Ultimate 2-Layer Brownie Cake Recipe: Rich, Fudgy & Irresistible

Ultimate 2-Layer Brownie Cake Recipe: Rich, Fudgy & Irresistible

Summary:
This Ultimate 2-Layer Brownie Cake Recipe is the perfect combination of two favorite desserts – a rich, fudgy brownie base and a decadent cake layer. Whether you’re celebrating a birthday or just craving a luscious dessert, this recipe will satisfy your sweet tooth with its deep chocolate flavor and soft, moist texture. Easy to follow and delicious, this brownie cake is sure to be a hit with friends and family. If you love brownies but want something a little extra special, this cake is the answer!

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Servings: 12 servings

Calories: 350 calories per serving

Course: Dessert

Cuisine: American, Baking

Equipment:

• 9-inch round cake pans (2 pans)
• Mixing bowls
• Electric mixer or hand whisk
• Spatula
• Measuring cups and spoons
• Parchment paper
• Wire cooling rack

Ingredients: For Brownie Cake Recipe

For the Brownie Layer:

• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 2 large eggs (room temperature)
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder

For the Cake Layer:

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1/4 cup sour cream
• 1/4 cup unsweetened cocoa powder (optional, for chocolate cake layer)

For the Chocolate Ganache Frosting:

• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream
• 1 tablespoon unsalted butter
• 1 teaspoon vanilla extract

Instructions: For Brownie Cake Recipe

1. Preheat the Oven and Prepare the Pans:
   Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper for easy removal.
2. Make the Brownie Layer:
   Melt the butter in a medium saucepan over medium heat. Once melted, remove from heat and stir in the sugar. Let it cool slightly, then whisk in the eggs one at a time, followed by the vanilla extract. In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder. Gradually fold the dry ingredients into the wet mixture until fully combined.
3. Bake the Brownie Layer:
   Pour the brownie batter into one of the prepared cake pans. Smooth the top with a spatula and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow it to cool on a wire rack while you prepare the cake layer.
4. Make the Cake Layer:
   In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract. Alternate adding the dry ingredients and buttermilk to the batter, starting and ending with the dry ingredients. Mix in the sour cream for extra moisture. If you want a chocolate cake layer, stir in the cocoa powder at this stage.
5. Bake the Cake Layer:
   Pour the cake batter into the second cake pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely on a wire rack.
6. Make the Chocolate Ganache Frosting:
   Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer (do not let it boil). Remove from heat and pour the hot cream over the chocolate chips in a heatproof bowl. Let it sit for 1-2 minutes, then whisk until the chocolate is fully melted and smooth. Stir in the butter and vanilla extract. Allow the ganache to cool slightly to thicken.
7. Assemble the Brownie Cake:
   Once both layers are fully cooled, carefully remove them from the pans. Place the brownie layer on a serving plate and spread a thin layer of ganache on top. Add the cake layer on top of the brownie layer and cover the entire cake with the remaining ganache. Use a spatula to smooth the frosting evenly over the sides and top.
8. Decorate and Serve:
   For an extra touch, you can decorate the top of the cake with chocolate shavings, sprinkles, or fresh berries. Slice and serve this delicious, fudgy brownie cake!

Ultimate 2-Layer Brownie Cake Recipe: Rich, Fudgy & Irresistible

Frequently Asked Questions (FAQs)

Q: Can I use boxed brownie mix for the brownie layer?
A: Yes, you can substitute the homemade brownie layer with your favorite boxed brownie mix for a quicker version of this recipe. Just follow the instructions on the box and bake in a 9-inch cake pan.

Q: Can I make this brownie cake recipe ahead of time?
A: Absolutely! You can bake both layers in advance and store them, wrapped in plastic wrap, at room temperature for up to 2 days. Assemble the cake and add the ganache on the day you plan to serve it.

Q: How do I store leftover brownie cake?
A: Store any leftovers in an airtight container at room temperature for up to 3 days. You can also refrigerate the cake for longer freshness, up to 5 days. If refrigerated, let the cake sit at room temperature for 15 minutes before serving.

Q: Can I freeze this cake?
A: Yes, you can freeze the layers separately before assembling or freeze the fully assembled cake. Wrap tightly in plastic wrap and aluminum foil and store for up to 3 months. Thaw overnight in the refrigerator before serving.

