This layered brownie cake has two layers of fudgy brownie that is paired with rich chocolate buttercream frosting.
Quick Tips
- Mix the melted butter and sugar on medium speed for at least 1-2 minutes to help the sugar dissolve. This also creates that classic crinkly brownie top!
- Use half (or all) dutch process cocoa powder for the brownies and chocolate buttercream. This adds an even deeper chocolate flavor!
- To achieve even brownie layers, use a kitchen scale to measure how much batter goes into each pan
- Line the bottom of your 9-inch round cake pans with parchment paper to help avoid sticking
- Use a piping bag and Star tip to pipe rosettes around the edges of each brownie layer. Add frosting to the center of the bottom layer as well.
Equipment
- Hand or stand mixer
- Large mixing bowl
- 2 9-inch round cake pans
- Silicone spatula
- Measuring cups or spoons
- Kitchen scale (recommended)
- Parchment paper (recommended)
- Piping bag with tip (recommended)
Ingredient Notes
- Butter: both melted and softened form - for the brownies and the chocolate buttercream frosting
- Granulated sugar
- Eggs
- Powdered sugar
- Cocoa powder: I prefer to use half dutch-processed, half regular cocoa powder - this is used in both the brownies and the buttercream (using all dutch-process or all regular is fine too!)
- All-purpose flour
- Semi-sweet chocolate chips: melted
- Vanilla extract: this is used in both the brownies and the buttercream
- Heavy cream: milk is OK to use too
- Salt: this is used in both the brownies and the buttercream
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How to make layered brownie cake
This fudgy layered brownie cake can be made in three simple steps.
- Make the brownie layers
- Make the chocolate buttercream
- Assemble the Layered Brownie Cake
How to make the brownie layers
Preheat the oven to 350 degrees. Use the convection bake setting if you have it.
Grease and line two 9" round cake pans with parchment paper (if you don't have parchment paper, just grease well). Set the pans aside.
With a hand or stand mixer, mix the melted butter and sugar for 1-2 minutes on medium speed.
Add the eggs, vanilla extract, melted chocolate and salt. Mix until combined.
Add the cocoa powder and mix (carefully) until well combined and scrape down the bowl.
Lastly, add the flour and mix until well-combined.
Split the batter evenly among the two prepared cake pans. Use a kitchen scale to measure more accurately, if desired.
Bake for 20-25 minutes, or until a toothpick inserted in the center of the pan comes with just a few crumbs. I prefer to remove the brownies before the toothpick comes out completely clean so that you maintain that fudgy texture!
Once fully baked, remove the brownies from the oven and allow them to cool to room temperature before removing them from the pan and assembling the brownie cake. Put them in the freezer to cool more quickly if desired,
How to make the chocolate buttercream
Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter until fluffy.
Add the cocoa powder, heavy cream, vanilla and salt. Mix until combined.
Add powdered sugar, 1 cup at a time, mixing well after each addition, until you have reached your desired frosting consistency (usually 3-4 cups total). Scrape down the bowl well with a large silicone spatula.
How to assemble the layered brownie cake
To assemble the layered brownie cake, place the bottom later on your serving plate or cake plate.
Add the chocolate frosting to a piping bag with a star tip. Pipe out frosting rosettes around the edge of the bottom and center cookie. Then fill in the rest with frosting in an even layer. Gently stack the brownie layers on top of each other.
Pipe additional rosettes around the edge of the top brownie layer and enjoy!
Want more brownie goodness? Try these other chocolate brownie recipes
Layered Brownie Cake
Ingredients
Equipment
Method
- Preheat the oven to 350 degrees. Use the convection bake setting if you have it.
- Grease and line two 9" round cake pans with parchment paper (if you don't have parchment paper, just grease well). Set the pans aside.
- With a hand or stand mixer, mix the melted butter and sugar for 1-2 minutes on medium speed.
- Add the eggs, vanilla extract, melted chocolate and salt. Mix until combined.
- Add the cocoa powder and mix (carefully) until well combined and scrape down the bowl.
- Lastly, add the flour and mix until well-combined.
- Split the batter evenly among the two prepared cake pans. Use a kitchen scale to measure more accurately, if desired.
- Bake for 20-25 minutes, or until a toothpick inserted in the center of the pan comes with just a few crumbs. I prefer to remove the brownies before the toothpick comes out completely clean so that you maintain that fudgy texture!
- Once fully baked, remove the brownies from the oven and allow them to cool to room temperature before removing them from the pan and assembling the brownie cake. Put them in the freezer to cool more quickly if desired,
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter until fluffy.
- Add the cocoa powder, heavy cream, vanilla and salt. Mix until combined.
- Add powdered sugar, 1 cup at a time, mixing well after each addition, until you have reached your desired frosting consistency (usually 3-4 cups total). Scrape down the bowl well with a large silicone spatula.
- To assemble the layered brownie cake, place the bottom later on your serving plate or cake plate.
- Add the chocolate frosting to a piping bag with a star tip. Pipe out frosting rosettes around the edge of the bottom and center cookie. Then fill in the rest with frosting in an even layer. Gently stack the brownie layers on top of each other.
- Pipe additional rosettes around the edge of the top brownie layer and enjoy!
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