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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, it was delicious! I did add vanilla and a good sized pinch of salt to each type of batter.
Hi,
I made this cake today and I completely agree with the name ‘To die for brownie butter cake’. Though mine didn’t turn out exactly like shown in the pictures because my loaf tin is a little bigger than mentioned resulting in the brownie layer being thinner. But flavour wise it’s delicious!!! Can’t wait for everyone at home to taste it. I’ll definitely make it again. Thank you for sharing your recipe.
Hi,
I made this cake today and I completely agree with the name ‘To die for brownie butter cake.’ Thought mine didn’t turn out exactly like shown in the pictures because my loaf tin is a little bigger than mentioned resulting in the brownie layer being thinner. But flavour wise it’s delicious!!! Can’t wait for everyone else at home to taste it. I’ll definitely make this again. Thank you for sharing your recipe.
Thanks for trying the brownie butter cake!
Hi,
I made this cake today and I completely agree with the name ‘To die for brownie butter cake’. Even though it didn’t turn out exactly like shown in the picture as my loaf tin is a little bigger than mentioned resulting in the brownie layer being a little thinner. But the flavour wise it’s absolutely delicious!!! Can’t wait for everyone at home to try it. Will definitely be making it again.Thanks for sharing this recipe.
Hello, I’m French and wishes to make your cake. I want to know if the magic paste and good for us in France of baking powder. Thank you
Tried this brownie butter cake. I’m not an experienced baker. The cake came out as shown on your picture. The baking time was off by approx. 15 min. With my old oven. It tastes good. I will definitely bake this cake again as I like trying the unusual. Next time though, I will add vanilla to the cake mix and add a pint/approx. 1/4 tsp of salt and about 1/4 cup additional sugar. I also added a capful of kahlua liqueur to the brownie mix before putting it in the oven. The battef of both cakes are moist, of course the brownie a little dense, but the butter cake is light and moist and buttery taste. This one is a keeper and thanks for sharing!
Hi Bernadine, sounds like a good idea. :)
Hi,
Made this cake tonight and it turned out amazing.
Fudgy brownie with soft butter cake made an out of the world combination. Thanks for sharing the recipe!
Delicious recipe Bee, worked first time with a little extra time , I cooked in a fan oven at 160*. A friend has asked if I could make a vegan version . Wondering if you or anyone else has tried a vegan version? My family loved it as the original recipe, but I might put chocolate chips in the butter cake layer , next time, for an even more decadent twist!
Hi Barbara, what a great idea. I should totally try it for my next brownie butter cake. :)
Barbara…did you make a vegan version? I’m thinking about trying it with a flax egg just wondering if you made it and what egg replacement you used.
Hi,
I was soo fascinated when i saw this cake. I do have a little baking experience, so i thought this was be fairly simple
But i did run into somw trouble, so kindly correct me where i went wrong..
I followed all the instructions to the T. Except i ran our of foil so i used parchment paper. I then baked the brownie for 15 mns… when it came out,it was still wet ? Should hav a i kept it for longer :) I then somehow managed to put the butter cake batter on wid a piping bag n a few mini heart attacks coz the butter cake batter being heavier kept sinking n brownie rising up, wid a lil success n spatula, i avoided it to reach the top, n i baked this for approx 40 mns. I increasd the temp to 170 in yhe last 10 mns…
The scewer came out clean n after coolijg the cake for a bit, lifted it n flipped brownie side up for cooling. The brownie was still wet…wobbly wet… 40 mns later… this was really surprising for me. !! Any idea wat happened ??? I culd not hav cooked it for longer coz the butter cake was gonna end being dry. My brownie and cake, i manage to slice thru frm the edge.. wich were done, lacked the tight crumb like ur cake :(
Waiting for ur input. Sorry for the long post! Thank u!
Sorry but I really can’t advise what happened.
Hmm.. alright,i understand. Thank you. i shall try again soon. I really liked the taste , m gonna give it another shot, n shall report bak.
I tested this recipe and I really liked it : the brownie is wondefully well chocolated.
I published it on my blog : http://lescrocsduloupinet.blogspot.com/2016/03/brownie-butter-cake.html
Thank you for sharing your recipes.
(From France)
Thanks for trying out this brownie butter cake recipe.