You only need one chocolate mud cake recipe... and this is it! It really is the best chocolate mud cake recipe ever! Dense, rich and oh-so-delicious!
This classic mud cake is exactly what you want in a cake... rich, dense and smothered in the sweetest and creamiest frosting.
The perfect cake for birthdays, kids parties, dessert and celebrations... it's loved by EVERYONE!
Why You're Going To LOVE This Recipe
This mud cake is by far my most requested cake recipe. Everyone absolutely LOVES it.
And what's not to love about a rich chocolate mud cake with the best creamiest frosting.
Here's why you're going to love my mud cake recipe:
- incredibly rich and moist - there's a very good reason that they call it a 'mud cake', this chocolate cake is so dense and moist (... check out the photos below to see just how rich this cake is!)
- chocoholics dream - this cake has a beautiful chocolate flavour that is enough to satisfy even the biggest of chocolate lovers
- drool-worthy frosting - you'll be licking the frosting from the bowl (I promise!)... it's that good. Sweet, creamy and chocolatey.
- the perfect celebration cake - this is my go-to cake for birthdays, parties and any celebration.
- feeds a crowd - this rich chocolate mud cake is very filling so you only need a small(ish!) piece - making it perfect for feeding a large group of people.
- freezer-friendly - the cake can be made ahead of time, wrapped in plastic wrap and then a layer of foil and frozen for up to 3 months.
Drooling yet?
5 Star Ratings
This was one of the very first recipes on Bake Play Smile (way back around 2013) and it's been by far one of the most popular recipes ever since!
My readers give this recipe 5 stars... and this is what a few of them have to say about this epic cake:
"This cake was delicious. I recently made it for my birthday. So light but really chocolately, and got better the next day" - Sharon
"Used this many times it’s the best and have passed your link onto many friends who also love it!" - Sarah
"This is the best mud cake recipe, my go to always and so economical to make, cannot fault – It freezer so well and it’s such a hit.. Thank you for this recipe" - Gayle
"Omg!! This is the Best chocolate mud cake recipe I have ever made" - Marie
"Thank you so much for sharing such a delicious recipe. First time baking this one and it was such a hit with everyone on my son’s birthday that I was asked to share the recipe twice (which I have done). BEST ever choc mud cake hands down!" - Nicole
The Best Birthday Cake Recipe
If you're in need of the perfect birthday cake... this is IT! I know that's a big statement, but I stand by it 100%.
I make this for ALL the birthdays in our family! It's been made into a digger cake for a 4th birthday, decorated with berries for a special friends big day, made into a number 3 cake... just to name a few!
This cake can be made in any type of cake tin - so you can whip up a butterfly cake, number cake, letter cake or whatever you like!
I like to make this as a double layer cake as it's dense enough to easily hold the top layer. However, you can make it as a single layer cake if you prefer!
Super versatile, amazingly delicious, loved by everyone - the perfect birthday cake doesn't get any better than that!
What You Need
Forget about making an extra trip to the supermarket - this cake is made from pantry and fridge staples:
Note: scroll to the recipe card for the ingredient quantities and method.
- plain flour - also known as all-purpose flour
- caster sugar - also known as superfine sugar.
- cocoa powder
- baking powder and bi-carbonate soda (also known as baking soda)
- salt - the salt perfectly balances the sweetness of the cake and brings out the delicious chocolate flavour
- buttermilk - this is the key to a deliciously moist and dense chocolate mud cake! If you don't have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to regular milk and stirring through.
- vegetable oil - if you want a moist cake, vegetable oil is your best friend!
- eggs
- vanilla extract
- coffee* - see my notes on using coffee in mud cakes and also some substitutes below
How To Prepare A Mud Cake
This is the easiest 3 step recipe!
Step 1 - Prepare The Dry Ingredients
Sift the dry ingredients into a bowl and set aside.
Step 2 - Beat The Wet Ingredients
Beat the buttermilk, oil, eggs and vanilla into a bowl.
Step 3 - Beat Together
Alternate adding the dry ingredients and the coffee to the wet mixture, beating between each addition.
Pour into the prepared tins and bake.
