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Chocolate Brownie Cake

Posted by: Kate / Brownies and Bars, Cake Recipes, Desserts / Posted: / Last updated:

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Rich fudgy chocolate brownie cake tastes like a cross between brownies and chocolate cake. This recipe makes the ultimate brownie cake!

Slice of chocolate brownie cake on a wooden plate

I love a good chocolate cake recipe! This chocolate brownie cake is one that I make over and over.

The cake is a little bit more dense than a traditional cake, but it isn’t as dense as a chocolate pound cake. It’s more like a slightly cakier moist and fudgy cake brownie.

The cake is delicious with all sorts of toppings and fillings. I’ve filled it with combinations like strawberries and whipped cream or chocolate whipped cream and raspberries.

How to make chocolate brownie cake

Dry ingredients in a glass mixing bowl
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. In a separate large bowl, whisk together the sugar, melted butter, eggs, and vanilla.

brownie cake batter in a glass mixing bowl

Whisk the flour mixture into the sugar mixture along with the buttermilk and warm water. Pour the batter to the prepared pan.

Brownie cake in a metal baking pan
Bake until a toothpick inserted into the center comes out with just a few moist crumbs attached, about 40 minutes. Transfer to a rack to cool for 20 minutes, then loosen cake and flip out onto the rack to cool completely.

Slice cake in half horizontally. Frost with chocolate whipped cream or frosting of your choice (suggestions in notes below).

Slice of brownie cake with a silver fork in itTips

  • Cocoa powder: I have only used Dutch-processed cocoa powder in this recipe. I haven’t tried regular unsweetened cocoa powder in this recipe.
  • Butter: I use salted butter in this cake. If you prefer to use unsalted butter, increase the salt in the recipe to 1/2 teaspoon.
  • Buttermilk: Regular or low-fat will work. If you don’t have any buttermilk, you can make a good substitute with this recipe.
  • Water: Warm water right from the tap will work. The water should be about 100F.
  • Frosting: I have several frosting suggestions just below.

Frostings that go well with this cake

I used chocolate whipped cream with the cake pictured.

Other frostings that go well with this cake are chocolate cream cheese frosting, chocolate buttercream, or chocolate buttercream frosting made with melted chocolate.

Storage

I like to store the cake in the fridge. It helps to make the cake’s texture even fudgier. The cake will keep for up to 1 week when stored, covered, in the fridge.

Slice of chocolate brownie cake with a bite missing More brownie recipes!

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Chocolate Brownie Cake

Chocolate brownie cake is a rich chocolate cake that tastes like chocolate cake meets brownies.
Author:I Heart Eating
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings:12 servings
Course: Dessert
Cuisine: American
Keyword: brownie cake, chocolate brownie cake, chocolate brownie cake recipe
Slice of chocolate brownie cake on a wooden plate
Print Rate Pin
5 from 2 votes

Ingredients

  • 1 ¼ cups all-purpose flour
  • 1/2 cup Dutch-process cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 ¼ cups granulated sugar
  • 1/4 cup butter (melted)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1/2 cup warm water
US Customary - Metric

Instructions

  • Preheat the oven to 350 F. Grease and flour an 8-inch round cake pan.
  • In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
  • In a separate large bowl, whisk together the sugar, melted butter, eggs, and vanilla.
  • Whisk the flour mixture into the sugar mixture along with the buttermilk and warm water.
  • Pour the batter to the prepared pan.
  • Bake until a toothpick inserted into the center comes out with just a few moist crumbs attached, about 40 minutes.
  • Transfer to a rack to cool for 20 minutes, then loosen cake and flip out onto the rack to cool completely.
  • Slice cake in half horizontally.
  • Frost with chocolate whipped cream or frosting of your choice (suggestions in notes below).

Notes

  • Cocoa powder: I have only used Dutch-processed cocoa powder in this recipe. I haven't tried regular unsweetened cocoa powder in this recipe. 
  • Butter: I use salted butter in this cake. If you prefer to use unsalted butter, increase the salt in the recipe to 1/2 teaspoon.
  • Buttermilk: Regular or low-fat will work. If you don't have any buttermilk, you can make a good substitute with this recipe. 
  • Water: Warm water right from the tap will work. The water should be about 100F.
  • Frosting: I have several frosting suggestions above. 
  • Nutrition values are estimates. 

Nutrition Information

Serving: 1servingCalories: 186kcal (9%)Carbohydrates: 33g (11%)Protein: 3g (6%)Fat: 5g (8%)Saturated Fat: 3g (15%)Trans Fat: 1gCholesterol: 38mg (13%)Sodium: 196mg (8%)Potassium: 113mg (3%)Fiber: 2g (8%)Sugar: 21g (23%)Vitamin A: 162IU (3%)Vitamin C: 1mg (1%)Calcium: 31mg (3%)Iron: 1mg (6%)
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  1. Margaret L. says

    5 stars
    This cake was a hit! It has a lovely chocolate flavor and great texture. I used your chocolate whipped cream frosting with the cake and we all loved it.

    Reply
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