Caramilk Mud Cake

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The easiest and most delicious melt and mix Caramilk Mud Cake. A one-bowl, no-fuss recipe that takes just 15 minutes to prepare.

This moist mud cake is made with melted Caramilk chocolate and topped with a Caramilk ganache icing… the perfect cake for Caramilk lovers!

If you find yourself regularly sneaking a block (or 3!) of Caramilk chocolate into your grocery trolley, you have come to the right place!

Caramilk might just be my favourite ever block of chocolate… big call, I know! But the sweet, caramel flavour just gets me every single time!

Just like my Caramilk slice no-bake and Caramilk no-bake cheesecake, this mud cake is crazy delicious (and super easy to make!)

What Is Caramilk?

If you’re new to the AMAZING world of Caramilk chocolate, let me tell you all about it!

It’s a variety of chocolate made by Cadbury and is HUGELY popular in Australia and also New Zealand.

The flavour of the chocolate is caramelised white chocolate… so if you imagine mixing caramel chocolate with white chocolate, you’d get something similar to Caramilk!

Why You’re Going To Love This Recipe

If you love Caramilk chocolate, then you’ll need absolutely no convincing about this recipe!

• Made using Caramilk chocolate – this sweet and creamy chocolate gives the mud cake the ultimate decadent flavour. It really is the BEST!
• The best of both worlds… if you can’t decide between making a white chocolate mud cake or a caramel mud cake, then a Caramilk mud cake is definitely the answer. The caramelised white chocolate is simply mouthwatering…..
• 15 minute recipe – this entire recipe takes just 15 minutes to prep… the hardest part is waiting for the cake to cook!
• No fancy equipment – my melt and mix Caramilk mud cake is made using basic kitchen equipment (bowl, spoon, microwave or stovetop and an oven).
• Thermomix and conventional methods – you can make this mud cake the conventional way or with a Thermomix. You can find both sets of methods in the recipe card below.
• Perfect for celebrations – this rich and moist mud cake easily serves a crowd, making it perfect for birthdays, family gatherings and parties!

Equipment Required

My quick and easy Caramilk cake requires absolutely NO fancy equipment!

You can melt the ingredients in the microwave, a Thermomix or on the stovetop.

Other than that, you’ll need a spoon for mixing and an oven for baking the cake.

I use a fan-forced oven, however, if you have a conventional oven, simply increase the temperature by 10-20 degrees celsius when baking.

What You Need

Mud cakes get their delicious moistness from the combination of melted butter and chocolate.

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

For The Cake

• Butter – you can use either salted or unsalted butter in this recipe. If you use salted butter, just omit the pinch of salt.
• Brown sugar – this variety of sugar gives your baking a sweet, caramel flavour… which is perfect for Caramilk mud cake! You can use either regular brown sugar or dark brown sugar.
• Milk – for best results, I recommend using full cream milk in this recipe.
• Caramilk chocolate – made by Cadbury. This is the star ingredient in this recipe. Its caramelised white chocolate flavour is sweet, creamy and delicious.
• Plain flour – also known as all purpose flour.
• Self raising flour – also known as self-rising flour. If you don’t have self-raising flour, you can make your own using plain flour and baking powder.
• Vanilla extract – or alternatively you can use vanilla bean paste or vanilla essence.
• Eggs – use large eggs (approx 60 grams each). Bring the eggs to room temperature before preparing the cake batter. 
• Pinch of salt – adding a pinch of salt to your cakes and baking recipes helps to balance the sweetness and enhance the flavours. However, if you use salted butter, you can omit the pinch of salt.

For The Ganache

• Caramilk chocolate – an extra block of Caramilk is used in the ganache. Break into pieces before melting.
• Thickened cream – also known as heavy cream or whipping cream.

Step By Step Instructions

This quick mix Caramilk cake really couldn’t be any easier to make.

Just 15 minutes prep time and a couple of simple steps… no fancy equipment needed!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Step 1 – Melt

Place the butter, milk, Caramilk chocolate and brown sugar into a large microwave-safe bowl.

Mix on 50% power for 5 minutes or until smooth and melted.

TIP: Stir the mixture every 30 seconds during the melting time.

Step 2 – Mix

Sift the plain flour and self-raising flour over the top of the melted wet mixture.

Add the eggs, vanilla extract and salt.

Mix all ingredients together until combined.

Step 3 – Bake

Bake the cake in your prepared tin for 1 hour or until cooked when tested with a skewer.

The cake is ready when a skewer inserted into the middle comes out clean or with just a few moist crumbs on it.

Step 4 – Make The Ganache

Break the Caramilk chocolate into small pieces and place into a microwave-safe bowl. Add the thickened cream.

Melt in the microwave for 2 minutes or until melted, stirring every 30 seconds.

Place into the fridge for 1-2 hours, stirring occasionally, until thickened.

Spread ganache over the cooled cake and serve.

FAQs

Find the answers to all your frequently asked questions !

What can I use instead of Caramilk?

Unfortunately, Caramilk is not available in all countries. However, you can easily substitute it with any variety of caramelised white chocolate, or swap it entirely for white chocolate instead.

Can I make this Caramilk cake into muffins or cupcakes?

Absolutely! However, as this is a mud cake mixture, your cupcakes or muffins will be very dense and moist. You will also need to reduce the cooking time accordingly (I would suggest starting to check at the 20 minute mark).

