Brownie Butter Cake
Are you ready to experience a dessert that brings together the fudgy goodness of brownies and the light, fluffy texture of cake? Introducing the sensational Brownie Butter Cake! This delightful treat takes the best of both worlds, creating a rich, indulgent cake that will have everyone coming back for seconds. With each bite, you’ll savor the deep chocolate flavor, enhanced by the buttery richness that makes every slice irresistible. Perfect for gatherings, celebrations, or just a cozy night in, this Brownie Butter Cake is sure to become a favorite in your baking repertoire.
Why This Recipe is a Keeper
There are countless reasons to fall in love with this Brownie Butter Cake. First and foremost, it’s incredibly easy to whip up, making it a go-to option for both novice and seasoned bakers alike. The combination of dark chocolate and butter creates a moist texture that melts in your mouth, while the addition of brown sugar lends a subtle caramel flavor. This cake is versatile, allowing you to dress it up with your favorite toppings or enjoy it plain with a dusting of powdered sugar. Plus, it’s wonderfully adaptable to suit different dietary needs or preferences. Trust me, once you try this recipe, you won’t want to let it go!
What We’re Using
Here’s a closer look at the ingredients that come together to create this heavenly Brownie Butter Cake:
- 140g (5 oz) dark chocolate, broken into pieces – The star of the show that provides that rich chocolatey flavor.
- 50g (1 oz) unsalted butter – Adds a creamy texture and enhances the taste.
- 50g (1 oz) brown sugar – Contributes moisture and a hint of caramel sweetness.
- 1 egg, room temperature – Binds the ingredients together for a luscious consistency.
- 35g (1 oz) all-purpose flour – Provides structure to the cake.
- 120g (4 oz) unsalted butter – The additional butter that keeps the cake moist and tender.
- 100g (3 oz) sugar – Sweetens the cake to perfection.
- 2 eggs, room temperature – For richness and fluffiness in the batter.
- 120g (4 oz) all-purpose flour – Another dose of flour for the cake’s body.
- 2g (0.07 oz) baking powder – Helps the cake rise and achieve a light texture.
- 50ml fresh milk – Adds moisture for an incredibly soft cake.
Gear Up: What to Grab
Before you dive into making your Brownie Butter Cake, make sure you have the following tools on hand:
- Mixing bowls – For combining ingredients smoothly.
- Whisk – To mix your batter until it’s velvety.
- Spatula – For folding in ingredients and scraping down the sides of bowls.
- Measuring cups and spoons – Precision is key in baking!
- 9-inch round cake pan – The perfect size for baking this delightful cake.
- Parchment paper – To line the cake pan for easy removal.
- Oven mitts – To protect your hands when handling hot pans.
Brownie Butter Cake Made Stepwise
Step 1: Preheat Your Oven
Start by preheating your oven to 350°F (175°C). This is crucial for ensuring that your cake bakes evenly and achieves that perfect texture.
Step 2: Prepare Your Cake Pan
Line your 9-inch round cake pan with parchment paper and lightly grease it with butter. This will help the cake come out easily once it’s baked.
Step 3: Melt the Chocolate and Butter
In a heatproof bowl, combine the broken dark chocolate and the 50g of unsalted butter. Melt them together in the microwave in 30-second intervals, stirring in between until smooth and glossy. Set aside to cool slightly.
Step 4: Mix the Brownie Batter
In a separate bowl, whisk together the brown sugar, egg, and the melted chocolate-butter mixture until well combined. Then, add the 35g of all-purpose flour and mix until just incorporated.
Step 5: Prepare the Cake Batter
In another large bowl, cream together the 120g of unsalted butter and 100g of sugar until light and fluffy. Add in the 2 eggs one at a time, mixing well after each addition. Gradually add the remaining 120g of all-purpose flour and the baking powder. Pour in the fresh milk and mix until the batter is smooth.
Step 6: Combine the Batters
Gently fold the brownie batter into the cake batter until well combined. Be careful not to overmix; you want to keep that light texture.
