Brownie Cake
User Reviews
5
Brownie Cake
Description
Brownie Cake blends a box of chocolate cake mix with a box of brownie mix, eggs, oil, water, and vanilla to create a batter that bakes into a rich, moist cake. The batter is poured into a greased Bundt pan and baked until a toothpick inserted comes out clean, ensuring thorough cooking without overbaking.
Once cooled, the cake is finished with a chocolate glaze made by melting chocolate chips with warmed coconut milk, creating a smooth, shiny coating that adds an extra layer of chocolate flavor and moisture. The cake’s texture is a hybrid with the density and chewiness of a brownie balanced by the lighter elements of cake.
This dessert can be prepared with gluten-free mixes, vegetable oil, and dairy-free coconut milk or conventional substitutes, allowing flexibility in ingredients. It’s well-suited for serving sliced at gatherings or as a rich everyday dessert.
Ensure to use only the dry contents of the boxed mixes without the packaged instructions liquid additions, and generously grease the Bundt pan to prevent sticking. The cake improves when allowed to cool before glazing.
Ingredients
Brownie Cake
- 1 box chocolate cake mix 16 ounces, see note
- 1 box brownie mix 17 ounces, see note
- ½ tsp salt sea salt
- 4 egg
- 1 cup olive oil or vegetable oil
- 1 ¼ cups water
- 1 tsp vanilla extract
Glaze
- ½ cup coconut milk or heavy cream, canned
- ⅔ cups chocolate chips
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Generously spray a Bundt pan with nonstick spray.
- In a large mixing bowl, add all brownie cake ingredients (cake mix, brownie mix, sea salt, eggs, olive oil, water and vanilla). Stir to combine.
- Pour batter into greased Bundt pan. It should be a little over halfway full.
- Bake for 48 to 51 minutes or until toothpick inserted comes out clean.
- Allow cake to cool in pan for 15 minutes. Then carefully invert onto a cooling rack to finish cooling.
- Once cake is cool, make glaze. Place chocolate chips in a heat proof bowl and set aside.
- Add coconut milk to a saucepan. Heat until warm. Then, pour hot milk over the chocolate chips. Stir until completely creamy.
- Finally, pour glaze over cake. Slice and serve.
Notes
- This recipe requires only the dry mix contents from the cake and brownie boxes; do not add liquids from package directions.
- You can substitute vegetable oil for olive oil if preferred; olive oil imparts a deeper flavor.
- The recipe works with gluten-free cake and brownie mixes if desired.
- Use canned coconut milk for the glaze, or heavy cream as a dairy alternative.
- Bake until a toothpick comes out clean to ensure doneness.
- Ensure the Bundt pan is generously sprayed with nonstick spray to avoid sticking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 529 kcal
% Daily Value*
| Calories | 529kcal | 26% |
| Carbohydrates | 66g | 22% |
| Protein | 6g | 12% |
| Fat | 31g | 48% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 55mg | 18% |
| Sodium | 502mg | 21% |
| Potassium | 47mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 37g | 74% |
| Vitamin A | 79IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 32mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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