White Chocolate Mud Cake with Dairy Free “Butter-cream” Icing

It’s the 1st day of school holidays, and my kids put in a special request for these cup cakes! How could I refuse? So I had 3 willing helpers in the kitchen this morning.

Since posting the Mermaid party , I have had lots of people asking me for the White Chocolate Mud Cake recipe. This one I have adapted from a recipe I found on the Best Recipes web site to make it in the Thermomix. It is a simple white chocolate mud cake that works as a cake or cup cakes and it is failsafe! It is a dense cake and has the rich consistency of a bought mud cake.  These always get the thumbs up from everyone!

250g Nestle white chocolate melts
250g Nuttelex
200ml water
150g brown sugar
280g cup plain flour
120g self-raising flour
2 eggs
120g sour cream
1 teaspoon vanilla essence

Preheat oven to 160°C.
Chop white chocolate in the TM bowl for 2 sec on speed 5.
Add nuttelex, sugar, and water into the TM bowl. Cook for 5 minutes at 70°C on speed 1.
Add flours, eggs, sour cream and vanilla. Mix on speed 4 for 20 sec.
Pour mixture into a greased 20cm tin lined with baking paper and cook for approx 1 hour (May take up to 1/2 hr longer depending upon your oven)
or pour into 2 x 12 cup cake pans and bake for 40 – 50 mins.

Tips: I find mud cakes hard to cook in my current oven as it seems a bit temperamental when it comes to baking and not very consistent.  So please keep an eye on yours. If it brown too quickly on the edges and still uncooked in the middle, place alfoil around the edges of the cake.

Butter Icing, Dairy free with nuttelex: 

125g butter / nuttelex
250g icing sugar
2 teaspoons milk, rice milk or water

Place all ingredients into the thermomix and and mix on speed 4 for 10 sec or until combined. Either spread onto cake with a knife or pipe using a piping bag.

Tip: If you used your Thermomix to make the icing sugar, milling the sugar on high speed for 1 minute or more heats up the bowl and will melt the butter. Allow bowl to cool before adding the butter. Popping the whole bowl in the fridge for 5 minutes works a treat.
Store left over icing in the fridge. I use my left over icing between two failsafe biscuits for a quick snack for the kids.

The cup cakes above I made to take to my daughters class for her birthday. I used Hopper colours from Allergy Train that are coloured from fruit and veg, not numbers! The flowers were made with the left over marshmallow fondant icing I made for the Ariel birthday cake. A Hopper rainbow pearl (also from Allergy Train) was used in the centre of each flower. The crown toothpicks were just to hold the cling wrap off the cakes.




  1. Thank you so much for sharing this recipe, I will definitely be giving it a go x

  2. Hi, just wondering if this recipe would still work well if doubled? I have a rectangular pan and it came out quite thin using the recipe above. My other option is to make two and do a ganache layer. What would you recommend?

    • Hi Ariana, The mixture may be too much for the thermomix if doubled, I haven’t tried doing a double quantity of this recipe as yet. I love your option of two layers with ganache, would look beautiful once cut. Please post a pic on my Facebook page, I would love to see it. Enjoy! 🙂

  3. Hi,
    This looks amazing. I’m just wondering if I could substitue zymil cream instead of the sourcream if I want to make it a lactose free cake. If so would it be the same amount. Thankyou:)

    • Hi Karissa, I am not familiar with zymil cream and therefore I have never used it. If it is very similar in consistency to sour cream, by all means try it, I would love to know how you go. 🙂

  4. Hi
    This recipe sounds delicious. As we don’t necessarily need to use nuttelex would you just substitute that directly for butter?
    Thank you 🙂

  5. Chenara Janetzki says

    I make and decorate cakes and I used Betty Crockers cor my choc, but and trying to find a nice vanilla mud cake recipe to use. I require my cakes sit at about 10cm then they are sliced and ganache it put through the layers. To make a 10inch cake I was thinking of doubling the recipe and adding extra cooking time. Hoping it will be a good height. What are your suggestions? Also, I need to make a caramel mud cake soon, would you suggest maybe just adding caramel flavor/essence to this recipe?

    • Hi Chenara,
      This is a beautiful mud cake recipe. The Thermomix bowl will be very full making a double batch at once, not sure if all the mixture will fit. As for cooking time, you will really need to watch it, it can take a while to cook through to the middle. I do have a caramel mud cake recipe that it my favourite, it makes a lot of mixture and should easily fit the sizes you are after: http://www.domesticdivaunleashed.com/caramel-mud-cake-birthday-cake-ideas
      I hope that helps. Enjoy! 🙂

  6. Katie Ridden says

    THank you thank you thank you, I was just looking at the recipe in Best Recipes and thought I would quickly google TMX ones, Thanks so much for the conversions, it is currently melting butter as we speak ready to make into a ‘Mr Happy’ birthday cake for my baby that is about to turn one on the 28th.
    Hope it tastes as good as all the reviews.

  7. So glad to come a cross your blog, I’m a cake decorator but we are about to start failsafe and didn’t think the 2 would mix!!

  8. Hi there! wow i would love to make this for my daughter but i dont have a thermomix. Do you know the general directions for baking without a thermomix? If so would you be able to let me know i would just so appreciate it. THankyou

    • Hi Kietta, although I have not tried it, I would suggest melting the white chocolate, butter, sugar and water in a saucepan over a low heat, then in a mix master combine all the ingredients. Hope that helps. Cheers.

  9. Hi,
    Just wondering how many days a mud cake would keep for..Its my mums birthday next saturday and Im thinking of making the cake tuesday or wednesday and icing thursday, Will this be ok?

    • Hi Kerryn, that should be fine, this cake keeps really well. If you are using a butter cream icing you may just need to keep it in the fridge. I sometimes make the cake up to a week in advance and freeze it. It is then easier to ice without getting crumbs into the icing.

  10. Hello. I am just wondering why you using dairy in the recipe and then going dairy free for frosting?
    Thank you.

    • Hi Elena, I can understand why you think that is strange. There are many people in the Failsafe Community that are regularly looking for just a dairy free icing recipe. I already had this icing recipe on the same page as this cake so I re-named it a while ago so that the icing could be found easily, independent of the cake. This way it can be readily found and used on any cake that you wish.

Speak Your Mind