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.
Susan says
Perfect for layering! Super easy recipe… cake came out soft, dense with a lovely crumb. Definitely a keepsake recipe. Thank you!
Jessica Holmes says
Amazing! Thanks for the lovely feedback Susan!!
Heather says
Hey this is my first mud cake so I’m sorry for so many questions!
Could I use stork in replace of the butter in the cake part of the recipe?
If I wanted to created a taller cake so 3 layers making your recipes 1 and 1/2 times would it be stable enough or is it too heavy ?
Thanks 🙂
Jessica Holmes says
Hi Heather, I’ve only tested this recipe with butter so I don’t recommend using a margarine replacement as I can’t guarantee the results. And you can stack this cake – my sister in law used it to make a 4 layer cake and it held up well!
Heather says
Thank you for the reply ! I made the cake and so far it’s looking good ! I made the cake on Sunday and froze it, I plan to defrost today and decorate tonight ready for Saturday night (48hours beforehand) do you think it will still be fresh enough ? I have read that mud cakes get better with age but wasn’t sure if this was still the case if it has been frozen ?
Thanks
Heather
Jessica Holmes says
Yes that’s perfect Heather! It’ll be just lovely on Sat I’m sure!
Kaylla says
I made this cake for my baby shower and it was such a hit with all my guests! Great recipe and relatively easy to do for an amateur baker like myself! Thanks for sharing 🙂
Jessica Holmes says
I love hearing that! So glad you enjoyed it Kaylla!! ☺️
Shams Essa says
I tried the recipe, the cake turned out amazing, soft and dense, loved it, but my white chocolate buttercream didn’t turn out good, as soon as i added white chocolate to my buttercream and started beating the chocolate became hard and stick to the sides of the bowl, and i suppose this happened because i was working in an air conditioner room and bowl i was using was steel and the bowl was cold, anyways frosted it, it had chunks of white chocolate… So tasted good anywayyy!!! Thank you so much for amazing recipes👌👌
Jessica Holmes says
Hi Shams, so glad you enjoyed this recipe! This cake is one of my faves. In regards to the buttercream, yes it sounds like the mixture/bowl may have been a bit cold, causing the chocolate to firm up when added. Another reason could be the type of chocolate. If you use chocolate melts or chocolate chips, they’re designed to set hard at room temperature. I prefer to use a block of good quality white chocolate that will stay lovely and smooth when melted. So glad you enjoyed the cake – thank you for trying one of my recipes!
Dylan says
Hi I am not a very experienced baker, but I am planning to try this cake for my girlfriend’s birthday. My only issue is what type of oven settings are needed. I am using a normal build in BOSCH oven with multiple programs (top & bottom heat, 4d heating, heating with fan etc…)
Would greatly appreciate any help regarding what oven program is best to use.
Thanks & Regards,
Dylan
Jessica Holmes says
Hi Dylan, this is tricky to answer as every oven is different. Whenever I move house, I usually try and look up the oven manual online to better understand the right settings. I suggest you try that. For my oven, I usually use a fan forced setting for baking. Sorry I can’t help more!
Maria says
Hi jess
I love all your recipes. I literally drool every time I open your page. I’m planning to make this cake but add some lemon and lime rind to it, to make it a little citrusy and then wrap it in a coconut and white chocolate ganache. Do you think that would go?
Jessica Holmes says
I think that would be amazing Maria!
Ann says
I’m going to make this as cupcakes. Can I make it in advance.? The event is Thursday and was wondering if I could make it Sunday?
If yes, how do I store it? Do I individually wrap the cupcakes like the cakes suggested in previous comments? Thanks!
Jessica Holmes says
Hi Ann! I always seem to have issues when I make cupcakes in advance with the cupcake liners coming lose over time – have you ever had that happen? If you are going to make them four days ahead of time, I would perhaps suggest freezing them if you can to ensure they stay fresh.
Nas says
Hi could I use margarine?
Nas
Jessica Holmes says
Hi Nas, I haven’t tested this recipe with margarine so I can’t say for sure – sorry!
Amie says
I just made this for my daughters birthday. Beautiful cake turned out great. I may have slightly over cooked but it was still delicious 😊 and enjoyed by everyone
Jessica Holmes says
Oh that’s so lovely to hear Amie! Thank you for the kind feedback!
Rayleigh says
Hi Jess, I was going to make this cake today (Wednesday) for Friday. evening. Will be be okay to sit for 2 days?
Or are you better off making it as close to the day as possible? I know you have said it can freeze, but as it isn’t that long of a period doesn’t seem worth it.
Jessica Holmes says
Hi Rayleigh, actually unlike regular cake, mud cake tends to get better with age – within reason of course! So making it today to serve Friday should be fine! I would just let it completely cool and then wrap it in plastic wrap and store it at room temperature until you are ready to frost and serve. Hope you enjoy it 🙂
Naya says
Is cake flour better than all purpose flour for this cake?
Jessica Holmes says
No, all purpose flour is best Naya.
Aleisha says
How deep are your cake tins ?
I plan to use this recipe to make 2 4 x 8 inch cakes, then cut them to make 4 layers.
Should I double the recipe for 4 inch thick cakes v
Thanks
Jessica Holmes says
Hi Aleisha, my cake pans are 8 inch by 2 inch. You could cut each cake in half if you wanted four layers. It’s really up to you! If you want a deeper cake, you’ll have to adjust the cooking time. I’d recommend following the recipe as is for best results!
Evie says
Just a quick question, I’m trying this later today and want to use it for a middle teir wedding cake. Do you think it would be suitable or be too heavy?
Thanks!
Jessica Holmes says
Hi Evie! This cake is quite dense, but I’ve had a few people use it for their layered wedding cakes so I think I’d be ok?!
Evie says
Okay great thank you!
Charlotte says
Hi!
THis cake sounds lovely, i was just wondering how long i can keep this cake for because i am making a cake for this Friday and i dont have enough time to make it any closer to the date than today or tommorow so im not sure if it will keep for that lond
Kind regards,
Charlotte
Jessica Holmes says
Hi Charlotte, this cake actually freezes really well. If you like, you could make it today, let it cool completely and then wrap the cakes tightly in plastic wrap and pop them in the freezer. When it comes to frosting, bring the cakes back to room temperature and then frost them on the day of serving.
Charlotte says
Ok thank you so much!
Jessica Holmes says
I hope you enjoy it Charlotte! ☺️
Eliesha says
Could you substitute the milk for coconut milk and perhaps add some desiccated coconut or coconut flour to make it a white choc and coconut mud cake?
Jessica Holmes says
Hi Eliesha, I haven’t tested this recipe with coconut milk or coconut flour so I can’t say for sure. You could definitely add some desiccated coconut to the batter though. I’m adding a coconut cake to my recipe list now – love this idea!