Decadent Chocolate Brownie Cake With Rich, Creamy Frosting

Exactly what is this dessert? A cake? A brownie? Apparently, they call it Chocolate Slice in Australia, or so a friend told me. (I’m sure somebody from Australia could correct me if I’m wrong!) Whatever you want to call it, it’s unlikely that you’ll be left with leftovers if you serve this at your next holiday party or special occasion!

I think it resembles a brownie. Others have said that it resembles an especially fancy cake. If you make this recipe, be sure to let us know what you think in the comments!

Why This Chocolate Brownie Cake Recipe Works

The thing to remember about this recipe is that it’s supposed to be rich and loaded with chocolate! I like to have this recipe on hand for holidays and special occasions in which I want to impress my guests.

Why These Ingredients for Chocolate Brownie Cake?

That’s one question we get a lot! I love this recipe, but it is rich, so I often save it for holidays and special occasions.

Butter

1/2 cup (8 tablespoons) softened butter for cake

3 tablespoons melted butter for frosting

Butter contributes a lot of the richness to this chocolate brownie cake.

White and Brown Sugars

1/2 cup white sugar

1/2 cup brown sugar

Using both white and brown sugar adds a depth to the flavor that can make this cake everybody’s favorite. It’s okay to just use white sugar if you’re out of brown sugar, but I think having a version of brown sugar that has actual molasses in it takes the sweetness to the next level.

You’d think most brands of brown sugar have molasses in them. But you’ll want to pay attention to the ingredients because some brands like this brown sugar from Whole Foods aren’t very specific about what makes their brown sugar brown. That’s not very reassuring if you’ve been trying to pay close attention to what’s in your food!

Vanilla Extract

• 1 tsp vanilla extract for the cake
• 1 tsp vanilla extract for frosting

Vanilla extract adds robustness to the flavor of anything sweet.

Egg

1 large egg

Eggs are a common binder for baked goods like cakes.

Flour

3/4 cup flour

Flour is an important component that provides structure for most baked goods like cake. I often like to measure it by grams with my kitchen scale to make sure I’m using the right amount of flour. (3/4 cup equals about 170 grams.)

Cocoa Powder

• 1/4 cup cocoa powder for cake
• 1/4 cup cocoa powder for frosting

Cocoa powder adds the chocolate flavor to this recipe. I like to get the sugar-free cocoa powder because I think it has enough sugar already.

Chocolate Chips

1/2 cup chocolate chips

…Because who doesn’t like more chocolate? I often like to use dark chocolate chips for the same reason I get sugar-free cocoa powder.

Whipping Cream

1/4 cup whipping cream

Whipping cream adds richness to the frosting and helps give it its fudge-like consistency.

Why This Chocolate Brownie Cake Recipe Never Fails

This brownie cake recipe was designed to be reliable, forgiving, and consistently delicious. Each ingredient and step plays a specific role in creating the perfect balance between a fudgy brownie and a tender cake, without common baking pitfalls like dryness or a crumbly texture.

Here’s why it works every time:

• A mix of white and brown sugar adds both moisture and chew, giving the cake a rich texture instead of a dry crumb.
• Cocoa powder delivers deep chocolate flavor without weighing the cake down or making it greasy.
• A single egg provides structure while preventing the cake from becoming too light or cake-like.
• A lower baking temperature allows the cake to bake evenly, keeping the center fudgy and avoiding overbaked edges.

By following the recipe as written, you’ll end up with a chocolate brownie cake that’s rich, moist, and full of chocolate flavor, no guesswork required.

Method for Making Brownie Cake

This brownie cake is surprisingly easy to make, even if you’re new to baking. Each step builds on the last to ensure the batter stays smooth, rich, and perfectly balanced. Take your time, follow along, and you’ll be rewarded with a deeply chocolatey cake every time.

Step One: Mix Butter and Sugar

Before starting the process of making this brownie cake, leave the butter on the counter to soften for at least an hour. When you’re ready to start, preheat the oven to 350 degrees F (176 C). Grease an 8X8 pan and line it with parchment paper.

In a large stand mixer bowl, add 1/2 cup softened butter and both sugars. Beat until pale and creamy. Be sure to scrape down the sides of the bowl occasionally to make sure all the ingredients are mixed in evenly.

Step Two: Add Vanilla and Egg

Add 1 tsp vanilla and egg and beat until combined.

Step Three: Add Flour and Cocoa Butter

Add the flour and cocoa powder and stir until just combined, and no streaks of dry ingredients are visible in the batter.

Step Four: Add Chocolate Chips

Stir in the chocolate chips on low speed if you’re using a stand mixer.

Step Five: Bake the Cake

Bake at 350 degrees for about 25 minutes or until a toothpick stuck into its center comes out clean. Then transfer the pan to a wire rack and let it cool completely.

How to Make Rich, Creamy Fudge Frosting

The fudge frosting is what really stands out about this recipe for brownie cake. I know “frosting on the cake” is a common saying for a nice bonus, but this one is what really makes this cake a favorite at holidays.

Step One: Combine Powdered Sugar and Cocoa Powder

Sift the cocoa powder and powdered sugar together using your sifter. Once it’s sifted into a large bowl, stir to combine.

Step Two: Add Wet Ingredients

Then add your melted butter, whipping cream, and vanilla extract and stir well to combine everything. If your frosting is too thick, gradually stir in one more tablespoon of whipping cream to get it to an easy spreading consistency.

Step Three: Spread Over Cooled Cake

Then spread over your cooled brownie cake and let it set for about 15 minutes or so before cutting.

Substitutions for Chocolate Brownie Cake

Small changes can make a big difference when baking. Before making substitutions, review the notes below to understand which ingredients should not be replaced for the best results.

