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  • Sesame free
  • Shellfish free
  • Seafood free
  • Vegetarian

This decadent caramel mud cake has a lovely golden colour and a buttery, moist crumb – just perfect with a cup of tea. 

  • Serves10, serves 10-12
  • Cook time2 hour
  • Prep time20 minutes, + cooling time
Caramel mud cake


  • 1 1/2 cups (225g) plain flour
  • 1/2 cup (75g) self-raising flour
  • 1/4 cup (60ml) boiling water
  • 1 tsp instant coffee powder
  • 250g butter, chopped
  • 1 cup (220g) brown sugar
  • 395g can Nestlé Top’n’Fill Caramel
  • 1/4 tsp salt
  • 2 Coles Australian Free Range eggs, lightly whisked
  • Chopped roasted salted peanuts, to serve
  • Fresh berries, to serve

Caramel chocolate ganache

  • 300g white chocolate, coarsely chopped
  • 1/2 cup (125ml) thickened cream
  • 1/4 tsp salt

Nutritional information

Per serve: Energy: 1806kJ/432 Cals (21%), Protein: 6g (12%), Fat: 25g (36%), Sat Fat: 16g (67%), Sodium: 139mg (7%), Carb: 48g (15%), Sugar: 35g (39%), Dietary Fibre: 1g (3%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 150°C. Grease a 20cm square cake pan. Line base and sides with baking paper.

  2. Step 2

    Place the combined flours in a large bowl. Combine the boiling water and coffee in a small bowl, stirring until coffee dissolves.

  3. Step 3

    Place the butter and sugar in a medium saucepan over medium heat. Cook, stirring, for 5 mins or until butter melts and mixture is smooth. Remove from heat. Add the coffee mixture and use a balloon whisk to stir to combine. Add the Top’n’Fill and salt and stir to combine. Add the combined flour and stir to combine. Add the egg and stir until well combined.

  4. Step 4

    Pour mixture into prepared pan. Bake for 1 hour 30 mins or until a skewer inserted into the centre comes out clean. Set aside in the pan for 30 mins to cool. Transfer to a wire rack to cool completely.

  5. Step 5

    Meanwhile, to make the ganache, line a baking tray with baking paper. Sprinkle the chocolate over the tray in a single layer. Bake, stirring every 10 mins, for 30 mins or until chocolate is golden brown and caramelised.

  6. Step 6

    Place the cream and salt in a small saucepan over medium heat. Bring to a simmer. Add the caramelised chocolate. Stir over low heat until ganache is smooth and combined. Transfer to a heatproof bowl. Place in the fridge for 30 mins or until ganache is thick and spreadable.

  7. Step 7

    Place the cake on a serving platter. Spread the top with ganache and sprinkle with peanuts. Serve with strawberries.

Recipe tip

You could also decorate the cake with toasted walnuts, almonds or hazelnuts, fresh raspberries, dark chocolate or caramel-coated popcorn.

Clever storage:
Store leftover eggs in their carton on an inside fridge shelf, not the fridge door. They should last for up to 3 weeks from the date you bought them.

Caramel mud cake recipe

Rich and moist, with a buttery and slightly nutty flavour, this caramel mud cake is one you and your guests will absolutely adore. The cake is dense, rich and fudgy, so if you need to make a layered cake for a celebration, this is the recipe for you. Using just fridge and pantry staples, follow the recipe to learn how to whip up an impressive dessert for dinners, birthdays, potlucks, picnics, barbecues and showers.

How to make the best caramel mud cake

Here is some advice for when you make this caramel mud cake with caramel ganache:

  • Only use brown sugar so you get the golden colour.
  • Don’t rush the baking process; mud cakes need to cook slowly for best results.
  • Loosely cover the top of the cake with foil if it is browning too much while in the oven. 
  • Ensure the cake is still warm while you are spreading the ganache (what you will use as the caramel mud cake icing), so that it doesn’t set while you are trying to smooth it.
  • While you can serve it the day of baking, a mud cake gets more fudgy if you let it set before serving. Place the mud cake in an airtight container in a dark and dry place at room temperature, and allow it to set overnight.

Storing and serving your caramel mud cake

To store, place the cooled cake in an airtight container at room temperature for up to 7 days. To freeze, wrap the cooled cake in plastic wrap and foil, then place in the freezer for up to 3 months. Defrost and allow the cake to come to room temperature to serve.

Now get cooking

This best caramel mud cake recipe is perfect for social gatherings and celebrations or to enjoy with a mid-afternoon cuppa. For other caramel-flavoured desserts, check out these recipes for Curtis Stone’s brown butter and salted caramel slicesalted caramel apple pie and banana cream pie with maple caramel.