Frosted white chocolate Easter cake

Frosted white chocolate Easter cake

  • 1
  • 2
  • 3
  • 4
  • 5
(78 ratings)

Prep: 10 mins Cook: 1 hr Plus cooling

Easy

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.

Ingredients

  • 250g butter, plus a little extra for greasing
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 140g white chocolate, broken into pieces
  • 250ml milk

    Milk

    mill-k

    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 egg, lightly beaten
    Eggs

    Egg

    egg

    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

    Butter

    butt-err

    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)
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

Method

  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
anast71
9th Apr, 2012
3.05
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.
katthatgotthecream
8th Apr, 2012
4.05
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!
yvetteradcliffe
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!!
whitechick84
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!
fungjoon
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!!
hannahspannanoodles
6th Apr, 2012
5.05
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
hannahspannanoodles
6th Apr, 2012
5.05
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
rhurrell
4th Apr, 2012
5.05
Have made this cake today and it's just lovely! Really moist and tasty. I followed the recipe to the letter and it did take the full hour to cook. It looks lovely too! You definitely need to use full fat cream cheese as I discovered :) also had no trouble with a springform tin.
gillian241
31st Mar, 2012
5.05
I made this cake for a friend's birthday and it went down well. I made it in two sandwhich tins and used some of the icing to sandwhich the cakes together. I have made a similar cake before and for the icing you added melted white chocolate to the cream cheese mixture. I did this and it tasted fine.
irenelodge
21st Mar, 2012
I have made this cake several times.I made it for a street party for the royal wedding and everyone thought it was delicious. I had better results when I used extra large eggs. It does take longer than an hour to cook-

Pages

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.