Why You’ll Love This Recipe

Unique and Decadent: A one-of-a-kind cake that blends the best of brownies and cake, offering a rich and satisfying treat.
Multiple Layers of Flavor: Four layers of fudgy brownies, each separated by creamy frosting and topped with brownie chunks.
Customizable: The recipe allows for various substitutions to accommodate dietary preferences and restrictions.

Ingredients

Brownie Cake Layers:

1½ cups (340g) melted unsalted butter
1½ cups (300g) granulated sugar
1½ cups (300g) lightly packed light brown sugar
6 large eggs, room temperature
1 tablespoon vanilla extract
1 cup (80g) unsweetened cocoa powder (preferably Dutch-processed)
1 teaspoon fine sea salt
1¾ cups (210g) all-purpose flour

Frosting:

1 cup (227g) unsalted butter, room temperature
8 oz (1 brick) cream cheese, room temperature
6 cups (720g) powdered sugar
Pinch of salt
¼ cup (60ml) heavy whipping cream, room temperature, plus 1 tablespoon reserved
2 teaspoons vanilla bean paste
¼ cup (20g) unsweetened cocoa powder

Directions

Prepare the Brownie Layers:
- Preheat the oven to 325°F (163°C) with convection or 300°F (149°C) without.
- Grease and line an 11×15-inch sheet pan with parchment paper, leaving an overhang for easy removal.
- In a large bowl, beat together the melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until pale and fluffy, about 5 minutes.
- Add the cocoa powder and salt; beat until combined.
- Mix in the flour until just incorporated.
- Spread the batter evenly in the prepared pan.
- Bake for 25 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- Allow the brownies to cool completely in the pan, then refrigerate for at least 30 minutes before cutting into four rounds using a 6-inch round cutter.
Prepare the Frosting:
- In a large bowl, beat the softened butter until pale and fluffy.
- Add the cream cheese and beat until combined.
- Mix in the powdered sugar and salt until just combined.
- Increase the mixer speed to medium-high and beat until the sugar dissolves.
- Add the heavy cream and vanilla bean paste; beat for 1-2 minutes until fluffy.
- Remove one-third of the frosting (about 10 ounces) and set aside.
- To the reserved frosting, add the cocoa powder and the remaining tablespoon of heavy cream; mix until smooth.
Assemble the Cake:
- Place one brownie layer on a flat surface.
- Spread a layer of chocolate frosting on top, sprinkle with brownie chunks, and then spread a layer of vanilla frosting.
- Repeat the layers with the remaining brownie rounds, alternating frosting types and adding brownie chunks between layers.
- Refrigerate the assembled cake for 30-60 minutes to set.
Frost the Exterior:
- Using the reserved vanilla frosting, frost the outside of the cake.
- Optionally, add dabs of chocolate frosting and lightly marble with a spatula.
- Top with additional brownie chunks.
- Refrigerate until firm, about 30 minutes.

Servings and Timing

Servings: Approximately 12 slices
Prep Time: 45 minutes
Bake Time: 25 minutes
Additional Time: At least 3 hours for cooling, refrigerating, and setting
Total Time: Approximately 4 hours

Variations

Flour: All-purpose flour is recommended for structure, but whole wheat pastry flour can be used for a slightly denser texture.
Cocoa Powder: Dutch-processed cocoa powder provides a rich color and flavor; natural cocoa powder can be substituted for a lighter taste.
Butter: Danish Creamery European Style Unsalted Butter is preferred for its high butterfat content, but any unsalted butter will work.
Eggs: Ensure eggs are at room temperature for better emulsion and texture.
Frosting Flavors: Add a teaspoon of instant coffee granules to the chocolate frosting for a mocha twist, or a teaspoon of orange zest to the vanilla frosting for a citrus note.

Storage/Reheating

Storage: Store the cake in an airtight container in the refrigerator for up to 5 days. To keep the layers intact, it’s best to keep the cake chilled until you’re ready to serve.
Reheating: While this cake is best served chilled, if you prefer it warm, you can microwave individual slices for 10-15 seconds or place the entire cake (unfrosted) in a 300°F (150°C) oven for about 10 minutes. Allow the cake to cool slightly before frosting and serving.

