White Layer Cake with Fudgy Brownie
This showstopping White Layer Cake with Fudgy Brownie is two layers of brownies, two layers of white cake, frosted with a beautiful buttercream rosette.
Servings: 8
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
Here is the recipe for the frosting I used on this cake: Decorator's Buttercream