White Chocolate Mud Cake Recipe
As with every other white chocolate mud cake we have tasted, this cake has a fairly subtle white chocolate flavour. We like to make the cake a few days before serving as the flavour and texture of the cake improve with time. Although we store the cake in the fridge, we bring it to room temperature before serving; it is softer and more cake-like at room temperature.
When experimenting with recipes, we found that some of the larger, higher cakes became very brown and dry on the outside before they were properly cooked in the middle. This recipe makes a cake that is about 5cm tall when iced. You could make two of these cakes and sandwich them together with ganache if you would like a finished cake that is quite tall.
The white chocolate ganache contains sour cream to cut some of the sweetness of the white chocolate.
300g white chocolate (we use Cadbury Dream white chocolate)
200g butter
250ml (1 cup) milk
165g (3/4 cup) caster sugar
1 teaspoon vanilla extract (2 teaspoons natural vanilla essence)
2 large eggs, lightly beaten (we use eggs with a minimum weight of 59g)
100g (2/3 cup) self-raising flour
150g (1 cup) plain flour
Sour Cream and White Chocolate Ganache
200g white chocolate
88g sour cream
Preheat oven to 160 degrees Celsius (145 degrees Celsius fan-forced).
Grease a 20cm square cake pan and line the base and sides of the pan with baking paper.
Place chocolate, butter, milk and sugar in a large saucepan over low heat, stirring occasionally. Remove from heat when chocolate and butter have melted, and stir mixture until completely smooth. Allow mixture to cool at room temperature for 15 minutes.
Add vanilla and eggs to chocolate mixture and stir until well combined.
Stir flours together in a large bowl. Add one cup of chocolate mixture to the flour and stir until a smooth paste forms.
Repeat with another cup of the chocolate mixture.
Add remaining chocolate mixture and stir until mixture is smooth. This gradual method of combining the wet and dry ingredients helps prevent lumps.
Pour mixture into prepared pan.
Bake for about 1 hour 10 minutes to 1 hour 20 minutes. When the cake is ready, a fine-bladed knife inserted into the centre of the cake should come out without any batter attached.
Loosely cover cake with greaseproof paper or a clean tea towel and allow it to cool to room temperature in pan.
The cooled cake can be iced with the white chocolate ganache immediately (see directions below), or stored and then iced on the day of serving.
Store cake in an airtight container in the refrigerator and bring to room temperature before serving. The cake is suitable to freeze iced or uniced.
Sour Cream and White Chocolate Ganache
Melt white chocolate in a small saucepan over very low heat, stirring occasionally. When chocolate has completely melted, remove from heat and quickly stir in sour cream. Use immediately, or if your ganache is quite runny, set it aside at room temperature to thicken slightly before using. © www.exclusivelyfood.com.au
The following photo was submitted by Beckie, who made this mud cake for her engagement party. A white chocolate mud cake and a chocolate mud cake were sandwiched together with a layer of chocolate ganache. The cake was then iced with white chocolate ganache. White chocolate panels were positioned around the outside, and the top was decorated with pink frangipanis.
Chocolate Mud Cake (double the quantities specified in the recipe).
White Chocolate Mud Cake (triple the quantities specified in the above recipe).
Pan Size: 30cm square
Baking time and temperature: Both cakes were covered with baking paper and baked at 150 degrees Celsius (fan-forced) for about 1 hour and 45 minutes.
89 Comments:
Made this for a friends birthday - sooooo good. Was dry around the outside though - so I just cut it off - still great. I added peppermint essence to the ganache and decorated with cool mints.
I used this recipe as a trial for my wedding cake. It is beautiful and will be definately using it when the wedding comes around!
The cake didn't come out as I expected. I baked the cake for 1 hour and 25 minutes at 160 C. The taste of it was excellent but the texture was heavy and gluey. I don't know what was the problem as I followed all the instructions. Can anyone help me?
Hi Anonymous
Could you send us an email (amanda@exclusivelyfood.com.au) so we can try to figure out what the problem might be?
