Salted Caramel Mud Cake (moist & dense!)

Satisfy your salted caramel cravings with this deliciously moist and rich Salted Caramel Mud Cake. Conventional and Thermomix methods included.

Salted Caramel Mud Cake

Over the last few weeks, salted caramel goodness has well and truly overtaken Bake Play Smile. First of all it was the most amazingly delicious 4 ingredient salted caramel sauce, and then came a totally simple salted caramel frosting, AND today, it’s all about an incredibly dense and rich salted caramel mud cake. Can you see me drooling through the screen?

Salted Caramel Mud Cake

I actually used the salted caramel sauce and frosting recipes to ice and decorate this cake. And can I just say that a salted caramel mud cake + salted caramel sauce + salted caramel frosting = all kinds of amazing.

Salted Caramel Mud Cake

Now when you make this cake, you need to be aware that it’s really, really rich (totally not for the faint of heart)! So just like my 3 ingredient flourless chocolate cake, you definitely only need a slither. It is super duper filling.

Salted Caramel Mud Cake

I absolutely love to make layer cakes. There’s just something about slathering frosting between two yummy cakes that makes it oh-so-good. If you want to read about the reasons I prefer layer cakes, check out this post. Basically, I think you get a much more evenly baked and moist cake… which can only be a good thing!

Salted Caramel Mud Cake

If for some crazy reason, you’re not too sure on the whole ‘salted caramel’ thing… first of all – what!!?? It’s the greatest invention ever!! But no seriously, if you’re not keen on the salted part, feel free to leave out the salt and just make a caramel mud cake instead. I promise it will still be totally delicious (although I really do think that adding a pinch of salt takes it to a whole new level of complete and utter yumminess).

Salted Caramel Mud Cake

I’m pretty sure this cake would have been amazing all on it’s own with just a nice little lick of frosting. But I’m never one to leave a cake plain and simple (perhaps it’s a skill that I should be focusing on developing). To add the ‘wow’ factor to this cake and really make it amazing, I popped some Maltesers onto the base of the cake and then added chopped up caramel Kit Kats and jersey caramels to the top. Over the top? Yes, absolutely!! I wouldn’t have it any other way.

Salted Caramel Mud Cake

Oh I do have to let you in on a little secret though… the reason why there are no photos of the inside of this cake is because on the 10 minute drive to my brothers house, the entire top layer slipped off going around a corner and it became a total mess. It still tasted amazing but it really didn’t look so pretty at all. Urgh… talk about cake dramas!

Salted Caramel Mud Cake

Are you a little bit addicted to salted caramel too? Isn’t it just the best thing ever!

xx

Salted Caramel Mud Cake

Satisfy your salted caramel cravings with this deliciously moist and rich Salted Caramel Mud Cake. Conventional and Thermomix methods included.
4.75 from 4 votes
Print Pin Rate
Course: Dessert
Cuisine: Cake
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 12 serves
Calories: 615kcal

Ingredients

  • 250 g salted butter chopped
  • 200 g white chocolate chopped
  • cups (450g) brown sugar firmly packed
  • cups (375ml) water
  • 1 teaspoon vanilla extract
  • 3 eggs beaten lightly
  • 2 cups (300g) plain flour sifted
  • 2/3 cup (100g) self-raising flour sifted
  • Salted Caramel Sauce
  • Salted Caramel Frosting

Instructions

Conventional Method

  • Preheat oven to 150 degrees celsius (fan-forced). Grease and line 2 X 20cm round cake tins with baking paper.
  • Place the chopped butter, white chocolate brown sugar and water into a saucepan. Stir over a low heat until the sugar has completely dissolved.
  • Pour the mixture into a large bowl and aside to cool.
  • Once the mixture has cooled, whisk in the eggs one at a time.
  • Whisk in the vanilla.
  • Sift in the plain flour and the self-raising flour and mix to combine.
  • Divide the mixture equally between the two prepared cake tins.
  • Bake in the oven for roughly 60-75 minutes - the cake is ready when a skewer inserted into the middle comes out clean. Because of the long cooking time, the top of your cakes may begin to over-brown. If this starts to happen, simply cover it with foil.
  • Remove the cakes from the oven and set aside to cool.
  • Set aside 4 tbs of the salted caramel sauce for drizzling over the top.
  • Prepare the salted caramel frosting using the remaining salted caramel sauce.
  • Place one of the cakes onto a serving plate. Spread half of the frosting onto the top of the cake and add the second cake layer on top.
  • Spread the remaining frosting over the top (reserve 1/4 cup if using Maltesers around the base).
  • Pipe the reserved frosting around the very base of the cake and pop the Maltesers in place.
  • Add chopped caramel Kit Kats and jersey caramels to the top (alternatively you could leave the cake plain or add chocolate curls).
  • Drizzle with the reserved salted caramel sauce.

