I am in love with this cake.
It’s a white cake. It has a brownie layer. It has chocolate sauce. And cream cheese frosting!
Take a slice and you’ll see the brownie surprise cake inside…
I have eaten lots of cakes. I’ve made lots of cakes. This cake? Is one of my very favorites! And it’s from one of my newest favorite cookbooks:
This book is so gorgeous. It’s seriously a work of art. Amanda is a cake genius! Jordan looked through the book and all she could say was, “WOW! This woman is so talented!”
I also heard her utter, “So THAT’S how you do it!” when looking at some of the surprise-inside cakes like the balloon cake (you cut it…and there’s a balloon shape inside). Not only is there a gorgeous beauty shot of every cake, but there are also step-by-step photos of every recipe. After reading the steps, you actually think you can do them!
Jordan marked several of her favorite cakes, but this Vintage Cake stood out to me. It was breathtakingly gorgeous and it’s full of a brownie and chocolate surprise!
And did I mention the cream cheese frosting?
This cake has a few steps to make it, but every single step is so worth it once you’ve taken a bite.
The two cake layers are a white cake. I used the recipe in Amanda’s book (and, seriously, it’s the BEST white cake I’ve ever eaten) but you need to get the book for that recipe. You can use your favorite, or grab box of white cake mix. You can make your cake layers the day before you assemble the cake. Just let them cool and wrap them in plastic to sit on the counter overnight.
The rest of the action happens the day you assemble the cake. The secret to the surprise is a layer of brownie. You can use the recipe in Amanda’s book, but I used a box brownie mix. The reason you need to make the brownie the day you assemble the cake is because you drench it in homemade chocolate syrup while it’s still warm.
Did drool just puddle in your mouth? Because it did in mine.
Once the brownie layer is drenched and cooled, you frost and layer the cake as you normally would. Amanda’s cream cheese frosting recipe is amazing and it makes just enough to frost the whole cake.
Speaking of frosting cake: do you get crumbs in your frosting and they drive you crazy? Here’s the solution: a crumb coat. A crumb coat of frosting is a very thin layer you put on before your final layer, like you put on your underthings before you put on your clothes. The point of a crumb coat is to make all the crumbs from the cake stick to it so when you frost it with the final coat it looks pretty and put together. Once you add your crumb coat layer, it’s important to let the cake chill so that it sets before frosting the final coat. Your cake will be crumb-free!
I was so mad I had to give this cake away. I made it for a potluck…but they got it sans one slice. I couldn’t help myself!
There were only crumbs left when I went to pick up my cake plate. I was kind of bummed.
Now that you’ve had a peek at one of Amanda’s recipes, I bet you want her book, right? You’re in luck – I’m giving away a copy. Scroll down for the details!
I’m drooling. Are you?
Enter to win a copy of Amanda Rettke’s book Surprise-Inside Cakes!
Use the rafflecopter form below to enter. Open to U.S. residents only, must be 18 years or older to enter. Good luck! And if you’re impatient and just want to buy a copy, click here for all your purchase options.
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