This rich and fudgy Caramilk Mud Cake is an absolute crowd-pleaser, packed with that signature caramelised white chocolate flavour we all love. It's my go-to for birthdays, special occasions, and "just because" moments.
It's a simple melt-and-mix recipe (hello easy!), just like my popular chocolate mud cake and white chocolate mud cake, and it turns out perfectly every single time.
There's a reason Caramilk cakes and desserts have absolutely taken over Aussie kitchens - that creamy caramel flavour is just irresistible! And when you bake it into a soft, dense mud cake… wow.
This cake is beautifully moist, holds its shape perfectly (making it ideal for special occasions), and tastes even better the next day. It's similar in texture to my caramel mud cake and pairs perfectly with a silky ganache, just like you'd expect from a bakery-style cake.
What I love most? It's completely fuss-free. No fancy techniques, no tricky steps - just melt, mix and bake. Whether you're making it the traditional way or using your Thermomix, it's one of those recipes you'll come back to again and again.
If you can't resist tossing a block (or three!) of Caramilk into your trolley, you'll love turning it into something extra special - try my easy no-bake Caramilk slice or a creamy Caramilk cheesecake for the ultimate indulgent dessert.
This was amazing and ticked all the boxes…. no one believed it was made in the Thermomix.
- Gai
Why You're Going To Love This Recipe
If you're a Caramilk fan, this recipe will have you hooked from the very first bite!
- One bowl, no fuss - minimal washing up (a win for busy mums!).
- Perfect as a 'special occasion' cake - and also sturdy enough for decorating and transporting easily.
- Thermomix + conventional methods included - choose what works for you.
- Super moist and decadent - this rich mud cake feeds a crowd with ease, making it perfect for birthdays, family get-togethers and parties!
- Make-ahead friendly - this mud cake stays fresh for days.
Jump to:
Caramilk Mud Cake Ingredients
Mud cakes are known for their irresistible moist texture, thanks to the rich combination of melted butter and chocolate.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Cadbury Caramilk chocolate - this is the star! If you can't find it, use any caramelised white chocolate or regular white chocolate as a substitute.
- Full cream milk and cream- adds richness and helps create that dense mud cake texture and rich ganache.
- Combination of plain flour + self-raising flour - gives the perfect balance of structure and softness (don't swap for just one or the texture will change).
- Room temperature eggs - helps the batter combine smoothly without curdling.
Variations
- Gluten-Free Caramilk Mud Cake - substitute the flours with a good quality gluten-free plain flour blend (with xanthan gum included).
- Layer cake - bake in two 18cm tins for a layered birthday cake with ganache or buttercream between.
- Cupcake version - divide into cupcake cases and bake for approx. 18-22 minutes. Perfect for parties!
- Extra indulgent - add Caramilk chips or chunks into the batter for pockets of melted chocolate.
Step By Step Instructions
Just 15 minutes to prep and a few simple steps - no fancy techniques needed!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Prep: Grease and line a 20cm round cake tin. Place butter, brown sugar, milk and Caramilk chocolate chunks in a large microwave safe bowl.
- Melt: Microwave on 50% power, stirring every 30 seconds, for approx. 5 minutes, or until mixture is smooth and melted. Cool slightly.
- Add: Sift in the flours, then add vanilla, eggs and salt. Mix just until smooth and combined.
- Bake: Pour into prepared tin and bake for approx. 60 minutes, or until a skewer comes out with a few moist crumbs. Cool completely before removing from the tin.
- Prep ganache: Place pieces of Caramilk chocolate and cream in a microwave safe bowl.
- Melt: Microwave for approx. 2 minutes, stirring every 30 seconds, until mixture is smooth. Chill ganache for 1-2 hours, stirring occasionally, until thick and spreadable.
- Spread: Spread thickened ganache over cooled cake.
Recipe Tips
- Use a low heat -150°C (fan forced) - mud cakes need a slow bake to stay moist.
- Don't overmix once flour is added - just mix until combined.
- Have eggs at room temperature - they blend easily and allow the baking
- The cake is ready when the skewer has moist crumbs, not wet batter.
- If the top browns too quickly, loosely cover with foil.
- Perfect for prepping ahead - this cake stays moist and rich, and can easily be made a day or two before required.
- Store in an airtight container at room temperature for up to 5 days.
- Avoid refrigerating unless very hot weather - it can dry the cake out.
- Freeze (iced or uniced) for up to 3 months. Thaw at room temperature before serving.
Caramilk Mud Cake FAQs
Caramilk chocolate isn't available worldwide - it's most commonly found in Australia, New Zealand and parts of the UK, so it can be tricky to get elsewhere. You can still make this recipe with a few easy substitutes, such as caramelised white chocolate, or use regular white chocolate - you'll still get a delicious mud cake, just without the caramel flavour.
