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 love this idea of having a cake and brownie combo and I am hoping to give it a try tonight. 🙂 In your brownie recipe, you suggest adding extra chocolate, would you do that for this cake, or skip that part?
I would definitely do it!
If not using a box mix and using the recipes you shared for scratch baking, would I need to double the brownie recipe as it is supposed to be baked in a single small pan? Or would you just use one times the recipe and have a very thin brownie layer below the white layer?
Wanted to update…
I loved the concept of this cake, layers of fluffy white cake sandwiched between gooey brownie. So I planned to make it for my brother-in-law’s homecoming. Yesterday I made this, TWICE. I opted to use the recipes provided for making it from scratch. I have a little one with food allergies, so most everything around here has to be made from scratch. My comment above was never answered so I wasn’t sure if I needed to make one times her offered brownie recipe or if I needed to double in order for there to be enough for both pans.. The first time around, I doubled the brownie recipe to make sure there was enough to line each pan properly. The problem with that was that after the 10 minute mark, the brownies did not have a crust. I gave them a few more minutes and then hopefully put the white cake batter over top, just as Tammie below me experienced, there was too much batter in my pans, and not only did they overflow, I had what appeared to be a marble cake rather than two individual layers…
At this point I was discouraged and frustrated and still needed a cake to serve at my brother-in-law’s homecoming dinner. I decided to try again and only used one times the brownie recipe so they cooked through better and didn’t mix with the white cake batter. Doing it this way it did not seem to yield a thick enough brownie layer and the brownies became tough at the bottom, sticking to my well prepared pans and when removing the cake, the brownie layer stuck to the pan while the white layer came free relatively easily. Talk about a major disappointment!
Additionally while the white cake batter was absolutely beautiful and when given a little taste, tasted so wonderfully, I followed the recipe provided to a tee and the cakes require significantly more time to finish then what is provided in the recipe, they did not come out domed at the top at all, and truthfully I cannot imagine this cake with frosting, it is so so so sweet.
I am not giving up on the idea of this cake, but I will not be using these recipes again. I can see how some people maybe had more success using the box mixes, but the from scratch recipes, while delicious, didn’t seem to work well with the directions provided for the semi homemade version, at least in my experience. I consider myself a very experienced cook and as mentioned I followed the recipe exactly as written TWICE. I was left with four un-servable cakes, that while tasty, were a waste of my time and ingredients. The white cake recipe alone calls for six egg whites, so having made that twice, I used an entire dozen of my eggs. Super bummed. Moral of the story, if you’re going to attempt this, perhaps try with box mixes first.
Hi Jamie! So sorry there were issues. I am a bit confused that you state you followed the instructions exactly, TWICE, yet made 2 different recipes? Both of these recipes are tested independently (one over 500 times). I am truly sorry that you ran into less-than-perfect results, but I just can’t get behind the idea that it was an error within the recipes.
As far as baking time, that varies in every kitchen and adding or subtracting baking time based on your circumstances is a common thing.
I can appreciate that you don’t know me and were not present when my cakes were baked, making it easier to blame the baker than the recipe. I can also appreciate that negative feedback isn’t particularly fun to deal with. With that said, I would just add that when I said I followed your recipes to a tee, I was expressing that for both individual batters I followed your recipe(s) exactly, using the exact ingredients, proportions and directions written. The only thing that varied between the two attempts was the amount of brownie batter used as it was unclear whether to use one times the recipe provided, or two. That same question was asked by someone else so I know I wasn’t alone in wondering that.
Additionally what I find peculiar is that when doubled the brownie batter didn’t set up enough to have the white cake layered on top of it and caused the over-flowing issue. When singled, there was barely enough brownie batter for a very thin layer, nothing like what is pictured. It’s also interesting that the commenter below me experienced some of the exact issues I did when using the from scratch recipe (the over-flowing and extended bake time – which I know is common.)
I wasn’t trying to insinuate that there’s anything particularly wrong with your recipe(s), but perhaps the translation from the semi-homemade to the homemade isn’t as straightforward as it’s presented to be. I thought it may be helpful to others wanting to attempt this to hear about my attempts so they may learn from my experience. Wouldn’t want anyone else to be out a pound of butter or a dozen eggs. 😉 Simply put – and as I stated before, if I were to do this again, I’d attempt it with the cake mixes… Or, I’d do it as you have it in your book for the Vintage Cake, where the brownie layer is bake separately and then layered in when cool.
Gotcha! Thanks for the feedback.
I am baking the Vintage Cake now, however, the white cake batter is overflowing. I made your homemade white cake recipe. I am using the 8″ cake pans. I was wondering about using the entire batter but I followed the recipe. It is also taking much longer than the time stated. Did I do something wrong? I bake quite often.
Oh dear! So very sorry! That recipe should most definitely fit into 2 8-inch round cake pans. (Although your gut was right and you should not fill a cake more than half-way in the pan for the average cake recipe). If your pans were very full then yes, you would most definitely need to cook it for longer. If you have a hefty overflow, you can always level the cake and remove and burnt bits when done.
Greece!!! We love you!!!!!!!!
Ok, I live in Alabama, and it gets HOT here. Every time I make buttercream or cream cheese icing it slides off the cake (very embarrassing for a wedding cake. Does the meringue powder help it set up so it won’t melt? My icing never gets that “crust” on it that holds it in place.
Where is the cake stand from??? It’s gorgeous – and so is the cake!
Could this also be done with a yellow cake mix? I would assume you could but would it change any of the baking times?
Hi there Amanda! I want to use this recipe on for your style on your Mother’s Day Cake post. If the buttercream is made and colored a few days ahead of time, and stored into sealed piping bags, does it need to be re-whipped or mixed before using? Can it sit at room temperature for a few days until use, or should it be stored in the fridge until ready to use, then bring to room temperature? Thanks!
Hi
I have wanted to try this cake for a long time and just made. My question is how did you get the cake portion to bake in only 16 – 22 minutes? It took much longer for it to cook. I’m an accomplished baker and sell my cakes. Any advice from anyone?? Love your site.
I tried this, and it turned out great! It is now my favorite buttercream! I was just wondering if there was a way it can be converted to a chocolate buttercream?
Thanks in advanced!
you have very beautiful creations and very good recipes that are very straight forward to follow.