Frosted white chocolate Easter cake

Frosted white chocolate Easter cake

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(81 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
    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



    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



    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, questions and tips

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27th May, 2017
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.
18th Apr, 2017
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.
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
17th Oct, 2016
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.
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
27th Mar, 2016
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. :[
20th Feb, 2016
Like some other reviewers here I am very disappointed after baking this today. After two hours in the oven it is still completely uncooked in the middle (I actually slightly under-added the wet ingredients to make sure it wouldn't be too wet a mixture). I now understand the other comments describing this as 'rubbery,' it tastes awful and you can literally squeeze it between your fingers and watch it rebound like rubber. Complete and utter waste of time and resources. My advice would be to look for another recipe.
Bus Fayre
1st Apr, 2015
This is a great recipe especially if you have a sweet tooth. I tried this recipe and the polka dot cake by Cupcake Jemma (can't remember the link but you can find it on my blog My husband preferred this one, but I preferred the Cupcake Jemma one, because it contained fresh fruit and whipped cream which offset the sweetness. I will definitely make this again as an Easter treat at the weekend.
27th Jun, 2014
I made this cake for my Daughters 15 Birthday all our family and friends thought it was wonderful so I am now making another one for her Birthday Sleepover tomorrow night, a request from her friends. I followed the recipe to the letter and used a silicone tin, which work very well, I made sure the cake was completely cold before peeling of the cake tin! I actually made two cakes at a time and put white chocolate icing in the middle and one cake on top of the other and white chocolate icing on top. Definitely recommend this cake.
14th Jun, 2014
I am making this again at my dad's request for Father's Day - he absolutely loves it! :) Can understand why haters of cheesecake may wish to select a different frosting - perhaps more of a white chocolate buttercream rather than soft cheese? - but I love it!!! I agree that a less deep tin is better - also careful not to make consistency too runny. Thanks for this great spring recipe (... even though I am making it in summer!!)


9th Sep, 2016
Does anyone know if the mix can be used to make cupcakes?
goodfoodteam's picture
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!
27th Jun, 2014
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!
3rd Sep, 2013
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.