Description
A moist, fluffy cake filled with mini chocolate eggs, this mini loaf is the perfect Easter treat. The combination of chocolate and soft cake makes it a delightful dessert or snack to celebrate the season.
Ingredients
For the Mini Egg Loaf Cake:
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1 ½ cups all-purpose flour
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1 teaspoon baking powder
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½ teaspoon baking soda
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¼ teaspoon salt
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½ cup unsalted butter, softened
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1 cup granulated sugar
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2 large eggs
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1 teaspoon vanilla extract
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½ cup whole milk
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1 ½ cups Mini Eggs, roughly chopped (reserve some for decoration)
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1 tablespoon all-purpose flour (for coating the Mini Eggs)
For the Glaze (Optional):
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1 cup powdered sugar
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2 tablespoons milk
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½ teaspoon vanilla extract
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A pinch of salt
Instructions
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes
Nutrition
- Calories: 220-250 kcal
- Fat: 12-14g
- Carbohydrates: 28-32g
- Protein: 3g