Brownie Cake Recipe

Introduction

This decadent Brownie Cake combines the rich flavors of chocolate cake and fudgy brownie in every bite. Topped with a creamy chocolate cream cheese frosting, it’s perfect for celebrations or any chocolate lover’s craving.

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 oil (canola or vegetable oil)
• 1 tsp pure vanilla extract
• 1 cup buttermilk (room temperature)
• 1 cup hot water (steaming)
• 1 cup white granulated sugar (for brownie batter)
• 2 large eggs (for brownie batter)
• 1/4 cup unsalted butter (melted)
• 1/4 cup oil (for brownie batter)
• 1 tsp pure vanilla extract (for brownie batter)
• 1/3 cup all-purpose flour (for brownie batter)
• 1/2 cup unsweetened cocoa powder (for brownie batter)
• 1 tbsp cornstarch
• 1/4 tsp salt (for brownie batter)
• 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 (for frosting)
• 1 tsp pure vanilla extract (for frosting)

Instructions

1. Step 1: Preheat the oven to 350°F. Spray three 8-inch cake pans with baking nonstick spray, line them with parchment paper circles, and spray again.
2. Step 2: In a large bowl, mix the 2 cups flour, 1 cup cocoa powder, baking soda, baking powder, salt, and 1 3/4 cups sugar. Set aside.
3. Step 3: Heat the water in a small pan over high heat until steaming. In a separate bowl, whisk together the 4 eggs, 1 cup oil, vanilla, and buttermilk. Slowly add the hot water to this mixture to avoid cooking the eggs.
4. Step 4: Pour the wet ingredients into the dry ingredients and mix until just combined. Divide the batter evenly between the three prepared cake pans and set aside.
5. Step 5: In a medium bowl, combine 1/3 cup flour, 1/2 cup cocoa powder, cornstarch, and 1/4 tsp salt. Set aside.
6. Step 6: In a mixing bowl, beat the 1 cup sugar and 2 eggs on high speed for 5 minutes until fluffy.
7. Step 7: Add vanilla, melted butter, and 1/4 cup oil to the egg mixture, mixing on low until combined. Gradually add the dry ingredients and mix until just combined.
8. Step 8: Remove the mixer and gently fold in the chocolate chips using a rubber spatula.
9. Step 9: Use a cookie scoop to evenly place dollops of the brownie batter on top of the cake batter in each pan. Lightly swirl the brownie batter into the cake batter with a kitchen knife.
10. Step 10: Bake the layered batter for 30-35 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
11. Step 11: Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
12. Step 12: For the frosting, sift together powdered sugar and cocoa powder in a large bowl and set aside.
13. Step 13: Using a stand mixer, beat the cream cheese and butter on high for 3 minutes until light and fluffy.
14. Step 14: Gradually add the powdered sugar mixture in two batches, mixing on low until combined each time.
15. Step 15: Add the vanilla and beat on high speed until creamy and slightly lighter in color.
16. Step 16: Level the cakes by cutting off the domes with a serrated knife.
17. Step 17: Place the first cake layer on a serving plate and spread 1 cup of frosting evenly on top. Repeat with the second layer.
18. Step 18: Place the final cake layer with the bottom facing up and apply a thin crumb coat of frosting over the entire cake.
19. Step 19: Freeze the cake for 15 minutes to set the crumb coat before applying the final frosting layer or decorating.

Tips & Variations

• Use room temperature ingredients for better batter consistency and even baking.
• Swap semi-sweet chocolate chips for dark or milk chocolate chips according to your preference.
• For a richer flavor, toast the cocoa powder lightly before mixing.
• Try adding a teaspoon of espresso powder to enhance the chocolate flavor without adding coffee taste.
• Use parchment paper rounds to easily lift cakes out of the pans without damaging the edges.

Storage

Store the frosted cake covered tightly in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture and taste. The cake layers can be baked and wrapped in plastic wrap, then frozen for up to 3 months. Thaw in the refrigerator before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Make sure it contains xanthan gum for best texture.

How do I know when the cake is done baking?

Insert a toothpick into the center of the cake layer; it should come out with moist crumbs but no wet batter. This means the cake is baked but still moist and tender.

Brownie Cake Recipe

Print Recipe

★★★★★

4.5 from 74 reviews

This rich and decadent Brownie Cake combines the moist, chocolatey goodness of a chocolate cake layered with luscious brownie dollops and topped with a creamy chocolate cream cheese frosting. Perfect for chocolate lovers, this layered cake uses a combination of classic chocolate cake and fudgy brownie textures, creating a delightful dessert that’s sure to impress at any celebration.

