Frosted white chocolate Easter cake

Frosted white chocolate Easter cake

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(73 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
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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

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Comments

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sarahbadis's picture
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Don't use a springform tin when making this cake as the raw mixture is alot runnier than the average cake mix. I stood my springform tin on a baking tray just incase it leaked (& it did, but only a little). I had to cook it for slightly longer than the hour, about 10 mins extra.The outside of the cake was crunchy but once the icing was put on this softened up.
I made the mistake of using Philly Light for the icing. It covered the cake nicely but was a little bit runny. Tasted scrummy though.
This is a lovely dense, moist cake - I was a bit worried on cutting the cake as it looked slightly uncooked in the centre but it was fine.
I was a bit concerned after reading the other comments while I was in the process of making this but on the whole I was very happy with the result.

smithl28's picture
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I too baked this cake twice, and both times it had a thick, almost 'uncooked' looking section at the bottom of the cake. The best part was the frosting - very yummy.

allie17's picture

I am really disappointed with the way this has turned out. It looked so tempting on the front of the last issue of the mag. I followed the recipe but had to leave the cake in for 15 mins longer before taking out of the oven as I was worried it would burn. My cake has dropped in the middle and is still sticky- the top is golden and crunchy. Ah well so much for our Easter cake today - better think of a plan B :o(

cheryl654's picture

This is officially my first baking disaster! It smelt lovely and chocolately while cooking and came out really moist but with a crunchy top. Not sure what happened but mine took two hours to cook.

amy001's picture

I have made this cake twice, one in a gas oven the other electric and both have come out with a sticky gooey piece at the bottom of the cake, although it was okay to eat.

biggestdave's picture
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Lovely cake. As the tester mentions above it does not taste that much of white choc but it is still very tasty.

janeusher's picture
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I made this as an option for the top tier of my daughter's wedding cake as she loves white chocolate. Although the texture was lovely and moist it had a peculiar taste - not white chocolatey at all. Disappointing!

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