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.
Yolandi says
Love this recipe. Made a sheet cake with it. Next time trying cupcakes
Jessica Holmes says
Love that!
Lon says
Hi Jessica, the cake looks amazing.
Just wondering is it white baking chocolate? or normal eating chocolate?
Thank you
Jessica Holmes says
Hi Lon, you can use either. Hope you enjoy it!
Yolandi says
Do you think this recipe can be turned into cupcakes? I’m searching for a recipe that i can use for our birthday cakes and cupcakes.
Jessica Holmes says
Yes I do!
Paula Curley says
Hi I know you baked this in 2 8″ tins but I’m wondering would it be ok to split recipe into 3 6″ tins as I want a good height. And recommended time please
Jessica Holmes says
Hi Paula! Yes you can! I’d maybe check them at the 25 minute mark.
Paula Curley says
Thank you Jessica. Can I just check also, will quantity of ingredients be the same? (Making a 3 layer using 6″ tins) Looking forward to make this. I always make chocolate fudge and now want to try others. Thank you. Taste buds are going just reading ingredients. 😀
Jessica Holmes says
Yes it should be ok as is! Most two layer 8 inch cakes can be made into three 6 inch cakes if you prefer. Hope you enjoy it!
Ruby says
It’s a good ressipie I’m only 12 and I can still make this cake with ease
Jessica Holmes says
So glad you liked it Ruby!
Eva says
Hey 🙂 If I made the whole batter in one pan, would I be able to cut the cake in half?
Jessica Holmes says
Hi Eva, you might have trouble with the cake cooking all the way through without overcooking the outside. I recommend doing it in two cake pans if you can.
Daena Smith says
This is my first time making a mud cake, and it’s for a friends 30th. It’s currently in the oven and I’m praying it will work out! As I have no idea about the science behind a mud cake – I like in a very hot and very humid country/city where it is currently the middle of summer. Alraady – I think I let the wet mixture cool down too much before adding the egg and flour (I was overly concerned about scrambling it) But so far my largest concern and to my surprise, is how small the mixture is. I am building a 2 tier care from 6 inch and 4 inch tins which are both 3 inches in height, and the single recipe only filled 2x 6 inch tins, which is very confusing as your recipe says 2 x 8 inch. So it looks as though I will be making a few batches 🙁 However, as I said, they are in the oven currently, I won’t be able to tast them until next weekend as they will be frozen until then. So will update on how it all goes and a proper review 🙂
Thank you x
Jessica Holmes says
Hi Daena, I hope you enjoy the cake! I’ve found it makes two 8 inch cakes as per the photo, but 6 inch cakes will be ok too. Your cakes might just be a bit deeper and take a little longer to cook.
Elena says
Can we double the recipe to fit in more pans for a bigger cake??
Jessica Holmes says
Hi Elena, I haven’t tested doubling the recipe so I can’t say for sure. However, I don’t usually recommend doubling cakes but rather baking separate batches for best results.
Nadine says
Would these cakes freeze well if I was to make them in advance?
Jessica Holmes says
Yes they do!
Tricia says
My daughter requested this cake for her birthday for the second year running! This time, I split the mixture and coloured it with gels and it made the most beautiful marbled rainbow cake! Such a beautiful taste and texture 🙂
Jessica Holmes says
Aww love hearing that Tricia! And love the idea of making a rainbow cake – amazing!
Sadiqa says
Hi,can i use a 9 inch cake pan…will the baking time vary?
Jessica Holmes says
Hi, yes you can. The baking time may be slightly less due to the depth of the cake batter. But you’ll know it’s ready when a skewer inserted in the centre of the cake comes out clean.
LV says
Heya, i’m really excited to try this recipe. What would happen if I replace the plain flour with self-raising flour please? Thanks!
Jessica Holmes says
Hi, self-raising flour already has baking powder in it, so the ratio wouldn’t quite be the same. I recommend using plain flour if you can as that’s how the recipe has been tested.
Mel says
Easy enough to make but the texture was rock hard and lacked taste, icing was a bit too sweet and I only used 3 cups of icing sugar. Really dissappointed as I went off the rave reviews for the cake. Will not make again
Jessica Holmes says
Hi Mel, definitely sounds like something went wrong if the texture of the cake was hard. Thank you for your feedback.
Kimberly Kay says
This Recipe is thorough in everything. Definitely doing this again. Thankful for finding this cake, because it made my Sunday
Jessica Holmes says
Love hearing that Kimberly!
Eloise says
I made this for my dad’s birthday and wasn’t sure how it would turn out so it was a bit of a risk but I needn’t have been worried because it turned out to be an amazing cake. Mud cakes are definitely a favourite now. Even my older brother, who doesn’t actually like cake, loved it! The texture and flavour marry so well together, and the amount of cake in both layers balances out the sweetness of the buttercream. I’ll have to try another flavour next!
Jessica Holmes says
So glad you enjoyed it Eloise! Thank you so much for your kind feedback!