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This brownie cake is baked in a bundt pan and finished with a silky, pourable chocolate ganache. The texture gives you the best of both worlds: the dense, fudgy texture of brownies baked into a cake. Packed with deep cocoa flavor, this bold dessert is designed for chocolate lovers.
About This Brownie Cake
If you love brownies but want something a little more shareable, this brownie cake brings you the best of both worlds. Baked in a bundt pan and coated in glossy ganache, it has the structure of a cake with the dense, fudgy bite of a brownie. It’s rich, chocolatey, and ideal for serving to a crowd or even just a chocolate lover.
The texture lands right between a fudgy chocolate cake and a classic brownie. The crumb stays soft and moist, but every bite still has that deep cocoa intensity you expect from brownies. Baking it in a bundt pan gives it height and shape, making it feel a little more special than a pan of brownies.
Made with just cream and chocolate in one saucepan, the ganache pours easily over the cake, creating a glossy finish similar to a chocolate ganache cake. Half is poured over the whole cake, while the rest is saved for drizzling over slices at the table.
Why You’ll Love This Recipe
- It delivers brownie-level chocolate richness in an impressive cake form.
- The bundt shape makes it naturally beautiful without complicated decorating.
- Simple pantry ingredients come together into a bakery-style dessert.
- The batter mixes quickly with no complicated steps.
- Extra ganache for drizzling makes each slice feel special when serving guests.
- The cake stays moist for days thanks to the oil and butter combination.
- Ideal for birthdays, dinner parties, or any time you want to impress
brownie cake ingredients
This brownie cake uses simple pantry staples to create a bakery-worthy dessert. Here’s what you’ll need (full measurements are in the recipe card below).
Flour. Use all-purpose flour for this recipe. If you want to make the recipe gluten-free, a 1:1 gluten-free baking flour blend can be substituted.
Sugars. This recipe uses both granulated sugar and light brown sugar for balance.
Unsweetened Cocoa Powder. Choose a high-quality unsweetened dutch processed cocoa powder, as it provides most of the cake’s chocolate flavor.
Leavening and Spice Blend. A mix of baking soda, baking powder, salt, and espresso powder gives this cake its structure and enhances the chocolate flavor.
Large Eggs. Bringing them to room temperature before mixing helps them blend evenly into the batter.
Vegetable Oil. Oil keeps the cake exceptionally moist and tender. It’s one of the key ingredients that ensures the cake stays soft for several days.
Unsalted Butter. Melted butter adds a deeper flavor than oil alone. The combination of oil and butter is intentional because it balances moisture with classic buttery richness.
Vanilla Extract. Vanilla brings warmth and rounds out the chocolate flavor.
Buttermilk. Buttermilk adds a light tang and contributes to a softer crumb. If you don’t have buttermilk, whole milk can be used, or it can be turned into a quick substitute with vinegar.
Hot Water. Hot water loosens the batter and activates the cocoa powder, intensifying the chocolate flavor.
Heavy Cream. When heated and combined with chocolate, it creates a smooth, glossy topping.
Semi-Sweet Chocolate Chips. Use semi-sweet chocolate (or dark chocolate) to melt into the cream to form the ganache.
this recipe’s must-haves
A bundt pan is essential for this recipe because it creates the tall, dramatic shape that makes the cake stand out on the table. Make sure to grease it well before baking.
An electric hand mixer or a sturdy whisk helps blend the wet ingredients smoothly and incorporate air into the batter. Either works well, but using a mixer makes the process faster and easier. You can also use a stand mixer with the whisk attachment.
You’ll also need a small saucepan to make the ganache.
how to make this Chocolate Brownie Cake
Preheat
Preheat the oven to 350°F and thoroughly grease a bundt pan, making sure every groove is well coated so the cake releases easily after baking.
whisk
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder. Set aside while you prepare the wet ingredients.
Beat
In a large bowl, beat together the melted butter, vegetable oil, granulated sugar, and brown sugar for about 2 to 3 minutes until slightly lighter in color. Beat in the eggs, vanilla, and bourbon if using, then mix in the buttermilk until smooth.
Mix
Pour in the hot water and stir to combine. Add the dry ingredients to the wet ingredients and gently fold with a spatula until just combined, being careful not to overmix the batter.
Bake
Pour the brownie mix batter into the prepared pan and bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
Cool
Let the cake cool in the pan for 10 to 15 minutes, then carefully invert it onto a serving plate. Allow it to cool completely before adding the ganache.
Make Ganache
Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat, add the chocolate chips, and cover for 5 minutes before whisking until smooth.
Pour
Pour half of the ganache over the cooled cake, letting it cascade down the sides. Reserve the remaining ganache to drizzle over individual slices when serving.
Tips for Success
- Do not overbake the cake. A toothpick with moist crumbs is ideal for a fudgy texture.
- Fold the dry ingredients gently into the wet mixture to keep the crumb tender.
- The hot water and melted butter deepen the chocolate flavor significantly.
- Allow the cake to cool completely before adding ganache so it drapes instead of soaking in.
- Bourbon adds subtle warmth that enhances the chocolate, but can be omitted.
- Espresso powder intensifies the chocolate flavor and is worth including.
- Grease every crevice of the bundt pan thoroughly to help the cake release cleanly.
variations
You can swap the bourbon for coffee liqueur if you want a slightly stronger mocha-style note. Orange extract also works well and pairs beautifully with chocolate for a subtle citrus finish.
For a deeper chocolate flavor in the topping, use dark chocolate chips instead of semi-sweet when making the ganache.
Adding a pinch of cayenne pepper to the batter creates a subtle spicy-chocolate combination that works surprisingly well with the richness of the cake.
