Caramel Mud Cake

My friend Faye (or Fayeleen as I like to call her 🤣) wanted to organise a birthday dinner and game night for Emily and I. Em and I share the same birthday! It’s also my wedding anniversary as well 😱. She asked whether I wanted to make the birthday cake and she would take care of everything else. Of course I said yes because I love an excuse to bake a cake! I also love it when Faye cooks ☺️. The trouble was I didn’t give myself enough time to work out what I was going to do. I have to be honest and say that this cake is definitely not my best work. Caramel mud cake is Faye’s favourite so I went with a caramel mud birthday cake.

Faye told me that she would be using pink white and gold for the table so I wanted to work with those colours.

Caramel mud cake recipe

I decided on a caramel mud cake with caramel cream cheese buttercream. My aim was to stay with the pink white and gold theme that Faye had organised. A naked cake is always great when you’re in a hurry or not confident with icing. This time I added a caramel drizzle and toppings in the relevant colours. This caramel mud cake recipe is very easy and doesn’t require a mixer. This recipe makes two cakes so you can do a layer cake. If you only want one cake just halve the recipe.

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Caramel Mud Cake

Prep Time10 minutes mins

Cook Time1 hour hr

Cooling time20 minutes mins

Ingredients

• 400 grams butter
• 400 grams white chocolate
• 400 grams brown sugar
• 1 1/2 cups hot water
• 2 tbsp golden syrup
• 4 tsp vanilla
• 4 eggs at room temperature
• 300 grams plain flour
• 300 grams self raising flour

Instructions

• Preheat oven to 160°c. Grease and line two 20cm cake tins.
• Place butter, chocolate, brown sugar, water, golden syrup and vanilla in a saucepan. Stir over medium heat until chocolate melts and mixture is smooth. Remove from heat and cool for 20 minutes
• Add eggs one at a time, beating well after each addition.
• Mix flours and whisk together thoroughly or sift to combine.
• Stir flours into chocolate mixture and mix with a wooden spoon until well combined.
• Pour mixture into the prepared cake tins and bake for 50 minutes and check with a skewer. If not cooked return for 5 minutes and test again. I found that I had to cook for a total of 60 minutes but it will depend on your oven.
• Leave cakes in the tins to cool for 5 minutes and then remove and cool on a wire rack until cool and then they are ready to decorate.

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Caramel Cream Cheese Buttercream

Prep Time20 minutes mins

Equipment

• Stand mixer

Ingredients

• 230 grams butter (softened)
• 125 grams cream cheese (softened)
• 225 grams Nestle Top and Fill caramel I used the rest for the drizzle on the cake
• 2 teasp vanilla extract
• 480 grams Icing sugar (confectioners sugar)

Instructions

• Using a stand mixer with paddle attachment (or hand mixer) beat butter on medium until creamy.
• Add cream cheese, caramel and vanilla. Beat on medium until fully incorporated. Increase speed to high and continue beating until light and fluffy. Scrape down sides of bowl as necessary.
• Reduce speed to low and gradually add icing sugar until well combined. Increase speed to high and beat until well combined and smooth. Scrape bowl as necessary. Will take approximately 2 minutes.

Caramel mud cake decorations

Items used to decorate the cake

As I said before I don’t feel this is one of my best cakes but it was easy to put together and sometimes you just need to whip something up quickly. Thats what I’m going with anyway 😂. The yummy bits and pieces I used were as follows:-

• Musk sticks
• Cadbury Caramilk Chocolate
• Macarons.
• White chocolate Tim Tams
• Darryl Lea raspberry and white chocolate bullets
• Darryl Lea chocolate raspberry balls
• Rafaello

I decided to brush the pink macaron and the chocolate raspberry balls with some gold dust to lighten them a bit to fit in with the theme better. Whilst I may not have been really happy with the look of the cake it did taste delicious!!! If you would prefer something a little different try my hummingbird cake.