Go Back
–+ servings
Mini Egg Loaf Cake Recipe

Delicious Mini Egg Loaf Cake Recipe for a Festive Treat

Enjoy this Mini Egg Loaf Cake Recipe, a delightful dessert with colorful Mini Eggs perfect for Easter celebrations.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour can substitute with gluten-free flour blend
  • 1 teaspoon baking powder ensure it's fresh
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.5 cups unsalted butter softened; can replace with coconut oil
  • 1 cup granulated sugar alternative sweeteners can be used
  • 2 large eggs can substitute with flax eggs or applesauce
  • 1 teaspoon vanilla extract use pure vanilla for best results
  • 0.5 cups whole milk dairy-free milk options can be substituted
  • 1 cup Mini Eggs chopped; can use other candy-coated chocolates
  • 1 tablespoon flour for coating Mini Eggs
For the Optional Glaze
  • 1 cup powdered sugar confectionery alternatives can be used
  • 2 tablespoons milk
  • 0.25 teaspoon vanilla extract for glaze

Equipment

  • 9x5-inch loaf pan
  • Mixing bowls
  • electric mixer
  • Whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. Cream the softened butter and granulated sugar until light and fluffy.
  4. Incorporate the eggs one at a time and mix in the vanilla extract.
  5. Combine the dry ingredients alternately with the milk.
  6. Toss the chopped Mini Eggs with flour and gently fold them into the batter.
  7. Pour the batter into the prepared loaf pan.
  8. Bake for 55-60 minutes until a toothpick comes out clean.
  9. Allow to cool in the pan for 10-15 minutes before transferring to a wire rack.
  10. For glaze, whisk the powdered sugar, milk, vanilla extract, and a pinch of salt until smooth.
  11. Drizzle the glaze over the cooled cake and decorate with reserved Mini Eggs.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 16gVitamin A: 300IUCalcium: 30mgIron: 1mg

Notes

Store in an airtight container to maintain moisture. For longer storage, refrigerate or freeze as needed.

Tried this recipe?

Let us know how it was!