Who says a cake has to be made completely from scratch to be something to brag about? This Chocolate Brownie Cake proves that you can use a few shortcuts—like boxed mixes—and still end up with an incredibly rich, decadent dessert that tastes like you spent hours baking. Trust me, no one will guess just how easy this showstopping Bundt cake really is!
This recipe is one of the most popular on my site—and for good reason. It combines the best of both worlds: moist chocolate cake and fudgy brownies, all topped with a silky chocolate ganache. Whether you’re making it for a special celebration or just want to treat yourself, this cake always delivers.
Why You’ll Love It
- Uses both cake mix and brownie mix for the ultimate texture and flavor
- Topped with a glossy, decadent ganache
- Perfect for birthdays, holidays, or potlucks
- Travels well with a few smart tips!
Ingredients
For the Cake:
- 1 box (15.25 oz) chocolate cake mix (dry mix only)
- 1 box (18.3 oz) fudge brownie mix (dry mix only)
- 4 large eggs, room temperature
- 1¼ cups water
- 1 cup vegetable oil
For the Ganache:
- 1 cup heavy whipping cream
- 1 bag (12 oz) semi-sweet chocolate chips
(Prefer milk chocolate? Go for it!)
How to Make Chocolate Brownie Cake
1. Prep the Pan:
Preheat your oven to 350°F and generously spray a 10-inch Bundt pan with nonstick spray.
2. Make the Batter:
In a large bowl, combine the dry cake mix, dry brownie mix, eggs, water, and oil. Whisk it all together for about 2 minutes, or until most of the lumps are gone.
3. Bake the Cake:
Pour the batter into the prepared Bundt pan. Bake for 50–55 minutes, or until a toothpick inserted comes out with a few crumbs (but no wet batter).
4. Cool the Cake:
Let the cake cool in the pan for 10 minutes, then carefully turn it out onto a wire rack. Let it cool completely before adding the ganache.
Make the Ganache
1. Heat the Cream:
In a microwave-safe bowl, heat the heavy cream for about 45 seconds to 1 minute, until it begins to simmer.
2. Add the Chocolate Chips:
Pour the chocolate chips into the hot cream. Let them sit for 5 minutes, then whisk until smooth and glossy.
3. Pour Over Cake:
Drizzle the ganache over the cooled cake. You might have a little extra—save it for drizzling over ice cream later!
How to Store Chocolate Brownie Cake
- Room Temp: Store in an airtight container for up to 2 days.
- Fridge: Keeps well in the refrigerator for up to 5 days.
- Freezer: Wrap tightly and freeze for up to 1 month.
Tips for Transporting Cake
If you’re taking this cake to a gathering, here are a few tried-and-true tricks to keep it looking perfect:
- Chill First: A cold cake is sturdier. Chill it overnight or freeze for a couple of hours before traveling.
- Use a Cake Carrier: Make sure it’s tall enough to fit any decorations. Extra-tall carriers are worth the investment.
- Try a Box with a Liner: Use a shelf liner inside a large box to prevent sliding. Place a yoga mat under the box in the car to keep it from moving.
- Springform Pan Hack: Place your cake (on a plate) inside a 12-inch springform pan. This protects the cake sides and makes for easy transport.
- Keep It Cool: Cakes travel best in a cool car. Use ice packs around the base of the box if necessary.
More Must-Try Chocolate Cakes
- No-Fail Chocolate Cake – A go-to classic that never disappoints
- Chocolate Zucchini Cake – Moist, rich, and secretly packed with veggies
- Death by Chocolate Bundt Cake – A chocolate lover’s dream
- Chocolate Maple Cake – A sweet twist with rich maple flavor
Final Thoughts
This Chocolate Brownie Cake is proof that simple ingredients can still make something incredibly indulgent. Whether you’re short on time or just want an easy win, this cake will impress every time.