Ultimate Brownie Cake: Layers of Fudgy Perfection and Moist Chocolate Cake

Prepare to embark on a truly decadent culinary journey with this ultimate brownie cake recipe. Imagine the rich, intense flavor of a fudgy brownie perfectly baked into the airy, moist layers of a classic chocolate cake, all crowned with a luscious chocolate cream cheese frosting. This isn’t just a dessert; it’s an experience, a harmonious blend of two beloved treats designed to satisfy even the most fervent chocolate cravings. We’ve perfected this unique combination, and the result is nothing short of spectacular, promising a delightful surprise in every single bite. Get ready to impress your taste buds and your guests with this extraordinary creation.

This brownie cake is a labor of love, born from a desire to combine the absolute best qualities of a classic chocolate cake with the irresistible chewiness and depth of a fudgy brownie. The idea was simple yet revolutionary: what if we could infuse chocolate cake layers with actual brownie batter? The experiment paid off magnificently, proving that brownie and cake aren’t just good together, they’re an *amazing* combination! This recipe delivers a dessert that’s not just visually stunning but also incredibly satisfying, offering contrasting textures and layers of deep chocolate flavor. We’ve gathered all our top tips, smart tricks, and step-by-step process photos to guide you effortlessly through creating this masterpiece. If you’re a true brownie connoisseur and loved our brownie rolls, this layered chocolate brownie cake will undoubtedly become your new go-to indulgence.

Mastering Your Brownie Cake: Essential Baking Tips for Success

Creating a cake that looks and tastes as incredible as this one requires attention to detail. Follow these expert tips to ensure your brownie cake turns out perfectly moist, fudgy, and absolutely delicious. For even more detailed guidance on achieving the silkiest, most flavorful chocolate cream cheese frosting, be sure to check out our dedicated chocolate cream cheese frosting guide.

• Precision in Flour Measurement: One of the most common baking errors is incorrect flour measurement. If you simply scoop flour directly from the bag with your measuring cup, you’ll inevitably compact it, leading to an excess of flour. This extra flour can result in a cake that is dense, dry, and not as tender as it should be. Always spoon your flour into the measuring cup, then level it off with a straight edge. For ultimate accuracy, consider using a kitchen scale to measure by weight.
• Room Temperature Ingredients are Key: This is a crucial step for achieving a smooth, well-emulsified batter and frosting. Dairy ingredients like butter, cream cheese, buttermilk, and eggs should be brought to room temperature at least two hours before you begin baking. Cold ingredients can cause batters and frostings to curdle or separate, leading to a less cohesive texture and an undesirable final product. Room temperature ingredients blend together more evenly, creating a uniform mixture that bakes beautifully.
• Prioritize Cake Batter Preparation: Always prepare your chocolate cake batter before you start on the brownie batter. Brownie batter, especially one made with cocoa powder and chocolate chips, tends to thicken significantly as it sits. If you prepare it too early, it might become too stiff to dollop and swirl effectively into your cake layers, making the process more challenging and potentially affecting the final marbling effect.
• Strategic Scooping and Swirling: For consistent brownie distribution in every slice, use a small 1-tablespoon cookie scoop. Aim for about five evenly spaced dollops of brownie batter per cake layer. After placing the dollops, use a butter knife or a skewer to gently swirl the brownie batter into the chocolate cake batter. Avoid over-swirling; a few light strokes are enough to create a beautiful marbled effect without fully mixing the two batters.
• Freshly Made Frosting for Best Results: While it might be tempting to make your frosting ahead of time, we recommend preparing the chocolate cream cheese frosting right before you intend to assemble and decorate your cake. Freshly made frosting has the best texture and consistency for spreading and piping, ensuring a smooth, creamy finish. If made too far in advance, especially with cream cheese, it can become too stiff or, if left at room temperature, too soft.
• Don’t Overmix the Batters: Whether you’re making the chocolate cake or the brownie batter, stop mixing as soon as the ingredients are just combined. Overmixing develops gluten in the flour, which can lead to a tough and rubbery cake. A few small lumps in the cake batter are perfectly fine and will disappear during baking.
• Proper Pan Preparation: Always prepare your cake pans thoroughly. Spray them with a good quality non-stick baking spray, then line the bottoms with parchment paper circles, and spray again. This double layer of protection ensures your cake layers release effortlessly from the pans without sticking or tearing.