I am going to use this recipe as the top cake for a wedding. The rest of the cake will be cupcakes. Will this recipe translate into cupcakes, and if not, do you know of a white cake which will.
Hi Susan
Yes, you can use this recipe to make cupcakes (we have done so here).
does anyone know if this recipe is the same as one that appeared in a magazine(maybe family circle???). The cadbury dream choc rang a bell with me. Trying urgently to find recipe, made one last year and it was great. The WW white mud cake is SO oily ans I know I had a newer recipe that was good. Any ideas?
Hi Anne
This is an original recipe - it has not been published in any magazines.
could you use normal cream for the ganache or do you have to use the sour cream?
Malachi,
I first made thsis recipe last yr and everyone loved it. I made it wen my aunty came from England and she asked if I bought it because she thought it was so good. Made it for my friends and they ate it realli fast.
Ive only made 6 of these cakes since finding the recipe and WOW.
I also like to use sourcream and normal cream to have the sweetness but not having it being to overwhelming :)
Regarding the white chocolate ganache: we have tested the recipe using cream instead of sour cream and it worked well.
hi, i was just wondering, do i have to melt the chocolate for the ganache using a water bath?
thanks!
You are probably less likely to burn the chocolate if you use a water bath. However, we don't have any problems when we use direct heat. We place the chocolate in a heavy-based saucepan over the lowest possible setting on our electric cooktop. We stir the chocolate occasionally and remove it from the heat as soon as it has melted.
We love this cake. I have made it countless times for family birthdays and keep being asked to make it over again and again. But using a silicone cake tin I find the cake cooks evenly and doesn't go dry on the outside.
For the cake Beckie made, did she use triple quantities of the white mud recipe for a 30cm square tin? Have I read that right?
Hi Joshy's Mum
Yes, Beckie did triple the quantities for the white chocolate mud cake and used a 30cm square cake pan.
just wondering if the measurement for the flour is correct. I alway though 250gm was 1 cup, although the recipe states 150gm?
One Australian cup holds 250ml. The weight of 1 cup of an ingredient will depend on how dense the ingredient is. Just as a bag full of rocks will not weigh the same as a bag full of feathers, 1 cup of flour does not weigh the same as 1 cup of coconut etc. When we fill a cup with flour, the weight of flour that fits into the cup is about 150g.
can i use a round cake tin instead of a square cake tin?
A round cake tin with a diameter of 22cm or 23cm would be suitable.
I made a double batch of this recipe and cooked individual size cakes. Sensational recipe, will definately be adding to my repetoire. Looking forward to using it again.
Thinking of using this cake for my daughters wedding. How long can this cake be stored before icing and can it be iced with plastic icing successfully? If iced with the plastic icing how long can it sit before the wedding and how should I store it?
Hi Anonymous,
Could you send us an email so we can get a few more details and discuss a timeline with you?
Hi, I have made both the mud cake recipes from your site both are great. I was wondering if you could make a marble cake using half of both mixtures??
Hi I'd love to make this for my wedding cake - can you tell me ingredient proportions for 6, 9 and 12 inch round cakes? Also, can you advise the best way to ice the cakes, preferably chocolate icing? Thanks.
Hi Mich again, I did make the marble cake using half of each of the mud cake recipes. Baked for 1hr 20mins in an 18cm square pan and iced with the chocolate ganache and half of the white chocolate ganache...and it was fantastic. Thank you so much for your site. I am a frequent visitor.
Hi, I am wanting to bake this cake for my sister's 21st and I am just wanting to know how I would go about making the marble mud cake as referred to by Mich. Thanks.
Hi Mich,
Sorry we didn’t get back to you sooner. Thanks for sharing your idea and the results. We are glad the cake turned out well!
Hi Anonymous,
How tall are your cake pans? If you would like your cakes to be about 5cm tall, then you will need 1/2 the above quantities for a 6 inch diameter pan, and the above quantities for a 9 inch diameter pan. For the 12 inch diameter pan, you will need slightly less than double the above quantities (we would double the above recipe and use a small amount of the batter to make some cupcakes). We aren’t sure what you would like to know regarding the icing of the cakes, so please send us an email with any questions.
