Craving something rich, fudgy, and irresistibly chocolatey? This Chocolate Brownie Cake recipe combines the best of both worlds with a moist, fluffy cake with the dense, chewy texture of classic brownies.
It’s an easy dessert made from a simple pantry ingredients, then finished with a glossy homemade chocolate ganache that tastes straight out of a bakery.
Recipe at a Glance
Prep: 10 min | Bake: 50 min | Difficulty: Easy
What it is: An easy dessert made by combining brownie and cake mixes, then finishing with a layer of homemade chocolate ganache.
Why you’ll love it: It’s made with easy pantry mixes but bakes up rich, fudgy, and delicious every time.
How to make it: Simply mix the brownie and cake mixes, bake in a bundt pan, then pour over the warm ganache once the cake has cooled so it drips beautifully down the sides.
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Table of Contents
- Recipe at a Glance
- Tried, Loved, and Rated 5 Stars!
- Mixing Brownie and Cake Mix Together
- Recommended Kitchen Tools
- My Kitchen Tools Essentials
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Directions
- What Size Cake Pan to Use?
- Chocolate Ganache Recipe
- Insider Tips from My Kitchen to Yours
- Storing and Thawing Tips
- More Cake Mix Recipes You'll LOVE!
- LOVE this recipe? SAVE it for Later!
- 📖 Recipe Card
- Recipe FAQ's
- 💬 Comments
Tried, Loved, and Rated 5 Stars!
I made this cake today and WOW it's so good, very moist and I put a fudge icing . This is a keeper recipe and it's so easy to make! Thank you!
~ Jason
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Mixing Brownie and Cake Mix Together
Brownie and Cake Mix Texture: Combining brownie mix with cake mix gives you the best of both worlds: the fudgy richness of brownies with the soft, fluffy texture of cake.
Made with Pantry Staples: This recipe uses boxed mixes and everyday ingredients you likely already have, making it quick and easy to bake anytime.
Homemade Chocolate Ganache: A simple ganache poured over the top adds a smooth, glossy finish and deep chocolate flavor.
Perfect for Any Occasion: Great for family gatherings or weeknight desserts, this cake is always a hit with chocolate lovers.
Looking for more cake mix recipes? Try my Brownie Mix Mint Chip Cookies that also uses a box of brownie mix to create delicious cookies or my German Chocolate Cake recipe that's full of coconut flavor!
Recommended Kitchen Tools
For a full list of kitchen tools used in this recipe, be sure to check the recipe card below. You can also browse my Favorite Kitchen Tools by clicking the photo below.
Check out my list...
My Kitchen Tools Essentials
Tools that will make your time easier and faster in the kitchen!
Main Ingredients Needed
Here's a quick overview of the ingredients for this recipe. For exact amounts and to easily shop for everything, click the Instacart button in the recipe card below to add the ingredients straight to your cart!
Substitutions and Variations
Skip the ganache: If you don’t want to make homemade ganache, warm a can of chocolate frosting in the microwave for a few seconds until it’s pourable. It spreads beautifully over the cake for the same glossy finish.
Add some crunch: Stir chopped walnuts or pecans into the batter before baking, or sprinkle them over the top of the ganache for extra texture and flavor.
Try a coconut twist: If you love coconut, mix a little into the ganache or sprinkle shredded coconut on top for a sweet, chewy touch.
Please note: This recipe uses TWO cake mixes. Do not follow any of the directions on the back of the boxes and only add the ingredients I have listed below in the recipe card.
Step-by-Step Directions
This section provides step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: Add all the cake ingredients to a large bowl and mix for a few minutes with a stand or hand mixer.
Step 2: Pour the batter into a greased bundt pan and bake for 50–55 minutes.
What Size Cake Pan to Use?
For this recipe, I used a 12 inch, 12 cup capacity bundt cake pan.
Nordic Ware Original Bundt, 12-Cup, Graphite
Step 3: Check the cake around 45 minutes by inserting a toothpick or skewer—if it comes out clean or with a few crumbs, it's done. Let the cake cool in the pan for 5 minutes, loosen the edges with a knife, then turn it out onto a rack and cool completely before glazing.
Chocolate Ganache Recipe
Step 4: Heat heavy cream in a microwave-safe bowl for about 2 minutes, just until it begins to boil, then add chocolate morsels and let sit for 5 minutes. Whisk until smooth and shiny—at first it may look separated, but keep stirring and it will come together.
Step 5: Pour the glaze over the cooled cake, letting it drip down the sides. Since it's very rich, you may want to save some—it's perfect over ice cream later.
Insider Tips from My Kitchen to Yours
✔️ DO use a 10–12 cup Bundt pan, start checking at 45 minutes, and let the cake cool completely before adding the ganache.
❌ DO NOT follow the instructions on the cake or brownie mix boxes or overheat the cream. Warm it until steaming, not boiling.
Storing and Thawing Tips
Refrigerator: It's best to store any leftover in the refrigerator for up to five days in an airtight container to keep it fresh and prevent the ganache from melting.
Freezer: You can freeze the cake for up to one month. First wrap the cake tightly in plastic wrap or aluminum foil and place it in an airtight freezer bag before placing it in the freezer.
Thawing Tips: When ready to eat and enjoy the cake, allow the cake to thaw in the refrigerator overnight before serving the next day.
More Cake Mix Recipes You'll LOVE!
