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.
Shithari says
Thank you for the amazing recipe. I tried it out and it turned out perfect. Kids and everyone at home loved it. Can’t wait to try more recipes from your “sweetest menu”.
Jessica Holmes says
Aw so glad you enjoyed it!! Thank you for the lovely feedback!
Zahraa says
Hey Jess! If my oven is fan forced is it better to bake the cake at a lower temp? 160? Keen to try this recipe out, it sounds divine 😍
Jessica Holmes says
Hi Zahraa, yes that’s a good idea. 160C should be fine!
Claire Seal says
This cake recipe is amazing, I’ve never baked a cake before but this was easy and tasted incredible. I’ve decided to bravely make my sons birthday cake and this is definitely the cake I want to make, but I’m struggling on working out the ratio and timings for my tins, 20″, 24″ & 28″. Could you please help me?
Jessica Holmes says
Hi Claire! I love that you made and enjoyed this cake! It’s one of my favourites. Your cake tins sound very large? Do you mean 20 inches in diameter? The time in the oven will be reflected by how high/deep your cake batter ends up being. If you are making a thinner, wider cake, you’ll need to check it earlier. I hope that helps.
Claire Seal says
I meant cm not inches, sorry
Jessica Holmes says
Oh right! Well the 20 inch will be fine – that’s about the same as the 8 inch one I use. The 24cm will be slightly thinner so will cook a little faster. I check around the 25 minute mark. Hope that helps!
Suz says
Hi, if I bake in advance will this cake freeze well until needed for the weekend when I can frost/decorate?
Jessica Holmes says
Hi Suz, definitely! Just let it come to room temperature before frosting and serving!
Erin says
I am using this recipe for a Letter Cake… will it be ok if I made a sheet cake and then cut out the letters or is it really best to just cook in a normal cake tin?
Jessica Holmes says
Yes a sheet cake will be fine Erin!
Shola says
Hi there, I made this cake, seemed super easy! However after 35 mins the centre was still uncooked, I cooked for a further 25 mins until my knife came out clean but it’s super brown almost burnt? Just wondering if I could of done something wrong? My oven is conventional & I baked on 180 degrees? I plan to remove the top and hope the base is cooked & eatable!
Jessica Holmes says
Hi Shola, perhaps your oven was running a bit too hot? Perhaps next time you could cover the cake with aluminium foil at the 35 minute mark if it’s still uncooked to prevent the top from going brown.
Fathima says
Wow,this recipe is so delicious and flavorful…my husband enjoyed it..and it was my first time trying white chocolate in a cake…
Jessica Holmes says
I’m so glad you enjoyed it Fathima! Thanks for the great feedback 👍🏻
Doreen says
I made this recipe yesterday for my mother in law’s birthday and everyone loved it. It was perfect. I used buttermilk instead of the normal milk. It turned out very lovely and tasty. I’ve recommended it to a friend. Thanks so much for this!
Jessica Holmes says
I’m so glad you liked it Doreen!! ❤️ Thank you for the kind feedback!!
Katherine says
I made this cake recipe for my sons birthday and turned it into a rainbow cake. It was super easy to make. He loved it and I keep sneaking back to the fridge for the leftovers!
Jessica Holmes says
Awesome!! So glad you liked it Katherine – turning it into a rainbow cake is a brilliant idea!!
Musole says
I can’t wait to make this for my family…it looks yummy
Jessica Holmes says
I hope you love it!!
Tanya says
Super yum, dispute it looking odd. It looks a bit funny on the bottom, it’s like the bottom caved in , in random places, and it’s cooked but just,
I think it just need longer, but when the knife came out clean after being in the oven for 35mins, but when i went to cut the cake to try it, it still looks slightly uncooked and heavy, not light and fluffy like it should be.
Can’t wait to try it again tho
Jessica Holmes says
Hi Tanya, thanks for the feedback! Glad you enjoyed it! Mud cake is meant to be dense and moist – not as light as regular cake – so it sounds like you are on the right track. It may have just been a bit undercooked.
Cass says
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 🙂
Jessica Holmes says
Hi Cass! You sure can!
Cass says
Thank you Jess 🙂
Can’t wait to give it ago
Jessica Holmes says
Let me know how you go! ☺️
Cass says
Hi jess
It is 180c fan forced?
Jessica Holmes says
Hi Cass, I’d maybe turn it down to 160 C if you are using fan forced. Hope you enjoy it!
Priya says
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.
Jessica Holmes says
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!
Caz says
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.
Jessica Holmes says
So glad you enjoyed it Caz! And I completely understand – I love having mud cake just by itself! Delicious ☺️
Kristy says
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?
Jessica Holmes says
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! ☺️