Okay, so after all that, this is not wonder tale-themed. In my defense, I have a little bit of a backlog to catch up on! A lot of recipes to post!! And I think this one deserves a spot on the blog because it combines a lot of my favorite things (cake, brownies, girlfriend, showing off my incredibly pretty cake stand, etc).
In the days and weeks and months leading up to her birthday, my girlfriend told me repeatedly that she wanted me to make her a cake, and she wanted a very specific one: box mix brownies, doctored the way I always do them, made into a layer cake with Pillsbury Funfetti frosting. I knew better than to assume she was kidding, but I also really like going overboard, so my task for myself was figuring out a way to put my stamp on a cake made of mass-produced products. Enter the cake stand, and the decorations on top (some of the sprinkles are from the Funfetti mix, some are my own blend that was inspired by this Jeni’s blend).
This is, unsurprisingly, an incredibly easy cake to make, perhaps the easiest I have ever made. It’s genuinely delicious and you’ll be sad, as we were, to see it go.
Box brownie birthday cake
Makes one 2-layer cake
The basket
2 boxes of your favorite brownie mix
this one was Pillsbury, but Cup of Jo delves into several options here
However many eggs the box calls for, x2
Ground cinnamon
Ground ginger
Ground nutmeg
Enough instant espresso for one cup of coffee (which will replace the water called for on the box)
Neutral oil (I often use coconut), amount specified on box, x2
Salty caramel sugar (optional)
Chocolate chips (optional)
2 cans of Pillsbury Funfetti frosting
Various sprinkles, if desired
The path
Preheat oven to temperature specified on the brownie mix (usually 350 or thereabouts). Grease two round cake tins, line with parchment paper, and grease parchment paper.
Make instant coffee as you normally would — boil water or heat it in the microwave and add instant coffee granules. Let cool a little to avoid accidentally scrambling the eggs.
In a large bowl, combine box brownie mix with dry spices to your liking. I usually start with cinnamon and add several shakes of that, followed by pinches of ginger and nutmeg. Add eggs, coffee, and oil, and stir until just combined.
Add however much caramel sugar or chocolate chips you want, then pour batter into prepared cake tins. Bake for amount of time specified on the brownie mix. Remove from oven and cool on a wire rack.
When the cake layers have fully cooled (you can hurry this along in the fridge or freezer), place one on a rotating decorating stand. (Normally you might trim the top of the layer to make it even, but this is not a professional cake, and you’ll be fine if you skip it.) Cover it very thickly with frosting; add Funfetti or sprinkles if you want to. Place the second layer on top, and cover that and the sides with frosting. You’ll end up using about a can and a half of frosting if you’re generous, which you should be; this is an indulgent cake and you should indulge. Decorate with sprinkles and trick candles. Light the candles, and call your girlfriend in.