Why You’ll Love It

This Chocolate Brownie Cake brings together the best of both worlds: the light, moist texture of cake and the dense, fudgy goodness of brownies. Here’s why this recipe is so irresistible:

Easy and delicious: By using cake and brownie mixes, the prep is quick, but the taste is a showstopper.
Fudgy brownie texture: Combining brownie mix with cake mix gives the cake a rich, fudgy interior.
Gorgeous ganache topping: The silky chocolate ganache adds a decadent finish.
Perfect for any occasion: This cake is great for birthdays, holidays, or potlucks and travels well with a few easy tips.

Ingredients

For the Cake:

1 box (15.25 oz) chocolate cake mix (dry mix only)
1 box (18.3 oz) fudge brownie mix (dry mix only)
4 large eggs, room temperature
1¼ cups water
1 cup vegetable oil

For the Ganache:

1 cup heavy whipping cream
1 bag (12 oz) semi-sweet chocolate chips (or milk chocolate if you prefer)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prep the Pan

Preheat your oven to 350°F (175°C). Generously spray a 10-inch Bundt pan with nonstick spray.

2. Make the Batter

In a large bowl, combine the dry cake mix, dry brownie mix, eggs, water, and oil. Whisk the ingredients together for about 2 minutes, or until most of the lumps have disappeared.

3. Bake the Cake

Pour the batter into the prepared Bundt pan. Bake for 50–55 minutes, or until a toothpick inserted into the center of the cake comes out with a few crumbs (but no wet batter).

4. Cool the Cake

Allow the cake to cool in the pan for 10 minutes. Then, carefully turn it out onto a wire rack and let it cool completely before adding the ganache.

Make the Ganache

Heat the Cream: In a microwave-safe bowl, heat the heavy cream for about 45 seconds to 1 minute until it begins to simmer.
Add the Chocolate Chips: Pour the chocolate chips into the hot cream. Let it sit for 5 minutes, then whisk until smooth and glossy.
Pour Over Cake: Drizzle the ganache over the cooled cake. If you have any leftover ganache, you can save it for drizzling over ice cream or other desserts later!

Servings and Timing

This recipe yields about 10 servings.

Preparation time: 20 minutes
Baking time: 50–55 minutes
Cooling time: 10 minutes (plus additional time for the cake to cool completely)
Total time: Approximately 1 hour and 15 minutes (including cooling time)

Variations

Add-ins: Stir in chocolate chips, nuts, or swirl in peanut butter for an extra flavor boost.
Frosting options: While the ganache is delicious, you can also top the cake with whipped cream or a dusting of powdered sugar for a different finish.
Different cake flavors: Experiment with other cake and brownie mixes, like a red velvet cake mix paired with a chocolate brownie mix for a fun twist.

Storage/Reheating

Room Temp: Store the cake in an airtight container at room temperature for up to 2 days.
Fridge: If you need to keep it longer, refrigerate the cake for up to 5 days.
Freezer: For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 1 month.

Tips for Transporting Cake

If you need to take this cake to a party or gathering, follow these easy tips to keep it looking flawless:

Chill it first: A cold cake is sturdier and less likely to lose its shape. Refrigerate it overnight or freeze it for a couple of hours before traveling.
Use a cake carrier: Make sure your carrier is tall enough to accommodate the Bundt cake and any decorations you may add.
Try a box with a liner: Line a large box with a shelf liner to keep the cake from sliding. Placing a yoga mat under the box in your car can also keep it steady.
Springform pan hack: For an easy transport, place the cake on a plate inside a 12-inch springform pan to protect the sides.
Keep it cool: If you’re traveling in warm weather, use ice packs around the cake to help maintain its temperature.

FAQs

Can I use a different type of cake mix?

Yes, you can swap the chocolate cake mix with other flavors like vanilla or red velvet for a different twist.

How can I make the ganache thicker?

To make the ganache thicker, use less cream or refrigerate the ganache before pouring it over the cake.

Can I freeze the cake after baking?

Yes, the cake freezes well. Wrap it tightly in plastic wrap and store it in a freezer-safe container for up to 1 month.

How long will the cake last at room temperature?

The cake will last for about 2 days at room temperature if stored in an airtight container.

Can I make this cake without a Bundt pan?

Yes! You can make this cake in a regular round or square cake pan. Just be sure to adjust the baking time slightly.

Can I make this cake with milk chocolate?

Yes! If you prefer milk chocolate, simply use milk chocolate chips in place of semi-sweet chips for the ganache.

Can I add frosting instead of ganache?

Absolutely! If you prefer frosting, you can top the cake with whipped cream, buttercream, or any frosting of your choice.

Is this cake suitable for birthdays?

Definitely! With its rich chocolate flavor and beautiful ganache, it’s a perfect birthday cake.

Can I make this cake ahead of time?

Yes! You can bake the cake a day or two ahead of time and store it at room temperature until ready to serve.

How can I make the cake more decadent?

Add a layer of chocolate chips or chopped nuts inside the batter before baking for extra texture and flavor.

Conclusion

This Chocolate Brownie Cake is an easy yet indulgent dessert that combines the best features of both chocolate cake and brownies. With a rich, fudgy interior and a silky chocolate ganache topping, it’s perfect for any occasion. Whether you’re serving it at a party, celebrating a special event, or simply treating yourself, this cake is sure to impress.

Chocolate Brownie Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Chocolate Brownie Cake combines the best of both chocolate cake and brownies, with a rich fudgy texture and a silky, glossy chocolate ganache topping. It’s easy to make, thanks to boxed mixes, and perfect for any occasion.

Author: Amy
Prep Time: 20 minutes
Cook Time: 50–55 minutes
Total Time: Approximately 1 hour and 15 minutes (including cooling time)
Yield: 10 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

1 box (15.25 oz) chocolate cake mix (dry mix only)

1 box (18.3 oz) fudge brownie mix (dry mix only)

4 large eggs, room temperature

1¼ cups water

1 cup vegetable oil

For the Ganache:

1 cup heavy whipping cream

1 bag (12 oz) semi-sweet chocolate chips (or milk chocolate if you prefer)

Cook Mode Prevent your screen from going dark

Instructions

Prep the Pan: Preheat your oven to 350°F (175°C). Generously spray a 10-inch Bundt pan with nonstick spray.
Make the Batter: In a large bowl, combine the dry cake mix, dry brownie mix, eggs, water, and oil. Whisk the ingredients together for about 2 minutes, or until most of the lumps have disappeared.
Bake the Cake: Pour the batter into the prepared Bundt pan. Bake for 50–55 minutes, or until a toothpick inserted into the center of the cake comes out with a few crumbs (but no wet batter).
Cool the Cake: Allow the cake to cool in the pan for 10 minutes. Then, carefully turn it out onto a wire rack and let it cool completely before adding the ganache.
Make the Ganache:
1. Heat the Cream: In a microwave-safe bowl, heat the heavy cream for about 45 seconds to 1 minute until it begins to simmer.
2. Add the Chocolate Chips: Pour the chocolate chips into the hot cream. Let it sit for 5 minutes, then whisk until smooth and glossy.
3. Pour Over Cake: Drizzle the ganache over the cooled cake. If you have any leftover ganache, you can save it for drizzling over ice cream or other desserts later!