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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 48 votes
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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

Equipment

  • Microwave or Thermomix
  • Oven

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. 

Video

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