Fudgy Chocolate Brownie Cake (From Scratch!)
This Fudgy Chocolate Brownie Cake is the perfect treat for any chocolate lover. It is rich, fudgy, chocolatey, and easy to make from scratch with simple pantry ingredients you already have on hand! It’s made in a bundt cake but you can make it in a round cake pan too!
This brownie cake combines all the gooey goodness of classic brownies with the fluffy texture of a cake, resulting in a dessert that’s both indulgent and satisfying. And the best part? It’s incredibly easy to make in just about an hour!
As a professional baker I love to show you how you can make impressive desserts that really are super easy to make! Just like this brownie cake. It’s made in a bundt pan, but don’t be nervous about that! Make sure to read how to get a bundt cake out of a pan for my best tips and tricks!
So what exactly is a brownie cake? Simply put, this is a delicious dessert that combines the best of both worlds: the dense, fudgy texture of a brownie and the airy fluffiness of a cake. The result is a decadent treat that’s both rich and satisfying, with a deep, decadent chocolate flavor. To take it over the top it is frosted with my highly rated 5 minute brownie frosting.
Serve this cake for a special occasion, or make it any time you feel like treating yourself to chocolatey goodness! You can make brownie cupcakes too, if you are feeding a crowd!
What you need
Recipe step by step
Garnish and slice: Once the cake is cooled, drizzle with brownie frosting. Let it set, then slice and serve. Enjoy!
TIPS FOR RECIPE SUCCESS
- I use a 10 cup bundt pan for this recipe. If you have a smaller one it will take longer to bake, if you have a larger one it will take shorter.
- When using the brownie frosting, you may need to thin it out with a few tablespoons of milk or cream to get it to a consistency where it will drizzle easily.
- To prevent over mixing the batter, add the dry ingredients in small batches and mix until just combined.
- For the best results, use high-quality ingredients such as real butter and high-quality cocoa powder like Ghirardellhi or Hersheys.
- To avoid over baking the cake, check it after 45 minutes and continue to check it every 5 minutes until it is done. The cake is done when a toothpick or cake tester inserted in the center comes out with just a few moist crumbs.
- Let the cake cool completely before adding frosting, as the frosting will not set properly if the cake is still warm.
Fudgy Chocolate Brownie Cake (From Scratch!)
Ingredients
- 1 cup (227 g) butter, unsalted
- 4 oz (113.4 g) semi sweet chocolate
- 1 cup (200 g) white sugar
- 1 cup (200 g) brown sugar
- 5 (5) eggs, large
- 1 tbsp (1 tbsp) vanilla extract
- 1 cup (120 g) all purpose flour
- ¾ cup (65 g) unsweetened cocoa powder
- ½ tsp (0.5 tsp) kosher salt
Instructions
- Preheat the oven to 350° F and heavily grease an 8- 10 cup bundt pan.
- In a microwave safe bowl combine the 1 cup butter and 4 oz chocolate. Microwave for 30 seconds at a time stirring in between until the chocolate is completely melted. Up to 90 seconds total. Let the chocolate cool for 5 minutes.
- Add in 1 cup white sugar, 1 cup brown sugar and 5 eggs. Whip using a whisk or the whisk attachment of an electric mixer on high speed for 3 minutes.
- Switch to a spatula and add in 1 tbsp vanilla and mix until combined. Next add in the 1 cup flour, 3/4 cup cocoa powder, and 1/2 tsp kosher salt. Mix until combined.
- Pour the batter into the bundt pan and bake in the middle rack of the oven for 45 minutes for a fudgy cake or 50 minutes for less fudgy.
- Cool in the pan for 15 minutes then flip over a wire rack to cool completely.
- Drizzle with brownie frosting. If it is too thick, thin it out with 3 more tablespoons of milk or cream.
Looks great I’ll have to try it
I’d love it if you did! Please let me know if you do!
So Amazing. Always produces a rich and fudgy cake. Amazing dessert for any birthday or event (especially with picky eaters)!
Thank you Brook!!
Thank you for making the effort of providing metric measurements as well. I made the cake for my son’s birthday tomorrow and it looks great, can’t wait to try it. However, the metric measurements indicated show volume, which are only useful for liquids. Conversions in grams are 220g butter, 200g white sugar, 180g brown sugar, 120g flour and 75g cocoa powder.
Thank you so much for letting me know Val! I’ll take a look at those metric conversions. My recipe software converts some of it and it sounds like something glitchy may have happened here. Thank you so much for letting me know. I really appreciate that!
I will be making this for Thanksgiving. Instead of all purpose flour can cake flour be used?
Hi LaToya! This sounds so good for Thanksgiving. I’ve never tried it, but I wouldn’t try swapping out the all purpose flour for cake flour. There’s less protein in cake flour so it can impact the final bake and make it hard for the cake to keep any structure. I have a flourless chocolate cake recipe that you could maybe make if you don’t want to go buy all-purpose flour: https://frostingandfettuccine.com/flourless-chocolate-cake/
Can you use non dairy butter in this recipe?
yes, but I would make sure to use the ones that already come in baking sticks so you dont have to measure out your own
Hi! I’m looking to make this recipe, does it make a difference to make regular cocoa powder vs Dutch cocoa powder?
Nope! You can use whatever you have on hand!
The metric conversion errors in the recipe, noted by Val, were never changed in the recipe.
Thanks Frank, I just fixed them!