This Brownie Cake is one of those desserts that feels like a warm hug from your childhood. Imagine biting into a slice and experiencing the best of both worlds—rich, fudgy brownie mingling with moist chocolate cake. It’s a classic comfort food that not only satisfies your sweet tooth but also creates lasting memories—a dessert that everyone just loves. Whether it’s for a birthday party, family gathering, or just a cozy night in, this recipe is a must-try. The layers are topped with a luscious chocolate cream cheese frosting that makes every bite even more special. Plus, it’s surprisingly easy to make! So, roll up those sleeves and get ready to impress your friends and family with a treat that’s guaranteed to bring smiles all around. Let’s get started!
Why This Recipe Works
This Brownie Cake is a harmonious marriage of rich chocolate cake and fudgy brownie, creating a dessert that satisfies both cake lovers and brownie aficionados alike. The combination of textures and flavors is carefully crafted to provide a moist, decadent experience that lingers on the palate. The cake layers are fluffy, while the brownie bits add a chewy richness that makes you want seconds—or thirds!
Why You’ll Love This Brownie Cake
Indulge in a slice of this irresistible Brownie Cake, perfect for celebrations or cozy nights in. The layers are generously topped with a luscious chocolate cream cheese frosting that elevates the dessert to a whole new level. You’ll love how it captures the essence of your favorite childhood treats while still feeling sophisticated enough for adult gatherings. Whether you’re sharing it or savoring a slice alone, this cake celebrates life’s sweet moments.
Ingredients
- For the Chocolate Cake:
- 2 cups All-purpose flour
- 1 cup Unsweetened cocoa powder
- 1 tsp Baking soda
- 2 tsp Baking powder
- 1 tsp Salt
- 1 3/4 cup White granulated sugar
- 4 Large eggs, room temperature
- 1 cup Canola or vegetable oil
- 1 tsp Pure vanilla extract
- 1 cup Buttermilk, room temperature
-
1 cup Hot water, steaming
-
For the Brownie Batter:
- 1 cup White granulated sugar
- 2 Large eggs
- 1/4 cup Unsalted butter, melted
- 1/4 cup Oil
- 1 tsp Pure vanilla extract
- 1/3 cup All-purpose flour
- 1/2 cup Unsweetened cocoa powder
- 1 TBSP Cornstarch
- 1/4 tsp Salt
-
1/2 cup Semi-sweet chocolate chips
-
For the Chocolate Cream Cheese Frosting:
- 8 oz Cream cheese, room temperature
- 2 cups Unsalted butter, room temperature
- 3 cups Powdered sugar
- 1/2 cup Unsweetened cocoa powder
- 1 tsp Pure vanilla extract
Baking the Chocolate Cake
Preheat and Prepare Pans
First things first, preheat your oven to 350°F. While that warms up, spray three 8-inch cake pans with nonstick baking spray. Then, line the bottoms with parchment paper—trust me, this makes for easy release later.
Combine Dry Ingredients
Grab a large bowl and whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, salt, and granulated sugar. This dry mixture is where the magic starts. Set it aside for now.
Mix Wet Ingredients
Now, heat a small pan of water over high heat until steaming. In another bowl, beat together the eggs, oil, vanilla extract, and buttermilk. Make sure to gradually whisk in the hot water, as this helps to avoid cooking those eggs.
Combine and Bake
When everything is ready, pour the wet ingredients into your dry mixture. Stir until it’s just combined—don’t overdo it, though! Now, divide the batter evenly among the three prepared cake pans. While the cake layers set, you can start on the brownie batter.
Making the Brownie Batter
Combine Brownie Dry Ingredients
In a medium bowl, mix together the all-purpose flour, cocoa powder, cornstarch, and salt. This step ensures an even distribution of flavors.
Mix Brownie Wet Ingredients
In a mixing bowl, beat the sugar and eggs at high speed for about 5 minutes. You want it to be thick and pale. Then, add in the vanilla, oil, and melted butter.
Combine and Fold in Chocolate Chips
Gently fold the dry mixture into the wet ingredients until just combined. Then, with a rubber spatula, stir in the semi-sweet chocolate chips for that extra chocolaty goodness.
Dollop and Bake
Now comes the fun part! Scoop the brownie batter evenly across the three cake pans, dolloping it atop the chocolate cake batter. Use a knife to lightly swirl it in, creating beautiful marbled effects. Bake for 30-35 minutes, or until a toothpick inserted comes out with moist crumbs. Once done, let it cool for 10 minutes before transferring to a wire rack to cool completely.
Preparing the Chocolate Cream Cheese Frosting
Sift the Frosting Ingredients
While the cake layers are cooling, let’s prepare the frosting. In a large bowl, sift together the powdered sugar and cocoa powder; this helps to avoid lumps.
Beat Cream Cheese and Butter
In a stand mixer, beat the softened cream cheese and butter on high speed for about 3 minutes until it gets all fluffy.
