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    Home » Recipes » Cakes & Cupcakes » White Chocolate Mud Cake

    White Chocolate Mud Cake

    Published: Mar 5, 2021 by Lucy · This post may contain affiliate links · 127 Comments

    Jump to Recipe
    A simple White Chocolate Mud Cake made with a deliciously smooth and creamy white chocolate buttercream. The perfect cake for any celebration!

    This White Chocolate Mud Cake is made with a deliciously smooth and creamy white chocolate buttercream. A simple, sweet cake recipe, this dessert is perfect for any birthday celebration or special occasion!

    A close up slice of white mud cake with a white frosting and fresh raspberry on top, showing dense texture with a forkful beside.

    When it comes to baking cakes you need a few basic recipes up your sleeve...

    • like a totally delicious chocolate mud cake
    • or simple vanilla cupcakes
    • and definitely some yummy chocolate cupcakes
    • plus the most basic chocolate cake ever

    ...and of course, this moist and rich white chocolate mud cake.

    The Best White Chocolate Mud Cake

    This white chocolate mud cake with a simple homemade white chocolate buttercream is the perfect cake for birthdays, weddings, celebrations... In fact, it's a great go-to cake recipe for absolutely any time or place!

    My white chocolate cake is rich, decadent and the perfect canvas for decorating. It's also super simple while also being an elegant dessert. Not to mention the homemade buttercream icing is pure, creamy goodness.

    The trick to baking mud cakes is to cook them low and slow -- this recipe definitely requires some patience. If the cake begins browning too much while it's in the oven, simply pop a loose piece of foil over the top of the baking pan and continue cooking. This isn't a recipe you want to throw in the oven and check on when you hear the timer -- for the best white chocolate mud cake, be patient and keep a close eye on your masterpiece!

    A white chocolate mud cake covered in white buttercream with a scattering of coconut and fresh raspberries to decorate

    Why You're Going To Love This White Chocolate Mud Cake Recipe

    1. Choose your level of sweet – Need more sweetness in this tasty cake? You can always cut the cake into two layers and add some more of the homemade buttercream icing in between each layer.
    2. Make it your own – Looking for a sweeter, more rich icing? Change things up and make a raspberry buttercream or a chocolate frosting instead.
    3. Elegant (Yet Easy) – 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. It maintains its elegance and is appropriate for any special occasion, but it doesn't require you to slave away over the oven all day long.

    What You Need

    Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

    • White chocolate – You can't have a white chocolate mud cake without plenty of white chocolate! You can use baking melts, chocolate melts or a bar of chocolate broken into pieces.
    • Sugar – I used both caster sugar (superfine sugar) and icing sugar for this recipe.
    • Butter – Sometimes its best to use unsalted butter when baking so you can control the flavour and salt level.
    • Baking Basics – Milk, flour, vanilla extract and eggs are also needed to make this simple but decadent cake.
    Individual bowls of ingredients for white chocolate mud cake on a white marble bench-top

    How To Make A White Chocolate Mud Cake

    Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method!

    Step 1 – Prep

    First, preheat your oven to 140 degrees celsius (fan-forced) or 325 degrees F, then grease and line the base and sides of a 23cm (9-inch) round cake pan and set aside.

    Butter, sugar, and milk in a glass mixing bowl

    Step 2 – Melt Chocolate

    Next, place the white chocolate, butter, caster sugar and milk into a microwave-safe bowl. Now, melt on 50% power for 3-4 minutes (stirring every minute) until melted and smooth. Then set aside to cool.

    Melted white chocolate, sugar, butter and milk in a white mixing bowl.

    Step 3 – Add Dry Ingredients

    After that, whisk through the plain flour, self-raising flour, eggs and vanilla extract.

    Flour and eggs being added to melted mixture in a glass mixing bowl

    Step 4 – Bake

    Now, pour the batter into the prepared cake pan and bake for approximately 1 hour and 45 minutes or until a skewer inserted into the middle comes out clean (see notes).

    Mud cake mixture and a whisk in a glass mixing bowl.