Hi Amy,
Mich used half of the above recipe and half of this mud cake recipe to make the marble mud cake. The only details we have are those provided above by Mich (we haven't made the marble cake ourselves).
Hello, I am going to make this cake for a Birthday. If I make it on Wednesday afternoon will it be okay for Saturday? Am I best to store it in the fridge? Is it okay to ice it the day I make it (I just want to double check).
Thanks in advance.
I am going to make my own wedding cake as dessert for 50 people. I am undecided whether to use this or your other chocolate mud cake recipe. Either way, I want it to be round and 2 tiered. I was just wondering what size pans I need to use, how many batches for each and how long to cook each them for? Also how long in advance should I cook it? (im decorating with plastic icing. Ta
Hi Jodi,
It would be fine to bake and ice the cake a few days before serving. Once you have iced the cake, we recommend that you store it in the fridge.
To serve 50 people, you could use a 28cm diameter pan for the bottom tier, and an 18cm or 20cm diameter pan for the top tier.
If you could let us know which mud cake recipe you've decided on, and what size pans you'll be using, we can calculate the ingredient quantities that you will need.
Generally, we prefer to bake cakes as close as possible to the day of serving. How many days will you require for icing/decorating?
hi,
if i was making this cake for 50 people no layers just whole 5cm thick in a 13" square tin, will the recipe be fine to just double or do i have to triple it.
thanks
Wooooweee, I made this cake for my little boy's first birthday party and everyone absolutey loved it. Such a gorgeous recipe. I will definately make it again.
I, Hi enquired about doing the wedding cake for desert for 50 people. I will use the cake pans you suggested (20cm and 28cm round) and go with the white mud cake as I'm using white icing. I only need a day to decorate and will do this the day before. If you could let me know the quantities and baking information that would be fantastic. Thanks heaps.
To make this cake in a 13 inch (33cm) square cake pan, we would multiply the ingredient quantities by 2.75. If you’d prefer to multiply by a whole number, you could multiply the quantities by three, and if you feel there is too much batter for the pan, use a small amount of it to make some cupcakes. Please send us an email if you would like us to calculate the quantities for you.
To the person making the 20cm and 28cm diameter cakes:
Unfortunately, we can’t help with the exact baking times as we have only made this mud cake in a 20cm square pan. Because these cakes are for such a special occasion, we recommend that you make some test cakes to determine the correct baking times for your oven and ensure you are happy with the flavour and texture of the cake (if you haven’t used this recipe before).
To make the cakes, you could do any of the following:
1) Use the above quantities for the 20cm diameter pan. For the 28cm diameter pan, multiply the quantities by 1.5. The 20cm diameter cake will probably be slightly taller than the 28cm cake. If you would like both cakes to be the same height, you could trim the taller cake to match the shorter one.
2) Make one batch of batter as above. Reserve a small amount of the batter, and use the remaining batter to make the 20cm diameter cake. For the 28cm pan, multiply the above quantities by 1.5, and add the reserved batter to the pan. Hopefully, both cakes will then be the same height.
3) Multiply the above quantities by 2.5. Divide the batter between the pans so that the batter height is the same in both pans.
If you need help with multiplying the quantities, please send us an email.
Would be good to print out the recipe with pictures - not print only words - the font is miniscule very difficult to read when following recipe.
I made this cake and it was great. My only query is; is there a way to make it taste chocolatier?
Hi,
I would like to use this recipe for my grandparents 50th wedding anniversary cake. I was just wondering how many it serves?
To the person who commented on recipe printing:
Thank you very much for bringing the miniscule font problem to our attention. We have found the cause of a printing problem that occurs when using Internet Explorer 7. It should be fixed by the end of the week. If the tiny font problem occurred when you were using a browser other than IE7, please let us know.
We are also working on creating printer-friendly pages that will include the recipe photos but not the ads or sidebar.
