Nanny's Chocolate Fudge Brownie Cake is a keeper recipe! Easy to make and perfect for chocolate lovers. This is also freezer-friendly if you wanted to make it into portions or make it ahead for a party!
Nanny's Chocolate Fudge Brownie Cake! Oh boy!
This is one of Nanny Pat's treasured 'keeper' recipes and here's what Nanny has to say about her recipe;
"This cake will take care of anyone's chocolate craving. The cake is dense but not heavy, and not overly sweet. I have marked it "Keeper".
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These photos are ones I made for a Birthday special cake (my favorite Birthday Cake.....would make it in a tube pan, and frost with homemade white Buttercream Frosting). But birthday or not, it is perfect as is....XOXO Nanny."
Nanny's Chocolate Fudge Brownie Cake is certainly very popular, with over 1 million shares across social media, you can rest assured, this cake will be a hit when you serve it up.
It's perfect for parties, potlucks, Christmas and Thanksgiving time, Easter.. in fact, any time!
NOTES
We have had a few comments from our readers who have said some of the batter spilled over in the oven. Please please make sure you DO NOT NO NO NO use the ingredients listed on the box mixes, just the ingredients listed below.
Then you should be absolutely fine with no chocolate fudge volcanic eruptions happening in your oven!
Some of our readers have made this just on its own, some have added the frosting and others have made up their own frosting recipe. Whichever way you decide to make this, please enjoy!
And if you're baking for just one or two people, why not cut the cake into slices and wrap individually and freeze. At least you'll have a nice little supply of nanny's cake to hand when you get that craving!
In the photo below, Nanny's sliced some of her chocolate fudge brownie cake and put in boxes to take for friends. Of course, they all loved it!
Last week I made nanny's chocolate fudge brownie cake but added an Easter touch to it. I was going to a school reunion and since it's coming up to Easter I thought what better than to bring a cake along for my old school friends to enjoy!
The photo below just gives you an idea of how you can decorate it for any occasion, Easter included!
Note: you do need to make sure the little chocolate eggs have set into the frosting before transferring to a plate/container otherwise they will roll off if the frosting is still wet!
Here's Nanny's chocolate fudge cake made by one of our readers, made this for her son's 14th birthday, like a UFO Spaceship. It looks great!
Prep Time
10 Min
Cook Time
55 Min
Serves
8
Ingredients
1 box chocolate cake mix (I used Betty Crocker's Choc. Fudge 15.25 oz.)
1 box fudge brownie mix (I used Duncan Hines Decadent Brownies 17.6 oz.)
4 eggs
1 ¼ cups water
1 cup oil
1 can Pillsbury chocolate fudge cake icing
Instructions
1. Preheat oven to 350 F. Grease and lightly flour a 10-inch bundt pan ( I use Baker's Joy spray).
NOTE
Do NOT use the ingredients on the brownie mix and cake mix, just what is listed above.
2. In a bowl add the cake mix, brownie mix, oil eggs, and water.
Pour into bundt pan and bake 50-55 minutes or until a toothpick comes out clean.
***NOTE: Pour enough cake batter to fill the pan ⅔rds the way up. If you have any batter left over, just pop it in some cupcake liners!
The photo below is when I baked Nanny's chocolate fudge brownie cake, I didn't use a toothpick but a cake skewer. So cute!
3. Let cake cool completely after waiting 10 min. out of the oven onto a cooling rack and then transfer to a serving plate.
4. In a small bowl, add ½ tub of ready to use cake icing, and melt in the microwave 30-45 seconds until it is able to be drizzled over cake.
Below is a photo of a slice of Nanny's cake when I baked it. It is very rich so you only need a thin slice!
We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
Here are a couple more lovely classic Birthday Cake recipes we can recommend, and so popular too!
Birthday Cake by Liv For Cake
and Best Yellow Birthday Cake Recipe with a Mocha Frosting by Serena Bakes Simply From Scratch. Be sure to check those 2 out!
Have you tried Nanny's Best Chocolate Brownie Muffins yet? They're really good!
Recipe Card
Nanny’s Chocolate Fudge Brownie Cake
Nanny's Chocolate Fudge Brownie Cake is a keeper recipe! Easy to make and perfect for chocolate lover's.This is also freezer friendly if you wanted to make into portions or make ahead for a party!
Ingredients
- 1 box chocolate cake mix, I used Betty Crocker's Choc. Fudge 15.25 .
- 1 box fudge brownie mix, I used Duncan Hines Decadent Brownies 17.6 .
- 4 eggs
- 1 ¼ cups water
- 1 cup oil
- 1 can Pillsbury chocolate fudge cake icing
Instructions
- Preheat oven to 350 F. Grease and lightly flour a 10 inch bundt pan ( I use Baker's Joy spray).
- ***NOTE: Do NOT use the ingredients on the brownie mix and cake mix, just what is listed above.
- In a bowl add the cake mix, brownie mix, oil eggs, and water. Pour into bundt pan and bake 50-55 minutes or until a toothpick comes out clean. ***NOTE: Pour enough cake batter to fill the pan ⅔rds the way up. If you have any batter left over, just pop it in some cupcake liners!
- Let cake cool completely after waiting 10 min. out of the oven onto a cooling rack and then transfer to serving plate.