    Step 5 – Make the Buttercream Icing

    While your white chocolate mud cake is in the oven, you can make your homemade buttercream icing!

    First, using hand-held beaters, a stand-mixer or Thermomix, beat the room-temperature butter until pale, smooth and creamy. Next, add the icing sugar (1 tbs) at a time and continue to beat until completely combined. Then, very slowly beat through the cooled (room temperature) white chocolate until smooth, creamy and spreadable (see notes).

    Set your buttercream icing aside until the cake has fully cooled.

    A white chocolate mud cake with creamy white chocolate buttercream, fresh raspberries and coconut on top, with one serve cut and slightly removed.

    Step 6 – Cool and Ice White Chocolate Mud Cake

    When the cake is fully baked, remove it from the oven and allow it to cool completely in the baking pan. It's important to wait for the cake to be cool before icing it!

    Once it has cooled, remove your cake from the tin, place it on a serving plate, then spread the buttercream over the sides and top of the mud cake.

    A side view of a slice of mud cake topped with white buttercream and a fresh raspberry served on a white cake stand.

    Recipe Tips and FAQ

    How do I prevent my white chocolate mud cake from getting too brown in the oven?

    If you notice that the mud cake is browning too much while cooking, loosely place a sheet of foil over the top and continue cooking.

    What if my frosting is too thick?

    If you find that your frosting is too thick to spread, simply add a small amount of milk and beat through.

    Should the melted white chocolate be hot before adding to the frosting?

    No - your melted white chocolate needs to be cooled to room temperature before adding to the frosting (to ensure a smooth result).

    How do I store this white chocolate mud cake?

    Please, please, please 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.

    Can I freeze this cake?

    Absolutely!! Allow it to cool completely, then wrap in a layer of plastic wrap followed by a layer of foil. Allow to defrost in the freezer overnight before adding the buttercream.
    Alternatively, you can freeze frosted leftover pieces in an airtight container in the freezer for up to 3 months.

    A slice of white mud cake with white buttercream served with a raspberry on top and a forkful of cake on the plate

    More Cake Recipes

    Once your try this white chocolate mud cake, you'll be wanting to make more and more delicious cake recipes!

    Here are my most popular cake recipes:

    • Lemon & Ricotta Cake – gluten-free and absolutely delicious!
    • Easy Banana Cake with Cream Cheese Frosting – everyone's favourite cake with the BEST frosting.
    • Black Forest Cake | Chocolate, Cherries & Cream – the ultimate trio of rich chocolate cake, sweet cherries and cream... plus the added sweetness of grated chocolate.
    • The Best Chocolate Mud Cake – The BEST and only mud cake recipe you'll ever need!
    • Ultimate Baked Lemon Cheesecake – Ever wanted to nail a baked cheesecake recipe? Follow my tips and you'll do exactly that!
    A side view of a slice of a slice of mud cake topped with white frosting and a raspberry on top served on a white cake stand

    So there it is... my very favourite white chocolate mud cake recipe. Simple and oh-so-yum (just the way cakes should be!!)

    WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel.

    A piece of white chocolate mud cake with frosting and raspberries being removed from an entire cake.

    White Chocolate Mud Cake with White Chocolate Buttercream

    Made with a creamy, homemade white chocolate buttercream, this White Chocolate Mud Cake recipe is super simple and absolutely delicious.
    5 from 108 votes
    Print Pin Rate
    Course: sweet
    Cuisine: cakes
    Prep Time: 20 minutes
    Cook Time: 1 hour 45 minutes
    Total Time: 2 hours 5 minutes
    Servings: 16 serves
    Calories: 726kcal
    Author: Lucy - Bake Play Smile

    Ingredients

    • 200 g white chocolate broken into pieces
    • 350 g unsalted butter
    • 590 g caster sugar
    • 375 ml (1 ½ cups) milk
    • 300 g (2 cups) plain flour
    • 100 g (⅔ cup) self-raising flour
    • 3 eggs
    • 2 tsp vanilla extract or essence
    • 200 g white chocolate broken into pieces
    • 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 for 6 minutes on 50 degrees, Speed 2 (or until completely melted). Allow to cool. 
    • Insert the butterfly, and add the eggs and vanilla extract. Mix for 10 seconds, Speed 3. 
    • Add the plain flour and self-raising flour and mix for 10 seconds, Speed 3. 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 for 3 minutes on 50 degrees, 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 for 1 minute on Speed 4, 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 cooled 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. 

