Description
A rich, moist, and chocolatey brownie cake recipe that’s the perfect mix between a classic fudgy brownie and a tender cake. Ideal for birthdays, casual desserts, or anytime you’re craving chocolate.
Ingredients
1 ¼ cups all-purpose flour
½ cup Dutch-process cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 ¼ cups granulated sugar
¼ cup butter, melted
2 large eggs
1 teaspoon vanilla extract
½ cup buttermilk
½ cup warm water
Instructions
1. Preheat the oven to 350°F. Grease and flour an 8-inch round cake pan.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
3. In a separate large bowl, whisk together the sugar, melted butter, eggs, and vanilla.
4. Whisk the flour mixture into the sugar mixture along with the buttermilk and warm water.
5. Pour the batter into the prepared pan.
6. Bake until a toothpick inserted into the center comes out with just a few moist crumbs attached, about 40 minutes.
7. Transfer to a rack to cool for 20 minutes, then loosen cake and flip out onto the rack to cool completely.
8. Slice cake in half horizontally and frost with chocolate whipped cream or your favorite frosting.
Notes
I use Dutch-process cocoa for a deep, smooth chocolate flavor.
Salted butter is used, but if using unsalted, increase salt to ½ teaspoon.
If you don’t have buttermilk, make a substitute with ½ cup milk and ½ tablespoon vinegar.
Make sure water is warm (about 100°F) to blend better into the batter.
Let the cake cool fully before slicing to avoid crumbling.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Cakes Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 186
- Sugar: 21g
- Sodium: 196mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 1g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 38mg