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.
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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, room temperature
- 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.
Shannon Repard says
Does the frosting color well? Shan
Jessica Holmes says
Hi Shan, I haven’t tried it myself but I wouldn’t recommend it with this particular frosting since it has white chocolate added. You could use a regular buttercream though and colour it! Hope that helps! 😊
Jane says
This recipe was amazing. I was looking for a yummy caramel cake and this turned out beautiful and moist. Everyone loved it. I am going to be making this again soon as a 3 tier cake for a christening but decorating it different.
Also I didn’t cook it for the amount of time that was mentioned and put my oven on a lower setting. (But that’s probably because I know my oven gets too hot)
Thanks for the great recipe!
Also these would be great as cupcakes. 😊
Jessica Holmes says
Hi Jane! Aw thank you for lovely feedback, I really appreciate it. I’m so glad you enjoyed it 😊 it took me so many times to get this cake just right, so this is music to my ears 🙌🏻 Also I love the idea of making it into cupcakes – I’m going to try that soon!
Sree says
I’m making this cake 🍰 for my grandpa’s birthday… Can’t wait to try it!
Jessica Holmes says
Amazing! I hope you both enjoy it! ☺️
Katie Spackman says
I made this cake for my niece’s birthday. Beautifully moist cake, and the icing was divine and so easy to work with. Thanks!
Jessica Holmes says
Amazing! Thank you for the lovely feedback Katie 😊 So glad you enjoyed it!
Elizabeth Westmacott says
I have just made the cake for my Granddaughters Christening I have made it twice so will have four layers today is Friday do you think I could ice now for,Sunday or freeze and ice on the day..
Jessica Holmes says
Hi Elizabeth! I’m so excited you made this cake for your granddaughter. I think the cake will be fine if you let it cool completely and then wrap it tightly in cling wrap until Sunday but you can freeze it if you like. I suggest frosting it on the day you intend to serve it 😊
Peta says
I made this cake for my daughter’s 1st birthday. I added rasberry flavour to the frosting that went in the middle and coloured the rest of the frosting pink. I also left the cream off the top and decorated the edges with gold sprinkles..
It looked amazing and tasted fantastic. Everyone loved it.
Thanks for a great recipe, it’s definitely a keeper!
Jessica Holmes says
Hi Peta, thank you so much for the lovely feedback! I’m so glad you enjoyed the cake. The pink frosting and gold sprinkles sound magical! 💜 Xx
Rebecca says
My cake was super wet and stuck to the pan?!? I had it in an extra 10 minutes and the toothpicks came out clean. What did I do wrong?
Jessica Holmes says
Hi Rebecca, did you make any changes to the recipe or the ingredients listed? Did you grease and line both your cake tins?
Lauren says
Hi Jess. I made this on the weekend & everyone loved it! Just wondering, have you ever made it as cupcakes?
Jessica Holmes says
Hi Lauren! Aw I’m so pleased to hear you enjoyed it! 😊 No I haven’t but I don’t see why that wouldn’t work?! Great idea!! X
Rebecca says
Love this recipe! It was extremely easy to follow and I’m thrilled with the result. Very moist and the perfect celebration cake. Will definitely be baking it again and again 😉😃
Jessica Holmes says
Thanks for the lovely feedback Rebecca! So glad you enjoyed it!!
Jenny says
Light or dark brown sugar?
Jessica Holmes says
Hi Jenny! Here in Australia we only have one main type of brown sugar but I think it’s closer to light brown sugar. I hope that helps!
Lillian says
This cake looks so moist and yummy- I can’t wait to give it a try, will make this weekend for my 30th Wedding Anniversary!
Jessica Holmes says
Wow that’s amazing Lillian! A very happy wedding anniversary to you and your husband! ❤️ I hope you enjoy the cake x
iza says
delicious cake
Jessica Holmes says
Thank you iza!
Denise Baker says
FOr the frosting it called for 1 cup/v1 stick unsalted butter. Shouldn’t that be 2 sticks unsalted butter? Cake sounds amazing.
Caster sugar. Is that a special sugar or is it granulated sugar?
Jessica Holmes says
Hi Denise, yes you are right – 1 cup or 2 sticks. And you can substitute caster sugar with granulated sugar! 😊 I hope you enjoy it!
Natalie says
This cake is gorgeous! I love layer cakes – so festive and perfect for special occasions. Looks absolutely delicious and I love the flavors combination!
Jessica Holmes says
Thanks Natalie! 😊
Joshua says
This cake was so moist and it did taste like caramel!
Jessica Holmes says
So glad you enjoyed it Josh! 😊