This soft and tender White Chocolate Mud Cake is perfect for your next party or celebration. Two layers of white chocolate mud cake covered in creamy white chocolate buttercream.
I’m on a mud cake bender.
My latest obsession? This White Chocolate Mud Cake 👇🏻 Two layers of buttery mud cake covered in luscious white chocolate buttercream and topped with clouds of chocolate frosting.
Big, buttery and oh-so-irresistible.
First there was my Chocolate Mud Cake. Then my Caramel Mud Cake. And now my favourite White Chocolate Mud Cake.
All I know is when you put chocolate in your cake batter, it transforms into one rich, buttery cake with a truly enviable texture. And when you add frosting that’s also made with real chocolate, well then you are in chocolate heaven.
While I’m usually partial to one layer cakes, some celebrations call for something special. And that’s when a layer cake like this White Chocolate Mud Cake is just perfect.
Two layers of cake covered in white chocolate buttercream with clouds of chocolate frosting piped on top, with squares of chocolate in between.
This White Chocolate Mud Cake recipe is so easy to make, in fact, you don’t even need an electric mixer. It can be baking away in the oven within 30 minutes.
All you need to do is mix together butter, white chocolate, sugar and milk on the stove until smooth and creamy. Then it’s time to add the remaining ingredients. A quick stir and then it’s time to bake.
What you’ll end up with is a soft and tender cake. One that’s moist and buttery and tastes like deliciously smooth white chocolate. But what sends the cake over the top is the frosting.
Just like my Caramel Mud Cake, I used white chocolate buttercream. I’ve long been a fan of adding real chocolate to my buttercream, but I only recently tried adding white chocolate. And let’s just say, I’ve been putting it on e-v-e-r-y-t-h-i-n-g ever since.
It’s also the perfect frosting for decorating a layer cake – smooth and creamy and really easy to work with. You could stop there, but for a little something extra, whip up a small batch of chocolate buttercream.
Then add your favourite chocolates on top. What you’ll end up with is a buttery mud cake made with real white chocolate, a creamy frosting also made with white chocolate and a little real chocolate buttercream sitting alongside pieces of your favourite chocolate.
ALL. THE. CHOCOLATE. THINGS.
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A delicious two layer White Chocolate Cake covered in white chocolate buttercream.
Ingredients
White chocolate mud cake
- 230 grams (1 cup / 2 sticks) unsalted butter, chopped
- 300 grams (2 cups) white chocolate
- 200 grams (1 cup) caster sugar
- 240 ml (1 cup) milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 350 grams (2 and 1/2 cups) plain flour
- 2 teaspoons baking powder
White chocolate buttercream
- 230 grams (1 cup / 2 sticks) unsalted butter, room temperature
- 150 grams (1 cup) white chocolate, pieces
- 1 teaspoon vanilla extract
- 435 grams (3 and 1/2 cups) powdered or icing sugar
- 2 tablespoons milk
Chocolate buttercream
- 115 grams (1/2 cup or 1 stick) unsalted butter, room temperature
- 100 grams (2/3 cups) dark chocolate, broken into pieces
- 250 grams (2 cups) icing or powdered sugar
- 2 tablespoons milk
- Cadbury Topdeck Chocolates, for decorating
Instructions
- Preheat oven to 180C (360F). Grease and link two 8-inch round cake tins with baking or parchment paper.
- In a medium saucepan, add butter, white chocolate, sugar and milk. Place on medium heat, stirring until smooth and sugar has dissolved. Set aside for a few minutes to cool slightly.
- Add eggs and vanilla to cooled white chocolate mixture and stir until combined. Add flour and baking powder 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 30-35 minutes or until a skewer inserted in the middle comes out clean. Transfer to a wire rack to cool completely.
- To make the white chocolate 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.
- To make the chocolate 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 half the sugar and one tablespoon of milk to the butter and beat until combined. Add the remaining sugar and beat until smooth. Add extra tablespoon of milk if needed.
- Add chocolate frosting to a piping bag fitted with a large round tip and pipe frosting around the edge of the cake. Decorate with chocolate pieces.
Keywords: White chocolate cake, White chocolate mud cake, mud cake
Just wanted to say thank you for this recipe. My boyfriend requested a white chocolate cake for his birthday that was ‘fudgy in the middle’. I was sceptical that I’d be able to find one and that it would be any good. I was even more sceptical when I poured the lumpy mixture in to the tins but it was so tasty! Lovely and moist with a great flavour. I paired it with lemon curd, lemon buttercream and white chocolate ganache. I’ll definitely be making it again!
★★★★★
Aww hi Sarah! Thank you so much for leaving such a lovely review. I’m so pleased you enjoyed this cake ☺️ I love the idea of pairing it with lemon curd – yum!
Hi Jessica
Wiil the buttercream with white chocolate frosting work well when covered with fondant? I read on the Internet that Chocolate tends to melt under fondant. I want to use the recipe for a one tier wedding cake but will double the recipe to get a higher cake. Do you think it would be dense enough to hold sugarpaste flowers?
Hi Marlene, I don’t have much experience working with fondant. But if that’s the case, it might be better for you to use regular buttercream instead. And yes I think it would be dense enough to hold the flowers ☺️ Good luck! I’d love to see a photo when it’s done!
Thank you for your quick response.
★★★★★
Could I use the chocolate mud cake recipe and ice it with the white chocolate buttercream? Or would I be better to make the white chocolate cake and top it with chocolate buttercream? My sister in law has asked for a white and dark chocolate cake!
