Best Brown Stone Front Cake With Icing Recipes

BROWNSTONE FRONT CAKE

Brownstone Front Cake image

Because the icing requires time, patience, and a candy thermometer, some bakers prefer the quicker fluffy chocolate filling. There are instructions for both the cooked icing and the fluffy filling in this recipe, but choose only one, and perhaps try the other next time to see which you like best. Not even sturdy Brownstone Front can stand up under both.

Provided by Sheri Castle

Categories Cakes

Time 2h25m

Number Of Ingredients 14

Ingredients

¾ cup hot water
3 tablespoons unsweetened cocoa
2 cups granulated sugar
1 cup (8 oz.) unsalted butter, plus more for pans, softened
3 large eggs, at room temperature
1 cup whole buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract
3 cups (about 12 ¾ oz.) all-purpose flour, plus more for pans
1 teaspoon baking powder
½ teaspoon kosher salt
2 cups heavy whipping cream
½ cup powdered sugar
2 tablespoons unsweetened cocoa

Steps:

Prepare the Cake Layers: Preheat oven to 350°F. Grease (with butter) and flour 2 (9-inch) round cake pans. Whisk together hot water and cocoa in a small bowl until smooth; let cool to room temperature, about 15 minutes.
Meanwhile, beat sugar and butter in bowl of a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, 2 to 3 minutes. With mixer running on low speed, add eggs, 1 at a time, beating well after each addition. Whisk together buttermilk, baking soda, vanilla, and cocoa mixture in a glass measuring cup. Sift together flour, baking powder, and salt in a medium bowl, and add to butter mixture in 3 additions, alternatively with buttermilk mixture, beginning and ending with flour mixture. Beat on low speed until just blended after each addition. Pour batter into prepared pans, and spread into even layer. Bake in preheated oven until a wooden pick inserted in center comes out clean, about 30 minutes. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and let cool completely, about 1 hour.
Meanwhile, prepare the Fluffy Chocolate Filling: Place whipping cream in large bowl. Sift powdered sugar and cocoa into cream. Beat with an electric mixer on low speed until smooth, about 30 seconds. Increase speed to high, and beat until stiff peaks form, 1 to 2 minutes.
Using a serrated knife, slice cooled cake layers in half horizontally to make a total of 4 cake layers. Place 1 cake layer on serving plate or cake stand; spread top with about 1 cup chocolate filling, spreading to edges using a small offset spatula. Repeat with remaining 3 layers and remaining 3 cups filling. (Do not frost sides of cake. The stacked cake is supposed to resemble stacked brown stones with mortar between the layers.)

BROWNSTONE FRONT CHOCOLATE CAKE

Brownstone Front Chocolate Cake image

This was one of the favorite cakes in our family from many years ago. I don't know how it got this name or where my mother got the recipe. I just know that it is delicious!

Provided by Gwanny Hill

Categories Dessert

Time 1h5m

Yield 10-12 serving(s)

Number Of Ingredients 12

Ingredients

1 cup butter, at room temperature
2 cups granulated sugar
3 eggs, separated
2 ounces melted chocolate
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
3 cups flour
1 cup butter, at room temperature
1 cup evaporated milk
2 cups granulated sugar
1 teaspoon vanilla extract

Steps:

For cake: Preheat oven to 350 degrees.
Grease and flour.
2 9-inch cake pans.
Cream butter and sugar.
Add beaten egg yolks and melted chocolate to mixture.
Dissolve baking soda and salt in buttermilk; add alternately with flour to the egg mixture.
Fold in beaten egg whites and pour into prepared pans.
Bake at 350 for 40-45 minutes.
Frost when cooled.
For frosting: Combine butter, milk, sugar and vanilla in saucepan.
Place over low heat and bring to boiling point.
Reduce heat and simmer 45 minutes, stirring frequently to prevent scorching and sticking.
Cool before spreading on sides and top of cake.