Brownie cake is just as amazing as it sounds! Chocolate cake and brownie batter mixed together and baked until rich, fudgy, chocolatey perfection, then drizzled with delicious, simple chocolate ganache. It truly tastes like a brownie and chocolate cake combined! This cake looks impressive, but is really easy to make!
What is Brownie Cake?
Brownie cake is just what it sounds. It's brownie batter and cake batter mixed together and baked until rich, fudgy, chocolatey and moist perfection. The cake is then drizzled in delicious chocolate ganache.
The addition of extra fat, cocoa powder, eggs and brown sugar turn a chocolate cake into a fudgy, rich brownie version of cake!
Why you'll love this recipe
- Easy to make. Just like baking a cake or brownies, you simply mix together your wet ingredients, add in the dry ingredients and then bake. To make the chocolate ganache, simply heat heavy cream and mix in chocolate chips!
- Rich & fudgy. This cake truly tastes like a rich, fudgy brownie, but has the texture of chocolate cake.
- Looks impressive! How pretty does this cake look?! Using a bundt pan really makes a cake look fancy.
Ingredients
To make Brownie Cake, you need pretty much the same ingredients that you need to make chocolate cake or regular brownies. Here's the ingredient list.
- All purpose flour
- Cocoa powder
- Baking soda
- Baking powder
- Salt
- Espresso powder
- Butter
- Vegetable oil
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- Buttermilk
- Water
- Heavy cream
- Semi-sweet chocolate chips
How to make brownie cake
Making Brownie Cake is super simple! You will have the cake in the oven within 15 minutes. Here's a step-by-step overview on how to make the cake with some tips and tricks.
*Scroll down to the recipe card for full instructions*
- Mix together the dry ingredients. Mixing together the dry ingredients separately ensures the the baking soda, baking powder and salt get evenly distributed throughout the flour before adding to the wet ingredients.
- Mix together the wet ingredients. You will start by creaming together the butter, oil and sugars. This helps the give the cake structure by incorporating air into butter and sugar mixture.
- Fold the dry ingredients into the wet ingredients. I like to use a wooden spoor or a spatula to fold the dry ingredients into the wet ingredients until just combined. You don't want to over mix the batter otherwise the cake will be dense and tough. I don't recommend using an electric mixer for this step because it can result in over mixing.
- Bake the cake. Bake the cake for about 50-55 minutes, checking often as it gets close to 50 minutes, so you don't over bake it. You want a toothpick to come out with moist crumbs.
- Drizzle with chocolate ganache. Make the chocolate ganache when you're about ready to serve the cake. I like to drizzle half the ganache over the cake, then save the other half for drizzling on individual pieces.
How to tell when brownie cake is done baking
This cake quickly turns from uncooked to overcooked. I found 55 minutes to be the perfect amount of time for my oven. Here's are signs that the cake is done cooking.
- Cracked surface. The surface of the cake should look like a shell with cracks running through it.
- Not jiggly. If you gently touch the surface of the cake, it shouldn't jiggle.
- Toothpick trick. Lastly, but certainly not least, when you insert a toothpick into the center of the cake (if using a bundt pan, insert the toothpick halfway between the outside edge and middle of the pan), the toothpick should come out with sticky crumbs. If the toothpick comes out with glossy batter, then it's not done. If the toothpick come out clean, then the cake is overcooked, but do not worry, it will still taste good; it just won't be as fudgy.
Frequently Asked Questions
Can I use a different cake pan?
You can certainly use a different cake pan, but keep in mind that the cook time will be different. Here are cook times for other cake pans.
- Two 8 or 9 inch cake pans. Bake at 350 degrees for 30-35 minutes.
- 9x13 inch cake pan. Bake at 350 for 20-25 minutes.
Can you turn brownie mix into a cake?
Brownies have more fat and cocoa powder than chocolate cake, resulting in that rich, chewy, fudgy brownie texture we all know and love. But by using less butter, oil and cocoa powder and adding more flour, you can turn brownie mix into a cake.