Assembling and Decorating Your Masterpiece

Once your cake layers have cooled completely, it’s time for the exciting part: assembly and decoration! This stage allows you to personalize your creation and transform it into a show-stopping dessert. Start by ensuring all your cake layers are level. Use a serrated knife to carefully slice off any domes from the tops of your baked cakes. This step is essential for creating a stable, even base for stacking and a professional-looking finished cake.

Place your first leveled cake layer onto your serving plate or cake stand. Spread an even layer of approximately 1 cup of the prepared chocolate cream cheese frosting over the top. The frosting should extend just to the edges of the cake. Carefully place the second cake layer on top, aligning it perfectly, and repeat the frosting process. For the final layer, place it bottom-side up. This trick provides a perfectly flat and smooth surface for your top frosting layer, making it easier to achieve a polished finish.

Next, apply a very thin “crumb coat” of frosting all over the entire cake – sides and top. This thin layer helps to trap any loose crumbs, preventing them from mixing into your final, visible layer of frosting. Once the crumb coat is applied, place the cake in the freezer for about 15 minutes. This chilling time helps to set the crumb coat firmly, creating a stable foundation for the final frosting application.

After the crumb coat has set, remove the cake from the freezer and apply the remaining frosting more generously. You can use an offset spatula to create smooth sides and a beautiful swirl on top, or pipe it for a more decorative finish. We opted for a sophisticated “semi-naked” look for this cake, where a hint of the chocolate layers peeks through the frosting, giving it a rustic yet elegant charm. For an extra touch of indulgence and visual appeal, we adorned the top with store-bought brownie pieces, adding another layer of texture and chocolatey goodness. Feel free to unleash your creativity with sprinkles, chocolate shavings, or fresh berries to make this brownie cake uniquely yours.

If you absolutely loved creating and tasting this incredible brownie cake, we’d be thrilled if you could leave a star review below! Your feedback helps us share our passion for baking with even more dessert enthusiasts. Don’t forget to tag us on Instagram @stephaniesweettreats when you share your delicious creations. For more inspiring baking ideas and sweet treat recipes, make sure to follow us on Pinterest!

Recipe Video Guide

To help you visualize each step and ensure your success, we’ve prepared a comprehensive video tutorial for this brownie cake. Watch the process from start to finish, including mixing the batters, layering, and decorating techniques, to make your baking experience even smoother and more enjoyable.

Average Rating: 5 stars from 28 reviews

Brownie Cake

By Stephanie Rutherford

This exquisite brownie cake features alternating layers of rich chocolate cake and fudgy brownie batter, all crowned with a delectable chocolate cream cheese frosting.

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Prep Time:
30 mins

Cook Time:
33 mins

Decorating Time:
1 hr

Total Time:
2 hrs 3 mins

Servings:
16 slices

Ingredients

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

Chocolate Cake

1. Preheat your oven to 350°F (175°C). Prepare three 8-inch cake pans by generously spraying them with nonstick baking spray. Line the bottoms of the pans with 8-inch parchment paper circles, then spray again to ensure easy release.
2. In a large mixing bowl, combine the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, salt, and white granulated sugar. Whisk these dry ingredients together thoroughly until well combined and set aside.
3. In a small saucepan on the stove, heat 1 cup of water over high heat until it is steaming but not boiling. In a separate medium bowl, whisk together the large eggs, canola or vegetable oil, pure vanilla extract, and room temperature buttermilk. Slowly and carefully, mix the hot water into the wet ingredients. *Tip: Pour the hot water very gradually while whisking to avoid scrambling the eggs.*
4. Pour the combined wet ingredients into the bowl with the dry ingredients. Mix until just combined, being careful not to overmix. Divide the batter evenly among the three prepared cake pans. Set these aside while you prepare the brownie batter.

