The Ultimate Brownie Cake

The ultimate chocolate brownie cake made with fudgy brownies frosted with whipped chocolate and vanilla cream cheese frosting and more brownie chunks in between. 

I don’t know about you but when I think of a brownie cake, I think of a gorgeous, show-stopping stack of brownies frosted with whipped fluffy frosting. The brownies are rich, chewy and moist and the frosting is whipped tangy and sweet. 

I paired my brownies with a cream cheese frosting because brownies are generally more rich and sweet than traditional cake layers. I felt the cream cheese would kind of balance the sweetness a little with it’s tanginess.

Why you’ll love this brownie cake

• It’s unique and like none other. 
• Four layers of fudgy brownies that are made using one bowl and one pan.
• Couldn’t decide between chocolate or vanilla frosting so there’s both and they’re made from one batch!
• More brownie chunks between the layers of frosting. 
• The cake recipe is very forgiving and allows for many substitutions and dietary restrictions. 

I also think you’ll love my chocolate ganache cake, marble cake with whipped buttercream and chocolate ganache, chocolate mousse cake and My PERFECT Brownies. 

Step-by-Step Instructions

Step 1: Make the brownies by melting the Danish Creamery European Style Unsalted Butter. Whisk it aggressively with the sugars and the eggs, until it’s pale and ribbons off the whisk, this may take a few minutes.

Step 2: Add the cocoa powder and the salt, and whisk aggressively again until it’s well combined. 

Step 3: Add the flour and whisk just until the last streak of flour is combined.

Step 4: Spread into the prepared pan and bake for 25 minutes. The edges will be fully set and the center should still be really soft but should no longer look wet on top and should not feel like liquid. When you touch the center, it should feel like it’s beginning to set underneath. 

Step 5: Once the brownies have cooled use a 6 inch round cake cutter (or outline with a 6 inch cake pan and trim with a knife) to cut out the brownie layers. 

Step 6: Cut the scraps of the brownies into small little brownie chunks, about the size of an M&M. 

Step 7: To make the frosting, whip the Danish Creamery European Style Unsalted Butter at full speed, until it’s pale and fluffy. Add the cream cheese and beat until they’re combined. Then add the powdered sugar and mix on low speed just until it comes together. Increase the speed to high for a few minutes and then reduce the speed to medium-low and stream in the heavy cream and vanilla bean paste. Beat for 1-2 more minutes until it’s smooth, creamy and fluffy. 

Step 8: Remove 1/3 of the frosting (about 10 ounces) and add the cocoa powder and the rest of the cream to it, mixing just until it’s smooth and creamy. 

Step 9: Assemble the cake by placing the first layer of brownie on a flat surface. Frost with the chocolate frosting and then place some brownie chunks on top. Frost with the vanilla frosting and place another layer of brownie cake on top. Repeat until it’s done and refrigerate until it’s set. 

Step 10: Frost the outside of the cake with the vanilla frosting and add some dabs of chocolate to lightly marble it. Top with leftover brownie chunks. 

How to know when brownies are done baking

When the top of the brownies are no longer wet and have formed a thin little crackle on top, gently press on it and it should still feel soft but you should be able to feel some resistance.

When you move the pan, if the batter jiggles, it’s definitely not done baking. You want to be able to touch the top of the brownies and feel some resistance. It should feel like a brownie that’s a little “too gooey but almost perfect”. 
At this point, you’ll remove them from the oven and they will continue to bake as they’re cooling. If they’re fully set when you remove them from the oven, they won’t be very fudgy once they’re completely cooled so make sure they feel a little ‘under-baked’.

How to make ahead

To make the brownies ahead of time: You can make the brownies layers even a month in advance. When you remove them from the oven, let them cool for about half an hour, cut the layers, and then wrap them individually in plastic wrap. Then place them in a freezer bag, squeezing out all the excess air. 

Bring back to room temperature before frosting or frost them while they’re frozen, but work quickly or the frosting may set way too fast from the cold brownies and make it difficult to spread. 

To make the frosting ahead of time: I don’t prefer to make frosting ahead of time as it can be temperature sensitive but it’s doable. You can cover it and store it in the refrigerator for a few days or freeze for a few weeks. Make sure to bring it back to room temperature before frosting the cake. You may have to re-whip it. 

How to store finished cake

I usually just cover my cakes with a cake dome or place it in an airtight container and store it at room temperature for 1-2 days HOWEVER, cream cheese frosting as to be refrigerated so make sure to store it in the fridge overnight. Feel free to bring it back to room temperature before serving though.

It’ll stay well covered in the fridge for about a week but it dries out quicker than the freezer so I recommend freezing after a few days. 

To freeze the whole cake, refrigerate it until it’s firm. Then wrap it in plastic wrap so it’s completely covered. Then wrap it in aluminum foil and freeze. 

To freeze slices, place the slices in an airtight container and then place the container in a freezer bag, squeezing out all the excess air. You could also wrap each slice with plastic wrap and then place them all in the freezer bag.

Bring it back to room temperature by thawing at room temperature for a few hours before serving. 

Thanks so much for reading today’s post, if you have any questions just comment down below. Make sure to leave it in the comment section because I can’t answer in the rating section.

If you make this crazy indulgent brownie cake, I’d love it if you left a star rating for me. If it’s less than five stars, please let me know why in the review! 🙂

As always, have a blessed day and happy baking!

Love, B