This easy Brownie Bundt Cake is rich, chocolatey, and surprisingly simple to make. By combining a boxed brownie mix with a chocolate cake mix and a few pantry ingredients, you get a moist bundt cake with the deep flavor of a brownie and the tender texture of a cake.
We were snowed in one afternoon and decided this was the perfect reason to bake. If you crave chocolate, this Brownie Bundt Cake delivers—intense chocolate flavor, a tender crumb, and an optional glossy chocolate glaze to finish. Save the recipe for when you want a quick, impressive dessert that will please chocolate lovers.
Key Ingredients
Below are the main ingredients you need to make this Brownie Bundt Cake. Most are pantry staples.
- Brownie mix – We used a 20 oz dark chocolate brownie mix.
- Chocolate cake mix – A 15.25 oz devil’s food or similar chocolate cake mix works well.
- 4 large eggs
- ¾ cup (1½ sticks) melted butter
- ¼ cup vegetable oil
- ½ cup sour cream (full fat for best texture)
- 1¼ cups milk (whole or 2%)
- 1 teaspoon vanilla extract
- ½ cup chocolate chips (mini chips recommended; optional but tasty)
How to Make Easy Brownie Bundt Cake
This recipe is straightforward and fast to prepare. The full ingredient amounts and step-by-step instructions are included in the recipe section below.
- Preheat the oven to 350°F and grease and flour a 10-inch bundt or tube pan. If your pan is larger or smaller, adjust baking time accordingly.
- Combine the cake mix, brownie mix, eggs, milk, vanilla, sour cream, melted butter, and oil in a mixing bowl. Mix on medium until just combined—about 30 seconds to a minute. Gently fold in the chocolate chips.
- Pour the batter into the prepared pan and bake at 350°F for 45–50 minutes. Baking time will vary by oven; the cake should spring back when touched. A toothpick may not come out completely clean because of melted chocolate chips.
After baking, let the bundt cool on a rack for about 10 minutes before inverting it onto a serving plate. Allow the cake to cool fully before glazing to avoid thinned ganache.
Chocolate Glaze
A simple chocolate glaze (ganache) is optional but highly recommended. It adds shine and more chocolate intensity. To make it, heat chocolate chips with heavy cream until the chocolate is nearly melted, then let it sit briefly and stir until smooth. The glaze will thicken as it cools.
- Spoon warm ganache over the cooled cake or drizzle it using a piping bag or a snipped zip-top bag for a neat finish.
We snapped a quick photo outdoors while it snowed—one of those rare moments here. The glossy glaze really dresses the cake up and makes it ideal for serving at gatherings or holiday dessert tables.
Whether you’re stuck inside during a storm or just need a rich, easy chocolate cake, this Brownie Bundt Cake is a reliable go-to. If you try it, consider leaving a photo and note for others who might want to recreate it.
More Chocolate Cake Ideas
If you enjoy this Brownie Bundt Cake, you might also like other chocolate cakes such as:
- Chocolate Peanut Butter Sheet Cake
- German Chocolate Cake
- Triple Chocolate Cake made from mix
- Marble Cake
- Chocolate Whipping Cream Pound Cake
Brownie Bundt Cake
By: Melissa and Bebe
Prep Time: 15 minutes • Cook Time: 45–50 minutes • Course: Dessert • Servings: 15
This chocolatey Brownie Bundt Cake combines the fudgy flavor of brownies with a cake-like crumb for a dessert that’s easy to make and full of chocolate. It’s perfect for family gatherings, potlucks, or any time you want a crowd-pleasing chocolate dessert.
Ingredients
- 1 box (15.25 oz) chocolate cake mix
- 1 box (20 oz) brownie mix (dark chocolate suggested)
- 4 large eggs
- ¾ cup melted butter (about 1½ sticks)
- ¼ cup vegetable oil
- ½ cup sour cream (full fat)
- 1 teaspoon vanilla extract
- 1¼ cups milk (whole or 2%)
- ½ cup chocolate chips (mini chips recommended)
Chocolate Glaze (optional)
- 4 oz semi-sweet or dark chocolate chips
- 3 oz heavy cream
Instructions
For the Cake
- Preheat the oven to 350°F. Grease and flour a 10-inch bundt or tube pan.
- Combine the cake mix, brownie mix, eggs, milk, vanilla, sour cream, melted butter, and vegetable oil in a mixing bowl. Mix on medium speed just until combined. Gently fold in the chocolate chips.
- Pour the batter into the prepared pan and bake on the middle rack for 45–50 minutes. The cake should spring back when lightly touched. Note: a toothpick may still show melted chocolate from the chips.
- Cool the cake in the pan on a rack for about 10 minutes, then invert onto a plate and let cool completely before glazing.
Chocolate Glaze
- Place the chocolate and heavy cream in a microwave-safe bowl. Heat in short bursts (about 20–30 seconds), stirring between intervals, until the chocolate is nearly melted.
- Let the mixture sit for a minute, then gently stir until smooth. Allow the ganache to cool to your desired thickness before pouring.
Decorating and Storage
- Spoon or drizzle the ganache over the cooled cake. For a controlled drizzle, use a piping bag or a zip-top bag with a small corner snipped off.
- Store the finished cake at room temperature in an airtight container or under a cake dome for best texture. The cake can be refrigerated if you prefer a firmer crumb.
Notes
This cake freezes well for up to three months. Wrap tightly in plastic wrap and then foil. To thaw, move the wrapped cake from the freezer to the refrigerator the day before serving. Bring to room temperature on the counter before serving for best flavor and texture.