Description
A delightful and easy-to-make oil-based chocolate cake topped with a Mini Egg themed buttercream frosting, adorned with a generous amount of colorful Mini Eggs. Perfect for Easter celebrations or any time you crave a sweet treat!
Ingredients
Scale
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
Buttercream:
- 125 g unsalted butter (room temp)
- 250 g icing sugar
- 1 tsp vanilla extract
- Purple/pink food coloring
Decoration:
- 200–300 g Mini Eggs
- Sprinkles
Instructions
- For the Cake – Preheat oven, mix dry ingredients, add wet ingredients, bake, and cool in tin.
- For the Buttercream – Beat butter, add sugar, vanilla, divide and color buttercream.
- For the Decoration – Pipe buttercream onto cake, decorate with Mini Eggs and sprinkles.
Notes
- All decoration ideas are optional!
- Use a 2lb loaf tin for best results.
- A 2D closed star piping tip works well for piping.
- Recommended pink and purple food colorings linked in the recipe.
- For a butter-based chocolate cake option, check out the Creme Egg loaf cake recipe.
Nutrition
- Serving Size: 1 slice
- Calories: 325 kcal
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg