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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White Chocolate Mud Cake
- Prep Time: 90 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 5 minutes
- Yield: Serves 12
- Category: Dessert
- Cuisine: American
Description
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 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line 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
Hi there, I’m making this for my daughters 7th birthday but I’m just wondering if you think I could tint the icing light purple ? Thanks for your time 🙂
Hi Anna, excited you’re going to make this cake! I’m always a bit nervous when adding food colouring to anything involving white chocolate (definitely go for food gel rather than food colouring) as it can seize, so would opt for a regular vanilla buttercream just to be on the safe side.
Thanks for that advice. I’m not a natural cake maker but I try at birthdays 🙂
Hi Anna, I made this for my daughter’s birthday and coloured the icing with food gel colour without any dramas. Just added it at the end after the icing and everything was already mixed through.
I am looking at making this for my daughters 4th birthday. As I have a ‘number’ cake tin, do you think I can cook at once and half (to save me time as don’t have two tins). I am also making the chocolate mud cake version for my 6 year old as having a joint party this year 🙂 /looking forward to tasting both.
Hi Milana! I’m excited you are going to make the cake! It can be a bit tricky to halve cake recipes without altering the texture. I haven’t tried with this particular one, and it’s also tricky to know exactly how much volume your number cake tin is. I would perhaps suggest making the cake as is and filling your cake tin to the desired amount. If there’s any leftovers, make a few extra cupcakes? Let me know how you go!
HI, I’m going to make this for my fiances birthday as he loves white chocolate. I’m in England and would normally use Self Raising Flour. Would this be ok instead of Plain Flour and Baking Powder?
Hi Julie, excited you are going to make this cake. I haven’t tested this recipe using self raising flour but the measurements won’t be exactly the same. I only use 2 teaspoons baking powder in the cake but 1 cup of self raising flour has approximately 1.5 teaspoons of baking powder in it. So it may rise a bit more?
The higher the better sounds good to me! I’ll let you know how it went. Thanks for the advice and the recipe.
I made the cake with Self raising flour and it came out perfectly and even looked like your photos. I’m very pleased to add this recipe to my collection. Thanks
Love hearing that Julie!
Hi I was just wondering if you could add fresh or frozen raspberries to the cake mix?
Would it need more time?
Hi Nicole, you can definitely can! It shouldn’t alter the cooking time.
Hey Jessica ! I love your recipes, thank you for sharing them! I wanted to make a letter cake with two layers, one white chocolate mud cake and the other with the chocolate mud cake. Do you think this recipe will work with a normal backing tray? Thanks in advance for your answer 🙂
Hi Sophie! Yes I do!
Made this last night. It was so quick and easy and so tasty! Followed all the instructions but did cut the sugar down by 10/15g (I always do with any recipe). Also only used 220g of icing sugar and cut the rest of the icing ingredients accordingly and still came out great!
Thank you 🙂
★★★★★
So glad you enjoyed it Hannah!
Hi
I’m going to give this a go for my sons birthday. Can I ask how many inches was your cake tin? And approx how many cm tall was one layer? I’m thinking of making it in a 8” one not sure if I have to make 1.5 times the recipe or double to get it a little tall (but not too tall ) Is this possible? Can you advice?
Hi Azka, this recipe makes two 8-inch cakes and I would guess the layers to be around 4cm tall.
That’s perfect thank you! Can this recipe be easily doubled or do 1 1/2 times the recipe ?
Hi Azka, I haven’t tried myself so I can’t say. I usually don’t double cake recipes but cook them twice to ensure a consistent result.
This cake looks amazing , I’m going to make this for my daughters 21st this monday. Will it be ok if I make it today (Saturday) or should I make it tomorrow, the day before?
Thanking you
Hi Natasha, excited you are going to make this cake! This cake does keep quite well but I always think fresh is best, so maybe go Sunday if you can?
Made this cake today. Turned out delicious. Although, I didn’t do the cream, it tasted very nice without that. This recipe is a keeper. Thank you very much for sharing the recipe. It is super easy to make.
★★★★★
I’m so happy to hear you enjoyed it Chandra!
Hiya I was just wondering how long u leave it to cool, even tho u state slightly does that mean that the mixture can be a little bit warm when I put the eggs in or do I wait longer for it to be cooler
Hi Emma, yes it’s ok if it’s a little warm you just don’t want it very hot or you’ll scramble your eggs.
Hi should the eggs be beaten or whisked?
No, you can just add them and stir to break up the yolks.
will I be able to use one bigger pan? To make one cake and not 2. What size would you recommend?
Yes you can! I’m unsure of the exact size, you’d have to look up cake pan conversions.
Hi,
I baked this cake in a 10” round tin at 140C fan assisted oven for 55 min and it came out really well. With larger cakes I tend to wrap ice cold fabric strips around the sides of the tin to prevent the sides going to crunchy whilst the inside is still cooking. Good luck!
