Milk chocolate mud cake recipe is a rich, dense, and indulgent dessert that brings deep chocolate flavor in every slice.
My Baking Addiction inspired this version, and I have made this milk chocolate mud cake recipe multiple times, adjusting the frosting and chocolate proportions slightly to suit my taste.
I baked milk chocolate mud cake recipe in a home kitchen rather than a bakery style, adding a personal touch to the texture and sweetness.
Today, I will show step-by-step how to make this milk chocolate mud cake recipe, highlighting both traditional baking methods and my own modifications for a moist, flavorful result.
About This Milk Chocolate Mud Cake Recipe
This milk chocolate mud cake recipe delivers a rich, deep chocolate flavor that is moist and tender. The dark chocolate and cocoa powder creates an intense chocolate base, while the brown sugar adds subtle caramel notes and sweetness.
Eggs and butter give the cake a soft, dense texture, and milk makes it slightly creamy. The milk chocolate frosting adds a smooth, sweet layer that complements the cake’s richness.
Key ingredients include unsalted butter, dark chocolate, brown and caster sugar, cocoa powder, milk, eggs, flour, baking powder, vanilla essence, and a pinch of salt, resulting in a decadent chocolate dessert.
How To Prepare Milk Chocolate Mud Cake Recipe?
Preparation time: 20 minutes
Cooking time: 70 minutes
Total time: 1 hour 30 minutes
Course: Dessert
Cuisine: International
Yield: 14 servings
Kitchen Utensils
- Large mixing bowl
- Medium saucepan
- Whisk or electric mixer
- Measuring cups and spoons
- 23 cm (9-inch) round or square cake tin
- Baking parchment
- Spatula
- Cooling rack
Ingredients
For the Mud Cake:
- 250 g unsalted butter
- 1 teaspoon instant coffee granules
- 200 g dark chocolate block
- 200 g caster sugar (1 cup)
- 180 g plain flour (1 ½ cups)
- 220 g brown sugar, packed (1 cup)
- 50 g unsweetened cocoa powder (½ cup)
- 360 ml milk (1 ½ cups)
- 3 large eggs
- 1 tablespoon baking powder
- 1 tablespoon vanilla essence
- 1 teaspoon salt
For the Milk Chocolate Frosting:
- 340 g unsalted butter (3 sticks / 1 ½ cups)
- 75 g unsweetened cocoa powder (¾ cup)
- 120 ml milk (½ cup)
- 2 teaspoons vanilla extract
- 840–960 g confectioners’ sugar (7–8 cups)
Instructions
1. Start by preheating your oven to 160°C (320°F). Prepare your cake pan by greasing it with butter or a little oil, then line the bottom with baking parchment so the cake won’t stick.
2. Next, melt the chocolate and butter together. Place the butter and chocolate in a medium saucepan over low heat. Add a pinch of instant coffee to enhance the chocolate flavor. Stir constantly until everything is fully melted and smooth. Take the pan off the heat and let the mixture cool slightly.
3. While the chocolate mixture cools, mix the wet ingredients. In a large bowl, whisk together the eggs, caster sugar, brown sugar, and vanilla until the mixture is a little fluffy. Slowly pour in the melted chocolate and butter, stirring continuously until it blends completely.
4. Now prepare the dry ingredients. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
5. Combine the wet and dry ingredients. Gradually fold the dry mixture into the wet mixture, adding the milk a little at a time. Stir gently until the batter is smooth and glossy, with no lumps. Be careful not to over mix.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula so it’s even.
7. Bake the cake in the preheated oven for 60–70 minutes. Test for doneness by inserting a skewer into the center; it should come out mostly clean with a few moist crumbs. Be careful not to over bake the cake should stay dense and fudgy.
8. Let the cake cool in the pan for 10–15 minutes, and then transfer it to a wire rack to cool completely before frosting.
9. To make the frosting, melt some butter in a small saucepan over low heat. Stir in cocoa powder, milk, and vanilla until smooth. Gradually sift in icing sugar while beating, until the frosting is creamy and easy to spread.
10. Finally, frost the cooled cake. Use a spatula to spread the frosting evenly over the top and sides. You can smooth it out or create swirls for a decorative finish.
Notes: Using coffee granules intensifies the chocolate flavor without making the cake taste like coffee. Ensure the cake is completely cool before frosting to prevent the frosting from melting. For extra richness, you can fold in chocolate chips or chunks before baking.