• If you don’t have any whipping cream, half and half, or whole milk would work in a pinch.
• The butter can’t really be substituted. I tried margarine once, and it didn’t turn out as well.
• Cake flour might work, but you might have to experiment with it a bit to get the right amount. Remember, each type of flour has a different amount of gluten!

Nutritional Information for Chocolate Brownie Cake

For the cake:

• Calories: 196
• Total Fat: 7.7 grams
• Saturated Fat: 4.6 grams
• Cholesterol: 55 milligrams
• Sodium: 55 milligrams
• Total Carbohydrates: 23.7 grams
• Dietary Fiber: 1.2 grams
• Total Sugars: 15.4 grams
• Protein: 3.3 grams
• Vitamin D: 7 mcg (35% RDA)
• Calcium: 28 milligrams (2% RDA)
• Iron: 1 milligram (7% RDA)
• Potassium: 139 milligrams (3% RDA)

For the Frosting:

• Calories: 350
• Total Fat: 28.3 grams
• Saturated Fat: 17.9 grams
• Cholesterol: 75 milligrams
• Sodium: 195 milligrams
• Total Carbohydrates: 19.6 grams
• Dietary Fiber: 0.8 grams
• Total Sugars: 17.8 grams
• Protein: 0.9 grams
• Vitamin D: 19 mcg (93% RDA)
• Calcium: 14 milligrams (1% RDA)
• Iron: 0 milligrams
• Potassium: 97 milligrams (2% RDA)

Storage & Freezing Tips

It’s rare for this brownie cake to last long in my household, especially if I have guests over! Sometimes I do have a few slices left over, though. They’ll stay fresh longer with these simple storage tricks.

Store any leftover slices of chocolate brownie cake in airtight containers. I like to store them in the same containers I use for prepping individual meals because they’re about the right size to store one or two individual slices each.

Slices can be stored in these airtight containers in the fridge for about three days before they start to go stale. They can also be frozen for a month or two. I especially like to freeze slices individually because they’re easier to thaw out in the fridge overnight.

Common Mistakes to Avoid

Sometimes it can be tough to get this cake and the frosting exactly right. Some common mistakes include:

Variations for Chocolate Brownie Cake

Once you’ve gotten the hang of basic chocolate brownie cake, it’s time to try some variations! These variations tend to be popular.

Texture Variations

Some people like a different texture, and that’s perfectly okay! Here are some variations if you’d like to try different textures:

• For extra fudge-like brownies, reduce the flour by 2 tablespoons and reduce baking time by 3-5 minutes.
• For a chewier brownie cake, replace two tablespoons of flour with cornstarch. Adjust the amounts of brown sugar and white sugar so there’s more brown sugar than white sugar.
• Do you have family members who like a crispier edge in their brownies? Try baking the brownie cake in a metal pan instead of a glass pan. (It bakes faster! If you don’t want the crispy edge but are going to use a metal pan, you may have to adjust the baking time to keep the edges from overbaking.)
• To get a gooier center, add 1/2 cup of chocolate chips to the center of the cake batter before baking and remove from the oven when the center still looks slightly underdone. This is great for serving with ice cream!

More Variations to Try

• Add fruit toppings after you’ve spread the frosting on this cake. I like strawberries and raspberries for the addition of color and flavor that goes well with the chocolate.
• Turn it into a salted caramel brownie cake by swirling thick caramel sauce into the batter just before baking it. Then lightly sprinkle some flaky sea salt on top after frosting. (It’s okay to leave off the sea salt if you prefer unsalted caramel.)
• Swirl some spoonfuls of creamy peanut butter into the batter just before baking to make a chocolate peanut butter brownie cake.
• Add 1-2 teaspoons of instant espresso powder to the batter with the cocoa powder for an espresso chocolate brownie cake. They’ll barely notice the espresso flavor, but it adds intensity to the chocolate flavor.
• For another fruit-flavored variation, add one tablespoon of orange zest to the batter before baking. Add a splash of orange extract to the frosting. A chocolate orange brownie cake can add an extra festiveness to your holiday celebrations.

Frequently Asked Questions for This Chocolate Brownie Cake Recipe

Do you have questions about this chocolate brownie cake recipe? These FAQs address the most common questions we get! If you have a question that isn’t answered here, feel free to ask in our comments section, and we’ll do our best to answer it.

Is brownie cake more like a brownie or a chocolate cake?

I like to think of “brownie cake” as somewhere between a brownie and a cake. It’s lighter than a typical brownie and denser and more fudge-like than a cake.

Why did my brownie cake come out dry?

Brownie cake might come out dry if too much flour is added or if it is baked for too long.

How do I know when the brownie cake is done baking?

The brownie cake is done when the edges are set, and a toothpick inserted into the center comes out with only a few moist crumbs on it. If it comes out clean, the cake might have been baked for too long.

Can I make this chocolate brownie cake ahead of time?

I sometimes like to make it a day or two ahead of time if I’m going to be entertaining. Store it tightly covered at room temperature or refrigerate it and frost just before serving for the best texture.

Do I need to refrigerate the brownie cake with frosting?

If your kitchen is cool, it can stay at room temperature for up to 24 hours. If you intend to store it for much longer than that, I recommend refrigerating or freezing it.

Can I bake this brownie cake in a different pan size?

You can use two 8X8 pans instead of a 9X13 pan. You may need to start checking to see if it’s done sooner.

Let Us Know How It Turned Out!

Did you try this recipe? Be sure to let us know what you think in the comments below. Also, don’t forget to pin or bookmark this recipe so you can find it again!