Hi Phoebe! Ooh either would be fabulous! Just keep in mind that the chocolate mud cake is one layer, so you will likely have leftover white chocolate buttercream. Likewise, if you frost this cake with the choc frosting recipe, you might run a little short. So if you make this White Chocolate Mud Cake but want to frost it using chocolate frosting, I suggest using the choc frosting recipe from the Malteser Cake that I just posted this week – https://www.sweetestmenu.com/malteser-cake/
I hope that helps! ☺️
Thank you! I’m going to throw caution to the wind and just make the malteser cake because she’s obsessed with them! So perfect link for me 🙂
Amazing!!
Hi Jess! I want to make a #1 cake in a 9×13″ rectangular tin, would I pour the full amount into the tin, or still split it across two? Also, do you have an idea of how the baking time would change? Finally, do you think this cake would be too sweet if I then covered it in m&ms?
Hi Lyndall! I think you could use all the batter to make one 9×13 cake – but I’m just guessing as I haven’t tried this myself. I think the cake might be a little higher, so might take a few more minutes to bake. But I’d recommend checking it at the 30 min mark and just keep inserting a skewer in the middle every 5 mins until it comes out clean. Finally, I have a wicked sweet tooth so covering the cake with M&M’s sounds like a dream to me!! 💕
Could I substitute the milk for buttermilk? If so, would I need to change the amount of baking powder? thanks!
Hi Jennifer, I wouldn’t recommend making that change. Instead make your own buttermilk by adding 1 tablespoon of white vinegar or 1 tablespoon of lemon juice to 1 cup of milk. Leave for a few minutes and then use – I do this all the time in my baking instead of buying buttermilk.
Can you freeze this cake?
Hi Melissa, yes you can!
Hi, i will be attempting this cake for my sons bday but need to know if, for the cake, did you use baking chocolate or regular eating chocolate
Thank yoi
Hi Jessica, great question. I usually use a block of baking chocolate (either Nestle Plaistowe or Cadbury). You could use a block of regular chocolate but I wouldn’t recommend using chocolate ‘melts’ or chocolate chips. Hope that helps!
Hi, im going to attempt this for my daughters cake. Is the chocolate in the frosting eating chocolate also or is it baking chocolate?
Thank you
Hi Emily! I use baking chocolate but either would be fine for the frosting ☺️
Yum! Made twice the amount and made 3 cakes to stack but cooked on 150 for 50-60 min. I also marbled it with some gel colour in some for the cake and coloured the frosting pink with gel colour and worked well for me. Thank you!
Amazing! So glad you enjoyed it Emily! ☺️
Hi Jess can I put pink food coloring on mix cake? My Daughter would like a pink cake thanks
Hi Lia! Unfortunately I can’t say for sure because I haven’t tested it myself – you do have to be careful when dying white chocolate with food colouring though. You could use a regular buttercream and cover it in pink frosting instead? Hope you enjoy it!
Hi can I use self raising flour for this recipe too ?
Hi Sam, you could use self-raising flour instead of plain flour and the raising agent but I haven’t tested it myself, so am unsure of the quantities – sorry!
Hey Jess! I’m planning on making this cake and your peanut butter frosted choc cake too… going to attempt to make a 2 tier cake. But I need one of them to be wider than the other! Would these recipes still work just as well in larger or smaller tins do you think?
Hi Jess! Wow! That sounds like an incredible wedding cake! This cake recipe would easily work in a smaller or larger cake tin but you would just need to adjust the baking time. I’d love to see a photo of the cake when you’ve finished – you can share it with me on Instagram #sweetestmenu ☺️
Hi Jessica,
Would the white choc buttercream take well to food colouring or should I use it as a filling and crumb coat and decorate with ordinary American buttercream?
Thanks in advance 🙂
Hi Elaine, good question! I wouldn’t recommend colouring the white choc buttercream, so your suggestion to finish with regular buttercream is a great idea if you want to colour it ☺️
Prefect birthday cake. Firm and the right density. Excellent white chocolate butter cream 😍 I’ll be making this again and my daughter love it.
★★★★★
Aww thank you so much Kara! I’m so pleased you and your daughter loved it! ❤️
This recipe is delicious!
★★★★★
So glad you enjoyed it!
Is it ok I use white chocolate chips for the white chocolate?
Hi Afreen! Yes you can. I’ve will say though I prefer a regular block of white chocolate as white chocolate chips are designed to hold their shape when baked so it can result in a drier cake. Hope that helps!
Hi Jess,
Did i miss the size of the cake tins you used?
Hi Billie! I used two 8 inch round cake pans. Hope that helps ☺️
Hi Jess! I’m thinking of trying this recipe out… does it make a denser sponge that can hold the weight of being covered in fondant?
Hi Katie! Yes it’s quite a dense cake so I think it would work well under fondant ☺️ Let me know how you go!
How many cups of white chocolate frosting does this recipe make? Thank you!
Hi Annie! Good question. I haven’t measured it by cups but my guess would be approximately maybe 2 cups? Plenty to frost a two layer 8 inch cake. Hope that helps!
Can i replace unsalted butter with salted butter
Yes you can!
I am just clarifying. Is the 350 grams (2 and 1/2 cups) ‘plain flour’, all purpose flour (AP flour) as it is known in the U.S.?
Hi Debbie, yes that’s correct!
Thank you!!
I hope you enjoy it!
This cake was lovely and soft. .
★★★★★
So glad you enjoyed it Josh!