This is honestly the ONLY Caramel Mud Cake recipe you will ever need – I promise!!
This melt and mix easy Caramel Mud Cake recipe is one of my go to recipes whenever I’m looking to make a cake which is going to impress people and make them think I’ve spent hours in the kitchen putting it together! This recipe is based on my simple Caramel Cake recipe but this time I’ve made it a bit more ‘fancy’ by adding caramel popcorn to the top of the cake and I’ve also finally included Thermomix instructions too – hooray!
This Caramel Mud Cake has a fabulous dense but soft texture and your spoon will just cut straight through it. What makes this cake perfect for all of us caramel lovers out there, is that this recipe uses Caramel Top n Fill AND Caramello Chocolate in the cake, and then you use the leftover Caramel Top n Fill to top your cake – how easy and delicious is that?!
Tips for making this easy Caramel Mud Cake Recipe
- If you want to cut down on dishes, you can make this cake by mixing all the ingredients together the saucepan you use to melt the chocolate and butter, however if you don’t want to give your arms a good work out with all the mixing (it is a good way to burn off all the slices of cake you are going to eat!), you can also use an electric mixer.
- If making this cake using a Thermomix, the time it takes to melt the chocolate and butter mixture may vary depending on the temperature of your ingredients.
- You can also top this cake with dark or white chocolate ganache if you prefer.
- This Simple Caramel Cake will keep in an airtight container for up to 5 days.
For more simple cake recipes, check out our ‘Cakes and Cheesecakes for All Occasions‘ eBook – also available in a Thermomix version.
Easy Caramel Mud Cake Recipe
This EASY Caramel Mud Cake recipe takes no time at all to make and is perfect for any occasion. Both regular and Thermomix instructions included.
Ingredients
- 200 grams butter
- 100 grams white chocolate
- 220 grams Caramello Chocolate
- 200 mls water
- 1 tin Nestle Top n Fill
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup plain flour
- 1 cup self raising flour
- 50 grams caramel popcorn to decorate
Instructions
- Preheat your oven to 150ºc and line the base and sides of a 20cm round cake tin with baking paper.
- Place the butter, white and caramello chocolates into a large saucepan and add 200mls of water. Cook over a medium heat (stirring occasionally) until the butter and chocolate have melted and the ingredients have combined. Set aside for 5 minutes to cool slightly.
- Meanwhile, transfer the Caramel Top n Fill into a small bowl and whisk until it’s a smooth consistency. Add ¾ of the Top n Fill (approximately 200g) to the saucepan with the melted ingredients, as well as the brown sugar and vanilla and whisk to combine. Alternatively you can transfer all of the ingredients to the bowl of an electric mixer if you prefer not to combine them by hand.
- Add the eggs to the chocolate mixture and mix to combine. Then add the sifted flours and whisk until the mixture is smooth.
- Pour the mixture into cake tin you prepared earlier and cook for 1hr and 15 mins, or until a skewer inserted into the middle comes out with moist crumbs on it.
- Once the cake has cooled completely top it with the remaining Caramel Top & Fill and decorate with caramel popcorn.
Notes
- You can also top this cake with dark or white chocolate ganache if you prefer.
- This Simple Caramel Cake will keep in an airtight container for up to 5 days.
Nutrition
Calories: 560kcalCarbohydrates: 61gProtein: 7gFat: 32gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 101mgSodium: 256mgPotassium: 158mgFiber: 1gSugar: 35gVitamin A: 722IUVitamin C: 0.3mgCalcium: 91mgIron: 1mg
Tried this recipe? Please leave a rating and tag me on Instagram! Mention @createbakemake or tag #createbakemake!
Easy Thermomix Caramel Mud Cake Recipe
This EASY Caramel Mud Cake recipe takes no time at all to make and is perfect for any occasion. Both regular and Thermomix instructions included.
Equipment
- Thermomix
Ingredients
- 200 grams butter
- 100 grams white chocolate
- 220 grams Caramello Chocolate
- 200 mls water
- 1 tin Nestle Top n Fill
- 55 grams brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 150 grams plain flour
- 150 grams self raising flour
- 50 grams caramel popcorn to decorate
Instructions
- Preheat your oven to 150ºc and line the base and sides of a 20cm round cake tin with baking paper.
- Place the butter, white and caramello chocolates into your Thermomix bowl and add 200 grams of water. Cook for 3 minutes, 60 degrees, speed 2 or until the mixture is melted and has combined.
- Add 200 grams of the Caramel Top n Fill to the melted ingredients, along with the brown sugar and vanilla extract. Mix for 20 seconds, speed 5 before scraping down the sides and mixing for a further 10 seconds, speed 5
- Add the eggs, plain flour and self raising flour and mix for 10 seconds, speed 5 to combine. Scrape down the sides of your Thermomix bowl and mix for a further 10 seconds, speed 4 to ensure the mixture has been combined well.
- Pour the mixture into cake tin you prepared earlier and cook for 1hr and 15 mins, or until a skewer inserted into the middle comes out with moist crumbs on it.
- Once the cake has cooled completely top it with the remaining Caramel Top & Fill and decorate with caramel popcorn.
Notes
- You can also top this cake with dark or white chocolate ganache if you prefer.
- This Simple Caramel Cake will keep in an airtight container for up to 5 days.
Nutrition
Calories: 583kcalCarbohydrates: 66gProtein: 8gFat: 32gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 101mgSodium: 256mgPotassium: 164mgFiber: 2gSugar: 35gVitamin A: 722IUVitamin C: 0.3mgCalcium: 92mgIron: 2mg
Tried this recipe? Please leave a rating and tag me on Instagram! Mention @createbakemake or tag #createbakemake!
Amanda
Hi! I’ve made this cake twice and it has come out soft fluffy both times and not fudgy like your picture… any advice? Thank you!
Lauren Matheson
Hi Amanda, I’d suggest reducing your cooking time slightly, maybe by 5/10 minutes. The temperatures across ovens can vary slightly and to get the fudgey centre you want it to be a little undercooked. I hope that helps.
Angie
Just made this and it was enough for 3 cakes
Sophie
Hi, this was quite yummy but I found it rose much more than your picture and actually split. Did I over-mix the batter do you think?
Kelly
This looks amazing! Could I use the same recipe but put it in cupcake wrappers?
Lauren Matheson
Hi Kelly, thank you!! Hm, I haven’t tried making this recipe into cupcakes, so I’m not too sure what the cooking time would be. I’d start with giving them around 20 minutes I think x
Indian Delights
Woooww this looks yummy, I am planning to make on this Sunday Thanks for sharing such an amazing recipes…
Angela Green
I live in New Zealand, what is top n fill, is it nestle caramel sweetened condensed milk?
Lauren Matheson
Hi Angela, yes it is 🙂