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White Chocolate Mud Cake

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This White Chocolate Mud Cake is a decadent wonder! If you’re a lover of white chocolate, then you’ll appreciate how strong the flavor of white chocolate is with each bite. Complete with silky smooth white chocolate Swiss meringue buttercream which is not too sweet, you’ll be going in for seconds and thirds!

White Chocolate Mud Cake with slice taken out

Nick’s favorite thing…

I love how simple it is to make this cake. It’s perfect for white chocolate lovers. And hey. I don’t discriminate when it comes to chocolate. And yes. I think white chocolate is chocolate. I love the Swiss meringue buttercream inside and outside this cake too. It’s infused with white chocolate but it’s also silky smooth and contrast nicely with the dense, yet light white chocolate sponge.

White Chocolate Mud Cake

What does White Chocolate Mud Cake taste like?

White chocolate believe it or not? I mean, it can be hard to achieve that flavor in a sponge. But this cakes got it. In fact, this cake can get it. It’s dense, but light. It’s gorgeous and simple to make. And the frosting is silky smooth. Looks wise, this thing is rustic and simple, and I think that’s the way this cake needs to be.

What are the ingredients I need?

White chocolate – this is used in the frosting and in the cake. Make sure you let the chocolate cool slightly before using. Especially for the frosting.

Milk – I used cow’s milk but plant based milk will also work.

All-purpose flour – also known as plain flour.

Baking powder – this will help the cake rise.

Salt – I used fine salt.

Unsalted butter – Make sure your butter is softened for both the cake and frosting.

Caster sugar – also known as superfine sugar. You can use regular granulated sugar if you wish.

Vanilla extract – Make sure you use a good quality vanilla extract for this recipe. It makes all the difference.

Eggs – I used large eggs. For the frosting you want to make sure that you don’t get any egg whites in the whites when separating the eggs and make sure the bowl you use is clean otherwise the meringue will not whip up properly.

My Top Tips! 

  • For this recipe, I would not recommend changing any of the ingredients. Every ingredient is designed to work with one another to get a nice dense but light sponge.
  • You could swap out the Swiss meringue with a simpler to make American buttercream frosting, but just keep in mind it is sweeter.
  • This recipe would work as cupcakes. You’ll just need to halve the recipe and end up with about 16 cupcakes. Bake them for 45 min on 140C.

Other Recipes You Might Like!

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I hope you guys enjoyed this simple but delicious White Chocolate Mud Cake recipe with me. Please comment in the comments section below, or feel free to share with your family and friends on social media.

I’ll see you all on the following recipe. Happy baking!

N x

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White Chocolate Mud Cake with slice taken out

White Chocolate Mud Cake

Easy to make white chocolate mud cake, with white chocolate frosting.

Serves 16

4.4 from 46 votes
Print Recipe Pin Recipe
Prep: 2 hours
Cook: 40 minutes
Total: 2 hours 40 minutes
Course: Dessert
Cuisine: American
Calories: 595kcal
Author: Nick Makrides


White Chocolate Mud Cake

  • 3/4 cup (140 g) white chocolate
  • 1 1/2 cups (375 ml) milk
  • 2 1/2 cups (375 g) all-purpose flour
  • 2 1/2 tsp baking powder
  • 3/4 cup (170 g) unsalted butter
  • 1 1/4 cups (260 g) caster sugar
  • 2 tsp vanilla extract
  • 3 large eggs
  • 1 tsp salt

White Chocolate Swiss Meringue Frosting

  • 1 1/2 cups (300 g) white chocolate
  • 1/2 cup (125 ml) heavy cream
  • 6 (350 g) large egg whites
  • 1 cup (210 g) caster sugar
  • 2 cups (500 g) unsalted butter, softened
  • 1 tsp vanilla extract

Learn How To Make it! [VIDEO]


White Chocolate Mud Cake

  • Preheat your oven to 175°C / 350°F. Spray two 8-inch cake tins with oil spray and line the bottom with baking paper.
  • Add the flour, baking powder and salt to a large mixing bowl and use a whisk to combine.
  • Add the milk and chocolate to a heat proof jug and microwave for 2 minutes. Use a whisk or spoon to mix until chocolate is fully melted.
  • Add the butter, sugar and vanilla extract to a large mixing bowl and use an electric mixer to beat until pale and fluffy. About 3 minutes. Add the eggs one by one, beating each time until well combined. Add half the dry ingredients and half the wet ingredients and mix on low speed until combined. Repeat with the remaining wet and dry ingredients.
  • Split the batter between the two baking tins and bake both cakes in the middle rack for 40 minutes. Once baked, allow to cool completely.

White Chocolate Swiss Meringue Frosting

  • Add the chocolate and heavy cream to a heat proof mixing bowl and microwave for 1 minute, stir and then 30 seconds each time after that, mixing each time until smooth. Set aside to cool at room temperature.
  • Fill a large saucepan one-quarter of the way with water. Let it come to a gentle boil over a medium–high heat.
  • Separate your egg whites from your yolks in a large, very clean, glass or metal mixing bowl. We only need the egg whites for this recipe, so you can store the yolks in an airtight container in the fridge to use for something else. If you need ideas, there are loads on the internet, but my go-to recipe for using up egg yolks is French pastry cream. Yum!
  • Add your sugar to the egg whites to the mixing bowl and use a hand whisk to mix them together.
  • Place your bowl on top of the pan of boiling water, making sure the bottom of the bowl doesn’t touch the water. This is called the double-boiler method and is a very gentle way of cooking something or melting something.
  • Gently whisk your egg white and sugar mixture for about 3–4 minutes, or until the sugar is completely dissolved and you reach 71C / 160°F. The best way to check that it’s dissolved is by running it through two fingers. If you can’t feel the sugar granules, then it’s time to take it off the heat. If you can feel the granules, continue whisking for another 2–3 minutes and keep testing until you can no longer any granules.
  • Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment and whisk on high speed for about4–5 minutes. The mixture will become thick and glossy and will begin to cool.
  • Gradually add the softened butter, 1tablespoon at a time, while the mixer is on high speed. At first, your egg whites will deflate and look like the butter is causing them to split, but don’t panic! It will come back together. It takes a couple of minutes for the butter and meringue to become best friends.
  • Once you have added all the butter, add the vanilla extract and mix first on low speed to combine, then on high speed for 5 minutes. You’ll know it’s done when the frosting has come together, has turned pale in color (if you’re making vanilla) and is nice and fluffy.
  • To finish, add the white chocolate and mix until well combined.

Let's Decorate!

  • Use a large, serrated knife or cake leveler to trim the tops of your cakes off and then trim in half.
  • Add some frosting to your serving plate and use an offset spatula to spread around. By the way, you can totally do this with a spoon instead.
  • Add your first layer of cake and then add some frosting on top. Spread the frosting around evenly before adding the next layer of cake. Repeat that until you have all your cake layers on.
  • This next part is optional but recommended because it keeps your cake looking neat. Crumb coating your cake is easy, spread a thin layer of frosting around the sides and top of the cake then place in the fridge to chill for one hour. Take it out of the fridge and add the final layer of frosting. This doesn’t need to look perfect. I went for the rustic look and I think it looks beautiful.


Cake can be stored in an airtight container for up to three days.
How to prep your butter for your frosting!
Before you begin, it’s really important to make sure the butter is soft enough. Some people keep their butter out of the fridge, others chill it. Even if you keep it out, it may not be soft enough. You want your butter to be soft enough so that when you stick your finger in it, it glides in, but not without a little bit of resistance. The best way to get it too that softness is to place your butter on a microwave safe plate, microwave for 10 seconds at a time, testing the softness each time. If it needs longer than 10 seconds, turn the butter over and repeat until it’s ready.


Calories : 595kcal
Carbonhydrates: 31g
Protein: 7g
Fat: 42g
Saturated Fat: 26g
Polyunsaturated Fat: 2g
Monounsaturated Fat : 11g
Trans Fat : 1g
Cholesterol: 131mg
Sodium: 133mg
Potassium : 193mg
Fiber: 1g
Sugar : 16g
Vitamin A: 1172IU
Vitamin C: 1mg
Calcium: 125mg
Iron: 1mg
Nutrition Disclosure
Gave this recipe a go?Mention @thescranline or tag #thescranline!

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Anne Williams January 4, 2022 - 1:11 pm

2 stars
Heya! Just baked this today, just letting you know the “salt” isn’t in the ingredients list and the eggs had no place in the method so may have been lost if not paying attention or not watched the video 🙂

Nick Makrides January 4, 2022 - 1:14 pm

Hi Anne! Sorry about that and thanks so much for letting me know. Have gone ahead and updated the recipe! N x

Addie January 4, 2022 - 2:02 pm

Can I add fresh/ frozen raspberries to this cake?

Addie January 4, 2022 - 2:07 pm

Sorry, I wasn’t totally clear lol. Can I add raspberries in the cake batter? Will that mess the recipe up? I am looking for a white chocolate raspberry cake

Nick Makrides January 4, 2022 - 2:55 pm

Hmm, I haven’t tried it with fruit in the batter but I don’t see why not! N x

Jeannine Bulin January 6, 2022 - 8:16 pm

Bonjour j’aimerais beaucoup essayé votre recette. Auriez-vous la recette en grammes svp?