FAQs

Can I use a different kind of chocolate for the frosting?

Yes, you can use semi-sweet or dark chocolate for the frosting to adjust the sweetness. Just melt the chocolate and incorporate it into the frosting base.

Can I use gluten-free flour?

Yes, you can use a gluten-free flour blend as a substitute for all-purpose flour. Make sure the blend contains xanthan gum to help with texture.

How can I make this cake less sweet?

To reduce the sweetness, you can cut down the amount of sugar in the brownie layers or use a lighter frosting like a whipped cream cheese frosting instead of the rich buttercream.

Can I make this cake ahead of time?

Yes, you can make the brownie layers a day in advance and store them in the refrigerator. Assemble and frost the cake the next day for optimal freshness.

Can I freeze this cake?

Yes, you can freeze the assembled and frosted cake. Wrap it tightly in plastic wrap and foil before freezing. When ready to serve, thaw in the fridge overnight.

How do I make sure the layers of brownie cake stay intact when cutting?

Ensure the brownie layers are completely cooled before cutting and assembling the cake. Refrigerating them for 30 minutes after baking will make them firmer and easier to handle.

Conclusion

This Brownie Cake is a decadent dessert that combines the best of both worlds: fudgy brownies and creamy frosting. It’s perfect for anyone who loves rich, indulgent treats. With its multiple layers of flavor and textures, this cake is sure to be the star of any celebration. Whether it’s a birthday, holiday, or a casual get-together, this dessert will impress your guests and leave them coming back for more! Enjoy the deliciousness of a brownie and cake combined into one unforgettable dessert!

The Ultimate Brownie Cake

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Indulge in the ultimate dessert experience with this rich and decadent Brownie Cake. Featuring layers of fudgy brownie, whipped chocolate and vanilla cream cheese frosting, and topped with brownie chunks, this cake combines the best of brownies and cake in one irresistible treat. Perfect for special occasions or anytime you want to impress your guests, this dessert is sure to satisfy every sweet tooth.

Author: Amy
Prep Time: 45 minutes
Cook Time: 25 minutes
Total Time: Approximately 4 hours
Yield: 12 slices
Category: Dessert, Cake
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Prepare the Brownie Layers:
- Preheat the oven to 325°F (163°C) with convection or 300°F (149°C) without.
- Grease and line an 11×15-inch sheet pan with parchment paper, leaving an overhang for easy removal.
- In a large bowl, beat together melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until pale and fluffy, about 5 minutes.
- Add cocoa powder and salt, beating until combined. Mix in flour until just incorporated.
- Spread the batter evenly in the prepared pan and bake for 25 minutes, or until a toothpick comes out with a few moist crumbs.
- Allow the brownies to cool completely in the pan, then refrigerate for at least 30 minutes before cutting into four rounds using a 6-inch round cutter.
Prepare the Frosting:
- Beat softened butter until pale and fluffy. Add cream cheese and beat until combined.
- Mix in powdered sugar and salt until just combined. Increase the mixer speed to medium-high and beat until the sugar dissolves.
- Add heavy cream and vanilla bean paste; beat for 1-2 minutes until fluffy.
- Remove one-third of the frosting (about 10 ounces) and set aside.
- To the reserved frosting, add cocoa powder and remaining tablespoon of heavy cream, mixing until smooth.
Assemble the Cake:
- Place one brownie layer on a flat surface. Spread a layer of chocolate frosting, sprinkle with brownie chunks, then spread a layer of vanilla frosting.
- Repeat the layers with the remaining brownie rounds, alternating frosting types and adding brownie chunks between layers.
- Refrigerate the assembled cake for 30-60 minutes to set.
Frost the Exterior:
- Using the reserved vanilla frosting, frost the outside of the cake.
- Optionally, add dabs of chocolate frosting and lightly marble with a spatula.
- Top with additional brownie chunks.
- Refrigerate until firm, about 30 minutes.

Notes

For variations, you can adjust the type of cocoa powder (Dutch-processed for richer flavor, or natural cocoa for a lighter taste).

You can add coffee granules to the chocolate frosting for a mocha flavor or citrus zest for a fresh twist.

If you prefer a less sweet cake, try a whipped cream cheese frosting for the layers instead of the rich buttercream.