Thermomix Method

  • Preheat oven to 150 degrees celsius (fan-forced). Grease and line 2 X 20cm round cake tins with baking paper.
  • Place the chopped butter, white chocolate brown sugar and water into the TM bowl. Melt for 8-10 minutes on 80 degrees, Speed 1.5 or until the sugar has completely dissolved and the butter and chocolate have melted.
  • Remove the lid and leave to cool completely (if you want to hurry this up, pour the liquid into a separate bowl as it will cool much quicker).
  • Once the mixture has cooled, add the eggs one at a time while mixing on Speed 4.
  • Add the vanilla and mix on Speed 4 for a further 10 seconds.
  • Add the plain flour and the self-raising flour and mix on Speed 3 for 10 seconds. Scrape down the sides of the bowl and mix for a further 10 seconds on Speed 3.
  • Divide the mixture equally between the two prepared cake tins. Bake in the oven for roughly 60-75 minutes - the cake is ready when a skewer inserted into the middle comes out clean. Because of the long cooking time, the top of your cakes may begin to over-brown. If this starts to happen, simply cover it with foil.
  • Remove the cakes from the oven and set aside to cool.
  • Prepare the salted caramel sauce. Set aside 4 tbs of the salted caramel sauce for drizzling over the top.
  • Prepare the salted caramel frosting using the remaining salted caramel sauce.
  • Place one of the cakes onto a serving plate. Spread half of the frosting onto the top of the cake and add the second cake layer on top. Spread the remaining frosting over the top (reserve 1/4 cup if using Maltesers around the base).
  • Pipe the reserved frosting around the very base of the cake and pop the Maltesers in place.
  • Add chopped caramel Kit Kats and jersey caramels to the top (alternatively you could leave the cake plain or add chocolate curls). Drizzle with the reserved salted caramel sauce.

Nutrition

Calories: 615kcal | Carbohydrates: 93g | Protein: 8g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 89mg | Sodium: 194mg | Potassium: 182mg | Fiber: 1g | Sugar: 53g | Vitamin A: 585IU | Vitamin C: 0.1mg | Calcium: 90mg | Iron: 2.5mg
Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!

63 thoughts on “Salted Caramel Mud Cake (moist & dense!)”

  1. Lisa says:

    Hello, looking forward to making this recipe. If I was to use it to make a slab cake to then cut into a shape for my daughters birthday do you think doubling the recipe would make enough batter for a lasagne dish sized cake?
    Thanks!

    1. Bake Play Smile says:

      Hi Lisa, that sounds like a great idea! Yes I think that would be fine!

  2. Baker trouble says:

    Hi there,
    Am wondering if you have made this substituting the White chocolate for dark? Really like the texture but need a dark chocolate mud cake.!
    Thanks

    1. Bake Play Smile says:

      Hi! I would use this recipe: https://bakeplaysmile.com/favourite-chocolate-cake/ with dark chocolate 🙂 xx

  3. Rachel says:

    Could this be converted for cupcakes ???

    1. Bake Play Smile says:

      Hi Rachel, I can’t see why not!! This is a very dense recipe though so they wouldn’t be light and fluffy cupcakes!!

  4. Emily says:

    Do you think this would freeze OK minus the frosting and sauce of course?

    1. Bake Play Smile says:

      Absolutely!!!! Just wrap the cooled cakes in plastic wrap, then foil before freezing. xx

  5. Jouliana says:

    Don’t make the mistake of putting it in the fridge before frosting

    1. Lucy Mathieson says:

      Hi Joulina, there’s definitely no reason to put this cake into the fridge before frosting it. 🙂

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