Another classic cake recipe from way back when I owned my bakery which just happens to be my all time favorite cake.
I know I say that about all my cakes and recipes, but this time I have proof.
I literally ate a whole Brown Derby Cake one Sunday afternoon just before closing hours.
The cake sadly didn’t sell that day and because of the whipped cream icing it just was not going to last until the following Tuesday.
So I did what anyone with a compassionate heart would do.
I ate it.
Never am I sorry about eating more than my share of this awesome cake.
Brown Derby Cake is so light and delicious that it’s not so hard to eat it until it is gone.
But this time I made smaller versions so I wouldn’t feel so bad about eating a whole cake!
You will probably want to make one larger family style cake though, so just follow the recipe as listed below but bake your cake layer in an 8″ pan instead.
My best recipe for one bowl mix, no mixers required chocolate cake is the canvas for this awesome combination piled high with whipped cream.
So high in fact that the name of this cake is derived from the style of hat from the late 1800’s
With a rounded crown this cake actually mimics the hat quite well.
Filled with fresh strawberries and bananas and traditionally in my bakery we used peach filling, but today I decided to go with cherry filling instead.
I have several options for making vegan whipping cream if you are not as fortunate as I am to find SILK brand heavy whipping cream near you.
This product is a game changer when it comes to vegan whipped cream so while the price tag is certainly high, I believe it makes up for itself in time saved and the otherwise cost of the raw ingredients that would be needed to make your own homemade whipped cream.
I needed two whole pints to make these three cakes or one larger cake.
The really cool thing about vegan whipped cream, whether you are making it homemade from my recipe or if you are using this Silk brand, it holds up for days in the refrigerator.
Unlike cow heavy cream from our past lives which will break down after a day or two, this coconut whipped cream actually gets more stable!
The only other recipe you will need to prepare is for the chocolate cake itself.
The filling is simply fresh strawberries and bananas with cherry pie filling.
As I mentioned earlier traditionally I used peach filling, but today I wanted to opt for cherry instead!
Tweak it up to your liking and quite honestly you can even make it with Vanilla Cake!
I’m not sure why you would want to, but that’s between you and you.
Either way, in less than 2 hours you can make this cake, and eat it too!
NOTE: About the chocolate crumbs for the outside of the cake. You won’t have enough crumbs for the outside of the cake just from that small wedge that I cut out on the video *be sure to watch the full video tutorial for how to build this cake.
So the best thing to do is to just make the full recipe of chocolate cake and use one whole layer to crumb up for the outside coating.
- If you are making my recipe for homemade vegan whipped cream you must start that process the day before or at least in the morning to chill all day long.
- *Please read the entire blog post for that recipe before beginning.
- Prepare the half recipe for the chocolate cake and if you are making one larger family sized cake, bake the batter into an 8" cake pan
- For the 3 smaller cakes divide the batter into 3- 6" cake pans
- Bake in a preheated 350°F oven for 25-35minutes depending on the size of your cake pans.
- Cool the cakes completely in the cake pans and then flip them out onto a wire rack to cool the rest of the way.
- Cut the strawberries into small same sized chunks and slice the banana.
- Whip the vegan whipping cream to soft peaks and then build the cake as shown on the video tutorial.
It will stay fresh for up to 1 week covered loosely to prevent drying out.