Frosted white chocolate Easter cake

Frosted white chocolate Easter cake

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(78 ratings)

Prep: 10 mins Cook: 1 hr Plus cooling


Serves 10
A slice of this Madeira-style cake is wonderful with a morning cup of tea or coffee

Nutrition and extra info

  • Can be frozen un-iced

Nutrition: per serving

  • kcal770
  • fat50g
  • saturates29g
  • carbs76g
  • sugars58g
  • fibre1g
  • protein7g
  • salt1.04g
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  • 250g butter, plus a little extra for greasing



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 140g white chocolate, broken into pieces
  • 250ml milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 1 tsp vanilla extract
  • 250g self-raising flour
  • ¼ tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 300g caster sugar
  • 2 large egg, lightly beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

For the frosting

  • 300g tub Philadelphia cheese
  • 85g butter, softened



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100g icing sugar, sifted
  • mini eggs, to decorate (or use 50g/2oz chopped hazelnuts)



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…


  1. Heat oven to 160C/fan 140C/gas 3. Grease a deep 23cm cake tin and line the base with greaseproof paper. Place the butter, white chocolate, milk and vanilla extract in a small saucepan, then heat gently, stirring, until melted. Combine the flour, bicarb and sugar in a large bowl with a pinch of salt, then stir in the melted ingredients and eggs until smooth. Pour the batter into the tin, then bake for 1 hr, or until the cake is golden and a skewer inserted into the centre comes out clean. Cool in the tin. Once cool, the cake can be wrapped in cling film and foil, then frozen for up to 1 month.

  2. To make the frosting, beat together the Philadelphia, butter and icing sugar until smooth. Spread over the cake, then decorate with mini eggs.

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Comments (111)

EllieJam's picture

I made this as a christening cake for my daughter this weekend. I doubled up the ingredients & make a 2 tier cake & iced it with orange buttercream & sugar flowers.

I had a lot of complements on the cake & it all got eaten! It was very moist & tasted a bit like sticky toffee pudding, but I got a good rise in both cakes too. If you're looking for a standard sponge cake then this isn't the cake for you, but it's a delicious party cake & quite robust for dowelling and stacking.

I used a spring form tin & it did leak a little bit & I tried to take it out of the tin a bit soon & nearly destroyed it, so do let it cool properly & maybe use a lined solid tin.

90shermj's picture

I wish I'd read the reviews before I baked this cake. Cake was flat as a pancake and soggy. So disappointed.

dave_l64's picture

Followed the recipe to the letter and I'm very disappointed with the result, cake sank in the middle, runny frosting. Would not recommend this recipe. :[

ewanwallace1's picture

Like some other reviewers here I am very disappointed after baking this today. After two hours in the oven it is still completely uncooked in the middle (I actually slightly under-added the wet ingredients to make sure it wouldn't be too wet a mixture).
I now understand the other comments describing this as 'rubbery,' it tastes awful and you can literally squeeze it between your fingers and watch it rebound like rubber.
Complete and utter waste of time and resources. My advice would be to look for another recipe.

Bus Fayre's picture

This is a great recipe especially if you have a sweet tooth. I tried this recipe and the polka dot cake by Cupcake Jemma (can't remember the link but you can find it on my blog My husband preferred this one, but I preferred the Cupcake Jemma one, because it contained fresh fruit and whipped cream which offset the sweetness. I will definitely make this again as an Easter treat at the weekend.

andreastenner's picture

I made this cake for my Daughters 15 Birthday all our family and friends thought it was wonderful so I am now making another one for her Birthday Sleepover tomorrow night, a request from her friends. I followed the recipe to the letter and used a silicone tin, which work very well, I made sure the cake was completely cold before peeling of the cake tin! I actually made two cakes at a time and put white chocolate icing in the middle and one cake on top of the other and white chocolate icing on top. Definitely recommend this cake.

