This Famous Brick Street Cake is a decadent dense, moist cake with a deep rich chocolate flavor and fudge-like frosting. It’s the perfect Southern dessert cake from the Brick Street Cafe in Greenville, South Carolina. It’s a great choice for any party or event during the holiday season or anytime you need a real chocolate fix.
I started seeing Famous Brick Street Cake all over Pinterest and although it looked fabulous, the recipes stated that it could only be made in a convection oven, which I do not have.
So I pinned it away for a later day when I did. Then I noticed that there were new pins stating that you could indeed make in in a regular oven. Boy, am I glad that someone figured that out!
I’m happy I tried it because I LOVE this cake, and the icing. It is so delicious and the icing is like melted fudge. I seriously could just scoop up the frosting and eat it! There’s a reason why this cake is famous and you just have to try it to know what I’m talking about.
Why you’ll love this Famous Brick Street Cake
It’s super dense and dark chocolatey with rich fudgy frosting.
With just a few pantry ingredients, it’s easy to make.
It’s a tube pan cake, so you get lots of servings. Perfect for when you are asked to bring a dessert for a luncheon, party or gift exchange.
In a stand mixer fitted with a paddle attachment beat sugar, butter and vanilla in a large bowl, then beat in eggs one at a time.
Mix in cake flour, pudding, baking soda, salt, buttermilk.
Add the chocolate chips and stir.
Pour into greased tube pan and bake for 30 minutes.
Then LOWER the oven temperature to 300 and bake for another 30-40 minutes. It is best to check at the 1 hour mark so you do not over bake the cake. Check for doneness with a toothpick or cake tester.
Remove from oven, let cool completely then frost.
Frosting Directions:
In a saucepan heat butter, water and vanilla extract until melted.
Add the cocoa and stir until smooth, then add sifted powdered sugar and stir.
Add heavy cream until you get the consistency that you like.
Pour over cooled cake. Icing hardens as it cools.
Tips & Variations
Add some nuts. Southern pecans or walnuts would be a great addition sprinkled on top or mixed into the batter.
Spike it. Add a little of your favorite liqueur to make it boozy.
Serve with a topping. A dollop of whipped cream, or some of your favorite ice cream will take this already fantastic cake over the top!
Storage
This cake will keep if covered for 1-2 days on the countertop, then refrigerate tightly wrapped in plastic or in an airtight container.
You can freeze it by wrapping in plastic and storing for up to 2 months.
In a stand mixer fitted with a paddle attachment beat sugar, butter and vanilla in a large bowl, then beat in eggs one at a time.
Mix in cake flour, pudding, baking soda, salt, buttermilk.
Add the chocolate chips and stir.
Pour into greased tube pan and bake for 30 minutes.
LOWER the oven temperature to 300 and bake for another 30-40 minutes. It is best to check at the 1 hour mark so you do not over bake the cake. Check for doneness with a toothpick or cake tester.
Remove from oven, let cool completely then frost.
For the frosting:
In a saucepan heat butter, water and vanilla extract until melted.
Add the cocoa and stir until smooth, then add sifted powdered sugar and stir.
Add heavy cream until you get the consistency that you like.
Pour over cooled cake. Icing hardens as it cools.
Course: Dessert
Cuisine: American
Keyword: brick street cafe chocolate cake, brick street cake
