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.
Rosie says
Hi Jessica I am making this cake tommorow! I need to know can u melt the butter in a microwave? Super exited!
Jessica Holmes says
Hi Rosie, yes you could melt the butter, chocolate, sugars and water in the microwave, but you’d need to stir it regularly and make sure it doesn’t get too hot.
Lara says
Delicious cake! I’m going to double it and make a tall layer cake for my daughters christening ❤️
Jessica Holmes says
Oh love that Lara!
Erin says
Hey Jess,
Do you think it would be ok to colour the frosting with food colouring or will it make it runny?
Thanks!
Jessica Holmes says
Hi Erin, you definitely can but I recommend using a good quality food gel rather than food colouring. You’ll only need to use a small amount since it’s much more concentrated and then you won’t have the problem of the frosting being runny or spliting.
Nicole says
I’m making this later this week and was wondering if the frosting recipe really made just enough for the layers and a semi naked look? Or is there enough to pipe if I wanted to include with the whipped cream? Thanks!!
Jessica Holmes says
Hi Nicole, I did put quite a bit of frosting in between the layers so there’s probably a bit more to play with than it might look. For example, you can see I used a similar amount of frosting for my White Chocolate Mud Cake and managed to cover the entire cake.
Lara says
Hi so I’m wanting to make this as a 3 layer birthday cake, just wondering if the bake time is affected if it’s made as 3 6inch cakes rather than 2 8inch cakes? Super excited to try this out btw ☺️
Jessica Holmes says
Hi Lara, excited you are going to try this one! The cooking time should be around the same or perhaps just check them 5 minutes earlier.
Laura says
Looking forward to making this cake for Easter. Can the cake be made ahead of time and frozen?
Jessica Holmes says
Yes definitely! Hope you enjoy it!
Tutu says
I have been making this cake for a while now for family and friends birthdays and it’s a massive hit! The flavour is beyond words and it’s super easy to make! I make a lot of cakes but don’t really enjoy eating cake…. this cake though is one that I eat all the time! Even before it goes in the oven! That melted chocolate and sugar mix is delicious!
Jessica Holmes says
How good is that! Thank you for the lovely feedback.
Kristen Strauss says
Hi Jess,
Would using dark brown sugar as opposed to normal brown sugar affect the cake at all?
Jessica Holmes says
Hi Kristen, I haven’t tried it myself but I think that would be fine!
Chyna says
Hi I’m super excited to make this ! I saw some bakers make this on a baking competition and I was like Mmmm sounds good I researched and came upon your version… I just made this today 12/26/2020 … however my cakes aren’t as high as urs is it bc I didn’t fill all the way up?? Any suggestions? I’m making the frosting now can’t wait to eat
Jessica Holmes says
Hi Chyna, I hope you enjoy the cake. I’m not sure what you mean, the height will be affected by the size and shape of your cake pans.
Jenneke says
I am so excited to make this recipe for my upcoming birthday.
I am just wondering my oven is not big enough for 2 cakes at the same time and I only have one 8 inch cake pan.
Can I bake 1 cake at a time?
And if I would make the cake one day before should I wait with putting the frosting on or can I already do that?
Should I save the cake in the fridge or out of the fridge?
Thank you already for your response.
Jessica Holmes says
Hi Jenneke, so excited you are going to try this cake. I don’t usually recommend letting cake batter sit out unfortunately, as it will already start to react and you may notice a difference with the second cake not rising correctly. As for frosting, it’s really up to you. I usually wait until the day of serving to frost my cakes so I can avoid putting them in the fridge (as it can make cakes dry). However, this is quite a moist cake, so you could frost it and store it in the fridge if needed. Alternatively, you could make the frosting ahead of time and store it in the fridge. Then just bring it to room temperature (and beat it with an extra tablespoon of milk to loosen) when you are ready to assemble the cake. I hope that helps!
Renae says
Can this be made a day before and refrdigerated? At least the cake, then add the frosting the following day?
Jessica Holmes says
Yes absolutely! I typically store my unfrosted cakes at room temperature though to prevent them from drying out.
Lois says
Do you melt the butter, sugar, chocolate and water over direct heat or in a double boiler?
Jessica Holmes says
Hi Lois, just over direct heat (on low heat) is fine!
Shannon Repard says
Hi,
How can I adjust this recipe to make 3 x 6″ layers please?
Thank you,
Shannon R
Jessica Holmes says
Hi Shannon, you’re in luck! This recipe will make either two 8 inch cakes or three 6 inch cakes.
Bonita says
Hi how much is each tin suppose to weigh with batter please ?
Jessica Holmes says
I can’t say Bonita, I just eyeball it.
Kavita Desai says
Hi,
I have made quite a few a of your cakes and love the end results!
I’m making this caramel cake for my parents who don’t eat egg, do you have a suitable replacement that I can use?
Jessica Holmes says
I’m so happy to hear that! I haven’t tested the cake without eggs so I can’t say – I’m sorry!
Sharon Scheibenpflug says
Being a “baker” I didn’t want anyone to show up to my birthday party with a store bought cake, so as I always do — I made my own! Tried this recipe for the first time…Yes, it is a dense cake, but so good! I worried that it wouldn’t be sweet enough because it used mostly brown sugar, but the worry was in vain – it was plenty sweet and plenty delicious! Got great raves from all my guests, and yes – I would make it again!
Jessica Holmes says
Aww I love hearing that Sharon! Thank you for the kind feedback!