Can I make a buttercream instead of ganache for the icing?

Yes absolutely! I recommend either using this easy buttercream recipe or this white chocolate buttercream recipe (and just substituting the white chocolate for Caramilk).
Buttercream will give you a light and creamy frosting, was ganache is a thick, sweet and sticky icing. Both options are delicious served on top of this Caramilk mud cake!

Expert Tips

• Store the Caramilk mud cake in an airtight container at room temperature for up to 1 week. Do not store the cake in the fridge as it will dry out.
• You can freeze this cake for up to 3 months (either iced with ganache or left un-iced). Allow to defrost before consuming.
• Test to see if your cake is cooked by inserting a skewer into the centre. If it comes out clean or with a few moist crumbs on it, it’s ready.
• If you notice your cake is browning too quickly, simply place a sheet of foil loosely over the top and continue baking.

More Caramilk Recipes

If you love Caramilk chocolate (and let’s face it… who doesn’t!!!??), then you really do need these recipes in your life!

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Caramilk Mud Cake

The easiest and most delicious melt and mix Caramilk Mud Cake. A one-bowl, no-fuss recipe that takes just 15 minutes to prepare.

Course: Cakes, Dessert
Cuisine: birthday cakes, western
Prep Time: 15 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 15 minutes minutes
Servings: 16 pieces
Calories: 593kcal

Ingredients

1. 250 g butter chopped
2. 350 g (2 cups)  brown sugar
3. 1 cup (250g) milk full cream
4. 180 g Cadbury Caramilk chocolate see notes
5. 225 g (1 ½ cups) plain flour
6. 75 g (½ cup)  self-raising flour
7. 2 tsp vanilla extract
8. 3 eggs room temperature
9. pinch of salt

For the ganache

1. 180 g Cadbury Caramilk chocolate
2. 80 ml (⅓ cup) thickened cream heavy cream

Cook ModePrevent your screen from going dark

Instructions

Conventional Method

1. Preheat oven to 150 degrees celsius (fan-forced). Grease and line the base and sides of a 20cm round cake tin with baking paper. Set aside.
2. Place the butter (chopped), brown sugar, milk and Caramilk chocolate (broken into pieces) into a microwave-safe bowl and melt on 50% power for 5 minutes or until melted (stirring every 30 seconds). Allow to cool slightly. Note: Alternatively, you can do this step in a saucepan on the stovetop.
3. Sift the plain flour and self-raising flour over the top and then add the vanilla extract, eggs and salt. Mix together until smooth. 
4. Pour the mixture into the prepared cake tin. Bake for 60 minutes or until a skewer inserted into the middle comes out clean or with just a few moist crumbs on it. Allow the cake to cool before transferring to a wire rack or plate.
5. To make the Caramilk ganache, place the Caramilk chocolate (broken into pieces) and the thickened cream into a microwave-safe bowl. Melt on 50% power for 2 minutes or until the chocolate has melted. Stir until smooth. Place ganache into the fridge for 1-2 hours (stirring occasionally) until thickened.
6. Spread the Caramilk ganache over the top of the cake and serve. 

Thermomix Method

1. Preheat oven to 150 degrees celsius (fan-forced). Grease and line the base and sides of a 20cm round cake tin with baking paper. Set aside.
2. Place the chopped butter, brown sugar, milk and Caramilk chocolate (broken into pieces) into the Thermomix bowl and melt for 4 minutes, 60 degrees, Speed 2 (or until melted and smooth). 
3. Add the plain flour, self-raising flour and add the vanilla extract, eggs and salt and mix for 5 seconds, Speed 5. Scrape down the sides of the bowl and repeat for a further 5 seconds (or until smooth and combined). Pour the mixture into the prepared cake tin.
4. Bake for 60 minutes or until a skewer inserted into the middle comes out with just a few crumbs on it. Allow the cake to cool before transferring to a wire rack or plate.
5. To make the Caramilk ganache, place the Caramilk chocolate (broken into pieces) and the thickened cream into the Thermomix bowl. Melt for 3 minutes on 60 degrees, Speed 2 (or until the chocolate has melted). Stir until smooth. Place ganache into the fridge for 1-2 hours (stirring occasionally) until thickened.
6. Spread the Caramilk ganache over the top of the cake and serve. 

Notes

Recipe Notes & Tips:

• Caramilk substitute – Caramilk chocolate is not available in all countries. However, you can easily substitute it with any variety of caramelised white chocolate, or swap it entirely for white chocolate instead.
• Store the Caramilk mud cake in an airtight container at room temperature for up to 1 week. Do not store the cake in the fridge as it will dry out.
• You can freeze this cake for up to 3 months (either iced with ganache or left un-iced). Allow to defrost before consuming.
• Test to see if your cake is cooked by inserting a skewer into the centre. If it comes out clean or with a few moist crumbs on it, it’s ready.
• If you notice your cake is browning too quickly, simply place a sheet of foil loosely over the top and continue baking.

Recipe by CookGoodRecipes.com

Nutrition

Calories: 593kcal | Carbohydrates: 96g | Protein: 6g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 77mg | Sodium: 180mg | Potassium: 153mg | Fiber: 1g | Sugar: 73g | Vitamin A: 555IU | Vitamin C: 0.1mg | Calcium: 88mg | Iron: 1.5mg