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.
Dee Frew says
I found this recipe a about two years ago for my daughter’s first birthday and have been making it ever since for our family birthdays..with my 30th coming up the recipe is out again and we’ll be enjoying this delicious cake very soon! Now with another daughter added to the mix we will certainly be whipping up this incredible cake time and time again! It’s always a hit with everyone who tries it! Thank-you for sharing your recipes!
Jessica Holmes says
Aww I’m so excited to hear that it’s become such a family staple for you Dee! Thank you for your lovely feedback!
Stacey says
Absolutely delicious! I made this for my sons birthday and had everyone raving about it, and my 4yo ate not just the icing but his whole piece of the cake too!!!! Massive win!! I am now wanting to make it for everything haha, I was thinking of making one and a half times the recipe and splitting it between 3×7” inch tins…do you think that’ll work out? Wanting to make it higher but not as wide. Thanks again, what a beautiful cake x
Jessica Holmes says
Hi Stacey, I’m so pleased you enjoyed the cake! Thank you for your kind feedback. I don’t usually recommend doubling or changing the ratio of cake recipes as it’s hard to guarantee the same results. This recipe would make 3 x 6 inch cakes so you could try that. Or I’d recommend making it twice – you could always freeze any leftovers. Hope that helps!
Meg says
I’m trialling recipes for my wedding cake and gave this one a go, it’s still a bit too dense for my liking and the texture didn’t turn out as per the photos. Does you have any advice on making a mud cake with a lighter texture?
Jessica Holmes says
Hi Meg, this cake has been designed to have a dense, stick-to-your-fork texture. If you want a lighter cake, perhaps just a regular vanilla cake would be better.
Pallavi Srivastava says
Hi,
Thanks for the recipe. Do you have an eggless version of this cake ? Can you please tell me what to use in place of egg.
Thanks,
Pallavi
Jessica Holmes says
I don’t I’m sorry!
Gowrav says
Pallavi you can use 1/4 cup of yogurt for each egg! I tried it and it was amazing! You can do that for any other baking recipe that uses egg as well! It’ll just be more dense but I, personally like it that way!
Maria says
Hi, just wondering if this recipe has the right batter for 2 x cookie pans 9×12 inc and about 1.5 inch high. I’m looking for a mud cake sheet cake for this size tin. Thanks so much.
Jessica Holmes says
Hi Maria, those cake pans sounds a bit large for this amount of cake batter.
Jaya says
How long do you have to wait till you add the eggs to the butter mixture
Jessica Holmes says
Hi Jaya, just give the mixture a few minutes to cool down so it’s no longer hot to the touch, otherwise your eggs might scramble. It shouldn’t take long though!
Angela says
Hi Maria
I am also looking for a sheet pan recipe, preferably mud cake or white chocolate mud cake for 12’x9′ pan. Did you find a good recipe you could share with me please? Angela
LauraDN says
Cant wait to try out this recipe, it looks amazing & delicious.
Can you make this mud cake the day before?
Jessica Holmes says
Absolutely! Hope you enjoy it!
LauraDN says
Well I’ve made the cake & swapped the butter with oil but didn’t swap the milk with water. (I always forget something….lol) I’m not sure if that’s why it came out dry.
Nevertheless, with the white chocolate frosting in between, the cake is actually moist & delicious. So thank you!!!!
Jessica Holmes says
So glad you enjoyed it!
Sarah says
Hi there!
Making this for my husbands birthday as a surprise
For the cake, would any white chocolate be okay or is cooking chocolate better??
Thanks!
Jessica Holmes says
Hi Sarah, if you’re in Australia I usually use Nestle Plaistowe white chocolate but any good quality white chocolate should be fine! Hope you enjoy it.
Em says
I followed your recipe to make a Birthday cake for my wonderful Mum. I couldn’t eat any (A massive test of willpower) because I’m breastfeeding a toddler with allergies to dairy and eggs among other things but my older children and a Mum loved it. Apparently it was beautifully light and rich.
Success! Thank you so much for the fantasy recipe. I’ll make it again I’m sure.
Jessica Holmes says
Aw so glad your mum enjoyed it! Thank you for the kind feedback!
