Decadent Brownie Cake with Vanilla Cream Cheese Frosting and Chocolate Swirls Recipe

Introduction

This decadent Brownie Cake recipe combines rich, fudgy brownie layers with a luscious two-tone cream cheese frosting. Perfect for celebrations or an indulgent treat, it’s a show-stopping dessert that’s surprisingly simple to make at home.

Ingredients

• 340 grams Danish Creamery European Style Unsalted Butter (melted)
• 300 grams granulated sugar
• 300 grams light brown sugar (lightly packed)
• 6 large eggs (room temperature)
• 1 Tbsp vanilla extract
• 80 grams unsweetened cocoa powder (spooned and leveled, Dutch processed recommended)
• 1 tsp fine sea salt
• 210 grams all-purpose flour (spooned and leveled)
• 227 grams Danish Creamery Unsalted Butter (room temperature)
• 227 grams cream cheese (room temperature)
• 720 grams powdered sugar (spooned and leveled)
• Tiny pinch of salt
• 60 mL heavy whipping cream (room temperature, reserve 1 Tbsp)
• 2 tsp vanilla bean paste
• 20 grams unsweetened cocoa powder (spooned and leveled, Dutch processed recommended)

Instructions

1. Step 1: Preheat the oven to 325°F (163°C). Grease and line an 11×15 inch sheet pan with baking spray and parchment paper, leaving an overhang. Secure the parchment with binder clips for easy removal.
2. Step 2: In a large bowl, combine the melted butter, granulated sugar, brown sugar, eggs, and vanilla extract. Beat on high speed with an electric mixer until pale and fluffy, about 5 minutes.
3. Step 3: Add cocoa powder and sea salt to the mixture and beat until smooth. Scrape down the sides and bottom of the bowl with a rubber spatula.
4. Step 4: Add the flour and mix on low speed just until combined. Scrape the bowl again to ensure even mixing.
5. Step 5: Spread the batter evenly into the prepared pan and bake for 25 minutes. Edges should look set and the center should feel soft but not wet.
6. Step 6: Cool the baked brownie in the pan for 30-60 minutes, then refrigerate for another 30-60 minutes before cutting.
7. Step 7: For the frosting, beat room temperature butter on medium-high speed until pale, about 1-2 minutes. Add cream cheese and mix until combined.
8. Step 8: Gradually add powdered sugar and salt on low speed, then beat on medium-high until smooth and no longer gritty, about 2-3 minutes.
9. Step 9: Pour in 3 tablespoons of heavy cream and vanilla bean paste. Beat on high for 1-2 minutes until fluffy.
10. Step 10: Transfer about one-third of the frosting to another bowl. Mix in the 20 grams cocoa powder and the reserved 1 tablespoon heavy cream until smooth for the chocolate frosting.
11. Step 11: If frostings feel too soft, chill for 10-15 minutes before assembling.
12. Step 12: Cut four 6-inch circles from the chilled brownie using a cutter or knife. Avoid the edge pieces for best texture.
13. Step 13: Place the first brownie layer on a flat surface. Spread a layer of chocolate frosting and scatter chopped brownie chunks on top.
14. Step 14: Spread vanilla cream cheese frosting over the chunks, then add the next brownie layer. Repeat for all layers.
15. Step 15: Refrigerate the assembled cake for 30-60 minutes. Frost the outside with the vanilla frosting.
16. Step 16: Create a soft marbling effect by dabbing chocolate frosting spots and swirling with an offset spatula or spoon. Decorate as desired.

Tips & Variations

• Use room temperature eggs and butter for a smoother batter and frosting texture.
• Dutch-processed cocoa powder enhances the chocolate flavor and color depth.
• For a nutty crunch, fold toasted walnuts or pecans into the brownie batter before baking.
• Adjust sweetness by slightly reducing powdered sugar in the frosting, if desired.
• Try adding a tablespoon of espresso powder to intensify the chocolate flavor.

Storage

Store the Brownie Cake in an airtight container in the refrigerator for up to 4 days. Let it come to room temperature for 20 minutes before serving for the best texture. You can also freeze the cake wrapped tightly for up to 2 months; thaw overnight in the refrigerator before enjoying. Reheat individual slices gently in the microwave if preferred warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch-processed?

Yes, you can use natural cocoa powder, but it will alter the flavor slightly. Dutch-processed cocoa has a smoother, milder taste and darker color, so expect a bit more acidity and brightness with natural cocoa.

How do I prevent the brownie layers from becoming too dry?

Be careful not to overbake the brownies; they should feel set but still soft in the center when done. Cooling and chilling the layers before cutting and assembling helps maintain moisture and makes them easier to handle.

