Chocolate Brownie Birthday Cake Recipe

This is the ULTIMATE cake recipe for any chocolate lover! Layers of brownie cake are stacked with creamy chocolate frosting and topped with silky chocolate ganache and a pile of fudgy brownie bites. The cake is rich and dense like a brownie, but subtly puffed and fluffy – just enough to claim it as a cake. Trust me, it is unlike any other chocolate cake recipe you’ve ever had!

Ok I know what you’re thinking. Is it a brownie…or cake? It honestly strikes the perfect balance between both. It has all the delicious qualities of a brownie – that being rich, fudgy, dense, and chocolatey – alongside the subtle texture of an extra moist and fluffy cake.

But because it has both qualities, that does not make it a cakey brownie. I find cakey brownies tend to be a bit dry, and this cake is anything but. It’s so moist, thanks to the extra butter and whopping 7 eggs that are inside the batter. The extra fat content from both ingredients provides a super rich cake, transforming it from a moist and fluffy chocolate cake to a dense and rich brownie cake.

Best Chocolate Birthday Cake Recipe

I’d assume many of you have never made a brownie cake before as it’s a fairly uncommon dessert, which is why I’m sharing my top tips to ensure yours turns out perfectly rich and decadent:

For a good fudgy brownie, the toothpick test never works. That’s because the batter in the center should remain somewhat wet and sticky – that’s how to achieve that signature fudgy texture. If it comes out clean, it’s a good indicator that the brownies are over baked.

To get the most out of this recipe, three 6″ round cake pans are preferred. I love the thick and dense layers it provides, giving you that super fudgy texture right in the center.

Belgian Chocolate Birthday Cake Recipe

If you don’t have 6″ cake pans, 8″ cake pans can also be used. They work just as well, but the cakes may have a slightly domed center. If that’s the case, level off the tops with a sharp knife once the cakes have completely chilled.

For either size, make sure to fully cover the inside of each pan with nonstick spray and parchment paper. Because of how rich this batter is, the cakes will stick to the bare pan.

I have not tested it, but I would suggest using a good one for one gluten free baking flour in place of the all purpose flour in this recipe. I recommend this one by Bob’s Red Mill. Just be careful when measuring as gluten free flour is more dense than regular flour. To ensure accuracy, use a food scale to weigh out your 1 cup of flour. The cake also may need 3-5 extra minutes in the oven.

Mary Berry's Chocolate Fudge Cake

Make ahead – Your first option is to bake the cake layers ahead of time. To store them, allow the cake layers to cool at room temperature. Once they’re no longer warm, wrap each layer in plastic wrap and chill in the refrigerator. They’ll keep fresh for up to 2 days. Then frost and decorate as usual.

Unsliced completed – To store the entire completed and unsliced cake, I recommend leaving off the brownie topping for easy storage as it adds quite a bit of height to the cake. You can add the brownies when you’re ready to serve. Place the cake in a cake container if you can. If you don’t have a container large enough, store it bare as long as it’s unsliced. The whole cake will keep for a few extra days.

Sliced completed – To store the sliced cake, press plastic wrap up against the open section of the cake. This will prevent it from drying out. Then store based on the instructions for the unsliced cake above.

Chocolate Layer Cake (popular Recipe!)

Make sure to tag me @butternutbakery onInstagramand leave a review below if you make this ultimate brownie cake. To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Happy baking!

The ultimate cake for any chocolate lover – with layers of fudgy brownie cake, chocolate frosting, chocolate ganache, and a pile of brownies on top.

I’m the creator, baker, and photographer behind Butternut Bakery. Here I share desserts for every diet because I believe everyone should have a chance to indulge!The ultimate chocolate brownie cake made with fudgy brownies frosted with whipped chocolate and vanilla cream cheese frosting and more brownie chunks in between.