Notes:

• For an extra fudgy texture: Try adding a handful of chocolate chips to the brownie batter before baking.
• Gluten-Free Option: You can substitute the all-purpose flour with a gluten-free flour blend.
• Buttermilk Substitute: If you don’t have buttermilk, you can make your own by mixing 1/2 cup milk with 1/2 tablespoon vinegar or lemon juice. Let it sit for 5 minutes before using.

Nutritional Info (Per Serving):

• Calories: 350 kcal
• Protein: 5g
• Carbohydrates: 48g
• Fat: 18g
• Fiber: 3g
• Sugar: 35g
• Sodium: 150mg

Conclusion:

This Ultimate 2-Layer Brownie Cake Recipe combines the best of both worlds: the fudgy richness of brownies with the light, moist texture of a cake. Whether you’re making it for a birthday party, a family gathering, or just because you’re craving a chocolate dessert, this recipe is guaranteed to be a crowd-pleaser. It’s indulgent, decadent, and easy to make – the perfect recipe for any chocolate lover. For more amazing cake recipes, visit AllRecipes’ cake collection for endless inspiration!

Ultimate 2-Layer Brownie Cake Recipe: Rich, Fudgy & Irresistible

This Ultimate 2-Layer Brownie Cake Recipe is the perfect combination of two favorite desserts – a rich, fudgy brownie base and a decadent cake layer.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine American

Servings 12

Calories 350 kcal

Equipment

• 9-inch round cake pans (2 pans)
• Mixing bowls
• Electric mixer or hand whisk
• Spatula
• Measuring cups and spoons
• Parchment paper
• Wire cooling rack

Ingredients

  

• For the Brownie Layer:
• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 2 large eggs room temperature
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• For the Cake Layer:
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter softened
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1/4 cup sour cream
• 1/4 cup unsweetened cocoa powder optional, for chocolate cake layer
• For the Chocolate Ganache Frosting:
• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream
• 1 tablespoon unsalted butter
• 1 teaspoon vanilla extract

Instructions

 

• Preheat the Oven and Prepare the Pans:
• Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper for easy removal.
• Make the Brownie Layer:
• Melt the butter in a medium saucepan over medium heat. Once melted, remove from heat and stir in the sugar. Let it cool slightly, then whisk in the eggs one at a time, followed by the vanilla extract. In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder. Gradually fold the dry ingredients into the wet mixture until fully combined.
• Bake the Brownie Layer:
• Pour the brownie batter into one of the prepared cake pans. Smooth the top with a spatula and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow it to cool on a wire rack while you prepare the cake layer.
• Make the Cake Layer:
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract. Alternate adding the dry ingredients and buttermilk to the batter, starting and ending with the dry ingredients. Mix in the sour cream for extra moisture. If you want a chocolate cake layer, stir in the cocoa powder at this stage.
• Bake the Cake Layer:
• Pour the cake batter into the second cake pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely on a wire rack.
• Make the Chocolate Ganache Frosting:
• Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer (do not let it boil). Remove from heat and pour the hot cream over the chocolate chips in a heatproof bowl. Let it sit for 1-2 minutes, then whisk until the chocolate is fully melted and smooth. Stir in the butter and vanilla extract. Allow the ganache to cool slightly to thicken.
• Assemble the Brownie Cake:
• Once both layers are fully cooled, carefully remove them from the pans. Place the brownie layer on a serving plate and spread a thin layer of ganache on top. Add the cake layer on top of the brownie layer and cover the entire cake with the remaining ganache. Use a spatula to smooth the frosting evenly over the sides and top.
• Decorate and Serve:
• For an extra touch, you can decorate the top of the cake with chocolate shavings, sprinkles, or fresh berries. Slice and serve this delicious, fudgy brownie cake!

Notes

For an extra fudgy texture: Try adding a handful of chocolate chips to the brownie batter before baking.
Gluten-Free Option: You can substitute the all-purpose flour with a gluten-free flour blend.
Buttermilk Substitute: If you don’t have buttermilk, you can make your own by mixing 1/2 cup milk with 1/2 tablespoon vinegar or lemon juice. Let it sit for 5 minutes before using.