Frosted white chocolate Easter cake

Frosted white chocolate Easter cake

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(66 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

Comments, questions and tips

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Comments

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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
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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
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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
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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
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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
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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
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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!

yvetteradcliffe's picture

I tried this recipe today, i was abit unsure to to mixed reviews, i decided to bake this cake in two halfs which worked perfectly...i also decided to put some of the frosting and abit of strawberry jam in the middle....considering i have not baked for three years, i found this easy to follow, my sister and partner gave me 10/10 and could not actually fault it, its yummy!! <3 defo bake it again...p.s i left it in the oven for 15 more than the time specified just to make sure it was properly cooked <3

whitechick84's picture

Made this for the first time and I have to say I am very dissapointed and disheartened. Not what I expected at all, the cake looked burnt on the outside and too moist and greasy on the inside, I wont be attempting to make this cake again and after reading several comments, it seems Im not the only one!

fungjoon's picture

Was initially worried after reading some of the comments.

But didn't find any problems at all. Even used a slightly smaller springform tin (20cm), so I knew the cake would end up thicker and need more time to cook.

Well preheated oven, 160 degrees for 1 hour, did the skewer test, a bit of soft sticky stuff at the bottom, back in for another 15 mins, retested and it was fine.

Give it a go!!

hannahspannanoodles's picture
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Yay just took mine out of the oven! I used two 7inch tins an they both turned out really well after the hour! Havnt got soggy bums or nothing :) Happy days ... Toodle pip :) x

hannahspannanoodles's picture
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Mine is in the oven right now and my nerves are gone!! Hopefully it works out well other wise its mush with icing on top haha!! Will report back to let you know how i got on :) toodle pip x

rhurrell's picture
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Have made this cake today and it's just lovely! Really moist and tasty. I followed the recipe to the letter and it did take the full hour to cook. It looks lovely too! You definitely need to use full fat cream cheese as I discovered :) also had no trouble with a springform tin.

gillian241's picture
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I made this cake for a friend's birthday and it went down well. I made it in two sandwhich tins and used some of the icing to sandwhich the cakes together. I have made a similar cake before and for the icing you added melted white chocolate to the cream cheese mixture. I did this and it tasted fine.

irenelodge's picture

I have made this cake several times.I made it for a street party for the royal wedding and everyone thought it was delicious. I had better results when I used extra large eggs. It does take longer than an hour to cook-

jackz210's picture
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What a mess. completely fell apart, had a taste and really does have a weird taste that is hard to get rid of. Don't think il waste anymore ingredients by putting the icing on. Think il make a basic sponge tomorrow and use the icing recipe on that.

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