Hi Erin,
Unfortunately, we don't know of a way to make this cake taste more like white chocolate. Unlike milk chocolate and dark chocolate, white chocolate doesn't contain flavoursome cocoa solids. When making a cake with milk/dark chocolate, cocoa powder can be added to boost the chocolate flavour of the cake. However, adding cocoa powder to a white chocolate mud cake would basically turn it into a milk chocolate mud cake.
Hi Shell,
We find that this cake serves about 20 as a dessert or about 40 if served in small slices after dessert.
I was looking for a white chocolate mud cake recipe at the last minute for my husband's birthday and once again your site came through with the goods. I was amazed at how easy it was to make. I made it on the day of the party and served that night. It went down a treat. I had to make it in a loaf tin (as it was the only one I had) and it was great for easy serving. Topped with raspberries everyone loved it. Also had to use lindt white chocolate (no cadbury white chocolate here). I was concerned it wouldn't melt as good but it worked ok. Thanks for the great recipe!
Hi,
Just wondering whether the ganache quantity is enough to cover the top as well as sides?
Just wondering how many cupcakes this cake batter would make?
I'm making a 14 inch square mud cake. What quantity of cake mixture do I need and how long do I need to cook it for? I was planning on making two 14 inch square cakes (one choc mud and one white mud) for a wedding. Will there enough to serve 120 people for dessert?
Thanks,
Rebecca
Yes, there should be enough ganache to cover the top and sides of the cake.
Hi Rebecca,
We would multiply the above recipe by either 3 (the cake will be slightly shorter than the one above) or 3.5 (the cake will be slightly taller than the one above).
Unfortunately, we can’t help with the baking time as we have only made this cake in a 20cm square pan.
Yes, two 14 inch square mud cakes should be enough to serve 120 as a dessert.
This was the best cake I have ever made to date !
I made 12 cupcakes and a small cake from it and all of it worked out superb. Everybody raved !
I took a shortcut in melting the first step of ingredients in the microwave, and it worked out fine.
Thanks heaps for publishing it !
Have now linked the recipe to my blog - seriously, this cake is so delicious, it needs to be shared :)
Could I throw some macadania nuts into this recipe without sabotaging it?? Also, how do i make the chocolate panels for the outside. I know you simply melt the chocolate and put it on a tray but what is the best way to cut them without breaking the chocolate into little pieces?
Thanks
Hi, I would like to use this recipe to make a 3 tier cake using all the same size tins, 25cm square. Would 3 tiers be too heavy to sit on top of each other without sagging?
This recipe will make about 25 cupcakes if using a pan with 1/3 cup capacity holes. Please see our comment here for more information.
I made this cake for mothers day. I made it on thursday night and we had it on sunday afternoon. It was beautiful! I iced it with plastic icing on thursday night when I made and this kept it very moist. I also added a twist. I made some caramel and twirled it into the cake with a spoon just before putting the cake in the oven. This made it into a white chocolate and caramel marble cake. It was AMAZING! I will definitely be making this cake again!
Hi Lisa,
We recommend that you use supports to prevent the cake from sagging. This website has step-by-step instructions.
To the person who asked about adding macadamias to the cake: We don't think that macadamias would have a negative effect on the cake.
For instructions on making chocolate panels, see this web page.
I have made this cake twice now, and love it! I recommend it to anyone after a white choc recipe, and have your website linked to my blog!
Thanks for the fantatsic inspiration, it's revitalised my love of cooking - carrot cupcakes are on my list for tomorrow now!
My cake was also dry on the top and edges which I cut off but it is an uneven colour, doesn't look at all like the picture. What have I done wrong?
I would like to make a top deck type birthday cake by using the choc mud as the bottom layer and the white choc cake as the top. I noticed the recipe for each uses a different shape/size tin. How do I adjust the white choc recipe to end up with two layers of the same thickness?
I want a not too tall cake and this one fits perfectly.
But I'll be baking this in a 20cm round cake pan (that's likebout 7.8 inch). Will the cake batter be just nice for my pan?
