Homemade Birthday Chocolate Brownie Cake Recipe, an easy super moist from scratch layered chocolate brownie cake. Decorated with an easy whipped ganache frosting and Oreos. The best for birthdays and special occasions!
This Homemade Birthday Chocolate Brownie Cake recipe is truly INSANE! We’re talking insanely good and delicious! The best! It is one of the best chocolate cakes I’ve ever had! Rich, fudgey, and full of chocolate! It’s like what would happen if a rich chocolate cake and a fudge brownie had a baby. If you’re not a chocolate lover (do they really exist?) you might want to look away.
Oh you know I like my brownies, like my Best Turtle Brownies, Chunky Peanut Butter Stuffed Brownies, and Mint Brownies. And even my gluten free Almond Flour Brownies. So it shouldn’t be too shocking that I combined some of my favorite brownies and cake into one!
I made this brownie cake for my daughter’s birthday last week. She wanted lots of chocolate so she was quite the happy child! This is an easy recipe but maybe not one of my more “snappy” recipes.
This Homemade Birthday Chocolate Brownie Cake is definitely a great recipe and cake for birthdays, holidays (Christmas or Valentine’s Day would be great!), or any special occasion. If it was up to me though, I’d say this brownie cake is perfect any day!
I really did not think this cake would turn out. I mean I really did not think it would. I’m not generally one for making homemade from scratch cakes but after this, I may be making a few more in the near future.
I’ve had some cake disasters. BIG DISASTERS. But if you’re wondering how to make a brownie cake, I think this recipe will do it! I casually looked at a bunch of chocolate cake recipes and chocolate frosting recipes then just kind of made this one up as I was going along combining my favorite parts of a lot of different chocolate cake and brownie recipes.
I had every intention of going to the store that night and buying a cake so I didn’t even bother taking any photos. Why did I even bother trying to make a homemade chocolate cake you are probably asking, yes?
Well, when my daughter looked up at me and told me she wanted a HOMEMADE cake how could I possibly say no??? Trust me, I was cursing in my mind.
If a layered cake isn’t quite your thing, this Texas Sheet Cake is a tasty chocolate cake as well.
Like I said, I was so confident this brownie cake was NOT going to work out that I didn’t even bother taking any photos while doing all the prep work. But trust me, it wasn’t too difficult to make.
How to Make a Brownie Cake:
To start this brownie cake, be sure to preheat your oven first. Next, grease two 9-inch round cake pans, then line the pans with parchment paper, and grease those. Depending on your pans you can use a nonstick spray and/or butter and flour (with a little cocoa powder) to prevent sticking.
Melt the butter in a small saucepan then slowly add the water, cocoa powder, and coffee and stir or whisk until smooth. You won’t really taste the coffee, so don’t worry if you’re not a coffee person. It just intensifies the chocolate a little bit. If you don’t want to add the coffee, don’t worry, you can leave it out.
I used unsweetened dark cocoa powder, but you can use regular unsweetened cocoa powder.
Take the cocoa and butter mixture off the heat, and set it aside to cool.
Meanwhile, mix together the flour, sugar, baking soda, and salt in a large bowl. Then mix in the Greek yogurt, buttermilk, eggs, and vanilla. When your chocolate mixture is fully cooled, add it to the bowl and mix until just combined.
Pour the batter into the prepared 9-inch round baking pans. Spread with an offset spatula or back of a spoon so that the batter is in an even layer in both pans.
Bake the cakes for about 30-40 minutes or until a toothpick inserted into the middle of each cake comes out clean.
Remove the cakes from the oven, cool slightly then remove the cakes from the pans and place on wire cooling racks to cool completely. When the cake layers are completely cool, use a long serrated knife to cut each layer in half horizontally.
If you’ve never cut a cake layer in half, place a long serrated knife about halfway down the cake layer and slowly cut into the cake just a little at a time as you turn the plate with the cake layer on top.
Be sure to keep your knife in the middle of the layer. Don’t move the knife, just turn the cake. You don’t HAVE to cut the layer in half. If you decide to make this a two layer cake, you may just want to cut back on the whipped chocolate ganache frosting.
How to Make Whipped Chocolate Ganache Frosting:
The Whipped Chocolate Ganache frosting only has a few ingredients and is also one of the best chocolate frostings I’ve ever had! It’s really a whipped ganache and mostly just cream and chocolate.
