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Brownie Cake

Bake a Chocolate Brownie Cake for the best of both worlds: the rich, fudgy decadence and the classic, slightly crisp top of traditional brownies and the moist, tender crumb of a cake. I don’t know about you, but my favorite part of a brownie is that thin, delicate crust that’s slightly shiny and crackly. And what’s beneath that crust is pretty darn special too! The fudgy or cake-like texture of the brownie contrasts beautifully with that thin crust! Are you drooling yet?

This Brownie Cake Recipe isn’t just about taste and texture, though—it’s also incredibly versatile, making it the ideal dessert centerpiece for any gathering or celebration. And while it is not made with a store-bought brownie mix or cake mix, it is still a very simple recipe! Whether you’re new to baking or a seasoned baker, this brownie cake will quickly become a favorite in your dessert repertoire.

Brownie Cake on white cake stand.

My poor hubby! There is nothing in the world he loves more than chocolate! In any form! But for health reasons, he really limits how much of any sweet he indulges in. On special occasions, however, he lets himself slide… a little! This is why we enjoy this Chocolate Fudge Brownie Cake for his birthday and Father’s Day. It is a chocolate lover’s dream!

why you will love this brownie cake

Here are some reasons why you might fall in love with this Brownie Cake:

  • Decadent Flavor: The rich, deep chocolate flavor from the high-quality dark chocolate makes this brownie cake a true treat for chocolate lovers. The combination of granulated and brown sugar also gives a beautiful depth of sweetness.
  •  Perfect Texture: This cake offers the best of both worlds, with a brownie’s fudgy texture and slightly crisp crust and a cake’s tender crumb. It’s a delightful balance that’s sure to satisfy.
  •  Simplicity: The recipe is straightforward and doesn’t require complicated baking techniques or specialized equipment, making it a great choice for beginner bakers or those who want a quick and delicious dessert. Eight common kitchen ingredients and an hour of your time yield a delightful dessert.
  •  Versatility: As is, this brownie cake is perfect, which is my preferred way to eat it. But it can be dressed up in many ways. Serve it warm with a scoop of ice cream, dust it with powdered sugar, or top it with fresh berries. Go a step further and whip up some heavy whipping cream to top the cake. It can be a simple treat or an elegant dessert, depending on how you present it.
  •  Crowd Pleaser: This cake is almost universally appealing. It’s a safe bet for gatherings or family dinners because who doesn’t love a good brownie or chocolate cake? And…bonus points…everyone gets a bit of brownie edge!!
  •  Comforting and Satisfying: There’s something inherently comforting about a homemade brownie cake. It’s the kind of dessert that makes you feel cozy and satisfied, perfect for a quiet night in or a special celebration.
Piece of brownie cake on a plate.

With these reasons in mind, there’s no doubt that this cake qualifies as the ultimate brownie cake. Am I right? Enjoy your baking and your indulgence.

ingredients for this brownie cake

ingredients for brownie cake
  • Unsalted Butter: Unsalted butter is typically used in baking because it allows you to control the amount of salt in your recipe. It adds richness and moistness to the brownie cake. Be sure to bring it to room temperature.
  • Granulated Sugar: This is your standard white sugar. It adds sweetness to your recipe and contributes to the crust’s crispness. It’s best to measure it accurately as too much can make your cake too sweet, and too little can make it not sweet enough.
  • Brown Sugar: Brown sugar contributes to sweetness and moisture due to its molasses content. It also imparts a slight caramel flavor. Depending on whether you’re using light or dark brown sugar, the flavor and color of your brownie cake can vary slightly.
  • Dark Chocolate (at least 70% cacao): The higher the percentage of cacao, the less sweet and more bitter the chocolate is. Using dark chocolate of at least 70% cacao in your brownie cake will give it a deep, rich chocolate flavor. If you prefer a sweeter brownie, you might want to opt for a lower percentage.
  • Eggs: Eggs contribute to your brownie cake’s structure, color, and flavor. They add moisture and fat, and the proteins in eggs are set in the oven’s heat to give your cake structure. Ensure your eggs are at room temperature before using them in your recipe.
  • Vanilla Extract: Vanilla extract adds a depth of flavor to baked goods and can enhance the flavor of other ingredients. Even though it’s used in small amounts, don’t skip it in your recipe. Always go for a pure vanilla extract rather than an imitation for the best flavor.
  • All-Purpose Flour
  • Baking Powder

Remember, accurate measuring is crucial in baking. Too much or too little of any ingredient can throw off the recipe’s balance.

how to make this delicious brownie cake

recipe tips

Useful tips to ensure you end up with a tasty, moist brownie cake:

  • Quality Ingredients: Good-quality ingredients can make a big difference in your final product. High-quality chocolate with a high percentage of cacao will make your brownie cake more rich and flavorful. Aim for chocolate with a minimum of 70% cacao.
  • Room Temperature Ingredients: Use room temperature butter and eggs. Butter blends much more easily and evenly with other ingredients at room temperature. The same goes for eggs; room-temperature eggs blend more easily with the batter, resulting in a smoother and evenly mixed batter. Don’t skip this step!
  • Creaming Butter and Sugar: Make sure to beat the butter and sugar until it’s pale and fluffy. This process helps incorporate air into the mixture, contributing to a lighter texture in the final product.
  • Melting Chocolate: Be careful not to overheat the chocolate when melting it. Chocolate can burn easily, giving your brownie cake an unpleasant flavor. The recipe instructs you to microwave evenly sized pieces for two twenty-second intervals, mixing between the two if you can’t melt any remaining chocolate; then, microwave once more for ten seconds. But the less time you microwave the chocolate, the better!
Melted chocolate.
  • Don’t Overmix: Once you’ve added the flour, mix until just incorporated. Overmixing can lead to the development of gluten, making your brownie cake tough rather than tender and moist.
  • Baking Time: Be careful not to overbake your brownie cake. It’s better to slightly underbake it than overbake, as it will continue to cook in the pan after it’s removed from the oven. The center should still be a little gooey when it’s done. Typically when baking a cake, you want your tester to come out clean. For this Brownie Cake, you will have the littlest bit of moist crumb on your tester when it is done.
  • Measuring the Flour: Use the Scoop + Level Method to measure your flour. The “scoop and level” method aims for a light filling of the measuring cup for a more accurate measurement. See below for instructions.
  • Cooling: Allow the brownie cake to cool in the pan on a wire rack. This will ensure it’s firm enough to cut into pieces without crumbling.
  • Serving: Serve the brownie cake warm for the best taste and texture. It can also be served with powdered sugar, whipped cream, ice cream, or fresh berries for extra flavor and presentation.
  • Cake Pans: A spring form pan makes removing this cake from the pan so much easier! But if you don’t have one, don’t fret. Just create a ‘sling’ by lining your cake pan with a sheet of aluminum foil such that it will hang over the side of the pan. After baking the cake, you’ll pull it out of the pan by holding on to the aluminum foil. Then turn the cake over to remove the aluminum foil. Turn it bake over to serve it.

Remember, baking is as much an art as a science, so feel free to experiment and adjust the recipe to your taste. Enjoy your baking!

kitchenaid stand mixer

my kitchen workhorse

  • 7-quart capacity
  • 10 speeds range from very slow stirring to very high beating.
  • Makes up to 14 dozen cookies or 8 lb. of dough.
  •  Works with all KitchenAid attachments.

the ‘scoop + level method’ of measuring flour

The “scoop and level” method is a common way to measure flour accurately when baking, which is essential for achieving the best results. Here’s how to do it:

stirring flour before measuring it.
  1. Scoop: Use a spoon to fluff up the flour within the container. Then, use a scooping tool, like a spoon or a scoop, to overfill your measuring cup.
  2. Level: Once you’ve filled your measuring cup, take the back of a knife (or any straight-edged utensil) and level off the flour. This means you’ll sweep across the top of the measuring cup to remove the excess flour so the flour is even with the top edges of the measuring cup.

Resist packing the flour into the cup or tapping the sides of the cup, as this will lead to more flour than your recipe intends, potentially making your baked goods too dry or heavy. The “scoop and level” method aims for a light filling of the measuring cup for a more accurate measurement. By using the “scoop and level” method, you can ensure that you’re using the correct amount of flour for your recipes, improving the outcome of your baked goods.

Piece of brownie cake on a spatula with a brownie cake in the background.

variations and substitutions for this brownie cake recipe

  • Flour: You can substitute all-purpose flour with a gluten-free baking blend for a gluten-free option. Be sure to use a 1:1 baking blend, not just any gluten-free flour.
  • Chocolate: If you prefer a less intense chocolate flavor, you can opt for semisweet or milk chocolate instead of dark chocolate. Or, for a more complex flavor, consider using a combination of dark and semisweet chocolates.
  • Butter: If you’re dairy-free, you can substitute the butter with a dairy-free butter substitute, or you could use coconut oil instead.
  • Eggs: If you’re vegan or allergic to eggs, use a commercial egg replacer, flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water for each egg), or applesauce (1/4 cup per egg). Remember that these substitutes might slightly change the texture of the brownie cake.
  • Add-ins: You can add a variety of mix-ins to your brownie cake, like sweet chocolate chips, chopped nuts, dried fruits, or even a swirl of peanut butter or Nutella.
  • Spices and Extracts: Add a touch of cinnamon, a dash of cocoa powder, or a hint of instant espresso powder to enhance the chocolate flavor. I’d recommend no more than 2-3 tablespoons for the cocoa or espresso powder. You can also try almond, mint, or orange extracts for a twist.

other cake recipes to tempt you!

