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For the cake

250g butter, plus a little extra for greasing

140g white chocolate, broken into pieces

250ml milk

1 tsp vanilla extract

250g self-raising flour

¼ tsp bicarbonate of soda

300g caster sugar

2 large eggs, lightly beaten


For the frosting

300g tub Philadelphia cheese

85g butter, softened

100g icing sugar, sifted

mini eggs, to decorate (or use 50g/2oz chopped hazelnuts)



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.

To make the frosting, beat together the Philadelphia, butter and icing sugar until smooth. Spread over the cake, then decorate with mini eggs.

White Chocolate Easter Cake


I pinched this recipe from:

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