Try this delicious Chocolate Brownie Cake recipe, made with coconut oil, that tastes rich and fudgy like a brownie, but feels light and fluffy like a cake! Serve with fresh fruit or frost as a traditional cake. Makes a great dessert for family suppers such as our Whole Roasted Chicken, or Taco Night.

Try this delicious Chocolate Brownie Cake that tastes rich and fudgy like a brownie, but feels light and fluffy like a cake! Serve with fresh fruit or frost as a traditional cake. Makes a great dessert for family suppers such as our Whole Roasted Chicken, or Taco Night.

I think everyone ends up on one side of the fence or the other. You either like chocolate CAKE, or you like chocolate BROWNIES.

When you make a box of brownies (or use homemade brownie mix), you either add two eggs for fudge-like brownies, or three eggs for cake-like brownies.

But what if… WHAT IF… you really truly like both?

You honestly like both chocolate cake AND chocolate brownies and wish there was a way you could smash them together for a CHOCOLATE BROWNIE CAKE?

Could you make that happen?

With this chocolate brownie cake recipe, you sure can!

Decorate this cake with coconut flakes or sprinkles. Serve with fresh fruit, or frost with a delicious chocolate frosting!

Chocolate Brownie Cake

This brownie cake is one of my favorite desserts because it…

TASTES like that dark, rich, chocolate fudge flavor of a brownie we all know and love.
FEELS like a light and fluffy cake that you picked up from a bakery.
It’s delicious as-is, but can be dressed up with a simple sprinkle of powdered sugar or sliced strawberries, or you can treat it like a true cake and frost it with icing.
It’s everything you want when a brownie mix and cake mix are combined!

Plus this brownie cake is super easy to make, impossible to screw up, and a winner for every person in my family!

What is the difference between a cake and a brownie?

Cake is typically light and fluffy and has a dry crumb, meaning a little bit will fall off to the side when you cut the cake and those crumbs will generally be light and fluffy and dry as well.

Brownies are super moist, they don’t raise much in baking and they often feel more wet… as if the batter didn’t cook all the way through (even though you know it did!).

Using staple pantry ingredients like coconut oil, cocoa powder, sugar & eggs, the ingredients for this chocolate brownie cake are simple and easy-to-find.

Ingredients for Chocolate Brownie Cake

Here’s what you need to make this chocolate brownie cake:

I’ve used all purpose and whole wheat and they all work just fine.
Cocoa powder + vanilla
Baking powder + salt
Granulated Sugar. I prefer to bake with natural sweeteners whenever possible (i.e. honey or maple syrup), but some recipes – like cakes – require a granulated sugar for texture. I recommend Turbinado or coconut sugar.
Coconut oil. It’s the secret ingredient to that signature brownie texture!
Eggs
Sour cream (or full-fat Greek Yogurt)

Can I use coconut oil instead of butter in cake? Instead of vegetable oil?

Yes! That’s exactly what we’re doing in this recipe and it makes a DELICIOUS brownie cake!

What do eggs do in brownies?

Egg act as a binder (meaning, it holds the ingredients together) and as a lifting agent (eggs help the brownies to rise during baking).

What makes a brownie fudgy?

Personally, I think a lower white to yolk ratio is what makes brownies fudgy. When you use two eggs, you have plenty of yolk for fudgy and enough white for rise.

When you add that third egg though, the extra yolk is overpowered by the extra white and your brownies come out more like cake.

Coconut oil in this recipe for chocolate brownie cake is what makes the cake taste so delicious and fudgy like a brownie. Decorate with shaved coconut for a light coconut taste!

How to Make my Chocolate Brownie Cake Recipe

This chocolate brownie cake recipe is pretty straight forward:

Beat sugar + coconut oil until fluffy; add wet ingredients (minus sour cream) and combine.
Add half the dry ingredients, then the sour cream, then the rest of the dry and mix gently.
Bake, let it cool completely, cut and serve!

This cake is considered done when a knife or toothpick inserted in the middle comes out slightly fudgy – NOT CLEAN. This is important. If you keep adding time, hoping for a clean toothpick, it won’t happen. You’ll only get an overdone brownie cake!

Can this coconut oil cake be a chocolate brownie bundt cake?

Sure! Just use a bundt pan instead of a square pan when baking.

The texture of this cake is fluffy, yet moist and rich like a brownie. YUM! Enjoy with your favorite seasonal fruit.

What to serve chocolate brownie cake with?

This brownie cake recipe is delicious served with berries such as strawberries, blueberries or raspberries. Enjoy this for dessert on family dinner night with a whole roasted chicken (and veggies). YUM!

Other Favorite Chocolate Cake Recipes

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Brownie Cake

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This indulgent chocolate brownie cake tastes rich and fudgy like a brownie but feels light and fluffy like a cake! Fancy enough for a party, easy enough for a sweet treat any time!

Author: Tiffany
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 9 pieces 1x
Category: Dessert
Method: Bake
Cuisine: American

Instructions

Preheat the oven to 350 degrees and grease an 8×8 baking pan with cooking spray.
In a medium bowl, sift together flour, cocoa powder, baking powder, and salt. In a stand mixer, or separate large bowl , beat the coconut oil and sugar for a full ten minutes. Add the vanilla and eggs and beat for three minutes.
Add half the flour mixture and beat gently. Add the sour cream and beat gently. Add the remaining flour mixture and beat gently until everything is well incorporated. Turn the speed up a notch and beat for ten seconds.
Pour batter into the prepared baking pan and bake for about 35 minutes. A knife or toothpick inserted into the middle will come out slightly fudgey. Let cake cool for 5 minutes before cutting.
Top with your favorite butter cream icing (and you can even substitute coconut oil instead of butter!)

Notes

Let the brownie cake cool for at least 5 minutes before cutting.
Store any leftover cake in an airtight container at room temperature for 3-4 days…if it lasts that long! You can also place it in the fridge for longer storage. If freezing, wrap it in plastic wrap before putting it in the freezer.