Brick Street Chocolate Cake Recipe

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This Brick Street Chocolate Cake is perfect for any chocolate lover. And yes, this is THE famous brick street chocolate cake recipe that everyone in the south raves about and loves.

Not only does this delicious cake bake up perfectly every time, but it’s the best way to make a moist chocolate cake to share with all your family and friends.

I love to have this recipe on hand for urgent Friday night chocolate cravings because it’s a rich flavor, and I just can’t get enough of that chocolate ganache frosting. This brick street cake is always a good idea.

The next time that you want a copycat version of the luscious brick street chocolate cake, this is going to be a hit every single time. Keep this rich brick street chocolate cake recipe handy as it’s perfect for the holiday dessert table.


Ingredient List

The following ingredients are for the cake and homemade ganache frosting.

  • sugar
  • unsalted butter
  • pure vanilla extract
  • eggs
  • cake flour
  • baking cocoa
  • baking soda
  • salt
  • instant chocolate pudding mix 
  • buttermilk
  • semi-sweet chocolate chips ( I used regular and mini) 
  • water
  • powdered sugar
  • heavy cream

How to make the perfect chocolate cake recipe

To make the homemade chocolate cake:

Step 1 – Preheat the oven

Preheat your oven to 350°F

Step 2 – Mix the ingredients

Using a stand mixer, cream the sugar, butter & vanilla together.


Step 3 – Add the eggs

Beat in eggs.

Step 4 – Add the dry ingredients

Add in cake flour, sifted cocoa, soda, salt, instant chocolate pudding, and buttermilk.


Step 5 – Add the chocolate chips

Stir in semi-sweet chocolate chips.


Step 6 – Grease the pan

Pour into greased tube pan (Angel Food Cake Pan).

Step 7 – Bake

Bake at 350F for 30 minutes.

Step 8 – Adjust the baking temperature

Leave the cake in the oven and reduce the oven temperature to 325F. Bake for another 35 to 45 minutes for 30-40 minutes.

Step 9 – Cool

Cool the cake on a wire rack, and once cooled invert the pan onto your favorite cake plate for frosting.

To Make the Chocolate Frosting:

Step 1 – Heat on the stovetop

In a medium sauce pan combine water, butter, and vanilla and heat until the butter is melted.

Remove from stove.

Steps 2 and 3 – Add cocoa and powdered (confectioner’s) sugar

Stir in one cup of cocoa. (sifted)


Step 3 – Add powdered sugar

Add in sifted powdered sugar.

Step 4 – Add the cream

Stir in heavy (whipping – 35% MF) cream, one tablespoon at a time until your frosting is thick but will pour onto the cake (I used 4 tablespoons)


Step 5 – Ice the cake

Frost the cake by pouring the warm chocolate frosting over it, starting by filling in the hole and then pouring over the top and sides. The frosting will harden a bit once it cools.



  • Make sure to give yourself enough prep time to make the pourable chocolate ganache
  • Let the cake come to room temperature before adding on the icing. This will keep it from soaking in and remain on top of the cake.
  • If you want to vary the recipe a bit, you can add some espresso powder to this cake. it pairs perfectly with the deep chocolate flavor.


How do I keep the cake from sticking to the sides of the pan?

You need to be sure that you grease the pan well. I’ve always had good success by making sure that I’m generous with the greasing.

Can I use store-bought chocolate frosting?

Yes, you can use any type of frosting for this easy recipe. It’s a great way to make a great emergency cake really quickly and save yourself some time rather than making the homemade ganache icing.

Where is the brick street cafe located?

If you want to have an ORIGINAL slice of this dense chocolate cake, you’ll have to head to South Carolina to find your perfect piece of cake!



Where did I get my inspiration for this recipe?

You know that I love a good chocolate cake. This Chocolate Fudge Cake is proof of that!

This is the best cake recipe and I know it will become your favorite too! 


THANKS SO MUCH for following and being part of the Pie Lady Bakes community, where you will find vintage recipes like Mom and Grandma used to make, but that are so easy!

If you haven’t already joined, here is the link where you can sign up for my weekly e-mail newsletter. This way, you won’t miss any of my new recipes and it’s absolutely free! 

See you soon!



If you have made this delicious brick street chocolate cake recipe, I would love to hear about it in the comments below and be sure to give it a 5 star rating! 


Brick Street Chocolate Cake Recipe


Brick Street Chocolate Cake Recipe (Copycat)

4.38 from 50 votes

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Judy Kahansky
You're going to love the delicious chocolate flavor of this Brick Street Chocolate Cake!
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Prep Time 20 minutes
Additional Time 15 minutes
Total Time 35 minutes
Course Cake Recipes
Cuisine American
Servings 12
Calories 691 kcal



  • 2 cups sugar
  • 1 cup unsalted butter softened
  • 1 1/2 teaspoons pure vanilla extract
  • 3 large eggs
  • 2 1/2 cups cake flour
  • 1 cup baking cocoa sifted
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 cup instant chocolate pudding mix
  • 2 1/4 cups buttermilk
  • 1 cup semi-sweet chocolate chips - I used regular and mini

Chocolate Icing:

  • 1/2 cup water
  • 1/2 cup butter
  • 1 teaspoon vanilla
  • 1 cup baking cocoa sifted
  • 3 1/2 cups powdered sugar sifted
  • 3 tablespoons heavy cream more or less for consistency



  • Preheat oven to 350F (this is for a conventional oven)
  • Using a stand mixer, cream the sugar, butter and vanilla in large bowl, then add the eggs and mix well. These are your wet ingredients.
  • In a separate bowl, mix the dry ingredients – cake flour, sifted cocoa powder, baking soda, salt, and chocolate pudding.
  • Add the dry ingredients and buttermilk to the wet ingredients.
  • Add in the semi-sweet chocolate chips, and stir them in by hand, using a wooden spoon or rubber spatula.
  • Pour the cake batter into greased tube pan (Angel Food Cake pan)
  • Bake at 350F for 30 minutes.
  • Leave the cake in the oven and reduce the heat to 325F and bake for another 35 to 45 minutes.
  • Your cake is done when you test it with a a straw or cake tester. (I used wooden skewers).
  • Let your cake cool on a wire rack. Once it's completely cooled, invert the pan onto your favorite cake plate before frosting.

Chocolate Icing:

  • Using a medium sauce pan, combine water, butter and vanilla and heat until the butter is melted.
  • Remove the pan from the stove and stir in the sifted cocoa powder, then the sifted powdered (confectioner's sugar).
  • The frosting will be very stiff at this point.
  • Stir in heavy (whipping) cream, ( I used 4 tablespoons) until your frosting will pour easily over the cake.
  • Frost your cake by pouring the frosting into the center hole first and then around the top. The frosting will run over the sides too.
  • I just let the frosting go where it wanted and it will harden a bit as it cools.
  • Serve and enjoy!



Serving: 1g | Calories: 691kcal | Carbohydrates: 101g | Protein: 7g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 10g | Cholesterol: 114mg | Sodium: 487mg | Fiber: 2g | Sugar: 75g

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @pieladybakes

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Judy Kahansky is an experienced writer and baker, creating delicious desserts (including pie!) for over 40 years. She loves to take classic and vintage recipes and update them to fit the busy lives of her readers. When not baking, Judy and her husband Mark are passionate golfers, travelers and dog lovers, spending as much time as they can with their sweet pup Millie.