Frosted white chocolate Easter cake

Frosted white chocolate Easter cake

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(78 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

    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

    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
    Eggs

    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

    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)
    Eggs

    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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aisshortt
12th Dec, 2012
5.05
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
12th Dec, 2012
Best recipe ever. Baked for many times. So Moist and yummy. Went down like a storm. Will bake again soon.
jernlm
1st Nov, 2012
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
1st Nov, 2012
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
4th Oct, 2012
5.05
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
7th Aug, 2012
5.05
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
27th Jun, 2012
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
20th Apr, 2012
1.05
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
15th Apr, 2012
5.05
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
11th Apr, 2012
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!

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