Serving, Storing & Freezing
Serving
This cake is best served at room temperature. If you live in a cooler climate, you can store this cake at room temperature.
If you're in a hot climate, you can store the cake in the fridge but ensure you remove it and allow it to come to room temperature before serving (the fridge dries cakes out so room temperature is best).
This chocolate mud cake is delicious on it's own, or you can serve it with whipped cream, ice-cream, custard or berries.
Storing
My chocolate mud cake recipe can be stored in an airtight container at room temperature for up to 4 days.
Alternatively it can be stored in the fridge for 6 days (bring to room temperature before serving - see above).
Freezing
Freezing Unfrosted Mud Cake
This recipe is perfect for making ahead of time and freezing until needed.
You can freeze the cooled and unfrosted cake/s for up to 3 months. Wrap in plastic wrap and then foil.
Allow to defrost in the fridge overnight before frosting and serving.
Freezing Leftover Frosted Mud Cake
Alternatively, you can freeze leftover frosted cake in an airtight container for up to 3 months (best eaten within 1 month).
Bring to room temperature before serving.
Recipe Tips & FAQ
Yes, absolutely! If you’re going to make my chocolate mud cake in 1 large tin, then you’ll need to reduce the cooking temperature slightly and also cook the cake a little longer.
No, not at all!! Have a read through the hundreds of comments on this recipe and all of them say that you absolutely cannot taste the coffee at all!
You can either make a cup of strong coffee by adding 3 teaspoon of coffee granules to boiling water, or you can use a coffee machine to make a cup of espresso coffee (this takes me around 4 espresso shots).
You can substitute the coffee with Milo (malted milk powder) or hot chocolate powder mixed with 1 cup of boiling water.
The recipe below will make the perfect amount of frosting for icing a double layered mud cake (made as per the recipe below).
If you make the cake as one large single layer cake, then you'll have some frosting leftover. You can store this in the fridge or freezer (or just eat it straight from the mixing bowl!!)
Your mixture should be incredibly thin and runny before pouring it into the baking tins. This is completely normal and is what is going to give you the ultimate, rich and dense cake.
All ovens are slightly different so you may need to increase your cooking time slightly. The cakes are ready when a toothpick inserted into the middle comes out clean or with a thick smudge on it (not liquid).
Absolutely! My chocolate mud cake can be made using beaters, a stand-mixer or a Thermomix. You'll find instructions for both methods in the printable recipe card below.
My favourite way to make this cake is as a double layer cake. Not only do you get the added benefit of extra frosting between the layers, it's also easier to ensure the cakes cook evenly and stay perfectly dense.
If you bake the cake as one large single cake, it may dry out slightly around the edges as it will take longer to cook. However, it is still absolutely delicious as a single layer cake and perfect if you only have 1 large baking tin.
More Delicious Mud Cake Recipes
If you love mud cakes (and lets face it.. who doesn't!) then have a browse through these yummy variations:
- Caramel Mud Cake - the most amazing caramel flavoured mud cake with caramel frosting
- White Chocolate Mud Cake - the ultimate white chocolate dessert cake or birthday cake
- Chocolate Mint Mud Cake - the perfect combination!
The BEST Chocolate Mud Cake
Ingredients
For the mud cake
- 1 ¾ cup (220g) plain flour
- 1 ¾ cup (350g) caster sugar
- ¾ cup (65g) cocoa powder
- 1 teaspoon baking powder
- 2 tsps bi-carb soda
- 1 teaspoon salt
- 1 cup (250ml) buttermilk see tips
- ½ cup (125ml) vegetable oil
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1 cup (250ml) coffee hot and strong
For the milk chocolate frosting
- 290 g unsalted butter softened to room temperature
- 3-4 cups (360-480g) icing sugar
- ¾ cup (65g) cocoa powder
- 3-5 tbs (45-75ml) milk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt optional
Instructions
Conventional Method
- Preheat oven to 170 degrees celsius.
- Grease two 9 inch round cake pans and line with baking paper.
- Sift the flour, sugar, cocoa powder, baking powder, bi-carb soda and salt into a bowl and set aside.
- Using beaters or a stand mixer, mix the buttermilk, oil, eggs and vanilla in a large bowl until well combined.
