Oh, my friends! Let’s talk about a delightful treat that truly brings the essence of spring and the joyous spirit of Easter to your kitchen: the Mini Egg Loaf Cake. 🤤💐
I remember the first time I baked this enchanting cake. The kitchen filled with the sweet aroma of baking, and as soon as I pulled it out of the oven and adorned it with vibrant frosting and colorful mini chocolate eggs, I felt like a pastry magician. This cake isn’t just a feast for the taste buds; it’s also a visual delight that makes everyone smile. Each slice is like a celebration wrapped in soft, fluffy goodness, and the unexpected mini chocolate egg surprises are a sheer delight! It’s perfect for dessert tables or just a little indulgent treat for yourself. Trust me, once you taste this cake, you’ll find any excuse to bake it again!
What’s in Mini Egg Loaf Cake?
Understanding the ingredients that make this scrumptious cake possible adds to the fun of making it! Here’s what we’ll be using:
All-Purpose Flour: The backbone of any cake, giving it that lovely structure. I tend to always keep a bag on hand for whenever the baking fever strikes!
Granulated Sugar: This sweetness not only elevates the flavor but also contributes to the moist texture we all love in cakes.
Unsalted Butter: Romantic buttery richness provides an exquisite flavor, and I always suggest using the good stuff for this cake; it’s worth every creamy bite!
Eggs: These little wonders hold everything together while infusing the cake with richness.
Milk: Adding moisture, giving the cake that tender crumb. Whole milk is fantastic, but I’ve used almond or oat milk when I wanted a dairy-free version (and it came out scrumptious!).
Vanilla Extract: Just a splash for an added layer of sweet floral notes. Pure vanilla is always my go-to for baking!
Baking Powder: The magic agent that makes our cake rise and become that wonderful fluffy loaf we crave.
Mini Chocolate Eggs: The real showstopper! These little gems add bursts of chocolate joy with every bite. They just scream “celebrate!”
Oh, but wait! Let’s not forget about the frosting!
Unsalted Butter: We need more butter for this fluffy, dreamy frosting that will top our cake.
Powdered Sugar: For that heavenly sweetness and a smooth consistency.
Milk: Just a smidge to achieve the perfect spreadability of our frosting.
Food Coloring: Pink, yellow, and purple—because we eat with our eyes first, right?
Extra Mini Chocolate Eggs: For that gorgeous decoration that makes this cake truly pop!
Is Mini Egg Loaf Cake Good for You?
While we can’t really call cake “health food,” we can take a moment to appreciate some of the lovely attributes packed into our Mini Egg Loaf Cake. Just remember to enjoy slices in moderation!
Eggs: They provide protein, which is an important building block for our bones and muscles. Say hello to a bit of strength, even in a treat!
Butter: Full of healthy fats that can be good for our bodies when enjoyed in moderation. It’s all about balance!
Chocolate: Dark chocolate, in particular, is packed with antioxidants. The mini chocolate eggs give you a delicious chocolatey experience without going overboard.
However, a gentle reminder: the sugar and fat content is high in this cake, so I definitely recommend pairing it with fun occasions rather than an everyday indulgence.
Ingredients
– 250g (2 cups) all-purpose flour
– 250g (1 1/4 cups) granulated sugar
– 125g (1/2 cup) unsalted butter, softened
– 2 large eggs
– 200ml (about 3/4 cup + 1 tablespoon) milk
– 1 tsp vanilla extract
– 2 tsp baking powder
– 1/2 tsp salt
– 100g (about 1 cup) mini chocolate eggs, roughly chopped
– **For the Frosting**:
– 200g (1 cup) unsalted butter, softened
– 400g (3 1/4 cups) powdered sugar, sifted
– 2-4 tbsp milk
– 1 tsp vanilla extract
– Food coloring (pink, yellow, and purple)
– Extra mini chocolate eggs for decoration
This recipe will serve approximately 8-10 delightful slices, perfect for sharing (or not)!
How to Make Mini Egg Loaf Cake?
Alright, let’s get our hands a little floury! Here’s a step-by-step guide to whip up your very own Mini Egg Loaf Cake:
1. Preheat your oven to 180°C (350°F) and grease your loaf pan (approximately 8×4 inches) with butter or non-stick spray. Don’t forget to line it with parchment paper too!
2. In a large mixing bowl, cream together the softened butter and granulated sugar until it’s light and fluffy—this will take about 3-5 minutes with an electric mixer.
3. Add the eggs one at a time, mixing well after each addition. Then stir in that lovely vanilla extract.
4. In a separate bowl, combine the all-purpose flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, alternating with the milk (start and end with the flour). Mix until just combined — we don’t want to overmix it!
5. Gently fold in those irresistible chopped mini chocolate eggs.
6. Pour the batter into the prepared loaf pan and smooth the top. Bake for about 50-60 minutes or until a toothpick inserted in the center comes out clean.
7. Once baked, let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
8. For the frosting, beat the softened butter until creamy. Gradually add the sifted powdered sugar and mix on low speed until everything is incorporated.
9. Add that wonderful vanilla extract and 2 tablespoons of milk, mixing until smooth. If the frosting seems too thick, add a few more drops of milk as needed.
10. Divide the frosting into three separate bowls and tint each with pink, yellow, and purple food coloring.
11. Now comes the fun part! Using a piping bag fitted with different nozzles, swirl the colored frosting over the cooled loaf cake.
12. Decorate the top with those extra mini chocolate eggs and any additional festive decorations your heart desires.
13. Slice up and serve this delightfully cheerful cake, and watch the smiles unfold!
Pretty Sweet Tips and Tricks!
– You can always replace the mini chocolate eggs with other fun candies for variation! Think about crushed cookies or different chocolate types if you want to mix things up.
– Not a frosting fan? Dust the cooled cake with powdered sugar for a simple yet elegant look.
– This cake can be made ahead of time! It freezes beautifully. Just wrap it well and thaw it when you’re ready to unleash the happiness.
So there you have it! The Mini Egg Loaf Cake is your new springtime superstar! I encourage you to try making this cake; it’s not just a recipe but a little memory waiting to happen. Whether it’s for Easter, a birthday, or just because you deserve something delightful, bake it, savor it, and please share your experience! Happy baking, my friends!