Chocolate Cake Recipes

I don’t know about you but when I think of a brownie cake, I think of a gorgeous, show-stopping stack of brownies frosted with whipped fluffy frosting. The brownies are rich, chewy and moist and the frosting is whipped tangy and sweet.

I paired my brownies with a cream cheese frosting because brownies are generally more rich and sweet than traditional cake layers. I felt the cream cheese would kind of balance the sweetness a little with it’s tanginess.

I also think you’ll love my chocolate ganache cake, marble cake with whipped buttercream and chocolate ganache, chocolate mousse cake and My PERFECT Brownies.

Chocolate Cookie Brownie Cake

Step 1: Make the brownies by melting the Danish Creamery European Style Unsalted Butter. Whisk it aggressively with the sugars and the eggs, until it’s pale and ribbons off the whisk, this may take a few minutes.

Step 4: Spread into the prepared pan and bake for 25 minutes. The edges will be fully set and the center should still be really soft but should no longer look wet on top and should not feel like liquid. When you touch the center, it should feel like it’s beginning to set underneath.

Step 5: Once the brownies have cooled use a 6 inch round cake cutter (or outline with a 6 inch cake pan and trim with a knife) to cut out the brownie layers.

Fudgy Triple Layer Brownie Cake

Step 7: To make the frosting, whip the Danish Creamery European Style Unsalted Butter at full speed, until it’s pale and fluffy. Add the cream cheese and beat until they’re combined. Then add the powdered sugar and mix on low speed just until it comes together. Increase the speed to high for a few minutes and then reduce the speed to medium-low and stream in the heavy cream and vanilla bean paste. Beat for 1-2 more minutes until it’s smooth, creamy and fluffy.

Step 8: Remove 1/3 of the frosting (about 10 ounces) and add the cocoa powder and the rest of the cream to it, mixing just until it’s smooth and creamy.

Step 9: Assemble the cake by placing the first layer of brownie on a flat surface. Frost with the chocolate frosting and then place some brownie chunks on top. Frost with the vanilla frosting and place another layer of brownie cake on top. Repeat until it’s done and refrigerate until it’s set.

Easy, Rich & Moist Chocolate Birthday Cake

Step 10: Frost the outside of the cake with the vanilla frosting and add some dabs of chocolate to lightly marble it. Top with leftover brownie chunks.

When the top of the brownies are no longer wet and have formed a thin little crackle on top, gently press on it and it should still feel soft but you should be able to feel some resistance.

When you move the pan, if the batter jiggles, it’s definitely not done baking. You want to be able to touch the top of the brownies and feel some resistance. It should feel like a brownie that’s a little “too gooey but almost perfect”.

Single Serving Birthday Brownie For One

At this point, you’ll remove them from the oven and they will continue to bake as they’re cooling. If they’re fully set when you remove them from the oven, they won’t be very fudgy once they’re completely cooled so make sure they feel a little ‘under-baked’.

Let’s be real, nothing compares to Danish Creamery European style butter but you can use dairy free butter, dairy free milk/buttermilk to make any of my cakes. You can also use a dairy free cream cheese, butter and heavy cream to make the frosting.  

All my cake recipes work well with a 1:1 gluten-free flour. Make sure to use one that already has xanthan gum added.

Chocolate Fudge Layer Cake

I used an 11×15 inch sheet pan and I had a little wiggle room, so something just slightly smaller (like 1 inch off) should still work. Just measure out to see if you can still cut out four cake rounds.  

You can also bake this in five 6 inch pans (use the last one to make the chunks) but then your brownie cake layers will all have “edge pieces” which some may desire but I don’t lol. I’m 100% a “middle brownie” person. 

You can also use 8 inch pans to make three 8 inch layers but you may not have enough for the chunks between.

How To Turn Brownie Mix To Cake

I know many people are picky about their buttercreams, as am I, that’s why I wrote my cookbook, Frosted. If you’re not into the super sweet frosting, feel free to swap it with any frosting from my book or Swiss meringue buttercream or my French Buttercream. 

You can also sub the cream