Place the chocolate in a large bowl. Meanwhile, heat the cream in the microwave or small saucepan. Pour the cream over the chocolate and let it sit for about 5 minutes.
Stir in the vanilla and salt until the chocolate is smooth. Set aside to cool or place the bowl over an ice bath and stir until ganache is cold.
With an electric mixer on medium speed, beat the ganache until thick and frosting consistency.
But be WARNED, do not over whip the frosting or it will turn into chocolate BUTTER! I had a couple of bags of dark chocolate chips so I just used those but of course the better chocolate you use, the better this frosting will be. Everyone uses a different ratio of chocolate to cream, but this one seemed to work well for me.
The frosting will harden when you put it in the fridge so don’t worry if it seems a little runny. Just make sure it is just thick enough to hold and spread over the cake.
This makes A LOT of whipped ganache chocolate frosting. Plenty to use to decorate if you so choose. I put a little frosting in a pastry bag and just did a very quick design around the edge. Totally not necessary though. If you don’t like a lot of frosting, just cut the recipe in half.
My daughter wanted Oreos on her cake so to appease her I put some Oreo cookie crumbs on the outside of the cake. I had to lean the cake over slightly to get them on there. The things I’m willing to do in the name of CHOCOLATE!
I would not suggest serving this cake if it’s HOT outside, but otherwise, this cake seemed to hold up really well in the fridge. I liked it right out of the fridge cold but others seemed to like it more room temperature so your choice!
Let me know if you make this cake and what you think!
Check out this quick video how to make this birthday brownie cake…
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Homemade Birthday Chocolate Brownie Cake
Ingredients
Cake:
- 3/4 cup unsalted butter
- 1 cup water
- 1/3 cup unsweetened dark cocoa powder
- 1 teaspoon instant coffee
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup plain nonfat Greek yogurt
- 1/2 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
Whipped Ganache Frosting:
- 24 ounces dark chocolate chopped or 2 (12oz) bags dark chocolate chips
- 3 cups heavy cream
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Garnish: (optional)
- Oreo cookie crumbs (or mini chocolate chips, shaved chocolate, chopped nuts)
Instructions
- Preheat oven to 350 degrees F. Grease two 9-inch round cake pans (or spray pans with nonstick baking spray), then line bottoms of pans with parchment paper. Grease (or spray with nonstick baking spray) bottom of pan (dust with flour and cocoa powder if desired).
- Place butter in a small saucepan over medium-high heat, stir occasionally until melted. Slowly add water, cocoa powder, and coffee into pan and stir constantly until smooth and not grainy, about 3-5 minutes. Remove from heat and cool.
- Mix together flour, sugar, baking soda, and 1/4 teaspoon salt in large mixing bowl until well combined. Mix in yogurt, buttermilk, eggs, and 1 teaspoon vanilla until just combined. Mix in cooled chocolate mixture until just combined. Pour batter evenly between two pans.
- Bake cakes for about 30-40 minutes or until a wooden toothpick inserted into middle of cake comes out clean. Cool slightly then remove from pans. Cool completely, then cut each cake layer in half horizontally with long serrated knife.
- Place chocolate in large mixing bowl. Heat cream in large microwave-safe container in 30 second intervals until hot, about 1-2 minutes. Pour hot cream over chocolate and let stand about 5 minutes. Stir in 1 teaspoon vanilla and 1/8 teaspoon salt, and stir mixture until smooth. Place bowl over ice bath and stir ganache until cold. With an electric mixer on medium speed beat the ganache until just thick enough to spread over cake being careful to not overwhip.
- Place one layer of cake on serving platter, top with frosting and spread to form thin layer. Repeat with cake layers and frosting. Frost and decorate top and sides of cake as desired. Garnish sides of cake with Oreo cookie crumbs or as desired. Store cake in refrigerator until ready to serve.
Notes
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
Steve says
Made this for my daughter’s birthday. She asked for a brownie cake with lots of chocolate. I followed the recipe verbatim except for one item. I used cake flour.
Turned out exactly like the pictures in the recipe. Everyone raved that it was outstanding. Even I was impressed with how decadent it came out. I can’t say I’ve had a better cake in any restaurant.
