This showstopping White Layer Cake with Fudgy Brownie is two layers of brownies, two layers of white cake, frosted with a beautiful buttercream rosette. I have the perfect decorator’s buttercream you can use to create a pretty design.
White Layer Cake with Brownie
If you look at the cake, it’s all about the lovely rose design using my decorator’s frosting. No one would know that it is made with box mixes of a cake and brownies! Yes, you could simply frost the cake with any kind of frosting, but don’t give up on the rosettes just yet. I have a full tutorial on how to make a rose cake.
Cake Ingredients
Brownies: Grab a box of brownie mix (I like the fudge variety) to make the brownie layers.
Cake: All you need is a box of white cake mix that perfectly complements the brownies.
How to Frost with Decorator’s Buttercream
- Chill the cake before applying a thin crumb coat. This will help the crumbs to adhere better.
- Once the crumb coat is applied, add a generous amount of buttercream for the final coat, creating a rose design as desired. Directions for How to Make a Rose Cake here.
Can I Use Different Frosting?
Sure! This cake is delicious even without any fancy designs. If you do not use decorator’s buttercream, try my American Buttercream, some easy frosting options, chocolate buttercream, or even store-bought frosting.
Can I Make this Cake Without Box Mixes?
Definitely! If you are feeling up to it, this cake can definitely be made homemade. I recommend using my homemade brownie mix, along with my white cake recipe.
Can I Make this Cake in a Different Pan?
Sure. If you would like to make this white layered cake with fudgy brownie in a 9×13-inch baking dish, I recommend using the boxed mixes. I have not tested my homemade recipes in that size of a pan.
How to Store White Layer Cake with Fudgy Brownies
To store the cake after frosting, cover it with a cake dome or a large bowl. It will last at room temperature for 4-5 days. If you have cut the cake, place plastic wrap against the cut side to keep the cake from drying out.
White Layer Cake with Fudgy Brownie
Ingredients
- 1 box (18.4 ounces) brownie mix
- 1 box (15.25 ounces) white cake mix
- decorator's buttercream, for frosting
Instructions
- Preheat the oven to 350°F. Line two 8-inch round cake pans with parchment paper and spray with nonstick cooking spray.
- Prepare the brownie batter according to package instructions and divide evenly between the prepared cake pans.
- Bake the brownies for 10 minutes.
- While the brownies are baking, prepare the white cake batter according to package instructions.
- Remove the partially baked brownies from the oven and evenly divide the white cake batter between the two pans, pouring it over the brownies.
- Return the cake pans to the oven and bake for an additional 16-22 minutes, or until a toothpick inserted into the center comes out with crumbs but no wet batter. The cake should dome slightly and start to pull away from the sides of the pan.
- Let the cake cool before adding the decorator's buttercream.
Notes
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
I made this cake for a Thanksgiving party. I used my cheesecake pans because I didn’t want any falling apart when I took it out of pan. It did bake an extra 5 min on the 22 but was perfectly smooth and flat for stacking. In the freezer tonight so I can do a crumb coat Wed. It looks delicious, looking forward to making my first rose covered cake.
I love making and baking your goodies,they are mind blowing but most of all I like your baking tips💕👍💯👏🌷
I love you girl, thanks for making me happy with all your baking my husband will love this!
I screwed up dividing the dough…time for scale use for mou😎
It looks wonderful. I am going to try both complete scratch and with the box recipe
Is there any peanut or strawberry or caramel recipe fir the filling vs brownie mixture? My daughter and I are allergic to chocolate.
You say “After 10 minutes in the oven, carefully remove brownies. Equally divide the white cake batter between the two brownie pans and return to the oven to bake for 16-22 minutes.”
Does this mean to take the brownie layers OUT of the pans and put the cake mix into the empty pans to bake, or are you simply removing the brownie layers from the oven and pouring the cake mix on top of the brownie layers?
Remove brownies from oven and pour cake batter over top.
Hi Amanda. Two quick things, please… First, thank you for saving me with brilliant and beautiful ideas for my niece’s baby shower this weekend! My only complaint is how difficult it was (is) to decide. (still not (100%) Everything looks so delicious, yet doable, even for a novice baker! Which brings me to my second dilemma… I’m relatively new and have yet to purchase a standing mixer. Is there any way to fudge that (so to speak) in a recipe that calls for one? I saved your Perfect Crusting Buttercream recipe just in case, but would still like to know since it doesn’t appear my attempts to convince my husband that “I can make the money back in no time!” are going to work any time soon and I still have a long way to go with my decorating skills. Any and all help is truly appreciated!
Hi Beth! So you can definitely make buttercream in a bowl with a hand-held mixer, you just want to make sure it’s on high and that you mix for a GOOD 5 minutes. This will ensure creamy perfection. (May need to adjust liquids to get the creaminess you prefer) There are some great stand mixers out there that are relatively inexpensive… and it’s always fun to browse online, right? 🙂
mouth is watery I can taste the cake oh my God I am going to try this it looks so delicious thank you for posting
The white cake and brownie cake looks so good I would like the recipe for cake and butter cream frosting