A simple White Chocolate Mud Cake made with a deliciously smooth and creamy white chocolate buttercream. The perfect cake for any celebration!
When it comes to making cakes you need a few basic recipes up your sleeve…
- a totally delicious chocolate mud cake
- simple vanilla cupcakes
- yummy chocolate cupcakes
- the most basic chocolate cake ever
- … and of course, a moist and rich white chocolate mud cake
Well actually there’s probably a few other recipes that are handy to have… but these ones are MUST HAVES!!
This white chocolate mud cake with white chocolate buttercream is the PERFECT cake for birthdays, weddings… in fact, it’s the perfect cake for absolutely any time or place. It’s rich and decadent… and the buttercream is sooooo creamy and delicious!
The trick to cooking mud cakes is to cook them low and slow. If they’re browning too much, simply pop a loose piece of foil over the top of the cake tin and continue cooking.
You can cut this cake into two layers and add some frosting in the middle. And of course, you can change things up and make a raspberry buttercream or a chocolate frosting instead. Personally, when it comes to white chocolate mud cake, I’m a simple gal! Give me a basic white chocolate buttercream and fresh raspberries any day.
Ooh and one last thing! Please, please, pleeeease store this cake at room temperature. If you put it in the fridge, it’s going to dry out and lose it’s moistness. Keep it at room temperature in an airtight container and it will be perfect!
So there it is… my very favourite white chocolate mud cake recipe. Simple and oh-so-yum (just the way cakes should be!!).
PS. Check out that rich mud cake and ALL the creamy frosting (you can never have too much frosting, right!?).
Happy baking! xx
White Chocolate Mud Cake with White Chocolate Buttercream
Ingredients
- 200 g white chocolate broken into pieces
- 350 g unsalted butter
- 590 g caster sugar
- 375 ml (1 1/2 cups) milk
- 300 g (2 cups) plain flour
- 100 g (2/3 cup) self-raising flour
- 2 tsp vanilla extract
- 3 eggs
- 200 g white chocolate broken into chunks
- 250 g unsalted butter
- 250 g icing sugar
Instructions
Conventional Method
- Preheat oven to 140 degrees celsius (fan-forced). Grease and line the base and sides of a 23cm round cake tin and set aside.
- Place the white chocolate, butter, caster sugar and milk into a microwave-safe bowl. Melt on 50% power, 3-4 minutes (stirring every minute) until melted and smooth. Set aside to cool.
- Whisk through the plain flour, self-raising flour, eggs and vanilla extract.
- Pour into the prepared tin and bake for approximately 1 hour and 45 minutes or until a skewer inserted into the middle comes out clean (see notes).
- Allow the cake to cool completely in the tin before removing to a serving plate.
- Once the cake has completely cooled, make the buttercream by melting the white chocolate (on 50% power, 2-3 minutes in the microwave - stirring every 30 seconds). Allow the chocolate to cool to room temperature.
- Using hand-held beaters, beat the room temperature butter until pale, smooth and creamy. Add the icing sugar (1 tbs) at a time and continue to beat until completely combined.
- Very slowly beat through the cooled (room temperature) white chocolate until smooth, creamy and spreadable (see notes).
- Spread the buttercream over the sides and top of the mud cake.
Thermomix Method
- Preheat oven to 140 degrees celsius (fan-forced). Grease and line the base and sides of a 23cm round cake tin and set aside.
- Place the white chocolate, butter, caster sugar and milk into the Thermomix bowl. Melt on 50 degrees, Speed 2, 6 minutes (or until completely melted). Allow to cool.
- Insert the butterfly, and add the eggs and vanilla extract. Mix on Speed 3, 10 seconds.
- Add the plain flour and self-raising flour and mix on Speed 3, 10 seconds. Scrape down the sides of the bowl and repeat for a further 10 seconds or until combined.
- Pour into the prepared tin and bake for approximately 1 hour and 45 minutes or until a skewer inserted into the middle comes out clean (see notes). Allow the cake to cool completely in the tin before removing to a serving plate.
- Once the cake has completely cooled, make the buttercream by melting the white chocolate in a clean and dry Thermomix bowl on 50 degrees, 3 minutes, Speed 2. Allow the chocolate to cool to room temperature.
- In a clean and dry Thermomix bowl, insert the butterfly and add the chopped room temperature butter. Beat on Speed 4, 1 minute or until pale, smooth and creamy. While the blades are still turning on Speed 4, add the icing sugar (1 tbs at a time) and continue to mix until completely combined. Slowly add the room temperature white chocolate through the MC hole and mix on Speed 1 until smooth, creamy and spreadable (see notes).
- Spread the buttercream over the sides and top of the mud cake.
I’m wanting to make these in 6″ tins, how many tins would your batter fit?
Hi Chelsea, you should use two to three 6 inch tins 🙂
Hi Lucy, wanting to use 8” tins. How many should I use for 1 batch? Thanks
Hi Tiffany, you should be ok with 2 (3 if you’d like smaller layers).
Thanks,
Do you think I could replace the extra 1/2cup of milk with a home made strawberry sauce/reduction?
Hi Tiffany, I haven’t tried that myself but it ‘should’ work!
Would I be able to use white choc melts in place of block pieces??
Absolutely!!
Has anyone tried colouring them frosting?? Wondering if it my stun the buttercream with having the chocolate in it.
I was hoping you could tell me if the oven temperature of 140 degrees is for fan forced or conventional. Thanks.
Hi Dora, it’s fan-forced xx
Can this be frozen and then thawed and decorated?
Absolutely!!!! Just take it out of the freezer and allow to defrost in the fridge overnight and then ice and decroate!