Our easy Caramel Mud Cake is just so simple to make. Melt, mix and bake… that’s it! Smother with our yummy caramel frosting for the ultimate caramel mud cake!
When it comes to simple and totally drool-worthy cakes… this easy Caramel Mud Cake is at the top of the list! It’s dense, moist, full of flavour (and will take you only a few minutes to whip up!).
I love this Caramel Mud Cake because:
- it’s made from basic ingredients (so you probably wont even need to make a trip to the supermarket!)
- it’s rich and delicious (just like a good mud cake should be)
- it’s so simple to make… melt. mix. bake.
- the frosting is good enough to eat all on it’s own (in fact, I highly recommend doing this!)
You might remember a while ago, I shared my recipe for my Salted Caramel Mud Cake. It’s a complete show-stopper, sooooooo far over the top and absolutely delicious. You can check the recipe out here. Both of my caramel mud cakes are delicious… the difference is that this one is a lot simpler to make (helloooooo easy cakes!).
And hey, while we’re chatting about mud cakes (which by the way, is one of the best possible things to chat about!), let me tell you about my two other favourite mud cakes:
- my famous chocolate mud cake – once you make this baby, you’ll never go back!!! It’s the ultimate birthday party cake!
- my super simple white chocolate mud cake… with white chocolate buttercream – yum, yum, yummy yum!
Anyway, back to this little beauty of a Caramel Mud Cake. This is an absolute must-make. It’s going to make your tummy (and your family and friends) super happy. Trust me on this one!
You can serve it on it’s own or warm it up a little bit and add a scoop of ice-cream or custard. YUM!
Enjoy! xxx
Easy Caramel Mud Cake
Ingredients
- 250 g butter chopped
- 2 cups (350g) brown sugar
- 1 cup (250g) full cream milk
- 200 g white chocolate
- 1 1/2 cups (225g) plain flour
- 1/2 cup (75g) self-raising flour
- 2 tsp vanilla extract
- 3 eggs beaten
- pinch of salt
For the frosting
- 60 g butter melted
- 1/2 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 in 30 second bursts until melted (stir every 30 seconds). Allow to cool slightly. (see notes).
- 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. Cover with foil and 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.
- Store in an airtight container at room temperature for up to 1 week.
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 on 60 degrees, Speed 2, 4 minutes (or until melted and smooth).
- Add the plain flour, self-raising flour and add the vanilla extract, eggs and salt and mix on Speed 5, 5 seconds. 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.
- Cover with foil and 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 on Speed 2, 60 degrees, 3 minutes (or until slightly thickened. Allow to cool slightly.
- Sift the icing sugar mixture into the bowl and mix on Speed 5, 5 seconds. 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.
- Store in an airtight container at room temperature for up to 1 week.
Notes
Nutrition
Hi, I’ve just made this cake at the temperature and time stated, but it has come out still very liquidy. Has anyone else had this problem?
Hi Carrie, it’s very common for mud cakes to require different cooking times in different ovens (due to their low and slow cooking). Add a sheet of foil over the top and continue to cook until cooked through.