• Serves 16
  • 150 minutes
  • Difficulty Medium
  • 20 Ingredients


A rich and moist, mouth-watering caramel mud cake that’s perfect for special occasions.

Ingredients (serves 16)

  • 250g butter, chopped
  • 200g white chocolate, chopped or you can use white melts, though I prefer a good quality choc.
  • 255g brown sugar
  • 60ml golden syrup
  • 1 teasp vanilla bean paste
  • 300ml sour cream
  • 3 eggs, lightly beaten
  • 300g plain flour
  • 100g self raising flour
  • Caramel Icing:
  • 60g butter, chopped
  • 110g brown sugar
  • 2 tbsp cream
  • 240g icing sugar, sifted
  • Caramel Glaze:
  • 1 cup firmly packed light brown sugar
  • 1/2 cup butter
  • 1/4 cup milk
  • 1 teasp vanilla extract
  • 16 Ferrero Rocher, for serving decoration.


  1. Preheat oven to 140°C/120°C fan forced. Grease and line a 22cm round deep cake
  2. Place butter, White choc, brown sugar, golden syrup and vanilla bean paste in a small saucepan. Cook over low heat until the sugar has dissolved and mixture is smooth and glossy. Remove from heat; transfer mixture to a large bowl, stir in sour cream and allow to cool slightly.
  3. Beat in eggs. Stir in flours. Pour into prepared pan. Bake 1 hour and 45 minutes, cover with foil and bake for a further 45 minutes or until a skewer inserted into the centre comes out mostly clean. (There maybe a little moist cake mixture on metal skewer when inserted into centre of cake, this is normal for mud cake).
  4. Cool cake in pan 2-3 hours or overnight.
  5. Caramel Icing:
  6. To make Caramel Icing: Melt butter in a saucepan. Add brown sugar and cream and cook until smooth and golden in colour. Gradually add enough icing sugar to give a spreading consistency. Spread over top and sides of cake.
  7. Caramel Glaze:
  8. Bring brown sugar, butter, and milk to a boil in a small saucepan over medium heat, stirring constantly; boil, stirring constantly, 1 minute. Remove from heat, and stir in vanilla extract. Stir 2 minutes; use immediately.
  9. NOTE: I prefer to place a scrapping of the glace over the cake before icing and use the remainder on top of the icing...but the choice is yours ...you may decide to use the glaze as a side accompaniment or simply not use at all. The message here is to experiment and simply EnJoY!

  • Would this work with a 20cm square baking dish?


  • This recipe sounds great its very involved butlooks worth it


  • Such a long ingredient list but the result looks worth it. Hopefully mine will look as good.


  • I have tried to make a couple of mud cakes but they always turn out dry. I’m dtermined to have a success


  • Oh my such sweet goodness on a plate, this looks devine! a lot of ingredients but I bet it’s all worth it.


  • A very special one good for that occasion that needs it.


  • It’s almost lunch time. You can’t tempt me like this!! :-)


  • yum – looks good


  • Thanks sooo much for your beautiful comments moms…do hope you enjoy and yes Ferrero Rochers are always the crowning glory in my books. :-)


  • Your mudcake look’s so moist and so delicious l want to make one! Thanks so much!

    • It does look moist and delicious and I love the chocolate on top – just completes this cake.


  • Thanks Cherz for this recipe for a wonderful looking caramel mud cake. It looks so delicious and I look forward to making it as soon as possible. Beautiful photo and presentation.


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