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Tittle : CARAMEL MUD CAKE WITH WHITE CHOCOLATE BUTTERCREAM
link : CARAMEL MUD CAKE WITH WHITE CHOCOLATE BUTTERCREAM

CARAMEL MUD CAKE WITH WHITE CHOCOLATE BUTTERCREAM

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.

You. Are. Welcome.

When I was testing this Caramel Mud Cake recipe, I made it four times in four days. That’s eight caramel cakes. All needing to be taste-tested.

Needless to say, by cake three I was getting a little sick of the word caramel and a little tired of trying sub-par cake. Thankfully, cake test number four changed everything. And this is the result.

Two layers of buttery Caramel Mud Cake, made using brown sugar and real white chocolate. It’s a simple mix and stir recipe that’s essentially only one bowl, or rather, one saucepan.

And once you take that two-layer cake and pair it with homemade white chocolate buttercream, well then you’ve entered some kind of creamy caramel heaven.

I’ve had Caramel Mud Cake on my recipe list for the longest time. But I’ve been scared because I’ve tasted way too many dry and tasteless caramel cakes in my life and I was terrified of becoming just one more caramel cake statistic.

Thankfully, I don’t think that’s going to happen because I stumbled on a winner and it’s moist and buttery and bursting with caramel flavour.

Not only is this Caramel Mud Cake tasty but it’s really easy to make. In fact, it’s probably one of the easiest cake recipes on this blog. Baking in two layers also means these mud cakes cook in just 40 minutes.

But aside from the cake, my new favourite thing is white chocolate buttercream 👇🏻 Hello heaven!

Made with real white chocolate, this silky sweet frosting pairs beautifully with the dense caramel cake. The finishing touch? Swirls of whipped cream dotted with caramel Rolos.

To be honest, I thought I might need a break from caramel cake after all that taste testing, but after writing this post and reminiscing about the caramel mud cake that graced my dining table just yesterday, I think I might need to make another one.

Did you make this recipe? Don’t forget to rate the recipe and leave a comment below.

CARAMEL CAKE WITH WHITE CHOCOLATE BUTTERCREAM

DESCRIPTION

A beautiful two layer caramel cake with white chocolate frosting.

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.

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