White chocolate spotty cake

White chocolate cake

  • 1
  • 2
  • 3
  • 4
  • 5
(30 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
Save to My Good Food
Please sign in or register to save recipes.


  • 250g pack butter, softened



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

  • 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…

  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Vikki Campbell's picture
Vikki Campbell
26th Sep, 2019
Baking time took 15 minutes longer than stated and icing was extremely soft. Topped mine with jelly beans, and the taste was a hit for those with a sweet tooth
31st Mar, 2018
I followed the recipe exactly, but although skewer came out cleanly after 30 minutes, it was very greasy and stodgy when cooled Very disappointed.
Frantic Flapjack
25th Nov, 2014
This was a very good cake although the recipe needs some adjustments. The cooking time is way out. Mine took about an hour. Also, there is too much sugar. As there is white chocolate in the recipe, I used 200g of sugar and it was still slightly too sweet. Topped with giant chocolate buttons.
sandys kitchen's picture
sandys kitchen
24th Mar, 2014
For this cake, you use soft cheese .Do you mean cream cheese?
2nd Mar, 2014
Made this cake following the method and apart from giving it 15 minutes more cooking time it came out perfectly....I cut it into 32 mouth size portions with a giant chocolate button on top of each.
30th Nov, 2013
I have put the cake in for only 15 mins and had a look through the oven door, and only the egdes were rising and the middle was damp. Hope it rises properly in the end
30th Nov, 2013
Hi, im just about to make this cake for a tea party, will post the results. Xx ;-))
28th Apr, 2013
Great tasting cake and really easy to make. But, I also had a problem with the amount of time it took to bake and ended up baking for an hour. It was well worth the wait!
28th Mar, 2013
I read most of the comments and suggestions before I made this cake. It did definately need longer cooking time, I also reduced the sugar slightly. The results were amazing. Everyone who tasted it thought it was 'shop bought' I used milk chocolate buttons on the top and cut it into much smaller squares. Would certainly recommend this recipe. Making it for Easter and will put mini eggs on top!
22nd Feb, 2013
Cake was really nice and moist. Left out vanilla paste couldnt find it. Fronting delicious. No problems with timings. Done after thirty mins. Definitely make it again.


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?