Brownie Cake Recipe

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I still remember the first time I baked a brownie cake. It was a rainy afternoon, and I wanted something rich, warm, and comforting. Regular brownies are already a treat, but turning them into a layered cake felt like a small celebration in itself. When I pulled the cake out of the oven, the smell of chocolate filled the entire kitchen. The fudgy brownie layers, combined with smooth whipped chocolate and vanilla cream cheese frosting, created a dessert that felt both indulgent and homemade. Every bite brought together the deep flavor of cocoa with the light sweetness of frosting, and it quickly became one of my most requested recipes.

This recipe is special because it takes the classic brownie and elevates it into something show-stopping. It is not just a dessert; it is a centerpiece. Whether you are baking it for a birthday, a family gathering, or just a quiet weekend treat, this brownie cake will leave a lasting impression. I often bake it when I want to surprise my family, and it always brings smiles to the table.

Why You’ll Love This Recipe

  • Versatile: This cake is perfect for many occasions. You can serve it at a party, bring it to a potluck, or enjoy it as a cozy treat at home. It can be dressed up with toppings like chocolate shavings or kept simple for an everyday delight.

  • Budget-Friendly: The ingredients used are common pantry staples such as cocoa powder, sugar, and flour. Even with the cream cheese and butter, it remains affordable compared to buying a fancy cake at a bakery.

  • Rich and Indulgent: The combination of fudgy brownies and whipped frosting makes each bite both dense and fluffy. You will get the best of both worlds—intense chocolate flavor with creamy layers.

  • Easy to Customize: You can adjust the sweetness by balancing the frosting layers, add nuts for crunch, or even drizzle caramel sauce on top. It is flexible enough to suit different tastes.

Ingredients for Brownie Cake Recipe

  • 1 1/2 cups (340g) unsalted butter, melted

  • 1 1/2 cups (300g) granulated sugar

  • 1 1/2 cups (300g) light brown sugar, lightly packed

  • 6 large eggs, room temperature

  • 1 Tbsp vanilla extract

  • 1 cup (80g) unsweetened cocoa powder (Dutch-processed preferred)

  • 1 tsp fine sea salt

  • 1 3/4 cups (210g) all-purpose flour, spooned and leveled

  • 1 cup (227g) unsalted butter, room temperature

  • 8 oz cream cheese, room temperature

  • 6 cups (720g) powdered sugar, spooned and leveled

  • Tiny pinch of salt

  • 1/4 cup (60mL) heavy whipping cream, room temperature (reserve 1 Tbsp for chocolate buttercream)

  • 2 tsp vanilla bean paste

  • 1/4 cup (20g) unsweetened cocoa powder (Dutch-processed preferred)

    How to Make Brownie Cake

    When I make this brownie cake, I always start with the brownies. The rich, fudgy layers form the base of the dessert, and everything else builds on top of them. To get the perfect texture, I use melted butter and both granulated and brown sugar. The brown sugar adds moisture and a deep caramel-like sweetness that balances the cocoa beautifully. Mixing these ingredients carefully ensures that the brownies bake dense yet soft. Once cooled, the frosting adds the final touch, turning it into a cake that feels special.

    Step-by-Step Instructions for Making

    1. Prepare the pans: Begin by preheating the oven to 350°F (175°C). Grease and line three 6-inch round cake pans with parchment paper. This step makes sure the brownie layers come out clean without breaking.

    2. Mix the butter and sugars: In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined. The mixture should look smooth and glossy, which helps give the brownies their signature chewiness.

    3. Add the eggs and vanilla: Crack in the eggs, one at a time, whisking after each addition. Stir in the vanilla extract. The eggs should be fully incorporated before adding the dry ingredients, giving the batter structure.

    4. Combine the dry ingredients: In another bowl, sift together cocoa powder, flour, and salt. Slowly fold this mixture into the wet ingredients. Be gentle so the batter stays thick and glossy, which ensures fudgy brownies.

    5. Divide the batter: Pour the batter evenly into the prepared pans. Smooth the tops with a spatula to make sure the layers bake evenly.

    6. Bake: Place the pans in the oven and bake for about 25 minutes. The tops should look set, but a toothpick inserted into the center should come out with a few moist crumbs. Do not overbake, or the layers will turn dry instead of fudgy.

    7. Cool completely: Allow the brownie layers to cool in the pans for 10 minutes, then transfer them onto a wire rack. They need to be fully cooled before frosting, or the cream cheese frosting will melt.

    Quick and Easy

    Although this cake has layers, the process is straightforward. The brownie base is simple to prepare, and the frosting comes together with just a few steps. Using room-temperature butter and cream cheese ensures that the frosting mixes smoothly. Once whipped, it spreads easily across the cooled brownies, saving time and effort.

    Make the Frosting

    1. Beat the butter and cream cheese: In a large mixing bowl, use an electric mixer to beat the room-temperature butter and cream cheese until light and fluffy. This takes about 3 minutes.

    2. Add powdered sugar: Gradually sift in the powdered sugar while mixing at a low speed. Continue until the mixture becomes thick and creamy.

    3. Flavor the frosting: Add the vanilla bean paste, a tiny pinch of salt, and heavy whipping cream. Beat again until the frosting is smooth, fluffy, and spreadable. Reserve one tablespoon of heavy cream for the chocolate buttercream.

