Print

Brownie Cake Recipe

Brownie Cake Recipe
Print Recipe

★★★★★

5.1 from 7 reviews

This decadent Brownie Cake combines the rich, fudgy texture of brownies with the light, fluffy nature of chocolate cake, layered and frosted with a creamy chocolate cream cheese frosting. Perfect for chocolate lovers seeking a unique dessert that blends the best of both worlds.

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)
  • 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. Prepare the Cake Pans: Preheat the oven to 350°F (175°C). Spray three 8-inch cake pans with nonstick baking spray, line with 8-inch parchment paper circles, and spray again to ensure easy removal of cakes.
  2. Mix Dry Ingredients for Cake: In a large bowl, whisk together 2 cups all-purpose flour, 1 cup unsweetened cocoa powder, 1 tsp baking soda, 2 tsp baking powder, 1 tsp salt, and 1 3/4 cup white granulated sugar. Set aside.
  3. Combine Wet Ingredients for Cake: In a small pan on stove over high heat, heat 1 cup water until steaming. In a separate bowl, mix 4 large eggs, 1 cup oil, 1 tsp pure vanilla extract, and 1 cup buttermilk. Slowly add the hot water to the wet mixture to avoid cooking the eggs prematurely.
  4. Make Cake Batter: Pour the wet ingredients into the dry ingredients and mix until just combined. Divide the batter evenly among the three prepared cake pans. Set aside while preparing the brownie batter.
  5. Prepare Brownie Dry Ingredients: In a medium bowl, combine 1/3 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 tbsp cornstarch, and 1/4 tsp salt. Set aside.
  6. Beat Sugar and Eggs: In a mixing bowl using a mixer, beat 1 cup white granulated sugar and 2 large eggs on high speed for 5 minutes until thick and pale.
  7. Add Wet Ingredients to Brownie Batter: Reduce mixer speed to low and add 1 tsp pure vanilla extract, 1/4 cup oil, and 1/4 cup melted unsalted butter. Mix until just combined.
  8. Combine Brownie Batter: Add the dry ingredients to the brownie batter and mix on low until just combined. Remove bowl from mixer and fold in 1/2 cup semi-sweet chocolate chips using a rubber spatula.
  9. Assemble Brownie Dollops: Use a cookie scoop to evenly distribute the brownie batter as dollops over the chocolate cake batter in each pan. Use a knife to lightly swirl the brownie batter into the cake batter.
  10. Bake the Cakes: Bake for 30-35 minutes at 350°F until a toothpick inserted into the cake comes out with moist crumbs. Let pans cool for 10 minutes then transfer layers to a cooling rack to cool completely.
  11. Prepare Frosting Dry Ingredients: Sift together 3 cups powdered sugar and 1/2 cup unsweetened cocoa powder. Set aside.
  12. Make Cream Cheese Frosting: In a stand mixer, beat 8 oz room temperature cream cheese and 2 cups unsalted butter on high speed for 3 minutes until light and fluffy. Gradually add the powdered sugar mixture in two parts, mixing on low speed to combine. Add 1 tsp vanilla extract and beat on high until creamy and slightly lighter in color.
  13. Trim Cake Layers: Use a serrated knife to level the domes off the cakes for even stacking.
  14. Assemble the Cake: Place the first cake layer bottom side down on your serving plate. Spread 1 cup of frosting evenly over it. Repeat with the second layer. Place the last layer upside down (bottom side up).
  15. Crumb Coat: Apply a thin, light layer of frosting over the entire cake. Freeze for 15 minutes to set the crumb coat.
  16. Final Frosting: Apply the remaining frosting evenly around and on top of the cake. Decorate as desired and serve once set.

Notes

  • Allow all ingredients like eggs and buttermilk to come to room temperature for best mixing results.
  • Be careful when mixing in hot water to avoid curdling eggs; add slowly and mix gently.
  • Use parchment paper in pans to help easily remove delicate cake layers.
  • The brownie batter dollops create a marbled effect; avoid over swirling to preserve texture.
  • Let cake layers cool completely before frosting to prevent melting frosting.
  • For a firmer frosting, refrigerate the cake after assembling for 30 minutes before serving.
  • If you prefer, substitute canola oil with vegetable or light olive oil for different flavor profiles.
  • The frosting can be stored in the refrigerator; bring to room temperature and re-whip before using.

Nutrition

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

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