Brownie Bundt Cake
This easy Brownie Bundt Cake is so delicious, chocolatey, and simple to make.
We combined brownie mix and cake mix recipes to create a moist bundt cake with the rich flavor of a brownie.
We are snowed in today! I can't think of a better reason to settle in and bake a cake ;0) This brownie bundt cake is the cure for any chocolate cravings you may have. Save it for the next time you need a fantastic dessert.
Table of Contents
Key Ingredients
Here's a quick look at our ingredients-
- Brownie Mix- We used Ghirardelli Dark Chocolate Mix (20 oz). We have only tried the recipe with this mix but I'm sure you could switch it with whatever mix is your favorite.
- Chocolate Cake Mix- We used Duncan Hines Devil's Food Cake (15.25 oz)
- 4 large eggs
- melted butter (this is one stick, we used unsalted)
- vegetable oil
- sour cream for added moisture and richness
- milk (we like whole or 2 percent)
- vanilla extract
- chocolate chips (we used mini chips) - optional but recommended!
How to Make Easy Brownie Bundt Cake
This recipe is super easy to make. You can find the full, printable recipe at the bottom of this page. Here's a quick look at our steps!
- Preheat the oven to 350 degrees F, and grease & flour a bundt pan or tube pan. (Ours pan was 10 inches across, if using a larger one, it will bake more quickly. If using a smaller one, it will take a bit longer to bake.)
- Pour all of the ingredients into the bowl of your mixer. Mix on medium speed, just until the ingredients are well combined.
- Scoop the batter into the prepared tube pan and bake at 350F for 45-50 minutes. Baking times may vary.
After removing the brownie bundt cake from the oven, allow it to cool on a cooling rack for ten minutes before turning out of the pan.
Chocolate Glaze
Once the cake had cooled, we added a rich chocolate glaze to the top. This is an optional step, but adds another layer of chocolate, and dresses it up a bit! It can be prepared by heating chocolate chips and heavy cream, then stirring to combine.
- Spoon the chocolate ganache glaze over the top, or drizzle it using a piping bag or ziplock bag with the tip snipped away.
I ran outside with the cake to take a quick picture so we could have a little show in the background. It doesn't snow here very often. ;0) So pretty!
Whether you are snowed in like we are or are just in need of some rich chocolate cake, this recipe is for you! We hope that you'll give it a try. If you do, make sure to leave a comment and photo below! Thanks so much for stopping by!
More Chocolate Cakes
We've made so many chocolate cake recipes over the years! Some of our favorites are our Chocolate Peanut Butter Sheet Cake, German Chocolate Cake, Triple Chocolate Cake from Mix, Marble Cake, and Chocolate Whipping Cream Pound Cake.
Have you made this? We would LOVE for you to leave a ⭐️ rating as well as a comment and photo below! We really appreciate your feedback!
Brownie Bundt Cake
Ingredients
- 1 box Duncan Hines Devil's Food Cake (15.25 oz)
- 1 box Brownies Mix (We used Ghirardelli Dark Chocolate Brownie Mix, 20 oz)
- 4 large eggs
- ¾ cup butter, melted (This is the equivalent of 1 ½ sticks butter)
- ¼ cup vegetable oil
- ½ cup sour cream (We used full fat)
- 1 teaspoon vanilla extract
- 1¼ cup Milk (We like whole or 2 percent)
- ½ cup chocolate chips (we used Toll House mini chips)
Chocolate Glaze (optional)
- 4 oz Chocolate Chips (Semisweet or Dark Chocolate Chips.)
- 3 oz heavy cream
Instructions
For the Cake
- Preheat the oven to 350 degrees F. Grease and flour a tube pan/bundt pan.
- Add everything except for the chocolate chips to the mixing bowl. (Cake mix, brownie mix, eggs, milk, vanilla, sour cream, melted butter, vegetable oil). Mix in a mixing bowl on medium speed just until blended. (This doesn't take long, maybe 30 seconds or so.) Gently stir in the chocolate chips.
- Scoop the batter into the prepared bundt pan and bake on the rack in the middle of the oven for 45-50 minutes. ****Baking times may vary. (Ours was done at 50 minutes). Cake should spring back when lightly touched. (Toothpick test may not come out clean as there are melted chocolate chips in the batter.)
Chocolate Glaze
- Combine the 4 oz. semi-sweet or dark chocolate and 3 oz. heavy cream in a microwave safe bowl. Heat in the microwave in small increments (30 seconds or less), stirring occasionally in between, until the chocolate is almost completely melted. Then, allow to sit a minute or two and gently stir to melt any remaining pieces of chocolate. Glaze will thicken as it cools.
Decorating the Cake
- Cool the ganache/glaze to desired consistency for spooning or drizzling over the cake. For drizzling, you can spoon it into a disposable piping bag or ziplock bag with the tip snipped away.
- Store the cake at room temperature in an airtight container or under a cake dome.