Indulgent and beautiful, this White Chocolate Mud Cake with Raspberry Buttercream Icing is a showstopper for any special occasion. Rich, creamy, and topped with a burst of berry flavour, it’s a dessert that will impress every guest.
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I know I may have mentioned it once or twice (or a thousand) times before but I am a Birthday cake addict. I'm not fussy either.
It doesn't have to be my Birthday, I just love Birthday cake. I love eating it and oh how I love to make it. Last weekend we celebrated The Twins' mum's Birthday and of course I put my hand up to make the surprise Birthday cake.
Deciding on the type of cake wasn't difficult - she loves white chocolate mud cake but I didn't want to do a plain white chocolate ganache. I don't know about you but I find it overly sweet and this cake is sweet enough.
For some reason my brain always turns to raspberries when I need something to cut the sweetness. It also helped that they'd add a lovely natural pink - the Birthday girl's favourite colour.
I wanted to do a double layer so there'd be a nice surprise icing spread between the two cakes when she cut into them so I was going to double the recipe.
That's when I saw there was 350g of butter in one cake. IN ONE CAKE! Yes this was going to be tasty. Instead I trusted my instinct and made one batch knowing I could make another if it didn't spread between the two tins. Let me tell you, one batch was plenty.
If you only want a small cake I'd even advise halving the recipe although dividing 3 eggs in half may prove tricky. Maybe you could divide it by 3?
The original recipe advises you not to discard the trimmings when you even out the top of the cake. It actually tells you to eat them because they're tasty. Well who am I to not follow instructions?
I may have gone to bed with a bit of a sore belly on Friday night. Don't make this cake alone if you have weak self control. It's really really moreish.
Sorry about the inside shot. I forgot to take my camera to the party and these were some terrible snaps with my phone while trying to stay out of the way of the cake eaters.
The pretty and girly theme sort of came out of nowhere when I started randomly decorating before bed on Friday night.
I slightly regretted making the pearl trim when I got what I thought had to be nearly all the way around and realised I was about a quarter done. It does look rather nice though so remind yourself of that if you decide to copy mine and start to curse me.
I made the little flowers with an 8-point fat star tip and added some sugar pearls to the middle of each one. I've also done bigger versions with a Malteaser in the middle (yum!).
I absolutely loved this cake and I'm not even a big white chocolate fan. To me it's really more like a white mud-cake or a chocolate mud cake for people who can't have chocolate. Enjoy!
What about you? Do you like making or eating Birthday cakes or both?
Also if you love this recipe make sure you try my chocolate mud cake recipe.
Recipe
White chocolate mud cake with raspberry buttercream
Ingredients
Cake
- 180 g 6.3oz white chocolate, chopped
- 350 g 12.3oz unsalted butter, softened
- 2 ⅔ cups caster superfine sugar
- 1 ½ cups milk
- 2 cups plain flour
- ⅔ cups self raising flour
- 1 teaspoon vanilla extract
- 3 free-range eggs slightly beaten
Icing
- 4 tablespoon butter softened
- 100 g 3.5oz raspberries, fresh or frozen and thawed
- 4 cups icing confectioner's sugar
- A few tablespoon milk
Instructions
- Pre-heat the oven to 140C (310F) fan-forced and grease and line two round 20cm cake tins.
- In a large saucepan, combine the white chocolate, butter, sugar and milk and stir over medium heat until smooth.
- Transfer the mixture to a large bowl and set aside to cool for at least 15 minutes.
- In another bowl, sift the flours together and in a separate bowl, lightly whisk the eggs and vanilla.
- Alternate between the flours and the eggs and whisk them into the chocolate mixture, half at a time. Whisk just until everything is incorporated.
- Divide the batter evenly between the two tins and bake for 1h 45m or until a cake tester inserted in the middle comes out clean.
- Leave the cakes to rest in the tins for 5 minutes before turning out onto a wire rack to cool completely.
- In the bowl of an electric mixer, beat the butter until light and creamy.
- Add the raspberries and beat until smooth.
- Slowly add the icing sugar beating until it is all mixed in.