Brownie Batter

1. In a medium mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, cornstarch, and salt. Set these dry brownie ingredients aside. In a separate large mixing bowl, using a stand mixer fitted with the paddle attachment, beat the white granulated sugar and large eggs on high speed for about 5 minutes until light, fluffy, and pale.
2. Reduce the mixer speed to low. Add the pure vanilla extract, oil, and melted unsalted butter to the egg and sugar mixture. Mix until just combined. Gradually add the reserved dry brownie ingredients and mix on low speed until just incorporated.
3. Remove the bowl from the mixer. Using a rubber spatula, gently fold in the semi-sweet chocolate chips until they are evenly distributed throughout the thick brownie batter.
4. Using a 1-tablespoon cookie scoop, place five evenly spaced dollops of brownie batter onto the surface of each chocolate cake batter layer in the pans. Take a kitchen knife or a skewer and lightly swirl the brownie batter into the cake batter to create a beautiful marbled effect.
5. Bake the cake layers for 30-35 minutes, or until a wooden toothpick inserted into the center comes out with moist crumbs attached. Avoid overbaking to keep the cake moist.
6. Allow the baked cake layers to cool in their pans for 10 minutes before carefully inverting them onto a wire rack. Let them cool completely to room temperature before attempting to frost or assemble.

Chocolate Cream Cheese Frosting

1. In a large bowl, sift together the powdered sugar and unsweetened cocoa powder to remove any lumps. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature cream cheese and unsalted butter on high speed for 3 minutes. The mixture should become light, fluffy, and well combined.
3. Add half of the sifted powdered sugar and cocoa powder mixture to the cream cheese and butter. Mix on low speed until just combined. Then, add the remaining powdered sugar mixture and continue mixing on low until fully incorporated.
4. Finally, add the pure vanilla extract and beat the frosting on high speed until it becomes incredibly creamy and smooth. The frosting will slightly lighten in color as it whips.

Assembling the Cake

1. Once the cake layers are completely cooled, use a serrated knife to carefully cut off any domed tops, creating flat, even layers.
2. Place the first leveled cake layer onto your serving plate or cake stand. Spread approximately 1 cup of the chocolate cream cheese frosting evenly over the top. Carefully place the second cake layer on top and repeat with another cup of frosting. For the final layer, place it bottom-side up to create a perfectly flat top surface.
3. Apply a very thin “crumb coat” of frosting all around the sides and top of the cake. This traps any loose crumbs. Freeze the cake for 15 minutes to allow the crumb coat to set firmly.
4. Remove the cake from the freezer and apply the remaining frosting generously, creating your desired finish – whether it’s perfectly smooth, semi-naked, or decorated with swirls and additional brownie pieces.

Notes

Flour Measurement: Always make sure your flour is spooned into the measuring cup and leveled off with a straight edge, or, for best accuracy, use a kitchen scale to measure by weight. Compacted flour can significantly dry out your cake and lead to a dense, heavy texture.
High Altitude Baking: For those baking at high altitudes, we recommend adding an extra 2 tablespoons of all-purpose flour to the chocolate cake batter. This adjustment helps to strengthen the cake’s structure under reduced atmospheric pressure.
Ingredient Temperature: Remember to pull out all dairy ingredients, such as butter, cream cheese, buttermilk, and eggs, at least 2 hours before you plan to begin baking. This ensures they reach room temperature, which is critical for creating a smooth, well-emulsified batter and a creamy, lump-free frosting.
Storage: Store the finished brownie cake in an airtight container in the refrigerator for up to 3-4 days. Allow it to come to room temperature for about 30 minutes before serving for the best flavor and texture.

Calories: 652kcal
, Carbohydrates: 83g
, Protein: 6g
, Fat: 47g
, Saturated Fat: 19g
, Polyunsaturated Fat: 6g
, Monounsaturated Fat: 19g
, Trans Fat: 1g
, Cholesterol: 70mg
, Sodium: 442mg
, Potassium: 262mg
, Fiber: 5g
, Sugar: 38g
, Vitamin A: 838IU
, Calcium: 87mg
, Iron: 3mg

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