There’s nothing quite like a slice of decadent Brownie Cake to satisfy your sweet tooth. Imagine a dessert that marries the fudgy goodness of a brownie with the light, airy texture of a cake. Whether you’re planning a celebratory dinner or simply treating yourself to a cozy night in, this Brownie Cake is pure indulgence. Trust me, you’re going to love every bite of this dreamy creation!
Why You’ll Love Brownie Cake
- Versatile: Perfect as a dessert for special occasions or an everyday treat.
- Budget-Friendly: Made with simple ingredients you probably already have in your pantry.
- Quick and Easy: A straightforward recipe that delivers rich, layered flavor without the fuss.
- Customizable: Add a twist with extra chocolate chips, a drizzle of caramel, or even a scoop of ice cream on top.
- Crowd-Pleasing: A guaranteed hit with chocolate lovers of all ages—this one’s sure to impress at any gathering.
Ingredients
Ingredients in Brownie Cake
All-Purpose Flour: Provides the structure for a light, yet moist cake.
Cocoa Powder: The heart of this dessert—rich, deep, and chocolatey.
Granulated Sugar: Sweetens the batter and gives the cake its perfect texture.
Brown Sugar: Adds a hint of molasses flavor for extra depth.
Baking Powder and Baking Soda: Ensure a rise that creates a soft, tender crumb.
Salt: Enhances the chocolate flavor and balances the sweetness.
Eggs: Bind the ingredients together, creating a silky smooth texture.
Vanilla Extract: Infuses the batter with a warm, aromatic flavor.
Buttermilk: Keeps the cake moist while adding a subtle tang.
Unsalted Butter: Provides richness and helps achieve that melt-in-your-mouth finish.
Semisweet or Dark Chocolate Chunks: For that extra burst of gooey, melted chocolate throughout the cake.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Preheat Your Equipment
Preheat your oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper for an easy release.
Combine Dry Ingredients
In a large bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt. This step ensures all your dry ingredients are evenly distributed.
Mix Wet Ingredients
In a separate bowl, beat the eggs, then stir in the vanilla extract, buttermilk, and melted butter until smooth and well combined.
Blend the Batter
Slowly add the wet ingredients to the dry mixture, stirring gently until just incorporated. Avoid overmixing to keep the cake tender and light.
Fold in the Chocolate Chunks
Gently fold in the chocolate chunks, ensuring they’re evenly distributed throughout the batter for pockets of melty goodness.
Pour and Smooth
Pour the batter into the prepared cake pan. Use a spatula to smooth the top, ensuring an even layer.
Bake to Perfection
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. This ensures the cake remains fudgy yet perfectly baked.
Cool and Serve
Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack. Enjoy it warm, or let it cool completely before serving with a dusting of powdered sugar or a scoop of your favorite ice cream.
Nutrition Facts
Servings: Approximately 10 generous slices
Calories per serving: Roughly 350–400 calories
(Nutrition may vary based on specific ingredients and portion sizes.)
Preparation Time
Prep Time: 20 minutes
Cook Time: 30–35 minutes
Total Time: About 55 minutes
How to Serve Brownie Cake
This luscious Brownie Cake is incredibly versatile. Enjoy it on its own as a rich dessert, or elevate your presentation by serving it with a scoop of vanilla ice cream and a drizzle of warm caramel sauce. For a festive touch, a dusting of powdered sugar or a dollop of whipped cream adds an extra layer of indulgence. Perfect for birthday parties, family gatherings, or a quiet treat with your favorite cup of coffee or tea!
Additional Tips
- For an extra decadent twist, try swirling in a layer of peanut butter or Nutella before baking.
- To enhance the chocolate flavor, consider sprinkling a pinch of espresso powder into the batter.
- Make sure your ingredients are at room temperature to achieve a smoother, more homogeneous batter.
- If you love a crunch, toast some chopped nuts and sprinkle them on top of the batter before baking.
- Leftovers can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for longer freshness.
FAQ’s
1. Can I use a different type of chocolate for the chunks?
Absolutely! Feel free to use milk chocolate or even white chocolate for a different twist.
2. Is it possible to make a gluten-free version of this cake?
Yes, simply substitute all-purpose flour with a gluten-free blend that’s designed for baking.
3. Can I substitute buttermilk if I don’t have any?
Definitely! You can make a quick buttermilk substitute by adding a tablespoon of vinegar or lemon juice to a cup of milk.
4. How do I know when the cake is done?
Insert a toothpick into the center—the cake is ready if it comes out with a few moist crumbs, not completely dry.
5. Can I add any extra flavors to this recipe?
Sure! Adding a pinch of cinnamon or a teaspoon of instant coffee granules can enhance the chocolate flavor.
6. What if I want a more cake-like texture rather than fudgy?
Increase the flour slightly and reduce the butter to achieve a lighter, more traditional cake texture.
7. Can I use oil instead of butter?
Yes, vegetable or canola oil can be used, though butter tends to deliver a richer flavor.
8. How should I store leftover Brownie Cake?
Store any leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator if you prefer it chilled.
9. Can this recipe be made vegan?
It can be adapted using vegan substitutes for eggs, butter, and buttermilk, though the texture may vary slightly.
10. What’s the best way to reheat leftover cake?
Reheat in the microwave for 15-20 seconds, or in a low oven for a few minutes to regain its soft, fudgy texture.
CONCLUSION
Brownie Cake is the ultimate dessert that blends the best of both worlds—the deep, intense flavor of a fudgy brownie with the light, satisfying texture of a cake. Perfect for any occasion, this treat promises to be a show-stopper whether served warm out of the oven or chilled with your favorite scoop of ice cream. So roll up your sleeves, preheat that oven, and prepare to indulge in a slice of pure chocolate heaven—trust me, one bite and you’ll be hooked!
Print
Brownie Cake
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A rich and fudgy brownie cake that perfectly marries the decadence of brownies with the lightness of cake. This dessert boasts a dense, moist texture and an intense chocolate flavor, making it an irresistible treat for chocolate lovers.
Ingredients
– 1/2 cup unsalted butter
– 1 cup granulated sugar
– 2 large eggs
– 1 tsp vanilla extract
– 1/3 cup unsweetened cocoa powder
– 1/2 cup all-purpose flour
– 1/4 tsp salt
– 1/4 tsp baking powder
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium saucepan, melt the butter over low heat and then remove from heat.
3. Stir in the sugar, eggs, and vanilla extract until well combined.
4. Sift in the cocoa powder, flour, salt, and baking powder. Mix until just incorporated.
5. Pour the batter into the prepared pan, spreading it evenly.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
7. Allow the brownie cake to cool in the pan before slicing.
Notes
– Avoid overbaking to maintain a fudgy, moist texture.
– For an extra indulgent twist, dust with powdered sugar or serve with a scoop of vanilla ice cream.
– Ideal for chocolate enthusiasts who enjoy a blend of cake and brownie textures.
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 250 kcal
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg