I’m sharing my Brownie Mix Bundt Cake, a bold bundt that pairs a chocolate cake mix with a brownie mix and is finished with a glossy chocolate ganache.

Jump to Recipe

I’ve always been suspicious of desserts that try too hard, which is why this Chocolate Brownie Bundt Cake grabbed me. It glams up two boxed favorites, a chocolate cake mix and a fudge brownie mix, and finishes with a glossy chocolate ganache that makes everybody go silent.

I call it my Brownie Mix Bundt Cake because it behaves like both cake and dense brownie, and honestly it’s the kind of showpiece that pretends to be complicated but really isn’t. It looks dramatic, tastes dangerously rich, and somehow always sparks the same question, “where did you buy that?”

Ingredients

Print Recipe (No Advertisments)

Chocolate cake mix, adds cocoa flavor, sugar and carbs, makes a tender crumb.
Fudge brownie mix, very chocolatey, dense texture, lots of sugar, intense cocoa notes.
Eggs, supply protein and structure they help bind batter and add richness.
Sour cream, adds moisture and a slight tang, kinda makes cake tender and creamy.
Vegetable oil keeps crumb moist, adds fat without altering chocolate flavor.
Vanilla extract, little boost to flavor, rounds sweetness and lifts chocolate notes.
Semisweet chocolate, for ganache, gives cocoa, slight bitterness and rich mouthfeel.
Heavy cream, makes silky ganache and adds fat for a glossy finish.

Ingredient Quantities

1 box (15.25 oz) chocolate cake mix

1 box (18.3 oz) fudge brownie mix

4 large eggs

1/2 cup vegetable oil

1 cup sour cream room temp

1/4 cup water

1 tsp pure vanilla extract

8 oz semisweet chocolate chips or chopped chocolate for ganache

1 cup heavy cream for ganache

1 tbsp unsalted butter for shine (optional)

pinch flaky sea salt for finishing optional

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350°F and lightly grease a 10 inch bundt pan well with butter or nonstick spray, then dust with cocoa powder so the cake releases easy; let eggs and sour cream come to room temp while the oven heats.

2. In a large bowl stir together the entire box of chocolate cake mix and the box of fudge brownie mix until evenly combined and there are no big lumps.

3. Add 4 large eggs, 1/2 cup vegetable oil, 1 cup room temp sour cream, 1/4 cup water and 1 tsp vanilla to the dry mixes and beat just until combined and smooth, scraping the sides and bottom; the batter will be thick and glossy, dont overmix or you’ll lose moisture.

4. Spoon the batter into the prepared bundt pan, smooth the top and tap the pan a few times on the counter to knock out big air bubbles.

5. Bake at 350°F for about 45 to 55 minutes, start checking at 40 minutes; a toothpick inserted into the thickest part should come out with a few moist crumbs but not raw batter. If it looks set and springs back its fine.

6. Cool the cake in the pan on a wire rack for 15 to 20 minutes, run a thin knife around the edges, then invert onto the rack to finish cooling completely before glazing so the ganache won’t slide off.

7. For the ganache put 8 oz semisweet chocolate chips or chopped chocolate in a heatproof bowl. Heat 1 cup heavy cream until it just begins to simmer, pour it over the chocolate, let sit 2 to 3 minutes then whisk until silky; stir in 1 tbsp unsalted butter if you want extra shine.

8. Let the ganache cool 5 to 10 minutes until slightly thick but still pourable; if it’s too thin chill briefly, if it firms too much warm gently over a pot of hot water or 5 to 10 seconds in the microwave and whisk.

9. Place the cooled cake on a rack over a tray or foil and pour the ganache over the top, letting it drip down the sides. Sprinkle a pinch of flaky sea salt on top if using. Chill 10 to 15 minutes to set the glaze, then slice and serve. Store leftovers covered at room temp for 2 days or in the fridge up to 5 days.

Equipment Needed

1. 10 inch bundt pan, greased and dusted with cocoa so the cake pops out easy
2. oven set to 350°F, obviously you need one for baking
3. large mixing bowl for the cake batter
4. whisk or electric hand mixer to blend the mixes, dont overmix
5. rubber spatula and wooden spoon for scraping sides and smoothing top
6. measuring cups and spoons for eggs, oil, sour cream, water and vanilla
7. heatproof bowl plus a small saucepan or microwave safe cup for warming the cream and making ganache
8. wire cooling rack and a rimmed baking sheet or tray to catch ganache drips
9. thin knife or offset spatula to loosen the cake and a toothpick to test doneness

FAQ

Q: How long and what temperature do I bake this bundt cake at?
A: Preheat oven to 350 F and bake 35 to 50 minutes. Start checking at 35 minutes with a toothpick, it should come out with a few moist crumbs not raw batter. If you like it fudgier stop earlier, for a more cake like crumb bake a bit longer. Let cool 10 to 15 minutes in the pan then invert onto a wire rack.

Q: How do I keep the cake from sticking to the bundt pan?
A: Grease every nook with softened butter or use a good nonstick spray, then dust with flour or unsweetened cocoa powder (cocoa hides chocolate streaks better). Tap out excess. Also let the cake cool slightly before turning it out, if you rush it can stick and tear.

Q: Any quick tips for a shiny smooth ganache and what to do if it seizes?
A: Heat the cream until it just simmers, pour over chopped chocolate, let sit 2 to 3 minutes then stir until glossy. Stir in the butter for shine. If it looks grainy or seizes, gently rewarm over a double boiler and stir, or add a tablespoon of warm cream and whisk until smooth.

Q: Will this be more like a brownie or a cake, and how do I control the texture?
A: Expect a dense, fudgy cake because you're using both mixes and sour cream. For fudgier texture use less bake time and dont overmix the batter. For lighter, more cake like crumb add one extra egg white and bake a few minutes longer, but dont overbake or it will dry out.

Q: Can I make this ahead or freeze it?
A: Yes. Once completely cooled, wrap tight in plastic and freeze up to 2 months. Thaw in the fridge overnight, bring to room temp before serving. Ganache can be made ahead, keep refrigerated and gently warm before pouring.

Q: Any good substitutions or changes for dietary needs?
A: Use full fat Greek yogurt for sour cream 1:1. Swap melted butter for the oil equal amounts for richer flavor. For egg swaps try commercial egg replacer or 1/4 cup applesauce per egg but texture will change. For gluten free youd need gluten free cake and brownie mixes, results may be slightly different.

Chocolate Brownie Bundt Cake Recipe Substitutions and Variations

Sour cream: swap for an equal amount of full fat Greek yogurt (room temp). Same tang and richness, might be a tad thicker but bakes fine.
Vegetable oil: use equal parts melted coconut oil or canola oil. If you wanna cut fat, applesauce 1:1 works but the cake will be less rich.
Eggs: for each egg use 1 tbsp ground flaxseed mixed with 3 tbsp water, let sit 5 minutes. Gives a denser crumb but holds the cake together.
Heavy cream for ganache: replace with 1 cup canned full fat coconut milk, warm and pour over chocolate like normal, chill to set. Half and half also works but the ganache will be softer.

Pro Tips

– Let your eggs and sour cream actually reach room temp, they mix smoother and the batter bakes more evenly, if you forget you can put the eggs in warm water for 5 minutes and microwave the sour cream for 8 to 12 seconds, but don’t overdo it or you’ll cook stuff.

– When greasing the bundt use softened butter or shortening and really get into every nook, then dust with cocoa powder so the cake releases easier, and if it sticks sometimes popping the pan in the freezer for 10 minutes helps a lot.

– For the ganache heat the cream until it’s just steaming not boiling, pour over the chocolate and wait 2 to 3 minutes before stirring, if the glaze is too thin chill it briefly in the fridge, if it’s too thick warm it in 5 second bursts and stir, do not rush or you’ll get lumps.

– For cleaner slices and better flavor let the cooled cake come back to room temp after chilling the ganache, use a sharp knife warmed under hot water then wiped dry between cuts, and sprinkle flaky sea salt right before serving to make the chocolate taste deeper and less sweet.

Chocolate Brownie Bundt Cake Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I’m sharing my Brownie Mix Bundt Cake, a bold bundt that pairs a chocolate cake mix with a brownie mix and is finished with a glossy chocolate ganache.

Servings

servings

Calories

645

kcal

Equipment: 1. 10 inch bundt pan, greased and dusted with cocoa so the cake pops out easy
2. oven set to 350°F, obviously you need one for baking
3. large mixing bowl for the cake batter
4. whisk or electric hand mixer to blend the mixes, dont overmix
5. rubber spatula and wooden spoon for scraping sides and smoothing top
6. measuring cups and spoons for eggs, oil, sour cream, water and vanilla
7. heatproof bowl plus a small saucepan or microwave safe cup for warming the cream and making ganache
8. wire cooling rack and a rimmed baking sheet or tray to catch ganache drips
9. thin knife or offset spatula to loosen the cake and a toothpick to test doneness

Ingredients

1 box (15.25 oz) chocolate cake mix
1 box (18.3 oz) fudge brownie mix
4 large eggs
1/2 cup vegetable oil
1 cup sour cream room temp
1/4 cup water
1 tsp pure vanilla extract
8 oz semisweet chocolate chips or chopped chocolate for ganache
1 cup heavy cream for ganache
1 tbsp unsalted butter for shine (optional)
pinch flaky sea salt for finishing optional

Directions

Preheat oven to 350°F and lightly grease a 10 inch bundt pan well with butter or nonstick spray, then dust with cocoa powder so the cake releases easy; let eggs and sour cream come to room temp while the oven heats.
In a large bowl stir together the entire box of chocolate cake mix and the box of fudge brownie mix until evenly combined and there are no big lumps.
Add 4 large eggs, 1/2 cup vegetable oil, 1 cup room temp sour cream, 1/4 cup water and 1 tsp vanilla to the dry mixes and beat just until combined and smooth, scraping the sides and bottom; the batter will be thick and glossy, dont overmix or you’ll lose moisture.
Spoon the batter into the prepared bundt pan, smooth the top and tap the pan a few times on the counter to knock out big air bubbles.
Bake at 350°F for about 45 to 55 minutes, start checking at 40 minutes; a toothpick inserted into the thickest part should come out with a few moist crumbs but not raw batter. If it looks set and springs back its fine.
Cool the cake in the pan on a wire rack for 15 to 20 minutes, run a thin knife around the edges, then invert onto the rack to finish cooling completely before glazing so the ganache won’t slide off.
For the ganache put 8 oz semisweet chocolate chips or chopped chocolate in a heatproof bowl. Heat 1 cup heavy cream until it just begins to simmer, pour it over the chocolate, let sit 2 to 3 minutes then whisk until silky; stir in 1 tbsp unsalted butter if you want extra shine.
Let the ganache cool 5 to 10 minutes until slightly thick but still pourable; if it’s too thin chill briefly, if it firms too much warm gently over a pot of hot water or 5 to 10 seconds in the microwave and whisk.
Place the cooled cake on a rack over a tray or foil and pour the ganache over the top, letting it drip down the sides. Sprinkle a pinch of flaky sea salt on top if using. Chill 10 to 15 minutes to set the glaze, then slice and serve. Store leftovers covered at room temp for 2 days or in the fridge up to 5 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.