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Brownie Cake Recipe

Brownie Cake Recipe
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★★★★★

5.1 from 15 reviews

This decadent Brownie Cake combines rich chocolate cake layers with swirls of gooey brownie batter and a luscious chocolate cream cheese frosting. Perfect for chocolate lovers, this dessert offers a moist, tender crumb with a complex layered texture and creamy finish, making it an irresistible treat for birthdays, special occasions, or any chocolate craving.

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 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 and Prepare Pans: Preheat the oven to 350°F. Spray three 8-inch cake pans with nonstick baking spray. Line the pans with 8-inch parchment paper circles and spray again to ensure easy cake release.
  2. Mix Dry Ingredients for Cake: In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and sugar. Set aside.
  3. Prepare Wet Ingredients for Cake: Heat the water on the stove until steaming. In a separate bowl, combine the eggs, oil, vanilla, and buttermilk. Slowly add the hot water to this mixture, stirring gently to avoid cooking the eggs.
  4. Combine Cake Batter: Pour the wet ingredients into the dry ingredients and mix gently until just combined. Divide the batter evenly among the three prepared cake pans. Set aside while making the brownie batter.
  5. Mix Dry Ingredients for Brownie Batter: In a medium bowl, mix the flour, cocoa powder, cornstarch, and salt. Set aside.
  6. Beat Sugar and Eggs: Using a mixer, beat the sugar and eggs on high speed for 5 minutes until light and fluffy.
  7. Add Fats and Flavoring to Brownie Batter: Lower mixer speed. Add vanilla, oil, and melted butter. Mix until just combined.
  8. Incorporate Dry Ingredients: Add the dry brownie ingredients to the wet mixture and mix gently until just combined.
  9. Add Chocolate Chips: Fold in the semi-sweet chocolate chips with a rubber spatula to keep the batter light.
  10. Scoop Brownie Batter: Use a cookie scoop to place dollops of brownie batter evenly over each cake batter in the pans. Use a knife to lightly swirl the brownie batter into the cake batter for a marbled effect.
  11. Bake: Bake the cakes for 30-35 minutes, or until a toothpick inserted comes out with moist crumbs.
  12. Cool Cakes: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  13. Prepare Frosting Dry Ingredients: Sift the powdered sugar and cocoa powder together in a large bowl. Set aside.
  14. Beat Cream Cheese and Butter: Using a stand mixer, beat the cream cheese and butter on high speed for 3 minutes until light and fluffy.
  15. Add Powdered Sugar to Frosting: Add half the powdered sugar mixture and beat on low until combined. Add the remaining powdered sugar and mix on low again.
  16. Finish Frosting: Add the vanilla extract and beat on high speed until the frosting is creamy and slightly lighter in color.
  17. Trim Cake Layers: Use a serrated knife to level the domed tops of the cake layers for even stacking.
  18. Layer and Frost: Place the first cake layer on a serving plate and spread 1 cup of frosting evenly over it. Repeat with the second layer. Place the last cake layer upside down (bottom side up) on top.
  19. Crumb Coat: Spread a thin, light layer of frosting over the entire cake to seal in crumbs. Freeze the cake for 15 minutes to set this crumb coat.
  20. Final Frosting: Apply the remaining frosting evenly over the chilled cake for a smooth, elegant finish.

Notes

  • Use room temperature eggs, buttermilk, and cream cheese for best mixing results.
  • When adding hot water to eggs, pour slowly to avoid cooking the eggs prematurely.
  • Swirling the brownie batter into the cake batter creates a marbled texture that is visually appealing.
  • Let the cake cool completely before frosting to prevent melting the frosting.
  • Freezing the crumb coat helps achieve a clean final frosting layer.
  • You can substitute vegetable oil for canola oil if preferred.
  • Store the finished cake covered in the refrigerator for up to 4 days.
  • Bring the cake to room temperature before serving for optimal flavor and texture.

Nutrition

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

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