Brownie Cake Recipe

I can’t get over how this brownie cake bakes up with rich, fudgy brownie layers tucked inside every slice. It’s bold, chocolatey, and impossibly decadent from the very first cut.

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I’m obsessed with this Brownie Cake because it refuses to pick a lane, and honestly, same. I get the deep, soft bite of chocolate cake, then that dense, fudgy brownie layer hits and ruins me in the best way.

The unsweetened cocoa powder brings that bold chocolate backbone I crave, while semi sweet chocolate keeps every bite rich without going flat. And the texture?

Ridiculous. Cake, brownie, cake, all stacked into one dramatic slice.

But it still feels totally eat-it-standing-at-the-counter real. No fancy mood, no precious little dessert moment.

Just chocolate on chocolate, doing exactly what I want.

Ingredients

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Flour gives the cake structure so it slices nicely, not like pudding.
Cocoa powder brings that deep brownie vibe you’re actually here for.
Sugar keeps everything sweet, soft, and a little dangerously snackable.
Baking powder and soda help the cake rise instead of sitting sad.
Salt makes the chocolate taste bolder, not salty.
Trust me.
Eggs hold the batter together and add a little richness.
Milk keeps the cake tender, cozy, and not dry.
Oil makes the crumb super moist, even the next day.
Vanilla rounds out the chocolate so it doesn’t taste flat.
Hot coffee makes the chocolate darker and richer.
It won’t taste like coffee.
Chopped chocolate gives the brownie layers that fudgy, melty bite.
Butter adds richness and that classic brownie chew.
Ganache is optional, but Basically, it makes everything look bakery-level.
Plus powdered sugar is the lazy pretty finish, and I respect that.

Ingredient Quantities

For the chocolate cake batter:
- 1 3/4 cups (220 g) all purpose flour
- 3/4 cup (75 g) unsweetened cocoa powder
- 2 cups (400 g) granulated sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon fine salt
- 2 large eggs
- 1 cup (240 ml) whole milk
- 1/2 cup (120 ml) vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (240 ml) hot brewed coffee or hot water

For the brownie layers:
- 6 ounces (170 g) semi sweet chocolate, chopped
- 1/2 cup (115 g) unsalted butter
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup (95 g) all purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon fine salt

Optional chocolate ganache for topping:
- 4 ounces (115 g) semi sweet chocolate, chopped
- 1/2 cup (120 ml) heavy cream
- 1 tablespoon unsalted butter, room temperature for shine, optional

Assembly notes:
- Nonstick spray or butter and flour for two 9 inch cake pans
- Optional: powdered sugar for dusting

How to Make this

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1. Preheat oven to 350 F (175 C). Grease and flour two 9 inch cake pans or spray with nonstick spray and line bottoms with parchment for easy removal.

2. Make the brownie batter: place 6 ounces chopped semi sweet chocolate and 1/2 cup unsalted butter in a heatproof bowl and melt together over a double boiler or in short bursts in the microwave, stirring until smooth. Whisk in 1 cup granulated sugar, then whisk in 2 large eggs and 1 teaspoon vanilla until glossy. Fold in 3/4 cup all purpose flour, 2 tablespoons unsweetened cocoa powder, and 1/4 teaspoon fine salt until just combined. Set aside.

3. Make the chocolate cake batter: whisk together 1 3/4 cups all purpose flour, 3/4 cup unsweetened cocoa powder, 2 cups granulated sugar, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, and 1 teaspoon fine salt in a large bowl. Add 2 large eggs, 1 cup whole milk, 1/2 cup vegetable oil, and 2 teaspoons vanilla extract and beat until smooth.

4. Pour 1 cup hot brewed coffee or hot water into the cake batter and whisk until fully incorporated and the batter is smooth and thinner.

5. Divide the cake batter between the two prepared pans, filling each about one third full. Divide the brownie batter between the two pans and spoon it on top of the cake batter in each pan in an even layer or in large dollops to create brownie pockets.

6. Carefully cover the brownie layer with the remaining cake batter, dividing evenly between the two pans so the brownie layer is enclosed by cake batter.