For a sweet and salty contrast, sprinkle flaky sea salt over the ganache after it sets. The salt highlights the chocolate flavor and adds a bit of texture.
More Cake Recipes: Lemon Ricotta Cake I Chocolate Cake with Fresh Strawberry Buttercream Frosting I Lavender Lemon Curd Cake I Red Velvet Bundt Cake
faqs
Can I make this brownie cake ahead of time?
Yes. The cake can be baked a day in advance and stored covered at room temperature. Add the ganache the day you plan to serve it for the best texture.
Can I skip the espresso powder?
You can, but it’s recommended to keep it in the recipe. It enhances the chocolate flavor without making the cake taste like coffee.
How do I know when the cake is done baking?
Insert a toothpick into the center of the cake. If it comes out with moist crumbs, the cake is ready. If you see glossy wet batter, bake for a few more minutes and test again.
how do I keep my brownie cake from sticking to the bundt pan?
Grease every groove of the bundt pan thoroughly with baking spray. The baking spray made with flour in it is particularly good for bundt cakes!
Also, let the cake cool in the pan for 10 to 15 minutes before inverting. This will also help the cake set and release more cleanly.
Need more inspiration for a sweet treat? Check out my dessert recipes page!
what to serve with this brownie cake
Serve a slice of warm brownie cake with a scoop of vanilla bean ice cream on top. That’s our personal favorite.
Fresh raspberries or strawberries add a bright, tart element that balances the sweetness of the cake and ganache.
Hot Irish coffee or espresso is a natural pairing because the bitterness complements the chocolate richness.
For a more elevated dessert vibe, serve slices with a glass of red wine like Cabernet Sauvignon or Merlot, which pair nicely with deep chocolate flavors.
how to store
Store. Keep the cake covered at room temperature for up to 3 days. For longer storage in the refrigerator, it can be stored for up to 5 days in an airtight container.
Reheat. Individual slices can be warmed briefly in the microwave for about 10 to 15 seconds to soften the ganache.
Freeze. The cake freezes best without the ganache. Wrap tightly with plastic wrap and store in the freezer for up to 2 months, then thaw and add ganache before serving.
more of our favorite Chocolate Recipes
If you are craving an extra-rich chocolate dessert, these Triple Chocolate Brownies are packed with layers of chocolate flavor and an ultra fudgy texture that brownie lovers will appreciate.
For a fruity twist on a classic chocolate treat, try these Chocolate Covered Strawberry Brownies. They combine rich chocolate brownies with a sweet strawberry topping for a dessert that feels both decadent and fresh.
If you want something warm and cozy to sip, this Dark Chocolate Hot Chocolate is deeply chocolatey and smooth, making it a comforting drink to pair with a slice of brownie cake or enjoy on its own.
Finally, if you make this brownie cake recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
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Brownie Cake
equipment
- Bundt Pan
- Electric mixer or sturdy whisk
- Small saucepan for ganache
- Toothpick for doneness test
ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 cups packed light brown sugar
- 1 1/2 cups unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 1/2 tsp espresso powder
- 1 Tbsp bourbon optional
- 4 eggs
- 3/4 cup vegetable oil
- 1/2 cup unsalted butter hot melted
- 2 tsp vanilla extract
- 1/2 cup buttermilk or whole milk
- 1/2 cup hot water
- 1 cup heavy cream
- 1 1/4 cups semi-sweet chocolate chips 8 oz
instructions
- Preheat oven to 350°F. Thoroughly grease a bundt pan, making sure to coat every groove.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder. Set aside.
- In a large bowl, beat the melted butter, vegetable oil, granulated sugar, and brown sugar together with an electric mixer or whisk for 2–3 minutes, until slightly lighter in color.
- Beat in the eggs, vanilla, and bourbon (if using), then mix in the buttermilk.
- Pour in the hot water and stir to combine.
- Add the dry ingredients to the wet ingredients and fold gently with a spatula until just combined. Do not overmix.
- Pour the batter into the prepared bundt pan and bake for 50–55 minutes, or until a toothpick inserted into the center comes out with moist crumbs. If the toothpick pulls out glossy wet batter, keep baking and check every 5 minutes.
- Cool the cake in the pan for 10–15 minutes, then invert onto a plate or serving dish. Allow to cool for at least another 30 minutes before adding ganache.
- To make the ganache, heat the heavy cream in a small saucepan over medium heat, stirring frequently, until it just begins to simmer. Remove from heat, add the chocolate chips, and cover for 5 minutes. Whisk until completely smooth.
- Pour half the ganache over the cooled cake. Reserve the remaining ganache for drizzling over individual slices when serving.
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notes
- Buttermilk Substitute: Add 1 tsp white vinegar to ½ cup whole milk and let it sit for about 5 minutes before using.
- Ganache Tip: The ganache can be made ahead and gently rewarmed over low heat or in 15-second microwave bursts, stirring between each, until smooth and pourable.
- Storage: Store the cake covered at room temperature for up to 3 days, or refrigerate for up to 5 days.
- Freezing: The cake freezes best without the ganache. Wrap it tightly and freeze for up to 2 months.
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about meghan
Meghan Yager is the recipe developer, food photographer, and creative force behind Cake ‘n Knife, where everyday moments are celebrated with bold, flavor-forward recipes. From cozy cocktails to bold appetizers and indulgent desserts, her approachable style brings people together around food worth sharing. Meghan’s work has been featured by Good Housekeeping, Oprah Daily, Today, Woman’s Day, and The Huffington Post. She lives in Denver, where she brings big flavor and a little sass to every bite.
