Frosted White Chocolate Easter Cake

Frosted White Chocolate Easter Cake


  • 250g Connacht Gold Creamery or Softer butterplus a little extra for greasing 
  • 140g white chocolate, broken into pieces
  • 250ml Connacht Gold 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 Connacht Gold butter
  • 100g icing sugar, sifted
  • mini eggs to decorate


  1. Heat oven to 160C. Grease a 23cm cake tin and line the base with greaseproof paper.
  2. Place the butter, white chocolate, milk and vanilla extract in a small saucepan, then heat gently, stirring, until melted.
  3. 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.
  4. Pour the batter into the tin, then bake for 1 hour, or until the cake is golden and a skewer inserted into the centre comes out clean. Cool in the tin.
  5. 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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