Caramel mud cake

The caramel frosting has a cheeky burnt sugar edge that serves as the perfect pairing for this indulgent mud cake. It's an excellent teatime cake, and the perfect post-dinner dessert.

  • 2 hrs cooking
  • Serves 8
  • Print


  • 250 gram unsalted butter, chopped
  • 200 gram white chocolate, chopped
  • 2 1/4 cup (450g) firmly packed brown sugar
  • 1 1/2 cup (375ml) water
  • 1 teaspoon vanilla extract, or 2 teaspoons vanilla essence
  • 3 eggs, lightly beaten
  • 2 cup (300g) plain flour
  • 2/3 cup (100g) self-raising flour
Caramel frosting
  • 125 gram butter, chopped
  • 1 cup (200g) firmly packed brown sugar
  • 1/3 cup (80ml) milk
  • 1 1/2 cup (240g) sifted icing sugar mixture


  • 1
    Preheat the oven to 150°C (130°C fan-forced). Grease and line the base and side of a deep 22cm round cake pan, bringing paper 5cm above the side of the pan.
  • 2
    In a medium saucepan, combine butter, chocolate, sugar and water. Whisk over low heat until the chocolate is melted and sugar is dissolved. Transfer mixture to a large bowl; cool for 15 minutes.
  • 3
    Whisk in vanilla and eggs, then combined sifted flours. Pour mixture into prepared pan. Bake for about 2 hours. Cover cake loosely with foil if it is over-browning.
  • 4
    Cool the cake in the pan covered with a clean tea towel.
  • 5
    To make caramel frosting, melt butter in a small pan, stir in brown sugar and milk, then bring to boil. Cook, stirring, for about 3 minutes, cool. Add enough sifted icing sugar mixture to give a spreading consistency, and stir until smooth.
  • 6
    Spread cold cake with caramel frosting.


This cake can be made four days ahead.

More From Women's Weekly Food