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The Ultimate Brownie Cake Recipe

The Ultimate Brownie Cake Recipe
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★★★★★

5.1 from 30 reviews

The Ultimate Brownie Cake is a rich and moist layered dessert featuring dense, fudgy brownie layers combined with luscious cream cheese and chocolate frostings. Perfect for special occasions, this decadent cake balances intense chocolate flavors with creamy frosting layers, making it an irresistible treat.

Ingredients

Scale

Brownie Cake Layers

  • 340 grams Danish Creamery European Style Unsalted Butter, melted
  • 300 grams granulated sugar
  • 300 grams light brown sugar, lightly packed
  • 6 large eggs, room temperature
  • 1 Tbsp vanilla extract
  • 80 grams unsweetened cocoa powder, spooned and leveled (Dutch processed recommended)
  • 1 tsp fine sea salt
  • 210 grams all-purpose flour, spooned and leveled

Frosting

  • 227 grams Danish Creamery Unsalted Butter, room temperature
  • 227 grams cream cheese, room temperature
  • 720 grams powdered sugar, spooned and leveled
  • Tiny pinch of salt
  • 60 mL heavy whipping cream, room temperature (reserve 1 Tbsp for chocolate buttercream)
  • 2 tsp vanilla bean paste
  • 20 grams unsweetened cocoa powder, spooned and leveled (Dutch processed)

Instructions

  1. Prepare Brownie Cake Layers: Preheat the oven to 325°F (163°C). Grease and line an 11×15-inch sheet pan with baking spray and parchment paper, leaving an overhang and securing with binder clips for easy removal.
  2. Mix Wet Ingredients: In a large bowl or stand mixer, combine the melted butter, granulated sugar, light brown sugar, eggs, and vanilla extract. Beat at full speed for about 5 minutes until the mixture is very pale and fluffy.
  3. Add Cocoa and Salt: Incorporate the cocoa powder and sea salt, beating until fully smooth. Scrape the bowl edges and bottom with a rubber spatula to ensure even mixing.
  4. Incorporate Flour: Add the all-purpose flour and beat on low speed just until combined, making sure no flour pockets remain. Scrape the bowl again for thorough mixing.
  5. Bake the Brownie Layer: Spread the batter evenly into the prepared pan and bake for 25 minutes. The edges should look set and the center should feel soft but not wet. Remove and cool for 30-60 minutes, then refrigerate for another 30-60 minutes to firm up.
  6. Prepare Frosting – Butter Base: Using a stand mixer with a whisk attachment, beat the room temperature butter on medium-high speed for 1-2 minutes until pale yellow.
  7. Add Cream Cheese: Mix in the cream cheese at medium speed for about a minute until just combined.
  8. Add Sugar and Salt: Add powdered sugar and a pinch of salt, mixing on low until combined. Increase speed to medium-high and beat for 2-3 minutes until the frosting is smooth and no longer gritty.
  9. Flavor the Frosting: Pour in 3 tablespoons of heavy whipping cream and vanilla bean paste, beating on high speed for 1-2 minutes to achieve a fluffy consistency.
  10. Make Chocolate Frosting: Set aside about one-third of the vanilla frosting (approximately 10 ounces). To this, add cocoa powder and the reserved 1 tablespoon of heavy cream and mix until fully combined and smooth.
  11. Chill Frostings if Needed: If the frostings are too soft for spreading, refrigerate them for 10-15 minutes to firm up.
  12. Cut Brownie Layers: Use a 6-inch round cutter or a template to cut four circles from the chilled brownie sheet, avoiding the edges for best texture.
  13. Assemble Cake Layers: Place one brownie layer on a flat surface. Spread a layer of chocolate frosting, then scatter chopped brownie chunks atop. Next, spread vanilla cream cheese frosting over the brownie chunks. Repeat this layering with all four layers.
  14. Chill and Frost Cake: Refrigerate the assembled layers for 30-60 minutes to stabilize. Then, frost the entire outside of the cake with the vanilla cream cheese frosting.
  15. Decorate Cake: Dab chocolate frosting spots on the sides and top for a marbled effect, using an offset spatula or spoon to create swirls. Top the cake with leftover brownie chunks for garnish.

Notes

  • You can use any pan of similar size, but make sure you can cut four 6-inch diameter circles for the cake layers.
  • Using Dutch processed cocoa powder enhances the chocolate flavor and smoothness.
  • Cooling and chilling the brownie layers before assembly is crucial for neat slicing and layering.
  • If frostings become too soft during assembly, brief refrigeration helps achieve spreadable consistency.
  • Edges of brownies are more chewy and less ideal for slicing, so aim to cut as close to the center as possible.

Nutrition

Keywords: brownie cake, layered brownie cake, cream cheese frosting, chocolate buttercream, fudgy brownies, layered chocolate cake, ultimate brownies

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