We tested today’s Brownie Cake half a dozen times to make sure it was just right! And we are happy to say it’s AMAZING!!
This dessert is what you make when a regular chocolate cake just will not do. It bakes up thick, rich, and fudgy with a brownie-like texture, plus plenty of chocolate chips in every slice. Finish it with a simple dusting of powdered sugar, or pour on the optional chocolate glaze for a cake that looks like it came from a bakery.
What makes this recipe so special is the easy shortcut base. Cake mix plus pudding mix and sour cream give you a dense, ultra moist cake that is hard to mess up, which makes it perfect for birthdays, holidays, potlucks, and serious chocolate cravings.
If you love chocolate desserts like this, you should also try Texas Sheet Cake, Chocolate Bundt Cake, Brownies, and Chocolate Lasagna.
Why you’ll love it + Why it works:
- So simple. Cake mix plus pudding mix makes it easy and reliable.
- A showstopper. A bundt pan makes it pretty for parties with minimal effort.
- Moist, fudgy texture. Pudding mix and sour cream make the cake dense and soft.
- Bakery-style chocolate finish. The warm cream and chocolate chips create a smooth glaze that sets beautifully.
Brownie Cake Ingredients
- Devil’s food cake mix (1 package, 15.25 ounces): Gives the cake structure and deep chocolate flavor.
- Instant chocolate pudding mix (1 package, 3.9 ounces): Boosts chocolate flavor and helps create a moist, dense crumb.
- Eggs (4 large): Binds the batter and give the cake structure so it bakes up sturdy and sliceable.
- Sour cream (1 cup): Adds richness and moisture, making the texture more brownie-like and preventing dryness.
- Vegetable oil (½ cup): Keeps the cake soft and moist, even after chilling.
- Water (½ cup): Water helps blend the batter smoothly to the right consistency.
- Semisweet chocolate chips (1 cup): Adds deep chocolate pockets throughout the cake.
- Milk chocolate chips (1 cup): Adds extra sweetness and creamy chocolate flavor.
- Powdered sugar: Adds a light sweetness without fuss.
- Heavy whipping cream for glaze (1 cup): Melts the chocolate chips into a smooth, glossy glaze.
- Semi-sweet chocolate chips for glaze (2 cups): These melt into the cream to create a ganache-style topping.
How to Make Brownie Cake
PREP. Preheat the oven to 350 degrees. Generously grease a 10-inch Bundt pan. Set aside.
BATTER. In a large bowl, add cake mix and pudding mix. Make a well in the center and pour in eggs, sour cream, oil, and water. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chocolate chips. Pour batter into the prepared pan.
BAKE. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 50 to 60 minutes. Allow to cool for 10 minutes on wire rack, then flip onto a plate and sprinkle with powdered sugar.
GLAZE. To make glaze, add whipping cream to a microwave-safe bowl and heat for 1 minutes, ot until cream is simmering.
Add the chocolate chips to the cream and let melt for 5 minutes, then whisk until creamy and smooth.
Carefully pour over the cooled bundt cake. Let set up, then serve.
Kristyn’s Recipe Tips
- Grease the bundt pan very generously, then dust lightly with cocoa powder or flour so it releases cleanly.
- Fold in the chocolate chips at the end so they stay evenly distributed.
- Bake until a toothpick comes out clean or with a few moist crumbs, and start checking around 50 minutes since ovens vary.
- Let the cake cool for about 10 minutes before flipping; too soon can break, and too long can stick.
- For the smoothest glaze, let the hot cream sit on the chocolate chips for 5 minutes before whisking.
Brownie Cake Recipe
Ingredients
- 1 15.25 ounce package devil's food cake mix
- 1 3.9 ounce package instant chocolate pudding mix
- 4 large eggs
- 1 cup sour cream
- ½ cup vegetable oil
- ½ cup water
- 1 cup semisweet chocolate chips
- 1 cup milk chocolate chips
- Powdered sugar
Glaze (optional)
- 1 cup heavy whipping cream
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 degrees. Generously grease a 10-inch Bundt pan. Set aside.
- In a large bowl, add cake mix and pudding mix together in a large bowl. Make a well in the center and pour in eggs, sour cream, oil, and water. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chocolate chips. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 50 to 60 minutes. Allow to cool for 10 minutes on wire rack, then flip onto a plate and sprinkle with powdered sugar.
- To make glaze, add whipping cream to a microwave-safe bowl and heat for 1 minutes, ot until cream is simmering.
- Add the chocolate chips to the cream and let melt for 5 minutes, then whisk until creamy and smooth.
- Carefully pour over the cooled bundt cake. Let set up, then serve.
Notes
- Grease the bundt pan very generously, then dust lightly with cocoa powder or flour so it releases cleanly.
- Fold in the chocolate chips at the end so they stay evenly distributed.
- Bake until a toothpick comes out clean or with a few moist crumbs, and start checking around 50 minutes since ovens vary.
- Let the cake cool for about 10 minutes before flipping; too soon can break, and too long can stick.
- For the smoothest glaze, let the hot cream sit on the chocolate chips for 5 minutes before whisking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Keep covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
Warm slices for a few seconds in the microwave if you want a softer, fudgier bite.
Freeze the cake (best without glaze) wrapped tightly in plastic wrap and foil for up to 2 months. You can also freeze individual slices.
Thaw overnight in the refrigerator or at room temperature, then add powdered sugar or glaze before serving.
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