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Brownie Butter Cake

Brownie butter cake - thick brownie and rich butter cake combined into one decadent and to-die-for cake! Click for recipe |

Brownie Butter Cake

Brownie butter cake – thick brownie and rich butter cake combined into one decadent and to-die-for cake! Click for recipe |

Prep time:

Cook time:

Total Time:



140g (5oz) dark chocolate (broken into pieces)
50g (¼ cup) unsalted butter
50g (¼ cup) brown sugar
1 Egg
35g (¼ cup) all-purpose flour

Butter cake:

120g (½ cup) unsalted butter
100g (½ cup) sugar (I reduced by 1 Tbsp)
2 Eggs
120g (1 cup) all-purpose flour
2g (¼ tsp) baking powder
50ml (3 ½ Tbsp) fresh milk

Grease and line a 10cm x 20cm (4×8-in) loaf pan with aluminium foil.

Preheat oven to 180C/350F.

To make brownie, melt chocolate and butter over low heat. Remove and leave to cool slightly. Stir in brown sugar until blended.

Add in egg, mix well. Fold in flour, mix until well combined. Pour batter into prepared pan. Bake in preheated oven for 15 minutes. Remove.

To make butter cake, beat butter with sugar until creamy. Add in eggs, one at a time, beating well after each addition.

Fold in sifted flour and baking powder, alternately add in fresh milk, mix to form batter.

Spread the butter cake batter over brownie, bake in oven at 160C/320F for 25-30 minutes or until cooked. Insert a cake tester in the middle to check doneness.

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!

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144 COMMENTS... read them below or add one

    • vicki

      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

      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.

  1. Tuty

    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.

  2. angela

    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!

  3. angela

    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! :-)

  4. angela

    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!! :-)

  5. Sanity

    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.

    • 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.

  6. roobseewoo

    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!

  7. Marie

    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!

  8. RonC

    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.

      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.

  9. Ivoree Chan

    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

  10. Dorothy

    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!

  11. Lynn

    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?

  12. senrai

    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..

  13. Angie

    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?

  14. Deborah Donnison

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

  15. Rini

    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! :-)

  16. Kacey

    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…?

  17. RB

    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.

  18. PAM

    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.

  19. Shun

    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?

    • Scott

      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!

  20. 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 ….

  21. Rachel

    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?

  22. Yasmin

    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)?

  23. Lori Resch

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

  24. storm

    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

  25. krla lamson

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

  26. sheena

    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!


  27. Gina Thatcher

    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.

  28. NonyaBusiness

    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!

  29. pam

    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!!?

  30. rom

    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!

  31. jaslyn

    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?

  32. marie

    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?

  33. Mrs Yap

    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.

  34. Kristin

    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!

  35. Ash

    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…….

  36. 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.

  37. Linh

    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.

  38. Silvie

    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!

  39. Sherry

    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!

  40. 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

  41. Silvi

    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.

  42. 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

  43. Raufikat


    I love your site though I’ve never commented. I sent this recipe to my sister and she made it on Sunday. It’s so delicious! I just had a piece now. The butter cake is buttery without being greasy and the brownie is intensely rich. Full marks!

    • Rasa Malaysia

      Hi Jo, the recipe hasn’t changed, it’s here. You can make the chili oil from scratch by pouring hot oil to dry red chili flakes…it’s basically.

      1/3 – 1/4 cup soy sauce
      2 tablespoons Chinese Chinkiang black vinegar (preferred), or balsamic vinegar
      2 – 3 tablespoons store-bought Sichuan chili oil or La Yu
      1 teaspoon sesame oil
      1 teaspoon sugar
      Some cilantro leaves, chopped

  44. Kay

    I followed this recipe and it turned out awesome. The directions were perfect. I doubled the recipe and was just fine. This is definitly a keeper for sure. I will make this again and again!!!! Thank you so much =)

  45. Jen

    I tried this, and it went well but it took forever for the middle to cook, which was incredibly frustrating….. I think if I try it again (and I probably will because I loved it anyway), I will bake it in a square pan and reduce the cooking time. I think it’ll work better, it just won’t be as thick lol!

  46. Christine Kwong

    I just baked it in a $2 10inch by 4 inch loaf pan from Daiso, followed all the instructions and the result was so good I just couldn’t stop smiling. Thanks for the recipe, it’s really a cool and unusual cake!

  47. Erica

    The butter loaf takes longer than 25-30 to bake!! Took mine about 45 mins!! But turned out good, thanks for sharing!!!

  48. Freda

    Hi Bee,

    Thank you for the recipe. The taste is divine. My only comment is that it took about 20minutes longer to have it entirely cooked. I will surely bake this cake again!


  49. Photo looked amazing. Butter cake recipe didn’t call for salt. It definitely needed salt and more sugar. I baked it for 15 extra minutes until toothpick came out clean. I would bake again and add 1/4 tsp salt and 1/4 cup more sugar.

  50. Alag

    I tried the recipe with less luck.. my brownie and butter cake did not stick together.. I read the comments and found few others had the same problem too.. could you please tell me what mistake I might have made.. Nevertheless , both the cakes ( as mine didn’t stick together ) tasted yummy…

  51. Patricia Ang

    I baked this 3 times and it came out nice and yummy and yes it took about 20 mins longer to cook it. My grandkids prefer the chocolate portion more and so this time I am going to double the chocolate. Hope it will turn out as yummy. Thank you for the recipe.

  52. Laura

    Hi, I followed the recipe but when I took the brownie part out and put the butter cake part on it, the butter cake just sunk into the brownie and in the end it was liquidy and had to bake it longer.

  53. Hui Ying

    Hi Bee,

    May I know how long can we keep the cake at room temperature? May I know if this cake freeze well if I am to prepare it in advance?

    Thank you!

    Hui Ying

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