baker, so these instructions made it so easy for me to achieve! Thank you!
Naseera
Hi! Love your recipes! Would I be able to make cupcakes with this recipe? Do you suggest changing anything ?
thebakingexplorer
Hi Naseera, yes for sure, it will probably make a lot of cupcakes, maybe 16? You will also need more buttercream to cover all of the cupcakes. Let me know how it goes!
Mindy
Hello. Can you use a box chocolate cake to make things easier?
thebakingexplorer
Hi Mindy, yes you could but I'm not very familiar with box cake mixes so I don't know what tin size they are meant for. To be honest, they only really save the time of measuring out the flour and cocoa powder as usually you have to add eggs and oil/butter to the mix.