Frosted white chocolate Easter cake

Frosted white chocolate Easter cake

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(76 ratings)

Prep: 10 mins Cook: 1 hr Plus cooling

Easy

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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Ingredients

  • 250g butter, plus a little extra for greasing

    Butter

    butt-err

    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

    Milk

    mill-k

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

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

    Egg

    egg

    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

    butt-err

    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)

    Egg

    egg

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

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.

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Comments, questions and tips

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Comments (109)

ghostpickle28's picture
1

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
2

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!

baker26's picture

I have only just started baking. I found this receipe great and my results looked very much the same. The cake was beautiful. will use some further receipes

happyjacs's picture
4

Oops star rating as above !

happyjacs's picture
4

I was extremely worried about this cake as I only started to rea reviews when it was baking in the oven! However, cake was beautiful - bearing in mind as said before this is a Madeira cake not sponge. No leakage in springform tin as parchment used as instructed. Only downside was frosting which was not to my taste- would probably do butter icing next time.

kellyjules77's picture

i made this cake with all the indredients that was listed and its lovley.
my family said its the best cake they have had. Its very filling so a small piece is enough. will be making again for my husbands birthday ;-)))))

abbieivyshaw's picture
2

I made this cake and was disappointed when it stuck to the grease proof paper! I also put the cake into two spring tins. The cake itself didn't taste like white chocolate and luckily I read the reviews just before icing it! I decided to use a similar recipe for icing but added 6 squares of white chocolate to it which worked well but also found it needed a lot of icing sugar.

aisshortt's picture
5

Hi all,
was just looking up this to share it with a friend and i was surprised with all the negative comments - I and my son have made this recipe at least 50 times for various occasions and have had no problems with it! We don't use the white choc as it is just too sweet, but instead use dark or milk choc! I don't bother with the topping either! - i just use melted choc. It is the easiest cake and most reliable cake i make and i'm no cook! It is always moist a bit like a browney really and lasts really well. I have had so many people ask for the recipe that i have to send the link on regularly!! Keep with it its worth it!! I have used both a spring form tin and more recently out of laziness a silicone cake 'tin'.
good luck with it!

aoachara's picture

Best recipe ever. Baked for many times. So Moist and yummy. Went down like a storm. Will bake again soon.

jernlm's picture

Sorry I forgot to rate the cake.....I would give it 2/5 If you are reading it's title and looking at the picture and expecting it to look how it sounds it is going to be disappointing should be called heavy cheese cake

jernlm's picture

I made this cake last night and think anyone wanting to try it shoud be aware of the following. The frosting does not taste of white chocolate as the white chocolate is added to the sponge and not the frosting. The main ingredient of the frosting is philadelphia cheese and that is what it tastes like. Some of my family liked it, but my daughter didn't. The frosting tastes more like a cheescake topping than what you imagine it does by looking at the picture. Another point is that the texture of the sponge is very dense. After one slice I felt like I had had a 3 course meal. I prefer light sponge not heavy but each to the own.

cathybird15's picture
5

My daughter made this for the Great Burnham Bake off last weekend. She made a square cake and iced it. She then cut tiny white chocolate stars and sprinkled them on top. On the corners (sides and top) she placed minstrels and then drew a bow on top with an icing pen.

She won a certificate of merit for her category. Needless to say, she was chuffed and I took it to work for everyone to enjoy for my birthday on Monday!

frouse's picture
5

This cake worked very well the first time and even better the second. Beautiful flavour and well worth the effort! Makes a perfect birthday cake.

kunjudith's picture

I tried making this cake for the first time for my son's birthday. I forgot to check comments before I started baking. My heart sank when I read that there were only a few success stories. To my surprise, the cake turned out perfect! It was moist and smelling of white chocolate plus the yummy frosting. Needless to say, it was inhaled by my son's classmates in seconds! I have an order for this cake for another birthday. I feel so smug having baked it just how it should look and taste! Thank you for sharing this recipe!

pendavies's picture
1

Disastrous!! Very odd consistency to the cake when it's cooked - very gooey and dense and has an odd taste to it. The icing was horrendous and with hindsight this is probably my own fault - butter was right temperature (not too soft, not too cold) but it didn't occur to me let the philly come up to room temperature before adding to the mix so as soon as it hit the butter it went lumpy and the butter just wouldn't soften back up - even after nearly an hour in the mixer! Very dissappointed and wish I'd paid attention to the negative reviews - what a waste because after 1 small slice each the rest went straight in the bin!

jakeuhta's picture
5

what a fantastic cake!!Really, really delicious. I was worried it was over cooked as was a bit brown on the top but it wasn't it was just perfect!!! The whole family loved it and I will be making it for my daughters birhday cake!!

sjg74006's picture

I made this cake over Easter and the end result was a disaster. After 1 hour in the oven the top was crusty but the centre was soggy. After a further hour in the oven the batter was barely set and in the end I decided to microwave the thing for 7 minutes and it was so heavy and solid, I could have paved my driveway with it!
I'm not sure if the weights or ingredients are wrong but something is not right about this recipe!

anast71's picture
3

Tasty and moist, but very dense. Frosting lovely. I used a spring form tin with extra grease proof paper up the sides and had no leaks. As I prefer a lighter sponge I wouldn't make this again.

katthatgotthecream's picture
4

I have made this cake with great success. The sponge was moist and light, and went down a treat with the family. I didnt the trouble experienced with some of the other users. I used a fan oven at 160c for 50 mins and it came out perfect. Will definitely be making this next easter!

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