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I absolutely love this brownie butter cake! It combines a thick, fudgy brownie with a rich, buttery cake, creating the ultimate indulgence that satisfies my sweet tooth every time. Perfect for any occasion, this decadent dessert is sure to impress!
Ultimate Brownie Butter Cake Recipe
If you’re a fan of Butter Cake like I am, you’ll love this brownie butter cake. I enjoy butter cake with a cup of Dalgona Coffee, and this version takes it to the next level with a rich, fudgy brownie layer at the bottom.
This recipe involves double baking: first, bake the brownie layer, then top it with a buttery cake. The extra effort is definitely worth it when I sink my teeth into this warm, chocolatey, and irresistible dessert! Be sure to check out the tips and tricks below to make it perfect every time, and don’t miss the recipe video for a step-by-step guide!
If you’d like to make individual servings, check out the Mini Brownie Butter Cake recipe for a fun, bite-sized version of this decadent treat!
Why This Recipes Is A Must-Try
- Perfect combo. The combination of fudgy brownie and soft, buttery cake—honestly, it’s a match made in dessert heaven and simply irresistible!
- Easy to make. With simple steps, pro tips, and the recipe video, anyone can easily whip this up at home, making it perfect for beginners.
- Moist and flavorful. The brownie layer stays super moist, and the buttery cake adds the perfect balance of flavor. I love how this cake stays fresh for days, making it even more enjoyable later on!
- My go-to dessert. Whether it’s a special occasion or I’m just in the mood for something sweet, this cake is always my top choice.
Ingredients You’ll Need
- Dark chocolate – For a rich and satisfying brownie, go for dark chocolate with a cocoa percentage of 65% to 75%.
- Unsalted butter
- Brown sugar – Brown sugar is preferred in brownies because its higher molasses content adds a rich caramel flavor, making it richer and more indulgent.
- Eggs – use room temperature eggs because they mix more easily and evenly into batters, improving the texture and structure of the cake.
- All-purpose flour
- Sugar
- Baking powder – make sure your baking powder is not expired. Fresh baking powder is essential to ensure proper leavening.
- Milk – Adds moisture to the butter cake, making it soft and tender. You can also use plain yogurt or sour cream for similar result.
Please refer to the recipe card at the bottom of this post for full details on each ingredient.
How To Make Brownie Butter Cake
Step 1: Grease and line a 10cm x 20cm (4×8-inch) loaf pan with aluminum foil. Preheat the oven to 180°C (350°F).
Step 2: To make the brownie, melt the chocolate and butter over low heat. Remove from heat and let it cool slightly. Stir in the brown sugar until well blended.
Step 3: Add the egg and mix well. Fold in the flour and combine until smooth. Pour the batter into the prepared pan and bake in the preheated oven for 15 minutes. Remove from the oven.
Step 4: To make the butter cake, beat the butter with sugar until creamy. Add in the eggs, one at a time, beating well after each addition.
Step 5: Fold in the sifted flour and baking powder, alternating with the fresh milk, and mix until the batter is smooth and well combined.
Step 6: Spread the butter cake batter over the brownie layer. Bake in the oven at 160°C (320°F) for 25-30 minutes or until fully cooked. Insert a cake tester into the center to check for doneness.
Pro Tips For The Perfect Brownie Butter Cake
- To save time, mix the butter cake batter while the brownie layer is baking. That way, I’m ready to pour it right onto the hot brownie as soon as it’s done.
- Once the brownie layer is baked, I pour the butter cake batter quickly onto the hot brownie. The batter melts instantly and spreads evenly over the top.
- You can also put the butter cake batter into a piping bag with a large hole at the tip. This makes it easy to quickly pipe the batter onto the brownie layer without making a mess.
- Gently tap and shake the pan to smooth out the top. This gives it a nice, even finish once it’s baked.
Frequently Asked Questions
I wouldn’t recommend using milk chocolate. It’ll make the cake too sweet and can throw off the balance of flavors. Dark chocolate (65-75%) is definitely the best choice for that rich, balanced taste!
The key is to work quickly when pouring the butter cake batter—this helps it set properly without sinking into the brownie layer.
A cracked top is actually a good sign that your cake is perfectly baked!
Yes! You can make the butter brownie cake ahead of time and store it in an airtight container for up to 3-4 days.
Each piece of cake is only 342 calories.
What To Serve With Brownie Butter Cake
For a delightful afternoon tea party, I recommend the following recipes:
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Other Recipes You Might Like
Brownie Butter Cake
Ingredients
Brownie:
- 140 g (5 oz) dark chocolate, broken into pieces
- 50 g (1¾ oz) unsalted butter
- 50 g (1¾ oz) brown sugar
- 1 egg, room temperature
- 35 g (1¼ oz) all-purpose flour
Butter cake:
- 120 g (4 oz) unsalted butter
- 100 g (3½ oz) sugar
- 2 eggs, room temperature
- 120 g (4 oz) all-purpose flour
- 2 g (0.07 oz) baking powder
- 50 ml fresh milk
Instructions
- Preheat the oven to 180°C (350°F). Grease and line a 10cm x 20cm (4×8-inch) loaf pan with aluminum foil.
- To make the brownie, melt the chocolate and butter over low heat. Remove from heat and let it cool slightly. Stir in the brown sugar until well blended.
- Add the egg and mix well. Fold in the flour and combine until smooth. Pour the batter into the prepared pan and bake in the preheated oven for 15 minutes. Remove from the oven.
- To make the butter cake, beat the butter with sugar until creamy. Add in the eggs, one at a time, beating well after each addition.
- Fold in the sifted flour and baking powder, alternating with the fresh milk, and mix until the batter is smooth and well combined.
- Spread the butter cake batter over the brownie layer. Bake in the oven at 160°C (320°F) for 25-30 minutes or until fully cooked. Insert a cake tester into the center to check for doneness.
Video
Notes
- To save time, mix the butter cake batter while the brownie layer is baking. That way, I’m ready to pour it right onto the hot brownie as soon as it’s done.
- Once the brownie layer is baked, I pour the butter cake batter quickly onto the hot brownie. The batter melts instantly and spreads evenly over the top.
- You can also put the butter cake batter into a piping bag with a large hole at the tip. This makes it easy to quickly pipe the batter onto the brownie layer without making a mess.
- Gently tap and shake the pan to smooth out the batter. This gives it a nice, even finish once it’s baked.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello, where can I find the video for the browniecake?
Hi Elly, the video’s in the recipe card. Make sure your ad blocker’s turned off.
I do. It understand your amounts when increasing the quantity of ingredients. The pan size is the same and the oz are the same. I am hesitant to make.
I made it but my brownies is not set.. i baked it for 15 mins.. should i bake it longer?
Brownies won’t be done at 15 mins, just ready to have the butter cake added to the top and cooked longer. Mix the cake batter while the brownie is cooking, then add right away and put back in the oven. This will help the setting of both batters.