Brownie Butter Cake
October 06th, 2013 122 Comments

Brownie Butter Cake

Brownie Butter Cake
Brownie Butter Cake pictures (1 of 4)

Brownie Butter Cake

Brownie butter cake – thick brownie and rich butter cake combined into one decadent and to-die-for cake! Bake the brownie first and then the butter cake.

Brownie butter cake - thick brownie and rich butter cake combined into one decadent and to-die-for cake! Bake the brownie first and then the butter cake |

I am so happy that my contributor CP Choong is back with more sinfully delicious baking recipes. In this post, she is sharing an utterly gorgeous, rich, buttery, and decadent Brownie Butter Cake recipe, adapted from Kevin Chai’s “I love Butter Cake Too 2″ cookbook.

CP Choong and I went to high school together, but we didn’t know each other when we were in high school. Our high school is the most famous Chinese girls school in Penang, attended by hundreds of students in each grade. Fast forward to present time, CP and I finally met, through a mutual good friend, when I was back in Penang earlier this year. I am just so happy that she is now my contributor and I can share her wonderful baking recipes with you. She is an excellent baker and also a very talented photographer. I absolutely love her food photography and her baked goods are truly top-notch.

Brownie butter cake - thick brownie and rich butter cake combined into one decadent and to-die-for cake! Bake the brownie first and then the butter cake |

If you read this blog, you will know that I love butter cake and my family really enjoys butter cake with coffee. So, you can clearly see why I am partial to this brownie butter cake—it’s butter cake, but better, because there is brownie at the bottom of the butter cake. Just look at the photos, I am sure you can smell the buttery and rich chocolate aroma from the screen. Put simply, this brownie butter cake is simply brilliant and irresistible.

This recipe calls for double baking: first, you bake the brownie, and then the butter cake that goes on top. However, the time invested is well worth it when you sink your teeth into the rich, buttery, warm, chocolate-y brownie butter cake. Enjoy!

RECIPE HERE: Brownie Butter Cake
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122 comments... read them below or add one

  1. I’m definitely going to make this soon. Have all the ingredients and seems super easy.

    • vicki says:

      can I use fine sugar instead of brown sugar?

      I tried baking once, it was a failure.

      I am going to give it a go again.

      It was dense, but the brownie was good

    • Dianakm says:

      4 x 8 pan way too small. Ends were done perfectly, but when I cut toward the middle all of the butter cake batter ran out uncooked. Had to throw it away. May try again in larger pan as the ends that were done were very tasty.

  2. Tuty says:

    Bee, is the butter cake batter poured on the hot/very warm brownie or on cooled brownie? I noticed that the butter cake batter is made after the brownie was removed from the oven. Can we mix the butter cake batter while the brownie is in the oven? Please advise.

  3. Dina says:

    I haven’t seen a brownie cake before. This looks amazing!

  4. angela says:

    I am with you Tuty. Cake looks really good but instructions a bit poor because not everyone can bake. I spread my butter cake batter on almost immediately after removing the brownie from the oven. It’s still in oven baking and I hope it will turn out ok. I have a feeling that the brownie has to cool off first so both batter is the same temperature. If not the brownie will cook way too much before the butter cake is cooked. Well…hindsight is good but may be too late for my cake! LOL!

  5. angela says:

    The cake has been out of the oven for last 5 minutes and I couldn’t wait to see how the inside looked so I sliced it while it was still warm….it looked perfect!! So you can spread the butter cake batter on the hot brownie, no problem! :-)

  6. angela says:

    Sorry to post so many times….just to share…I also added some chopped hazelnuts and almonds in the brownie batter just to add some texture and flavour. I also added orange zest to the butter cake batter. Absolutely delicious!! :-)

  7. This cake looks awesome and i can’t wait to give it a try. Kind of like a black and white cookie but in cake form. Glad you met up with your friend again!

  8. Lynn Lim says:

    I am going to bake it this weekend, it will be nice if the size of the baking tin is mention in the receipe.

  9. Maria says:

    The cake looks fabulous..wanna give it a try soon..

  10. Sanity says:

    Hi Bee. I just finished baking this cake. What can i say??? Its outta this world. It looked just too pretty to be eaten…n it tasted equally fantastic. Mine looked exactly the same as urs in the picture. Can’t thank you enuff for this recipe.

  11. Richard says:

    Grease and line or line and grease. It seems to me you would line the pan first.

    • Regarding the “grease and line the pan,” it’s the exact words from the cookbook.

      If you are using parchment paper, we have to “Grease and line the pan”, so that the paper can adhere to the pan and remove easily. Whereas if you line the pan with aluminium foil, we can just “line and grease the pan,” make sense. In this case, parchment paper is used.

