Fudgy Brownie Cake Mix Recipe

From my own baking experience, this brownie cake mix blends chocolate brownies with boxed batter together into pure magic, because once baked, the inside is fudgy and decadent while the outside stays smooth with ganache, turning it into a DREAM snack that’s easy, even the easiest, to bake and make from one simple recipe.

Brownie Cake Mix -The Short Answer

These cakes are a different kind that naturally form something special, and every slice makes a chocolate lover try to resist, though I promise it’s hard not to brag about why it’s so popular and the reason it’s the best part of many holidays or any occasion, since it’s completely made by a quick throw together that felt weird when it happened, but you know how these things go when brownies, brownie, mix, cake, boxed, bake, recipe, and even 2 ideas meet into one delectable result.

Ingredients

Choosing the Mixes

• I look for a quality box of chocolate cake mix when making a chocolate cake.
• However, do not follow the instructions; you will just use the dry mix.
• As with the brownie layer, only the dry brownie mix goes in this recipe.
• I personally rely on boxed mixes like Ghirardelli Double Chocolate Brownie Mix, Betty Crocker Super Moist Chocolate Fudge Cake Mix, or even Funfetti Family Size, skipping batter prepared per package directions.

Building the Batter

• I combine one 15.25-ounce cake mix with an 18.3 oz (18 oz) fudge brownie mix for a balanced base.
• For richness, I use four large eggs at room temperature, then add water measured at ¼ cup, adjusting with a 1/4 cup or 1 cup portion of liquid as needed, plus 218g vegetable oil.
• I prefer neutral oils like canola and often replace some water with freshly brewed coffee for deeper flavor.
• Adding milk (1/2 cup) or an extra egg helps adjust texture when needed.
• Careful prepping with cooking spray, butter, and cocoa powder in a bundt pan makes baking smoother and more reliable.

Finishing with Ganache

• The ganache always makes plenty, so a little left over often remains.
• Don’t let it go to waste; I love semi-sweet chocolate, but if you prefer milk chocolate, feel free to substitute.
• I heat 238 heavy whipping cream and pour it over a bag of 12 chocolate chips (any chocolate you like works).
• I usually drizzle some over a bowl of vanilla ice cream for a sweet treat I genuinely enjoy myself.

Instructions

Pan and Oven Setup

• I Preheat the oven to 350°F, double-checking the degrees F out of habit.
• I prepare and prep a pan with cooking nonstick spray.
• I usually choose a Bundt or bundt (even a bunt) 10-inch, though 9×13 works.
• I enjoy brushing melted butter into every nook and cranny, then shaking cocoa powder so the sides are fully covered.

Batter Mixing

• In a large mixing bowl, I add and combine cake, brownie, or Funfetti mix from the box, sometimes blending mixes according to directions.
• I balance dry and wet ingredients: eggs, egg, water, oil, milk, and freshly brewed coffee.
• I beat everything together with a whisk or rubber spatula until the batter is smooth, dense, fully incorporated, with lumps mostly gone.
• I pour and spread the bottom and top layer into the prepared pan.

Baking and Cooling

• I bake during steady baking for approx minutes.
• I test with an inserted toothpick until the center is set with few crumbs and nothing wet.
• When done, I remove the cake and allow it to cool.
• I flip it upside down onto a plate, release, turn it out gently and carefully, then finish cooling on a wire rack until fully cooled.

Ganache and Serving

• In the meantime, I make ganache by heat-ing whipping or heavy cream in a microwave-safe bowl in the microwave for seconds or a minute, until almost simmering or boiling, not too hot.
• I add a bag of chocolate chips, let them sit, rest, then melt into a shiny mixture.
• I set it aside or use the fridge to speed the process, depending on room temperature and hours.
• I pour it over and overtop, frost if desired, then slice, serve, enjoy, and always dig in for that fluffy, delicious bite.

Nutrition Snapshot

• As a dessert course I often serve, this chocolate brownie cake made from a mix feels rich but satisfying.
• From experience, the main keyword to note is 718kcal, which equals calories measured in kcal and provides steady energy.
• Each portion comes close to 718 total calories, so I always plan smart portions.
• I usually cut the cake into 12 clean slices, keeping servings reasonable while still enjoying the treat.

Fun Serving Suggestions

If you enjoyed this Fudgy Brownie Cake Mix Cake Recipe, you might also love the Ultra-Gooey Peach Cobbler Cinnamon Rolls Recipe and the Perfect Pecan Pie Upside Down Cake at Home for more rich, bakery-style desserts with bold flavors.

For lighter or store-bought-inspired treats, check out Deviled Strawberries (Easy, Fun & Crowd-Pleasing!), along with honest takes in the Costco Kirkland Signature Tuxedo Cake Review and Is Kirkland Tiramisu Cheesecake Worth It? Review & Recipe.

FAQ

How Do You Store Chocolate Brownie Cake?

In my experience, a chocolate brownie cake topped with ganache can be stored in simple ways. It will last at room temperature for up to two days. I usually store the cake in the refrigerator for up to 5 days, and to save it for extended time, I keep it frozen for up to a month.

How Do You Transport Cake Safely?

• This is a great cake to make and bring along to share, and careful transporting always matters to me.
• I chill the cake before transport and place it in the refrigerator overnight or the freezer for a few hours so it stays firm, slides less, and can handle bumps and turns in the car.
• I use a cake carrier and plan ahead, choosing the method based on height so it needs to fit the box.
• After a 2-layer cake with piped dollops on top got squished, I switched to extra tall carriers online, since I love piping and decorating.
• For long trips, I try a box big enough, lined with a shelf liner, and I don’t forget a yoga mat under it, which is my favorite trick.
• I set the cake inside a springform pan, which works best on plates or platters, using a 12-inch round pan on a flat surface in the vehicle, usually the back or floor since seats are curved.
• When I arrive at the event, I carry it in, remove the outer edge, and it works brilliantly, more times than I can count.

Why Choose Ghirardelli Double Chocolate Brownie Mix?

I rely on Ghirardelli Double Chocolate Brownie Mix because it’s the best for rich chocolate flavor and cake-like texture, with chocolate chips throughout. Every bite of the finished cake feels like a hidden treasure.

What Is Brownie Cake?

A brownie cake is one of my favorite desserts. It consists of one box of brownie mix, one box of cake mix, and staple baking ingredients. This combination results in a perfectly moist, tender, chocolate packed cake.

Can You Make This Without a Bundt Pan?

Yes, you can make this cake without a bundt pan. I often use a 9×13 baking dish and shorten the baking time since it’s a shallower dish. A springform pan, angle food cake tube pan, or two 9 inch cake pans work too, though I avoid ganache on layered cakes.

Can You Taste the Coffee in the Cake?

Surprisingly, nope, you won’t taste the coffee. I’m not a coffee pan, yet this is one of the best chocolate cakes I’ve had. Coffee adds moisture and helps enhance chocolate flavor. Use freshly brewed coffee for a stronger taste than older coffee, but never let it be boiling hot or it can cook the eggs in the batter.

Why Top with Ganache Instead of Icing?

The ganache on this cake is a mixture of chocolate and cream. As it cools, it solidifies into a decadent, rich, chocolate outer layer that melts in your mouth. I’ve tried a variety of chocolate frostings, but in my opinion, ganache is the way to go.