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Dreamy White Chocolate Mud Cake

  • 6 Serves
  • 20 minutes
  • 105 minutes

Recipe supplied by Cadbury.



180 g Cadbury Baking White Chocolate Block
250 g unsalted butter
400 g caster sugar
250 ml milk
2 cups plain flour
2/3 cup self raising flour
3 eggs
2 tsp vanilla essence
White Chocolate Buttercream
180 g Cadbury Baking White Chocolate Block, melted
125 g unsalted butter, softened
250 g Philadelphia Original Cream Cheese Block, softened
250 g icing sugar
135 g of Oreo Double Stuff Cinnamon Bun cookies, roughly chopped
20 g freeze dried raspberries, roughly chopped
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed


  1. Preheat oven to 140°C fan forced.
  2. Grease and line the base and sides of an 18cm cake tin.
  3. Place the Cadbury white chocolate block, butter, sugar and milk in a small saucepan and heat on low until melted, smooth and combined. Set aside to cool.
  4. Place the plain flour and self-raising flour in a large mixing bowl to combine. Add eggs and vanilla and pour in cooled chocolate mixture from step 2. Whisk to combine.
  5. Pour into cake tin and bake for 1 hour 45 minutes until a skewer inserted comes out clean.
  6. Allow cake to cool completely , then cut in half.
  7. Buttercream
  8. To make the buttercream, whisk the butter and PHILADELPHIA cream cheese in the bowl of a freestanding electric mixer. Add the icing sugar until combined.
  9. Melt down the Cadbury White Baking Chocolate Block and set to cool. Add the cooled melted chocolate to the buttercream mixture and whisk until smooth, creamy and spreadable.
  10. Spread icing between two layers of the cake. Place on a serving plate and ice the top and sides.
  11. Scatter over the crushed OREO cookies and raspberries to garnish.

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