  12. roobseewoo says:

    Hi, I have a question.

    When you melt chocolate and butter, do you melt them separately or together. And when you say ‘melt’ you mean, use the double boiler system right?

    I’m new to baking so I get a lil confused when the instructions are vague. Hope you can help me out here.

    Thank you!

  13. Marie says:

    Really really good! This was very easy to make and absolutely delish! Just cooked 10mins longer because it was not done in 35mins. Must be my oven though!

  14. RonC says:

    I had to try this today, no it could not wait till tomorrow. I did make a couple changes as I am prediabetic and do not use white sugar. I still used brown sugar in the brownie part though. Ok, so I am not perfect. I did not have chocolate squares on hand so I used unsweetened cocoa powder and put some Baking Splenda into it. Brownie part was perfect. As for the butter cake part, I used Baking Splenda again instead of sugar and I used cholesterol free carton eggs. it came out a bit denser than i like as I slipped and used too much egg. But the taste is great. The only other thing that was different is that without sugar, it was not as golden brown as it would with real sugar, but that is ok with me. All in all it is a hit. Thank you. I now have a new go-to dessert. I just finished my 3rd piece. After all, I have to make sure it was good enough for the spouse to taste.

    • D.J. says:

      I know I’m a bit late to the party so to speak, but I just saw this on Pinterest… You mnention being pre-diabetic… may I suggest you try substituting “coconut sugar” for part or all of the sugar. I think you will be pleased with the results and it is found to actually be helpful for diabetics. THere’s a lot of good articles on the web about diabetics and the use of coconut sugar. IN a recipe it taste amazing.

  15. Ivoree Chan says:

    After the final part of 35 mins of 160C (I added time as it was still uncooked), it’s still uncooked inside:( Cranking it up to 170C hoping that it will cook and gonna pop it back into my oven for 10 mins or sl

  16. Ivoree Chan says:

    Is the brownie supposed to be crumbly?

  17. Dorothy says:

    Just made this last night and followed the directions without any problems. I have to say its gotta be one of my top 5 best baking desserts I’ve ever made. Tasted like I bought it from some gourmet bake shop! Thanks again to you and your contributor. It’s a brilliant recipe!

  18. Patricia says:

    What kind of dark chocolate do you use? Is it a baking unsweetened chocolate? Can’t wait to make the cake.

  19. Lynn says:

    Hi Bee, when it comes to butter, I always wonder what is the best way to get the measurement right.
    Eg 120g or 1/2 cup, do I need an electronic weighing machine? Or melt the butter to get the grams or just pure estimation from a block of butter?

  20. senrai says:

    Hi Bee,

    I’ve been following you for sometime and this is my very first time leaving you with a comment, which i feel i have to say a BIG THANK YOU for all the wonderful recipes… I’ve tried this brownie butter cake and it turns out excellent!! my cake doesn’t cracks too!! :) I’ve used a round tin (non stick) and also added almond nibs to my brownie and a tsp of vanilla extract to my cake, it’s perfect i say… Keep posting on great recipes!! Cheers..

  21. JUNE TEH says:

    i just finished baked, but why the butter cake & brownie come out very wetly, why?

  22. Angie says:

    I don’t have sweet tooth but your cakes look yummy and I wanna try out your recipes. If I reduce the amount of sugar by half, will this affect the texture of the cakes or cookies?

  23. Deborah Donnison says:

    How about adding canned pumpkin to the butter cake for Thanksgiving? Would the ingredients have to be modified?
    Cheers, Deb D

  24. mary louise says:

    Did you use hand mixer to mix the ingridients? Thanks!

  25. mamabok says:

    i still wished you can bake on a video and show us – i’m no baker – i tell yer.

  26. Rini says:

    Hi Bee, I really want to try this out, but I am allergic to Gluten, so I can’t use normal flour. If I were to use the Gluten-Free flour, would it be the same measurement?

    Thanks! :-)

  27. Kacey says:

    I don’t know why, the butter part came out perfectly (yay!!) but the brownie was crumbled and bitter :| The brownie should be soft right…?

  28. This butter cake looks delicious and oh so moist, what a treat!

  29. Liz says:

    A lovely recipe. Thank you.

  30. Judy says:

    Is the brownie bit of the cake heavy?

  31. Suzanne says:

    I am wondering about the chocolate used. I have unsweetened chocolate in my pantry. Is that what you used?


  32. RB says:

    Can you please let me know if the mentioned oven temperature is for FAN or normal oven. My oven is fan assisted so i reduced the temperature by about 10 degrees. Hoping it will turn out good. Thanks.

