Brownie Cake is a chocolate lover’s dream come true. Made with two layers of moist cake topped with rich, indulgent frosting.
This Dessert is the perfect cross between Fudgy Brownies and classic chocolate cake. Be sure to also try Brownie Pie for another amazing twist on classic brownies.
Sabrina’s Brownie Cake Recipe
This indulgent Brownie Cake is great to serve for a birthday party, or for any special occasion. Because its ingredients are brownie based, it’s a little more fudgy and chewy than a normal cake. And since each slice is so rich, you won’t have to make a giant cake to feed everyone. Serve with a scoop of Vanilla Ice Cream for the perfect dessert combination. Finally, don’t forget to check out the Chef’s Note, as well as the FAQs section for extra tips on this delicious cake.
Recipe Card
Ingredients
Brownie Cake Layers:
- 2 cups unsalted butter , melted
- 2 cups sugar
- 1 cup unsweetened cocoa powder
- 5 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup coffee , room temperature
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 9 ounces chocolate , chopped into shards
Fudge Frosting:
- 1 cup unsalted butter
- 1/3 cup whole milk
- 3/4 cup unsweetened dark cocoa powder
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 6 cups powdered sugar
To Finish:
- 1/4 cup rainbow sprinkles
Instructions
Brownie Cake Layers:
- Preheat oven to 350 degrees.
- Spray two 8" baking pans with baking spray.
- In a large bowl whisk together the melted butter, sugar, and cocoa powder until smooth.
- Add in the eggs, vanilla extract, and coffee and whisk well.
- Sift together the flour, baking powder and salt, then add to the bowl.
- Whisk well until just combined.
- Pour into the two baking pans and top with chopped chocolate.
- Cook for 30-33 minutes or until a toothpick comes out clean.
- Let cake cool before slicing.
Fudge Frosting:
- Add butter, milk, unsweetened cocoa powder, and salt in a saucepan.
- On medium low heat, whisk together until completely smooth.
- Remove from heat and add in vanilla.
- Add the mixture to your stand mixer and beat on medium-high speed for 4 minutes.
- Lower speed to the lowest speed setting.
- Add ½ cup powdered sugar at a time until all the powdered sugar is added.
- Raise to high speed and cream for 8 minutes until light and fluffy.
To Finish:
- Refrigerate for 30 minutes to allow frosting to harden.
- Top with 1 cup of frosting, spread evenly.
- Pipe swirly mounds onto the top of the cake.
Nutrition
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Chef’s Note
The hardest part of making this cake, in my opinion, is waiting for it to cool. If the layers are even slightly warm, the frosting will soften and slide instead of staying thick. When the cake is completely cooled, it’s much easier to frost, and gives you those beautiful bakery style layers.
Table of contents
Can this be made ahead of time?
You can bake the cake and prepare the fudge frosting 1-2 days in advance. To keep the recipe at its freshest, keep the frosting and cake layers separate. Seal the fudge frosting in an airtight container and wrap the cake layers separately. Then take the frosting and cakes out of the fridge 30 minutes before frosting so that they can come to room temperature.
How to Store
- Serve: Don’t leave uncovered at room temperature for more than 2 hours, or it will start to dry out.
- Store: Cover cake in plastic wrap, or keep slices in an airtight container. Kept sealed at room temperature, it can stay good for 3-4 days, or store it in the fridge for up to 1 week. Let the cake come back to room temperature before serving.
- Freeze: You can also freeze for up to 3 months. Carefully wrap the cake in a layer of plastic wrap and aluminum foil to keep fresh.
Frequent Questions
Use the toothpick test to check that the cake is done. However, it won’t come out completely clean, as you want the Brownie Cake to be somewhat fudgy and gooey. So it should have some moist chocolate crumbs on the toothpick, but not wet batter. You can also gauge if the cake is done by looking to see if the top of the cake looks shiny and is starting to crack.
Brownies are typically denser and more fudgy than fluffy cakes. This recipe is somewhere in between the two. It’s fudgy and chocolatey, but yet also soft and tender. This recipe includes more baking powder than most brownie recipes to help it rise into a cake shape during the baking time.
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