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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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 180C (360F). Grease and link 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 jess
Can this cake be frozen and defrosted for a later occasion? Wanting to make it for my sons bday and be prepared with cake early 🙂
Hi Cass! You sure can!
Thank you Jess 🙂
Can’t wait to give it ago
Let me know how you go! ☺️
I made this cake and it was burnt on the top and still uncooked in the middle. I cooked it on 180c and let it pre-heat. Later I turned the temperature down but I guess it was too late. The cake tasted amazing though, I wish I didn’t need to cut of so much.
Hi Prius, thanks for your feedback! It sounds like your oven must be too hot. Perhaps try turning the oven down to 160 C next time. You could also cover the cake with aluminium foil at the 30 minute mark or so if it’s getting too brown. Glad you liked the taste though! Thank you for trying one of my recipes!
Great cake that everyone loved. Personally I preferred it without the buttercream, I thought it stood on its own with a hot drink. Next time I think i’ll do it without buttercream but leave some chunks of chocolate in the mix to give a different texture.
★★★★★
So glad you enjoyed it Caz! And I completely understand – I love having mud cake just by itself! Delicious ☺️
I’d love to use this recipe for a five layer cake for my daughters birthday. I have 5 shallow cake tins – you think i would need to increase the amount of batter or should I just spread the original amount across the 5 tins? I’m assuming because the cakes are not as high individually that baking time may be shorter?
Hi Kristy! Typically a two layer 8 inch cake could be split to make a three layer 6 inch cake. I would probably recommend sticking to that ratio and then slicing the cake layers in half to make more layers. Alternatively, you could make this batter twice and split it across your 5 cake tins, but it’s hard to advise without knowing how big or wide the cake tins are. I hope that helps a little! ☺️
Hi there! I tried making this but failed miserable! Mine sunk in the middle. It didn’t have any issues with the sides though. Any suggestions on what I may have done wrong?
Hi Mariciel, there are many reasons why cakes sink, such as opening the oven door before the cake is ready or using an expired raising agent. But because this is a mud cake that’s very moist, my guess is you may have under baked the cake slightly. Consider adjusting the cooking time to your oven next time. I’m sure it’ll still be tasty with little bit of frosting on top! ☺️
The cake was amazing.. So moist and so delicious. I paired this cake with pistachio filling and rose buttercream. Divine!
★★★★★
Aw thank you Mansa! A pistachio filling and rose buttercream sounds divine! ☺️
I have just made this cake for my sons 10th birthday minus the milk chocolate buttercream on top. I surrounded the cake with chocolate fingers & covered it in chocolate stars and kinder on the top. It was DELICIOUS & got so many lovely comments. My son was delighted and even said it was better than a cake we had made for him last year. Will be making the milk chocolate version for another son next week!
★★★★★
Wow Holly! Your cake sounds beautiful! ❤️ I’m so glad you and your son enjoyed it!!
I’m thinking of making a white choc mud and choc mud double layer cake. Would you recommend halving this recipe and using your choc mud cake recipe together? Would they end up being about the same height once baked? Thanks!
Hi Lorien, thanks for your question! The two recipes are quite different so I don’t think that would work perfectly. Halving the white choc mud cake would result in a smaller cake then the full chocolate mud cake recipe. Sorry I can’t be of more help but I haven’t tested this myself so it’s hard to say. Thanks, Jess
Hi Jessica,
This sounds amazing, I can’t wait to have a go, just wondering what type of milk you recommend using, I’ve got a fridge full of semi skimmed but should I go buy whole/ full fat milk for this?
Many thanks
Danni
Hi Danni! Great question, I always use whole or full fat milk in my baking for full flavour. I think you could use skim but I’d use full fat if you can ☺️
Hiya. Do you know how many cupcakes this would make?
Hi Claire! I have made cupcakes using this recipe before but my guess would be around 24 ☺️
I was wanting to make this for my daughter birthday tomorrow. Is it OK to make today and store in the fridge over night?
Hi Teresa! If you make the cake today, you could wrap it in plastic wrap when it’s completely cooled and store it at room temperature or if you choose to frost it, you could store it in an airtight container overnight. You can place it in the fridge if you prefer but putting cakes in the fridge tends to dry them out so I try and avoid it unless the cake is completely covered in frosting. Hope that helps! ☺️
Hi Jessica
I am about to make this cake tomorrow (Wednesday) for a Saturday birthday for a friend.
