Chocolate Brownie Bundt Cake Recipe

This chocolate brownie cake recipe combines a box of brownie mix and a chocolate cake mix into a fudgy, rich chocolate cake that will satisfy any chocolate lover! And it’s ridiculously easy – no electric mixer needed, just a whisk.

This bundt cake is tall, dense, and fudgy, a perfect blend of cake and brownie. If you are looking for a traditional layer cake, try my popular fluffy chocolate cake recipe.

EASY CHOCOLATE BROWNIE CAKE

Most of the time I bake from scratch, but every once in a while I find a shortcut recipe that’s worth sharing. This happens to be one of those recipes!

It doesn’t get much easier, just dump in the ingredients and give them a whisk. No need to lug out your stand mixer – hooray!

Because it starts with two boxed mixes, quality matters. I used Duncan Hines cake mix and Ghirardelli brownie mix. You can use your favorite brands, just make sure they are the right size (or close to it).

How to make the ultimate brownie cake

1. PREP – Generously spray a 12 cup Bundt pan with Baker’s Joy spray, or coat it with shortening and sprinkle with flour. Preheat your oven to 350 degrees.
2. MIX – Combine the box mixes, eggs, milk, oil, and vanilla in a large mixing bowl. Whisk just until combined, a minute or two.
3. BAKE – Pour chocolate mixture into the prepared pan. Bake in the preheated oven for about 50 minutes.
   
4. COOL – Let sit in the pan for 10 minutes, then carefully invert onto a cooling rack. Let cool completely and transfer to a serving plate before adding the chocolate ganache.
5. GLAZE – Heat the cream in a glass bowl in the microwave until it’s hot but not starting to boil. Dump in the chocolate chips and salt. Let sit for about a minute, then whisk until smooth. Pour on the top of the cake.
6. SERVE – We think this cake is best served with a scoop of vanilla ice cream. So good!

You can store leftover cake at room temperature for 3-4 days. I have this cake carrier and I love it because it keeps the cake from drying out.

PRO TIPS:

• Don’t overbake or you will end up with a dry cake! I actually overbaked the cake when I took these photos, and it wasn’t quite as good as the first time I made it. It’s best when a toothpick somes out slightly moist.
• Use room temperature eggs. Not only will the batter be easier to whisk, the cake will bake more quickly and evenly.
• Use an oil/flour spray in your Bundt pan. Regular cooking spray doesn’t work as well. If you don’t have it, use shortening and flour.
• You need a large 12 cup pan to make this cake. If you try to bake it in a smaller pan, it will overflow!
• The salt in the ganache may seem strange, but it really does bring out the flavor!

Chocolate Brownie Bundt Cake Variations:

• Instead of chocolate ganache, you can top the cake with chocolate buttercream or chocolate cream cheese frosting.
• For an even more decadent cake, you can add a cup or two of chocolate chips. I think the mini chips work the best.
• Feel free to stir in chopped pecans, walnuts, or even coconut flakes for a tasty crunch.

MORE CAKE RECIPES:

• Heath Bar Cake
• Favorite Chocolate Bundt Cake
• Scandinavian Almond Cake
• Coconut Bundt Cake
• White Chocolate Sheet Cake

MORE BROWNIE RECIPES:

• Chocolate Chip Brownies
• Fudgy Brownies with Cocoa Powder
• Mint Chocolate Brownies
• Macaroon Brownies

Chocolate Brownie Cake Recipe

Kara

Made with both cake and brownie mix, this chocolate fudge brownie cake is ridiculously easy, but no one will guess!

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Prep Time 8 minutes mins

Cook Time 50 minutes mins

Total Time 58 minutes mins

Course Dessert: Cakes and Cupcakes

Cuisine American

Servings 16 servings

Calories 514 kcal

Equipment

• Stainless Steel Wire Whisk Set, Dishwasher Safe, 3 Piece
• Baker’s Joy No-Stick Baking Spray with Flour, 5 oz
• Nordic Ware Bundt Pan, 12 Cup, Grey

Ingredients

  

1x2x3x

• 15.25 oz chocolate cake mix
• 18 oz brownie mix
• 4 large eggs at room temperature
• 1 ¼ cups milk
• 1 cup vegetable oil
• 2 tsp vanilla extract

Ganache Topping:

• ⅔ cup heavy cream
• 1 ⅓ cups chocolate chips
• 1 pinch of salt

Instructions

 

• Spray a 12-inch Bundt pan with Baker's Joy cooking spray. Preheat your oven to 350°.
• In a large bowl, whisk together the cake mix, brownie mix, eggs, milk, oil, and vanilla just until smooth, about 2 minutes. Pour into the prepared pan.
• Bake at 350 degrees for about 50 minutes. A toothpick inserted in the center of the cake shouldn't be gooey, but it's fine if it's streaked or has moist crumbs. You don't want to overbake!
• Let cool in the pan for 10-15 minutes, then invert onto a wire rack.
• Cool completely, then glaze.
• For ganache glaze – Heat the cream in a glass bowl until hot but not simmering. Add the chocolate chips and salt. Let sit for 60-90 seconds, then stir until smooth and glossy.
• Pour the chocolate ganache over the top of the cooled cake and let it drip down the sides of the cake.
• Cut into slices and serve, preferrably with ice cream or whipped cream.

Notes

• I used Duncan Hines cake mix and Ghirardelli brownie mix.
• Do not overbake the cake! It will continue to bake after you take it out of the oven, so it’s best to err on the side of under-done.

Nutrition

Serving: 1gCalories: 514kcalCarbohydrates: 56gProtein: 5gFat: 31gSaturated Fat: 9gPolyunsaturated Fat: 10gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 54mgSodium: 344mgPotassium: 186mgFiber: 1gSugar: 36gVitamin A: 237IUVitamin C: 0.1mgCalcium: 87mgIron: 2mg

Keyword chocolate brownie cake

Tried this recipe?Let us know how it was!

This delicious recipe for brownie cake was inspired by Amanda’s recipe at I Am Baker. If you try it, please come back and leave a comment or review. They are appreciated!