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 and we all really enjoyed it. I especially loved the Decorator’s Buttercream Frosting recipe. I have been looking for a good recipe for a Buttercream Frosting that holds up good when decorating and this one does plus it taste good. Thank you.
Does the cooking time change if I use a 9 inch and not 8 inch pans
Looks great, I am a baker am gonna try this!
Thank you for this recipe! I plan to make it soon. If my husband saw this now, I think he would be asking me how soon I could make it! That frosting and all of it is just the best looking and looks delish!
Happy New Year and for all you do!
Yummy❤
Can I use a 6”x3” round and what is the time difference.
Beautiful cake! I will give a try.
This looks so delicious! Have you ever tried this recipe in cupcake form? I’m working on portion control so I can have my cake and eat it too!
Thank you for all of your wonderful recipes!
Most impressive looking cake I’ve made in my 68 years!😊. I did your icing using KerryGold Irish for the butter, and used almond flavor instead of the lemon. It whipped up so beautifully without the meringue powder that I was able to pipe the rosettes all over the cake. Didn’t look like I would have enough for the entire top so I put cherry pie filling in the center. So, so pretty and so good!
I’d give it 10 stars if I could! This is a beautiful and delicious cake that my family raved about. So easy to prepare! I used a Duncan Hines dark chocolate brownie mix and their white cake mix. I added a light layer of simple syrup to the brownie side of the layers as they were cooling. Then I wrapped and froze the layers and frosted the next day with your recipe for American buttercream frosting, adding 1 tsp vanilla and 1/2 tsp vanilla extract. So delicious! This is officially my new favorite cake!
When it states line the pan with parchment, does it mean just in the bottom of the pan or a full sheet up over the bottom and sides. I usually just coat the pans with butter and flour
i used parchment on bottom only and still sprayed with baking spray