Indulge in the Ultimate Chocolate Brownie Cake

Calling all chocolate lovers! My chocolate brownie cake recipe mixes fudgy brownie layers with a cake-like rise. It creates a decadent chocolate dessert that’s hard to resist. This best brownie cake recipe has velvety frosting, glossy ganache, and a structure that holds its shape.

Every bite balances rich cocoa flavor with a texture that’s both dense and tender. It’s perfect for any celebration or cozy night in. This guide covers everything from mixing the batter to presenting it elegantly. So, you’ll never overbake or crumble a slice again.

Key Takeaways

• Serve slices warm with vanilla ice cream or whipped cream.
• Store leftovers in an airtight container at room temperature for 2-3 days.
• Freeze individual portions tightly wrapped for up to 3 months.
• Pair with coffee or tea to enhance the chocolate flavor.
• Finish with cocoa powder dusting or fresh berries for a polished look.

The Sweet History Behind Brownie Cakes

Ever wonder how the delicious brownie cake became a classic? Let’s go back to its start. It all began in 1893 at Chicago’s Palmer House Hotel. A chocolate brownie cake recipe was created by accident.

A baker left out baking powder from a cake batter. This mistake made flat, fudgy squares—today’s brownies. This “mistake” became a hit, starting a new trend.

In 1896, Fannie Farmer’s Boston Cooking-School Cook Book published the first brownie recipe. It used molasses, not chocolate. By 1906, Bangor Brownies came out, using chocolate. Sears Roebuck started selling boxed mixes, making it popular across the country.

Over time, bakers mixed cake layers with brownie richness. This created the chocolate brownie cake recipe we love today.

• 1893: Palmer House Hotel’s accidental creation
• 1896: First printed recipe (molasses-based)
• 1906: First chocolate-focused brownie recipe published
• 1898: Commercial sales via Sears Roebuck

Early brownies were like cookie bars. But chefs kept experimenting. They added cake layers, making them towering desserts. My own delicious brownie cake recipe is a tribute to this history. It’s sweet, layered, and a nod to the past. Now that you know its history, let’s make it at home!

What Makes This Chocolate Brownie Cake Recipe Special

My best brownie cake recipe is more than just a mix. It’s a blend of cake and brownies, perfected. Using boxed chocolate cake mix and fudge brownie mix is just the start. The real magic happens with mayonnaise, adding moisture without changing the taste.

Five eggs and extra butter make it rich. A 12-cup Bundt pan ensures it bakes evenly and looks amazing.

• Moisture from mayonnaise and butter prevents dryness
• Three types of chocolate (unsweetened, semisweet, milk) deepen flavor
• Whipped ganache frosting hardens slightly in the fridge for smooth layers

The secret is simple: fat and eggs make it dense. Each bite is fudgy in the middle and cake-like on the edges. You can add vanilla or nuts for a personal touch. But the core recipe is perfect just the way it is.

It’s perfect for birthdays or a quick dessert on a weeknight. Guests will ask for seconds, and it’s worth the 1-hour prep time.

This recipe beats dryness by using a mix of ingredients. Cutting cake layers and filling them with frosting adds texture. You can add Oreo crumbs or keep it simple. The best brownie cake recipe stays chewy and delicious, with every ingredient playing a role.

Essential Ingredients for Your Chocolate Brownie Cake

To make your homemade brownie cake, you need the right ingredients. For the easy chocolate brownie cake base, you’ll need:

• 1 1/2 cups (330g) unsalted butter
• 4 oz semisweet chocolate (chopped)
• 1 1/2 cups (300g) granulated sugar
• 1 cup (200g) light brown sugar (packed)
• 7 large eggs (room temperature)
• 1 tsp vanilla extract
• 1 cup (128g) all-purpose flour
• 1 cup (100g) unsweetened cocoa powder
• 1 tsp salt

For a simpler way, the homemade brownie cake mix method uses:

• 1 box Duncan Hines Double Fudge Brownie Mix
• 1 box chocolate cake mix
• 3 eggs
• ½ cup water
• ½ cup vegetable oil

Quality ingredients are key. Choose high cocoa chocolate for a richer taste. Use room-temperature eggs for smooth mixing. If you want to avoid refined sugar, replace ½ cup of it with coconut sugar.

The mix method is a quick way to make an easy chocolate brownie cake base. It combines boxed brownie and cake mixes.