- Slowly add all of the dry ingredients to the wet ingredients with the mixer on low.
- Pour in the coffee and mix.
- Divide the batter equally between the baking pans and bake for approximately 25 minutes or until a toothpick inserted in the center comes out clean (don't overcook the cake - you want it to be nice and fudge-like!)
- Allow to cool completely.
- To make the frosting beat the butter on high speed until smooth and creamy (this will take a couple of minutes).
- Reduce the speed to low and slowly add in 3 ½ cups of icing sugar as well as the cocoa powder.
- Beat until the icing sugar and cocoa have been completely mixed into the butter (again this will take a couple of minutes).
- Turn the mixer up to medium speed and add in the vanilla and the milk.
- Beat on high speed for 1 minute.
- If your frosting isn't thick enough, feel free to add in the remaining ½ cup of icing sugar.
- Add a tiny bit of salt to taste (optional).
- Spread a little frosting onto a serving cake plate (this will hold the cake in place).
- Carefully place one of the cakes on top of the icing (make sure the flat side is facing up).
- Using a spatula or flat knife, spread the top of the cake with frosting.
- Place the second cake on top (this time with the rounded side up) and spread the frosting evenly onto the top and the sides of the cake.
- Decorate with fresh strawberries or any preferred toppings.
- Store in an airtight container at room temperature for 3-4 days or in the fridge for 5-6 days. Please note that keeping the cake at room temperature will result in a beautiful, moist texture.
Thermomix Method
- Preheat oven to 170 degrees celsius (fan-forced). Grease two 9 inch round cake pans and line with baking paper.
- Measure the flour, sugar, cocoa powder, baking powder, bi-carb soda and salt into the TM bowl and sift for 5 seconds, Speed 8. Set aside in a separate bowl.
- Place the the buttermilk, oil, eggs and vanilla in the Thermomix bowl and mix on Speed 3 until well combined.
- With the blades on speed 2, slowly add the dry ingredients to the wet ingredients and mix until combined.
- Pour in the coffee and mix on Speed 2 until combined.
- Divide the batter equally between the baking pans and bake for approximately 25 minutes or until a toothpick inserted in the center comes out clean (don't overcook the cake - you want it to be nice and fudge-like!). Allow to cool completely.
- To make the frosting add the icing sugar to the Thermomix bowl and mix for 10 seconds, Speed 9, then add all of the remaining ingredients and mix for 30 seconds, Speed 4, or until light and fluffy.
- Spread a little frosting onto a serving cake plate (this will hold the cake in place). Carefully place one of the cakes on top of the icing (make sure the flat side is facing up).
- Using a spatula or flat knife, spread the top of the cake with frosting. Place the second cake on top (this time with the rounded side up) and spread the frosting evenly onto the top and the sides of the cake.
- Decorate with fresh strawberries or any preferred toppings.
- Store in an airtight container at room temperature for 3-4 days, or in the fridge for 5-6 days.
Notes
- buttermilk – this is the key to a deliciously moist and dense chocolate mud cake! If you don’t have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to regular milk and stirring through.
- vegetable oil – if you want a moist cake, vegetable oil is your best friend!
- coffee - or substitute with hot chocolate or Milo (malted milk powder)
Tamara Ristevski says
Hi is this cake sturdy enough for stacking barrll and tiered cakes?
Lucy says
Hi Tamara, yes it is! There's lots of comments about people doing this and giving their tips!
Amelia says
I tried this recipe yesterday for a cake and then today as cupcakes and it was amazing both times. It is truly a wonderful rich, moist cake. I've saved this and will be using it as my go to for chocolate cake and am excited to see how I can adjust it to incorporate other flavours as well. I'm not a coffee person but a cup of hot chocolate worked perfectly instead.
Lucy says
I'm so happy you liked it!
Elise says
I’ve successfully used this recipe 10+ times for occasions and I’ll keep coming back. Just wondering if you have any insight on how long to cook these if I were to make the recipe in a standard sized muffin tin please
Amelia says
I did these as cupcakes today and it was around 12-14 minutes for me but I also have quite a hot oven so I only did 150 instead of 170 degrees. I waited until they were fully risen but not too jiggly. They turned out great!