Frosted white chocolate Easter cake

Frosted white chocolate Easter cake

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(78 ratings)

Prep: 10 mins Cook: 1 hr Plus cooling


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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  • 250g butter, plus a little extra for greasing



    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



    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



    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 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)



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


  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 (111)

curtissjay's picture

I made this for the Easter weekend. I was a bit worried because of some of the negative comments. However I followed the tips at the bottom and it turned out really well. Everyone commented on how lovely the icing was. I let off the mini eggs till the last minute as the dye does run after a while especially from the pink ones. I have been asked to make it again and I will.

helenmcarre's picture

Lovely cake - Everyone at my work is raving about it. I was a little aprehensive when taking it out of the oven but it turned out beautifully. I thought the white choc taste came through very well, it was there, but not too overpowering or sickly. The icing goes perfectly with the cake. This is not a sponge cake - it is dense and moist and you only need a small slice.

peaches99's picture

Very average cake also icing too rich.

rasabasa's picture

Without wanting to hurt anybody's feelings, I thought it was a totally fool-proof cake recipe. And I have to admit, baking usually ends in disaster for me. This cake, however, turned out beautifully! Very easy to follow instructions, very little prep required and it was perfectly cooked after exactly 1 hour. Yes, it was very moist and slightly greasy, but the recipe does state that it is a Madeira-style cake, therefore one should not expect it to be a Victoria sponge..

craftmaven2005's picture

Good basics, but needs some work. This cake rose and fell in the pan. It was overly moist. However, the flavor was great. So, the next time i make this, I am going to reduce the butter somewhat. Hopefully that will do the trick

sigridverbert's picture

Forgot to rate...

sigridverbert's picture

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

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

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

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:

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:

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

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


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