White chocolate spotty cake

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• Jadzia

  22 October 2010

  Jadzia rated and commented on this recipe

  

  The cake turned out great, perhaps a little bit too sweet.

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• Linnie

  23 October 2010

  Linnie commented on this recipe

  Great cake. Put smarties on the top, but by the next day the colour in them had faded big time, icing was still soft so I would only put the smarties on as I served them next time (and there will be a next time!).

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• Andie GF

  12 January 2011

  Andie GF commented on this recipe

  Not sure what happened. The cake appeared cooked (and I have cooked cakes before) but the middle of the cake was still quite raw, so had to cut the outside and eat that instead. The taste was lovely and wanted more.

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• rusty

  18 January 2011

  rusty rated and commented on this recipe

  

  My uni friends absolutely love this cake (quote: "omg this is the best cake you've ever made") though I did adapt the icing slightly; I used quark instead of cream cheese with a bit of cinnamon. I did find the white chocolate chips just sank to the bottom, which was a shame. I love how moist the yoghurt keeps it. I usually half the recipe as it makes a massive amount (I've had 30 odd cupcakes out of the whole recipe before)

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• Beth

  24 January 2011

  Beth rated and commented on this recipe

  

  I too suffered from bleeding smarties. If you are serving it to people where you would like to leave a good impression put the smarties on just before serving.

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• chrisgalea

  04 March 2011

  chrisgalea rated and commented on this recipe

  

  I 've used this frosting with a normal chocolate cake because my son wanted a chocolate cake with vanilla frosting. Very easy to do and really good.

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• Lisa

  15 March 2011

  Lisa commented on this recipe

  This is a very wet mix?! Its been in the oven for 30 minutes and is nowhere near cooked. Hope it turns out ok.

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• Lisa

  15 March 2011

  Lisa rated and commented on this recipe

  

  This is the worst cake I have ever made! The cake was soggy and the icing didn't set. I have made loads of cakes and never had such a disaster. I followed the recipe to the letter. Where did I go wrong?

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• Amanda

  26 March 2011

  Amanda rated and commented on this recipe

  

  I too found that the cake didn't cook through properly, and I had even cooked it for another 15 minutes on top of the cooking time. My skewer came out clean, but when I cut it up I found it wasn't done in he middle. I too make at least one cake a week, and have only had one other recipe fail me like this.

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• Jigglypuff

  27 March 2011

  Jigglypuff rated and commented on this recipe

  

  Made this today with the children and we did indeed have a bit of trouble getting it to cook through to a nice consistency. We took it out in the end as the outside was beginning to burn; but the inside is still a little bit doughy. It tastes good, though, and it was easy to make :)

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• Abi.L

  26 May 2011

  Abi.L commented on this recipe

  I had the same problem with this. I doesn't seem to have risen and the inside consistency is similar to a moist shortbread or super dense cheesecake??? Icing was belting though! Does anyone know what I did wrong?

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• lucy

  22 June 2011

  lucy rated and commented on this recipe

  

  Made these cakes for school fundraiser and they sold out within minutes. All the students loved them and they were really easy to make. Would say to make sure you take the cream cheese out for a while before using for the frosting as mine was quite hard to get smooth and this was due to my error of not taking it out early enough. Would definitely make again.

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• Alicia

  17 February 2012

  Alicia rated and commented on this recipe

  

  This cake is surprisingly dense and rich. I made an alteration using chunks of galaxy in the mix and white choc in the frosting. It turned out really great!

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• Frankie

  08 March 2012

  Frankie rated and commented on this recipe

  

  Like many others I had a problem with the cake cooking through. I honestly don't think 25-30 minutes is enough. I left mine in for a full hour and it still wasn't completely done in the middle. Maybe this varies depending on the size of the tin you use, mine was slightly bigger than stated. I might leave out the milk next time, surely the yoghurt is enough?

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• ilaria

  19 April 2012

  ilaria rated this recipe

  

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• ilaria

  19 April 2012

  ilaria commented on this recipe

  i let it cook for 1 hour and 15 minutes at 140 C fan oven, and it managed to cook well on the inside but i had to chop off the sides as they were brown and overcooked. great great taste though! kids loved it, hubby very happy.

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• k_rooke393

  05 May 2012

  k_rooke393 rated and commented on this recipe

  

  I'm a complete novice to baking and this is the first recipe I've tried. I've done it twice now and it's turned out brilliantly both times, although it did need an extra five minutes in the oven. The icing is very sickly sweet - you can't eat a lot of it...though that may be just as well!

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• natashanordin

  19 June 2012

  natashanordin commented on this recipe

  OK! Firstly, the method in the cake recipe is wrong. Any decent baker knows that you don't beat flour as the gluten reacts and causes a dense cake that will not rise. Try this: Prepare your tin by greasing, lining and wrapping the outside in a few layers of Newspaper or Brown paper (I use around 4 sheets of newspaper folded to the depth of the tin.) Seive the flour and baking powder together a few times and set it aside. Beat the butter and sugar together until pale and fluffy Add the eggs 1 at a time, each with a tablespoon of the flour to prevent curdling. Beat in the rest of the wet ingredients until well mixed. Fold in the remaining flour and then add the chocolate. Place in the oven for 20-30 mins until a crust has formed on the top and then cover the top of the cake with parchment paper to prevent burning. Then check every 10-15 mins until skewer comes out completely clean. Good Luck people. xxx

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• davies

  15 July 2012

  davies rated and commented on this recipe

  

  After reading the comments about this cake I decided to use less yoghurt and didn't use any milk in the sponge mixture. Unfortunately even cooking it on a lower heat and for longer didn't make the texture any less soggy in the middle. The outer part of the sponge was okay but no taste of chocolate. The topping was lovely but I wouldn't make the sponge again.

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• CEF

  23 August 2012

  CEF rated and commented on this recipe

  

  I made this cake for a school summer fair and was initially a tad worried about its weight (it feels very very heavy when cooked) but I have it on good authority that it tastes brilliant and the icing made it all go together well. I even made this cake a couple of weeks in advance and froze the sponge before defrosting to ice the day before the fair!

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http://www.bbcgoodfood.com/recipes/847649/

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Ingredients

• 250g pack butter , softened
• 300g self-raising flour
• 250g golden caster sugar
• ½ tsp baking powder
• 4 eggs
• 150ml pot natural yogurt
• 3 tbsp milk
• 1 tsp vanilla paste
• 200g bar white chocolate , half chopped
• 300g soft cheese , not fridge cold
• 100g icing sugar , sifted
• sweets , to decorate

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Difficulty and servings

Cuts into 15 squares

Preparation and cooking times

Prep 20 mins

Cook 30 mins

Can be frozen un-iced

Ingredients

• 250g pack butter , softened
• 300g self-raising flour
• 250g golden caster sugar
• ½ tsp baking powder
• 4 eggs
• 150ml pot natural yogurt
• 3 tbsp milk
• 1 tsp vanilla paste
• 200g bar white chocolate , half chopped
• 300g soft cheese , not fridge cold
• 100g icing sugar , sifted
• sweets , to decorate

Per serving

489 kcalories, protein 8g, carbohydrate 55g, fat 28 g, saturated fat 16g, fibre 1g, sugar 40g, salt 0.73 g

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