Frosted white chocolate Easter cake

Frosted white chocolate Easter cake

  • 1
  • 2
  • 3
  • 4
  • 5
(87 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
Save to My Good Food
Please sign in or register to save recipes.

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
    White chocolate squares, stacked

    White chocolate

    why-t chok-lit

    To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

  • 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 eggs, 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
carla-j
12th Aug, 2018
5.05
I don’t understand all these bad reviews, this cake was delicious! Followed the recipe to the T, but I split the batter into two baking tins, perhaps that helped it cook better? I put the cream cheese frosting in the middle which was great, but next time I’d use raspberry jam. Love this cake!
bules
7th Jul, 2018
1.05
Solid and greasy. I followed it to the letter. A waste of food, money and time. The icing was great but the cake recipe is to be avoided.
charlieb_01
1st Apr, 2018
This cake was incredibly, tooth-achingly sweet, and I wonder if the icing sugar and cream cheese ratio is the wrong way around? Even on the Philadelphia website the quantity of sugar to cream cheese was basically 2:1. My icing was very runny and I ended up using almost a kilo of sugar to get is even remotely spreadable. I like these hot mixture type of cakes, it makes for a lovely moist cake but I doubt this is going into my baking oracle for future use.
Maria Anastasiadi's picture
Maria Anastasiadi
24th Feb, 2018
4.05
This is a very nice cake with great texture. I made it for my son's birthday and it was a great hit. I hesitated to use the cream cheese frosting and instead replaced it with white chocolate ganache. I will only make it on special occasions though as it is so high in fat and sugar.
hams5
27th May, 2017
3.05
Made this cake keeping the ingredients as listed, but I didn't have a deep cake tin so I poured it into two shallow tins, cooked for about 40-45mins. I halved the ingredients for the frosting and used it in the middle of the cake, sprinkling a bit of icing sugar on the top - but I did that mainly for speed. Tasted really great and no problems with rising or rubbery texture.
milliana_13
18th Apr, 2017
1.05
I'm an optimist so I made this cake despite the reviews below urging me not to. For every bad review there seemed to be a good one so I thought it was worth a shot. I wish I hadn't wasted my time, effort and money. The cake rose well and looked firm so I felt quite positive and iced it. However when I cut into it, I could see at first glance this was not a light madeira cake as promised - instead it was this over sweet, greasy rubbery mass. I immediately whipped it off the table away from my guests, but closer inspection did not improve matters. I followed the recipe to a T and followed all the Recipe Tips in the box above - it just did not work out for me. The frosting was delicious with a few drops of vanilla flavouring despite a very runny texture, but overall this was a very disappointing baking experience. Not sure how other people managed to get a decent cake from this recipe but I won't be trying it again.
Bakingbebe
8th Apr, 2017
I made this mix into cupcakes, i halved the ingredients and added an extra 75g of flour, baked for 20 mins and theyve come out perfect, rose beautifully and are very moist. I added melted white chocolate to the icing and didn't really measure the ingredients i just did it by eye, turned out great
EllieJam
17th Oct, 2016
5.05
I made this as a christening cake for my daughter this weekend. I doubled up the ingredients & make a 2 tier cake & iced it with orange buttercream & sugar flowers. I had a lot of complements on the cake & it all got eaten! It was very moist & tasted a bit like sticky toffee pudding, but I got a good rise in both cakes too. If you're looking for a standard sponge cake then this isn't the cake for you, but it's a delicious party cake & quite robust for dowelling and stacking. I used a spring form tin & it did leak a little bit & I tried to take it out of the tin a bit soon & nearly destroyed it, so do let it cool properly & maybe use a lined solid tin.
90shermj
25th Aug, 2016
I wish I'd read the reviews before I baked this cake. Cake was flat as a pancake and soggy. So disappointed.
davel64's picture
davel64
27th Mar, 2016
1.05
Followed the recipe to the letter and I'm very disappointed with the result, cake sank in the middle, runny frosting. Would not recommend this recipe. :[

Pages

sarah_star
1st Sep, 2018
What is the secret to cooking cakes with white chocolate in them? Is it reducing the fat or making the eggs weigh the same as the flour, adding them with the flour or beating it more or less? I've heard all of these, but my experience has been of getting a burnt on the outside, soggy mess swimming in fat and it looks like I'm not alone. As it can be expensive to end up with this sort of mess not to mention disappointing for everyone, can you let me know what to look out for?
goodfoodteam's picture
goodfoodteam
6th Sep, 2018
Thanks for your question. We're sorry to hear this recipe didn't work out for you. We'd suggest that the key is not to overheat the chocolate mixture. Make sure you combine the ingredients well before pouring them into the tin. Test the cake with a skewer. If it's still not cooked but becoming too brown, you can cover the cake tin with foil to protect it for the remaining cooking time. There's no need to adjust the ingredients above. We hope that helps in future.
soniamarieb
9th Sep, 2016
Does anyone know if the mix can be used to make cupcakes?
goodfoodteam's picture
goodfoodteam
13th Sep, 2016
Thanks for your question. Yes you could use it for cupcakes but we haven't tested for this so can't tell you the exact cooking times or number it would make. You might also want to adjust the amount of icing. Good luck!
andreastenner
27th Jun, 2014
5.05
Forgot to say I didn't line my tins with parchment paper I just greased the tins with the same butter (a little extra) I used to make the cakes and covered the butter with flour the good old fashioned way!
trafalgarhills
3rd Sep, 2013
5.05
Use the cake tin specified. If it is smaller and deeper then it will take longer to bake. I use Cadbury dream white chocolate to make this cake.