Festive Mini Egg Loaf Cake
Mini Egg Loaf Cake a rich chocolate loaf cake topped with colorful buttercream swirls, mini chocolate eggs, and sprinkles for a festive finish.
Calories:
Ingredients
For the cake
- 200 g self raising flour
- 50 g cocoa powder
- 200 g light brown sugar
- 3 medium eggs
- 150 ml vegetable oil
- 150 ml whole milk
For the buttercream
- 125 g unsalted butter room temperature
- 250 g icing sugar
- 1 teaspoon vanilla extract
- Purple and pink food colouring
For decoration
- 200 to 300 g mini eggs
- Sprinkles
Instructions
- Preheat oven to 180°C (160°C fan) and line a 2 lb loaf tin.
- Whisk flour, cocoa powder, and brown sugar together.
- Add eggs, oil, and milk, whisk until smooth.
- Pour into tin and bake 50 to 55 minutes until a skewer comes out clean.
- Cool completely in the tin.
- Beat butter, icing sugar, and vanilla until fluffy, adding boiling water if needed.
- Divide frosting into three bowls and color purple, pink, and plain.
- Pipe swirls and decorate with mini eggs and sprinkles.