Step 7: Bake
Pour the combined batter into the prepared cake pan and spread it evenly. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
Step 8: Cool and Serve
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Carefully transfer it to a wire rack to cool completely. Slice and serve as is, or dress it up with your favorite toppings!
In-Season Flavor Ideas
Want to elevate your Brownie Butter Cake? Consider these seasonal flavor additions:
- Fresh Berries – Top your cake with seasonal berries like strawberries, raspberries, or blueberries for a burst of freshness.
- Caramel Sauce – Drizzle homemade or store-bought caramel sauce over the top for a decadent twist.
- Chopped Nuts – Add a crunchy texture with walnuts or pecans on top of the cake.
- Mint Leaves – Garnish with fresh mint for a refreshing contrast to the rich chocolate.
Common Errors (and Fixes)
Baking can sometimes be tricky, but don’t worry! Here are some common mistakes and how to fix them:
- Dry Cake – Ensure you’re measuring your flour correctly. Too much flour can lead to dryness. Use the spoon-and-level method for accuracy.
- Dense Texture – Overmixing the batter can create a dense cake. Mix until just combined for a light, fluffy texture.
- Uneven Baking – Make sure your oven is properly calibrated. An oven thermometer can help you check the accurate temperature.
- Sticking Cake – Always line your cake pan with parchment paper and grease it well to prevent sticking.
Keep-It-Fresh Plan
To keep your Brownie Butter Cake fresh and delicious for longer, follow these tips:
- Storage – Store any leftovers in an airtight container at room temperature for up to 3 days.
- Refrigeration – For longer storage, keep the cake in the refrigerator for up to a week.
- Freezing – Slice the cake and wrap individual pieces tightly in plastic wrap, then place them in a freezer-safe bag for up to 3 months.
- Reheating – Enjoy your slices warm! Microwave for 15-20 seconds to bring back that melty goodness.
Your Questions, Answered
Can I use milk chocolate instead of dark chocolate?
Yes! While dark chocolate gives a rich flavor, you can substitute it with milk chocolate if you prefer a sweeter profile. Just keep in mind that the cake may be a bit sweeter overall.
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend, and you’ll still achieve a delicious Brownie Butter Cake.
What can I use instead of brown sugar?
If you don’t have brown sugar on hand, you can use granulated white sugar with a bit of molasses added. For every cup of sugar, mix in 1 tablespoon of molasses for a similar flavor.
How do I know when the cake is done baking?
The best way to check is by inserting a toothpick into the center of the cake. If it comes out with a few moist crumbs, your cake is ready! If the toothpick is wet with batter, give it a few more minutes in the oven.
Make It Tonight
With just a handful of ingredients and a few simple steps, you can create a show-stopping Brownie Butter Cake that’s sure to impress. Whether you’re celebrating a special occasion or simply indulging your sweet tooth, this cake is a must-try. So why wait? Gather your ingredients, preheat that oven, and let the baking magic begin!
There’s nothing quite like the comforting aroma of chocolate wafting through your kitchen. You deserve a slice (or two) of this heavenly Brownie Butter Cake. Enjoy every bite and share the love with family and friends. Happy baking!
Brownie Butter Cake
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: Line your 9-inch round cake pan with parchment paper and lightly grease it with butter.
- Step 3: In a heatproof bowl, melt the dark chocolate and 50g of unsalted butter together in the microwave in 30-second intervals, stirring until smooth. Set aside to cool slightly.
- Step 4: In a separate bowl, whisk together the brown sugar, egg, and melted chocolate-butter mixture until well combined. Add 35g of flour and mix until just incorporated.
- Step 5: In another bowl, cream together 120g of unsalted butter and 100g of sugar until light and fluffy. Add 2 eggs one at a time, mixing well after each addition. Gradually add the remaining 120g of flour and baking powder. Pour in the fresh milk and mix until smooth.
- Step 6: Gently fold the brownie batter into the cake batter until well combined.
- Step 7: Pour the combined batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick comes out with a few moist crumbs.
- Step 8: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve.
Notes
- For a more decadent cake, top with fresh berries or a drizzle of caramel sauce.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- For gluten-free, substitute all-purpose flour with a gluten-free blend.
