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.
Steph says
Absolutely perfect cake. Thanks so much. Made for my mums bday and she loved too. Just Wondering if you have the KJ or Calorie intakes for it as I can’t seem to work it out. Thank you
Jessica Holmes says
So glad you enjoyed it Steph! Thank you for the lovely feedback. And no I don’t, sorry.
Mart-Simone says
Hi, I found this recipe and would love to use this for my son’s birthday cake! I am making a dinosaur cake and it requires two 9” round cakes that are cut into the body, tail, head and legs. Would I need to double this recipe or will it be enough? I can’t seem to attach a photo.
Jessica Holmes says
Hi, this recipe makes two 8-inch layers. You could definitely make two 9-inch cakes, the layers would just be thinner (so may cook slightly faster). If you want to discuss in any more detail, feel free to email me at hello@sweetestmenu.com
Jess says
This cake turned out exactly as pictured!! I’m not much of a cake person but hubby is and it’s gone down a treat 😉
Jessica Holmes says
Love hearing that Jess! So glad you enjoyed it!!
Felicity says
Hi Jessica
This cake is so delicious and simple to make.
My large extended family often request one as a birthday present 😁
Jessica Holmes says
Aw so happy to hear that Felicity! It’s one of my favourites too! ☺️
Melissa says
Hi there,
I am planning on using your recipe for my son’s first birthday cake (I’m excited based on reviews). Is there a particular white chocolate you recommend – cooking chocolate or ordinary Cadbury chocolate?!
Thank you very much 😊
Jessica Holmes says
Hi Melissa, I’m excited you are going to try this cake! I usually use the block of Nestle Plaistowe white chocolate which is usually hiding in the baking aisle at Coles or Woolworths – hope that helps!
Nat says
My friend recommended this recipe & I’m so glad she did. I made this for my Aunt’s 80th. So easy, moist & delicious! I made 2 x double batches for 2 tier cake & 3x buttercream – absolutely recommend!
Jessica Holmes says
I’m so happy to hear that Nat! Thank you for the lovely review!
Tom says
Could I use one 20cm square pan and reduce cooking temperature to 140 Celsius and just bake for longer ? Also is that fan forced
Ali Peacock says
Hello! I love the sound of this recipe and wondered if it would work just as well with gluten free flour? I can’t find a decent gluten free caramel mud cake recipe but your recipe sounds delicious!
Thank you
Jessica Holmes says
Hi Ali, I haven’t tested this recipe with gluten free flour so I can’t say – I’m sorry! But if you have a gf flour that says it can swapped 1:1 with regular flour it might be worth giving it a go!
Ali Peacock says
Thanks for your quick response, Jessica. I’ll give it a go and see what happens…If it’s a success I’ll let you know 🙂
Cheers! ,
Brinn says
Hi! I’m wondering how long you would recommend baking this recipe if I were to use it for cupcakes rather than a cake?
Jessica Holmes says
Hi! Try my Caramel Cupcake recipe ☺️
Ray says
I am thinking of making this Caramel mud cake with white chocolate icing I need to make it about 24 hrs at the most before it gets eaten in room temperature Is this ok or will frosting go
Off due to cream?
Jessica Holmes says
Hi Ray, that’s fine! The cream stated in the recipe is only for decoration so you can just leave that out entirely or just pipe on the swirls at the last minute. Hope you love it!
Ray says
I see now thank you. Also is 160 fan oven or do I make it 140 or lower for the heat.
Jessica Holmes says
Go 160 for fan! That’s what I use ☺️
Ray says
Thank you. I will let you know how it works and how it is enjoyed.
Ray says
It was enjoyed by all
Thanks
Mali says
Thanks for this amazing recipe: It looks and tastes so good! Just wondering if it is possible to make the icing ahead of time and freeze it as well?
Jessica Holmes says
Hi Mali, I’m so happy to hear you enjoyed this cake. You can freeze buttercream ahead of time and freeze a decorated cake. I prefer fresh buttercream myself but it should be ok!
Mali says
Jess thanks for your reply. One more question: Why is the white chocolate buttercream recipe for the caramel cake slightly different to the one for the caramel cupcakes? Which is better?
Jessica Holmes says
The cupcake recipe makes less buttercream so stick to this recipe if you’re making a layer cake.
Mali says
The proportions are different as well, not just smaller quantities of all ingredients. I’m asking because I’m making both the cake and cupcakes.
Jessica Holmes says
It’s up to you. Both are delicious.
Susie says
This looks delicious, I live in the tropics, would I be able to keep the finished cake in the fridge overnight? I’m concerned about the frosting melting off the cake, i would like to do two batches for 4 layers this weekend coming. Any advice is appreciated, thanks!
Jessica Holmes says
Hi Susie, I’m excited you are going to try this cake. I always try to avoid putting my cakes in the fridge where I can because it tends to dry them out – in saying that, a mud cake like this one is extra dense and moist so it shouldn’t a problem. Alternatively, you could freeze the cake overnight and frost before serving. Either way, I recommend letting the cake come to room temperature before serving. Hope you enjoy it!
Kimberley says
Hi I am looking at making a 3 tiered layer cake for a wedding with your caramel, white chocolate and choc fudge recipes frosted in the white chocolate buttercream. Will this work or will they be too dense to last as a layer cake? If it will work could it be constructed and iced the day before the event? concerned that the cake may lean or collapse.
Jessica Holmes says
Hi Kimberley, thanks for reaching out. So honoured that you would consider my recipes for a wedding cake! I haven’t made these recipes into a three tiered cake so it’s hard to say for sure, however my sister-in-law used this recipe to create a 6 layer cake and she said it worked really well. She used some dowling sticks to help hold it in place. A few other people have commented and let me know they have also made this recipe and my white chocolate mud cake recipe as a tiered wedding cake so I think you should be fine. I would just suggest using dowling or similar for support. And make sure the cakes are completely cooled before frosting and stacking. Good luck! I’d love to see a photo – tag me on Instagram @sweetestmenu or use the hashtag #sweetestmenu ❤️
Kimberley says
Thanks for the response. How do you recommend using the Dowling sticks. I have decided just to do layers and not tiers.
Jessica Holmes says
Hi Kimberley, it depends how many layers. I usually find 3 layers can hold on its own. For more than that, check out this tutorial I found which shows a few options > https://iscreamforbuttercream.com/how-to-make-a-tall-cake/
Aoife says
Which kind of brown sugar did you use? Xx
Jessica Holmes says
Hi! We only have one type of brown sugar in Australia but I think it’s closer to light brown sugar (American style). I wrote more about it here.
Michelle says
Hi! Do you have any recommendations for making four 6inch cakes with this recipe? Do you think more than one recipe/batch? Thanks!
Jessica Holmes says
Hi Michelle, typically a two layer 8 inch cake will make a three layer 6 inch cake. You could make 4 thinner layers or try making a second batch but you might end up with 4 or 5 layers. Hope that sort of helps! Haha
Michelle says
Yes it does! Thank you! Can’t wait to try it!