What is the difference between brownie and cake?
Brownies are dense, rich, fudgy and have a stronger chocolate flavor. Chocolate cake is lighter, fluffier and not as rich.
To achieve that rich, fudgy texture, brownies are made with more fat (butter and oil) and cocoa powder and less flour compared to cake.
What makes brownies more fudgy?
Fudgy brownies have a high fat to flour ratio. Adding more butter, oil and cocoa powder is what makes brownies more fudgy rather than cakey.
Tips & Tricks.
- Properly measure your flour. You want to avoid packing flour into your measuring cup. This will result in a dry cake. To measure flour, I like to use a spoon to scoop the flour into the measuring cup, then level it off with a butter knife. This way the flour is light and airy going into the cup and it's not packed too tight. If you do scoop your measuring cup directly into the flour container, make sure you toss the flour around to loosen it up before scooping then shake to level off the top.
- Whip the sugar and fat. Using a whisk or an electric mixer to cream together the sugar, butter and oil for a couple minutes helps to give baked goods structure by beating air into the butter and sugar.
- Don't overmix the batter. When it comes to baking cakes or brownies, you don't want to overmix the batter once the flour is added. Overmixing the flour can result in a really dense, dry cake. I like to use a spoon to fold the flour into the wet ingredients until just combined.
Make ahead
Brownie cake can be prepared one day ahead. Prepare and bake the cake as directed in the recipe card, then transfer to a plate or serving dish to cool. Once cool, tightly wrap the cake in plastic wrap.
Right before serving, make the chocolate gauche and drizzle it over the cake.
How to store brownie cake
Brownie Cake with chocolate ganache can be stored at room temperature for up to 2 days. After that, I recommend storing in the fridge.
I like to keep any extra chocolate ganache stored in a glass container in the fridge.
How to serve leftover brownie cake
I like to serve brownie cake slightly warm. You can quickly heat a slice of cake in the microwave for 10-20 seconds, then drizzle with more chocolate ganache.
Reheat the chocolate ganache in the microwave in a glass dish for about 20-30 seconds or on the stove over medium-low heat, stirring frequently.
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Chocolate Brownie Cake
Equipment
Ingredients
Brownie cake
- 2 cups all purpose flour
- 2 cups granulated sugar
- 1 cup lightly packed brown sugar
- 1 ½ cups cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon espresso powder
- 4 eggs
- ¾ cup vegetable oil
- ½ cup hot melted butter
- 1 teaspoon vanilla extract
- ½ cup buttermilk (or milk)
- ½ cup hot water
Chocolate ganache
- 1 cup heavy cream
- 1 ¼ cups semi-sweet chocolate chips (8 ounces)
Instructions
- Preheat the oven to 350 degrees and grease a bundt pan.
- Mix together the flour, cocoa powder, baking soda, baking powder, salt and espresso powder. Set aside.
- In a large bowl, beat together the butter, oil, granulated sugar, and brown sugar for about 2-3 minutes using an electric mixer or a whisk until lighter in color. Beat in the eggs and vanilla, then the buttermilk. Mix in the hot water.
- Add the dry ingredients with the wet ingredients and use a large spoon or spatula to fold the dry ingredients into the wet ingredients until just combined.
- Pour into prepared bundt pan and bake for 50-55 minutes, or until a toothpick comes out with moist crumbs (if the toothpick comes out with glossy batter, keep baking).
- Let the cake cool in the pan for 10-15 minutes then turn the cake out onto a plate or serving dish to cool at least another 30 minutes. Make the chocolate ganache before serving, then pour half of the ganache over the cake. I like to save the other half for drizzling on individual pieces!
Chocolate ganache
- In a small saucepan, heat the heavy cream over medium heat until it starts to gently simmer, stirring often so it doesn't burn. Remove from heat and add the chocolate chips. Cover the pot and let sit for about 5 minutes, then whisk until smooth.
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