Frosted white chocolate Easter cake

Frosted white chocolate Easter cake

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(91 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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15th Apr, 2009
I agree with the comments by Moosie Moo and saffij - do not use a spring-form tin! I did and as the mixture is runnier than a normal cake mix, it leaked a little (not much), but I did have the foresight to put it on a baking tray first. I made this cake for Easter with the mini eggs on top and it turned out brilliantly. I didn't have any problems with it being undercooked after one hour or crispy on top. It was perfect. The only thing I would say is that it is a dense cake and is very sweet - probably due to the white chocolate in it. Therefore its perfect for the kids. Yummy!
14th Apr, 2009
Don't be put off! Give it a go! I made this cake for Easter and it was a hit. I also didn't use a spring-tin as it leaked! Instead, I used two smaller tins and sandwiched them together with some of the frosting before covering the whole lot and topping with mini-eggs. It was great. perhaps by using two tins rather than one large, I overcame the cooking issues that some of you experienced? If you are transporting this cake or not eating it for a while - leave the eggs off until you are ready to serve as the dye from them runs slightly.
13th Apr, 2009
I'm pleased to see it's not just me that had trouble with this recipe - I thought I must have done something really wrong! Like others, mine took far longer to cook than the stated time, sank in the middle and went crunchy on the top! The texture was very heavy and sticky. A big disappointment.
12th Apr, 2009
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.
12th Apr, 2009
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.
12th Apr, 2009
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(
11th Apr, 2009
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.
9th Apr, 2009
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.
6th Apr, 2009
Lovely cake. As the tester mentions above it does not taste that much of white choc but it is still very tasty.
2nd Apr, 2009
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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