Incorporate the Sugar
Gradually add half of your sifted powdered sugar and mix at low speed until combined. Repeat this step with the remaining sugar. Finally, add in the vanilla extract and beat on high until creamy and smooth.
Assembling the Cake
Level the Cake Layers
It’s time to assemble! Take a serrated knife and carefully trim the domes off each of the cake layers. This will ensure even stacking.
Frost Cake Layers
Place the first layer of cake on a serving plate. Spread about 1 cup of frosting over the top. Repeat this with the second layer. When placing the final layer, turn it upside down for added stability.
Final Frosting Touches
Now, apply a thin layer of frosting around the whole cake—this traps in those pesky crumbs. Freeze it for about 15 minutes to set, then frost the rest of the cake generously. The rich colors should shine through beautifully.
Serving Suggestions
Slice up this decadent Brownie Cake to impress at family gatherings, birthday celebrations, or even just enjoy it with a scoop of vanilla ice cream. Each slice is a delight that’s hard to resist.
Tips for Success
- Be sure your ingredients are at room temperature; this makes for better mixing.
- Avoid over-mixing the batter—remember, a few lumps are okay!
- Let your cake cool completely before frosting; this helps the frosting stay intact.
Variations
Want to mix it up? Try adding a swirl of peanut butter into the brownie batter for a nutty twist. Alternatively, switch the frosting up with vanilla or caramel for a different flavor profile.
Storage Tips
If you have leftovers (if that’s even possible!), store them in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. For longer storage, wrap slices in plastic wrap and freeze for up to 3 months.
Pairing Ideas
Consider pairing your Brownie Cake with fresh berries or a drizzle of chocolate sauce. It also complements freshly brewed coffee or a chilled glass of milk—classic pairings that elevate the experience.
FAQs
1. Can I use a different type of flour?
Yes, feel free to substitute gluten-free flour or whole wheat flour, but this may change the texture slightly.
2. How do I know when the cake is done?
Insert a toothpick into the center; it should come out with a few moist crumbs but not wet batter.
3. Can I make this as cupcakes instead?
Absolutely! Just adjust the baking time to about 20-25 minutes in cupcake liners.
4. What is the best way to store this cake?
Ideally, store it in an airtight container at room temperature or refrigerate for maximum freshness.
5. How far in advance can I make this cake?
You can bake the layers up to 2 days in advance. Just wrap them tightly in plastic until you’re ready to frost and serve.
This Brownie Cake is a true showstopper that is sure to impress anyone who loves chocolate. With its rich layers and creamy frosting, it’s perfect for any occasion or even just a special treat for yourself. Enjoy every bite!
Print
Brownie Cake
This Brownie Cake combines rich chocolate flavors with a fudgy brownie texture, making it a perfect choice for celebrations or cozy nights. The creamy frosting adds a delightful finish to this comforting dessert.
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
Ingredients
- 2 cups All-purpose flour
- 1 cup Unsweetened cocoa powder
- 1 tsp Baking soda
- 2 tsp Baking powder
- 1 tsp Salt
- 1 3/4 cup White granulated sugar
- 4 Large eggs, room temperature
- 1 cup Canola or vegetable oil
- 1 tsp Pure vanilla extract
- 1 cup Buttermilk, room temperature
- 1 cup Hot water, steaming
- 1 cup White granulated sugar
- 2 Large eggs
- 1/4 cup Unsalted butter, melted
- 1/4 cup Oil
- 1 tsp Pure vanilla extract
- 1/3 cup All-purpose flour
- 1/2 cup Unsweetened cocoa powder
- 1 TBSP Cornstarch
- 1/4 tsp Salt
- 1/2 cup Semi-sweet chocolate chips
- 8 oz Cream cheese, room temperature
- 2 cups Unsalted butter, room temperature
- 3 cups Powdered sugar
- 1/2 cup Unsweetened cocoa powder
- 1 tsp Pure vanilla extract
Instructions
- Preheat oven to 350°F and prepare three 8-inch cake pans.
- Whisk together dry ingredients for the cake and set aside.
- Beat wet ingredients, gradually adding hot water to avoid cooking the eggs.
- Combine wet and dry ingredients, then divide the batter among the pans.
- For the brownie batter, mix dry ingredients, beat wet ingredients until thick, and then combine.
- Scoop brownie batter over the cake batter and swirl.
- Bake for 30-35 minutes. Cool for 10 minutes before transferring to a wire rack.
- Prepare frosting by sifting dry ingredients and beating cream cheese and butter.
- Frost the cake layers, assembling them and applying frosting generously.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Keep ingredients at room temperature for best mixing results.
Avoid over-mixing the batter; a few lumps are acceptable.
Ensure the cake is completely cooled before applying frosting to maintain its structure.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 35
- Sodium: 250
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 3
- Protein: 6
- Cholesterol: 90
