• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Bake Play Smile
MENUMENU
  • Home
  • Shop
  • About Me
    • Meet Lucy
    • Work With Me
  • Contact me
  • Recipes
  • Main Dishes
  • Savoury Breads & Muffins
  • Salads & Sides
  • Soups
  • Bars Brownies & Slices
  • Cakes & Cupcakes
  • Christmas
  • Cookies
  • Desserts
  • Easter
  • Drinks
  • Healthy Treats
  • Sweet Breads & Muffins
  • Thermomix Recipes
  • Thermomix Cookies
  • Thermomix Bars Brownies & Slices
  • Thermomix Cakes & Cupcakes
  • Thermomix Chistmas Recipes
  • Healthy Thermomix Recipes
  • Thermomix Desserts
  • Thermomix Breads & Muffins
  • Thermomix Easter Recipes
  • Thermomix Lunch Box Recipes
  • Thermomix Main Meals
  • Thermomix Sides & Salads
  • Thermomix Soups
  • Recipes for Toddlers & Kids
  • Family Dinners
  • Healthy Snacks
  • Kids Parties
  • Freebies
  • Lunch Box Ideas
  • Sweet Treats
  • Extras
  • Baking 101 - Tips & Tricks
  • Blogger Resources
  • Recipe Videos
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Thermomix Recipes
  • Shop
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

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

    White Chocolate Mud Cake

    Published: Mar 5, 2021 by Lucy · This post may contain affiliate links · 141 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 132 votes
    Print Pin Rate
    Course: sweet
    Cuisine: cakes
    Prep Time: 20 minutes minutes
    Cook Time: 1 hour hour 45 minutes minutes
    Total Time: 2 hours hours 5 minutes 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!
    « Spinach Rolls with Feta & Ricotta | Puff Pastry
    Pikelets »

    Reader Interactions

    Comments

    1. Renee

      May 30, 2021 at 7:50 pm

      Hi I was wondering if you could substitute bitter for oil and if so how much please?

      Reply
      • Lucy

        May 31, 2021 at 7:48 am

        Hi Renee, for the best results I recommend sticking to the ingredients in the recipe 🙂

        Reply
    2. Tom

      April 27, 2021 at 3:31 pm

      Hi Lucy

      If I wanted to slice the cake into two layers, would you recommend trying this with a single batch 23cm cake, or just doubling the recipe and doing 2x 23cm cakes instead?

      Thanks

      Tom

      Reply
      • Lucy

        April 29, 2021 at 9:56 am

        Hi Tom, you could definitely do it in 1 X 23cm tin and slicing it in half once cooled. Alternatively, try using two smaller cake tins and dividing the batter between them. Or of course, free free to double it and you'll have a huge cake!

        Reply
    3. Isha

      April 22, 2021 at 10:23 am

      Hi Lucy
      Just wondering if I am wanting to make it in a 18cms tin can I do it in it once for will be too much for the tin.

      Reply
      • Lucy

        April 23, 2021 at 7:45 am

        Hi Isha, unfortunately an 18cm tin will be too small to do this cake in one go! But you could divide the batter and cook it in two batches. 🙂

        Reply
    4. Josie

      January 22, 2021 at 7:19 pm

      5 stars
      Made this for my brother's birthday. Yummy but veryyyy sweet and super sickly... No one managed to eat a whole slice (in one go that is). It is delicious but I would enjoy it if it was less sweet. Also didn't need all that icing. With some tweaks I think this recipe could be a keeper. Thanks!

      Reply
    5. joy cameron

      December 30, 2020 at 11:35 am

      Hi wanting to use this for my son's wedding cake but worried about keeping for a few days before hand as you have said do not refrigerate so how long do you think it will be ok for in sealed container. Thanks cake is delic .

      Reply
      • Lucy

        December 31, 2020 at 9:34 am

        Hi Joy, I would make it, cool it completely then wrap in plastic wrap/foil and freeze. Remove it from the fridge the night before you want to decorate it. xx

        Reply
    « Older Comments
    Newer Comments »

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    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 →

    Lunch Box Recipes

    • A bowl filled with malted milk and coconut balls.
      Milo Balls | 4 Ingredient Recipe
    • Introducing the famous 100 Cookie Recipe made with just 4 ingredients... butter, caster sugar, condensed milk and self-raising flour. This freezer-friendly cookie dough can be flavoured with any add-ins you like!
      The Famous 100 Cookie Recipe | Condensed Milk Cookies
    • Our classic ANZAC Slice takes just 10 minutes to prepare and is perfect for lunchbox snacks! Chewy, sweet and oh-so-delicious (just like your favourite ANZAC biscuits!).
      ANZAC Slice | Super Easy Recipe
    • Golden biscuits piled on a white cake tray
      4 Ingredient Hokey Pokey Biscuits

    Healthy Soups

    • A rich and creamy classic roast pumpkin soup recipe that's so simple to make... try it served with crispy bacon, a swirl of cream and lots of crusty buttered bread for the ultimate comfort food meal. 
      Roast Pumpkin Soup | Classic Recipe
    • A healthy Creamy Chicken & Vegetable Soup made with absolutely no-cream! The perfect cold and flu fighting soup during winter!
      Healthy Creamy Chicken & Vegetable Soup
    • A bowl of chicken noodle soup in front of a slow cooker and herbs.
      Slow Cooker Chicken Noodle Soup | The Ultimate Cold & Flu Fighter
    • A blue bowl of Chicken and Corn soup decorated with chopped spring onions.
      20 Minute Chicken & Corn Soup
    Names of brands that Bake Play Smile has had recipes featured in.

    Easy Family Dinners

    • A plate full of risotto with chicken and chorizo.
      Chicken Chorizo Risotto
    • A low carb beef casserole with cheese, lettuce and dressing
      Big Mac Casserole
    • An overhead shot of sausages in a rich tomato sauce.
      Devilled Sausages
    • Golden chicken rissoles on a plate with salad in the background.
      Chicken Rissoles

    Thermomix Cookbooks

    Browse our range of Thermomix cookbooks.

    Footer

    ↑ back to top

    About

    • About
    • Privacy Policy
    • Work With Me
    • Accessibility
    • Terms Of Use

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Shop the store

    Copyright © 2021 Bake Play Smile

     
    Manage Cookie Consent
    To provide the best experiences, we use technologies like cookies to store and/or access device information. Consenting to these technologies will allow us to process data such as browsing behavior or unique IDs on this site. Not consenting or withdrawing consent, may adversely affect certain features and functions.
    Functional Always active
    The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
    Preferences
    The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
    Statistics
    The technical storage or access that is used exclusively for statistical purposes. The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
    Marketing
    The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
    Manage options Manage services Manage vendors Read more about these purposes
    View preferences
    {title} {title} {title}