    4. Prepare the chocolate buttercream: Take a portion of the frosting and mix in the additional cocoa powder with the reserved cream. Blend until you get a rich, chocolate-flavored frosting to complement the vanilla version.

    Assemble the Cake

    1. First layer: Place one cooled brownie cake layer on a serving plate. Spread an even layer of vanilla cream cheese frosting on top.

    2. Second layer: Add the second brownie layer and spread chocolate buttercream evenly.

    3. Third layer: Place the final brownie layer on top and cover the cake with the remaining frosting, smoothing it out with a spatula.

    4. Decorate: Add extra brownie chunks on top of the cake. You can also sprinkle cocoa powder or chocolate shavings for a beautiful finish.

    Customizable

    This recipe leaves room for creativity. You can add chopped walnuts or pecans to the brownie batter for extra crunch. A drizzle of caramel sauce or a sprinkle of sea salt flakes on top also enhances the flavors. If you want a lighter version, reduce the frosting layers and serve the cake with fresh berries on the side.

    Crowd-Pleasing

    Every time I serve this brownie cake, it quickly disappears from the table. The fudgy texture and creamy frosting are a combination that appeals to both kids and adults. Because it is baked in smaller pans, it has the look of a celebration cake while still offering the familiar taste of homemade brownies. Whether at birthdays, holiday gatherings, or weekend dinners, this recipe never fails to impress.

    FAQs

    Can I bake this cake in a single large pan instead of three smaller ones?
    Yes, you can use a 9×13-inch pan or two 8-inch round pans. However, baking times will change, so keep a close eye and check for doneness with a toothpick.

    How do I know when the brownie layers are baked correctly?
    The tops should look set, and a toothpick inserted into the center should come out with moist crumbs, not raw batter. Overbaking will make them dry, so remove them as soon as they are slightly underdone.

    Can I make the frosting ahead of time?
    Yes, you can prepare the frosting a day in advance and store it in the refrigerator. Before using, let it sit at room temperature and re-whip for a fluffy texture.

    Can I freeze the brownie cake?
    You can freeze the baked brownie layers wrapped tightly in plastic wrap for up to two months. When ready to use, thaw them at room temperature before frosting.

    What substitutions can I make?
    You can replace regular cocoa powder with Dutch-processed cocoa for deeper flavor. If you prefer less sweetness, reduce the powdered sugar in the frosting slightly without affecting texture.

    Print

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    Brownie Cake Recipe

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    Print Recipe

    This brownie cake combines fudgy brownie layers with whipped chocolate and vanilla cream cheese frosting. Topped with extra brownie chunks, it’s rich, indulgent, and perfect for any celebration.

    • Total Time: 220 minutes
    • Yield: One 6-inch, 3-layer cake (serves about 6) 1x

    Ingredients

    Scale

    • 1 1/2 cups (340g) unsalted butter, melted

    • 1 1/2 cups (300g) granulated sugar

    • 1 1/2 cups (300g) light brown sugar, lightly packed

    • 6 large eggs, room temperature

    • 1 Tbsp vanilla extract

    • 1 cup (80g) unsweetened cocoa powder (Dutch-processed preferred)

    • 1 tsp fine sea salt

    • 1 3/4 cups (210g) all-purpose flour, spooned and leveled

    • 1 cup (227g) unsalted butter, room temperature

    • 8 oz cream cheese, room temperature

    • 6 cups (720g) powdered sugar, spooned and leveled

    • Tiny pinch of salt

    • 1/4 cup (60mL) heavy whipping cream, room temperature (reserve 1 Tbsp for chocolate buttercream)

    • 2 tsp vanilla bean paste

    • 1/4 cup (20g) unsweetened cocoa powder (Dutch-processed preferred)

    Instructions

    • Prepare pans: Preheat oven to 350°F (175°C). Grease and line three 6-inch round cake pans with parchment paper.

    • Mix wet ingredients: In a large bowl, whisk melted butter, granulated sugar, and brown sugar until smooth.

    • Add eggs and vanilla: Beat in the eggs one at a time, then stir in vanilla extract.

    • Combine dry ingredients: In a separate bowl, sift cocoa powder, flour, and salt. Gently fold into wet mixture until combined.

    • Bake layers: Divide batter evenly among pans. Bake for about 25 minutes, until tops are set and a toothpick comes out with moist crumbs.

    • Cool layers: Let cool in pans for 10 minutes, then transfer to wire racks to cool completely.

    • Prepare frosting: Beat room-temperature butter and cream cheese until fluffy. Slowly add powdered sugar. Mix in vanilla bean paste, salt, and heavy cream until smooth.

    • Make chocolate frosting: Take a portion of frosting, add cocoa powder with reserved cream, and whip until blended.

    • Assemble cake: Place one brownie layer on a plate, spread vanilla frosting. Add second layer, spread chocolate frosting. Place third layer, cover with remaining frosting.

    • Decorate: Top with extra brownie chunks, cocoa powder, or chocolate shavings.

    Notes

    • Do not overbake; brownies should be fudgy.

    • Frosting can be prepared ahead and stored in the fridge. Re-whip before use.

    • Add nuts, caramel drizzle, or berries for variation.

    • Author: Layla
    • Prep Time: 45 minutes
    • Cook Time: 25 minutes

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