Pro tip: Melt chocolate slowly over a double boiler to avoid burning. For a richer texture, use ½ cup almond flour instead of flour. Both methods need precise measurements. Use kitchen scales for accuracy. With these essentials, you’re ready to bake your perfect homemade brownie cake!

Kitchen Tools You’ll Need

Getting ready to make the easy chocolate brownie cake or simple brownie cake means having the right tools. I’ve used these items many times to get great results:

• 6″ round cake pans (or 8″ if preferred) for even baking
• Offset spatula to spread batter smoothly
• Heatproof bowl for melting chocolate and butter
• Measuring cups and spoons for precise mixing
• Cooling rack to let the cake settle
• Cake strips to prevent domed tops

A springform pan is good for layered cakes. A big mixing bowl holds all the ingredients. An electric mixer makes creaming butter and sugar faster.

For extra help, parchment paper lines pans well, and cake strips stop edges from getting too dark. Even without special tools, you can start with what you have, like saucepans or cooking spray.

I suggest using silicone baking mats, but foil or wax paper works too. A whisk mixes dry ingredients easily. The simple brownie cake doesn’t need many gadgets. Just make sure your tools are clean and sharp. You might already have most of these items in your kitchen!

Step-by-Step Chocolate Brownie Cake Recipe

Ready to bake your own chocolate brownie cake recipe? Let’s dive into this simple brownie cake process. It’s designed to deliver fudgy perfection. Start by preheating your oven to 350°F. Grease a bundt pan with butter or nonstick spray. Line the bottom with parchment paper for easy removal later.

1. Mix Dry Ingredients: Whisk 2 cups flour, ½ cup Dutch-process cocoa powder, 1 tsp baking soda, ½ tsp baking powder, and ¼ tsp salt in a bowl. Set aside.
2. Combine Wet Mixtures: In a separate bowl, blend ¼ cup melted butter, 1 ¼ cups sugar, 2 eggs, and 1 tsp vanilla until smooth. Gradually add dry ingredients and alternate with ½ cup buttermilk and ½ cup warm water until fully incorporated.
3. Bake to Perfection: Pour batter into the pan and bake for 40-45 minutes, or until a toothpick shows moist crumbs. Overbaking leads to dryness—check early!
4. Cool & Frost: Let the cake cool in the pan 15 minutes before flipping onto a rack. Once cooled, slice it horizontally and spread frosting between layers. Drizzle with ganache made by mixing ½ cup hot cream with 1 cup chocolate chips.

Pro tip: For a fudgier texture, chill the batter overnight before baking. Always use room-temperature ingredients—they mix more evenly. If frosting ahead, wrap the unfrosted cake in plastic and store at room temperature up to 2 days.

With this simple brownie cake method, every layer stays rich without overcomplication. Enjoy warm with a scoop of vanilla ice cream or a dusting of powdered sugar. Your kitchen will smell like heaven, I promise!

My Top Tips for a Fudgy, Not Cakey Result

Getting the fudgy chocolate cake recipe right takes care and patience. Here’s how to dodge cakey textures and get that perfect chewy brownie cake feel:

• Measure dry ingredients precisely. Too much flour or cocoa can dry out the mix. Use a scale for exactness.
• Whip eggs and sugar until ribbons form. This adds air for a soft crumb without overmixing.
• Mix by hand with a spatula. Stop mixing once the dry ingredients are just combined—overmixing makes it tough.
• Bake until edges firm, center jiggles slightly. A cracked top with a dome shape means it’s done. Check with a toothpick: if it’s sticky but not wet, it’s perfect.
• Let cool in the pan for 15 minutes. Then move it to a rack. Hurrying this step can cause cracks in the fudgy chocolate cake recipe.
• Chill before serving. Refrigerate for 1-2 hours to set the fudgy layers right.

For a chewy brownie cake, use melted butter and dark chocolate (Bourneville or Amul brands). Don’t use parchment without handles—it traps steam and steams the edges. Trust your eyes more than a timer: a glossy center means fudge magic is happening. My secret? Always bake at 325°F (160°C)—lower heat ensures slow, even melting of chocolate into that signature gooey core.

Delicious Frosting Ideas for Your Brownie Cake

Make your delicious brownie cake even better with the right frosting. I’ve found a decadent chocolate dessert topping that’s perfect. Start by mixing softened butter, cream cheese, cocoa powder, and powdered sugar until it’s smooth.

Add a pinch of salt and vanilla to enhance the flavor. This keeps the cake’s natural cocoa taste in check.