Ready for More Cake Mix Recipe Hacks? Try my Chocolate Sugar Cookies or Peanut Butter Chocolate Chip Cake.
LOVE this recipe? SAVE it for Later!
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📖 Recipe Card
Chocolate Brownie Cake
Ingredients
Equipment
Video
Method
- Heat oven to 350 degrees.
- Add the ingredients for the cake in a large bowl and using either a stand mixer or hand mixer, and mix until everything is combined.
- Pour batter into prepared bundt pan that's been sprayed with non-stick baking spray and bake for 50-55 minutes.
- When done baking, remove cake and allow to cool in pan for up to five minutes.
- Run a knife along the edges of the cake pan to help release the cake and then carefully turn the cake out onto a cooling rack.
- Cool for 30 minutes more.
- Place heavy whipping cream in a microwave safe bowl and heat on high for two minutes or just until the heavy cream begins to boil.
- Remove the bowl from the microwave and carefully add the chocolate morsels.
- The mixture may bubble up, this is okay!
- Let the mixture sit for 5 minutes and then begin to whisk until shiny and smooth, about 1 minute.
- At first it may look like the glaze is not going to get smooth. But keep stirring and it will come together.
- Pour over cooled cake and allow the glaze to drizzle down the sides of the cake.
- You can serve it right away or allow the glaze to cool.
Nutrition
Notes
Tried this recipe?
Let us know how it was!
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
To make brownie mix more cake-like, add 1–2 teaspoons of baking powder for fluffiness and ⅓ cup of oil or melted butter for extra moisture. Then, prepare and bake the mix according to the package instructions.
A single box of brownie mix usually fits an 8x8 or 9x9-inch pan, while two boxes need a larger 9x13-inch dish. Always check the box for specific pan size and baking time, as they can vary by brand.
This recipe has been updated since it first appeared in 2018 with new photos, information and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!
Natalie says
This cake reminded me so much of a cake my mom made when I was little! So delicious and the perfect solution for when that chocolate craving hits!
Lois says
Thanks for visiting!
Christina says
You had me at chocolate! What an incredible cake! And that glaze...oh my!
Lois says
The glaze is amazing! Thanks for visiting.
Jaclyn Shimmel says
This chocolate brownie cake is AMAZING! So rich and delicious -- especially that chocolate ganache. Yum!
Lois says
It's amazing what a homemade ganache can do for a boxed cake mix. Thanks for visiting.
Martha says
Can this cake be made in a 9 x 13 pan?
Lois says
I have never made it in a 9X13 pan. You can try and report back to me! Thanks for visiting.
Pat T says
I made this cake for granddaughters ‘donut’ themed party. It turned out great, not dry at all. Will make again. With sprinkles on the top it looked like a big chocolate iced donut.
Lois says
What a fun idea!!! Thank you so much for coming back and letting me know!
Karen says
This brownie cake is in the oven as I type...
Still has 30 minutes left and its already overflowing my bundt pan~
Lesson learned & oh how I despise wasting ingredients & my time.
Oddly enough not one other reviewers had the same issue with overflow????
If there is a next time, I will use a regular bundt plus my 6 cup bundt..
Got my fingers crossed it pops out readily & tastes as good as it looks..
Kim C. says
I’ve made your recipe several times since it was first posted. Great for cupcakes for parties & holiday dinners because the recipe makes a lot, freezes well for bake ahead, and tastes delicious and fresh baked. Frost after thawing and no one will know you made them way ahead of your event!
Lois says
Thank you so much for letting me know! Thanks for visiting!
Wendy says
Would love to know bake time for the cupcakes! Anyone know?
Lois says
Hi Wendy, cupcakes baked in a preheated 350 degree oven should take 15 - 18 minutes or until a toothpick inserted in the middle of one cupcake comes out clean. I hope the recipe came out okay for you!
Veena Azmanov says
I cannot believe how simple and easy this is to make.. So yum. My kids would enjoy this thoroughly. I make it when he has friends over.
Lois says
Thanks Veena. It's a favorite of mine to bake when company is coming!
gail says
I love chocolate, so I know this cake would be a hit at my next gathering because I hang around with a bunch of chocoholics. 🙂
Thanks for sharing at Talk of the Town. Featuring this recipe in my roundup next week.
pinning!
gail
Amy Justeson says
My son's birthday is coming up and asked for a layered brownie cake. I came across your recipe and am wondering if it would work out well for 3 or 4 round cake pans? Sounds so yummy! Also wondering about the density and if it's fudgy like a brownie or crummy like a cake? Thanks for any input.
Amy
Lois says
I'm not really sure as I've only used a bundt cake pan with this recipe.
The texture is not at all crummy but it's not thick like a brownie either. It's the best of both worlds, really. Please let me know how everything turns out for you!
Amy says
I made 2 9" rounds and frosted with chocolate buttercream... everyone complimented me and loved it but I felt it was too dry. They were definitely overbaked. I tested with toothpicks at 30 min. but they were still very wet, but at 35 they were very dry! I was so bummed and surprised at how quickly it happened.
If I try it again I'll definitely bake for less time.
Thanks for the recipe!
Lois says
I'm sorry they came out dry for you. I've only made this recipe using a bundt pan and with the chocolate glaze recipe, not a buttercream recipe that you said you used. Please try again using a bundt pan! Thank you for visiting and letting me know.