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, 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.
Samantha says
Hey Jessica,
This sounds delicious! I have to make a vanilla and caramel marble mud cake. Can I use both your caramel and white chocolate recipe and bake it at the same time?
Jessica Holmes says
Hi Samantha! Do you mean bake the two different cakes separately? That shouldn’t be a problem if your oven is big enough!
Samantha says
No to make the marble cake. So, use the 2 different recipes and put them in the same tin. Thank you
Jessica Holmes says
Oh gotcha! I haven’t tried it myself so I can’t say for sure but I think it would be ok as both cakes have a similar baking time (white choc cake tends to take a little longer). You would need to use more cake tins to make more layers, as you would essentially be doubling the batter (make 4 x 8 inch cakes) or use large cake tins. Just keep an eye on them as they bake and maybe starting check from the 30-35 minute mark. Good luck!
Samantha says
Thanks so much for helping Jess! Really appreciate it!
Bindu says
White chocolate I have ( block) has sugar in it.. Will it make the cake too sweet?
Jessica Holmes says
Hi Bindu, it should be fine ☺️
Natalie Purcell says
Hello Jess
I was wanting to make this for my sons 1st birthday. I was planning on potentially using the buttercream in between layers and then a thin on the outside of the cake and a fondant on top of that, my question is would using a fondant work with this sort of cake?
Thank you very much in advance?
Jessica Holmes says
Hi Natalie, thanks for your comment! I’m excited you are going to make this cake for your son’s birthday. I haven’t worked a lot with fondant but I don’t see why it wouldn’t work for this cake. It’s has a good structure, being a mud cake and all, and the buttercream will protect it. I’d love to see a photo when you’re done! Hashtag me #sweetestmenu on Instagram ☺️
Tara says
I am trying this tonight for my sister in law’s bday cake. Can the icing be made in advance and refrigerated?
Thanks!
Jessica Holmes says
Hi Tara, I don’t recommend making buttercream in advance – it is best fresh!
Sheree says
Using this recipe for my sons first birthday cake. The cake was extremely moist except for the outside. Is the temperature based on a fan force oven? Thinking of cooking on slightly lower temperature or for a little less time? Thoughts. Buttercream and cake together was divine
Jessica Holmes says
Hi Sheree! So pleased you enjoyed this recipe! It does have a slightly crunchy crust due to the high sugar content, which I quite enjoy. You could definitely try cooking it at a slightly lower heat or adjusting the cooking time, but I think it will always have some form of a crust.
Shayna says
Hey hun, I have tried the recipe and it was amazing. Was wondering if I bake on Thursday for Sunday and leave it at room temperature. Will it be fine?
Jessica Holmes says
Hi Shayna, so pleased you enjoyed this cake! If you need to make it in advance, I recommend freezing it and then bringing it to room temperature before frosting and serving – that way you can ensure it won’t be dry or stale. Hope that helps!
Kendall says
Hey Jess,
Could you add food colouring gel to the buttercream?
Thank you!
Jessica Holmes says
Hi Kendall, I would avoid potentially adding food colouring if you are making white chocolate buttercream, because you don’t want the white chocolate to curdle. But you could certainly use regular buttercream to frost this cake and colour it using food gel. Hope that helps!
Mel says
I was thinking of making this cake for a wedding, is it possible to make this cake 3 days before and put it in the fridge?would it affect the taste and texture?
Jessica Holmes says
Hi Mel! I find all cake dries out in the fridge, so I recommend freezing it. Hope that helps!
George says
Is the cake soft
Jessica Holmes says
Hi George, yes it is.
Miss_Debsie says
Hey,
Just wondering if you recommend using cooking chocolate or normal chocolate for this recipe.
Thanks!
Jessica Holmes says
Hi! Great question. I’ve actually tried both and I prefer regular white chocolate or a block of cooking chocolate but not chocolate melts or chocolate chips. Chocolate melts (at least here in Australia) are designed to set quickly and I find they can make a drier cake. A block of white chocolate (either from the baking aisle or the confectionary aisle) is best. Hope that helps!
Clarice Pritchard says
Hi
So happy to find an Aussie recipe…
gunna be making this for my sister inlaws 30th birthday, two quick questions…
will it survive a 2 hour drive from Townsville, QLD to Charters Towers, QLD? and will it survive the heat even if it is travelling by an air con car?
Jessica Holmes says
Hi Clarice! I think the cake should be fine, I would just leave the whipped cream swirls (if you choose to do them) until you arrive at your destination. But the buttercream should hold up well ☺️ Hope you enjoy it!
Sarah says
I want to make this cake for me and my boyfriends anniversary tomorrow!
Is it possible to make it in a 7’’ ?? Will it be three cakes then or still two but just higher ? This cake sounds amazing I can’t wait to try it out!!
Jessica Holmes says
Hi Sarah, I’m excited you’re going to try this cake! If you’re going to use a 7 inch pan, I think two cakes will still be ok (but you could do 3 if you like). The height of the cake will change so I recommend adjusting the cooking time accordingly. Hope that helps!
Sarah says
Thank you so much! It’s abouy 43C here where i live in South Africa – maybe cake baking today wasn’t a good idea!😂🤔
Jessica Holmes says
Wow that is hot! Sounds like the perfect day to eat cake tho! 😉
MIChelle says
I made this recipe over the weekend and used 3 6 inch Tins, the same temperature and same time and when it came to slicing it, it was raw. I was confused as when I put the skewer in the middle it came out clean. Sad to see my cakes in the bin. I will try again but leave them even longer .
However the white choc buttercream tasted amazing!
Jessica Holmes says
Hi Michelle, I’m sorry to hear that! Sounds like your cakes needed a bit longer. Every oven is different, so I recommend perhaps turning yours up to 180 C / 360 F. So glad you loved the buttercream – I’m obsessed!
Jessica says
I would have thought heating the chocolate with water would cause the chocolate to seize? I always see instructions never to let water get into the chocolate for that reason?
Jessica Holmes says
Hi Jessica, the chocolate won’t seize in this case as you are melting the ingredients together over heat. The water in chocolate is usually referring to when you are working with chocolate as a sole ingredient. Hope that helps!
Angela says
Hello! I am keen to try this recipe but I have never mad a mud cake before.
just wondering what was the height of each layer of the 8″ cake? Also would it be the same if I cook it all in just one tin instead of splitting the batter into 2 tins?
Thanks!
Jessica Holmes says
Hi Angela, you can get an idea of the height of each layer in the slice shots, roughly an inch or 1.5 inches high. I wouldn’t recommend baking this cake as one whole cake as you will struggle to cook the inside of the cake without overcooking the outside. I recommend baking two separate cakes as per the recipe. I hope that helps!
Angela says
Thank you! Have you tried making this cake with a 6inch round tin? would the recipe change much?
Jessica Holmes says
I haven’t but it should be fine, you would have to adjust the cooking time. To avoid the batter from overflowing, you could use three 6 inch tins instead of two. Hope you enjoy it!