Best 3 Brown Stone Front Cake With Icing Recipes

Calling all dessert enthusiasts and baking aficionados! Indulge your sweet tooth with the delectable flavors and textures of the classic brown stone front cake, topped with a luscious and creamy icing. Embark on a culinary journey as we guide you through the process of crafting this timeless cake, ensuring every bite is a symphony of sweetness and richness. From gathering the necessary ingredients to mastering the art of layering the cake, we'll provide expert tips and tricks to create a masterpiece that will impress your family and friends. So, get ready to embark on a baking adventure that will leave your taste buds craving more!

Check out the recipes below so you can choose the best recipe for yourself!

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.)

BROWN STONE FRONT CAKE WITH ICING

Brown Stone Front Cake With Icing image

There are two other recipes here but mine cooks the chocolate before adding, and this recipe has the frosting that goes with it. This is a lot of work but everyone that hears the name drools. From what I read it seems to be a Southern cake that the favorite Aunt always brought.

Provided by Dienia B.

Categories Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 16

Ingredients

3 1/2 cups sugar
1 1/4 cups butter
12 ounces evaporated milk
1 1/4 teaspoons vanilla
3 tablespoons cocoa
1/2 cup sugar
1/2 cup milk
1 egg
1 cup sugar
1 cup shortening
2 eggs
3/4 cup buttermilk
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla

Steps:

Make icing first.
Cook sugar, butter, and evaporated milk in heavy bottomed pot on stove.
Bring to a bubbling boil.
Lower heat to a bubbly simmer stirring constantly.
Cook 35 to 40 minutes.
Add vanilla.
Beat in bowl of elecric mixer until creamy.
This icing needs to cool down before spreading on cake; that is why you cook it first.
Spread generous layers of icing between and on top; if icing still is runny put in refrigerator.
Cook pudding in a double boiler until thick, stirring constantly.
Cool.
Mix as cake then add cooled chocolate.
Pour into greased floured pan.
Bake in 350 degree Fahrenheit oven for 30 minutes or until done.

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.

Nutrition Facts : Calories 866.9, Fat 43.8, SaturatedFat 27, Cholesterol 169.3, Sodium 521.1, Carbohydrate 114.2, Fiber 1.9, Sugar 81.5, Protein 9.4

Tips:

Mise en place: Before you start baking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any mishaps.
Properly measure your ingredients: Using the correct amount of ingredients is essential for a successful cake. Use a kitchen scale to measure dry ingredients, and use measuring cups for liquid ingredients.
Cream the butter and sugar together thoroughly: This will help to incorporate air into the batter, which will make the cake light and fluffy. Cream the butter and sugar together for at least 2 minutes, or until the mixture is light and fluffy.
Gradually add the eggs to the batter: Adding the eggs all at once can cause the batter to curdle. Instead, add the eggs one at a time, beating well after each addition.
Do not overmix the batter: Overmixing the batter can make the cake tough. Mix the batter just until the ingredients are combined.
Bake the cake at the correct temperature: The baking temperature will vary depending on the recipe. Make sure to preheat your oven to the correct temperature before baking the cake.
Do not open the oven door during baking: Opening the oven door during baking can cause the cake to fall. Resist the urge to peek at the cake until it is finished baking.
Let the cake cool completely before frosting it: Frosting a warm cake will cause the frosting to melt. Let the cake cool completely before frosting it.

Conclusion:

Brownstone front cake is a delicious and classic dessert that is perfect for any occasion. With its moist and fluffy crumb, rich chocolate flavor, and creamy frosting, it is sure to be a hit with everyone who tries it. Follow these tips to make the perfect brownstone front cake every time.