I generally make my cakes 3 days prior to the event and use the remaining days for decorating.
I was planning on icing it on the Thursday as I have to travel later that day and the next.
How can I keep this cake fresh for Saturday? Would storage in a fridge be best or room temp.
Cheers
Sammie
Hi Sammie! I would actually suggest freezing the cake to ensure it stays soft and moist. You can then thaw before decorating and serving. Hope that helps!
Hi Jess
My cakes didn’t rise around the sides and only a little bit in the centre.
Could I have over mixed as I was trying to get lumps out? Was o meant to beat the eggs first before adding?
Or maybe just my oven?
Thanks
Hayley
Hi Hayley! This cake doesn’t rise a great deal – that’s what helps it stays moist and fudgy. You can see in the photo the cakes are quite level and don’t need to be trimmed before stacking. And no, you don’t have to beat the eggs before adding. If you have any more questions, feel free to email me at thesweetestmenu@gmail.com ☺️
Just wanted to say thank you for this recipe. My boyfriend requested a white chocolate cake for his birthday that was ‘fudgy in the middle’. I was sceptical that I’d be able to find one and that it would be any good. I was even more sceptical when I poured the lumpy mixture in to the tins but it was so tasty! Lovely and moist with a great flavour. I paired it with lemon curd, lemon buttercream and white chocolate ganache. I’ll definitely be making it again!
★★★★★
Aww hi Sarah! Thank you so much for leaving such a lovely review. I’m so pleased you enjoyed this cake ☺️ I love the idea of pairing it with lemon curd – yum!
Hi Jessica
Wiil the buttercream with white chocolate frosting work well when covered with fondant? I read on the Internet that Chocolate tends to melt under fondant. I want to use the recipe for a one tier wedding cake but will double the recipe to get a higher cake. Do you think it would be dense enough to hold sugarpaste flowers?
Hi Marlene, I don’t have much experience working with fondant. But if that’s the case, it might be better for you to use regular buttercream instead. And yes I think it would be dense enough to hold the flowers ☺️ Good luck! I’d love to see a photo when it’s done!
Thank you for your quick response.
★★★★★
Hi Jessica. I used the recipe to make my son’s wedding cake as planned and it worked out well. I used my 9 inch pans and made a double batch. I ended up using 3 of the 4 layers and used your white chocolate buttercream icing as filling and plain buttercream for a crumb coat under the fondant. The cake was dense enough to hold the sugar paste flowers and was very tasty. Thank you for the recipe.
★★★★★
This is amazing Marlene! I’m so please it worked out. It’s an honour to have my recipe used for a wedding cake – wow!! ☺️
Could I use the chocolate mud cake recipe and ice it with the white chocolate buttercream? Or would I be better to make the white chocolate cake and top it with chocolate buttercream? My sister in law has asked for a white and dark chocolate cake!
Hi Phoebe! Ooh either would be fabulous! Just keep in mind that the chocolate mud cake is one layer, so you will likely have leftover white chocolate buttercream. Likewise, if you frost this cake with the choc frosting recipe, you might run a little short. So if you make this White Chocolate Mud Cake but want to frost it using chocolate frosting, I suggest using the choc frosting recipe from the Malteser Cake that I just posted this week – https://www.sweetestmenu.com/malteser-cake/
I hope that helps! ☺️
Thank you! I’m going to throw caution to the wind and just make the malteser cake because she’s obsessed with them! So perfect link for me 🙂
Amazing!!
Hi Jess! I want to make a #1 cake in a 9×13″ rectangular tin, would I pour the full amount into the tin, or still split it across two? Also, do you have an idea of how the baking time would change? Finally, do you think this cake would be too sweet if I then covered it in m&ms?
Hi Lyndall! I think you could use all the batter to make one 9×13 cake – but I’m just guessing as I haven’t tried this myself. I think the cake might be a little higher, so might take a few more minutes to bake. But I’d recommend checking it at the 30 min mark and just keep inserting a skewer in the middle every 5 mins until it comes out clean. Finally, I have a wicked sweet tooth so covering the cake with M&M’s sounds like a dream to me!! 💕
Could I substitute the milk for buttermilk? If so, would I need to change the amount of baking powder? thanks!
