This Vintage Cake combines two layers of white cake, with a surprise brownie layer soaked in a decadent chocolate sauce. And the cream cheese frosting takes it right over the top!
Despite taking all of Wilton’s cake decorating classes, my frosting piping skills still leave a lot to be desired. Cake decorating…I’m not so good at. Cake eating…well, at that, I’m a pro.;-)
Recently, I got the opportunity to get my cake-happy hands on Amanda’s (of I am Baker and the originator of the rose cake) new book, Surprise Inside Cakes. Based on the cover alone, I knew Amanda’s book would not disappoint – and it certainly didn’t.
Each cake is not only beautiful on the outside, but also contains a “surprise” when you slice into them. From rainbow cakes to ombre cakes to a candle shape baked inside a Jack O’Lantern cake, Amanda expertly shows you step-by-step how to recreate these gorgeous cakes at home. She even makes it look easy!
As much as I wanted to start with a more complex cake, I decided to start with a cake I can handle, and work my way up…I’m hoping by Doodle’s birthday in July I can give something like this a try:
But for today’s post, I’m sharing this Vintage Cake…primarily because I knew I could handle swirling the cream cheese frosting on the top. Oh, and also because the decadent layers inside really appealed to my taste buds.
The surprise inside this particular cake? Sitting below two layers of the fluffiest, most-fabulous white cake I’ve ever tasted, was a layer of decadent brownies…which were layered with a slathering of chocolate sauce.
I’m not lying when I tell you eating a slice of this cake had me drooling as much as watching Adam Levine perform shirtless.
Plus, it was super-duper easy to make! I used Amanda’s white cake recipe – which I highly recommend: it was without a doubt, the best white cake I’ve ever eaten. I also used her recipe for Decadent Brownies, and yes, they were truly decadent and perfect. The coolest part about using Amanda’s white cake recipe is that she specifically designed the cakes to bake level, stable, and sturdy – making them much easier to frost. For a novice cake decorator like me, this was a must.
However, I love that Amanda also notes that you can substitute your favorite box mixes for both the cake and the brownies. You can still have an amazing surprise inside cake, without quite as much work. If you’re a beginning baker, this is a great way to get started with some of her amazing creations and wow your friends and family.
- 1 box white cake mix or your favorite white cake recipe
- 1 box brownie mix
- 2 squares (2 ounces) semisweet chocolate, finely chopped
- 7 ounces sweetened condensed milk (half of a 14-ounce can)
- 1 8-ounce package cream cheese, room temperature
- 1/2 cup unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 4 cups confectioner's sugar
- 1/4 cup milk
- Prepare white cake as directed on the box, and pour into two 9-inch round cake pans. Allow cakes to cool to room temperature.
- Prepare brownies as directed, baking in a 9-inch round cake pan.
- To make the chocolate sauce, place the chocolate, sweetened condensed milk and 1 tablespoon water in a small saucepan and cook over low heat, stirring until the chocolate is melted (about 5 minutes).
- While the brownies are still warm, place the brownie layer on a cake stand. Slowly pour the chocolate sauce on top, letting it soak into the brownie. Allow the sauce to soak in for at least 30 minutes. Meanwhile, make the cream cheese frosting (see below).
- Place a white cake layer on top of the brownies and top with approximately 1/4 cup of the frosting using an offset spatula.
- Add the second white cake layer and cover the cake in a layer of cream cheese frosting. Since I'm not a pro at decorating, I used Amanda's tip and just swooped my spatula through the frosting in a "C" shape.
- Chill the cake until ready to serve.
- Combine the cream cheese, butter and vanilla in a stand mixer and mix on medium speed until incorporated, about 1 or 2 minutes. Add the confectioner's sugar 1 cup at a time, until the frosting is light and creamy. For thicker/stiffer frosting, add more confectioner's sugar 1/4 cup at a time. If the frosting is too stiff, add milk 1 tablespoon at a time.
And guess what? Amanda has graciously offered one of my readers the chance to win one of her cookbooks – trust me, this is one you want sitting on your shelves!
How to enter:
Enter via the Rafflecopter form below. Sometimes the form takes a few minutes to load. You will need to login to the Rafflecopter form using your email address. Be sure to use an email address you check often, as that is how you will be notified if you win.
You must be 18 years or older to enter. Giveaway runs through March 31, 2014. Winner will be notified via email within 48 hours of the end of the giveaway and has 48 hours to respond to said email or a new winner will be chosen.
Can’t wait?? You can find your own copy of Surprise Inside Cakes anywhere books are sold or you can order it on Amazon!