Lisa Huff says
Thank you so much Steve! And happy belated birthday to your daughter!
Niki says
I’ve just made this cake for the second time in a week, and it was even better the second time around! This time I divided the batter into three 9″ pans and baked them around 22 mins. I actually had a lot of frosting left the first time I made this cake (since I had made it with only two layers), and I had frozen it. When I defrosted it, it was still perfect – I spread that between the layers then made a half-batch of frosting for the top and sides. This time when I made the batter, I melted the butter in a measuring cup in the microwave then stirred in the dark chocolate chips, and when I mixed it into the flour mixture I added the water separately – it was still smooth and and was a bit easier. Anyway, everyone raved about this cake, it’s definitely one of our favourites. Thanks again!
Lisa Huff says
Thank you Niki! Appreciate the comment and feedback. :)
Niki says
This was fantastic! Made it for my son’s 21st birthday. He had requested a “2 bite brownie cake” so I saved some of the ganache before I whipped it, then decorated the top of the cake with 2 bite brownies and drizzled the reserved ganache over. My husband isn’t a big sweet eater but he had two servings and has requested this cake (minus the 2 bite brownies) for his own birthday next week. I followed the directions exactly – even the baking time was spot-on – and the layers were about 1.5″ thick and not too dense – wonderful texture! I didn’t slice the layers in half so I only had two layers and there was way too much frosting! We really enjoyed the cake that way so next time I’ll just scale down the ganache.
Lisa Huff says
Awww thank you so much Niki! And happy 21st to your son!!! Hope he had a great birthday!
Sandra MacDonald says
I made this cake today as per recipe, for my son’s birthday. Was really hoping for a brownie textured type cake. But the cake texture was kind of chewy, not the good brownie type chewy, and the cake was very dull tasting. Thank goodness the ganache frosting was good to cover up the cake. Also, i used 9 inch round pans but my cakes only were maybe 3/4 of and inch tall so i could not cut them in half. The ganache did seem a little runny, but I put in the fridge for a bit and it hardened up to spread nicely on the cake. Will never make this cake again but will definitely use the frosting recipe again.
Nicoletta Mythillou says
Can we make it as a cream cheese brownie instead?Thank you
Lisa Huff says
Well haven’t made it that way so can’t say for sure BUT you could use a cream cheese frosting instead for a similar taste.
Jackie Vincent says
Made it today. OUTSTANDING!!
Lisa Huff says
Thank you so much Jackie!
Lynn says
Should we use sweet cream or cultured buttermilk please? Thank you!
Lisa Huff says
buttermilk
Lynn says
Thank you for your prompt response! Apologies for my poor phrasing: my local supermarket offers two types of buttermilk; “cultured low fat buttermilk” and “old world style Bulgarian cultured buttermilk” (which professes to be “richer and creamier”). I’m wondering if there is a preference for the “low fat” or the “old world style” for this recipe? Thank you so much!
Lisa Huff says
Hmmm I have not tried the Bulgarian version (although it sounds delightful) so I think I’d go for the low fat version.
Lynn says
Thank you!!
Courtney says
is the measurements for 2 layers or 4? Id like to do the 4 layers you have in the picture.
Thank you
Courtney says
Never mind just finished reading. facepalm
Lisa Huff says
No problem! If you have any other questions let me know. Hope it works out well for you!
Jennifer says
This recipe looks AMAZING! My mom and I are brownie and chocolate fanatics. I can’t wait to try this recipe for one of our birthdays (maybe both). I like how you individualized it with the Oreo crumbs per your daughter’s request. When I make the recipe, I plan on toasting some sweetened coconut to put on either the top or sides over the whipped ganache. Mmmmm mmmm, I cannot wait to taste test! Thank you for sharing this terrific recipe.
Lisa Huff says
Thanks! Hope you like it! Coconut would be delicious!
Ljk says
I just made this and have some nuts to add. Please put the YouTube video at the top. I saw it after I made it and saw you used an electric mixer for the batter. I used a spoon. I don’t know if that explains why the cake was a liittle bubbly on top. The Ganache was a disaster. I followed instruction exactly and during the beating it never thickened. Yours even changed color. In the end I got out my kitchen aid, filled the metal bowl with ice to get it cold, dumped ice out and put Ganache on and whipped for ages it never ever thickened.
