Brownie Cake

I love brownies. The fudgy handheld treat is ideal for every day—after a kids’ soccer match, in lunch boxes or on a random Tuesday after dinner. To elevate that dense, chocolaty goodness for special celebrations, I turn to this chocolate brownie cake.

The brownie cake recipe transforms a base of melted butter and chocolate into brownie batter. Once the batter is baked in three round cake pans, the brownie cake is assembled with whipped chocolate frosting. Enjoy a rich slice of cake on its own, or pair it with a scoop of ice cream or a vibrant raspberry sauce. The result is a rich, refined chocolate lovers’ dessert.

Ingredients for Brownie Cake

• Butter: Melted butter adds to the structure, texture and flavor of the cake layers.
• Chocolate: You’ll need a few types of chocolate. Unsweetened chocolate is melted to easily incorporate into the batter. Semisweet chocolate is used in the frosting for wonderful flavor. Milk chocolate can be used to make chocolate shavings to garnish the finished brownie cake recipe.
• Sugar: Sugar adds sweetness to enhance the flavor of the chocolate brownie cake batter.
• Eggs: This batter calls for five eggs, which add moisture and help the brownie cake layers rise.
• Vanilla extract: Use a good vanilla extract to enhance the chocolate flavor.
• All-purpose flour: Flour provides structure for the cake layers. Simple, all-purpose flour is the best choice for the proper texture in this brownie cake recipe.
• Salt: Just a touch of salt helps balance out the sweetness in this recipe.
• Chocolate frosting: This chocolate brownie cake recipe is topped with a luscious frosting. Stir heavy whipping cream into melted chocolate, then beat the mixture until fluffy.

Directions

Step 1: Prep the brownie batter

Preheat the oven to 350°F.

In a large microwave-safe bowl, melt the butter and chocolate, and stir until smooth. Stir in the sugar. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla, flour and salt.

Step 2: Bake the brownie layers

Pour the brownie batter into three greased and floured 9-inch round baking pans. Bake at 350° for 23 to 25 minutes or until a toothpick inserted in the center comes out clean. Cool the brownie layers for 10 minutes, then remove them from the pans to a wire rack to cool completely.

Step 3: Start the frosting

For the frosting, melt the chocolate in a heavy saucepan over medium heat. Gradually stir in the cream and, if using, the sugar until well blended. Heat to a gentle boil. Boil and stir for 1 minute.

Remove the chocolate mixture from the heat and transfer it to a large bowl. Refrigerate for two to three hours or until the mixture reaches a pudding-like consistency, stirring a few times.

Step 4: Whip the frosting

Beat the frosting until soft peaks form.

Step 5: Assemble and frost the cake

Immediately spread the frosting between the brownie layers and over the top and sides of the cake. Sprinkle the cake with shaved chocolate.

Recipe Variations

• Add nuts: Love brownies with pecans or walnuts? Add them to this cake. Mix 1 cup chopped nuts into the batter before baking the layers.
• Choose another frosting: The dreamy chocolate frosting on this brownie cake could certainly be swapped for another option. Consider peanut butter frosting for a chocolate-peanut butter combo, or try a homemade caramel frosting.
• Top with berries: Chocolate and berries are the perfect pairing. To dress up this cake, top it with sliced fresh strawberries.
• Use dark chocolate: Looking for a deep, bold chocolate flavor? Choose to use chopped dark chocolate in either the brownie batter, the frosting or both.

How to Store Brownie Cake

While brownies can typically be stored at room temperature in an airtight container, it’s best to store brownie cake in the refrigerator. Store it covered with a cake dome or storage wrap, or in an airtight container.

How long does brownie cake last?

Stored in the refrigerator, this chocolate brownie cake recipe will last up to six days. You can also freeze this brownie cake, whole or sliced, and keep it in the freezer for up to two months. Leave it on a plate or baking sheet in the freezer until firm. Once firm, wrap the cake in a layer of storage wrap and a layer of aluminum foil.

Can you make brownie cake ahead of time?

This brownie cake recipe can absolutely be made ahead of time. Bake and cool the layers, and then wrap them individually in storage wrap. Store them in the fridge for up to three days, or wrap them in a second layer with aluminum foil and store them in the freezer for up to two months. Thaw the layers at room temperature before making the frosting and assembling.

Brownie Cake Tips

Can you make brownie cake in another type of pan?

This brownie cake recipe uses three 9-inch round pans, but you could use round 8-inch pans for thicker layers, or switch up the shape and use square pans. You could also pour all of the brownie batter into one large sheet pan.

How can you tell when the brownie cake layers are baked all the way?

The toothpick test is the best way to tell if the cake layers are done for this brownie cake recipe. Insert a toothpick in the center of the cake layers. If it comes out wet with batter, the layers need more time baking. If it’s completely clean or there are just a few moist crumbs on the toothpick, the layers are ready to pull out of the oven.

What can you serve with brownie cake?

This chocolate brownie cake can be served on its own, thanks to its delicious pairing of brownie layers and chocolate frosting. For a great combination, try it with a scoop of vanilla ice cream or even with mint chocolate chip ice cream. Brownie cake can also be served with fresh fruit or a drizzle of salted caramel sauce.

Can this brownie cake be made into individual brownies?

If you prefer to stick with classic square-cut brownies, you can still use this chocolate brownie cake recipe. Rather than a cake, you’ll end up with three dozen brownies topped with chocolate frosting. Enough to feed a crowd!