7. Bake in the preheated oven for 30 to 40 minutes, checking at 30 minutes. A toothpick inserted into the cake portion should come out with moist crumbs but not raw batter; some dense fudgy crumbs from the embedded brownie are expected.

8. Cool the cakes in the pans on a wire rack for 10 to 15 minutes, then invert onto racks to cool completely before topping.

9. Optional ganache and finishing: heat 1/2 cup heavy cream until just simmering, pour over 4 ounces chopped semi sweet chocolate and let sit 1 to 2 minutes, then stir until smooth. Stir in 1 tablespoon unsalted butter if using. Pour ganache over cooled cake and let set, or dust with powdered sugar before serving.

Equipment Needed

1. Oven
2. Two 9 inch cake pans plus parchment rounds or liners
3. Heatproof bowl and microwave or double boiler setup for melting chocolate
4. Large mixing bowl and medium bowl for separate batters
5. Whisk and rubber spatula
6. Measuring cups and spoons and kitchen scale if using grams
7. Electric hand mixer or sturdy wooden spoon for batter
8. Wire cooling rack and toothpick for doneness checks
9. Small saucepan for heating cream and a heatproof bowl for making ganache

FAQ

Q: Can I make the chocolate cake batter and brownie layers ahead of time?

A: Yes. Bake both components, cool completely, wrap tightly, and refrigerate up to 2 days or freeze up to 1 month. Bring to room temperature before assembling and serving.

Q: How do I assemble the brownie layers into the cake?

A: Trim each brownie bake into rounds to match the cake pans if needed, then layer one brownie in each pan with a portion of the chocolate cake batter poured over or around it. For a stacked finish, bake cake first, slice horizontally, and insert baked brownie layers between cake layers.

Q: What are the baking temperatures and times for each component?

A: Bake the chocolate cake batter at 350 F (175 C) for 25 to 35 minutes until a toothpick comes out clean. Bake brownie layers at 325 F (160 C) for 20 to 25 minutes for fudgier texture or 25 to 30 minutes for more set brownies.

Q: Can I substitute oil or milk in the cake batter?

A: Yes. Use melted coconut oil or light olive oil for the vegetable oil. For milk, buttermilk adds tang and tenderness and can be used 1:1; reduce baking powder by 1/2 teaspoon if using acidic buttermilk.

Q: How should I store leftovers and how long do they keep?

A: Store covered at room temperature up to 2 days, or refrigerated up to 5 days. For longer storage, freeze cut pieces wrapped tightly up to 2 months; thaw in the refrigerator.

Q: Do I need to use hot coffee in the cake batter?

A: Hot coffee enhances chocolate flavor but is optional. Use hot water if you prefer no coffee. The liquid helps bloom the cocoa and makes the crumb more tender.

Brownie Cake Recipe Substitutions and Variations

Whole milk: substitute equal volume of buttermilk for a tangier, tender crumb; or use unsweetened dairy free milk (soy, oat, almond) plus 1 tablespoon plain yogurt per cup for richness.
Vegetable oil: substitute equal volume melted unsalted butter for richer flavor; or use melted coconut oil or canola oil as neutral oil alternatives.
Eggs (in brownie layers): for each egg substitute 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let sit 5 minutes); or 1/4 cup unsweetened applesauce for a slightly softer texture.
Semi sweet chocolate: use equal weight bittersweet or dark chocolate (slightly less sweet) or use chocolate chips; as a pantry swap melt 3 tablespoons cocoa powder with 1 1/2 tablespoons melted butter per ounce of chocolate replaced.

Pro Tips

1. Use room temperature eggs and butter for the brownie batter so it emulsifies smoothly and yields a glossy, fudgy texture rather than a grainy one.

2. When pouring the hot coffee into the cake batter, whisk gently but thoroughly until the batter is thinner and uniform; this blooms the cocoa and gives a deeper chocolate flavor without overmixing the flour.

3. Spoon the brownie batter in dollops rather than trying to spread it; that helps create gooey pockets and prevents the brownie layer from sinking into the cake too much while baking.

