Mini Egg Chocolate Loaf Cake

Mini Egg Chocolate Loaf Cake

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.

Mini Egg Chocolate Loaf Cake

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!

Mini Egg Chocolate Loaf Cake

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!
Mini Egg Chocolate Loaf Cake

Recommended equipment & ingredients*

Loaf cake tinPiping bagsLoaf cake storage box
Loaf cake tin linersElectric hand mixerCake tester
Jem 1E Piping nozzleWilton 1M Piping nozzleMini Eggs
Pink food colouringYellow food colouringPurple food colouring

*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

More Mini Egg recipes…

Mini Egg Dessert Pots
Mini Egg Dessert PotsMini Layered Easter CakesChocolate Meringue Easter Nests
Easter Chocolate CakeEaster Nest CupcakesEaster Speckled Egg Drip Cake
Easter Chocolate CakeEaster Nest CupcakesEaster Speckled Egg Drip Cake
Mini Egg Ice Cream
Mini Egg Ice Cream
Mini Egg Chocolate Loaf Cake

Mini Egg Chocolate Loaf Cake

Rich chocolate sponge with pastel coloured vanilla buttercream and Mini Eggs
5 from 11 votes
Print Pin Rate
Course: Dessert
Cuisine: British
Keyword: Cake
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 40 minutes
Servings: 10
Author: thebakingexplorer


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
  • 1/8 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


  • 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
Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!


The coffee intensifies the chocolate flavour – it will not make the loaf taste of coffee. If you want to leave it out, replace the coffee and the boiling water with 1 tbsp milk instead.


Calories: 539kcal | Carbohydrates: 64g | Protein: 5g | Fat: 31g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 287mg | Potassium: 120mg | Fiber: 1g | Sugar: 49g | Vitamin A: 970IU | Calcium: 44mg | Iron: 1mg

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!

Mini Egg Chocolate Loaf Cake
Mini Egg Chocolate Loaf Cake

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.

24 comments / Add your comment below

  1. 5 stars
    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

  2. 5 stars
    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

  3. 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!

    1. Hi, yes you can use golden caster sugar or regular caster sugar too 🙂 Let me know how you get on!

    1. 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!

  4. 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.

  5. 5 stars
    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

  6. 5 stars
    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!

  7. Hi! Love your recipes! Would I be able to make cupcakes with this recipe? Do you suggest changing anything ?

    1. 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!

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