Introduction
Why choose between brownies and cake when you can have both? This Brownie Butter Cake Recipe is a dessert dream come true—starting with a fudgy, dense brownie base, topped with a buttery vanilla cake layer. Baked together in a loaf pan, it creates beautiful, distinct layers that slice cleanly and wow every time. Whether you’re baking for a party, gifting a loaf, or just craving two desserts at once, this recipe has your back.
Why I Love This Recipe
- Combines two classics—fudgy brownie + butter cake
- Bakes in a loaf pan for easy slicing and gifting
- Beautiful layers that hold their shape
- Perfect for birthdays, bake sales, or weekend treats
- Totally customizable with chocolate chips, nuts, or frosting
Ingredients
For the Brownie Layer:
- ½ cup semi-sweet chocolate chips
- ¼ cup unsalted butter
- ¼ cup sugar
- 1 large egg
- ¼ cup all-purpose flour
- ½ teaspoon vanilla extract
- Pinch of salt
For the Butter Cake Layer:
- ½ cup unsalted butter, softened
- ½ cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ cup milk
Instructions
1. Prep the Oven & Pan
- Preheat oven to 350°F (175°C).
- Grease and line a loaf pan with parchment paper, leaving some overhang for easy removal.
2. Make the Brownie Base
- In a small saucepan or microwave-safe bowl, melt chocolate chips and butter until smooth. Let cool slightly.
- Stir in sugar, egg, vanilla, flour, and salt until just combined—do not overmix.
- Pour the brownie batter into the prepared loaf pan and spread evenly.
- Bake for 15 minutes, then remove from oven. Leave oven on.
3. Prepare the Butter Cake Batter
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time. Stir in the vanilla.
- Whisk together flour and baking powder.
- Add to the butter mixture, alternating with milk, mixing just until combined.
4. Layer & Bake
- Gently pour the butter cake batter over the partially baked brownie base.
- Smooth the top with a spatula.
- Return to the oven and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
5. Cool & Slice
- Let the cake cool completely in the pan.
- Use the parchment overhang to lift it out. Slice into thick, beautiful layers and serve.
Tips for Success
- Let the brownie cool slightly before adding cake batter to keep layers clean.
- Don’t overmix either batter—this helps with moisture and texture.
- Try adding chocolate chips or a swirl of peanut butter to the brownie layer for variation.
- Store in the fridge for easier slicing and even fudgier texture.
Storage & Make-Ahead
- Store covered at room temp for 2–3 days, or in the fridge for up to 5 days.
- Freeze tightly wrapped slices for up to 1 month.
- Thaw at room temp or microwave gently before serving.
More Recipes You’ll Love
Love layered, chocolatey, or wow-worthy desserts? Don’t miss these:
- The Best Peanut Butter Brownies I’ve Ever Made (and I’ve Made a Lot)
- These Chocolate Chip Cookie Dough Brownie Bombs Are My Favorite Sweet Obsession
- This Brownie Batter Dip Is My Favorite No-Bake Dessert for Instant Chocolate Cravings
- These Copycat Neiman Marcus Chocolate Chip Cookies Are My Secret Weapon Dessert
- These Caramel Apple Pie Cookies Are My Favorite Fall Treat in Bite-Sized Form
Final Thoughts
This Brownie Butter Cake is a two-in-one dessert that looks as good as it tastes. Fudgy on the bottom, fluffy on top, and full of comforting sweetness, it’s a layered loaf that impresses at first bite. Whether you’re baking it for a special occasion or just treating yourself, it’s guaranteed to hit the sweet spot.
Tried it? Snap a slice and share—then follow for more layered dessert fusions and chocolate-loaded recipes you’ll crave again and again.
there is 3 layers to this cake in the picture, but in the directions, only 2 layers. What’s up with that?