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 šš» 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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PinDescription
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)Ā 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 andĀ stir until combined. Add flour and baking powder and stir until combined ā donāt 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 sidesĀ using a cake scraper.
- To make the chocolate frosting,Ā place butter in a large mixing bowl and beat with an electric mixer on medium speed until pale and creamy.Ā 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 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 canāt 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 š
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. Iām 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 havenāt tested it with water instead of milk so Iām 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 š)
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 Iāve 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! Iāve 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! āŗļø
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!