Cadbury Egg Chocolate Loaf Cake with Buttercream
Rich chocolate loaf cake with mini chocolate chips, topped with vanilla buttercream piped in multiple colors and studded with Cadbury mini eggs. The dense, moist crumb comes from melted butter and cocoa powder, while the buttercream provides a sweet contrast. A festive option for Easter or chocolate lovers.
Ingredients
- 1 cup all purpose flour
- ½ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 2 large eggs, room temperature
- 1 cup granulated sugar
- 2 cup salted butter, melted
- ½ cup milk, room temperature
- 1 ½ teaspoons pure vanilla extract
- 1 cup mini chocolate chips
- ¼ cup hot water
- 1 cup salted butter, slightly softened
- 2 teaspoons vanilla
- 4 cups powdered sugar
- 1 tablespoons milk, as needed(optional)
- gel food coloring
- 1 cup Cadbury mini eggsother chocolate candies1:1serveeggs-free
changes aesthetic and flavor profile
Instructions
- 1
Preheat oven to 350°F. Grease a standard loaf pan and line the bottom and all sides with parchment paper.
- 2
Whisk together flour, cocoa powder, and baking powder in a large bowl. Set aside.
- 3
Whisk eggs and sugar in a medium bowl until combined.
- 4
Stir in melted butter, milk, and vanilla extract until combined.
- 5
Pour wet ingredients into flour mixture and whisk. Add hot water and stir well until fully combined. Fold in chocolate chips.
- 6
Pour batter into prepared loaf pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- 7
Cool cake completely in pan for one hour. Remove from pan and cool another hour before frosting.
- 8
Combine butter and vanilla in a large bowl and mix on medium speed for 2 minutes. Add powdered sugar and mix on low until just combined. Mix on high until frosting is fluffy. Add milk as needed for desired consistency.
- 9
Divide frosting into 2-3 bowls depending on desired number of colors. Tint with gel food coloring.
- 10
Pipe frosting onto top of cooled loaf. Arrange Cadbury mini eggs on top in rows for easy slicing.
Tips
Room temperature eggs and milk mix more evenly into the batter.
A toothpick test ensures the cake is baked through without drying out.
Two hours of cooling time is essential before frosting to prevent melting.
Use gel food coloring for vibrant colors without thinning the frosting.
Good to Know
Store covered at room temperature for up to 2 days, or refrigerate for up to 4 days. Frosting may firm up when chilled.
Bake the cake 1-2 days ahead. Frost on the day of serving for best appearance. Unfrosted cake freezes well for up to 1 month.
Slice with a sharp knife wiped between cuts for clean portions. Serve at room temperature.
Common Mistakes
Do not skip cooling time in the pan; removing too early may cause the cake to crack or crumble.
Do not overmix the batter after adding flour; mix only until combined to avoid a tough crumb.
Do not add milk to frosting all at once; add gradually to avoid a runny consistency.
Substitutions
changes aesthetic and flavor profile