  33. PAM says:

    Hi Bee,
    Thanks for the wonderful recipe.Just baked ‘em yesterday,and it came out purrrrfecccttt.My hubby and daughter just loved it.Perfect for a snowy day.

  34. Pingback:Brownie Butter Cake | Food and Everything Else

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  36. Shun says:

    Hi Bee, I have just baked this cake. Just wondering why the top part of my cake is not brownish like yours? Mine is yellowish top and no crack. I checked the cake and is cooked. I noticed the cake was sweating on the top part when I took it out from the oven, and then it dried off quickly, is this due to using aluminum foil to bake?

    • Hi Shun, maybe, I am not sure. You might need to bake longer to get the top browned, even though it’s cooked you can baked slightly longer to get to the coor you like.

    • Scott says:

      I too was super excited to make this. However, I too had pale results. I think it is the low baking temp. Most of the pound cake (butter cakes) that I have made are baked at 350F.

      I would suggest baking at a higher temp to achieve the browning and then reduce the heat. Otherwise just leaving it at 350F.

      Curious to see how this tastes!

  37. RB says:

    can you please let me know if the brownie mixture has to cook completely before adding the butter cake mixture

  38. Maria says:

    I am drooling over the combination and look of this cake. I am gonna try this soon and post on my blog with due credit to you and your hardwork ….

  39. I’m planning on doubling the recipe for an 8×8 pan. Hope it works!

  40. Rachel says:

    Done baking :) Thank you for the recipe! If i want to store it, to be presented in 2 days, do i keep it out, or chill it in the fridge?

  41. Fie says:


    Is it ok to replace the dark choc with cocoa powder?

  42. Yasmin says:

    Hi! Thanks for the recipe. I’ve just baked it, meant for the kids’ weekly lunch pack.. But half of it is gone by now! That means the kids and my parents (who are pretty picky eaters) love it! I, on the other hand, am in love with the butter cake. Do you think if I double the ingredients for the butter cake, it could turn up well too (just the butter cake, minus the brownie)?

  43. Lori Resch says:

    My options at the grocery store for Chocolate are; Bittersweet, Semi-sweet or Unsweetened. Which do you think would be the best choice?

  44. Priyanka says:

    Can this be baked in a square or round tin? If yes, what size? Thanks!!

  45. Neethi says:

    Tried the recipe today…and it looks and tastes yummy..!!!!!!!!

  46. storm says:

    I tried this recipe just now i added vanilla extract to my butter cake .and i didn’t have any chocolate at home i used Nutella instead my brownie is amazing the recipe came pretty well but i n have to improve my butter cake

  47. krla lamson says:

    Hi there! Just thinking, the brownie won’t get burnt? I mean its like a double bake for the brownie right?

  48. sheena says:

    Dear Rasa,

    I do not have a loaf pan. Can you please suggest an alternative to it.. May be a springform round pan??

    Please suggest..

    Awaiting your inputs!!

    Thanks in advance!


  49. Gina Thatcher says:

    You should specify what kind of dark chocolate, I used unsweetened cacao and the brownie part is very bitter. I think is recipe intended sweetened chocolate.

  50. NonyaBusiness says:

    Unsweetened chocolate IS bitter and nowhere in the recipe does it even mention “unsweetened chocolate”…some people! Anyway, I never leave reviews but this deserves one. Made this exactly as directed and it was just divine..seriously! Goes great with coffee or a cold glass of milk. Used dark chocolate chips for the brownie part, and I will probably add some vanilla extract to the butter cake mixture next time…cause there will many more. Thanks for such a great recipe!

  51. pam says:

    I made this tonight with little success.I followed the recipe to the T..but the brownie completely fell apart when I took it out of the pan, tha cake baked perfectly but tasted very to much like husband had a pies at told me to throw the rest away! I never have bad luck banking so what went wrong!!?

  52. Pamela says:

    Do you think this can be done with a brownie mix and cake mix and still turn out the same way?

  53. Miriam says:

    Why do you line the pan with foil?

  54. rom says:

    i put brownie mix in tin then the cake mix carefully and cooked both together at same time took longer to cook but both very moist yum!

  55. Huey says:

    which flour yields the best texture? I saw the cake in this picture has a very fine and compact texture.

  56. jaslyn says:

    is it ok to use your own recipe for the brownies and use a store bought cake but still follow the instructions for baking the brownie / cake?

  57. rose says:

    You tube for brownies butter cake pls.

  58. huda says:

    For the brownie part do we use an electric beater or mix with a spatula

  59. marie says:

    I had tried baking this yummy cake but my butter cake doesn’t stick to the brownish cake. When i cut it, they’re two separate cakes. Can I know what’s the reason?

