Our easy peasy Thermomix White Chocolate Mud Cake is made with simple ingredients and requires less than 10 minutes of preparation time, making this cake PERFECT for your next special occasion!
I've been making this Thermomix White Chocolate Cake recipe for years now, as it really is such a simple yet delicious cake, and it NEVER lasts for long whenever I make it. This is an incredibly easy cake to make conventionally, but using a Thermomix makes it even easier and best of all, it takes just a few minutes to put together.
You will love
Little prep time - this Thermomix White Chocolate Cake is a simple melt and mix cake that takes no time at all to put together.
Perfect for celebrations - top this cake with our white chocolate ganache to turn it into the perfect cake for your next special occasion.
Freezer friendly - this cake can be frozen when it is un-iced.
Versatile - want to save time? You can also top this cake with store bought white chocolate or vanilla frosting.
Ingredients
Please note you will find the full list of recipe ingredients and the cooking method in the recipe card below.
- White Chocolate - we recommend using a good quality chocolate for this recipe.
- Eggs - 70 gram eggs are used.
- Milk - full or skim milk can be used.
- Butter - we use unsalted butter.
- Caster sugar
- Plain Flour
- Baking Powder
- Vanilla Extract - vanilla essence can also be used.
Method
Step 1. Place the butter, milk, caster sugar and white chocolate into your Thermomix bowl and cook until all ingredients have melted and combined.
Step 2. Add the remaining ingredients and mix well to combine.
Step 3. Transfer the mixture to a lined cake tin.
Step 4. Bake until the cake is golden and cooked through when tested with a skewer.
Step 5. Allow the cake to completely cool before topping with white chocolate ganache (recipe below) or store bought frosting.
Recipe Hints and Tips
When making this cake, I like to use a good quality white chocolate, instead of white chocolate melts, as I find it makes the texture and taste of the cake much better.
You can also make this cake using a different size tin; just be aware this will impact on the cooking time, so make sure you keep a close eye on your cake!
Top this cake with white chocolate ganache or store bought frosting. We also like to decorate the top with fresh berries as pictured.
To store, place in an airtight container and store in the fridge. Consume within four days.
This cake can be frozen for up to two months.
FAQ
We like to use a good quality white chocolate when baking, our favourites include Callebut, Lindt and Cadbury.
Yes, both regular and white chocolate mud cakes can be frozen for up to two months.
You may also enjoy these recipes:
- Thermomix Chocolate Cake
- Thermomix Whole Orange Cake
- Thermomix Tim Tam Cake
- Thermomix Chocolate and Coconut Cake
- Thermomix Pound Cake Recipe
Thermomix White Chocolate Mud Cake
Equipment
- 1 x 22cm Round Cake Tin
Ingredients
- 185 grams butter
- 330 grams caster sugar
- 260 grams milk
- 200 grams white chocolate broken into squares
- 300 grams plain flour
- 1 ½ teaspoon baking powder
- 1 teaspoon vanilla extract
- 2 eggs
White Chocolate Ganache
- 350 grams thickened cream
- 450 grams white chocolate
Instructions
- Line a 22cm round cake tin with baking paper (bottom and sides) and pre-heat your oven to 160 degrees celsius (fan-forced).
- Place the butter, caster sugar, milk and white chocolate squares into your Thermomix bowl and cook for 3 minutes, 60 degrees, Speed 2 or until the butter and chocolate have melted and the mixture is smooth.
- Add the flour, baking powder, vanilla extract and eggs to your Thermomix bowl and mix for 10 seconds, Speed 4.
- Scrape down the sides of the bowl and mix for a further 5 seconds, Speed 4.
- Transfer to your prepared cake tin and place into the oven to bake for 50 minutes or until cooked through when tested with a skewer. Carefully remove the cake from the oven and allow it to cool in the pan.
White Chocolate Ganache
- Add the cream to your Thermomix bowl and cook for 3 minutes, 60 degrees, speed 1.
