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!

Easy 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!
5 from 3 votes
Print Pin
Course: birthday cakes, Cakes, celebrations, Dessert
Cuisine: Birthday, celebrations, sweet
Keyword: caramel mud cake
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 16 pieces
Calories: 593kcal

Equipment

  • Microwave or Thermomix
  • Oven

Ingredients

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

For the frosting

  • 60 g butter melted
  • 1/2 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 in 30 second bursts until melted (stir every 30 seconds). Allow to cool slightly. (see notes).
  • 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. Cover with foil and 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. 
  • Store in an airtight container at room temperature for up to 1 week. 

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 on 60 degrees, Speed 2, 4 minutes (or until melted and smooth). 
  • Add the plain flour, self-raising flour and add the vanilla extract, eggs and salt and mix on Speed 5, 5 seconds. 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.
  • Cover with foil and 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 on Speed 2, 60 degrees, 3 minutes (or until slightly thickened. Allow to cool slightly.
  • Sift the icing sugar mixture into the bowl and mix on Speed 5, 5 seconds. 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. 
  • Store in an airtight container at room temperature for up to 1 week. 

Notes

You can use a saucepan over a cooktop instead of the microwave if you prefer.

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