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Chocolate Brownie Cake

We are literally turning a brownie into a cake! This batter will not rise the way an actual cake does but it will work! This cake is perfect to pair with some whipped cream frosting or a peanut butter frosting!

Please do not expect this to taste like a chocolate cake! Expect brownie all the way through!

If you try it, let me know! Send me a picture/tag me on Instagram!


1 stick unsalted butter (softened)

8 ounces semisweet baking chocolate (chopped)

1 cup granulated sugar

2/3 cup dark brown sugar

3/4 cup all-purpose flour

1 cup unsweetened natural cocoa powder

3/4 tsp baking powder

1/2 tsp salt

5 eggs (large, room temp.)

1/2 vegetable oil

1 tsp vanilla extract


1. Preheat the oven to 350°F. Grease and line three 6-inch cake pans with parchment paper. (This will make it eaasier to take the brownie cak

e out of the pan)

2. In a heat-safe bowl, combine the butter and chocolate and microwave for 30 seconds. Stir and continue to heat in 30-second increments, stirring between each heating, until melted and smooth. Be careful not to burn the chocolate. Whisk in the sugars until combined. Let cool.

3. In a small bowl, mix together the flour, cocoa powder, baking powder, sugars and salt.

4. To the chocolate mixture whisk in the eggs, one at a time, Whisk on high for 30 seconds until combined. Add in oil and vanilla and mix until combined. Add the dry ingredients and gently fold to combine. Do not overmix the batter. It should look like brownie batter!

5. Divide the batter between the three cake pans, and tap on the counter to prevent air bubbles.

6. Bake for 20 to 25 minutes, or until the tops are dry and a cake tester stick inserted in the middle comes out with a few crumbs attached. Be sure not to overbake, the cakes will continue to cook after being removed from the oven. While some of us like burnt brownie, we do not want that for this cake!

7. Cool in pans for 10 minutes, then turn out onto a wire rack and allow to cool completely. At this point, the brownie cake layers can be stored in the fridge, wrapped tightly in plastic wrap, for up to 2 days before decorating.

You can decorate this with your favorite frosting and there you have it!

Below is the recipe pdf that you can save to your phone for easy access. Enjoy!

Love, love, love ya!

Chocolate Brownie Cake_Chabeli Griffin
Download PDF • 5.02MB

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