Super Easy Chocolate Brownie Bundt Cake
Brownies alone are a favorite of most people. The chocolate forward bar cookies are super moist and awesomely delicious. My question is…have you ever had a Brownie Cake? If that answer is no, you need this recipe in your life immediately! Truthfully, if your answer was yes, you also need this bundt cake. I am beside myself that I was this many years old before I sunk my teeth into this Chocolate Brownie Bundt Cake but that isn’t even the best part. The very best part is that it is SUPER easy to make!
Do you love brownies? Try this Easy Cosmic Brownie Cookie recipe!
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Chocolate Brownie Cake
We can all agree that chocolate brownies are amazing all by themselves. The flavor and texture are unique and amazing. So why not turn those babies into a cake?
Using a bundt pan seemed like the most logical solution and honestly, the end result is beyond my wildest expectations. The deep chocolate flavor is made even more wonderful by the dense moist texture.
All it really needs is a sprinkle of powdered sugar. Although this cereal milk frosting would also be a wonderful addition.
Is it exactly like a brownie? No. Does it resemble a brownie in both flavor and texture? Yes! You may never want a traditional chocolate cake ever again after one bite of this baby!
Ingredients Needed
- Chocolate Cake Mix- Every amazing chocolate cake starts with a good chocolate cake mix.
- Fudge Brownie Mix- How did you think we were going to get that amazing flavor and texture?
- Eggs- The eggs will bind the cake together and give it a nice fudge like consistency.
- Water- Added for moisture.
- Vegetable Oil- Melted butter can be substituted.
- Sour Cream- Adding sour cream gives the cake a bit more richness.
How to make Brownie Cake with a Cake and Brownie Mix
- Combine the chocolate cake mix and fudge brownie mix in a large bowl and whisk to combine.
- Add the wet ingredients to the dry ingredients and mix using a hand held mixer {or by hand} until you have a beautiful thick cake batter.
- Pour the brownie cake batter into a prepared bundt pan {that has been sprayed with nonstick cooking spray}. Bake in a 350 degree oven for 50-60 minutes.
- Remove the cake from the oven and allow it to cool in the bundt pan for at least 10 minutes before inverting it onto a cake plate.
- Once the cake is cool, sprinkle it with powdered sugar. Note: You could also use a chocolate ganache or chocolate glaze over the top of the cake instead.
- To serve, add a few fresh raspberries, cut into slices and enjoy.
Chocolate Brownie Bundt Cake Variations
- Add a glaze or ganache to the top of the cake for an extra special touch. My favorite way to make a quick glaze is to grab a can of chocolate frosting, remove the foil top and microwave until pourable. Pour the melted frosting over the cake and voila! The easiest and most delicious glaze ever!
- Add something to the cake batter. Chocolate, peanut butter or butterscotch chips would all be super delicious. So would chopped nuts, toffee or candy bars.
Tips
- Whisk the cake and brownie mix together before adding the wet ingredients. This will ensure that they are both incorporated evenly into the cake batter.
- Don’t forget to prepare the bundt pan. A good spray of nonstick cooking spray should do the trick but if you are worried you can always apply a light dusting of cocoa powder after adding the spray. Using cocoa powder instead of flour when making a chocolate cake works best because it won’t show on the finished cake.
- Allow the cake to cool in the pan for at least 10 minutes before inverting onto a cake plate. I also like to run a knife or long skewer around the edge of the pan to be sure nothing is sticking before I turn it out. Just like you would for this Cookie Butter Bundt Cake.
Frequently Asked Questions:
Yes, if you don’t have a bundt pan you can use two loaf pans {8x4x2.5 inch} instead. Bake them at 350 degrees for 50-55 minutes and then follow instructions as directed.
The best way to store this cake is covered either at room temperature or in the refrigerator. It will keep for a couple of days at room temperature and for up to 4 days in the refrigerator.
I prefer the refrigerator because it helps keep the cake nice and moist for longer.
This Brownie Bundt Cake can be frozen for up to 3 months. Just be sure that it is covered well.
This cake is easy to transport when you have a good bundt cake holder. If you don’t have one, place the bundt cake on a large plate with a little bit of a rim around the edge. Place the plate in a box and it should transport easily.
The difference between a brownie cake and a traditional chocolate cake is that it is more like a pound cake. The texture of the cake is dense and super moist like a brownie.
A higher fat to flour ratio is what gives you a more fudgy brownie. You also don’t want to over bake brownies and be sure to keep them stored in an airtight container to keep the fudgy texture.
Do you love bundt cakes? Try these amazing recipes…
- Easy Red Velvet Bundt Cake Recipe
- White Chocolate Raspberry Bundt Cake Recipe
- Easy Snickerdoodle Bundt Cake Recipe Made with a Cake Mix
- White Texas Sheet Cake Bundt Cake Recipe
- Better Than Anything Bundt Cake Recipe
Easy Chocolate Brownie Bundt Cake
Ingredients
- 1 box chocolate cake mix {15.25 ounces}
- 1 box fudge brownie mix {18.3 ounces}
- 4 eggs
- 1 ¼ cups water
- 1 cup vegetable oil
- ¼ cup sour cream
Toppings
- 2 Tablespoons powdered sugar
Instructions
- Preheat oven to 350°. Prepare Bundt pan by spraying it liberally with nonstick cooking spray.
- In a large bowl combine the cake and brownie mixes. Whisk them together until evenly combined. To the mixes add eggs, water, oil and sour cream. Use a hand held {or by hand} mixer to mix the ingredients together until you have a nice smooth cake batter.
- Pour the cake batter into your prepared Bundt pan and bake for 50-60 minutes or until a toothpick inserted in the center comes out with only a few crumbs {not any raw batter}. Place the cake on a cooling rack and allow the cake to cool for at least 10 minutes.
- After 10 minutes, use a knife {or skewer} to run along the edge of the cake and loosen up any areas that may have stuck. Turn the cake out onto a cake plate and allow the cake to continue to cool. Once cool, sprinkle with powdered sugar and serve with fresh fruit and frosting {if desired}. Leftovers can be stored at room temperature or in the refrigerator in an airtight container.
Notes
- If you would like to add an extra layer of release to the Bundt pan, use cocoa powder instead of flour. That way it won’t show against the chocolate cake.
- If powdered sugar isn’t enough of a topping, add a chocolate glaze by using a can of frosting from the grocery store. Remove the foil top, microwave until pourable and use.
- You can always add chocolate chips, nuts or candies to the cake for extra flavor and texture.
Nutrition
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