Frosted white chocolate Easter cake

Frosted white chocolate Easter cake

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(98 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


  • 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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25th Aug, 2016
I wish I'd read the reviews before I baked this cake. Cake was flat as a pancake and soggy. So disappointed.
davel64's picture
27th Mar, 2016
Followed the recipe to the letter and I'm very disappointed with the result, cake sank in the middle, runny frosting. Would not recommend this recipe. :[
20th Feb, 2016
Like some other reviewers here I am very disappointed after baking this today. After two hours in the oven it is still completely uncooked in the middle (I actually slightly under-added the wet ingredients to make sure it wouldn't be too wet a mixture). I now understand the other comments describing this as 'rubbery,' it tastes awful and you can literally squeeze it between your fingers and watch it rebound like rubber. Complete and utter waste of time and resources. My advice would be to look for another recipe.
Bus Fayre
1st Apr, 2015
This is a great recipe especially if you have a sweet tooth. I tried this recipe and the polka dot cake by Cupcake Jemma (can't remember the link but you can find it on my blog My husband preferred this one, but I preferred the Cupcake Jemma one, because it contained fresh fruit and whipped cream which offset the sweetness. I will definitely make this again as an Easter treat at the weekend.
27th Jun, 2014
I made this cake for my Daughters 15 Birthday all our family and friends thought it was wonderful so I am now making another one for her Birthday Sleepover tomorrow night, a request from her friends. I followed the recipe to the letter and used a silicone tin, which work very well, I made sure the cake was completely cold before peeling of the cake tin! I actually made two cakes at a time and put white chocolate icing in the middle and one cake on top of the other and white chocolate icing on top. Definitely recommend this cake.
14th Jun, 2014
I am making this again at my dad's request for Father's Day - he absolutely loves it! :) Can understand why haters of cheesecake may wish to select a different frosting - perhaps more of a white chocolate buttercream rather than soft cheese? - but I love it!!! I agree that a less deep tin is better - also careful not to make consistency too runny. Thanks for this great spring recipe (... even though I am making it in summer!!)
6th Jun, 2014
Don't bother making this! Don't waste your time! Thus recipie is awful and I have just taken if out the oven and washed, yes washed it down the sink! Who ever made this up could not bake an egg!
25th Apr, 2014
Just made this for my daughters birthday party, she didn't particularly like the frosting as it tasted very much like a cheesecake so I used the frosting recipe from the 'White Chocolate Spotty Cake' recipe instead and it's turned out lovely, all kids happy :-D
20th Apr, 2014
Greasy, chewy and rubbery. I did everything as per recipe and it still did not turn out well. I bake a lot of cakes but this one was a dud! Went straight in the bin - total waste.
10th Mar, 2014
Made this for my father-in-law's birthday a few years ago as it fell on Easter time. Quick and easy and tasted lovely. Simple decorations but looked very nice.


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