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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.
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)?
Yasmin, for the butter cake, you can use my recipe here: https://rasamalaysia.com/recipe-butter-cake/
Hello,
Is it ok to replace the dark choc with cocoa powder?
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?
I’m planning on doubling the recipe for an 8×8 pan. Hope it works!
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 ….
can you please let me know if the brownie mixture has to cook completely before adding the butter cake mixture
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.
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!
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.
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.
I am wondering about the chocolate used. I have unsweetened chocolate in my pantry. Is that what you used?
Thanks!
The best is dark chocolate so you’re OK. However you can also use sweetened chocolate.