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.
Wow!!! Cannot wait to make this cake !!
I really wanted this to work. First the “goop” did not make the brownie cake release from the pan. In fact it was worse than if I just used butter or parchment. The brownie was very gooey and almost felt undercooked. It looked like this would be a fun cake to make, but it just didn’t work for me.
I made the decorators buttercream frosting and it was delicious, easy to make, and the perfect consistency for decorating.
Why do you add meringue powder to your frosting ? Will the frosting taste lemony when add the lemon juice ?
Hi, Rita! I work with iambaker and am happy to help with questions. Meringue powder helps to stabilize the frosting (keeps it from drooping). But, you don’t have to use it. However, you may need to add more confectioners’ sugar. As for the lemon, no, you will not taste that in the frosting. Have a great day!
Dear amenda every i looking your site. i finding new cake recipe but still not new one. please update new cake recipe
A little confused by the way the instructions for the cake are written. Initially I thought it called for removing the brownies from the pans and reusing the pans for the white cake. But do you pour the cake batter on top of the par-baked brownies and bake them again?
Thanks!
Does your homemade brownies mix make enough for this recipe
You will want to double that recipe. 🙂
So the brownie bakes apart or together with the white cake? didnt get that part 🙁
Can you tell me where I can purchase meringe powder?
This is the most amazing, fluffiest, and perfectly sweet frosting that I’ve ever made, not to mention, ever tasted! I love it so much! It’s just absolutely delicious and perfect!