Looking for some other delicious cakes to bake? Try some of these baked yummies!

  • This humble Date Cake may be the cake that surprises most people! The dates bring an almost caramel flavor to this moist cake.
  • This Strawberry Jam Cake features a ribbon of strawberry jam for a yummy surprise. Substitute your favorite jam.
  • This Yogurt Plum Cake is humble enough for a casual breakfast treat but still fancy enough for company dessert!
Piece of brownie cake on a spatula with a brownie cake in the background.

Brownie Cake

This Brownie Cake recipe delivers an indulgent dessert that marries the fudgy decadence of brownies with the tender crumb of cake, using quality dark chocolate and a blend of sugars for a rich, deep flavor. This versatile treat is simple to prepare for any occasion, promising to delight all chocolate lovers.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Baking Recipes + Tips
Cuisine American
Servings 1 8-inch or 20-cm cake
Calories 335 kcal


  • 10 tablespoons butter at room temperature
  • 1 cup granulated sugar
  • 1/2 cup + 2 tablespoons packed brown sugar
  • 7 ounces dark chocolate at least 70% cacao
  • 3 eggs at room temperature
  • 2 tsp vanilla extract
  • 1 1/4 all-purpose flour measured with scoop + level method, see note #1
  • 3/4 teaspoon baking powder


  • Preheat oven to 350°F
  • Prepare an 8-inch round spring form or cake pan. If using a spring form, butter or spray the pan with baking release spray. If using a cake pan, line the pan with a piece of aluminum foil large enough to hang the edges over the pan. Spray the aluminum foil with baking release spray or butter it with your hands.
  • In a large bowl of an electric mixer, beat the butter with the sugar for several minutes until blended and creamy.
  • Add the eggs and vanilla and beat until well blended.
  • Combine flour, salt and baking powder.
  • Add the dry ingredients and beat on medium speed until just blended.
  • Break the chocolate into equal size pieces and place in a microwave-safe bowl.
  • Microwave at high for 20 seconds. Remove the microwave and stir. Repeat once more. After the second microwaving, the chocolate should mostly be melted with a few solid pieces. If you can stir the chocolate to melt the remaining chocolate, do that. If the remaining chocolate is not melting, zap it again for 10 seconds. You want to microwave it as little as possible to get it melted.
  • Let the chocolate cool for 2-3 minutes until it is just warm to the touch.
  • Add the melted chocolate to the cake batter and beat on medium speed until just incorporated.
  • Pour the batter into the prepared pan and smooth the surface with a spatula.
  • Bake for 35 – 40 minutes until a tester comes out without batter but with a small crumb. Don't overbake!
  • Remove and allow to cool for 20-30 minutes on a wire cooling rack.
  • If using the aluminum foil in a cake pan, lift the cooled cake out of the pan by the edges of the foil. Turn the cake, face side down, and remove the foil. Then turn the cake right side up to serve.
  • Serve as is, dusted with powdered sugar or topped with fresh berries.



The "scoop and level" method is a common way to measure flour accurately when baking, which is essential for achieving the best results.
  1. Scoop: Use a spoon to fluff up the flour within the container. Then, use a scooping tool, like a spoon or a scoop, to overfill your measuring cup.
  2. Level: Once you've filled your measuring cup, take the back of a knife (or any straight-edged utensil) and level off the flour. This means you'll sweep across the top of the measuring cup to remove the excess flour, so the flour is even with the top edges of the measuring cup.


Serving: 1gCalories: 335kcalCarbohydrates: 60gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 3gCholesterol: 60mgSodium: 77mgFiber: 2gSugar: 47g
Keyword cake, chocolate
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Brownie Cake on a white plate.
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  1. Planned on making it for this Memorial weekend but with the awful weather we had, the kids and kiddos didn’t come so will save for another time…but I still can’t pin the recipe 🤷‍♀️. This time I went to nourishandnestle.com, kitchen recipes and tips and the brownie cake recipe and pin at the bottom…still tells me something went wrong, make sure url address is correct?

    1. Hi Susan,

      I am having a technical issue that no one seems able to solve! I am so sorry. I’ve contacted so many people and they all point the finger and someone else. I haven’t given up, but in the meantime, I’m so sorry for the frustration.

      And thank you for letting me know! I need to know when things aren’t working the way they should.


  2. Hi Lynn,

    I use the “scoop and level” method with flour, then I sift it, to make sure there are no clumps. But I will usually end up adding additional flour, because the dough refuses to cooperate and hold a shape. What am I doing wrong?


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