This brownie cake is rich, decadent and chocolaty! It is hands down the easiest cake ever. This recipe is made with pantry staples and takes only one hour. The texture is soft, fluffy, moist and absolute perfection. Great for Christmas, birthdays, holidays and more!

Brownie cake on plate.

Why You’ll Love This Recipe

  • This brownie cake is easy to make.
  • The total prep time is only 10 minutes.
  • This cake has the best soft and fluffy texture.
  • It is moist. This cake is not dry or bland.
  • This recipe can be made with gluten free cake mix and gluten free brownie mix.
  • This recipe can be adapted to dairy free diets.
  • The two ingredient glaze is smooth and creamy!
  • Check out these Brownie Mix Cookies for another fun dessert.

Ingredients & Substitutions

These are the main ingredients and substitutions for brownie cake. Scroll down to the recipe card for full ingredients list and instructions.

Use a classic cake mix. Both regular and gluten free work well. Devil’s food cake mix is a viable option too.

Use any brownie mix. Both regular and gluten free are good options.

Add in a pinch of sea salt. Although subtle, chocolate and sea salt pair well together.

Four eggs help keep this cake soft, fluffy and tall! I do not recommend trying to substitute for the eggs. Flax eggs, chia eggs, and Vegan egg replacements will not work.

Use olive oil or another neutral flavored oil. Olive oil makes the chocolate flavor more intense. For a more mild flavor, use light olive oil or vegetable oil.

Water helps thin the batter out.

Vanilla extract adds a great homemade flavor.

Canned coconut milk and chocolate chips create the glaze. Canned coconut cream is thicker and more creamy than regular milk. In addition, it is dairy free. Feel free to use heavy cream for a more ganache like texture.

Use any type of high quality chocolate chips. Semi sweet, dark, or milk chocolate are great options.

Cake mix and brownie mix.

Taste & Texture

This brownie cake is rich, decadent and chocolaty. It has the flavor of brownies but the texture of cake. The chocolate glaze is equally as chocolaty. This cake is a chocolate lover’s dream.

The texture is soft, fluffy and moist. This cake is not as fudge like as brownies. It has the texture of a traditional cake.

How to Make

Step 1

First, preheat oven to 350 degrees Fahrenheit. Generously spray a Bundt pan with nonstick spray.

Step 2

In a large mixing bowl, add all brownie cake ingredients (cake mix, brownie mix, sea salt, eggs, olive oil, water and vanilla). Stir to combine.

Chocolate cake batter.

Step 3

Pour batter into greased Bundt pan.

Chocolate Bundt cake.

Step 4

Bake for 48 to 51 minutes or until toothpick inserted comes out clean.

Bundt pan with chocolate cake.

Step 5

Allow cake to cool in pan for 15 minutes. Then carefully invert onto a cooling rack to finish cooling.

Step 6

Once cake is cool, make glaze. Place the chocolate chips in a heat proof bowl and set aside.

Bowl of chocolate chips.

Step 7

Add coconut milk to a saucepan. Heat until warm, not boiling. Then, pour hot milk over the chocolate chips. Stir until completely creamy.

Step 8

Finally, pour glaze over cake. Slice and serve.

Expert Tips & Tricks

Do not make the cake batter and brownie batter according to the package directions. Only use the dry mixture that comes inside these boxes!

Substitute vegetable oil for olive oil for a more mild flavor.

Heavily spray Bundt pan with nonstick spray.

This cake batter is relatively thin. It is easily poured into the Bundt pan.

Cake is done baking when a toothpick inserted comes out clean.

Allow cake to cool in Bundt pan for about 15 minutes. Then, carefully invert onto a cooling rack.

Stir together coconut milk (or heavy cream) and chocolate chips until completely creamy.

Only drizzle glaze over a fully cooled cake.

Chocolate cake with glaze.

How to Serve & Store

Serve brownie cake with glaze on top once cake is fully cooled.

This cake pairs well with a cup of coffee, a tall glass of milk, or ice cream. Check out this Paleo ice cream!

Store leftovers covered at room temperature for up to 3 days.

Feel free to store cake in the fridge for up to 5 days.

If making ahead of time, store cake in fridge. Then, make glaze just before serving.

Frequently Asked Questions

Can I use gluten free mixes?

Yes! Feel free to use gluten free cake mix and gluten free brownie mix.

Do I have to use olive oil?

No. Feel free to use vegetable oil.

How do I know when the cake is done baking?

The cake will rise while baking. Insert toothpick into cake. If it comes out clean, then the cake is done. If it still has batter on it, continue baking.

Can I substitute for the coconut milk?

Sure! Use heavy cream to make a thicker ganache topping. Feel free to use regular store bought frosting and sprinkles if desired.

Slice of cake on plate.

You May Also Like

If you make this brownie cake recipe, I would really appreciate a review! You can find me on InstagramFacebook, and Pinterest. I would love for you to follow along!  For more sweet treats, check out these Dessert Recipes.

Brownie cake on plate.

Get the Recipe: Brownie Cake

This brownie cake is rich, decadent and absolutely stunning! This is the easiest cake ever. It is made with brownie mix, cake mix, and a few pantry staples. The result is a perfectly delicious chocolate cake!
5 from 5 votes

Ingredients

Brownie Cake

Glaze

Instructions 

  • First, preheat oven to 350 degrees Fahrenheit. Generously spray a Bundt pan with nonstick spray.
  • In a large mixing bowl, add all brownie cake ingredients (cake mix, brownie mix, sea salt, eggs, olive oil, water and vanilla). Stir to combine.
  • Pour batter into greased Bundt pan. It should be a little over halfway full.
  • Bake for 48 to 51 minutes or until toothpick inserted comes out clean.
  • Allow cake to cool in pan for 15 minutes. Then carefully invert onto a cooling rack to finish cooling.
  • Once cake is cool, make glaze. Place chocolate chips in a heat proof bowl and set aside.
  • Add coconut milk to a saucepan. Heat until warm. Then, pour hot milk over the chocolate chips. Stir until completely creamy.
  • Finally, pour glaze over cake. Slice and serve.

Notes

  • This recipe also works using 18 ounce cake mix and 15 ounce brownie mix.  Just be sure that the total ounces for these two mixes is 33 ounces.
  • Do not prepare the cake batter and brownie batter according to package directions.  Only use the dry mixture inside these boxes!
  • I used gluten free cake mix and gluten free brownie mix.  Feel free to use regular cake mix and brownie mix.
  • Feel free to use vegetable oil instead of olive oil.  The olive oil provides a deep, rich flavor.
  • The cake batter will be relatively thin.
  • Generously spray Bundt pan with nonstick spray.
  • Cake is done baking when toothpick inserted comes out clean.
  • Feel free to use heavy cream instead of coconut milk if not dairy free.  Or use store bought frosting.
  • Use canned coconut milk (not coconut cream).
Calories: 529kcal, Carbohydrates: 66g, Protein: 6g, Fat: 31g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 14g, Trans Fat: 0.01g, Cholesterol: 55mg, Sodium: 502mg, Potassium: 47mg, Fiber: 2g, Sugar: 37g, Vitamin A: 79IU, Vitamin C: 2mg, Calcium: 32mg, Iron: 3mg

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