Frosted white chocolate Easter cake

Frosted white chocolate Easter cake

  • 1
  • 2
  • 3
  • 4
  • 5
(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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
26th Feb, 2014
This may sound like a stupid question but is the nutritional information displayed underneath the photograph of the cake per slice or for the whole cake?
3rd Sep, 2013
Can't believe the negative comments. I make this cake very regularly for birthdays or special occasions, and am even having to make it on request for my friends. Always turns out fantastically well, and it is so easy to make. The icing tastes lovely and lemony - not like cream cheese. My tip would be not to put it in too small and deep a tin - or it may take longer to bake. Off to make it now for my Mother in law's 70th birthday party.
4th Aug, 2013
This is the birthday cake of choice in our house, it never fails to disappoint.
16th May, 2013
Made this 3 times - absolute winner!
27th Apr, 2013
Made this for Easter was a bit worried when I read some of the reviews,but since then I've made it twice more its an amazing cake & every one who has had it had loved it. Making it again this weekend for my nans 93rd birthday.
25th Apr, 2013
This was the very first cake I've ever made in my entire life and it turned out excellent. My cake did need a little longer than the recommended 1 hour, as it did drop a little in the middle, but disaster was averted. Tip- melt in some more white chocolate to add to the frosting!
10th Apr, 2013
After reading some of the comments i was worried baking this cake ,but i was quiet surprised how it turned out ,it was lovely and moist ,I did bake the cake in two smaller tins for about 40 mins,then sandwiched them together ,I also used mascarpone cheese instead of philadelphia cheese, all the family loved it , I will be baking it again.
3rd Apr, 2013
Tasted really greasy and I ended up throwing it away. Followed the recipe to the letter but was not a hit with me
2nd Apr, 2013
From reading the reviews this cake was either going to be a disaster or a success. Mine worked out amazing. So I'm very surprised. This is only the second cake that I have ever baked. I just followed the instructions exactly. However I did pre heat the oven for about 30 minutes. A tip from me is not for the mini eggs to go on until serving as the colouring on the eggs run and ruin the cake. Plus the cake is stored in the fridge and ruins the taste of the choc eggs. All in all it's extremely delicious. I will be making it again, so don't be put off by the bad reviews
2nd Apr, 2013
i made this last week for my girlfriends food day at work I followed all the instructions and it came out perfect and was delicious everybody loved it will defiantly be making again!! All of you who have said you have had trouble with it are just obviously not very good at baking so you blame the recipe I recommend you try cup cakes as they are a little easier


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.
Want to receive regular food and recipe web notifications from us?