This white chocolate mud cake is moist and tender with a rich, buttery white chocolate flavor. Finish it with white chocolate ganache or white chocolate buttercream and decorate simply with a few raspberries for an elegant presentation. 
The Perfect White Chocolate Mud Cake
After refining my favorite chocolate mud cake, I worked on a white chocolate version. Because white chocolate is much sweeter than dark, I adjusted the recipe rather than simply swapping chocolates. The result is a mud cake that balances sweetness with deep white chocolate and buttery notes.
This recipe yields a cake that is:
- Extremely moist
- Buttery and rich
- Dense with a tight crumb
- Decidedly white chocolate in flavor without becoming overly sweet
- Perfect with a layer of white chocolate ganache or white chocolate buttercream on top
Baking Tips
- Use a good-quality white chocolate you enjoy eating. I prefer Cadbury baking chocolate for its flavor.
- Bring the sour cream and eggs to room temperature before starting for even mixing.
- Use a cake tin with high sides. I used a 20-cm (8-inch) loose-bottom tin with 10-cm (4-inch) sides for this recipe.
- You can also bake this in a 23-cm (9-inch) pan with 5-cm (2.5-inch) sides.
- The bake time is long: roughly 90 minutes in a 20-cm tin or about 75 minutes in a 23-cm tin at 150 C (300 F) in a fan-forced oven (160 C/325 F for a standard oven). A toothpick inserted in the center should come out clean or with a few crumbs. The top should feel firm when pressed gently.
If you’re unsure, bake for an extra 5–10 minutes. This mud cake is unlikely to dry out, and you want to avoid a raw, gummy center.
White Chocolate Buttercream vs Ganache
I topped my cake with a thick white chocolate ganache. You can also use white chocolate buttercream—this will be sweeter and better suited to a double-layer cake because it holds layers together more reliably. Both options work well; choose based on how sweet and tall you want the finished cake.
For A Double Layer Cake
To make a taller cake you can either:
- Bake one single layer and slice it in half once fully cooled, or
- Bake two layers in separate tins. Use two 20-cm tins with at least 5-cm sides; bake time will be about 30–45 minutes in a fan-forced oven at the same temperature.
If using ganache for a double layer, double the ganache quantity for a thick middle layer and top. Otherwise, use the recipe as written for a thin middle layer. Ensure ganache is fully cooled before assembling; refrigerate the first layer after spreading ganache for about 30 minutes to firm it up before adding the top layer.
The white chocolate frosting recipe makes enough to cover the top, middle and sides of a double layer cake with a thin coating, or to create a thicker finish if desired.
If you love white chocolate, try other recipes from this collection for more inspiration.
White Chocolate Mud Cake
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Equipment
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20-cm (8-inch) loose-bottom cake tin with 10-cm (4-inch) sides – see recipe notes for pan alternatives
Ingredients
White Chocolate Mud Cake
- 170 grams unsalted butter (3/4 cup)
- 250 grams white chocolate (9 ounces), finely chopped
- 1/2 cup hot water
- 250 grams caster sugar (1 1/4 cups)
- 250 grams all-purpose flour (2 cups)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 2 teaspoons vanilla extract
- 180 ml sour cream (3/4 cup), from the tub
White Chocolate Ganache
- 250 grams white chocolate (9 ounces), very finely chopped
- 60 ml whipping cream (1/4 cup)
White Chocolate Frosting
- 250 grams white chocolate (9 ounces), finely chopped
- 225 grams unsalted butter (1 cup), slightly softened
- 3-4 cups icing sugar (about 330–440 grams)
- 1/4 teaspoon salt (omit if using salted butter)
- 3-4 tablespoons milk or whipping cream (45–60 ml)
Instructions
White Chocolate Mud Cake
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Preheat the oven to 150 C (300 F) for a fan-forced/convection oven, or 160 C (325 F) for a standard oven.
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Line the bottom and sides of a 20-cm (8-inch) loose-bottom cake tin with 10-cm (4-inch) sides.
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Place the butter, chopped white chocolate and hot water in a saucepan over low heat and melt together, stirring gently until smooth. Remove from heat and pour into a large bowl to cool slightly.
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In a separate bowl, whisk together the sugar, flour, baking powder and salt.
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When the butter-chocolate mixture is no longer hot (it may still be warm), whisk in the eggs and vanilla, then whisk in the sour cream until smooth and lump-free.
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Add the dry ingredients to the wet mixture in two additions, whisking until incorporated and smooth.
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Pour the batter into the prepared pan and bake for about 90 minutes for a 20-cm pan, or 75 minutes for a 23-cm pan. A skewer should come out clean or with a few crumbs. If in doubt, bake another 5–10 minutes.
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Remove from the oven and cool completely before adding ganache or frosting. Once cool, invert onto a wire rack and, if needed, level the top with a serrated knife only when the cake is fully cooled.
White Chocolate Ganache
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Place finely chopped white chocolate in a heatproof bowl. Heat cream until very hot but not boiling, pour over the chocolate and let sit 2–5 minutes.
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Whisk slowly at first, then more vigorously until smooth. If needed, microwave briefly on medium power and whisk to finish. Chill the ganache for 30 minutes, then spread over the cake.
White Chocolate Buttercream
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Melt the chopped white chocolate gently in a microwave in 30-second bursts on low-medium power, stirring between intervals, until smooth. Let it cool to room temperature.
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Beat the softened butter in a large bowl until fluffy. Add 2 cups of icing sugar and the salt, then beat until combined.
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Add the cooled melted white chocolate to the butter mixture. Beat in the remaining icing sugar 1/2 cup at a time, alternating with a tablespoon of milk or cream, until you reach the desired sweetness and consistency.
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For a single layer, place the cooled cake on your serving plate and frost the top and sides. For a double layer, frost the first layer, chill to set if using ganache, then add the second layer and finish frosting.
Notes
- Cake tin sizes: You can use a 23-cm (9-inch) pan with 5-cm sides; baking time will be about 75 minutes at 150 C (fan-forced) or 160 C (standard).
- Double layer cake: Bake as one large cake and slice when cooled, or bake two layers separately. If baking two 20-cm layers, bake about 30–40 minutes.
- Salt: If you use salted butter, omit the added salt from the recipe.
- Ganache vs Frosting: You don’t need both; the ganache gives a glossy, rich finish while the buttercream is sweeter and better for stacking layers.
- Ganache tips: The ganache quantity covers a single layer thickly or a double layer thinly. Double it if you want a thick middle layer. Chill the first layer after spreading ganache so it firms before adding the second layer.
- Frosting tips: The frosting recipe covers a single layer thickly or a double layer thinly. Halve the frosting for a light top-only finish on a single layer.
- Storage: Store covered at room temperature for up to 2 days (if your kitchen is cool) or refrigerated for up to 4 days. Bring to room temperature for about 30 minutes before serving.
- Nutrition: Nutrition info is an estimate for one slice (1 of 10) with ganache, not frosting.
Nutrition
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