White chocolate Easter cake

White chocolate Easter cake

Light golden sponge, white chocolate ganache, and fruity rhubarb preserve, all topped off with a favourite Easter treat. It's the perfect Bank Holiday bake to enjoy with friends and family.

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  • Serves10
  • CourseCake
  • Prepare30 mins
  • Cook30 mins
  • Total time1 hr
  • Pluscooling and chilling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 250g unsalted butter, softened, plus extra for greasing
  • 250g caster sugar
  • 4 British Blacktail Free Range Medium Eggs
  • 100ml whole milk
  • 1 tsp vanilla extract
  • 250g self-raising flour
  • ½ tsp salt
  • 5 tbsp No.1 Rhubarb & Raspberry Preserve (4-5tbsp)
  • 296g pack Cadbury Mini Eggs

White chocolate ganache

  • 250 g white chocolate, finely chopped
  • 175ml double cream


  1. Preheat the oven to 180°C, gas mark 4. Grease and line the base and sides of 2 x 20cm round cake tins with baking parchment. Place the butter and sugar in a mixing bowl and use electric beaters to whisk together for 3-4 minutes until pale and fluffy. Beat in the eggs one at a time, then gently beat in the milk and vanilla. Finally fold in the flour and salt. Divide between the tins and bake for 20-25 minutes until golden and a skewer inserted into the centre comes out clean. Turn out on to a wire rack to cool completely.

  2. While the cake is baking, start making the ganache. Put the chocolate, cream and a pinch of salt in a large heatproof mixing bowl and microwave on low (600W) for 30 seconds; stir to combine. Keep heating in 30-second blasts until melted and combined. (Or heat the cream to steaming in a pan, tip in the chocolate and take the pan off the heat. Leave for 1 minute, then stir to combine.)

  3. Cool the ganache for 30 minutes at room temperature, then chill until just set (about 1 hour).

  4. Place one of the sponges on a stand or plate. Spread with the rhubarb preserve. Spread the base of the other sponge with 1⁄2 of the white chocolate ganache, then sandwich the sponges together. Spread the remaining ganache over the top and decorate with the Mini Eggs.

Cook’s tip

For a thicker ganache, after chilling, whisk by hand for 1-2 minutes until it's light and fluffy and just holding its shape. If it splits, add a splash of just-boiled water until it comes back together.


Typical values per serving when made using specific products in recipe


3,277kJ/ 785kcals



Saturated Fat












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