To save the cake as party time is coming close I added powdered sugar which helped. It’s in fridge now awaiting thoughts and prayers haha. I will report back on taste, it smells amazing!
Ljk says
Funny.. Auto correct changed tips to nuts ????
doris A stuart says
it looks good but i would do a 9 by 13 pan cuz it be easier. i would not be adding the coffee cuz dont have it and not going to buy it so i will use hot water. can you use something else beside yogurt.
Lisa Huff says
I haven’t tried in 9×13 pan so you may need to adjust the batter quantity and bake time. As far as yogurt, you could maybe try sour cream.
Ljk says
Doris, it doesn’t say brewed coffee but coffee powder…. ????
Steve says
Super aggravated having to scroll through all the dumb flavor text that I was never going to read anyway, especially trying to view it on my phone, please just put the ingredients and directions at the top, and maybe even reference the amounts in the direction so you don’t have scroll back and forth so much.
Other than that, it turned out fairly well and is quite tasty.
Lisa Huff says
Hi Steve, sorry you were aggravated and didn’t enjoy the “dumb flavor text”. Some people do actually like the additional information and notes (not to mention it helps save me save time not having to answer so many questions and saves readers time so they don’t have to wait for me to respond…) and search engines also like additional text. As you can imagine, lots of expenses with having a website such as this so ads are also necessary. Wish they weren’t but unless readers such as yourself are willing to pay for monthly subscriptions it’s the only option at the moment. Or feel free to buy my cookbook on Amazon or any cookbook for that matter. But happy to hear you enjoyed the cake!
Subathra says
Can i bake this in 6 inch cake pan..is all the ingredients amount same
Lisa Huff says
I haven’t tried it but I don’t see why you couldn’t use a different size pan. You may need to adjust the amount of batter and baking time.
Rachel Wortman says
I had the same trouble with the cake kind of deflating as it cooled. Was only able to do 3 layers because of it. Any tips? Is it possible to double the cake recipe? I’m new to baking so any tips would be great!
Lisa Huff says
Hmmm, the cake is more of a brownie so possible it would deflate slightly. The mix might have been over mixed and too much air causing them to deflate. You can try adding eggs one at a time and beat between each addition. Then don’t beat the mixture too much or at too high of speed when you add the flour. Hope that helps! You don’t have to split the cake layers in half either if you have trouble.
Sandy says
I just made this cake for my husband’s birthday. The flavor was excellent but the texture seemed wrong.
I am an experienced cook and baker. I followed the recipe as printed. I do not buy instant coffee, so I did use 8oz of strong fresh brewed coffee instead of the 1t of instant + 1 c of water.
Also a warning to anyone who buys a small carton of yogurt; they use to be 8oz, then 6oz; now most are only 5.3 oz. Unfortunately I think that is net weight oz, because when I measured it out, it was only about 1/2c or 4oz liquid measure of yogurt in the cup. So I had to add from another to make up the difference.
I used properly prepared 9″ round pans, and my oven temp is good. After 33 min, the cakes had risen nicely. They smelled done, had clean toothpick tests, and were pulling away from the edges, so looked done.
But after cooling in their pans for about 20 min, the cakes had collapsed entirely. After I removed them, they were only about 1 inch tall each. I couldn’t slice them in half horizontally if I wanted to.
I made a half order of the whipped ganache, which was plenty, and I added a little preserved cherries to the filling.
The flavor was delicious, but the texture is almost like a flourless torte, very dense, not like a cake or a brownie at all. Is this what the cake is suppose to be like, or did something fail? Should it have cooked longer?
For the ganache, I used the provided proportions. I used high quality gourmet choc chips; 1/2 semisweet and 1/2 bittersweet to get my preferred level of sweetness. And I added an overful Tablespoon of coffee liquor for extra depth. I was intrigued by the warning to avoid making chocolate butter by mistake: some day I want to try making that on purpose. The ganache whipped up nicely, and 1/2 a batch was more than enough for my cake. Adding some preserved cherries (not cherry preserves) to the filling made a great contrast in flavors too.
I just want to know why the cake layers sunk to only 1 inch tall. Is that normal?
Lisa Huff says
HI! So sorry you had so many problems with the cake. It’s been a while since I made it but the texture is definitely not like a normal cake. An inch sounds a bit small. Sorry again!