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)

nives19's picture

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

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

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

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

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!

ripley2009's picture

This is a nightmare cake to make. I've tried it twice. First time I used a 23 inch springform tin and it leaked a little, seemed to cook fine but I think I removed it from the tin too early and it kinda crumbled so binned it. This time I used a square tin to be different, gave if 15 mins extra and although the skewer came out and the sides were dark, it sunk quite a bit in the's still cooling so we'll see how it turns out.

I'd recommend sticking to the ulitmate chocolate cake instead as this works each and everytime and is less expensive to make.

josp74's picture

Glad the comments are back as now having second thoughts re making this for an Easter gathering - decisions, decisions!!!

keyeri's picture

I have made many flawless cakes until today. The actual taste of this cake is beautiful but the mixture is too fatty and not spongey enough. I agree with what others have said about it being too crisp on the top, and oily and sunken throughout (definitely not my doing!). What a waste of time and money. I was so unhappy about how this turned out, and I really think it needed retested OR the instructions need to be less ambiguous.

olliepup's picture

This was the most delicious moist cake I have ever made. Only problem I had was with the frosting as I tried to make it lower in fat by using low fat cream cheese and the icing took a long time to thicken as I had to keep adding extra icing sugar. Next time I make it I will use full fat. Hope I don't have any of the above problems as it will be for a Birthday, but it really was delicious and I will do it again soon

mascapone's picture

I did a 'trial run' on this to see if it would be suitable for a 21st birthday cake - it was beautiful, lovely and moist with the chocolate just coming through. One guest said it was the best I'd made for a while.
Half of the amount stated makes a2lb loaf tin, suitable for lunch boxes or picnics etc. This was made without the nuts and it was'nt noticed. I found the icing a little soft but loved the tang the philly gave it.

cazandjay's picture

I made this cake using two sandwich tins, I left the white chocolate out of the cake mix and added chopped hazlenuts instead, then I made a buttercream icing using the white chocolate, sandwiched it together and iced the top and sprinkled with a few chopped hazlenuts, absolutely delicious !!!!!!!!!

vonnybee's picture

I have made this cake three times and it has worked brilliantly each time. The timings have been just right. I was a bit concerned that the cake looked a little overcooked on top but by the time you add the icing, you don't notice that the top is a little crispy. Everyone loves this although it is very rich and you don't need much of it.

janice_geddes's picture

I am so relieved to read the other comments and know it was not just me! This was the worst cake I have ever made, even beats the terrible Blue Peter recipe for banana cake I made when I was 8! The texture was very strange and my 14 year old daughter said it tasted like vegetables. It seemed very dense and oily. As someone above said what a waste of a lot of ingredients. Mine went in the bin!

x--annabanana--x's picture

i agree with some of the previous comments about the taste. I like white chocolate but this had a weird taste to it. It didn't take longer to cook for me but it was a really dense texture and the middle wasn't quite cooked. However it looked impressive once covered with the icing and alot of mini eggs and went down a storm with my family!

kesmyth's picture

Very unhappy with this cake, a lot of ingredients wasted as all went in the bin. A complete mess of a cake. :o(

indianas-mummy's picture

I actually had quite a success with this cake, BUT it still could have done with longer in the oven as the centre was ever so slightly moist...a bit annoying as on the face of it, it was fully done.

WHAT WAS DIFFERENT ABOUT THE WAY I DID IT? My oven was absolutely boiling hot when I put it in as had been making hot cross buns too - I really think this helped. Pre-heat your oven for ages so that it is really red hot. Had this not been the case, I think I would be here leaving cross comments!

The icing was delicious and I followed the recipe to the letter.

If you've made this and not had a good time of it, give it another go - it really is a yummy cake but I think the timings given in the recipe are a bit dodgy.

westwoodmilo's picture

I've made this cake three times now - Easter and birthdays - and will be making it again tomorrow for my son's birthday party at his insistence! I haven't had a problem with the texture and have used a springform each time. On each occasion it has cooked in just under the hour (two different ovens used). My only problem has been the icing. I haven't been able to get the consistency correct without using almonds. However this is a great cake that is easy to make and tastes delicious!

hamishmum's picture

I was a bit worried doing this cake for easter after reading some pf the previous comments but it turned out perfectly. It cooked in the time given in the recipe & the texture was lovely. My only comments would be that it doesn't keep that well so needs eating on the day that it's made & as previously mentioned, don't add the mini eggs until the last moment as the dye runs.


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