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Brownie Cake Recipe

Brownie Cake Recipe
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★★★★★

5 from 23 reviews

This Brownie Cake recipe combines rich chocolate cake layers with luscious brownie dollops swirled inside and topped with a decadent chocolate cream cheese frosting. Perfect for chocolate lovers, it offers a moist texture and a beautifully marbled effect inside with a creamy, smooth finish on top. Ideal for celebrations or a special treat, this cake balances the deep flavors of cocoa with creamy butter and cream cheese notes.

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. Prepare Cake Pans: Preheat the oven to 350°F (175°C). 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 removal.
  2. Mix Dry Ingredients for Chocolate Cake: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, salt, and white granulated sugar until fully combined. Set this mixture aside.
  3. Combine Wet Ingredients for Chocolate Cake: Heat the water in a small pan over high heat until steaming. In a separate bowl, whisk the eggs, oil, vanilla extract, and buttermilk. Slowly add the hot water to this mixture, going gradually to prevent cooking the eggs.
  4. Mix Cake Batter: Pour the wet ingredients into the dry ingredient bowl and mix gently until just combined. Divide and pour the batter evenly between the three prepared cake pans, and set aside while you prepare the brownie batter.
  5. Mix Dry Ingredients for Brownie Batter: In a medium bowl, combine the all-purpose flour, cocoa powder, cornstarch, and salt. Set aside.
  6. Beat Sugar and Eggs: Using an electric mixer, beat the white granulated sugar and eggs on high speed for about 5 minutes until light and fluffy.
  7. Add Wet Ingredients for Brownie Batter: Add vanilla extract, oil, and melted butter to the sugar and egg mixture. Mix on low speed until just incorporated.
  8. Combine Brownie Batter: Gradually add the dry ingredients to the wet ingredients and mix until just combined. Remove from the mixer and fold in the semi-sweet chocolate chips with a rubber spatula.
  9. Assemble Brownie Batter Dollops: Use a cookie scoop to evenly distribute brown dollops of brownie batter on top of each cake layer in the pans. Lightly swirl the brownie batter into the cake batter with a kitchen knife to create a marbled effect.
  10. Bake the Cakes: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Let the cakes rest for 10 minutes in the pans before transferring to a wire rack to cool completely.
  11. Prepare the Frosting Dry Mix: Sift together the powdered sugar and cocoa powder into a large bowl. Set aside.
  12. Make Cream Cheese Frosting: In a stand mixer, beat cream cheese and unsalted butter on high speed for about 3 minutes until light and fluffy. Add half of the powdered sugar mixture and mix on low speed until combined, then add the rest and continue mixing on low. Finally, beat in the vanilla extract on high speed until creamy and slightly lighter in color.
  13. Trim Cake Layers: Use a serrated knife to level the domed tops off each cake layer to ensure flat, even layers.
  14. Assemble Cake: Place the first cake layer bottom side down on a serving plate. Spread about 1 cup of frosting evenly over the top. Repeat the process with the second layer and frosting. Place the final cake layer on top with the bottom facing up to display the swirled brownie pattern.
  15. Crumb Coat and Chill: Apply a thin, light layer of frosting over the entire cake to seal in crumbs. Freeze the cake for about 15 minutes to set the crumb coat.
  16. Final Frosting Layer: Apply the remaining frosting to the cake smoothly and decorate as desired. Chill until ready to serve.

Notes

  • Ensure eggs and buttermilk are at room temperature to avoid curdling when mixing with hot water.
  • Use parchment paper and nonstick spray to prevent cakes from sticking to pans for clean removal.
  • The swirling process should be gentle; avoid overmixing to keep the marbled look.
  • Chilling the cake after crumb coating is important for a neat final frosting layer.
  • You can substitute vegetable oil with canola oil or light olive oil for a healthier fat profile.
  • Store leftover cake in the refrigerator covered for up to 4 days.
  • You can warm the cake layers slightly before frosting if they’ve been refrigerated to ease spreading.

Nutrition

Keywords: brownie cake, chocolate cake, chocolate frosting, cream cheese frosting, moist chocolate cake, marbled brownie cake

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