Chocolate Brownie Cake with Cream Cheese Frosting Recipe

Introduction

This brownie cake combines the rich, fudgy texture of brownies with the lightness of a chocolate cake, layered and frosted with creamy chocolate cream cheese frosting. It’s a decadent dessert perfect for special occasions or whenever you’re craving intense chocolate goodness.

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 cups white granulated sugar (for cake)
• 4 large eggs (room temperature, for cake)
• 1 cup oil (canola or vegetable, for cake)
• 1 tsp pure vanilla extract (for cake)
• 1 cup buttermilk (room temperature, for cake)
• 1 cup hot water (steaming, for cake)
• 1 cup white granulated sugar (for brownie batter)
• 2 large eggs (for brownie batter)
• 1/4 cup unsalted butter (melted, for brownie batter)
• 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 (for brownie batter)
• 1/4 tsp salt (for brownie batter)
• 1/2 cup semi-sweet chocolate chips
• 8 oz cream cheese (room temperature, for frosting)
• 2 cups unsalted butter (room temperature, for frosting)
• 3 cups powdered sugar (for frosting)
• 1/2 cup unsweetened cocoa powder (for frosting)
• 1 tsp pure vanilla extract (for frosting)

Instructions

1. Preheat and prepare pans: Preheat the oven to 350°F (175°C). Spray three 8-inch cake pans with baking nonstick spray, line them with parchment paper circles, and spray again.
2. Make the chocolate cake batter: In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and 1 3/4 cups sugar. Set aside.
3. Combine wet ingredients: Heat the water in a small pan on the stove until steaming. In another bowl, whisk the 4 eggs, oil, vanilla, and buttermilk. Slowly add the hot water while stirring gently to avoid cooking the eggs.
4. Mix cake batter: Pour the wet ingredients into the dry and mix gently until just combined. Divide the batter evenly among the three prepared cake pans. Set aside while you prepare the brownie batter.
5. Make the brownie batter dry mix: In a medium bowl, combine the flour, cocoa powder, cornstarch, and salt. Set aside.
6. Beat sugar and eggs: Using a mixer, beat 1 cup sugar and 2 eggs on high speed for 5 minutes until thick and pale.
7. Add fats and vanilla: Mix in the vanilla, oil, and melted butter on low speed until just combined.
8. Incorporate dry ingredients: Add the dry mix to the wet ingredients and mix just until combined. Remove the bowl from the mixer and fold in the semi-sweet chocolate chips using a rubber spatula.
9. Assemble brownie dollops: Use a cookie scoop to evenly drop brownie batter dollops over the cake batter in each pan. Space them evenly and swirl lightly with a knife for a marbled effect.
10. Bake: Bake the layers for 30-35 minutes, or until a toothpick inserted comes out with moist crumbs.
11. Cool: Let the cakes sit for 10 minutes in the pans before transferring to a wire rack. Cool completely before frosting.
12. Prepare the frosting sugar mix: Sift the powdered sugar and cocoa powder together. 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: Add half the sugar mixture and mix on low until combined. Add the rest and mix again on low speed.
15. Finish frosting: Beat in vanilla extract and beat on high until creamy and slightly lighter in color.
16. Trim cakes: Use a serrated knife to level the domed tops off the cakes.
17. Frost layers: Place the first cake layer bottom-side down and spread about 1 cup of frosting evenly. Repeat with the second layer. Place the last layer upside down (bottom facing up).
18. Crumb coat: Apply a thin layer of frosting over the entire cake and freeze for 15 minutes to set.
19. Final frosting: Frost the cake completely with the remaining frosting, smoothing as desired.

Tips & Variations

• Use room temperature eggs and butter for smoother batter and frosting.
• For extra fudgy brownies, add a tablespoon of espresso powder to the brownie batter.
• Swap semi-sweet chocolate chips for dark or milk chocolate according to your preference.
• Make the cake a day ahead and keep wrapped to deepen the flavors.

Storage

Store the brownie cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture. Leftovers can be wrapped tightly and frozen for up to 2 months; thaw overnight in the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, but to mimic buttermilk, add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and let it sit for 5 minutes before using. This helps maintain the cake’s tenderness.

Can I make the cake layers ahead of time?

Absolutely! You can bake the cake layers up to 2 days before and store them tightly wrapped at room temperature or refrigerated. Just make sure they are completely cooled before wrapping.

