Chocolate Brownie Cake
Yields 12
Chocolate Brownie Cake. Learn how to make our Chocolate Brownie Cake Recipe today.
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Prep Time
25 min
Cook Time
35 min
Total Time
1 hr
Prep Time
25 min
Cook Time
35 min
Total Time
1 hr
Chocolate Cake
  1. 1 cup unsalted butter, softened
  2. 2 cups granulated white sugar
  3. 2 large eggs
  4. 2 cups all-purpose flour
  5. ¼ cup unsweetened cocoa powder, sifted
  6. ½ teaspoons baking powder
  7. ½ teaspoon baking soda
  8. ½ cup buttermilk
  9. ½ cup sour cream
  10. 1 teaspoon pure vanilla extract
Chocolate-Cream Cheese Frosting
  1. ½ cup unsalted butter, softened
  2. 1 package (8 ounces) cream cheese, softened
  3. ¼ cup unsweetened cocoa powder, sifted
  4. 3-½ to 4 cups confectioners’ sugar, sifted
  5. 2 tablespoons milk or cream
  6. 1 teaspoon vanilla
  1. Preheat oven to 350°F. Line the bottoms two 9-inch round cake pans with baking or parchment paper. Brush paper liners and sides of pan with additional softened butter. Dust with additional unsweetened cocoa powder and tap out any excess. Set aside.
Chocolate Cake
  1. Cream butter on medium speed until smooth and creamy. Add sugar and continue beating for another 3 to 5 minutes or until light and fluffy. Break eggs one at a time over butter mixture, beating well after adding each. Set aside.
  2. Combine together flour, cocoa powder, baking powder and baking soda. Sift once to blend well.
  3. Whisk together buttermilk, sour cream and vanilla until well-blended. Set aside.
  4. Reduce mixer speed to low. Alternately beat in sifted dry ingredients and wet ingredients into the butter mixture in batches, beginning and ending with the dry ingredients. Adding the ingredients in batches would allow for better incorporation.
  5. Pour batter evenly into prepared pans and bake for 30 to 35 minutes or until cakes begin to recede away from pan sides and tester inserted comes out clean.
  6. Cool cakes in pans for 5 minutes, then turn out onto wire racks until completely cooled to room temperature.
Chocolate-Cream Cheese Frosting
  1. Set mixer speed to medium. Cream butter until smooth. Add cream cheese and continue beating until both are smooth and free of lumps. Reduce to low and beat in cocoa powder until fully incorporated. Reset speed to high and continue beating until light and fluffy.
  2. Reduce speed back to low and gradually beat in confectioners’ sugar, about ½ to 2/3 cup at a time, until 3 cups are added into the mix. Beat in milk or cream and vanilla. Gradually remaining confectioners’ sugar, about ¼ cup at a time, until the consistency of a frosting is achieved.
  1. If desired, split each cake layer into two to make 4 layers. Place a cake layer on a cake stand or plate. Spread with a portion of the frosting. Stack the next layer on top of the frosting. Repeat procedure until all of the cake layers are added. Frost top and sides of cake evenly and decorate as desired.
  2. Chill cake for at least 6 hours, preferably overnight, to allow frosting to set properly. Cut cake into wedges before serving.
  3. Makes 10 to 12 servings.
  1. For a more “brownie” cake, add ½ to ¾ cup chopped nuts into the batter before transferring into the cake pans.
  2. For a richer and darker frosting, use 2 to 4 ounces melted semisweet or bittersweet chocolate instead of cocoa powder. You can use cocoa powder as dusting for the frosted cake, for added effect.
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