Anna says
Hi there, I’m making this for my daughters 7th birthday but I’m just wondering if you think I could tint the icing light purple ? Thanks for your time 🙂
Jessica Holmes says
Hi Anna, excited you’re going to make this cake! I’m always a bit nervous when adding food colouring to anything involving white chocolate (definitely go for food gel rather than food colouring) as it can seize, so would opt for a regular vanilla buttercream just to be on the safe side.
Anna says
Thanks for that advice. I’m not a natural cake maker but I try at birthdays 🙂
Rebecca says
Hi Anna, I made this for my daughter’s birthday and coloured the icing with food gel colour without any dramas. Just added it at the end after the icing and everything was already mixed through.
Milana says
I am looking at making this for my daughters 4th birthday. As I have a ‘number’ cake tin, do you think I can cook at once and half (to save me time as don’t have two tins). I am also making the chocolate mud cake version for my 6 year old as having a joint party this year 🙂 /looking forward to tasting both.
Jessica Holmes says
Hi Milana! I’m excited you are going to make the cake! It can be a bit tricky to halve cake recipes without altering the texture. I haven’t tried with this particular one, and it’s also tricky to know exactly how much volume your number cake tin is. I would perhaps suggest making the cake as is and filling your cake tin to the desired amount. If there’s any leftovers, make a few extra cupcakes? Let me know how you go!
Julie Steward says
HI, I’m going to make this for my fiances birthday as he loves white chocolate. I’m in England and would normally use Self Raising Flour. Would this be ok instead of Plain Flour and Baking Powder?
Jessica Holmes says
Hi Julie, excited you are going to make this cake. I haven’t tested this recipe using self raising flour but the measurements won’t be exactly the same. I only use 2 teaspoons baking powder in the cake but 1 cup of self raising flour has approximately 1.5 teaspoons of baking powder in it. So it may rise a bit more?
Julie Steward says
The higher the better sounds good to me! I’ll let you know how it went. Thanks for the advice and the recipe.
Julie Steward says
I made the cake with Self raising flour and it came out perfectly and even looked like your photos. I’m very pleased to add this recipe to my collection. Thanks
Jessica Holmes says
Love hearing that Julie!
Nicole jackson says
Hi I was just wondering if you could add fresh or frozen raspberries to the cake mix?
Would it need more time?
Jessica Holmes says
Hi Nicole, you can definitely can! It shouldn’t alter the cooking time.
Sophie says
Hey Jessica ! I love your recipes, thank you for sharing them! I wanted to make a letter cake with two layers, one white chocolate mud cake and the other with the chocolate mud cake. Do you think this recipe will work with a normal backing tray? Thanks in advance for your answer 🙂
Jessica Holmes says
Hi Sophie! Yes I do!
Hannah W says
Made this last night. It was so quick and easy and so tasty! Followed all the instructions but did cut the sugar down by 10/15g (I always do with any recipe). Also only used 220g of icing sugar and cut the rest of the icing ingredients accordingly and still came out great!
Thank you 🙂
Jessica Holmes says
So glad you enjoyed it Hannah!
Azka says
Hi
I’m going to give this a go for my sons birthday. Can I ask how many inches was your cake tin? And approx how many cm tall was one layer? I’m thinking of making it in a 8” one not sure if I have to make 1.5 times the recipe or double to get it a little tall (but not too tall ) Is this possible? Can you advice?
Jessica Holmes says
Hi Azka, this recipe makes two 8-inch cakes and I would guess the layers to be around 4cm tall.
Azka says
That’s perfect thank you! Can this recipe be easily doubled or do 1 1/2 times the recipe ?
Jessica Holmes says
Hi Azka, I haven’t tried myself so I can’t say. I usually don’t double cake recipes but cook them twice to ensure a consistent result.
Natasha King says
This cake looks amazing , I’m going to make this for my daughters 21st this monday. Will it be ok if I make it today (Saturday) or should I make it tomorrow, the day before?
Thanking you
Jessica Holmes says
Hi Natasha, excited you are going to make this cake! This cake does keep quite well but I always think fresh is best, so maybe go Sunday if you can?