Also, I would like to bake 2 thin cake with this recipe rather than having to bother to slice the cake in half once it's done (I always create a mess when I do this!). In the end, do you suggest I bake this cake in my round 20cm pan and bake this twice, each with half the batter and also HALF THE TIME?
please kindly advise asap. thanks a bunch!
i tried ur recipe but my cake was not dry enough even after baking for 1.50 hrs
i want to know that the milk u used is powdered milk or thick liquid milk
pls let me know so that i can try the cake one more time
Hi Jufdith,
Could you describe the uneven colour a bit more? Were the ingredients thoroughly combined? Did the cake taste okay?
hi
i'd like to make this cake for my cake decoration course in couple of weeks to learn covering a cake with fondant. do you think it will carry the fondant? and please advice me if i need to do anything different then the original recipe.
thanks
MINA..
Hi Jos,
If you use the above quantities and a 23cm round pan, the cake won't be as tall as the chocolate mud cake. However, you could trim the chocolate mud cake to match the white chocolate mud cake.
You could multiply the white chocolate mud cake recipe by 1.5, but you might have a little too much batter. If so, you could use a small amount of the batter to make some cupcakes.
I am making this recipe as cupcakes for my daughter's wedding party. Some of our family are gluten intolerant and as I've never cooked with gluten free flour before I was wondering if anyone would know, either Amanda and Debbie or their loyal readers if using gluten free flour will make a difference to the finished cake?
This site is excellent btw!
Hi Quinn,
The amount of batter would be suitable for a 20cm diameter round pan. You could halve the batter and bake two thin cakes. The half-size cakes will probably need to be baked for more than half the original baking time. Unfortunately, we can't recommend a baking time as we have only baked the cake in a 20cm square pan.
Hi Sabila,
We use fresh (liquid) cow's milk that contains less than four percent fat. Reconstituted powdered milk should also be suitable for use in this recipe.
The cake is supposed to be quite moist. What was the texture like once the cake had cooled?
Hi Mina,
This cake should be suitable to cover with fondant. We don't think you would need to make any changes to the recipe.
Hi there - I'm also wanting to bake the cake for my daughters birthday using Gluten Free (GF)Flour. I haven't tried this cake yet but it looks great. I often use conventional recipes and adapt them to GF by using Healtheries Simple GF Baking Mix (available from most NZ supermarkets - not sure about Oz). In most cases the mixture is runnier than normal (the gluten gives elasticity - GF flour doesn't have this). You can add a Gltuen Substitite like Xanthum or Guar Gum but you need to be very careful as you may end up with a very rubbery result. However, I've found the best method of bulking up is to add about a cup of freshly ground almonds (adds a great flavour and texture too) - you could also use brazil or macadamia nuts with white chocolate. I grind the almonds in a coffee grinder but find that Brazils and Macadamias contain more oil and tend to form a paste so best to use the food processor for these. Would appreciate feedback from anyone who has made this cake GF.
My duaghter is having a Mermaid Sea Party for her birthday so my grand plan is to make two round cakes, cut the middle out of one and sandwich them together with ganache - top with either ganache or melted white chocolate and fill the centre hollow with jelly (to look like water). Add yellow coloured sugar for sand, some icing or lolly shells and a mermaid doll to finish. Hopefully it'll all work out!!
Neree
I have used fondant on this cake and it turned out great. I prepared the cake about 4 days in advance and it was very moist!
Can i swirl in Caramel with the cake batter before placing it in the oven or will it affet the setting of the cake negatively?
Thanks Neree for your advice on making cakes with GF flour. I think I might stick to the original recipe for this mudcake as I will have other GF desserts, I got a GF cake mix to make the cake for the trifle I am making.
Hi Marilyn,
I added some caramel to the batter before putting the cake in the oven and it turned out magnificient. It was a white chocolate and caramel swirl cake. It was beautiful!
