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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Let's Bake
White Chocolate Mud Cake
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.
LV says
Heya, i’m really excited to try this recipe. What would happen if I replace the plain flour with self-raising flour please? Thanks!
Jessica Holmes says
Hi, self-raising flour already has baking powder in it, so the ratio wouldn’t quite be the same. I recommend using plain flour if you can as that’s how the recipe has been tested.
Mel says
Easy enough to make but the texture was rock hard and lacked taste, icing was a bit too sweet and I only used 3 cups of icing sugar. Really dissappointed as I went off the rave reviews for the cake. Will not make again
★
Jessica Holmes says
Hi Mel, definitely sounds like something went wrong if the texture of the cake was hard. Thank you for your feedback.
Kimberly Kay says
This Recipe is thorough in everything. Definitely doing this again. Thankful for finding this cake, because it made my Sunday
★★★★★
Jessica Holmes says
Love hearing that Kimberly!
Eloise says
I made this for my dad’s birthday and wasn’t sure how it would turn out so it was a bit of a risk but I needn’t have been worried because it turned out to be an amazing cake. Mud cakes are definitely a favourite now. Even my older brother, who doesn’t actually like cake, loved it! The texture and flavour marry so well together, and the amount of cake in both layers balances out the sweetness of the buttercream. I’ll have to try another flavour next!
★★★★★
Jessica Holmes says
So glad you enjoyed it Eloise! Thank you so much for your kind feedback!
Dee Frew says
I found this recipe a about two years ago for my daughter’s first birthday and have been making it ever since for our family birthdays..with my 30th coming up the recipe is out again and we’ll be enjoying this delicious cake very soon! Now with another daughter added to the mix we will certainly be whipping up this incredible cake time and time again! It’s always a hit with everyone who tries it! Thank-you for sharing your recipes!
★★★★★
Jessica Holmes says
Aww I’m so excited to hear that it’s become such a family staple for you Dee! Thank you for your lovely feedback!
Stacey says
Absolutely delicious! I made this for my sons birthday and had everyone raving about it, and my 4yo ate not just the icing but his whole piece of the cake too!!!! Massive win!! I am now wanting to make it for everything haha, I was thinking of making one and a half times the recipe and splitting it between 3×7” inch tins…do you think that’ll work out? Wanting to make it higher but not as wide. Thanks again, what a beautiful cake x
★★★★★
Jessica Holmes says
Hi Stacey, I’m so pleased you enjoyed the cake! Thank you for your kind feedback. I don’t usually recommend doubling or changing the ratio of cake recipes as it’s hard to guarantee the same results. This recipe would make 3 x 6 inch cakes so you could try that. Or I’d recommend making it twice – you could always freeze any leftovers. Hope that helps!
Meg says
I’m trialling recipes for my wedding cake and gave this one a go, it’s still a bit too dense for my liking and the texture didn’t turn out as per the photos. Does you have any advice on making a mud cake with a lighter texture?
★★★★
Jessica Holmes says
Hi Meg, this cake has been designed to have a dense, stick-to-your-fork texture. If you want a lighter cake, perhaps just a regular vanilla cake would be better.
Pallavi Srivastava says
Hi,
Thanks for the recipe. Do you have an eggless version of this cake ? Can you please tell me what to use in place of egg.
Thanks,
Pallavi
Jessica Holmes says
I don’t I’m sorry!
Gowrav says
Pallavi you can use 1/4 cup of yogurt for each egg! I tried it and it was amazing! You can do that for any other baking recipe that uses egg as well! It’ll just be more dense but I, personally like it that way!
★★★★★
Maria says
Hi, just wondering if this recipe has the right batter for 2 x cookie pans 9×12 inc and about 1.5 inch high. I’m looking for a mud cake sheet cake for this size tin. Thanks so much.
Jessica Holmes says
Hi Maria, those cake pans sounds a bit large for this amount of cake batter.