Frosted white chocolate Easter cake

Frosted white chocolate Easter cake

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


  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
10th Apr, 2013
After reading some of the comments i was worried baking this cake ,but i was quiet surprised how it turned out ,it was lovely and moist ,I did bake the cake in two smaller tins for about 40 mins,then sandwiched them together ,I also used mascarpone cheese instead of philadelphia cheese, all the family loved it , I will be baking it again.
3rd Apr, 2013
Tasted really greasy and I ended up throwing it away. Followed the recipe to the letter but was not a hit with me
2nd Apr, 2013
From reading the reviews this cake was either going to be a disaster or a success. Mine worked out amazing. So I'm very surprised. This is only the second cake that I have ever baked. I just followed the instructions exactly. However I did pre heat the oven for about 30 minutes. A tip from me is not for the mini eggs to go on until serving as the colouring on the eggs run and ruin the cake. Plus the cake is stored in the fridge and ruins the taste of the choc eggs. All in all it's extremely delicious. I will be making it again, so don't be put off by the bad reviews
2nd Apr, 2013
i made this last week for my girlfriends food day at work I followed all the instructions and it came out perfect and was delicious everybody loved it will defiantly be making again!! All of you who have said you have had trouble with it are just obviously not very good at baking so you blame the recipe I recommend you try cup cakes as they are a little easier
9th May, 2014
I bake a lot and have done for the last 40 years and I have never made such a horrible cake. It was for my daughter's birthday and was a disaster.
1st Apr, 2013
If I could give this recipe 0 stars I would. When cooked, the cake had a rubbery consistency that I couldn't get past to taste. Very disappointing and a total waste of ingredients, time and money as is slid into the bin with a bounce. Don't waste your time. :)
1st Apr, 2013
Add me to the list of disappointed bakers! It did look very nice on the Easter table at least, but when we cut into the cake it was underbaked through the middle. I gave it 1 hr before checking it, and then an extra 10 minutes because although the skewer was clean it seemed quite wobbly still in the centre but it obviously wasn't enough. The icing tasted quite cheesey - I think if I did the cake again I would add more icing sugar. I also found it took a long time to emulsify the butter in with the other ingredients of the icing - I should have softened the butter more, but was so intent at following all the tips correctly that I didn't. To be honest wouldn't do it again I don't think.
31st Mar, 2013
This cake took and extra hour to cook! The texture is very runny and leaked through the tin so the lined baking paper had to come right up the sides. Remember to beat the butter for the icing before adding anything else, i made this mistake and ended up with lumps which required extra beating (which is says not to do, wps!) Also as mentioned before dont add the mini eggs until you serve because the dye runs. Just hope it tastes nice now!
27th Mar, 2013
I have only just started baking. I found this receipe great and my results looked very much the same. The cake was beautiful. will use some further receipes
18th Mar, 2013
Oops star rating as above !


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.