Mini Egg Loaf Cake Recipe

Introduction

Mini Egg Loaf Cake is a delightful and indulgent treat that’s perfect for Easter or any spring gathering. This moist and flavorful cake features the delicious crunch of Mini Eggs, wrapped in a soft, tender crumb. The colorful candy-coated eggs add a festive touch and bring a burst of sweetness to each bite. Whether you’re hosting a brunch, a tea party, or just looking for a fun and easy dessert to make, this Mini Egg Loaf Cake is sure to impress.

This simple yet scrumptious cake is easy to make and can be enjoyed by people of all ages. The combination of rich, buttery cake and the colorful Mini Eggs provides a great balance of flavors and textures. Whether you are an experienced baker or just starting out, this recipe will guide you through every step. Plus, it’s versatile enough for you to tweak and customize to suit your preferences.

Why You’ll Love Mini Egg Loaf Cake

• Perfect for Easter: With its colorful Mini Eggs embedded in the cake, it’s a wonderful treat for Easter celebrations, adding a festive and whimsical touch to your dessert table.
• Moist and Flavorful: The loaf cake itself is soft, moist, and buttery, with the added crunch and sweetness of the Mini Eggs offering a delightful contrast to the smooth texture of the cake.
• Simple to Make: With just a few ingredients and a straightforward process, this cake is easy to prepare, even for beginner bakers. No complicated techniques are required!
• Customizable: You can modify the cake to your liking. Whether you add more Mini Eggs, a glaze on top, or substitute different candies, there’s plenty of room for personalization.
• Great for Sharing: The loaf cake is easy to slice into individual servings, making it perfect for parties, family gatherings, or as a special snack to share.

Preparation and Cooking Time

• Total Time: 1 hour 15 minutes
• Preparation Time: 15 minutes
• Cooking Time: 55-60 minutes
• Servings: Approximately 8-10 slices
• Calories per Serving: Around 220-250 calories per slice, depending on portion sizes and ingredients used.

Nutrition Facts (Per Serving)

• Calories: 220-250 kcal
• Fat: 12-14g
• Carbohydrates: 28-32g
• Protein: 3g
• Fiber: 1g
• Sugar: 18-20g

Ingredients

For the Mini Egg Loaf Cake:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup whole milk
• 1 ½ cups Mini Eggs, roughly chopped (reserve some for decoration)
• 1 tablespoon all-purpose flour (for coating the Mini Eggs)

For the Glaze (Optional):

• 1 cup powdered sugar
• 2 tablespoons milk
• ½ teaspoon vanilla extract
• A pinch of salt

Special Equipment

While making the Mini Egg Loaf Cake doesn’t require any specialized equipment, a few tools will make the process easier and ensure the best results:

1. Loaf Pan: A standard 9×5-inch loaf pan is ideal for this recipe. Make sure it’s well-greased or lined with parchment paper to prevent the cake from sticking.
2. Electric Mixer: Using an electric mixer makes creaming the butter and sugar easier, and helps achieve a light and fluffy texture for the batter. You can also mix by hand, but a mixer speeds up the process.
3. Mixing Bowls: You’ll need separate bowls for mixing the dry ingredients, wet ingredients, and the chopped Mini Eggs. Large mixing bowls are ideal for easy stirring and combining.
4. Measuring Cups and Spoons: Accurate measurements ensure the right consistency and texture in the cake, so use standard measuring cups and spoons.
5. Spatula or Spoon: A spatula will be handy for folding the chopped Mini Eggs into the batter without crushing them too much.

Step-by-Step Instructions

1. Prepare the Loaf Pan and Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, or line it with parchment paper for easy removal of the cake once it’s baked.

2. Mix the Dry Ingredients

In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. These dry ingredients will help provide the structure and leavening for the cake, ensuring it rises evenly and has a soft texture.

3. Cream the Butter and Sugar

In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy. This should take about 2-3 minutes on medium speed. Creaming the butter and sugar together properly is key to ensuring a light, airy texture in the final cake.

4. Add the Eggs and Vanilla

Add the eggs, one at a time, to the butter and sugar mixture, beating well after each addition. Then, stir in the vanilla extract. The eggs help bind the ingredients together, and the vanilla adds a rich flavor to the cake.

5. Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk. Start by adding a third of the dry mixture, followed by half of the milk, and continue alternating until all ingredients are combined. Mix until just incorporated to avoid overmixing, which can result in a dense cake.

6. Prepare the Mini Eggs

In a small bowl, toss the chopped Mini Eggs with a tablespoon of flour. This step helps prevent the Mini Eggs from sinking to the bottom of the loaf while baking, ensuring they stay evenly distributed throughout the cake. Gently fold the flour-coated Mini Eggs into the batter, being careful not to break them up too much.

