A gorgeous two layer Caramel Mud Cake made with white chocolate and brown sugar. Frosted with creamy white chocolate buttercream, it’s the perfect cake for birthdays or celebrations.
The ultimate Caramel Mud Cake is HERE 🙌🏻
A buttery, two layer Caramel Mud Cake with a tender crumb and a creamy, silky smooth, white chocolate frosting. Swirls of whipped cream and gooey caramel Rolos take this cake to the next level.
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Ingredients:
Caramel cake:
230 grams (1 cup / 2 sticks) unsalted butter, chopped
300 grams (2 cups) white chocolate
180 grams (1 cup) brown sugar
50 grams (1/4 cup) caster sugar or granulated sugar
240 ml (1 cup) water
2 large eggs
2 teaspoons vanilla extract
315 grams (2 and 1/4 cups) plain flour
2 teaspoons baking powder
White chocolate frosting:
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
240 ml (1 cup) thickened or heavy cream
Rolos, to decorate, optional
Instructions:
Preheat oven to 160 C (320 F). Grease and line two 8-inch round cake tins with baking or parchment paper.
In a medium saucepan, add butter, white chocolate, sugars and water. Place on low heat, stirring until butter has melted and mixture is smooth. Set aside for a few minutes to cool slightly.
Add eggs and vanilla to 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.
Divide the cake batter between the two cake tins and place in the oven for approximately 40 minutes or until a skewer inserted in the middle comes out clean. Leave to cool completely in cake tin.
To make the 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.
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.
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.
Place one cake layer onto a cake board or stand. Cover the top with white chocolate buttercream. Place second cake layer on top (upside down for a nice flat top). Frost the top and sides of cake. Smooth sides using a cake scraper.
Whip cream using an electric mixer (or by hand) until stiff peaks form. Transfer to a piping bag fitted with a large star tip. Pipe cream along the edges of the cake. Decorate with Rolos.