Nutrition Facts Of Milk Chocolate Mud Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 450 kcal |
| Protein | 6 g |
| Fat | 25 g |
| Carbohydrates | 55 g |
| Sugars | 38 g |
| Fiber | 3 g |
Why This Recipe Is A Must-Try?
This milk chocolate mud cake recipe is a must-try because it delivers deep, rich chocolate flavor and a moist, tender texture that feels indulgent without being overly sweet.
The balance of dark chocolate, cocoa, and brown sugar creates a layered taste, while the milk chocolate frosting adds creamy sweetness that complements the cake perfectly.
Baking this milk chocolate mud cake recipe at home allows for slight personal adjustments, making it richer or lighter depending on preference.
It produces a visually impressive dessert that tastes as good as it looks, leaving a memorable impression on anyone who tries it.
Why My Recipe Works
My milk chocolate mud cake recipe works because the ingredients and method are balanced to create a dense, moist, and rich chocolate cake every time.
Melting the chocolate and butter together ensures a smooth, glossy base, while adding coffee granules deepens the chocolate flavor.
Alternating dry ingredients with milk in the batter keeps the texture soft without being heavy. Baking at a low temperature prevents overcooking, maintaining the fudgy center.
Cooling the milk chocolate mud cake recipe completely before frosting ensures the frosting spreads smoothly. These steps combined create a cake that holds its shape, tastes indulgent, and delivers consistent results.
My Favorite Ways To Serve It Up
My favorite ways to serve milk chocolate mud cake recipe highlight its rich, indulgent flavor. I like to slice it thick and serve it slightly warm so the chocolate frosting feels soft and creamy.
Adding fresh berries or a drizzle of chocolate sauce enhances the chocolate depth. A scoop of vanilla or salted caramel ice cream on the side balances the sweetness and adds a cool contrast.
For special occasions, I sometimes layer milk chocolate mud cake recipe with extra frosting or decorate with chocolate shavings, nuts, or edible flowers to make it look as delightful as it tastes.
Expert Tips And Tricks
1. The flavor of your cake comes mostly from the chocolate and butter, so don’t skimp. Choose high-quality chocolate and unsalted butter for a richer, smoother taste.
2. A small amount of instant coffee in melted chocolate intensifies the chocolate flavor without making it taste like coffee. It’s a simple trick that makes the cake taste more indulgent.
3. When folding the dry ingredients into the wet, mix gently and just until combined. Over mixing can make the cake tough instead of fudgy and soft.
4. Oven temperatures can vary, so it’s worth using an oven thermometer. Baking too hot can dry out the cake, while too low can make it undercooked in the center.
5. Insert a skewer into the center of the cake. It should come out with a few moist crumbs, not completely dry. This ensures your mud cake stays dense and fudgy.
6. Patience pays off. If the cake is even slightly warm, the frosting will melt and slide off. Let the cake cool fully on a wire rack for best results.
Best Variations
➤ Nutty Chocolate Mud Cake – Fold in chopped walnuts, pecans, or hazelnuts into the batter for added crunch and flavor.
➤ Coffee-Infused Mud Cake – Add a teaspoon of instant coffee or espresso powder to the chocolate mixture to deepen the chocolate taste.
➤ Fruit-Studded Mud Cake – Mix in dried cherries, cranberries, or raspberries to give the cake subtle tartness and a fruity twist.
➤ Caramel Swirl Mud Cake – Swirl homemade or store-bought caramel into the batter before baking for a gooey, sweet surprise.
➤ Spiced Chocolate Mud Cake – Add a pinch of cinnamon, nutmeg, or chili powder to the dry ingredients for a warm, aromatic flavor.
Proper Storage
Proper storage of milk chocolate mud cake recipe keeps it fresh and moist. Once the cake has completely cooled, wrap it tightly in plastic wrap or place it in an airtight container.
Store at room temperature for up to 3 days. For longer storage, keep the milk chocolate mud cake recipe in the refrigerator for up to one week, making sure it is well covered to prevent it from drying out.
The frosting may firm up in the fridge, so allow the cake to come to room temperature before serving for the best texture and flavor.
Frequently Asked Questions
What is a mud cake?
Mud cake is a dense, fudgy chocolate cake, richer and heavier than a typical sponge cake. It uses melted chocolate and butter, with a high fat‑to‑flour ratio, producing a soft, moist interior rather than a light, airy crumb.
Why did my mud cake turn out dry?
Dryness usually happens when the cake is over baked, when too much flour is used, or when the batter is over mixed. Over baking extracts too much moisture; too much flour absorbs it; over mixing can develop gluten and toughen the crumb.
Why did my cake sink in the middle?
