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. It’s the perfect cake for birthdays, celebrations or even Christmas. You can make the cake layers ahead of time and it stays fresh and moist.
Why you will love this recipe
- Moist and tender: Made with real chocolate, this mud cake stays moist and tender for days.
- Easy to make: This simple mud cake comes together in minutes and can be made without an electric mixer.
- Perfect for celebrations: With two large layers, this White Chocolate Mud Cake is ideal for birthdays, celebrations and anniversaries.
I made this cake for my son‘s proposal and I think it was one of the tastiest cakes I ever made and I’ve been cooking and baking for 50 years!
– Judy
Recipe testing
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.
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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 recipe
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.
Teresa says
Such an easy recipe to follow, I haven’t tried it yet as I still need to finish off the frosting. Just wondering with frosting can they be made ahead of time as I dont need to decorate the cake for another day.
Jessica Holmes says
I hope you enjoy it Teresa! The frosting can definitely be made ahead of time and kept in an airtight container in the fridge. Then just let it come back to room temoperature and wake it up with a splash of room temperature milk and a quick mix again.
Maddy says
An absolute winner and crowd pleaser ar my son’s birthday! So easy and delicious – anyone can make it and perfect for making ahead of time.
Jessica Holmes says
I’m so glad you enjoyed this one Maddy!
Fiona says
Hi, if I’m making this 2 days ahead should I store it in the fridge or will it dry out? I plan to ice it on the day.
Thank you
Jessica Holmes says
Hi Fiona, I would freeze the cake if you can. Once cooled, carefully wrap the layers in plastic wrap and place them in a ziplock bag or sealed container in the freezer. Allow plenty of time to defrost at room temperature on the day you are serving. It can be easier to ice cakes when they are partially frozen too!
Rosie says
I’ve made this cake twice now, it’s so nice to find a white chocolate cake that remains cake like and not too stodgy! Does the melted chocolate and butter mix need to be cooled fully before adding to the flour? Both times I’ve only left it to cool for 10 minutes or so, but not sure if it needs longer? Thank you 🙂
Jessica Holmes says
Hi Rosie, I’m so pleased you enjoy this recipe! It’s one of my favourites too. No you have done the right thing, it’s ok if it is still a bit warm. But if the mixture is very hot it might take longer than 10 minutes.
Rosie says
Thanks so much Jessica, that’s good to know 🙂
AnneP says
This looks so good, I can’t wait to try it this weekend. May I swap half the butter for oil?
Jessica Holmes says
Hi Anne, I’m excited you are going to try this one. I actually haven’t tried with oil so I can’t really say. It stays quite moist though as a full butter cake.
Shona-Leigh says
I’m so excited to try this for my daughter’s 5th birthday this weekend! This recipe looks amazing. Thanks for sharing it.
Jessica Holmes says
I hope you and your daughter love it Shona-Leigh!
Taylah says
Excited to make this cake! If adding some raspberries would you recommend a certain amount of grams? Thank you 😊
Jessica Holmes says
Hi Taylah, raspberries work so well in this cake! I usually do around 130 grams (1 cup).
Sandra says
Hi, Maybe a silly question but is it best to use baking chocolate or normal white chocolate in this recipe? I know the sugar content can be quite different and I want to get it right as it will be for my son’s birthday.
Thanks!
Jessica Holmes says
Hi Sandra, not a silly question at all! I usually use a block of baking white chocolate, Nestle Plaistowe or Cadbury Baking chocolate. I hope that helps!
Jade says
This looks great!
Do you know if it would be possible to use this as a tiered cake?
I’m making our wedding cake (a ten inch vanilla sponge cake with an 8 inch chocolate fudge cake on top!) I will be using dowels to support the cake but this looks a bit firmer than my usual vanilla sponge and it could be a good option. Thanks so much!
Jessica Holmes says
Yes Jade! I’ve had quite a few readers saying they’ve use this as the base for a tiered cake (and a few wedding cakes too!). I’d be honoured if you use my recipe for your wedding cake! Let me know how it goes.