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Brownie Cake

Irresistibly Moist Brownie Cake That Will Wow Your Guests

This Brownie Cake merges chocolate cake and brownie batter into a delightful dessert experience that will impress your guests.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup All-purpose flour Spoon and level to avoid compacting.
  • 3/4 cup Unsweetened cocoa powder Can be substituted with Dutch-process cocoa.
  • 1 teaspoon Baking soda Ensure freshness for best results.
  • 1 teaspoon Baking powder Ensure freshness for best results.
  • 1/2 teaspoon Salt Balances sweetness.
  • 1 cup White granulated sugar Brown sugar can offer a caramel-like essence.
  • 2 large Eggs Room temperature works best.
  • 1/2 cup Canola oil Melted unsalted butter can be a substitute.
  • 1 teaspoon Pure vanilla extract Consider almond extract for a twist.
  • 1 cup Buttermilk Substitute with milk mixed with vinegar or lemon juice.
  • 1 cup Hot water Activates cocoa for improved flavor.
  • 1 cup Semi-sweet chocolate chips Swap for dark chocolate chips for richer flavor.
For the Frosting
  • 1 8 oz Cream cheese Forms the creamy base for the frosting.
  • 1/2 cup Unsalted butter Keep at room temperature for easy mixing.
  • 2 cups Powdered sugar Reduce for a less sweet option.

Equipment

  • Mixing bowls
  • Whisk
  • 8-inch cake pans
  • Oven
  • toothpick
  • spatula

Method
 

Step-by-Step Instructions for Brownie Cake
  1. Preheat your oven to 350°F (175°C) and grease three 8-inch cake pans with nonstick spray. Line the bottoms with parchment paper.
  2. In a large bowl, whisk the dry ingredients: flour, cocoa powder, baking soda, baking powder, salt, and sugar. In another bowl, blend eggs, oil, buttermilk, and vanilla for 2 minutes, then gradually stir in hot water.
  3. Mix the dry ingredients for the brownie batter. Beat sugar and eggs until pale, then stir in melted butter and oil. Gradually add dry ingredients to the wet mixture, then fold in the chocolate chips.
  4. Spoon cake batter into each of the three pans, then dollop brownie batter on top. Use a skewer to swirl the batters together.
  5. Bake for 30-35 minutes, checking doneness at 30 minutes with a toothpick. Cool in pans for 10 minutes after removing from the oven.
  6. For frosting, beat cream cheese and butter until fluffy, about 3 minutes. Gradually add powdered sugar and cocoa, then mix in vanilla until creamy.
  7. Trim domed tops off the cooled cakes, stack layers with frosting in between, and frost the top and sides to finish.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 55gProtein: 5gFat: 18gSaturated Fat: 10gCholesterol: 80mgSodium: 200mgPotassium: 180mgFiber: 2gSugar: 35gVitamin A: 500IUCalcium: 30mgIron: 2mg

Notes

Expert Tips: Measure flour accurately, use room temperature eggs, and cool cakes completely before frosting. Store slices in the fridge for up to a week or freeze for up to 3 months.

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