There's nothing quite like a caramel mud cake - dense, fudgy, rich and oh-so-sweet. And the best part? This recipe is ridiculously easy with a simple melt-and-mix method. Smothered in creamy caramel frosting, this cake is an absolute showstopper for birthdays, special occasions, or when you just feel like treating yourself. If you love this one, you'll also want to try my White Chocolate Mud Cake or my much-loved Chocolate Mud Cake.
I made this cake about a year ago and it was the best mud cake I've ever had!! I have taken it to many events since and it's always requested for the next one!
- Olivia
When it comes to impressive cakes, mud cakes really are in a league of their own. They're dense, moist, and sturdy enough to decorate, but still melt-in-your-mouth delicious. This version has over 120 five-star reviews from happy bakers, so you can trust it's been tried, tested, and loved!
Made with brown sugar, white chocolate, and a generous splash of vanilla, this cake has that unmistakable caramel flavour and a soft, fudgy crumb. It's the perfect easy caramel birthday cake or celebration cake, but it's just as good served simply with a cup of coffee.
And because it's freezer-friendly and keeps well, it's also a brilliant make-ahead option (just like my Chocolate Sour Cream Pound Cake, Lemon Coconut Slice and Chocolate Hedgehog Slice).
Why You're Going To Love This Recipe
- ⭐ Tried and true - Over 120 five-star reviews from readers.
- 🍰 Perfect for special occasions - sturdy, dense, and ideal for decorating.
- 🧂 Fudgy caramel flavour - made with real brown sugar and white chocolate.
- 🥣 Melt and mix method - no fancy equipment required (plus Thermomix option).
- ❄️ Freezer friendly - make it ahead and frost when needed.
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Cake Ingredients
This cake uses simple pantry staples, but here's what you need to know about the key ingredients:
- Brown sugar - gives the cake its rich caramel flavour.
- White chocolate - essential for the fudgy texture; use good-quality melts or baking chocolate.
- Flours - a mix of plain and self-raising flour gives the right balance of structure and lightness.
- Butter - adds richness and moisture; no substitutes recommended here.
Variations
- Caramilk Mud Cake - swap the white chocolate for Caramilk chocolate for a fun twist.
- Gluten-Free Caramel Mud Cake - use a quality gluten-free flour blend in place of the plain and self-raising flours.
- Cupcakes - divide the batter into cupcake cases and bake for 20-25 minutes. Perfect for parties!
- Salted Caramel - stir ½ teaspoon sea salt flakes into the batter for a salted caramel version.
Need To Substitute An Ingredient?
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How To Make Caramel Mud Cake
This caramel mud cake recipe really is as simple as melt, mix, and bake.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Step 1: Melt - In the microwave or on the stovetop, melt the butter, brown sugar, milk, and white chocolate on low heat until smooth. Allow to cool slightly.
- Step 2: Mix - Add sifted flours, vanilla, eggs, and a pinch of salt. Stir with a wooden spoon until smooth and combined.
- Step 3: Bake - Pour mixture into the prepared tin. Bake for 60 minutes in a preheated oven, or until a skewer inserted into the centre comes out with just a few crumbs. Cool completely before frosting.
- Step 4: Frosting - Melt butter, brown sugar, and milk in a large bowl. Stir until thickened. Whisk in icing sugar mixture until smooth. Spread over the cooled cake.
Top Tip
Line your cake pan properly (base and sides) - this helps prevent over-browning and makes the cake easier to lift out.
Recipe Tips
- Cover if browning - if the cake is browning too quickly, cover loosely with foil and continue baking.
- Cool before frosting - allow the cake to cool completely, otherwise the frosting will melt and slide off.
- Cut into small serves - this cake is rich and sweet; 16 slices is plenty!
- Storage - store in an airtight container at room temperature for up to 7 days.
- Freezing - wrap cooled cake (whole or sliced) in plastic wrap and foil, then freeze for up to 3 months. Defrost at room temperature.
- Make ahead - bake and freeze the unfrosted cake, then add frosting before serving.
- Decorating - this cake is firm and level, making it perfect for stacking as a layered cake or covering with fondant.
