Waitrose and Partners
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.

3 out of 5 stars(2) Rate this recipe
  • Serves10
  • CourseCake
  • Prepare30 mins
  • Cook30 mins
  • Total time1 hr
  • Pluscooling and chilling

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 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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