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Brownie butter cake - thick brownie and rich butter cake combined into one decadent and to-die-for cake! Bake the brownie first and then the butter cake.
I am so happy that my contributor CP Choong is back with more sinfully delicious baking recipes.
In this post, she is sharing an utterly gorgeous, rich, buttery, and decadent Brownie Butter Cake recipe, adapted from Kevin Chai’s “I love Butter Cake Too 2” cookbook.
CP Choong and I went to high school together, but we didn’t know each other when we were in high school.
Our high school is the most famous Chinese girls school in Penang, attended by hundreds of students in each grade.
Fast forward to present time, CP and I finally met, through a mutual good friend, when I was back in Penang earlier this year.
I am just so happy that she is now my contributor and I can share her wonderful baking recipes with you.
She is an excellent baker and also a very talented photographer.
I absolutely love her food photography and her baked goods are truly top-notch.
If you read this blog, you will know that I love butter cake and my family really enjoys butter cake with coffee.
So, you can clearly see why I am partial to this brownie butter cake—it’s butter cake, but better, because there is brownie at the bottom of the butter cake.
Just look at the photos, I am sure you can smell the buttery and rich chocolate aroma from the screen.
Put simply, this brownie butter cake is simply brilliant and irresistible.
This recipe calls for double baking: first, you bake the brownie, and then the butter cake that goes on top.
However, the time invested is well worth it when you sink your teeth into the rich, buttery, warm, chocolate-y brownie butter cake.
Enjoy!
Frequently Asked Questions
This recipe is only 355 calories per serving.
What To Serve With Brownie Butter Cake
For a delightful afternoon tea party, I recommend the following recipes:
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Other Recipes You Might Like
Brownie Butter Cake
Ingredients
Brownie:
- 140 g (5 oz) dark chocolate, broken into pieces
- 50 g (1¾ oz) unsalted butter
- 50 g (1¾ oz) brown sugar
- 1 egg
- 35 g (1¼ oz) all-purpose flour
Butter cake:
- 120 g (4 oz) unsalted butter
- 100 g (3½ oz) sugar
- 2 eggs
- 120 g (4 oz) all-purpose flour
- 2 g (0.07 oz) baking powder
- 50 ml fresh milk
Instructions
- Grease and line a 10cm x 20cm (4×8-inch) loaf pan with aluminum foil. Preheat the oven to 180°C (350°F).
- To make the brownie, melt the chocolate and butter over low heat. Remove from heat and let it cool slightly. Stir in the brown sugar until well blended.
- Add the egg and mix well. Fold in the flour and combine until smooth. Pour the batter into the prepared pan and bake in the preheated oven for 15 minutes. Remove from the oven.
- To make the butter cake, beat the butter with sugar until creamy. Add in the eggs, one at a time, beating well after each addition.
- Fold in the sifted flour and baking powder, alternating with the fresh milk, and mix until the batter is smooth and well combined.
- Spread the butter cake batter over the brownie layer. Bake in the oven at 160°C (320°F) for 25-30 minutes or until fully cooked. Insert a cake tester into the center to check for doneness.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I read that the first time you made this you poured the butter cake batter over the brownie layer, then the second time you piped it on. It seems both would do the same trick. Would you please clarify?
Could you also let me know how to store the cake (fridge or at room temperature).
How long does the cake stay moist?
Thanks.
Yes both works but pouring is easier.
Hi Amy, the cake is not supposed to be dense, it should look like the picture. If it’s too dense, that means something went wrong when you were making it. You can look at the video, it’s not dense: https://www.facebook.com/asianrecipes/videos/10154371883217758/
I made it yesterday, worked well and I liked it a lot!!
Thanks Christina.
I made this yesterday. The brownie flavour is excellent. They texture of mine was almost like a cross between a brownie and a chocolate shortbread.
I added 1/4 tsp salt to the brownie and 1/3 tsp salt to the buttercake as a personal preference.
If you’re on the fence about it. I’d say try it. It’s nice.
Thanks for trying the Brownie butter cake recipe.
Hi Bee, looks amazing us usual I want to make it as a bigger round cake – should I double all ingredients?
I think you can but I am not 100% sure as I haven’t tried.
Thank you so much for your receipe.I must try it in home.I am not so expert in cooking but I want to surprise my family members by making this.I love their spirit who takes cooking as their passion.I think its very delicious and yummy.I cant wait anymore to make this brownie.I appriate it when someone reinventing the old recipies in a new format.
Any adjustments for high altitude?
Sorry but I am not sure.
Hi! I have a question regarding the nutritional information. Could you please let me know how much carbs are there in the cake as I need to bake this for a diabetic. Thanks ❤️
What a delicious cake recipe. I tried it last night, it was super hit in my family. Thanks for sharing such a healthy cake recipe.
Hi Rachna, thanks so much for trying the brownie butter cake recipe. :)
Has anyone experience with baking the brownie and the cake at the same time?
I plan on it! I’ll let you know asap!