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.
Hi, I’m Jess, the creator of Sweetest Menu and the author of Something Sweet. A self-taught baker and published recipe writer who can’t stop making easy and delicious baking recipes.
Brittany says
Hey, can this cake mix be used to make a rainbow cake with regular liquid food coloring?
Jessica Holmes says
Hey Brittany, you could but I’d recommend using a food gel colouring if you can. Food gel is much stronger than regular liquid food colouring so you’ll be able to add much less liquid to the batter – making it less likely to curdle the batter or change the texture of the cake.
Eliana says
Hello Jessica! I am quite excited to make this white chocolate mud cake, but I would like to make cup cakes instead. Do you recommend? If so at what temperature and for how many minutes should I leave in the oven? I was also curious as to what brand chocolate you use ?
Jessica Holmes says
Hi Eliana, You can definitely make these as cupcakes. They might not be quite as fudgy as a whole cake, but they will be delicious. You can bake them at the same temperature and making check them at the 16 minute mark. They may need a few more minutes, but they should spring back lightly the touch and a skewer inserted in the middle should come out clean. Hope that helps!
Stacey says
I’d love to make this for my husbands 40th birthday but need to do so in secret! If made in advance how long can I freeze it for? Can you also freeze the buttercream? How long would you advise to defrost before decorating? Never frozen a cake before little scared it will ruin!
Jessica Holmes says
Hi Stacey, freezing cakes is totally fine! Once defrosted, they return to their light and fluffy state. You can freeze buttercream, although you will need to thaw and re-mix it before using. I find it’s best to make and freeze my cake and then make a fresh of buttercream when I’m ready to decorate and serve. Up to you! Hope your husband loves it! ❤️
Stacey says
Lovely, thank you so much I will definitely give it a go!
Jess says
I have made this cake today and there was some mixture left over so made a mini one… the mini one tasted just like a butter cake not dense like a much cake…. will the bigger ones be dense or not 😩😩
Jessica Holmes says
Hi Jess, if you followed the recipe as written, your cake should be dense. Your little one may not have been as dense as it was much smaller and you may have overcooked it. I would recommend using the cake tin sizes as recommended next time.
Chitwan Singhal says
Hi Jessica,
I came upon this recipe searching for a white Chocolate Cake and it looks quite fail-proof.
I wanted to make this for my mum’s bday later this month and was thinking if I could substitute at least half the butter in the cake batter with oil to make the crumb less dense.
I already have a go-to dark chocolate cake recipe that uses only oil so I think the substitution might work. But then it also uses cocoa instead of real chocolate in the batter so that must help with the light crumb too.
Please advise.
Thanks.
Jessica Holmes says
Hi Chitwan, excited you are thinking about making this cake. I actually don’t recommend changing any of the ingredients if you are looking for a moist white chocolate mud cake. And I can’t say what would happen if you subbed half oil as I haven’t tested this myself. Sorry! Let me know if you do try it.
Chitwan Singhal says
Thank you for the prompt response. I might try. And will certainly let you know how I go.
Quin says
Can I add pink colouring to the white chocolate icing to make it pink?
Jessica Holmes says
Hi Quin, yes you can. Just use food gel (not food colouring) so the frosting doesn’t curdle.
Maria says
Hi, just wondering if I can make this cake days in advance and freeze it? Will it become dry? Thank you.
Jessica Holmes says
Absolutely! That should be fine.
Maria says
I will let you know how it turns out next week Jessica.
Thank you.
Renae says
I made a double batch of this cake for my daughter’s birthday. It had 4 layers and it worked out beautifully. I also added fresh raspberries between the layers to cut through the sweetness and it really lifted the flavour.. A great recipe. Thankyou.
Jessica Holmes says
Aw I’m so glad you enjoyed it Renae! And adding fresh raspberries is a great idea!
Maria says
Hi Renae,
Did you put raspberries in the cake batter mix or mixed in buttercream in between cake layer?
Thanks.
Leeanne Millar says
Thanks for your wonderful recipe!
I made 4 x the cake recipe which made 5 x 8″ round cakes (each weighed 1kg) + 6 large cupcakes. I used 4 of the cakes for a semi-naked 18th birthday cake. I doubled the white chocolate icing recipe which was more than enough for the 18th cake and I have put the rest along with the other cake and cupcakes in the freezer for another upcoming occassion. I baked the cakes for 1 hour on 160°C (320°F ) a couple needed another 10 minutes, I had no trouble with burn edges as I read another review. The cake was a big hit at the party with everyone commenting how delicious it was, I live in a very hot climate and the icing held up great. I will definately be using this recipe if the future.
