Frosted white chocolate Easter cake

Frosted white chocolate Easter cake

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(69 ratings)

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Cooking time

Prep: 10 mins Cook: 1 hr Plus cooling

Skill level

Easy

Servings

Serves 10

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

Nutrition and extra info

Additional info

  • Can be frozen un-iced
Nutrition info

Nutrition per serving

kcalories
770
protein
7g
carbs
76g
fat
50g
saturates
29g
fibre
1g
sugar
58g
salt
1.04g

Ingredients

  • 250g butter, plus a little extra for greasing
  • 140g white chocolate, broken into pieces
  • 250ml milk
  • 1 tsp vanilla extract
  • 250g self-raising flour
  • ¼ tsp bicarbonate of soda
  • 300g caster sugar
  • 2 large eggs, lightly beaten

For the frosting

  • 300g tub Philadelphia cheese
  • 85g butter, softened
  • 100g icing sugar, sifted
  • mini eggs, to decorate (or use 50g/2oz chopped hazelnuts)

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Method

  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.

Recipe from Good Food magazine, April 2009

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Comments

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andreastenner's picture
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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
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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
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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
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Made this 3 times - absolute winner!

joblow68's picture
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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
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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
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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
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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
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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

tashasteve's picture
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i made this last week for my girlfriends food day at work I followed all the instructions and it came out perfect and was delicious everybody loved it will defiantly be making again!! All of you who have said you have had trouble with it are just obviously not very good at baking so you blame the recipe I recommend you try cup cakes as they are a little easier

JaneGee22's picture

I bake a lot and have done for the last 40 years and I have never made such a horrible cake. It was for my daughter's birthday and was a disaster.

ghostpickle28's picture
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If I could give this recipe 0 stars I would. When cooked, the cake had a rubbery consistency that I couldn't get past to taste. Very disappointing and a total waste of ingredients, time and money as is slid into the bin with a bounce. Don't waste your time.

:)

alplus3's picture
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Add me to the list of disappointed bakers! It did look very nice on the Easter table at least, but when we cut into the cake it was underbaked through the middle. I gave it 1 hr before checking it, and then an extra 10 minutes because although the skewer was clean it seemed quite wobbly still in the centre but it obviously wasn't enough.
The icing tasted quite cheesey - I think if I did the cake again I would add more icing sugar. I also found it took a long time to emulsify the butter in with the other ingredients of the icing - I should have softened the butter more, but was so intent at following all the tips correctly that I didn't.
To be honest wouldn't do it again I don't think.

welsh_chick89's picture

This cake took and extra hour to cook! The texture is very runny and leaked through the tin so the lined baking paper had to come right up the sides. Remember to beat the butter for the icing before adding anything else, i made this mistake and ended up with lumps which required extra beating (which is says not to do, wps!) Also as mentioned before dont add the mini eggs until you serve because the dye runs. Just hope it tastes nice now!

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