• Author: Marco
• Prep Time: 35 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12–16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 Oil (canola or vegetable oil)
• 1 tsp Pure vanilla extract
• 1 cup Buttermilk (room temperature)
• 1 cup Hot water (steaming)

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

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

Instructions

1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Spray three 8-inch cake pans with baking nonstick spray, then line each with 8-inch parchment paper circles and spray again to ensure easy release after baking.
2. Mix Dry Ingredients for Chocolate Cake: In a large bowl, combine the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, salt, and white granulated sugar. Set this dry mixture aside.
3. Prepare Wet Ingredients for Chocolate Cake: Heat the water in a small pan over high heat until steaming. In a separate bowl, whisk together the eggs, oil, vanilla extract, and buttermilk. Slowly add the hot water to this wet mixture, mixing gently to prevent cooking the eggs.
4. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and mix until just combined. Divide the batter evenly among the three prepared cake pans. Set them aside while preparing the brownie batter.
5. Mix Dry Ingredients for Brownie Batter: In a medium bowl, sift together the flour, unsweetened cocoa powder, cornstarch, and salt. Set this mixture aside.
6. Beat Sugar and Eggs for Brownie Batter: In a mixing bowl, beat the white granulated sugar and eggs on high speed for about 5 minutes until fluffy and lightened in color.
7. Add Wet Ingredients to Brownie Batter: Add vanilla extract, melted butter, and oil to the sugar and eggs mixture, mixing on low speed until just combined.
8. Mix in Dry Ingredients and Chocolate Chips: Gradually mix the dry ingredients into the wet batter on low speed until just incorporated, then fold in the semi-sweet chocolate chips using a rubber spatula.
9. Distribute Brownie Batter: Using a cookie scoop, evenly drop scoops of the brownie batter across the surfaces of the three cake pans, spacing them out evenly. Use a kitchen knife to gently swirl the brownie batter lightly into the cake batter in each pan to create marbled dollops.
10. Bake: Bake the pans in the preheated oven for 30-35 minutes, or until a toothpick inserted into the cake (avoiding the brownie dollops) comes out with moist crumbs.
11. Cool Cakes: Let the cakes rest in the pans for 10 minutes after baking, then transfer the cakes to a wire rack to cool completely before frosting.
12. Sift Ingredients for Frosting: In a large bowl, sift together the powdered sugar and unsweetened cocoa powder. Set aside.
13. Beat Cream Cheese and Butter: Using a stand mixer, beat the cream cheese and unsalted butter on high speed for 3 minutes until light and fluffy.
14. Add Powdered Sugar to Frosting: Add half of the powdered sugar mixture to the cream cheese and butter, mixing on low speed until combined. Add the remaining powdered sugar and mix again on low speed until fully incorporated.
15. Add Vanilla and Beat Frosting: Add the vanilla extract and beat on high speed until the frosting is creamy and slightly lighter in color.
16. Trim Cake Layers: Using a serrated knife, carefully cut off the domed tops of each cake layer to create flat surfaces for stacking.
17. Assemble the Cake: Place the first cake layer on a serving plate and spread about 1 cup of frosting evenly over it. Repeat with the second layer. Place the third cake layer on top, upside down (bottom side up) for a level top.
18. Crumb Coat: Spread a thin, light layer of frosting over the entire assembled cake to seal in crumbs.
19. Chill Cake: Place the cake in the freezer for 15 minutes to set the crumb coat frosting before applying a final layer or serving.

Notes

• Ensure the eggs and buttermilk are at room temperature to help the batter combine smoothly without curdling.
• When adding hot water to the wet ingredients, do so slowly and gently to avoid cooking the eggs prematurely.
• Using parchment paper and nonstick spray will help in easily releasing the cakes from the pans after baking.
• Swirling the brownie batter lightly into the cake batter creates a marbled effect with distinct brownie pockets for texture contrast.
• Allow the cake layers to cool completely before frosting to prevent the frosting from melting.
• Trim domed cake tops for flat layers to ensure a stable, even cake assembly.
• The crumb coat sets the base layer of frosting and traps loose crumbs, creating a smooth finish for the final frosting layer.

Keywords: brownie cake, chocolate cake, layered cake, cream cheese frosting, chocolate dessert, marbled cake, brownie dollops