Sorry to be asking what may seem a silly question, but if I wanted to make the cake ultra moist (really muddy wet texture; like alot the shops have) would you add more milk and chocolate or just decrease the cooking time? ^_^ thanks for an kicks in the right direction I luv realy rich gooey or moist foods
To make the cake moister and denser, we recommend reducing the amount of self-raising flour from 100g (2/3 cup) to 38g (1/4 cup).
I made this cake for my mothers birthday. very easy recipe to follow.
Her comment.. "absolutly beautiful"
Shell said:
HELP! I just made this cake as a trial for my sister-in-law's wedding cake..doubled the mixture for a 25cm round tin and cooked on 150 degrees ff for nearly 2 hours....it tasted great - but was not cooked through and was heavy and undercooked (not formed well). What have I done?
Hi!
I'd love to use this recipe for a birthday cake I am making. But I have a couple of questions??
How much of the mixture would I need to make 1 x 200mm square cake, and 1 x 300mm square cake? (I would like to sit the smaller ontop of the larger cake)
Also, do you think it would be ok to stir some well-drained, crushed blueberries through the mix prior to cooking?
Hi Amanda & Debbie
Thanks for the wonderful recipe. I used brown sugar instead of caster and got the best caramel mud cake.
Ange
Hi Shell,
Did you test the cake with a knife or wooden skewer before removing it from the oven?
Hi Anonymous,
For a 300mm square pan, we would multiply the above quantities by 2.25, so you could multiply the quantities by 3.25 for the two cakes.
Even if well drained, the blueberries might release moisture and make the cake too wet. If you try adding blueberries, please let us know how the cake turns out.
hey i was wondering if you can put this into a rectangled cake tin i know this might sound like a silly question mut i keep seeing a round tin and square tin but no rectangle tin...... also what do u put inbetween the cakes to get them to stay together??
Hi ladies,
I love your site by the way!!! I am making my sister's 4 tiered wedding cake and was just wondering how much mix I should make for the following cake tin sizes:
300mm / 12" - White Choc Mud Cake
218mm / 8.75" - Chocolate Mud Cake
150mm / 6" - Marbled (White and Chocolate Mud Cakes - quantities of each please)
100mm / 4" - White Chocolate Mud Cake
Do you have a Caramel Mud Cake recipe?
Also, If I wanted to cut them into layers and make a genache with nuts what would you recommend?
Finally I want to make them in advance. How do I go about freezing & thawing them before I cover them in fondant? And should I freeze them before or after i make the genache in between?
Thanks
Hi Elicia,
Yes, you could bake this cake in a rectangular pan. We're not sure what the second part of your question means. Could you explain what you would like to do with the cake?
Hi, I would love to make this cake in the Wilton Giant Cupcake Tin, which measures 15.5 x 8.25 x 3.75 inches (10 cup capacity). What quantities of the recipe would I need to make & any idea about baking time? Thanks.
Hi Cakefan,
Are the cake tins round or square?
Just made this cake with dark chocolate ganache (also from this site), which really went well with the white chocolate!
Its very dense, so I think it depends what you like, some people loved it, some not so
I made it 4 nights in advance, and was still quite good! With that being said, ill probably just stick to the chocolate mudcake next time..
I'm a cake decorator, and this is a bit diffenent to my recipe, I'm going to try it.. I add alcohol to my cakes as well for more flavour and keeping purposes.... rum/kaluha what ever you fancy.
Hi,
The tins will be all square.
Thanks
Hi Cakefan,
30cm White Chocolate Mud Cake: Multiply the above recipe by 2 1/4.
21.8cm square Chocolate Mud Cake: Use the recipe as is.
15cm Marbled Cake (White and Chocolate Mud): One quarter of the above recipe and one quarter of the chocolate mud cake recipe.
10cm White Chocolate Mud Cake: One quarter of the above recipe.
We don't have a caramel mud cake recipe, but one of the above commenters has made a caramel version of the white chocolate mud cake by using brown sugar instead of white sugar.
Are you looking for a nut suggestion?
We don't have much experience with freezing cakes, but we suggest the following: Tightly wrap the unfilled cakes in a few layers of plastic wrap before freezing. Thaw in the refrigerator.
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