Jessica Holmes says
I’m so glad you enjoyed the cake Leeanne! And I’m impressed you made a 4 tiered cake – sounds amazing! ☺️ Thank you for the wonderful feedback.
Sarah says
Hi Jess,
I’m going to make this cake for 25 pax baby shower next week. Is this recipe enough or should I make 3 layers? If so, do I just 1.5 the recipe? Also, I want to do a semi naked style, would there be enough frosting in this recipe to do this (If it was a 3 layer)
Thanks Sarah
Jessica Holmes says
Hi Sarah, I haven’t tested this recipe as 1.5 and I’m always hesitant to give advice unless I’ve tried it myself . I think it would be ok, or if might be easier to make it twice (four layers) and double the frosting. If you cut it in small slices, you’ll be able to make it go further – but 25 slices will be a stretch for only two layers! Hope that helps a little!
Christine says
Hi thanks for the recipe. I made this last week for my youngest sons 2nd birthday and the kids loved it. I wonder how ever if there is a way to tone down the sweetness of the buttercream because it was way too sweet for my husband and I. I intend on making it again in a few days for my eldests birthday party (yes both born in November!) thanks !
Jessica Holmes says
Hi Christine! So glad you enjoyed this cake! If you find the buttercream too sweet, I would recommend simply making a vanilla buttercream instead of white chocolate. You could try the frosting from my vanilla cake recipe.
CHristine says
Thankyou ❤️
Tanja says
Hi,
Fantastic website and I really love all your recipes.
I am making this cake for my son’s birthday and it was a bit burner on the sides which is fine but it came out quite flat. The pan is 22cm (8.6 inches). Do you think that would be the problem and I should buy 8 inches one?
Thanks 🙂
Tanja
Jessica Holmes says
Hi Tanja, thank you so much! This cake does have a fairly flat top (not domed) as it’s meant to be stacked and it also ensures its moist in the middle. Baking in a large pan will make it wider and flatter, so if you want a thicker cake, definitely try using a smaller cake pan. Hope that helps!
Tanja says
Thank you for such a quick reply. I also just realised I didn’t use the right sugar. In my Tupperware I don’t think it was caster sugar. Hahhaha maybe that was the problem too.
Jessica Holmes says
Ooh that might be it!!
Tricia says
I baked this on Friday, frosted on Saturday and then decorated with some homemade rainbow meringues on Sunday morning for my little girl’s 4th birthday and it’s delicious! I scaled the recipe down by 25% to bake in two 7inch pans as it was just a smallish family party, but found I needed to bake for a little longer to get it cooked through (likely my oven though!). Had lots of the frosting left over as I just used a thin layer, but this is no problem as we LOVE the buttercream and I’ve frozen the leftovers to use on cupcakes. The cake held together so well and was perfect for cutting neat slices. Thank you for a wonderful recipe 🙂
Jessica Holmes says
Hi Tricia, I’m so glad you enjoyed the cake! Sounds perfect for a 4th birthday party 🥳 Thank you for the lovely feedback.
Nicola Watson says
Hey, How long will this cake last after you bake and decorate?
Should you keep in fridge?
Jessica Holmes says
Hi Nicola, the cake will keep well for 2-3 days. Mud cakes stay nice and moist and are often even better the next day. I prefer to keep my cakes out of the fridge as it tends to make cakes dry.
Nicola says
Thankyou x
Jill says
Hi there,
I have made this recipe twice and both times the outside has been pretty burnt – i couldn’t bring it out any sooner as the skewer still had raw cake mix in the middle until when i brought them out. The second time i turned the oven temp down to 160 degrees but it still burnt. Have you had any issues with this or have any advice? It is such a yummy cake recipe but not ideal to have to scrape all the burnt bits off!!
Jessica Holmes says
Hi Jill, I haven’t had this issue myself but I do know what you mean. It’s definitely a good idea to turn down the oven temp as your oven may be running a little hot. You could also try a different cake pan, as darker pans can heat more quickly causing the outside of the cake to burn more easily. You could try using a larger or wider pan, for example a 9 inch tin, so there is less height when it comes to the cake batter – causing it to bake more quickly and giving it less time to burn. Finally, you could try placing a piece of aluminium foil over the top of the cakes towards the end of baking to prevent the tops from burning. Hope that helps a little!