A gorgeous two layer Caramel Mud Cake made with white chocolate and brown sugar. Frosted with creamy white chocolate buttercream, it’s the perfect cake for birthdays or celebrations.
The ultimate Caramel Mud Cake is HERE 🙌🏻
A buttery, two layer Caramel Mud Cake with a tender crumb and a creamy, silky smooth, white chocolate frosting. Swirls of whipped cream and gooey caramel Rolos take this cake to the next level.
You. Are. Welcome.
When I was testing this Caramel Mud Cake recipe, I made it four times in four days. That’s eight caramel cakes. All needing to be taste-tested.
Needless to say, by cake three I was getting a little sick of the word caramel and a little tired of trying sub-par cake. Thankfully, cake test number four changed everything. And this is the result.
Two layers of buttery Caramel Mud Cake, made using brown sugar and real white chocolate. It’s a simple mix and stir recipe that’s essentially only one bowl, or rather, one saucepan.
And once you take that two-layer cake and pair it with homemade white chocolate buttercream, well then you’ve entered some kind of creamy caramel heaven.
I’ve had Caramel Mud Cake on my recipe list for the longest time. But I’ve been scared because I’ve tasted way too many dry and tasteless caramel cakes in my life and I was terrified of becoming just one more caramel cake statistic.
Thankfully, I don’t think that’s going to happen because I stumbled on a winner and it’s moist and buttery and bursting with caramel flavour.
Not only is this Caramel Mud Cake tasty but it’s really easy to make. In fact, it’s probably one of the easiest cake recipes on this blog. Baking in two layers also means these mud cakes cook in just 40 minutes.
But aside from the cake, my new favourite thing is white chocolate buttercream 👇🏻 Hello heaven!
Made with real white chocolate, this silky sweet frosting pairs beautifully with the dense caramel cake. The finishing touch? Swirls of whipped cream dotted with caramel Rolos.
To be honest, I thought I might need a break from caramel cake after all that taste testing, but after writing this post and reminiscing about the caramel mud cake that graced my dining table just yesterday, I think I might need to make another one.
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
Let's Bake
Caramel Cake with White Chocolate Buttercream
A beautiful two layer caramel cake with white chocolate frosting.
Ingredients
Caramel cake
- 230 grams (1 cup / 2 sticks) unsalted butter, roughly chopped
- 300 grams (2 cups) good quality white chocolate
- 180 grams (1 cup) brown sugar
- 50 grams (1/4 cup) caster sugar or granulated sugar
- 240 ml (1 cup) water
- 2 large eggs
- 2 teaspoons vanilla extract
- 315 grams (2 and 1/4 cups) plain flour or all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
White chocolate frosting
- 230 grams (1 cup / 2 sticks) unsalted butter, room temperature
- 150 grams (1 cup) good quality white chocolate, roughly chopped
- 1 teaspoon vanilla extract
- 435 grams (3 and 1/2 cups) icing sugar or powdered sugar
- 2 tablespoons full fat or whole milk
- 240 ml (1 cup) thickened cream or heavy cream
- Rolos, to decorate, optional
Instructions
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line two 8-inch round cake pans with baking or parchment paper.
- In a medium saucepan, add butter, white chocolate, sugars and water. Place on low heat, stirring until butter has melted and mixture is smooth. Set aside for a few minutes to cool slightly.
- Add eggs and vanilla to cooled white chocolate mixture and stir until combined. Add flour, baking powder and salt and stir until combined – don’t worry if the batter is a little lumpy.
- Divide the cake batter between the two cake tins and place in the oven for approximately 40 minutes or until a skewer inserted in the middle comes out clean. Leave to cool completely in cake tin.
- To make the frosting, place butter in a large mixing bowl and beat with an electric mixer on medium speed until pale and creamy. Meanwhile melt the chocolate in a microwave, stirring in between 20 second bursts, until just melted and set aside.
- Add vanilla, half the sugar and one tablespoon of milk to the butter and beat until combined. Add the remaining sugar and beat until smooth.
