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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20th Apr, 2012
Disastrous!! Very odd consistency to the cake when it's cooked - very gooey and dense and has an odd taste to it. The icing was horrendous and with hindsight this is probably my own fault - butter was right temperature (not too soft, not too cold) but it didn't occur to me let the philly come up to room temperature before adding to the mix so as soon as it hit the butter it went lumpy and the butter just wouldn't soften back up - even after nearly an hour in the mixer! Very dissappointed and wish I'd paid attention to the negative reviews - what a waste because after 1 small slice each the rest went straight in the bin!
15th Apr, 2012
what a fantastic cake!!Really, really delicious. I was worried it was over cooked as was a bit brown on the top but it wasn't it was just perfect!!! The whole family loved it and I will be making it for my daughters birhday cake!!
11th Apr, 2012
I made this cake over Easter and the end result was a disaster. After 1 hour in the oven the top was crusty but the centre was soggy. After a further hour in the oven the batter was barely set and in the end I decided to microwave the thing for 7 minutes and it was so heavy and solid, I could have paved my driveway with it! I'm not sure if the weights or ingredients are wrong but something is not right about this recipe!
9th Apr, 2012
Tasty and moist, but very dense. Frosting lovely. I used a spring form tin with extra grease proof paper up the sides and had no leaks. As I prefer a lighter sponge I wouldn't make this again.
8th Apr, 2012
I have made this cake with great success. The sponge was moist and light, and went down a treat with the family. I didnt the trouble experienced with some of the other users. I used a fan oven at 160c for 50 mins and it came out perfect. Will definitely be making this next easter!
7th Apr, 2012
I tried this recipe today, i was abit unsure to to mixed reviews, i decided to bake this cake in two halfs which worked perfectly...i also decided to put some of the frosting and abit of strawberry jam in the middle....considering i have not baked for three years, i found this easy to follow, my sister and partner gave me 10/10 and could not actually fault it, its yummy!!
7th Apr, 2012
Made this for the first time and I have to say I am very dissapointed and disheartened. Not what I expected at all, the cake looked burnt on the outside and too moist and greasy on the inside, I wont be attempting to make this cake again and after reading several comments, it seems Im not the only one!
7th Apr, 2012
Was initially worried after reading some of the comments. But didn't find any problems at all. Even used a slightly smaller springform tin (20cm), so I knew the cake would end up thicker and need more time to cook. Well preheated oven, 160 degrees for 1 hour, did the skewer test, a bit of soft sticky stuff at the bottom, back in for another 15 mins, retested and it was fine. Give it a go!!
6th Apr, 2012
Yay just took mine out of the oven! I used two 7inch tins an they both turned out really well after the hour! Havnt got soggy bums or nothing :) Happy days ... Toodle pip :) x
6th Apr, 2012
Mine is in the oven right now and my nerves are gone!! Hopefully it works out well other wise its mush with icing on top haha!! Will report back to let you know how i got on :) toodle pip x


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