A rich, buttery white chocolate mudcake that stays moist for days, carves cleanly under fondant, and works equally well as a party layer cake or a simple weekend bake. Made with our new Baking Pleasures Deluxe Classic White Blondie Mudcake Mix.
Why This Mudcake Is Different
Most white cakes bake up light and airy, which sounds appealing until you try to stack them, carve them, or eat a slice the next day and find they have dried out completely. A proper white mudcake is dense, buttery, and built for celebration baking. It holds its shape under buttercream and fondant, freezes beautifully, and genuinely tastes better on day two once the crumb has settled and the flavour has deepened.
Our White Blondie Mudcake Mix is formulated on a commercial bakery base and repacked here at our Tweed Heads store. You get the same rich, fudgy texture that professional cake decorators rely on, with none of the measuring and none of the guesswork.
What You Need
For the Mudcake (1kg bag makes two deep 8-inch round layers)
- 1 bag Baking Pleasures Deluxe Classic White Blondie Mudcake Mix (1kg)
- 480g water (approximately 2 cups)
- 210g eggs (approximately 4 large eggs)
- 180g vegetable oil
For the White Chocolate Buttercream
- 230g unsalted butter, softened to room temperature
- 150g good quality white chocolate, melted and cooled
- 1 teaspoon vanilla extract
- 435g (3½ cups) icing sugar, sifted
- 2-3 tablespoons full cream milk
Equipment You'll Need
- Two 8-inch round cake pans (lined with baking paper)
- Cake Craft Scraper with Handle 28cm, for smooth, professional-looking sides ($16.95)
- Cake Craft Piping Tip Set 36pcs, if you want to pipe rosettes or borders ($19.95)
- Cake Craft Disposable Piping Bags 100pcs, always handy to have a bulk pack ($10.95)
- Round Gold Mirror Masonite Cake Board 10 Inch, for presenting and transporting the finished cake ($4.50)
To Finish
- Fresh raspberries or strawberries
- White chocolate shavings or curls (optional)
- Sprinks Lullaby Glitz Pastel Blend Sprinkles 80g, gorgeous pastel blend for scattering over the top ($8.95)
- BULK Pearl White Bubble Bubble Sprinkles by Sprinks 500g, pearlescent white spheres for an elegant finish ($25.95)
- Dried Edible Pressed Flowers A5 Card, real pressed flowers for a stunning botanical finish ($26.95)
Key Details
| Prep time | 15 minutes |
| Bake time | 35-40 minutes |
| Total time | Approx. 2 hours (including cooling) |
| Serves | 12-16 |
| Tin size | Two 8-inch round cake pans |
| Bake temp | 175°C (fan-forced 155°C) |
Method
Step 1, Mix the Batter
Preheat your oven to 175°C (155°C fan-forced). Grease and line two 8-inch round cake pans with baking paper.
In a large mixing bowl, combine the White Blondie Mudcake Mix, water, eggs, and vegetable oil. Using a stand mixer or hand beaters:
- Mix on low speed for 1 minute, scraping down the bowl.
- Continue mixing on low speed for 3 minutes until smooth and combined.
The batter will be thick and creamy.
Step 2, Bake
Divide the batter evenly between the two prepared tins. Bake for 35-40 minutes, or until a skewer inserted into the centre comes out with just a few moist crumbs (not wet batter).
Avoid opening the oven door before the 30-minute mark, mudcakes need an undisturbed bake to set properly.
Transfer to a wire rack and allow to cool completely in the tin before turning out.
Pro Tip: Wrap the completely cooled cake layers tightly in cling wrap and refrigerate overnight. White mudcake carves and layers far more cleanly after a rest in the fridge, and the flavour deepens considerably on day two.
Step 3, Make the White Chocolate Buttercream
Melt the white chocolate in a microwave in 20-second bursts, stirring between each, until just smooth. Set aside to cool until it is no longer warm to the touch.
In a large bowl, beat the softened butter with an electric mixer on medium speed until pale and creamy, about 3 minutes. Add the vanilla extract.
Add half the sifted icing sugar and 1 tablespoon of milk and beat to combine. Add the remaining icing sugar and beat until smooth. Pour in the cooled melted white chocolate and beat until fully incorporated and fluffy. Add an extra tablespoon of milk if the buttercream is too thick to spread.
Step 4, Assemble
Place one cooled cake layer on a cake board or plate. Spread a generous layer of white chocolate buttercream over the top. Place the second layer on top (flip it upside down for a flat surface).
Frost the top and sides of the cake with the remaining buttercream and smooth with a bench scraper.
Finish with fresh raspberries, white chocolate curls, or a handful of freeze-dried strawberries for colour.
Best For
- Tiered celebration and wedding cakes
- Birthday layer cakes
- Bakers wanting a reliable fondant base
- Make-ahead cakes (keeps refrigerated for up to 5 days)
Frequently Asked Questions
Can I use this as the base for a fondant-covered cake? Yes, and it is ideal for it. The dense crumb holds up without buckling, and the cake can be ganached before applying fondant for a perfectly smooth finish.
Can I freeze this cake? Absolutely. Wrap individual layers tightly in cling wrap and store in an airtight container or zip bag in the freezer for up to 2 months. Thaw in the fridge overnight before decorating.
Can I make cupcakes with this mix? Yes, one 1kg bag makes approximately 24 standard cupcakes. Fill liners two-thirds full and bake at 175°C for 18-22 minutes.
What other frostings work with this cake? The White Blondie base pairs beautifully with white chocolate ganache, Swiss meringue buttercream, or a passionfruit curd filling. It also works wonderfully with a fresh berry layer sandwiched between the tiers.
Complete the Look: Decoration Ideas
A white blondie mudcake is a stunning blank canvas. Here are a few ways to take it from "delicious" to "showstopper":
Elegant and botanical: Scatter dried edible pressed flowers across the top for a florist-inspired finish that requires zero extra skill.
Pretty pastel: Sprinkle Lullaby Glitz Pastel Blend Sprinkles or Pearl White Bubble Bubble Sprinkles over the freshly frosted top for a soft, celebration-ready finish.
Colour tinted frosting: Add a drop of Colour Mill Oil Based Colouring to the buttercream to match any party theme.
Wafer paper sails: Cut Cake Craft A4 Edible Wafer Paper into triangles and stand them upright in the frosting for a dramatic modern finish.
Shop What You Need
- Baking Pleasures White Blondie Mudcake Mix 1kg, $18.99
- Round Gold Mirror Cake Board 10 Inch, $4.50
- Cake Craft Scraper with Handle 28cm, $16.95
- Cake Craft Piping Tip Set 36pcs, $19.95
- Sprinks Lullaby Glitz Pastel Blend Sprinkles 80g, $8.95
- Dried Edible Pressed Flowers A5 Card, $26.95
Find everything you need at Baking Pleasures, in-store at 27 Minjungbal Drive, Tweed Heads NSW, or online with nationwide delivery.