  60. Mrs Yap says:

    Hi,I am new to baking and I would like to know should I use salted or unsalted butter for this lovely cake. Appreciate your advice. Thank you.

  61. Simplee says:

    I tried this recipe, but substitute dark chocolate with Hershey’s chocolate chips. Very nice! Thanks.

  62. maria says:

    Hi. Baking brownie 15 mins earlier and then again for 35-40 mins with butter cake? Wont the brownie become over-baked?? Please clarify.

  63. Dorothy says:

    If I bake it in a tin foil pan, do I still have to line that pan with tin foil?

  64. phyllis Hampton says:

    can you make this a round or square pan if so what size?

  65. Kristin says:

    I plan on making this, this evening, but all I have are 5×9 loaf pans – should I simply shorten the cooking time? Any experience cooking in this size pan? Thanks!

  66. Nosha says:


    I was wondering if you could use milk chocolate for the recipie instead of dark chocolate?

  67. Ash says:

    Hi Bee, this is a FABULOUS recipe…….thanks for sharing..My 5 kids love this cake so much so that i’ve tried making my own versions just with this basic recipe. I’ve tried replacing the dark chocolate with white chocolate or milk chocolate with reduced sugar and they all turned out well. I even added banana to the brownie and tried changing butter cake to chocolate cake and it still worked well for me……Can’ t wait to experiment with other flavors…….

  68. June says:

    My loaf is 10×24 cm later the brownie batter will become thin. Any advice so i dont buy need loaf. Thank yoi.

  69. bushra says:

    Hello! Another person who found your recipe via Pinterest. I’m no expert baker but I managed to follow your recipe with no problems, I loved the result! I used 80% dark chocolate for the brownie, some may find it strong but I don’t like my cake too taste too sweet if that makes sense! I also mixed both batters and then put brownie layer in oven, that way I could pour sponge batter on the brownie straight away and return to oven immediately. The timings were just right for my oven too. Hope this feedback helps.

  70. Sarah says:

    This looks amazing I’m going to bake it now :)

  71. Linh says:

    Thank you for your formula. Could I ask you a question? I didn’t know my brownie cake layer shrinks compared with butter crusts after getting from the mold and let it cool? Please kindly help me on this.

  72. jasintha says:

    E recipe was juz awesome. Moist and dense cake. Luv it.

  73. megan says:

    what do you line it with? when it is al prepped and ready to go you put tinfoil? thank you looks relish

  74. Silvie says:

    I was very excited to try this cake! Unfortunately I must have done something wrong. The whole cake was very dense, almost soggy, and not cake-y at all. I also had to leave it in at least 20 minutes longer because it wasn’t done.
    I’ll give it another try soon, hopefully it will turn out better! I think I might try a little bit more baking powder I made your butter cake recently and it turned out perfect!

  75. Sherry says:

    To those who are having trouble with either portion of the cake, the key is in the flour. Years of baking has taught me to weigh my flour, not measure. When we measure, we tend to pack it into the cup, where as a weight is more of an accurate measurement. My scale has a bowl specifically for weighing “loose” ingredients. If your scale doesn’t have a bowl, first you must “tare” your scale to account for the weight of the bowl, then start adding in the flour. Be sure your scale does weigh food to less than 1 gram though, it makes for getting the best results. Metric to American measurements have a slight variance that will cause ingredients to be off. Stick with the metric if at all possible!

  76. girlie says:

    Hi, i just want to crfm again. Do we bake the brownie cake first than let it cool and spread the butter cake and bake again.

  77. KATE says:


  78. allison says:

    i just made your cake and i loved it,although i would have like the brownie portion a bit
    more cake like. I also failed to read your notes so i missed the pouring of the batter into a bag and pipping, so when i poured in the cake mix it wasn’t evenly distributed, so it came out a bit uneven,not as pretty as yours but good anyway. Thanks

  79. Silvi says:

    Hi Bee, I made it 2 batches at my first attemp. It didn’t look as pretty as yours *grin* but they brought a super heavenly taste. The whole family like it, happy with it. Now have to practice more to reach that pretty looks. Thanks for sharing.

  80. Jessica says:

    I made this for a family gathering and it was a huge hit! Thanks for the recipe!


  81. Candice says:

    Hi, can this cake be doubled or even tripled easily?

  82. Deepali says:

    the brownie needs to be half done or fully done before you pour the butter cake batter..?

  83. diana says:

    hi bee!! I love this recipe so much! I think i’m going to change the butter with browned butter and pour a salted dark chocolate ganache on it ..yuuumm

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