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Brownie Cake Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://savorandsimmer.com/brownie-cake-recipe/