White chocolate spotty cake

White chocolate cake

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(23 ratings)

Prep: 20 mins Cook: 30 mins


Cuts into 15 squares

Get creative with toppings to make a treat for family and friends - or add these bite-sized cakes to your next bake sale

Nutrition and extra info

  • Can be frozen un-iced

Nutrition: per serving

  • kcal489
  • fat28g
  • saturates16g
  • carbs55g
  • sugars40g
  • fibre1g
  • protein8g
  • salt0.73g
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  • 250g pack butter, softened



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

  • 300g self-raising flour
  • 250g golden caster sugar
  • ½ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 4 eggs



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

  • 150ml pot natural yogurt
  • 3 tbsp milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 1 tsp vanilla paste



    The sun-dried seed pod of a type of climbing orchid, vanilla has an inimitable soft, sweet…

  • 200g bar white chocolate, half chopped
    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…

  • 300g soft cheese, not fridge cold
  • 100g icing sugar, sifted
  • sweets, to decorate


  1. Heat oven to 180C/160C fan/gas 4. Grease a 20 x 30cm tin, then line with baking parchment. Beat the butter, flour, sugar, baking powder, eggs, yogurt, milk and vanilla until lump-free. Stir in the chopped chocolate. Spoon into tin; bake for 25-30 mins until golden and risen and a skewer comes out clean. Cool in the tin.

  2. Melt the rest of the chocolate. Stir icing sugar into soft cheese, then the chocolate until smooth. Chill, spread over the cake, then cut into squares and decorate.

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Comments, questions and tips

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19th Nov, 2012
i am about to make this cake to feed my family as they help my mum and i move house, though im not sure about adding the yoghurt though. will post back with the results
11th Nov, 2012
worst cake ever they dont cook properly
23rd Aug, 2012
I made this cake for a school summer fair and was initially a tad worried about its weight (it feels very very heavy when cooked) but I have it on good authority that it tastes brilliant and the icing made it all go together well. I even made this cake a couple of weeks in advance and froze the sponge before defrosting to ice the day before the fair!
15th Jul, 2012
After reading the comments about this cake I decided to use less yoghurt and didn't use any milk in the sponge mixture. Unfortunately even cooking it on a lower heat and for longer didn't make the texture any less soggy in the middle. The outer part of the sponge was okay but no taste of chocolate. The topping was lovely but I wouldn't make the sponge again.
19th Jun, 2012
OK! Firstly, the method in the cake recipe is wrong. Any decent baker knows that you don't beat flour as the gluten reacts and causes a dense cake that will not rise. Try this: Prepare your tin by greasing, lining and wrapping the outside in a few layers of Newspaper or Brown paper (I use around 4 sheets of newspaper folded to the depth of the tin.) Seive the flour and baking powder together a few times and set it aside. Beat the butter and sugar together until pale and fluffy Add the eggs 1 at a time, each with a tablespoon of the flour to prevent curdling. Beat in the rest of the wet ingredients until well mixed. Fold in the remaining flour and then add the chocolate. Place in the oven for 20-30 mins until a crust has formed on the top and then cover the top of the cake with parchment paper to prevent burning. Then check every 10-15 mins until skewer comes out completely clean. Good Luck people. xxx
k_rooke393's picture
5th May, 2012
I'm a complete novice to baking and this is the first recipe I've tried. I've done it twice now and it's turned out brilliantly both times, although it did need an extra five minutes in the oven. The icing is very sickly sweet - you can't eat a lot of it...though that may be just as well!
19th Apr, 2012
i let it cook for 1 hour and 15 minutes at 140 C fan oven, and it managed to cook well on the inside but i had to chop off the sides as they were brown and overcooked. great great taste though! kids loved it, hubby very happy.
8th Mar, 2012
Like many others I had a problem with the cake cooking through. I honestly don't think 25-30 minutes is enough. I left mine in for a full hour and it still wasn't completely done in the middle. Maybe this varies depending on the size of the tin you use, mine was slightly bigger than stated. I might leave out the milk next time, surely the yoghurt is enough?
17th Feb, 2012
This cake is surprisingly dense and rich. I made an alteration using chunks of galaxy in the mix and white choc in the frosting. It turned out really great!
22nd Jun, 2011
Made these cakes for school fundraiser and they sold out within minutes. All the students loved them and they were really easy to make. Would say to make sure you take the cream cheese out for a while before using for the frosting as mine was quite hard to get smooth and this was due to my error of not taking it out early enough. Would definitely make again.


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