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.
Can you use anything else in place of the meringue powder?
Can the cake be baked in a bundt pan and then drizzle with icing when done?
Hello- I want to make this cake for a birthday party and need to serve 50 people. If I baked it in a 9×13 how long would you suggest cooking the brownie before adding the cake batter?
I am a great fan of ur receipes…thanks..and..all d best…
I have problems with the buttercream cracking on my sheet cakes , but I only use butter/vanilla/confectioners sugar in my buttercream. Do you think the added shortening would help prevent that problem?
Try using a bit more liquid. 🙂
Hi Baker
My birthday is January 18th.. I like watching your show Facebook all the time lives 😊😎😋🎈🎂🎊
What a beautiful (and delicious-looking) cake – a work of art. So very pretty to serve and to enjoy. Thank you for this recipe.
I’m concerned with the brownie mix stickin g to the pan–can I switch it around(white cake on bottom and brownie on top)? I don’gt want to use the goop
This is a second comment but while staring at this beautiful cake, I thought that it just might be my new favorite birthday cake. As my birthday is in February, I have always made some version of a chocolate-cherry cake but this one has captured my imagination and my heart. Since I’ve always made my own birthday cakes (sons have no interest in baking other than refrigerated cookie dough from the store), I’ve had the luxury of having my favorite cakes and frostings on my day. Thank you for this amazing site =- although I’m older than the usual ‘senior citizen’ I’ve found that one is never too old to learn and your ideas are visual masterpieces. Thank you for this site – I’m sure that you have been a source of both imagination and inspiration.
Love your baking ideas
I have made this cake several times now…found it a while ago…every time I am pleasantly reminded of how amazingly good it is! LOVE IT!!!! Thanks for the inspiration. I am a picky baker and this may just be at the top of my favorites list.