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 White Chocolate 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, roughly chopped
- 300 grams (2 cups) good quality white chocolate
- 200 grams (1 cup) caster sugar or granulated sugar
- 240 ml (1 cup) full fat or whole milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 350 grams (2 and 1/2 cups) plain flour or all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
White chocolate buttercream
- 230 grams (1 cup / 2 sticks) butter, room temperature
- 150 grams (1 cup) good quality white chocolate, broken into pieces
- 1 teaspoon vanilla extract
- 435 grams (3 and 1/2 cups) icing sugar or powdered sugar
- 2 tablespoons whole or full fat milk
Chocolate buttercream
- 115 grams (1/2 cup or 1 stick) butter, room temperature
- 100 grams (2/3 cups) dark chocolate, broken into pieces
- 250 grams (2 cups) icing sugar or powdered sugar
- 2 tablespoons full fat or whole milk, room temperature
- 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 pans 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, 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 pans 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 remaining sugar and beat until smooth. Add melted chocolate and beat to combine. Add an 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.
Charles says
Hi Jessica I need to make 2 round cakes and I am using a 23cm/9.2inch cake pan. Will one quantity be enough for these 2 pans or should i make 2 seperate quantities. I need to make a 60 shaped cake for my brother-in-law. Thanks Charles
Jessica Holmes says
Hi Charles, it’s really up to you. The cakes will be thinner since I typically use two 8-inch pans. So you might want to make it twice and use the extra batter for some cupcakes!
Britany says
I just made this. Omg sooo good. I ran out of milk so I used evaporated 1:1 (i know normally it’s half EM, half water). It turned out so good I prob use EM next time too.
★★★★★
Jessica Holmes says
Oh incredible! Thanks for the feedback Britany!
Alex says
All three mud cakes look delicious.
How long do they last room temperature, in fridge and in freezer?
Thanks
Jessica Holmes says
Hi Alex, the cake will keep well at room temperature for 1-2 days but I recommend freezing it for maximum freshness. Then just defrost and icing when you are ready to serve. You can store any leftovers in the fridge.
Anna says
Hello Jessica
I love this recipe and the cupcakes I made using it turned out really well.
If I wanted to make a 9×13 inch cake (it’s to use as a number cake for my daughter’s birthday), would one quantity of the mixture make one 9×13 layer or would I need to increase it please (I was going to do two layers for each number so would need to make 4 x cakes).
Also, how long do you think I’d need to cook it for please? Thank you
Jessica Holmes says
Hi Anna, so glad you love this one! Yes this recipe as is will make one 9×13 inch cake. I’d check it around the 25-28 minute mark.
Wendt says
How high is each layer please. I made the cake exactly to the recipe and the layer is just over 2 cm
★★★
Jessica Holmes says
Hi Wednt, the layers should be closer to 3cm. Do you think your baking powder may be expired?
Rachel says
Mine came out at 1.5cm… its so thin and I used all new ingredients from the shops. Not sure what I’ve done wrong…
Jessica Holmes says
Hi Rachel, what size pan did you use? Free free to send me a photo if you would like to troubleshoot – jessica@sweetestmenu.com
Malvika says
Hey Jessica … my uncle is a big milk chocolate fan & his birthday is coming up .. he requested for a milk chocolate cake .. I just wanted to know whether would it work if I substituted milk chocolate for the white chocolate ? Please help.
Jessica Holmes says
Hi Malvika, this is a great question. I haven’t actually tried this myself so I’m not sure. The closest recipe I have is my Chocolate Mud Cake but I’m happy to publish a milk chocolate mud cake recipe soon!
Ashleigh says
Hello Jessica!
I am looking forward to making this cake for my daughter’s birthday next week 🙂
I was wondering if this mix will also work out for cup cakes?
Jessica Holmes says
I’m so glad you are going to try this one. Yes you can make this cake into cupcakes if you like!
Charlotte says
Absolutely the best recipe for a white chocolate cake!
★★★★★
Jessica Holmes says
Hooray! So glad you love it!
Christian Willis says
I LOVE the way this cake cooks and tastes. I use it for number cakes. I recently tried the chocolate mud cake and it is no where near the same consistency and doesn’t cook the same. Can I use this recipe and just switch to dark or milk chocolate instead of white and it cook more similar to this?
Jessica Holmes says
I’m so glad you enjoyed it Christian! I haven’t tried this exact recipe using a milk or dark chocolate so I can’t say for sure. It may result in a slightly different cake due to the difference in sugar and fat. I actually have on my to-do list to make a chocolate mud cake just like this one, so hopefully I can post it soon.
Christian Willis says
That would be awesome! It’s such a great cake if there was a chocolate equivalent it would be so helpful! Thank you for sharing your awesome recipes!
lynne mckinnon says
can you 1 1/2 the recipe and use 3x 8′ pans i am finding it very hard to find a good white chocolate mud cake with flavour iwill give this recipe a go
Jessica Holmes says
Hi Lynne, I haven’t tested an increased version of this cake so I can’t say. You could always use this recipe and make it twice to fill four 8-inch pans and freeze the leftover one. Or make 3 layers and a few extra cupcakes.
Erin says
Hi there,
I am wondering if the cake would freeze ok. I want to make it in advance as get it out the night before I need it to decorate.
Thanks!
Jessica Holmes says
Yes! It freezes really well.
Bek says
I’m so excited to make this cake! I’ve tried a few of your other recipes and they are delicious, thanks so much for sharing your baking secrets! I would like to make this cake in advance but I’ve never frozen a cake. How do I do this? Do I need to wrap it in glad wrap, store it in a container? Thanks!
Jessica Holmes says
Hi Bek, so glad you are going to give this one a go. Yes you can definitely freeze it. Once it’s baked and completely cooled, wrap it tightly in plastic wrap (gladwrap) to ensure there are no air holes or gaps. Then place it in an airtight container in the freezer. Thaw at room temperature when you are ready to decorate and serve. I hope you love it!
Laura says
People were shocked how good this cake was. Not super sweet but very dense and heavy and moist! Cake perfection! I was curious if anyone tried any gluten free flours with this recipe
★★★★★
Jessica Holmes says
I’m so glad you loved it Laura! I haven’t tried it with GF flour I’m sorry. If you do try it, let us know how it goes!