Introduction

This Brownie Cake combines the rich, fudgy texture of brownies with the lightness of a chocolate cake, creating a decadent dessert that chocolate lovers will adore. Layered with creamy chocolate cream cheese frosting, it’s perfect for special occasions or an indulgent treat.

A close-up image of a three-layer chocolate cake with dark brown, moist, and slightly crumbly texture. Each layer is separated by a thick, light brown chocolate frosting spread evenly. On top of the cake, there are several pieces of dense, dark chocolate brownies with slightly cracked surfaces and some chocolate drizzle. The cake sits on a light wooden board with a glass of milk beside it, set against a background with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
1 cup White granulated sugar (for brownie batter)
2 Large eggs (for brownie batter)
1/4 cup Unsalted butter (melted)
1/4 cup Oil (for brownie batter)
1 tsp Pure vanilla extract (for brownie batter)
1/3 cup All-purpose flour (for brownie batter)
1/2 cup Unsweetened cocoa powder (for brownie batter)
1 TBSP Cornstarch
1/4 tsp Salt (for brownie batter)
1/2 cup Semi-sweet chocolate chips
8 oz Cream cheese (room temperature)
2 cups Unsalted butter (room temperature)
3 cups Powdered sugar
1/2 cup Unsweetened cocoa powder (for frosting)
1 tsp Pure vanilla extract (for frosting)

Instructions

Preheat the oven: Set your oven to 350°F. Spray three 8-inch cake pans with nonstick baking spray, line the bottoms with parchment paper circles, and spray again.
Mix dry ingredients for the chocolate cake: In a large bowl, combine the flour, cocoa powder, baking soda, baking powder, salt, and sugar. Set aside.
Prepare wet ingredients for the cake: Heat the water in a saucepan over high heat until steaming. In a separate bowl, whisk together the eggs, oil, vanilla, and buttermilk. Slowly add the hot water while stirring gently to avoid cooking the eggs.
Combine cake batter: Pour the wet ingredients into the dry ingredients and mix until just combined. Evenly distribute the batter among the three prepared cake pans and set aside while preparing the brownie batter.
Mix dry ingredients for the brownie batter: In a medium bowl, mix the flour, cocoa powder, cornstarch, and salt. Set aside.
Beat wet ingredients for brownie batter: Using a mixer, beat the sugar and eggs on high speed for 5 minutes until fluffy.
Add remaining wet ingredients: Mix in the vanilla, oil, and melted butter on low speed until just combined. Then add the dry ingredients and mix until combined.
Fold in chocolate chips: Remove the bowl from the mixer and gently fold in the chocolate chips with a rubber spatula.
Distribute brownie batter: Using a cookie scoop, place dollops of brownie batter evenly spaced on top of the cake batter in each pan. Lightly swirl the brownie batter into the cake batter with a knife.
Bake: Bake for 30-35 minutes, or until a toothpick inserted comes out with moist crumbs.
Cool cake layers: Let the cakes cool in the pans for 10 minutes. Then transfer to a wire rack and cool completely before frosting.
Prepare frosting dry ingredients: Sift together the powdered sugar and cocoa powder in a large bowl. Set aside.
Cream the base of the frosting: Beat the cream cheese and butter on high speed for 3 minutes until light and fluffy.
Add powdered sugar: Add half of the sifted sugar mixture and beat on low speed until combined. Add the remaining sugar and repeat.
Finish frosting: Beat in the vanilla and increase speed to high. Mix until frosting is creamy and lighter in color.
Level cakes: Using a serrated knife, trim the domed tops off each cake layer for easy stacking.
Assemble the cake: Place the first cake layer on your serving plate and spread 1 cup of frosting over it. Repeat with the second layer. For the final layer, place it upside down (bottom side up).
Crumb coat and chill: Apply a thin layer of frosting over the entire cake to seal in crumbs. Freeze the cake for 15 minutes to set.
Final frosting: Apply the remaining frosting evenly over the cake for a smooth finish. Decorate as desired.

Tips & Variations

Use room temperature ingredients to ensure even mixing and a smooth batter.
For extra fudgy brownies, add an extra 1/4 cup of melted butter to the brownie batter.
Swap semi-sweet chocolate chips for dark or milk chocolate depending on your sweetness preference.
Try adding a pinch of espresso powder to the cake batter to enhance the chocolate flavor.

Storage

Store the cake covered in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Let the cake come to room temperature before serving, and if desired, reheat slices gently in the microwave for 10-15 seconds.

How to Serve

A close-up view of a thick three-layer dark chocolate cake, each layer moist and rich with visible chocolate crumbs, separated by thin layers of smooth chocolate frosting. The top is lined with several small, square pieces of dense, fudgy chocolate brownies with a cracked, slightly crunchy surface. A tall glass of milk is blurred in the background against a white marbled texture, and some blurred brownie pieces are in the foreground. The whole scene is warm with a focus on the rich texture of the cake. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers and prepare the frosting a day ahead. Store layers wrapped in plastic wrap in the fridge and assemble just before serving for best freshness.

Can I use regular milk instead of buttermilk?

If you don’t have buttermilk, mix 1 cup of regular milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes before using. This will mimic the acidity of buttermilk and work well in the recipe.