For a quicker option, try my 5-minute microwave frosting. Melt butter, mix in cocoa, then add sugar and milk. This frosting hardens into a glossy crust but stays creamy inside.

Adjust the frosting’s consistency with 1-2 tablespoons of milk. Spread it over the cooled cake. Add chopped nuts like toasted pecans or sea salt flakes for extra texture.

• Classic Chocolate Buttercream: 1 cup butter, 4 oz cream cheese, ½ cup cocoa, 4 cups powdered sugar
• Quick Microwave Frosting: ½ cup butter, ½ cup cocoa, 4 cups sugar, ¼ cup milk

Let the frosting set at room temperature for 30 minutes after applying. This lets the decadent chocolate dessert develop a crackled glaze. For a lighter frosting, mix in peanut butter or espresso powder to deepen the chocolate taste.

Either way, these frostings turn your delicious brownie cake into a treat you’ll never forget!

If you love indulgent desserts, you might also enjoy this rich and creamy keto cheesecake—a low-carb treat that’s just as satisfying as this chocolate brownie cake!

Storing and Reheating Your Chewy Brownie Cake

Keeping your chocolate brownie cake fresh is easy. Here’s how to keep it moist and ready to enjoy:

For short-term storage (1-2 days), wrap the cooled cake tightly in plastic wrap. Put it in an airtight container at room temperature. This is best for unfrosted cakes without perishable toppings.

Refrigerate brownies for longer storage:

• Wrap layers in parchment paper first, then plastic wrap
• Seal in an airtight container
• Keeps fresh up to 7 days

Freezing extends freshness up to 3 months. Here’s the trick:

1. Wrap cooled cake in double layers of plastic wrap
2. Add aluminum foil over the plastic
3. Place in a freezer-safe bag or container

Reheat stored brownies gently to avoid drying. For refrigerated cake:

• Room temperature: 1-2 hours unwrapped
• Quick method: 15-second microwave bursts on 50% power

Frozen cakes need gradual defrosting. Let them sit at room temperature 4-6 hours before serving. Reheat frozen slices in a 300°F oven for 5-8 minutes.

Conclusion

Let’s recap why this best brownie cake recipe is a hit. It combines the richness of brownies with the lightness of cake, all covered in silky fudge frosting. I use boxed mixes for ease, but it tastes homemade.

The secret is melting butter with cocoa before adding eggs. This gives it that fudgy texture everyone loves.

This fudgy chocolate cake recipe is easy to adapt. Try vegan versions with almond milk and coconut oil, or add salted caramel for a twist. At family gatherings, everyone loves it, from kids to grandparents.

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Indulge in the Ultimate Chocolate Brownie Cake

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• Author: Jake Miller
• Total Time: 45 minutes
• Yield: 8 servings

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Description

This chocolate brownie cake combines the rich, fudgy texture of brownies with the soft, moist crumb of a cake. Made with simple ingredients, this indulgent dessert is perfect for chocolate lovers. Serve it warm with a scoop of ice cream or drizzle with ganache for an extra decadent treat.

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Ingredients

• 1 cup unsalted butter, melted
• 1 ½ cups granulated sugar
• 1 cup brown sugar
• 4 large eggs
• 2 tsp vanilla extract
• 1 cup all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 tsp baking powder
• ½ tsp salt
• ½ cup milk
• ½ cup chocolate chips (optional)

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Instructions

• Preheat oven to 350°F (175°C). Grease a 9-inch cake pan or line it with parchment paper.

• In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth.

• Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

• In a separate bowl, sift together flour, cocoa powder, baking powder, and salt.

• Gradually add dry ingredients to the wet mixture, alternating with milk. Stir until just combined.

• Fold in chocolate chips if using.

• Pour batter into the prepared cake pan and smooth the top.

• Bake for 35–40 minutes or until a toothpick inserted in the center comes out with moist crumbs.

• Let the cake cool in the pan for 10 minutes before transferring to a wire rack.

• Serve warm or let it cool completely before slicing.

Notes

• For a fudgier texture, slightly underbake the cake.

• Add nuts or extra chocolate chips for more texture.

• Serve with whipped cream or a drizzle of chocolate ganache for extra richness.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 380kcal
• Sugar: 35g
• Sodium: 180mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 85mg

Keywords: chocolate brownie cake, fudgy brownie cake, easy chocolate cake, homemade brownie cake, rich chocolate dessert