- Add melted chocolate, ensuring the chocolate is still smooth and melted but is not warm. Beat until the chocolate is completely mixed through. If frosting is too thick, add an extra tablespoon of milk.
- Place one cake layer onto a cake board or stand. Cover the top with white chocolate buttercream. Place second cake layer on top (upside down for a nice flat top). Frost the top and sides of cake. Smooth sides using a cake scraper.
- Whip cream using an electric mixer (or by hand) until stiff peaks form. Transfer to a piping bag fitted with a large star tip. Pipe cream along the edges of the cake. Decorate with Rolos.
Ryan says
This is a great recipe and lovely cake! Made it for a friend’s birthday and we thought it would take a week for us to get through it (very rich and very sweet!) but by 10am the next morning it was gone! Thanks!
★★★★★
Jessica Holmes says
I’m so glad you enjoyed it Ryan!
Sophie says
So so yummy! We had this for my daughters first birthday and everyone said it was amazing! Best cake they’ve had.
I made two 9″ round tins, they were ready at 27minutes in 180°C fan forced.
When I was making it I had a couple questions and found the answers through the reviews. It would be great if you could make a notes section with common questions to save time, but other then that it was perfect.
★★★★★
Jessica Holmes says
So glad you enjoyed it Sophie! Thank you for your kind feedback. What questions did you have while making the cake?
Alicia says
I made this for cake for a friends birthday. This was my first attempt at making a mud cake and it was a big hit! Very easy to make and very tasty. The white choc frosting was a great addition as well. I’ll definitely be making this cake again
★★★★★
Jessica Holmes says
Hooray! Love hearing that Alicia!
Edina says
Can this recipe work for cupcakes?
Jessica Holmes says
Yes or I highly recommend my Caramel Cupcake recipe – which was based from this recipe.
Tia says
Hi there! I can’t wait to try this recipe for my partner’s birthday… i’ll be making two batches into a 4-layer cake… yum! I will be freezing these cakes as I’ll be making them a few days in advance & then frosting them on the day. Just wondering what the best way to defrost these cakes will be? I read you should leave them in the fridge overnight to defrost but I’m worried they will dry out? Thanks 🙂
Jessica Holmes says
Hi! Excited you are going to try this one. Yes I agree with you, I would let them defrost at room temperature.
Christine Muller says
Want to make 9 x 3 inch single layer square caramel mud cake ?double this caramel mud cake recipe.
Jessica Holmes says
Hi Christine, this cake makes two 8-inch layers, so I would perhaps make it twice for three 9-inch layers.
Angela Inskip says
Cannot wait to try these! Can the cakes be frozen?
Jessica Holmes says
Absolutely! They freeze well 🙂
Mary-Rose says
Hi! Would I be able to halve this recipe to cook just one layer do you think? In theory that should work right?
Jessica Holmes says
Hi Mary-Rose, it may or may not work. Not all recipes will necessarily double or halve well. But some do so it’d be worth experimenting. However, you are in luck! I’ve created a Caramel Cupcake recipe that’s very similar and will make just one 8-inch cake if you wanted to try it.
Mary-Rose says
Hi Jessica, a very belated response to your reply. I ended up making this as directed for my sons baptism and I have finally found my ‘keeper’ caramel mud cake recipe. It was so good! And everyone was keen for the recipe. The frosting is a particularly lovely accompaniment to this cake in my opinion.
Jessica Holmes says
Hooray! So pleased you were happy with the results!
Lauren says
Was wondering if this icing can be coloured?
Jessica Holmes says
Sure can Lauren! I recommend using a good quality food gel for best results – rather than a watery food colouring.
Lindy says
Well i can totally understand how excited you were with this cake and omg that divine buttercream.
Made today for my neighbour who has a son turning 16 tomorrow.
Wish i had made 2 so i could dive into a slice. Followed recipe exactly and it turned out perfect.
We are about to ice and decorate.
Thank you for perfecting the testing of this reipe i am sure it will be made many times as i love your recipes.
★★★★★
Jessica Holmes says
How good is the buttercream Lindy! I hope your neighbour loves it!