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5 Secrets to 20 Minute Dinners!
Tips, tricks, and recipes for dinner in a hurry!
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.
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!
How Many Calories per Serving?
This recipe is only 355 calories per serving.
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
- 35 g (1¼ oz) all-purpose flour
Butter cake:
- 120 g (4 oz) unsalted butter
- 100 g (3½ oz) sugar
- 2 eggs
- 120 g (4 oz) all-purpose flour
- 2 g (0.07 oz) baking powder
- 50 ml fresh milk
Instructions
- Grease and line a 10cm x 20cm (4x8-in) loaf pan with aluminium foil.
- Preheat oven to 180°C (350°F).
- 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 160°C (320°F) for 25-30 minutes or until cooked. Insert a cake tester in the middle to check doneness.
Video
Notes
Nutrition
the brownie needs to be half done or fully done before you pour the butter cake batter..?
Hi, can this cake be doubled or even tripled easily?
I think so but you will need to make them into separate ones.
I made this for a family gathering and it was a huge hit! Thanks for the recipe!
-Jessica
www.wearitforless.com
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.
Great that you had success! :)
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
Thanks Allison for trying my recipe! :)
IN THE BROWNIE CAKE NO NEED TO ADD B.POWDER OR BAKING SODA.
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.
Yes.
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!
THANKS!
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!
what do you line it with? when it is al prepped and ready to go you put tinfoil? thank you looks relish