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.
Louise says
Thanks for sharing your recipe, I’m looking forward to making it for my twins first birthday. Does it keep fresh enough if I make the day before? Is it firm enough to hold fondant figures?
Jessica Holmes says
Hi Louise! Yes it’s a lovely moist cake. It also freezes well. And yes I do think it would be firm enough. Hope you enjoy it!
Odeza says
Hello, noticed that there is no salt in the recipe, just want to ask if it’s purposeful. Thank you!
Jessica Holmes says
Hi Odessa, no please add salt if you’d like!
Carol says
Hey, wanting to use this recipe (which is delicious btw!!) for a 10inch or 12inch cake in the future to serve more people.
Would you recommend multiplying the ingredients by 1.5 for the 10inch and 2.25 for the 12inch (to take into account the extra area), or 2 for the 10inch and 3.3 for the 12inch (to increase the volume as well as the area). Or other numbers, because you know baking better than me, haha
★★★★★
Jessica Holmes says
Hi Carol, that’s a tricky question. I don’t usually recommend doubling or increasing cake ratios as the results are not usually the same. It can be too easy to over mix and some ingredients don’t necessarily need to be doubled – for example, eggs. If it were me, I would make the cake twice. A pain I know, but it will likely produce the best results. Alternatively, here’s a cake pan conversion guide that might be useful.
Carol says
Thank you so much!!
Millie Daum-Sterling says
Loved this recipe!
★★★★★
Suhaina says
Hi. I am looking forward to make this cake. Can I use compound white chocolate in this recipe or should I use only couverture white chocolate? Does it make a difference?
Jessica Holmes says
Hi Suhaina, I recommend using couverture chocolate if you can!
Tyler says
Does this cake not rise much? I’ve never made a mud cake, but based on the photos I expected this to rise like a normal cake. My layers came out super thin. They’re cooling now so I have no idea if they turned out taste wise.
Jessica Holmes says
Hi Tyler, the cake rises but produces a fairly flat cake – perfect for layering as per the photos. If your cake didn’t rise at all, perhaps your baking powder was expired? Or did you use a large cake tin?
Tyler says
Hi Jessica,
Thanks for getting back to me so quickly! I used regular 8 inch round cake tins and the batter wasn’t enough to fill them up very far. I weighted everything exactly as indicated, to the gram.
The cake did rise, just not as much as I would have expected of a regular cake. The baked cake was still well below the top of the pan after baking. As a result, I did slightly overbake my cakes since they were so thin.
This is my first time making a mud cake, I just wanted to confirm if this was normal or if something went wrong.
Aside from being slightly overbaked, the cake tasted fine.
Jessica Holmes says
Hi Tyler, so glad it tasted good! Did the cakes look like similar in height to my photos? If you have a photo you want to send me, you can email [email protected]
Millie Daum-Sterling says
I used baking soda and baking powder. I also used two beaten egg whites; which I folded into the cake batter. My cake turned out light and very moist.
Jessica Holmes says
Oh awesome! Thanks for your feedback Millie!
Millie Daum-Sterling says
I made the white chocolate buttercream frosting. I used liquid coffee creamer instead of milk. Yummy!