Hi Jennifer, I wouldn’t recommend making that change. Instead make your own buttermilk by adding 1 tablespoon of white vinegar or 1 tablespoon of lemon juice to 1 cup of milk. Leave for a few minutes and then use – I do this all the time in my baking instead of buying buttermilk.
Can you freeze this cake?
Hi Melissa, yes you can!
Hi, i will be attempting this cake for my sons bday but need to know if, for the cake, did you use baking chocolate or regular eating chocolate
Thank yoi
Hi Jessica, great question. I usually use a block of baking chocolate (either Nestle Plaistowe or Cadbury). You could use a block of regular chocolate but I wouldn’t recommend using chocolate ‘melts’ or chocolate chips. Hope that helps!
Hi, im going to attempt this for my daughters cake. Is the chocolate in the frosting eating chocolate also or is it baking chocolate?
Thank you
Hi Emily! I use baking chocolate but either would be fine for the frosting ☺️
Yum! Made twice the amount and made 3 cakes to stack but cooked on 150 for 50-60 min. I also marbled it with some gel colour in some for the cake and coloured the frosting pink with gel colour and worked well for me. Thank you!
Amazing! So glad you enjoyed it Emily! ☺️
Hi Jess can I put pink food coloring on mix cake? My Daughter would like a pink cake thanks
Hi Lia! Unfortunately I can’t say for sure because I haven’t tested it myself – you do have to be careful when dying white chocolate with food colouring though. You could use a regular buttercream and cover it in pink frosting instead? Hope you enjoy it!
Hi can I use self raising flour for this recipe too ?
Hi Sam, you could use self-raising flour instead of plain flour and the raising agent but I haven’t tested it myself, so am unsure of the quantities – sorry!
Hey Jess! I’m planning on making this cake and your peanut butter frosted choc cake too… going to attempt to make a 2 tier cake. But I need one of them to be wider than the other! Would these recipes still work just as well in larger or smaller tins do you think?
Hi Jess! Wow! That sounds like an incredible wedding cake! This cake recipe would easily work in a smaller or larger cake tin but you would just need to adjust the baking time. I’d love to see a photo of the cake when you’ve finished – you can share it with me on Instagram #sweetestmenu ☺️
Hi Jessica,
Would the white choc buttercream take well to food colouring or should I use it as a filling and crumb coat and decorate with ordinary American buttercream?
Thanks in advance 🙂
Hi Elaine, good question! I wouldn’t recommend colouring the white choc buttercream, so your suggestion to finish with regular buttercream is a great idea if you want to colour it ☺️
Prefect birthday cake. Firm and the right density. Excellent white chocolate butter cream 😍 I’ll be making this again and my daughter love it.
★★★★★
Aww thank you so much Kara! I’m so pleased you and your daughter loved it! ❤️
This recipe is delicious!
★★★★★
So glad you enjoyed it!
Is it ok I use white chocolate chips for the white chocolate?
Hi Afreen! Yes you can. I’ve will say though I prefer a regular block of white chocolate as white chocolate chips are designed to hold their shape when baked so it can result in a drier cake. Hope that helps!
Hi Jess,
Did i miss the size of the cake tins you used?
Hi Billie! I used two 8 inch round cake pans. Hope that helps ☺️
Hi Jess! I’m thinking of trying this recipe out… does it make a denser sponge that can hold the weight of being covered in fondant?
Hi Katie! Yes it’s quite a dense cake so I think it would work well under fondant ☺️ Let me know how you go!
How many cups of white chocolate frosting does this recipe make? Thank you!
Hi Annie! Good question. I haven’t measured it by cups but my guess would be approximately maybe 2 cups? Plenty to frost a two layer 8 inch cake. Hope that helps!
Can i replace unsalted butter with salted butter
Yes you can!
I am just clarifying. Is the 350 grams (2 and 1/2 cups) ‘plain flour’, all purpose flour (AP flour) as it is known in the U.S.?
Hi Debbie, yes that’s correct!
Thank you!!
I hope you enjoy it!
This cake was lovely and soft. .
★★★★★
So glad you enjoyed it Josh!