4. Let the cakes cool until barely warm before pouring ganache. The ganache will set with a glossy finish if the cake is not hot, and a tablespoon of room temperature butter folded in at the end will boost shine and pourability.

Recipe by Tina Bueller

0.0 from 0 votes

I can’t get over how this brownie cake bakes up with rich, fudgy brownie layers tucked inside every slice. It’s bold, chocolatey, and impossibly decadent from the very first cut.

Servings

servings

Calories

658

kcal

Equipment: 1. Oven
2. Two 9 inch cake pans plus parchment rounds or liners
3. Heatproof bowl and microwave or double boiler setup for melting chocolate
4. Large mixing bowl and medium bowl for separate batters
5. Whisk and rubber spatula
6. Measuring cups and spoons and kitchen scale if using grams
7. Electric hand mixer or sturdy wooden spoon for batter
8. Wire cooling rack and toothpick for doneness checks
9. Small saucepan for heating cream and a heatproof bowl for making ganache

Ingredients

For the chocolate cake batter:
1 3/4 cups (220 g) all purpose flour
3/4 cup (75 g) unsweetened cocoa powder
2 cups (400 g) granulated sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon fine salt
2 large eggs
1 cup (240 ml) whole milk
1/2 cup (120 ml) vegetable oil
2 teaspoons vanilla extract
1 cup (240 ml) hot brewed coffee or hot water
For the brownie layers:
6 ounces (170 g) semi sweet chocolate, chopped
1/2 cup (115 g) unsalted butter
1 cup (200 g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup (95 g) all purpose flour
2 tablespoons unsweetened cocoa powder
1/4 teaspoon fine salt
Optional chocolate ganache for topping:
4 ounces (115 g) semi sweet chocolate, chopped
1/2 cup (120 ml) heavy cream
1 tablespoon unsalted butter, room temperature for shine, optional
Assembly notes:
Nonstick spray or butter and flour for two 9 inch cake pans
Optional: powdered sugar for dusting

Directions

Preheat oven to 350 F (175 C). Grease and flour two 9 inch cake pans or spray with nonstick spray and line bottoms with parchment for easy removal.
Make the brownie batter: place 6 ounces chopped semi sweet chocolate and 1/2 cup unsalted butter in a heatproof bowl and melt together over a double boiler or in short bursts in the microwave, stirring until smooth. Whisk in 1 cup granulated sugar, then whisk in 2 large eggs and 1 teaspoon vanilla until glossy. Fold in 3/4 cup all purpose flour, 2 tablespoons unsweetened cocoa powder, and 1/4 teaspoon fine salt until just combined. Set aside.
Make the chocolate cake batter: whisk together 1 3/4 cups all purpose flour, 3/4 cup unsweetened cocoa powder, 2 cups granulated sugar, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, and 1 teaspoon fine salt in a large bowl. Add 2 large eggs, 1 cup whole milk, 1/2 cup vegetable oil, and 2 teaspoons vanilla extract and beat until smooth.
Pour 1 cup hot brewed coffee or hot water into the cake batter and whisk until fully incorporated and the batter is smooth and thinner.
Divide the cake batter between the two prepared pans, filling each about one third full. Divide the brownie batter between the two pans and spoon it on top of the cake batter in each pan in an even layer or in large dollops to create brownie pockets.
Carefully cover the brownie layer with the remaining cake batter, dividing evenly between the two pans so the brownie layer is enclosed by cake batter.
Bake in the preheated oven for 30 to 40 minutes, checking at 30 minutes. A toothpick inserted into the cake portion should come out with moist crumbs but not raw batter; some dense fudgy crumbs from the embedded brownie are expected.
Cool the cakes in the pans on a wire rack for 10 to 15 minutes, then invert onto racks to cool completely before topping.
Optional ganache and finishing: heat 1/2 cup heavy cream until just simmering, pour over 4 ounces chopped semi sweet chocolate and let sit 1 to 2 minutes, then stir until smooth. Stir in 1 tablespoon unsalted butter if using. Pour ganache over cooled cake and let set, or dust with powdered sugar before serving.

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.