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!
Ingredients
Brownie Cake
- 1 box chocolate cake mix, 16 ounces, see note
- 1 box brownie mix, 17 ounces, see note
- ½ tsp sea salt
- 4 eggs
- 1 cup olive oil, or vegetable oil
- 1 ¼ cups water
- 1 tsp vanilla extract
Glaze
- ½ cup canned coconut milk, or heavy cream
- ⅔ cups chocolate chips
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