Baking Dessert

Caramel mud cake

Name: Caramel mud cake with caramel sauce recipe
Yield: 10
Ingredients: 375g salted butter, chopped; 330g brown sugar; 2 x 380g cans Nestlé Top’n’Fill Caramel; 300g plain flour; 150g self-raising flour; 3 large eggs, lightly beaten; 250g caster sugar; 60g glucose syrup; Juice of 1/2 lemon, strained; 300g cream cheese, at room temperature; 200g salted butter, at room temperature; 400g icing sugar mixture, sifted; 2 tsp vanilla bean paste

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by Dominic Smith

May 28, 2025

There's mud cake, and then there's this indulgent caramel mud cake with decadent vanilla icing and gooey caramel sauce drizzled on top. Perfect as a birthday cake (for all ages!) or an impressive afternoon tea treat, this delicious caramel mud cake recipe is worth keeping close.

Recipe note: You’ll need a 24cm, 7.5cm-deep round cake pan.

375g salted butter, chopped
330g brown sugar
2 x 380g cans Nestlé Top’n’Fill Caramel
2 cups (300g) plain flour, sifted
1 cup (150g) self-raising flour, sifted
3 large eggs, lightly beaten

Caramel sauce

250g caster sugar
60g glucose syrup
Juice of 1/2 lemon, strained

Vanilla icing

300g cream cheese, at room temperature
200g salted butter, at room temperature
400g icing sugar mixture, sifted
2 tsp vanilla bean paste

Method

1.

Preheat oven to 160°C/140°C fan-forced. Grease the base and side of a 24cm, 7.5cm-deep round cake pan and line base and side with baking paper.
2.

Place butter, brown sugar and 1 tsp salt flakes in a large saucepan over low heat and stir until smooth and combined. Whisk in caramel until smooth, then transfer to a large heatproof bowl and cool. Stir in flours and egg. Transfer batter to prepared pan and tap firmly on bench to knock out air pockets.
3.

Bake for 1 hour, then cover loosely with foil and bake for a further 50 minutes- 1 hour, until a skewer inserted in centre comes out clean. Remove from oven and cool in pan for 30 minutes. Turn out onto a wire rack to cool completely. Once cooled, trim top of cake to level. Enjoy offcuts while finishing making the cake.
4.

Meanwhile, for caramel sauce, combine caster sugar, glucose and 150ml water in a medium saucepan over high heat. Bring to the boil and cook, swirling pan occasionally, for 8-10 minutes, until a golden caramel. Remove from the heat and gradually whisk in lemon juice combined with 50ml water, taking care of the steam. You should have a glossy caramel sauce (see note). Set aside to cool to room temperature.
5.

For the icing, place cream cheese and butter in a stand mixer fitted with the paddle attachment. Beat on medium-high speed until pale and smooth. Add sugar and vanilla and beat on medium speed until well combined.
6.

To serve, transfer the cake to a large platter and coat top and side with icing. Drizzle with caramel sauce and, using a small offset spatula, spread as desired.