Chocolate Brownie Cake with Cream Cheese Frosting Recipe

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★★★★★

4.5 from 114 reviews

This decadent Brownie Cake recipe combines rich chocolate cake layers with moist, fudgy brownie dollops swirled inside. Topped with a smooth and creamy chocolate cream cheese frosting, this layered dessert is perfect for chocolate lovers seeking a luxurious and indulgent treat. The cake layers are light yet chocolatey, while the brownie bits add a dense, gooey texture, and the frosting delivers a velvety finish.

• Author: Marco
• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 15 minutes
• Yield: 12 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: Preheat your oven to 350°F (177°C). Prepare three 8-inch cake pans by spraying them with baking nonstick spray, lining them with 8-inch parchment paper circles, and spraying again to ensure they are fully greased.
2. Make the Chocolate Cake Dry Mixture: In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, salt, and white granulated sugar. Set this dry mixture aside for later use.
3. Prepare Wet Ingredients for Cake: Heat the cup of water in a small pan on the stovetop over high heat until steaming. In a separate bowl, whisk together the eggs, oil, vanilla extract, and buttermilk. Gradually and slowly add the hot water to the wet mixture, stirring continuously to avoid cooking the eggs prematurely.
4. Combine Cake Batter: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Avoid overmixing. Evenly divide the chocolate cake batter among the three prepared cake pans. Set aside while you prepare the brownie batter.
5. Prepare Brownie Dry Mixture: In a medium bowl, mix together the all-purpose flour, unsweetened cocoa powder, cornstarch, and salt. Set aside.
6. Beat Sugar and Eggs for Brownie: Using a mixer, beat the white granulated sugar and large eggs on high speed for about 5 minutes until well combined, light, and fluffy.
7. Add Brownie Wet Ingredients: Reduce the mixer speed to low and add the vanilla extract, oil, and melted unsalted butter. Mix until just combined. Then incorporate the dry brownie ingredients and mix until smooth and combined.
8. Fold in Chocolate Chips: Remove the mixer and gently fold the semi-sweet chocolate chips into the brownie batter using a rubber spatula.
9. Distribute Brownie Batter: Use a cookie scoop to place evenly spaced dollops of brownie batter on top of the chocolate cake batter in each pan. Lightly swirl the brownie batter into the cake batter using a kitchen knife to create a marbled effect.
10. Bake the Cake and Brownie Layers: Bake all three pans in the preheated oven for 30-35 minutes or until a toothpick inserted into the cake comes out with moist crumbs but not wet batter.
11. Cool Layers: Remove the pans from the oven and allow the cakes to rest in the pans for 10 minutes. Then transfer the layers onto a wire rack to cool completely before frosting.
12. Prepare Frosting Dry Ingredients: Sift together the powdered sugar and unsweetened cocoa powder into a large bowl. Set aside.
13. Beat Cream Cheese and Butter: Using a stand mixer, beat the cream cheese and unsalted butter on high speed for about 3 minutes until light and fluffy.
14. Add Powdered Sugar to Frosting: Add half of the powdered sugar mixture and mix on low speed until incorporated. Add the remaining powdered sugar and continue mixing on low speed until combined.
15. Finish Frosting: Add the vanilla extract and beat on high speed until the frosting is smooth, creamy, and slightly lighter in color.
16. Level Cake Layers: Use a serrated knife to trim off the domed tops of the cooled cake layers so they are flat and even for stacking.
17. Assemble the Cake: Place one cake layer on your serving plate. Spread about 1 cup of frosting evenly over the top. Repeat with the second cake layer and frosting. Place the third cake layer on top, flipping it so the bottom of the cake faces up for a flat surface.
18. Crumb Coat: Apply a thin layer of frosting over the entire cake to seal in crumbs. Place the cake in the freezer for 15 minutes to set this layer.
19. Final Frosting: Apply the remaining frosting generously over the cake, smoothing it evenly over the sides and top. Decorate as desired and serve once set.

Notes

• Make sure all eggs and dairy are at room temperature to ensure even mixing and better texture.
• When adding hot water to the eggs, add it slowly to prevent scrambling the eggs.
• The brownie dollops create a fudgy texture contrast within the lighter chocolate cake.
• Use a serrated knife to level the cake layers for a clean, professional look.
• Allow the cake layers to cool completely before frosting to prevent melting the frosting.
• The crumb coat step helps achieve a smooth final frosting finish by trapping cake crumbs.
• You can substitute buttermilk with an equal amount of milk plus 1 tablespoon lemon juice if needed.
• Chilling the crumb coat before final frosting helps the frosting set and hold its shape.

Keywords: brownie cake, chocolate cake, layered cake, chocolate cream cheese frosting, homemade cake, fudgy brownie dessert, layered chocolate dessert