WHITE CHOCOLATE MUD CAKE!

This soft and tender White Chocolate Mud Cake is perfect for your next party or celebration. Two layers of white chocolate mud cake covered in creamy white chocolate buttercream. 

I’m on a mud cake bender.

My latest obsession? This White Chocolate Mud Cake 👇🏻 Two layers of buttery mud cake covered in luscious white chocolate buttercream and topped with clouds of chocolate frosting.

Big, buttery and oh-so-irresistible.

First, there was my Chocolate Mud Cake. Then my Caramel Mud Cake. And now my favorite White Chocolate Mud Cake.

All I know is when you put chocolate in your cake batter, it transforms into one rich, buttery cake with a truly enviable texture. And when you add frosting that’s also made with real chocolate, well then you are in chocolate heaven.

While I’m usually partial to one layer of cakes, some celebrations call for something special. And that’s when a layer cake like this White Chocolate Mud Cake is just perfect.

Two layers of cake covered in white chocolate buttercream with clouds of chocolate frosting piped on top, with squares of chocolate in between.

This White Chocolate Mud Cake recipe is so easy to make, in fact, you don’t even need an electric mixer. It can be baking away in the oven within 30 minutes.

All you need to do is mix together butter, white chocolate, sugar, and milk on the stove until smooth and creamy. Then it’s time to add the remaining ingredients. A quick stir and then it’s time to bake.

What you’ll end up with is a soft and tender cake. One that’s moist and buttery and tastes like deliciously smooth white chocolate. But what sends the cake over the top is the frosting.

Just like my Caramel Mud Cake, I used white chocolate buttercream. I’ve long been a fan of adding real chocolate to my buttercream, but I only recently tried adding white chocolate. And let’s just say, I’ve been putting it on e-v-e-r-y-t-h-i-n-g ever since.

It’s also the perfect frosting for decorating a layer cake – smooth and creamy and really easy to work with. You could stop there, but for a little something extra, whip up a small batch of chocolate buttercream.

Then add your favorite chocolates on top. What you’ll end up with is a buttery mud cake made with real white chocolate, a creamy frosting also made with white chocolate and a little real chocolate buttercream sitting alongside pieces of your favorite chocolate.

ALL. THE. CHOCOLATE. THINGS.

Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.

WHITE CHOCOLATE MUD CAKE

 
•  Prep Time: 90 minutes
 
•  Cook Time: 35 minutes
 
•  Total Time: 2 hours 5 minutes
 
•  Yield: Serves 12
 
• 
  

---

DESCRIPTION

A delicious two-layer White Chocolate Cake covered in white chocolate buttercream.

---

INGREDIENTS

White chocolate mud cake

• 230 grams (1 cup / 2 sticks) unsalted butter, chopped
• 300 grams (2 cups) white chocolate
• 200 grams (1 cup) caster sugar
• 240 ml (1 cup) milk
• 2 large eggs
• 2 teaspoons vanilla extract
• 350 grams (2 and 1/2 cups) plain flour
• 2 teaspoons baking powder

White chocolate buttercream

• 230 grams (1 cup / 2 sticks) unsalted butter, room temperature
• 150 grams (1 cup) white chocolate, pieces
• 1 teaspoon vanilla extract
• 435 grams (3 and 1/2 cups) powdered or icing sugar
• 2 tablespoons milk

Chocolate buttercream

• 115 grams (1/2 cup or 1 stick) unsalted butter, room temperature
• 100 grams (2/3 cups) dark chocolate, broken into pieces
• 250 grams (2 cups) icing or powdered sugar
• 2 tablespoons milk
• Cadbury Topdeck Chocolates, for decorating

---

INSTRUCTIONS

1. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line two 8-inch round cake tins with baking or parchment paper.
2. In a medium saucepan, add butter, white chocolate, sugar, and milk. Place on medium heat, stirring until smooth and sugar has dissolved. Set aside for a few minutes to cool slightly.
3. Add eggs and vanilla to the cooled white chocolate mixture and stir until combined. Add flour and baking powder and stir until combined – don’t worry if the batter is a little lumpy.
4. Divide the cake batter between the two cake tins and place in the oven for approximately 30-35 minutes or until a skewer inserted in the middle comes out clean. Transfer to a wire rack to cool completely.
5. To make the white chocolate frosting, place butter in a large mixing bowl and beat with an electric mixer on medium speed until pale and creamy. Meanwhile melt the chocolate in a microwave, stirring in between 20-second bursts, until just melted and set aside.
6. Add vanilla, half the sugar and one tablespoon of milk to the butter and beat until combined. Add the remaining sugar and beat until smooth.
7. Add melted chocolate, ensuring the chocolate is still smooth and melted but is not warm. Beat until the chocolate is completely mixed through. If frosting is too thick, add an extra tablespoon of milk.
8. Place one cake layer onto a cake board or stand. Cover the top with white chocolate buttercream. Place a second cake layer on top (upside down for a nice flat top). Frost the top and sides of the cake. Smooth sides using a cake scraper.
9. To make the chocolate frosting, place butter in a large mixing bowl and beat with an electric mixer on medium speed until pale and creamy. Meanwhile melt the chocolate in a microwave, stirring in between 20-second bursts, until just melted and set aside.
10. Add half the sugar and one tablespoon of milk to the butter and beat until combined. Add the remaining sugar and beat until smooth. Add an extra tablespoon of milk if needed.
11. Add chocolate frosting to a piping bag fitted with a large round tip and pipe frosting around the edge of the cake. Decorate with chocolate pieces.