Rich fudgy chocolate brownie cake tastes like a cross between brownies and chocolate cake. This recipe makes the ultimate brownie cake!
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
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).
Tips
Tips- 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.
More brownie recipes!
More brownie recipes!If you’ve tried this chocolate brownie cake recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
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Chocolate Brownie Cake
Equipment
- 8-inch round cake pan
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
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
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Comments & Reviews
mike oday says
How many 8″ pans looks like you used 2
Kate says
I used one 8-inch pan. The cake is sliced in half horizontally after baking, which gives you two layers.
Margaret L. says
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.
Kate says
Thank you so much!
Pokemon Fan says
This cake is amazing. I love super chocolatey things, so I love this cake. Thank you for the recipe.
Kate says
Thank you so much!