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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.

Ingredients

Scale

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

Find it online: https://dinewithdylan.com/decadent-brownie-cake-with-vanilla-cream-cheese-frosting-and-chocolate-swirls-recipe/