7. Transfer the Batter to the Loaf Pan

Pour the prepared cake batter into the greased loaf pan, spreading it out evenly. Tap the pan gently on the counter to remove any air bubbles and smooth the top of the batter with a spatula.

8. Bake the Cake

Place the loaf pan in the preheated oven and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown on top, and you should be able to see the Mini Eggs peeking through the surface. Avoid opening the oven door too often while baking, as this can cause the cake to sink.

9. Cool the Cake

Allow the cake to cool in the pan for about 10-15 minutes. Then, transfer it to a wire rack to cool completely. This will prevent the cake from becoming soggy and help it firm up for easier slicing.

10. Make the Glaze (Optional)

While the cake is cooling, you can prepare the glaze, if desired. In a small bowl, whisk together the powdered sugar, milk, vanilla extract, and a pinch of salt until smooth and pourable. Drizzle the glaze over the cooled cake for an extra touch of sweetness and shine.

11. Decorate and Serve

Once the glaze has set, or if you prefer to skip the glaze, you can decorate the top of the cake with reserved Mini Eggs. Simply scatter a few of the whole Mini Eggs across the top of the cake for a decorative and festive touch.

Slice the cake into generous pieces and serve. Enjoy the moist, flavorful cake with a cup of coffee or tea, or present it as a delightful dessert at your next gathering.

Tips for Perfect Mini Egg Loaf Cake

• Don’t Overmix: When adding the dry ingredients to the wet ingredients, mix until just combined. Overmixing can result in a dense cake.
• Coat the Mini Eggs in Flour: This simple step ensures that the Mini Eggs stay evenly distributed in the batter and don’t all sink to the bottom during baking.
• Check the Cake for Doneness: Ovens can vary, so start checking the cake about 5 minutes before the recommended baking time is up. A toothpick should come out clean or with just a few crumbs attached when the cake is done.
• Use Room Temperature Ingredients: Ensure the butter, eggs, and milk are at room temperature before mixing. This helps them blend together more easily and creates a smoother batter.
• Avoid Overbaking: Keep an eye on the cake as it bakes. Overbaking can dry it out, so take it out of the oven as soon as a toothpick comes out clean.

Variations of Mini Egg Loaf Cake

• Mini Egg Chocolate Loaf Cake: Add ½ cup of cocoa powder to the dry ingredients for a richer, chocolatey version of the cake. This variation pairs wonderfully with the Mini Eggs’ candy coating.
• Mini Egg Carrot Cake Loaf: Incorporate 1 cup of grated carrot into the batter, along with a teaspoon of cinnamon and nutmeg for a spiced, Easter-inspired twist.
• Mini Egg Lemon Loaf Cake: Add a tablespoon of lemon zest and a tablespoon of lemon juice to the batter for a fresh, zesty flavor. This adds a light, citrusy note that pairs well with the sweetness of the Mini Eggs.
• Mini Egg Bundt Cake: Instead of baking the batter in a loaf pan, pour it into a Bundt cake pan for a more dramatic presentation. You can also drizzle the glaze over the top for an extra touch of sweetness.

Storage and Shelf Life

Mini Egg Loaf Cake is best enjoyed fresh, but you can store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep the cake fresh for a longer period, wrap it tightly in plastic wrap and refrigerate it. The cake will stay fresh for up to a week in the fridge.

For longer storage, you can freeze the cake. Slice the loaf into individual servings, wrap each slice tightly in plastic wrap, and place the slices in a freezer-safe bag or container. The cake will stay fresh for up to 2-3 months. To thaw, simply leave it at room temperature for a couple of hours or heat individual slices in the microwave for a few seconds.

Side Dishes and Pairings for Mini Egg Loaf Cake

• Whipped Cream or Ice Cream: A dollop of freshly whipped cream or a scoop of vanilla ice cream complements the sweet, moist cake and adds a creamy texture.
• Fresh Fruit: Serve the loaf cake with a side of seasonal fruit, like berries or citrus slices, for a refreshing contrast to the richness of the cake.
• Coffee or Tea: A warm cup of coffee or tea makes the perfect pairing for this cake, especially for a cozy afternoon snack or dessert.
• Easter Brunch Dishes: Mini Egg Loaf Cake pairs well with other Easter brunch staples, like deviled eggs, roasted vegetables, and quiches, creating a well-rounded meal.

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Conclusion

Mini Egg Loaf Cake is a fun and festive treat that’s perfect for Easter celebrations or any springtime gathering. With its moist texture, rich flavor, and colorful Mini Eggs, it’s a cake that’s sure to brighten up any dessert table. Easy to make and customize, this recipe will quickly become a favorite in your baking repertoire. Whether you enjoy it with a cup of tea or serve it as part of a larger celebration, this cake will make any occasion a little sweeter.