    Notes

    RECIPE NOTES & TIPS
    Storing - 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.
    Freezing - Allow it to cool completely, then wrap in a layer of plastic wrap followed by a layer of foil. Allow to defrost in the freezer overnight before adding the buttercream. Alternatively, you can freeze frosted leftover pieces in an airtight container in the freezer for up to 3 months.
    Browning - If you notice that the mud cake is browning too much while cooking, loosely place a sheet of foil over the top and continue cooking. 
    Frosting - Please note that your melted white chocolate needs to be cooled to room temperature before adding to the frosting (to ensure a smooth result). If you find that your frosting is too thick to spread, simply add a small amount of milk and beat through. 

    Nutrition

    Calories: 726kcal | Carbohydrates: 87g | Protein: 6g | Fat: 40g | Saturated Fat: 25g | Cholesterol: 119mg | Sodium: 50mg | Potassium: 149mg | Fiber: 1g | Sugar: 68g | Vitamin A: 1025IU | Vitamin C: 0.2mg | Calcium: 94mg | Iron: 1.2mg
    Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!
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    Reader Interactions

    Comments

    1. Cheryl

      November 22, 2022 at 9:41 am

      Hello, can you make this in 6" tins? If so how long would it take to cook?

      Reply
      • Lucy

        November 22, 2022 at 7:19 pm

        It depends on your oven - use a skewer inserted into the middle to test.

        Reply
    2. Chloe Brasser

      October 16, 2022 at 1:42 pm

      5 stars
      Absolutely love love love this recipe it’s what I use every time and always get compliments.

      Just wondering if if can be made gluten free? Do you just swap the florid to gluten free? Thanks so much

      Reply
      • Lucy

        October 16, 2022 at 7:16 pm

        Hi Chloe, that's amazing! Thank you! I haven't personally made this cake gluten-free but I'll leave your comment here in case another reader has and can help you out!

        Reply
    3. Colleen

      October 10, 2022 at 1:56 pm

      Hi I would like to make this recipe in a 8 inch round cake tin .How long would it take to cook in this size tin? This is for a wedding cake and needs 3 tiers .Thankyou

      Reply
      • Sophia

        October 28, 2022 at 1:30 am

        Hi Colleen,
        Just curious did you try this? I’m looking to do the same for my partners birthday and just wanted to know how it turned out and how long you ended up cooking for? Thank you!

        Reply
      • Colleen

        October 29, 2022 at 10:35 am

        Hi Sophia,I have made into 8” cakes . You won’t be able to use all of the mixture.I kept back about 2 soup ladles . The cakes turned out beautiful.I need to make 4 for my son’s wedding.I hope this helps you.Colleen

        Reply
        • Sophia

          November 11, 2022 at 7:34 pm

          Incredible, thank you. Do you recall how long you cooked them for?
          Thanks,
          Sophia

          Reply
    4. Mel

      September 30, 2022 at 7:12 pm

      Could you please let me know how long I can keep this cake at room temperature before it becomes stale?

      Reply
      • Lucy

        October 02, 2022 at 9:15 am

        Hi Mel, you can store it in an airtight container at room temp for up to a week - however, it will be best during the first few days.

        Reply
        • N

          October 11, 2022 at 1:25 am

          Hello, how can I marble this with dark chocolate in the same recipe?

          Reply
          • Lucy

            October 11, 2022 at 9:01 am

            I'd highly suggest using this recipe again if you want a dark choc mud cake! https://bakeplaysmile.com/favourite-chocolate-cake/

            Reply
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    I’m Lucy! A mum, a wife, a food blogger and a lover of all things to do with food! I love creating delicious, no-fuss Thermomix and conventional recipes the whole family will love. Classic baking favourites, lunch box snacks, quick and easy family dinners and more!

    More about me →

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