- Add a little milk to get it to a spreadable consistency and then beat for 2-3 minutes or until fluffy.
- Slice the top off one of the cakes to flatten it out and place, bottom down, onto a serving plate.
- Ice the cut side of the cake.
- Trim the other cake then place it cut-side-down on top of the first cake.
- Ice the cakes completely then decorate as you wish.
Nutrition
fernanda says
hi Claire, I've made this recipe and your chocolate mud cake one! Both turned out delicious!!! But they always burn on the sides and top! Why is that?? I've done it a couple of times and tried not using the fan, tried lower temperatures... and it only takes more time but by the time it's baked inside, the outsides are all burnt.... what could be happening? thanks! xx
Claire says
Hi Fernanda. Glad you like them but that's no good about the burning. My first thought is that perhaps your pan is not quite wide enough. That can make the outside cook faster because it takes a while for the heat to get into the middle. I'd have a go using a wider tin. Good luck!
Elfie says
Hi Claire,
I'd like to make your cake for 25 people, could you be so kind to let me know the quantities needed to cover a 4 layer cake to feed 25 or more people with your raspberry icing? I find buttercream too sweet together with the white chocolate ganache and white chocolate cake. I would really appreciate it
Many thanks
Elfie
Claire says
Hi Elfie. I would probably double the recipe to feed 25. Just to be on the safe side you could make triple the icing. I hope that helps. Sorry I can't be more specific. x Claire
Rhiannon says
Hi Claire - so glad to have found your website and this recipe. Just a question, as I'm hoping to make this for my sons 1st birthday, how long does it keep without the icing? I need to make this a few days in advance if possible and then ice the night before. Thanks so much! Rhi
Claire says
Hi Rhi. I'm glad you found me! I usually give mudcakes at least 3 days. They're actually better after a couple of days I think! Happy 1st Bday to your son x
Kelly says
Hi. I just made this cake and it didnt even come close to be 10cm high. I know i havent iced it yet but its still very low. I've resorted to making another 1/2 recipe to add a third layer as it needs to feed 20-25 ppl. I followed the recipe exactly so am confused as to why it was so low. One pan was 20cm and one was slightly smaller...
Claire says
So sorry it didn't turn out Kelly. I hope the extra layer did the trick. The only thing I can think of is that your SR flour didn't have much rise in it?
maria glekas says
Hi Claire
I am looking to make this cake for my grand sons christening and cover it with fondant. Is it okay to leave at room temperature or does it need fridge.
Claire says
Hi Maria. I leave all my cakes at room temperature unless it is super hot so I will say yes.
Ria says
Hi Claire,
I'm so happy I found your website. I was looking for a moist white cake recipe to make for my daughter's baby shower. I see your recipe serves 16. I'm preparing for 40 ladies. What I'm going to do is make the cake and make the quantity up with cupcakes. If the cake bake for 1h 45m, how long will I have to bake the cupcakes?
Awesome, thank you and have a lovely day!
Ria
Claire says
Hi Ria,
This would be a little bit of trial and error but I'd start checking them after 30 minutes and then every 5 minutes if they seem nearly cooked. Sorry I can't be more specific.
Claire
Sara says
Hi Clare,
Just wondering, I've made this recipe as a cake and cupcakes and both are delicious! The cupcakes really work well! Could I change the White chocolate to dark chocolate to make it mud cupcakes? Would I need to change anything or would it be better to use a mud cake recipe!? Also, when it says to whisk, is that with an electric one? I don't usually but wondered if it would make them fluffier?
Claire says
Hi Sara,
I'm not 100% sure that would work but you could give it a try? I'd be more inclined to recommend my best ever chocolate mudcake recipe - https://www.clairekcreations.com/2013/02/the-best-ever-chocolate-mud-cake/
Whisk - either will do the trick. I go for electric cause it's easier.
Ebony says
Thanks so much Claire! Also, if I baked the cake today but didn't ice it until say Tommorrow morning, what would be the best way to store the cake itself overnight? In the fridge wrapped in glad wrap or just on the bench in glad wrap?
Claire says
I usually just leave them on the bench in an airtight container or wrapped in glad wrap.