Rachel.E.Smith.'s picture

I am making this again at my dad's request for Father's Day - he absolutely loves it! :) Can understand why haters of cheesecake may wish to select a different frosting - perhaps more of a white chocolate buttercream rather than soft cheese? - but I love it!!! I agree that a less deep tin is better - also careful not to make consistency too runny. Thanks for this great spring recipe (... even though I am making it in summer!!)

Mlucas432's picture

Don't bother making this!
Don't waste your time!
Thus recipie is awful and I have just taken if out the oven and washed, yes washed it down the sink!
Who ever made this up could not bake an egg!

mrsmongoose4's picture

Just made this for my daughters birthday party, she didn't particularly like the frosting as it tasted very much like a cheesecake so I used the frosting recipe from the 'White Chocolate Spotty Cake' recipe instead and it's turned out lovely, all kids happy :-D

cakeonthehill's picture

Greasy, chewy and rubbery. I did everything as per recipe and it still did not turn out well. I bake a lot of cakes but this one was a dud! Went straight in the bin - total waste.

jeanieh's picture

Made this for my father-in-law's birthday a few years ago as it fell on Easter time. Quick and easy and tasted lovely. Simple decorations but looked very nice.

Katyh22's picture

This may sound like a stupid question but is the nutritional information displayed underneath the photograph of the cake per slice or for the whole cake?

trafalgarhills's picture

Can't believe the negative comments. I make this cake very regularly for birthdays or special occasions, and am even having to make it on request for my friends. Always turns out fantastically well, and it is so easy to make. The icing tastes lovely and lemony - not like cream cheese. My tip would be not to put it in too small and deep a tin - or it may take longer to bake. Off to make it now for my Mother in law's 70th birthday party.

jozine's picture

This is the birthday cake of choice in our house, it never fails to disappoint.

laura88x's picture

Made this 3 times - absolute winner!

joblow68's picture

Made this for Easter was a bit worried when I read some of the reviews,but since then I've made it twice more its an amazing cake & every one who has had it had loved it. Making it again this weekend for my nans 93rd birthday.

lapetitecoco's picture

This was the very first cake I've ever made in my entire life and it turned out excellent. My cake did need a little longer than the recommended 1 hour, as it did drop a little in the middle, but disaster was averted. Tip- melt in some more white chocolate to add to the frosting!

davenaki's picture

After reading some of the comments i was worried baking this cake ,but i was quiet surprised how it turned out ,it was lovely and moist ,I did bake the cake in two smaller tins for about 40 mins,then sandwiched them together ,I also used mascarpone cheese instead of philadelphia cheese, all the family loved it , I will be baking it again.

lovelyamanda's picture

Tasted really greasy and I ended up throwing it away. Followed the recipe to the letter but was not a hit with me

marionhill's picture

From reading the reviews this cake was either going to be a disaster or a success. Mine worked out amazing. So I'm very surprised. This is only the second cake that I have ever baked. I just followed the instructions exactly. However I did pre heat the oven for about 30 minutes. A tip from me is not for the mini eggs to go on until serving as the colouring on the eggs run and ruin the cake. Plus the cake is stored in the fridge and ruins the taste of the choc eggs.
All in all it's extremely delicious. I will be making it again, so don't be put off by the bad reviews


Questions (2)

soniamarieb's picture

Does anyone know if the mix can be used to make cupcakes?

goodfoodteam's picture

Thanks for your question. Yes you could use it for cupcakes but we haven't tested for this so can't tell you the exact cooking times or number it would make. You might also want to adjust the amount of icing. Good luck!

Tips (2)

andreastenner's picture

Forgot to say I didn't line my tins with parchment paper I just greased the tins with the same butter (a little extra) I used to make the cakes and covered the butter with flour the good old fashioned way!

trafalgarhills's picture

Use the cake tin specified. If it is smaller and deeper then it will take longer to bake. I use Cadbury dream white chocolate to make this cake.