A sinking center often means the cake was under baked the edges set but the middle didn’t finish baking. Over mixing (introducing too much air) or too much liquid compared with the leavening can also cause collapse after baking.
Can I make this cake as a two layer cake?
Yes. It’s possible to divide the batter into two smaller cake tins and bake both layers, yielding a cake suitable for stacking or decorating.
Can I freeze mud cake?
Yes. Once the cake has cooled completely, wrap it tightly (plastic wrap + foil) or put it in a freezer safe container or bag. Properly stored, it can last for weeks or even a few months. Thaw in the fridge (whole cake or slices) before serving
Conclusion
This milk chocolate mud cake recipe is an amazing recipe that everyone will love. Its rich, moist texture and creamy chocolate frosting make it a dessert that always impresses.
I make this milk chocolate mud cake recipe every time for special occasions or whenever I want a delicious treat and my easy method ensure consistent results.
The step-by-step approach keeps it simple, even for beginners, while producing bakery-quality flavor. I hope you try this milk chocolate mud cake recipe and enjoy making it as much as I do, creating moments of sweet delight for family and friends.
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Milk Chocolate Mud Cake Recipe
Equipment
- Large mixing bowl
- Medium saucepan
- Whisk or electric mixer
- Measuring cups and spoons
- 23 cm (9-inch) round or square cake tin
- Baking parchment
- Spatula
- Cooling rack
Ingredients
For the Mud Cake:
- 250 g unsalted butter
- 1 teaspoon instant coffee granules
- 200 g dark chocolate block
- 200 g caster sugar 1 cup
- 180 g plain flour 1 ½ cups
- 220 g brown sugar packed (1 cup)
- 50 g unsweetened cocoa powder ½ cup
- 360 ml milk 1 ½ cups
- 3 large eggs
- 1 tablespoon baking powder
- 1 tablespoon vanilla essence
- 1 teaspoon salt
For the Milk Chocolate Frosting:
- 340 g unsalted butter 3 sticks / 1 ½ cups
- 75 g unsweetened cocoa powder ¾ cup
- 120 ml milk ½ cup
- 2 teaspoons vanilla extract
- 840 –960 g confectioners’ sugar 7–8 cups
Instructions
- Start by preheating your oven to 160°C (320°F). Prepare your cake pan by greasing it with butter or a little oil, then line the bottom with baking parchment so the cake won’t stick.
- Next, melt the chocolate and butter together. Place the butter and chocolate in a medium saucepan over low heat. Add a pinch of instant coffee to enhance the chocolate flavor. Stir constantly until everything is fully melted and smooth. Take the pan off the heat and let the mixture cool slightly.
- While the chocolate mixture cools, mix the wet ingredients. In a large bowl, whisk together the eggs, caster sugar, brown sugar, and vanilla until the mixture is a little fluffy. Slowly pour in the melted chocolate and butter, stirring continuously until it blends completely.
- Now prepare the dry ingredients. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
- Combine the wet and dry ingredients. Gradually fold the dry mixture into the wet mixture, adding the milk a little at a time. Stir gently until the batter is smooth and glossy, with no lumps. Be careful not to over mix.
- Pour the batter into the prepared cake pan and smooth the top with a spatula so it’s even.
- Bake the cake in the preheated oven for 60–70 minutes. Test for doneness by inserting a skewer into the center; it should come out mostly clean with a few moist crumbs. Be careful not to over bake the cake should stay dense and fudgy.
- Let the cake cool in the pan for 10–15 minutes, and then transfer it to a wire rack to cool completely before frosting.
- To make the frosting, melt some butter in a small saucepan over low heat. Stir in cocoa powder, milk, and vanilla until smooth. Gradually sift in icing sugar while beating, until the frosting is creamy and easy to spread.
- Finally, frost the cooled cake. Use a spatula to spread the frosting evenly over the top and sides. You can smooth it out or create swirls for a decorative finish.
Notes
Nutrition Facts Of Milk Chocolate Mud Cake Recipe
Calories: 450 kcal | Protein: 6 g | Fat: 25 g | Carbohydrates: 55 g | Sugars: 38 g | Fiber: 3 gHi! I’m Sophia, your trusted cake guide with years of hands-on baking experience. I’m passionate about creating delicious and wholesome cakes that bring happiness to every occasion and home. Whether you’re a beginner or seasoned baker, I’m here to share tips, recipes, and inspiration to make your baking journey enjoyable and rewarding. From classic flavors to healthy twists, my goal is to help you discover the joy of baking and sharing beautiful cakes with family and friends.