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

Comments, questions and tips

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Comments

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sigridverbert's picture
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Actually, considering the huge amount of negative feedback, what really surprises me is that the people from GoodFood suggested this as 'cake of the week' during the easter holidays. Anyhow, for me there are to many 'wet' ingredients in there, so, in order to avoid the sticky center everyone mentions, I added 100g flour to the batter. And I also added the grated rind of 1 lemon and sprinkled grated white chocolate all over the final frosting (the frosting in itselve isn't bad but it's a normal cream cheese frosting, definitely not something I would give mr. Martin a Nobel price for). So my cake came out firm and tasted ok (but, for me a holiday cake should be more than just ok...), would also suggest to cut it in halfs and sandwich with a fair amount of white chocolate ganache though.

catiavw's picture

The cake worked perfectly using a flan tin, I think that may be the trick to stop it being slightly too soft or sticky in the middle.

kuchen75's picture
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I have just tried to bake this cake and completely failed and this has really upset me because I can make a cake... the outside went very crispy but inside was a fatty batter so i baked it for a bit longer but it was still no good - the top had sunk into the middle and the consistency did not resemble a cake at all - COMPLETE DISASTER!

yvonlo's picture
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The white chocolate makes no difference to the taste of the cake. The batter is really thin so cooking time takes more than an hour and a half. Dont use the eggs illustrated if you are not going to serve the cake immediately as the colour from the eggs will run onto the icing.

stephie_kay's picture
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I made this in cupcake form and in cake form but using a loaf tin. It seemed easier to frost with a loaf tin cake! Everybody loved it, and looked lovely during Easter, although a bit too spongey for me. I think cutting the sponge in half and putting a layer of the frost in the middle would break up the sponge. Although if cooked right, the sponge turns out beautifully soft! A nice one for Easter

niddlynoo's picture

I made this as mini muffins, half the recipe makes about 28 mini muffins. I baked them at 150 degrees for 20 minutes and they were really really good!

snailmail's picture

Ok take 2....but with a standard sponge cake recipe, with the same topping. The topping is de-lish, but I did use more icing sugar than suggested, to make it thick enough to spread. See pic here: http://twitpic.com/4b6sph

snailmail's picture

OMG! This cake has caused many laughs in my office. I'm no chef, but I can usually bake a cake!! This is possibly the worst cake I've ever made...see picture here:

http://twitpic.com/4ap4ur

My troubles started when I put it in a springform tin without greaseproof paper... it started pouring out of the bottom of the tin, so I quickly transferred it to a loaf tin, only for it to spend the next hour pouring over the top of the tin! To top it all it wouldn't come out of the tin!

cretancook's picture

I've made this cake many times and it has always been a big hit. Some people have said its their favourite cake ever. I've never had any trouble with it although I don't use a spring-form pan, just a non stick pan bottom lined with parchment. The topping is great and I vary the decoration according to the occasion-toasted flaked almonds are a favourite and very simple to do.

britchick101's picture

very light and easy to follow tasted great

bexterben's picture

I made this cake for a birthday party. the sponge was lovely and moist but I found the icing for the cake was a bit sour using the Philly.. so i grated up white chocolate to sweeten, which helped. Everyone at the party loved it 10 out of 10 from the men.

zetallgerman's picture

After reading all the negative comments on here I decided to make individual muffins as an Easter treat. (raspberry & white chocolate muffins) but I did use James Martin's frosting and topped with mini eggs... everyone loved them!

siobainmoore's picture
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Very nice, easy cake. My young sister made it and I overlooked and it come out perfectly fine. Icing was also very nice

povvy4's picture
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god awful

nives19's picture
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I was a bit put off by the comments, but decided to make it since I already had all the ingredients. I followed the recipe and the tips word by word, and it turned out great! It was moist, the icing was picture perfect. I even used the spring form and had no problems with it. Everyone loved it and asked for more. Will be making it again.

abena_edwards's picture
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i was a little concerned after reading a few negative comments but this cake turned out very well !

the middle looked slighty soggy/undercooked but was just right when eaten

the only downside, i think a 300g tub of Philly was a bit too much , the icing was very, very thick. I would defintly make it again

pippalynam's picture
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Definitely make sure you use full fat cream cheese as i accidently used the light version and had to use over double the amount of icing sugar in order to get the icing to the right consistency to stay on the cake! tasted lovely though and the timing was fine.

lcleminson's picture

Im really not sure what everyone is talking about. I must have made this cake at least 10 times and its turned out wonderfull every time. You just have to leave it for it whole hour if not a little bit longer it takes an extra 15mins in my oven, even if it looks cooked it can still be soggy inside so do a test with a knife to make sure its done. The top can go a bit crispy but I nornally just slice it off befoe I put the frosting on.
Everyone has loved this cake and have asked for it time and again.

josp74's picture
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I went ahead and made it! It was very nice and every last slice was eaten but don't think I would do again. It was actually very easy to make and was mainly done by my 14 year old step son. I used the springform tin and as others recommended put on a tray first - it leaked slightly but I can imagine that older warped tins could leak quite a lot as the mix is very liquid. It cooked in the hour exactly. I was unsure about the topping but it was like having cheesecake with cake - nice but too rich for me.
Also agree with not putting eggs on until serving, also the eggs go funny in the fridge if not eaten straight away. If you have a very sweet tooth go for it as easy to make, if not perhaps try something else.

helsrowland's picture
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I made this for my family for Easter and though it was brilliant and it went down a treat. I cooked it for an extra 10 minutes than it said but had no problems with it and the end result looked just like the picture and tasted great. I've decided it will now be my traditional Easter cake and will be making it for years to come!

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