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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.
I made this cake today for the first time and it turned out just perfect. So tasty, moist and fluffy.. my family enjoyed it. Thank you so much for the recipe?
Thanks for trying this brownie butter cake!
Hi I just saw your brownie butter cake & blueberry butter cake. Have you ever tried to make them gluten free? Like with rice flour or almond flour?
I have a new challenge since my husband is newly gluten gluten free and also 2 grandkids
Thank you for any information
Kay
Sorry I don’t make GF recipes.
I tried thia recipe the other day and it turned out fantastic… Even better than i hoped!! Thank you so much for sharing. It is so simple and definately one of my favourites now!!!
Made this today but it didn’t turn out great. Although the butter cake did come out perfect, the brownie part was so chewy and thick, and it got separated from the butter cake every time I cut it. So the slice would crumble.
What do you think I did wrong? Also, how long do you wait for the chocolate and butter to cool down before putting in the brown sugar? Thank you
Brownie butter cake ..looks awesome ..
Can you please tell me substitute of eggs in the recipe
I don’t know if I’m eligible for writing this comment, but my mum uses cream(malai) as a substitute for eggs. Hope this helps!
Hmm…
Under brownie, 1/4 cup butter is 50g., and under Cake, 1/2 cup butter is 120g.
The # gram just doesn’t seem right. It seem should be (brownie vs Cake) 50g vs 100g OR 60g vs 120g.
The thing is converting cups to grams are not the most accurate. It can be 50g or 60g.
I really enjoyed it, it helped me a lot, congratulations.
can we use cocoa powder instead of chocolate? Please tell me. Your cake looks amazing. Thanks for sharing the yummy recipes with us. Love them.
You can try but it may not taste as rich.
Thanks dear I loved the recipe , this is first time I will be preparing brownie
Thanks for trying this brownie butter cake.
Thanks for sharing your recipe! I tried it today and it turned out wonderfully! My husband and I both enjoyed it!
I doubled the recipe and used a ROUND 9″ wide 3″ deep springform pan and it rose about 2.75 inches high. I used 350F for both layers.
next time I will remember to pipe the butter cake (probably start from the outside and spiral inwards to the center) because when I simply poured it, the weight caused the center of the brownie to sink and go up the sides!
Debbie – so glad that you enjoyed this Brownie Butter Cake.
As of 5-14-2023, the recipe shows 350° for brownie and 320° for butter cake. You may want to change the temp for the butter cake. It is confusing
Nothing to change. You need different temp to bake.
Can I use a bundt pan?
I think it will be very tricky. I won’t recommend.
In the video it said to bake the cake part at 325 but in the recipe it said to bake at 320 which one is it?
Both video and recipe say 350F.
Acutally she is right. The receipe does say 320 for the cake part. Should it be 350?
Yummy cake item. I love this and try at home. Thank you, Rasa.
Thanks for trying this brownie butter cake.