Mud cakes can turn out dry if they're overmixed or, more commonly, overbaked. Keep a close eye on it towards the end of baking and remove it when a skewer comes out with a few moist crumbs rather than completely clean.
Absolutely - it's even better the next day, making it perfect for parties.
Of course! A mud cake makes a truly special birthday cake - rich enough that a small slice goes a long way, perfect for feeding a crowd, and sturdy enough for decorating and easy transport.
More Delicious Caramilk Recipes
If you're a fan of Caramilk chocolate like me (and honestly, who isn't?!), these recipes are an absolute must-try!
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Caramilk Mud Cake
Ingredients
- 250 g butter chopped
- 350 g (2 cups) brown sugar
- 250 g (1 cup) milk full cream
- 180 g Cadbury Caramilk chocolate
- 225 g (1 ½ cups) plain flour
- 75 g (½ cup) self-raising flour
- 2 teaspoon vanilla extract
- 3 eggs room temperature
- pinch of salt
For the ganache
- 180 g Cadbury Caramilk chocolate
- 80 ml (⅓ cup) thickened cream heavy cream
Instructions
Conventional Method
- Preheat oven to 150 degrees celsius (fan-forced). Grease and line the base and sides of a 20cm round cake tin with baking paper. Set aside.
- Place the butter (chopped), brown sugar, milk and Caramilk chocolate (broken into pieces) into a microwave-safe bowl and melt on 50% power for 5 minutes or until melted (stirring every 30 seconds). Allow to cool slightly. Note: Alternatively, you can do this step in a saucepan on the stovetop.
- Sift the plain flour and self-raising flour over the top and then add the vanilla extract, eggs and salt. Mix together until smooth.
- Pour the mixture into the prepared cake tin. Bake for 60 minutes or until a skewer inserted into the middle comes out clean or with just a few moist crumbs on it. Allow the cake to cool before transferring to a wire rack or plate.
- To make the Caramilk ganache, place the Caramilk chocolate (broken into pieces) and the thickened cream into a microwave-safe bowl. Melt on 50% power for 2 minutes or until the chocolate has melted. Stir until smooth. Place ganache into the fridge for 1-2 hours (stirring occasionally) until thickened.
- Spread the Caramilk ganache over the top of the cake and serve.
Thermomix Method
- Preheat oven to 150 degrees celsius (fan-forced). Grease and line the base and sides of a 20cm round cake tin with baking paper. Set aside.
- Place the chopped butter, brown sugar, milk and Caramilk chocolate (broken into pieces) into the Thermomix bowl and melt for 4 minutes, 60 degrees, Speed 2 (or until melted and smooth).
- Add the plain flour, self-raising flour and add the vanilla extract, eggs and salt and mix for 5 seconds, Speed 5. Scrape down the sides of the bowl and repeat for a further 5 seconds (or until smooth and combined). Pour the mixture into the prepared cake tin.
- Bake for 60 minutes or until a skewer inserted into the middle comes out with just a few crumbs on it. Allow the cake to cool before transferring to a wire rack or plate.
- To make the Caramilk ganache, place the Caramilk chocolate (broken into pieces) and the thickened cream into the Thermomix bowl. Melt for 3 minutes on 60 degrees, Speed 2 (or until the chocolate has melted). Stir until smooth. Place ganache into the fridge for 1-2 hours (stirring occasionally) until thickened.
- Spread the Caramilk ganache over the top of the cake and serve.
Notes
- Use a low heat -150°C (fan forced) - mud cakes need a slow bake to stay moist.
- Don't overmix once flour is added - just mix until combined.
- Have eggs at room temperature - they blend easily and allow the baking
- The cake is ready when the skewer has moist crumbs, not wet batter.
- If the top browns too quickly, loosely cover with foil.
- Perfect for prepping ahead - this cake stays moist and rich, and can easily be made a day or two before required.
- Store in an airtight container at room temperature for up to 5 days.
- Avoid refrigerating unless very hot weather - it can dry the cake out.
- Freeze (iced or uniced) for up to 3 months. Thaw at room temperature before serving.
- If Caramilk is not available - substitute with any caramelised white chocolate, or swap for regular white chocolate - you'll still get a delicious mud cake, just wthout the caramel flavour.
Asha says
Can I substitute in gluten-free flour?
Lucy says
I haven't tried a straight swap for gf sorry!!
Gai Forrest says
This was amazing and ticked all the boxes…. No one believed it was made in the Thermomix
Krissy says
So good!