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A piece of caramel mud cake with frosting on top.

Caramel Mud Cake

Our easy Caramel Mud Cake is just so simple to make. Melt, mix and bake... that's it! Smother with our yummy caramel frosting for the ultimate caramel mud cake!
4.99 from 123 votes
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Course: Cakes
Cuisine: western
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 16 pieces
Calories: 593kcal

Equipment

  • Microwave, stove-top or Thermomix
  • Oven

Ingredients

  • 250 g butter chopped
  • 2 cups (350g) brown sugar
  • 1 cup (250g) milk full cream
  • 200 g white chocolate melts or cooking chocolate
  • 1 ½ cups (225g) plain flour
  • ½ cup (75g) self-raising flour
  • 2 tsp vanilla extract
  • 3 eggs
  • pinch of salt

For the frosting

  • 60 g butter
  • ½ cup (100g) brown sugar
  • 2-3 tbs milk
  • 2 cups (300g) icing sugar mixture

Instructions

Conventional Method

  • Preheat oven to 150 degrees celsius (fan-forced). Grease and line a 20cm round cake tin with baking paper (on the base and sides) and set aside. 
  • Place the butter, brown sugar, milk and white chocolate melts into a microwave-safe bowl and heat on 50% power for approximately 5 minutes or until melted (stirring every 30 seconds). Allow to cool slightly.
    Note: Alternatively, you can do this step in a saucepan on the stovetop.
  • Sift over the plain flour, self-raising flour and add the vanilla extract, eggs and salt. Mix together until smooth. 
  • Pour the mixture into the prepared cake tin. Bake for 60 minutes or until a skewer inserted into the middle comes out with just a few crumbs on it. Allow the cake to cool before transferring to a wire rack or plate.
  • To make the caramel frosting, melt the butter in a microwave-safe bowl on 50% power.
  • Add the brown sugar and milk and stir together. Place back into the microwave for 2-3 30 second bursts or until slightly thickened. Allow to cool slightly for a few minutes.
  • Sift the icing sugar mixture over the top of the mixture and mix together with a whisk.
  • Spread the caramel frosting over the top of the caramel mud cake and serve. 

Thermomix Method

  • Preheat oven to 150 degrees celsius (fan-forced). Grease and line a 20cm round cake tin with baking paper (on the base and sides) and set aside. 
  • Place the butter, brown sugar, milk and white chocolate melts into the Thermomix bowl and melt for 4 minutes, 60 degrees, Speed 2 (or until melted and smooth). 
  • Add the plain flour, self-raising flour and add the vanilla extract, eggs and salt and mix for 5 seconds, Speed 5. Scrape down the sides of the bowl and repeat for a further 5 seconds (or until smooth and combined). Pour the mixture into the prepared cake tin.
  • Bake for 60 minutes or until a skewer inserted into the middle comes out with just a few crumbs on it. Allow the cake to cool before transferring to a wire rack or plate.
  • To make the caramel frosting, place the butter, brown sugar and milk into the Thermomix bowl. Melt for 3 minutes, Speed 2, 60 degrees (or until slightly thickened. Allow to cool slightly.
  • Sift the icing sugar mixture into the bowl and mix for 5 seconds, Speed 5. Scrape down the sides of the bowl and repeat for a further 5 seconds. 
  • Spread the caramel frosting over the top of the caramel mud cake and serve. 

Video

Notes

Recipe Notes & Tips:
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 baking. 
How many serves? - being a dense and richly sweet cake, servings only need to be small so I suggest 16 serves.
Storing - this caramel mud cake is best stored in an airtight container at room temperature for up to a week. Do not store in the fridge as the cake will dry out.
Freezing - this mud cake freezes well - either frosted or unfrosted, allow it to cool completely, then wrap in a layer of plastic wrap, followed by a layer of foil, then freeze the cooled cake for up to 3 months. Allow to defrost before consuming.

Nutrition

Calories: 593kcal | Carbohydrates: 96g | Protein: 6g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 77mg | Sodium: 180mg | Potassium: 153mg | Fiber: 1g | Sugar: 73g | Vitamin A: 555IU | Vitamin C: 0.1mg | Calcium: 88mg | Iron: 1.5mg