Frosted white chocolate Easter cake

Frosted white chocolate Easter cake

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(96 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 a dairy product made from separating whole milk or cream into fat and…

  • 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…

  • 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 a dairy product made from separating whole milk or cream into fat and…

  • 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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Jodie Birch's picture
Jodie Birch
6th Oct, 2019
I just made this for my son's birthday, and it came out lovely. I did use about 50g more self raising flour to thicken it slightly. I think it works better if you split the mixture between 2 normal cake tins. I just had 2 loose bottomed cake tins lined with baking paper, and a very small amount of mixture did drip out the bottom (nothing to worry about). Baked at 140c for 50 minutes. I made extra icing so i could put some in the middle (400g full fat philladelphia, 200g icing sugar and 120g butter and half tsp of vanilla extract) perfect amount to fill and also do top and sides. Top tips: make sure you use full fat soft cheese as reduced fat is too watery. Use a ratio of 2:1 with the cheese and icing sugar.
10th Apr, 2019
I was hesitant about making this cake after reading the reviews but I found it a simple yet effective cake. It rose perfectly and was not too dense and rubbery as other reviews stated. The only thing I changed was I put in a bit more flour after the egg to thicken the mixture. I made this for my mums birthday and the only thing id change is to not drop it on the floor ;) (it tasted fine after that)
12th Aug, 2018
I don’t understand all these bad reviews, this cake was delicious! Followed the recipe to the T, but I split the batter into two baking tins, perhaps that helped it cook better? I put the cream cheese frosting in the middle which was great, but next time I’d use raspberry jam. Love this cake!
7th Jul, 2018
Solid and greasy. I followed it to the letter. A waste of food, money and time. The icing was great but the cake recipe is to be avoided.
1st Apr, 2018
This cake was incredibly, tooth-achingly sweet, and I wonder if the icing sugar and cream cheese ratio is the wrong way around? Even on the Philadelphia website the quantity of sugar to cream cheese was basically 2:1. My icing was very runny and I ended up using almost a kilo of sugar to get is even remotely spreadable. I like these hot mixture type of cakes, it makes for a lovely moist cake but I doubt this is going into my baking oracle for future use.
Maria Anastasiadi's picture
Maria Anastasiadi
24th Feb, 2018
This is a very nice cake with great texture. I made it for my son's birthday and it was a great hit. I hesitated to use the cream cheese frosting and instead replaced it with white chocolate ganache. I will only make it on special occasions though as it is so high in fat and sugar.
27th May, 2017
Made this cake keeping the ingredients as listed, but I didn't have a deep cake tin so I poured it into two shallow tins, cooked for about 40-45mins. I halved the ingredients for the frosting and used it in the middle of the cake, sprinkling a bit of icing sugar on the top - but I did that mainly for speed. Tasted really great and no problems with rising or rubbery texture.
18th Apr, 2017
I'm an optimist so I made this cake despite the reviews below urging me not to. For every bad review there seemed to be a good one so I thought it was worth a shot. I wish I hadn't wasted my time, effort and money. The cake rose well and looked firm so I felt quite positive and iced it. However when I cut into it, I could see at first glance this was not a light madeira cake as promised - instead it was this over sweet, greasy rubbery mass. I immediately whipped it off the table away from my guests, but closer inspection did not improve matters. I followed the recipe to a T and followed all the Recipe Tips in the box above - it just did not work out for me. The frosting was delicious with a few drops of vanilla flavouring despite a very runny texture, but overall this was a very disappointing baking experience. Not sure how other people managed to get a decent cake from this recipe but I won't be trying it again.
8th Apr, 2017
I made this mix into cupcakes, i halved the ingredients and added an extra 75g of flour, baked for 20 mins and theyve come out perfect, rose beautifully and are very moist. I added melted white chocolate to the icing and didn't really measure the ingredients i just did it by eye, turned out great
17th Oct, 2016
I made this as a christening cake for my daughter this weekend. I doubled up the ingredients & make a 2 tier cake & iced it with orange buttercream & sugar flowers. I had a lot of complements on the cake & it all got eaten! It was very moist & tasted a bit like sticky toffee pudding, but I got a good rise in both cakes too. If you're looking for a standard sponge cake then this isn't the cake for you, but it's a delicious party cake & quite robust for dowelling and stacking. I used a spring form tin & it did leak a little bit & I tried to take it out of the tin a bit soon & nearly destroyed it, so do let it cool properly & maybe use a lined solid tin.


Ezra Hill's picture
Ezra Hill
30th Mar, 2019
I have baked this cake and unfortunately it seems to have sunk in the middle. My question is around the need for self rising flour and bicarbonate soda as the recipe calls for. Why are both of them required? I feel that this could be the cause of cake sinking in the middle for myself and many of commenters.
goodfoodteam's picture
7th Apr, 2019
We're sorry to hear your cake didn't turn out well. The 1/4 tsp bicarbonate of soda adds a little extra raising agent and as long as it was measured using a measuring spoon (level not heaped), this will not be the cause of the sinking. It is more likely that the cake needed a bit longer in the oven. When testing a cake like this - it should feel springy and firm in the middle and a skewer inserted in the middle will come out dry. We hope this helps in future.
1st Sep, 2018
What is the secret to cooking cakes with white chocolate in them? Is it reducing the fat or making the eggs weigh the same as the flour, adding them with the flour or beating it more or less? I've heard all of these, but my experience has been of getting a burnt on the outside, soggy mess swimming in fat and it looks like I'm not alone. As it can be expensive to end up with this sort of mess not to mention disappointing for everyone, can you let me know what to look out for?
goodfoodteam's picture
6th Sep, 2018
Thanks for your question. We're sorry to hear this recipe didn't work out for you. We'd suggest that the key is not to overheat the chocolate mixture. Make sure you combine the ingredients well before pouring them into the tin. Test the cake with a skewer. If it's still not cooked but becoming too brown, you can cover the cake tin with foil to protect it for the remaining cooking time. There's no need to adjust the ingredients above. We hope that helps in future.
9th Sep, 2016
Does anyone know if the mix can be used to make cupcakes?
goodfoodteam's picture
13th Sep, 2016
Thanks for your question. Yes you could use it for cupcakes but we haven't tested for this so can't tell you the exact cooking times or number it would make. You might also want to adjust the amount of icing. Good luck!
27th Jun, 2014
Forgot to say I didn't line my tins with parchment paper I just greased the tins with the same butter (a little extra) I used to make the cakes and covered the butter with flour the good old fashioned way!
3rd Sep, 2013
Use the cake tin specified. If it is smaller and deeper then it will take longer to bake. I use Cadbury dream white chocolate to make this cake.
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