Caramel Mud Cake FAQs
Yes! It keeps well for a week in an airtight container and freezes beautifully, so it's perfect for making ahead of parties.
This usually happens if the oven is too hot, the cake hasn't baked long enough, or the mixture was over-mixed. Stick to the low oven temperature and don't overwork the batter.
A 20cm round tin is perfect. If you use a larger tin, reduce the baking time slightly.
Yes - simply use a gluten-free plain and self-raising flour blend.
More Cake Recipes
If you're a cake lover, here are four more recipes you'll want to try next:
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Caramel Mud Cake
Ingredients
- 250 g butter chopped
- 2 cups (350g) brown sugar
- 1 cup (250g) milk full cream
- 200 g white chocolate melts or cooking chocolate
- 1 ½ cups (225g) plain flour
- ½ cup (75g) self-raising flour
- 2 teaspoon vanilla extract
- 3 eggs
- pinch of salt
For the frosting
- 60 g butter
- ½ cup (100g) brown sugar
- 2-3 tbs milk
- 2 cups (300g) icing sugar mixture
Instructions
Conventional Method
- Preheat oven to 150 degrees celsius (fan-forced). Grease and line a 20cm round cake tin with baking paper (on the base and sides) and set aside.
- Place the butter, brown sugar, milk and white chocolate melts into a microwave-safe bowl and heat on 50% power for approximately 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 over the plain flour, self-raising flour and 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 with just a few crumbs on it. Allow the cake to cool before transferring to a wire rack or plate.
- To make the caramel frosting, melt the butter in a microwave-safe bowl on 50% power.
- Add the brown sugar and milk and stir together. Place back into the microwave for 2-3 30 second bursts or until slightly thickened. Allow to cool slightly for a few minutes.
- Sift the icing sugar mixture over the top of the mixture and mix together with a whisk.
- Spread the caramel frosting over the top of the caramel mud cake and serve.
Thermomix Method
- Preheat oven to 150 degrees celsius (fan-forced). Grease and line a 20cm round cake tin with baking paper (on the base and sides) and set aside.
- Place the butter, brown sugar, milk and white chocolate melts 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 caramel frosting, place the butter, brown sugar and milk into the Thermomix bowl. Melt for 3 minutes, Speed 2, 60 degrees (or until slightly thickened. Allow to cool slightly.
- Sift the icing sugar mixture into the bowl and mix for 5 seconds, Speed 5. Scrape down the sides of the bowl and repeat for a further 5 seconds.
- Spread the caramel frosting over the top of the caramel mud cake and serve.
Notes
- Cover if browning - if the cake is browning too quickly, cover loosely with foil and continue baking.
- Cool before frosting - allow the cake to cool completely, otherwise the frosting will melt and slide off.
- Cut into small serves - this cake is rich and sweet; 16 slices is plenty!
- Storage - store in an airtight container at room temperature for up to 7 days.
- Freezing - wrap cooled cake (whole or sliced) in plastic wrap and foil, then freeze for up to 3 months. Defrost at room temperature.
- Make ahead - bake and freeze the unfrosted cake, then add frosting before serving.
- Decorating - this cake is firm and level, making it perfect for stacking or covering with fondant.
Olivia says
I made this cake about a year ago and it was the best mud cake I’ve ever had!! I have taken it to many events since and it’s always requested for the next one!
Lucy says
I'm so thrilled to hear that!
amy says
can this be turned into cupcakes?
Lucy says
Sure! But reduce the cooking time (and note that they'll be dense - not fluffy like cupcakes!)
Julia Pirozzi says
Do you have the quantities to make this a sheet cake?
Lucy says
Hi Julia, I don't sorry!
Aleisha says
This is the best tasting mud cake!!! I've made some for neighbours and relatives and they all rave about it. My 3yo daughter says yum or mmm mm between bites and she's the type of lil human that will normally have one bite and leave the rest.
Lucy says
I'm so happy to hear that you enjoyed it (and your daughter!)
Carissa says
I made this recipe with gluten-free flours for our coeliac daughter and it turned out beautifully! No one knew it was gluten-free! It's my new favourite cake to bake for visitors 🙂
Lucy says
Fantastic!!