Nick Makrides September 10, 2022 - 1:04 am

Salut Jeannine ! Oui! Si vous descendez sur la carte de recette, vous trouverez un petit bouton indiquant métrique. Il passera tout en grammes 🙂

Ashley January 27, 2022 - 4:01 am

Can you make this into a 6 inch cake by halving the recipe? (Like you do in the conversions for your chocolate cake and vanilla cake)

Nick Makrides September 9, 2022 - 11:26 am

Hi Ashley! Yep, that should be fine! Half the recipe will make a double layer 6″ cake. Hope that helps! N x

Cheth February 14, 2022 - 9:59 pm

Hi Nick, this maybe a really stupid question however I thought I’ll ask as baking can be full of surprises.
If I was to use the recipe for a chocolate mud cake, do I just replace the white choc with dark choc or would there be a difference with the 2 different types of choc?

Nick Makrides August 2, 2022 - 10:58 am

Hi Cheth! I have a chocolate mud cake coming out in the next month! Hope you get to give it a go! N x

Brooke May 28, 2023 - 2:40 am

Hi, do you have a chocolate mud cake recipe?

Nick Makrides June 2, 2023 - 3:07 am

ot yet, but would you like to see that? N x

Hayley March 13, 2022 - 10:30 am

5 stars
For the frosting you want to make sure that you don’t get any egg whites in the whites when separating the eggs and make sure the bowl you use is clean otherwise the meringue will not whip up properly.
Shouldn’t it be For the frosting you want to make sure that you don’t get any egg yolks in the whites when separating the eggs and make sure the bowl you use is clean otherwise the meringue will not whip up properly.

Nick Makrides April 28, 2022 - 3:20 am

Excellent spot Hayley! I must’ve typed that out half asleep! Have updated the sentence N x

Hayley March 14, 2022 - 10:04 pm

5 stars
This cake is so yummy. Everyone loved it. We decorated with cookies and strawberries. The frosting and mud cake pair so well. Would recommend this recipe for anyone wanting a really yummy cake. Thank you nick for this awesome recipe, much appreciated. Will make this again another time.

Nick Makrides April 28, 2022 - 3:16 am

Aww, thanks so much Hayley! Glad you liked this recipe! N x

Joy April 28, 2022 - 7:38 pm

Hi Nick!
Thanks for the wonderful recipe. I am going to try it for my mom’s birthday cake. After microwaving the milk and white chocolate, did you allow it to come to room temperature before adding it to the cake batter or the milk/white chocolate mixture was still warm?


Nick Makrides May 3, 2022 - 11:51 am

Hi Joy! How exciting! Yep, let it cool slightly before adding to the cake. About 5 minutes. It can still be slightly warm N x

Makaela Short August 2, 2022 - 3:28 am

Hi Nick! I am wanting to bake a mud cake to create a number cake. I am needing a recipe that will bake in a 25x35cm pan, would this recipe work?

Nick Makrides August 2, 2022 - 4:16 am

Hi Makela! Unfortunately I’m not sure as I haven’t tried that. If I was guessing, I would say yes. If you do try it, please let me know. I’d love to know how it went! N x

Suz November 10, 2022 - 2:16 am

Love this cake. I did strawberry mango ombré buttercream and put chopped mango between layers.

Nick Makrides November 26, 2022 - 6:34 am

Thanks Suz! Glad you like it! N x

sam lodwidge March 6, 2023 - 11:44 pm

I followed this recipe but I found the cake was a little bit dry, would I need to reduce the cooking time a little as well as the oven temperature ? Most mud cake recipes say to cook at 150 low and slow but this recipe cooks at 175

Nick Makrides March 10, 2023 - 1:43 am

Hi Sam, sorry to hear you didn’t like the recipe. I guess each person has their preferences. I would look at your ovens temp, it may be running a little higher and that’s why yours came out dry. I’ve made this several times and it’s always deliciously moist! N x

M’leigh January 6, 2024 - 6:11 am

5 stars
Hi Nick, this has to be the best white choc mud recipe I’ve made, and now my go to. Do you know if it works as cupcakes? I’m not keen on trying another recipe if this one will work. Thanks M

Nick Makrides February 15, 2024 - 6:36 am

Hi M’leigh! Glad you love it! Hmm, I’ve never tried it as cupcakes but I don’t see why not. N x


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