Brownie Cake

5 from 26 votes

This brownie cake has chocolate cake layers with brownie batter baked into the cake. It is topped with a chocolate cream cheese frosting.

Prep Time30

Cook Time33

Decorating Time1

Total Time2 3

Servings: slices

Calories: 652kcal

Preheat the oven 350°F. Spray three 8-inch cake pans with baking nonstick spray. Line the pans with 8-inch parchment paper circles and spray again.
In a large bowl, mix the flour, cocoa powder, baking soda, baking powder, salt, and sugar. Set aside.
2 cups All-purpose flour, 1 cup Unsweetened cocoa powder, 1 teaspoon Baking soda, 2 teaspoon Baking powder, 1 teaspoon Salt, 1 ¾ cup White granulated sugar
In a small pan on the stove over high heat, heat the water until steaming. In a separate bowl, mix the eggs, oil, vanilla, and buttermilk. Then, slowly mix in the hot water. Tip: Go slow so you don't over heat the eggs.
4 Large eggs, 1 cup Oil, 1 teaspoon Pure vanilla extract, 1 cup Buttermilk, 1 cup Hot water
Pour the wet ingredients into the dry and mix until just combined. Pour evenly between the 3 cake pans. Set aside while you make the brownie batter.

In a medium mixing bowl, mix the flour, cocoa powder, cornstarch, and salt. Set aside. In a mixing bowl using a mixer, beat the sugar and eggs on high speed for 5 minutes.
1 cup White granulated sugar, ⅓ cup All-purpose flour, ½ cup Unsweetened cocoa powder, 1 tablespoon Cornstarch, ¼ teaspoon Salt, 2 Large eggs
Add the vanilla, oil, and melted butter and mix on low speed until just combined. Add in the dry ingredients and mix until just combined.
¼ cup Unsalted butter, ¼ cup Oil, 1 teaspoon Pure vanilla extract
Take off the mixer and use a rubber spatula and mix in the chocolate chips.
½ cup Semi-sweet chocolate chips
Use a cookie scoop to scoop the brownie batter evenly between the three cake pans. There should be evenly spaced brownie dollops. Use a kitchen knife to lightly swirl it in.
Bake for 30-35 minutes until a toothpick inserted comes out with moist crumbs.
Let it sit for 10 minutes in the hot pans before transferring to a cooling rack. Cool completely before decorating.

In a large bowl, sift the powdered sugar and cocoa powder together. Set aside.
3 cups Powdered sugar, ½ cup Unsweetened cocoa powder
Using a mixing bowl with a stand mixer, beat the cream cheese and butter on high speed for 3 minutes. It will light and fluffy.
8 oz Cream cheese, 1 ½ cups Unsalted butter
Add half of the powdered sugar and mix on low until combined. Add the rest of the powdered sugar and mix on low.
Add in the vanilla and salt and beat on high speed until creamy. The frosting will get slightly lighter in color.
1 teaspoon Pure vanilla extract, ½ teaspoon Salt

Use a serrated knife to cut the domes off the cakes.
Place the 1st cake layer down and spread 1 cup of frosting over the cake. Repeat with the second cake layer. Place the last layer of cake with the bottom of the cake facing up.
Frost the cake in a very light layer of frosting. Freeze for 15 minutes to set the frosting.
Frost the rest of the cake.

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake and cause it to be dense.

High altitude baking- Add an extra 2 tablespoon of flour.

Pull out dairy ingredients 2 hours before baking.