Just made this cake for my hubby’s bday. It’s delicious, he loves it . Definitely do it again but with less sugar on the icing ( it’s way too sweet)
★★★★
So glad you enjoyed the cake!
Hi Jessica!
How many normal sized cupcakes would this recipe make?
Thanks!!
Hi Saneah, I haven’t tried myself, but I’d guess pretty close to 24!
Hi. I’m trying this cake for the first time right now. The cake has been in the over for 35 mins, it is golden on top but still liquid inside. I have the oven ser to gas mark 4. I’ve covered the top with foil now to try to stop it from growing while the rest cooks. Is there anything else I can do to ensure it turns out well?
Hi Rachael, sounds like you are doing everything right! Every oven is different, so your cake might need a bit longer. Did you split it into two cake pans? Let me know how it turned out.
I just made this cake..and its amazing…however is it very brown on the sides is this ok..
★★★★★
Yes that’s ok Gloria! That’s normal! So glad you like it!
Hi I made the white chocolate cake for my birthday it did not turn out like it was meant to and as it’s shown on the site it went really flat . I wasn’t happy I used all those ingredients for nothing!
Hi Vicky, sorry to hear that! This recipe makes two fairly level cakes, but did yours not rise at all? Perhaps your baking powder was expired?
It tastes ok but definitely can’t classify what came out of my oven as a mud cake unfortunately. It was more like a white chocolate butter cake if anything! I tried it twice and measured by volume once and by weight the next and it turned out the exact same both times 😭
Flavour is there but consistency is not
★★★★
Hi Jess, thanks for your feedback. I’m glad the cake worked well for you, sorry you didn’t like the consistency.
Hi! I use this recipe endlessly and adore it.
But… I often run out of milk, and have to race out to complete it. I’m wondering if you know what sort of effect using hot water Instead would have?
Would it be an okay alternative?
Thanks!!!
★★★★★
Hi Steph, so glad you love this cake! I haven’t tested it with water instead of milk so I’m not sure – sorry! If you do try it, let me know how you go.
Okay I tried it with hot water! (Told you I make it often 😂)
I actually found that the flavours were slightly stronger and the cake itself was a little lighter! (Which could be a pro or con depending on how you prefer mud cakes)
It definitely works!
★★★★★
Love that! How good is baking?! So many surprises! Haha
I just wanted to pop on and say that I’ve been still trying the hot water, and still works amazing!
I have also tried swapping the butter for vegetable oil, with great results too!
I find this combination makes the most delicious cupcakes!
Thanks for the great recipe. I use it all the time
So glad you’ve been enjoying it Stephanie!
Hi, I’ve made this cake once before in 1 large round cake tin and it was super yummy, though I did have to leave in for a little longer than the recipe to allow for the larger tin. But now I’m hoping to use this same recipe for cooking a hemisphere cake in an 8″ hemisphere tin. Any tips on temperature reduction for ensuring the cake cooks through evenly? Unfortunately my kitchen is just too small and doesn’t have the capacity to do multiple separate cakes to layer and then trim back.
Hi Rebecca, so glad you enjoyed the cake! I’ve actually never tried baking using a hemisphere cake tin before but I imagine the middle especially will be quite deep and take a long time to cook through. My guess is that the top and sides will cook much quicker and may start to go brown, so you might want to have some aluminium foil handy so if that happens, you can cover the cake in the last 15 mins or so of baking. Ideally, I think baking two layers would work best but let me know how you go!
Hi Rebecca,
I was thinking of doing the same, could you let me know what size cake tin you used and for how long you baked it?
Did you lower the oven temperature as well?
Thanks Vanessa
Hi, Overall I’d call it a success!
I used an 8″ hemisphere tin, so it was quite deep. I sat it in a ramekin just to keep it stable, made double the cake mix which filled the tin to the brim with a little bit of batter leftover (enough to make 20 mini cupcakes).
I put a sheet of foil on the top, being careful not to wrap it too far down around the tin, and cooked at 140 Celcius (fan forced). It took about 2 hours overall, so a long time compared to the recipe, but bascailly I just checked it every 20-30 minutes until it was done. The outside didn’t get overdone thankfully, as that was one of my main concerns.
Just make sure you grease the tin really well! I put 2 long strips of baking paper across going in each direction to help pull the cake out when it was done, but did still have to operate on a couple of chunks which got stuck to the tin, which i just surgically reattached with some icing.
I cut through the middle to still give an extra layer of icing through the centre, and the 1 batch of the icing from this recipe was more than enough to fill the centre layer, do a crumb coat, and generously ice the cake with some leftover.
Wow Rebecca, what a feat! Well done. Your cake sounds amazing! ☺️
Thanks! I was very pleased with how it turned out. The final product was a Golden Snitch for a very impressed 9 year old!
Thanks so much for your clear and detailed description Rebecca. Your cake sounds very impressive! I’m going to have a go at baking the cake in a 10 inch round cake tin this weekend at 140 C Fan assisted and will then take it up to the next level. Fingers crossed my results are as good as yours!