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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6th Jun, 2014
Don't bother making this! Don't waste your time! Thus recipie is awful and I have just taken if out the oven and washed, yes washed it down the sink! Who ever made this up could not bake an egg!
25th Apr, 2014
Just made this for my daughters birthday party, she didn't particularly like the frosting as it tasted very much like a cheesecake so I used the frosting recipe from the 'White Chocolate Spotty Cake' recipe instead and it's turned out lovely, all kids happy :-D
20th Apr, 2014
Greasy, chewy and rubbery. I did everything as per recipe and it still did not turn out well. I bake a lot of cakes but this one was a dud! Went straight in the bin - total waste.
10th Mar, 2014
Made this for my father-in-law's birthday a few years ago as it fell on Easter time. Quick and easy and tasted lovely. Simple decorations but looked very nice.
26th Feb, 2014
This may sound like a stupid question but is the nutritional information displayed underneath the photograph of the cake per slice or for the whole cake?
3rd Sep, 2013
Can't believe the negative comments. I make this cake very regularly for birthdays or special occasions, and am even having to make it on request for my friends. Always turns out fantastically well, and it is so easy to make. The icing tastes lovely and lemony - not like cream cheese. My tip would be not to put it in too small and deep a tin - or it may take longer to bake. Off to make it now for my Mother in law's 70th birthday party.
4th Aug, 2013
This is the birthday cake of choice in our house, it never fails to disappoint.
16th May, 2013
Made this 3 times - absolute winner!
27th Apr, 2013
Made this for Easter was a bit worried when I read some of the reviews,but since then I've made it twice more its an amazing cake & every one who has had it had loved it. Making it again this weekend for my nans 93rd birthday.
25th Apr, 2013
This was the very first cake I've ever made in my entire life and it turned out excellent. My cake did need a little longer than the recommended 1 hour, as it did drop a little in the middle, but disaster was averted. Tip- melt in some more white chocolate to add to the frosting!


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