Ohhh yes 😍 Brownie Butter Cake — rich like a brownie, soft like a butter cake, dangerously good.
This is a bakery-style recipe: fudgy center, buttery crumb, crackly top. No mixer drama, very doable.
Brownie Butter Cake Recipe
Ingredients
Butter cake base
- ¾ cup (170 g) unsalted butter, softened
- ¾ cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- ½ cup milk
Brownie topping
- ½ cup (115 g) butter, melted
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- ⅓ cup cocoa powder
- ½ cup all-purpose flour
- ¼ tsp salt
Instructions
- Prep
- Preheat oven to 350°F (175°C)
- Grease or line a 9×9 inch pan
- Make the butter cake layer
- Cream butter and sugar until fluffy
- Beat in eggs and vanilla
- Mix flour, baking powder, and salt separately
- Alternate adding dry ingredients and milk
- Spread evenly in the pan
- Make the brownie layer
- Whisk melted butter and sugar
- Add eggs and vanilla
- Stir in cocoa powder, flour, and salt
- Pour gently over the butter cake layer (don’t mix)
- Bake
- Bake 40–45 minutes
- Center should be just set (slightly gooey is perfect)
- Cool
- Let cool completely before slicing — it firms up beautifully
Pro tips 🔥
- Use Dutch-process cocoa for deeper chocolate flavor
- Don’t overbake — the magic is the soft middle
- Serve warm with vanilla ice cream for maximum impact
Variations
- Add chocolate chips or walnuts to the brownie layer
- Swirl the layers slightly with a knife for a marbled look
- Sprinkle powdered sugar on top once cooled
If you want, I can give you:
- A super fudgy version
- A sheet-pan party version
- Or a one-bowl shortcut
Just say the word 🍫🍰
