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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4th Apr, 2012
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.
31st Mar, 2012
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.
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-
15th Mar, 2012
What a mess. completely fell apart, had a taste and really does have a weird taste that is hard to get rid of. Don't think il waste anymore ingredients by putting the icing on. Think il make a basic sponge tomorrow and use the icing recipe on that.
3rd Dec, 2011
I love this cake! I do cakes for birthdays parties and this is my staple cake and is ALWAYS reordered the following year. Some people have mentioned it sinking and going crispy on top; the key with this cake is not to be tempted to open the over prematurely as it will definitely sink, and the crispiness on the top and sides is just the chocolate caramelising which I personally love in contrast to the moist centre, although it can be difficult to pull off the greaseproof paper. Regarding cooking time, for me it totally depends on the oven I'm using so it's best to make your first try a practice. Once cooked, this cake lasts a very long time before drying out, unlike other cakes. Delicious!
17th Jul, 2011
I made this recipe and it was way too oily and heavy for me. So, I modified it, so it is a moist, but light cake. I am in the US and the changes are to traditional, non-metric measurements: Butter: 1/2 pound (2 sticks which weigh a total of 227 g.) 1 cup (or 215 g) of milk 2 cups self-rising flour 1 1/3 cups regular granulated sugar (I do not have caster sugar) The other ingredients are in the amounts indicated in the recipe. I used El Rey white chocolate (it is divine) in the amount called for. The batter was baked in a 10 cup bundt pan (heavily sprayed with PAM Baking spray) at 325 degrees farenheit for about 1 hour. These changes were enough to make the cake WONDERFUL!!!
7th Jul, 2011
Changed the white to dark chocolate and it works! Nicest cake ever! So easy my kids make it for all occasions and we are always asked for the recipe. Full marks!
26th Jun, 2011
I made this cake for my boyfriend for his birthday as he loves white chocolate. Worked fine for me and tasted lovely. It was in the oven for about 1hr 20mins and was moist enough inside but not gooey. Will be making this again!
23rd May, 2011
I have made this a number of times and every single person loved it. I did have one turn out soggy but I am 100% sure it was my mistake as my scales were on the way out (I have since replaced them). I have had numerous requests for the recipe. Notes: it is not like a normal sponge, I serve it on plates with a spoon! Plus, I add the mini eggs as I am serving it as the colour does run into the icing if left. The cooking time differs depending on the oven - just don't open the door before the hour is up!!
20th May, 2011
I followed the receipe exactly but used half the amounts specified as was a little worried after reading a lot of the negative comments! Just took the cake out of the oven and it has come out perfectly. As I used half the quantites l left it in the oven for just over half the time (about 40mins). It is a very moist cake as expected from the recipe- and has almost a coconutty taste but I guess this may be dependant on the chocolate you use. I am not keen on the frosting receipe suggested so have opted for whipped cream (unsweetened) with sprinkled chocolate instead as a lighter option as the cake itself it quite rich. YUMMY


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