- Set the timer on your Thermomix to six minutes, 60 degrees, speed 2 and gradually add the white chocolate pieces. Continue to mix until chocolate has melted.
- Transfer the ganache to a bowl or place the Thermomix bowl into the fridge to chill for 30 minutes. This will allow the ganache to begin to firm and give a better consistency to top the cake with.
Notes
Nutrition
Looking for even more?
You will find more simple and delicious recipes in our books and eBooks, shop the range here.
Stephanie says
Can you freeze this cake?
Lucy says
Absolutely!
Hannah says
Hi there,
Just wondering if you could add frozen raspberries or have you to make a raspberry and whites chocolate mudcake?
Lucy says
Hi Hannah, you could definitely add raspberries to this cake.
Rhonda White says
Hi there, is the 160 oven temperature for a fan forced oven?
Lauren Matheson says
Hi Rhonda, yes it is for fan forced x
Morgan says
Ive cooked this cake for my partners birthday tomorrow but Ive baked it for almost an hour and 40 mins now and thr centre piece seems to still be uncooked as stick comes out sticky 🙁 and the outter edges are hard looking but stick doesnt come out with cake on it. Anyways Im not sure what to do so ive stopped cooking it, to scared itll over cook. Ive had a taste of whats on the stick and it tastes nice so i am sure itll be fine.
Lucy says
Hi Morgan, I'm sure it will be absolutely fine! All ovens are different, so if you notice the same thing happening again, just pop a sheet of foil loosely over the top and continue to bake.
Anna says
Hi Lauren
I would like to know if I can use food coloring in the batter to make a rainbow cake using this recipe?
Lauren Matheson says
Hi anna, yes you sure can
Kelsie says
Hi Laura it works absolutely perfect with milk chocolate too! Wish I could post photos of the 2 cakes I made today using the white choc and the milk!
Lauren Matheson says
That's so good to know, I'm glad you enjoyed it x
Kelsie says
Hi, I absolutely love this cake, has anyone replaced the white chocolate with milk chocolate? I want to make a layered cake with both flavours. Thanks
Lauren Matheson says
Hi Kelsie, I'm so glad you enjoy this cake!! I haven't tried it with milk chocolate before I'm sorry xx
Donella Haynes says
Which should I use Salted or unsalted butter? Please and thankyou in advance
Lucy Mathieson says
I'd recommend unsalted butter 🙂
Sarah says
LOVE this recipe - have cooked it many times, just wondering if anyone has every doubled it? Would like to cook it in a rectangle tin for my son's birthday. Thanks so much!
Lauren Matheson says
Hi Sarah, I'm so glad you enjoy this cake - it's one of my favourites too xx I haven't tried to double it before I'm afraid, I think it may exceed the maximum capacity of the bowl though? Sorry I can't be of more help x
Colleen says
Great idea! Thanks so much Lucy ?
Colleen says
Hello, Ive just made this and also need to make a regular mud cake..for kids..to layer choc and white choc. Do you think it would work if I just switched white choc for milk or dark choc and perhaps a little cocoa? Just wanted to avoid coffee! Thank you ?
Lucy Mathieson says
Try this one and replace the coffee with milo or hot chocolate
Annemarie says
What icing recipe do you use??
Lauren Matheson says
A white chocolate ganache
Maggie says
Hi! What topping have you used please?
Marta says
What white chocolate wouldyou suggest to use? I find the belts make the cake taste sickly. Thanks
Lauren Matheson says
Hi Marta, I normally use Cadbury 'Dream' White Chocolate 🙂
Fanouria says
can you please tell me what kind of flour to use plain or self raising?
Lauren Matheson says
Hi Fanouria, it's plain flour 🙂
Fanouria says
Hi Lauren. Thanks for the reply. By the way this cake is...delicious. I have baked it 4 times by now!!!! 🙂
Lauren Matheson says
Oh wow!