Decadent Brownie Cake with Vanilla Cream Cheese Frosting and Chocolate Swirls Recipe

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★★★★★

4.6 from 88 reviews

This Brownie Cake Recipe features rich, fudgy brownie layers topped and filled with luscious vanilla and chocolate cream cheese frostings. The brownies are dense yet soft, baked to perfection in a sheet pan, then cut into thick rounds and layered with a silky marbled buttercream frosting. Perfect for a decadent dessert or special occasion cake, this recipe combines the best of classic brownies and creamy cake frosting for an indulgent treat.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 15 minutes
• Yield: One 6-inch 4-layer brownie cake, serves 8-10 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Brownie Cake Layers

• 340 grams Danish Creamery European Style Unsalted Butter (melted)
• 300 grams granulated sugar
• 300 grams light brown sugar (lightly packed)
• 6 large eggs (room temperature)
• 1 Tbsp vanilla extract
• 80 grams unsweetened cocoa powder (spooned and leveled, Dutch processed)
• 1 tsp fine sea salt
• 210 grams all-purpose flour (spooned and leveled)

Frosting

• 227 grams Danish Creamery Unsalted Butter (room temperature)
• 227 grams cream cheese (room temperature)
• 720 grams powdered sugar (spooned and leveled)
• Tiny pinch of salt
• 60 mL heavy whipping cream (room temperature, reserving 1 Tbsp for chocolate buttercream)
• 2 tsp vanilla bean paste
• 20 grams unsweetened cocoa powder (spooned and leveled, Dutch processed)

Instructions

1. Preheat and prepare pan: Preheat the oven to 325°F (163°C) using convection if available to avoid a hot bottom. Grease and line an 11×15 inch sheet pan with baking spray and parchment paper with overhang clipped with binder clips for easy brownie removal.
2. Mix wet ingredients and sugars: In a large bowl or stand mixer, combine the melted butter, granulated sugar, light brown sugar, eggs, and vanilla extract. Beat on high speed for about 5 minutes until the mixture becomes very pale and fluffy.
3. Add cocoa and salt: Mix in the unsweetened cocoa powder and sea salt until smooth, scraping the bowl sides and bottom with a rubber spatula to fully incorporate.
4. Add flour: Pour in the all-purpose flour and beat at low speed just until combined, avoiding overmixing. Scrape the bowl again thoroughly.
5. Bake the brownie layer: Spread the brownie batter evenly into the prepared sheet pan. Bake for 25 minutes until edges are set and the center feels soft but not wet when touched.
6. Cool and chill brownies: Remove from oven and let the brownies cool for 30-60 minutes at room temperature. Then refrigerate for an additional 30-60 minutes to fully set before cutting.
7. Prepare frosting – beat butter: Using a stand mixer with a whisk attachment, beat the room temperature butter on medium-high speed for 1-2 minutes until pale yellow.
8. Add cream cheese: Beat in the cream cheese at medium speed until just combined, about 1 minute.
9. Add powdered sugar and salt: Mix in the powdered sugar and a pinch of salt on low until combined, then increase to medium-high and beat for 2-3 minutes until smooth and no longer gritty.
10. Incorporate cream and vanilla bean paste: Pour in 3 tablespoons of heavy cream (reserving 1 tablespoon) and the vanilla bean paste. Beat on high speed for 1-2 minutes until light and fluffy.
11. Make chocolate frosting: Transfer approximately one-third of the vanilla frosting (about 10 ounces) to a separate bowl. Add the cocoa powder and the reserved 1 tablespoon heavy cream. Mix gently until smooth and evenly combined.
12. Chill frostings if needed: Refrigerate frostings for 10-15 minutes if too soft for easy spreading.
13. Cut brownie layers: Using a 6-inch round cutter or pan as a guide, cut four even rounds from the chilled brownie slab, avoiding the edges which are chewier.
14. Chop leftover brownie pieces: Cut remaining brownie scraps into small chunks to be used in layering.
15. Assemble cake layers: Place the first brownie circle on a flat surface. Spread a layer of chocolate frosting, then sprinkle some brownie chunks over it. Spread vanilla cream cheese frosting on top of the chunks, then place the second brownie layer on top. Repeat layering with the remaining pieces and frostings.
16. Refrigerate assembled cake: Chill the cake in the refrigerator for 30-60 minutes to firm up.
17. Frost and decorate: Frost the exterior of the cake with the vanilla cream cheese frosting. Dab chocolate frosting spots on the sides and top, then use an offset spatula or spoon to create soft marbled swirls and decorative textures on the surface.

Notes

• Using convection oven helps prevent the brownies from burning on the bottom.
• Ensure eggs are at room temperature for better incorporation and fluffiness.
• Scraping bowl edges between mixing steps ensures even mixing and smooth batter.
• Refrigerating the brownie layers before cutting helps to make clean, precise rounds.
• Reserve some frosting for chocolate marbling effect outside the cake.
• Use Dutch processed cocoa powder for a rich chocolate flavor.

Keywords: Brownie cake, cream cheese frosting, chocolate brownie, layered brownie dessert, rich brownies, homemade brownie cake