This Caramilk Mud Cake is rich, fudgy and dangerously easy… like "just one slice" is absolutely not happening.
If you love easy cakes like chocolate mud cake or white chocolate mud cake, this one is about to become your go-to.
A Quick Look At The Recipe
✅ Recipe Name: Caramilk Mud Cake
🕒 Ready In: 1 hour 15 minutes
👪 Serves: 16
🍽 Calories: 593 per large serve
🥣 Main Ingredients: Caramilk chocolate, butter, sugar, flour, eggs, cream
📖 Dietary Info: can be made gluten-free
⭐ Why You'll Love It: A super moist, bakery-style mud cake with that iconic Caramilk flavour - perfect for birthdays, celebrations or "just because".
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This was amazing and ticked all the boxes…. no one believed it was made in the Thermomix.
- Gai
This Caramilk mud cake is the kind of cake people talk about after the party. It's rich, dense, and packed with that creamy caramelised flavour everyone loves.
Even better? It's a simple melt-and-mix recipe - just like Oreo cookies and cream mud cake and caramel mud cake - so you get bakery-style results with barely any effort.
Why You're Going To Love This Recipe
- One bowl, no fuss (minimal washing up 🙌)
- Super moist + fudgy texture
- Perfect for birthdays + celebrations
- Holds its shape beautifully (ideal like vanilla cake for decorating)
- Tastes even better the next day
Jump to:
Mud Cake Ingredients
- 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.
- A 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.
How To Make Caramilk Mud Cake
This is one of those "melt, mix, bake" recipes - just like your go-to easy butter cake.
Melt everything together, mix through the dry ingredients, then bake low and slow until soft, dense and perfectly fudgy. Finish with thick ganache and try not to eat it straight from the spoon 😅
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
- Bake low and slow (150°C) - this is key for that mud cake texture
- Don't overmix once flour is added
- Use room temp eggs for a smooth batter
- Look for moist crumbs - not a dry skewer
- Cover with foil if browning too quickly
- Make ahead - even better the next day (like most mud cakes!)
- Store in an airtight container at room temp for up to 5 days
- Avoid refrigerating unless it's very hot (can dry it out)
- Freeze (iced or uniced) for up to 3 months - thaw at room temp
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.
Usually overbaked - remove when there are moist crumbs, not a clean skewer.
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 Caramilk Recipes
If you're in your Caramilk era (same), you'll want to try a few more favourites next…
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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
- Bake low for best texture
- Don't overmix batter
- Use room temp eggs
- Cover if browning too fast
- Better the next day
- Store airtight up to 5 days
- Freeze up to 3 months
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!