- In a small bowl, add ½ tub of ready to use cake icing, and melt in the microwave 30-45 seconds until it is able to be drizzled over cake.
Notes
***NOTE: Pour enough cake batter to fill the pan ⅔rds the way up. If you have any batter left over, just pop it in some cupcake liners!
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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MEYKISS Cake Tester, Stainless Steel Cake Tester Probe Skewer Kitchen Baking Tools, Set of 2 -
Wilton Excelle Elite 3-Tier Cooling Rack for Cookies, Cakes and More
-
Nordic Ware Platinum Collection Anniversary Bundt Pan
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Nordic Ware Pro Cast Original Bundt Pan, 12 Cup
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Nordic Ware Deluxe Bundt Cake Keeper
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 437Total Fat: 38gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 105mgSodium: 165mgCarbohydrates: 21gFiber: 0gSugar: 11gProtein: 5g
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Coffee Walnut Sandwich Cake.
The best coffee and walnut cake, a classic British afternoon tea cake, layers of soft and fluffy coffee cake with chopped walnuts throughout, adds a great flavor and texture, frosted with coffee cream cheese frosting. A pure delight to eat!
Authentic German Black Forest Swiss Roll, a light sponge cake famous in Germany. Layers of chocolate cake, cherries, kirsch & fresh whipped cream in a cake roll.
Salted Caramel Celebration Cake is perfect for a party. Homemade layers of soft caramel cake and layers of salted caramel frosting then topped with chocolate covered pretzels and salted caramel popcorn.
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Orange or Clementine Ricotta Cheesecake. A lovely crustless baked dessert. Light and airy cheesecake, topped with zesty sweet homemade orange curd and fresh whipped cream.
Celebration Coconut Cake.
Perfect for a celebration, this coconut cake is made up of layers of soft coconut cake sandwiched between lemon curd then frosted with a light and airy coconut frosting.
Toasted Coconut Cupcakes.
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Honey Bun Cupcakes are lovely and soft with great flavors of cinnamon and brown sugar and topped with a homemade honey buttercream frosting
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Coffee Walnut Cake is a deliciously easy soft and fluffy cake recipe. Recipe also for a lovely vanilla coffee frosting. A nice cake for the holidays!
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Strawberry and Vanilla Cake. A soft and moist cake bursting with delicious strawberry and vanilla flavors. It tastes out of this world!
Authentic German Black Forest Cake, Schwarzwalder Kirschtorte is a delicious cake famous in Germany. Layers of chocolate cake, black cherries and kirsch. Perfect for a party!
Carrot Cake Cheesecake. Simply a Show Stopping Wow!
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Pineapple and Coconut Poke Cake.
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Limoncello Tiramisu. A delicious twist on the classic Italian coffee tiramisu dessert using blueberries, lemon, and limoncello, all homemade and perfect for parties.
Strawberry Shortcake Cake, a wonderful refreshing classic sponge cake packed with fresh strawberries and a whipped cream frosting.
Vivian
says:Instead of 1 1/4 cup of water ; I added 1cup of water & 1/4 cup of ” Coffee Liqueur. My boyfriend likes coffee flavor desserts. The directions need to be better for those who are new to baking.
Brenda
says:Thanks for this awesome recipe! I made it exactly as you directed except i added some chopped pecans. It did not overflow while baking and it was wonderfully moist! My family loved it! Adults as well as the kiddos! This will be a go to recipe everytime a chocolate cake is requested by my family!!
Lisa cole
says:I love baking. This was a very moist and delish. I added a little choc chips to the batter. Wow…….
Jenny
says:Mine just came out of the oven. It smells heavenly and looks perfect. It’s going to be hard to wait until tomorrow to cut into it!!
Dianne Dare
says:Always best to put ingredients in a bowl to mix well! Would be hard to mix up dry/wet in bundt pan….I used a hand mixer and then poured in greased bundt pan…cooked 55 min. Took out of oven and let set 10 min. then flipped into cake holder to finish cooling before adding icing… Hope this helped!
Dianne Dare
says:I made this the first time today for a church function tonight..It was a BIG hit! Very moist! I added chopped pecans to mine! Thanks for sharing this recipe!
jabeve
says:Why put ingredients in bowl? Can you put them right in bundt pan? Unless you have to mix them? No instructions given for mixing. Cool cake in pan??? remove from pan??? again, instructions sketchy.
Please clarify!
Susan
says:Have you ever baked a cake? You most definitely have to mix the ingredients. You need to grease/spray your pan and if you mix in your pan it will make it stick. And I’m not sure why so many are having trouble with the cooling instructions. It’s really simple. As the instructions read…cool IN PAN for about 10 minutes….then remove from pan. This is a standard cake baking rule.
J Ehlers
says:This was very easy and delicious. I took out a little just in case in was going to overflow and did a small round one that will be the base for an ice cream cake. I think it still would have been fine if I had left it in the Bundt pan but this way, I’m ready for dessert #2. This is perfect for when you don’t want a plain cake-mix cake but don’t want to make one from scratch. Thanks!
Lovefoodies
says:Hi! Thanks for your feedback, and that is fabulous you now have 2 desserts!! Your ice cream cake sounds absolutely delicious and now you’ve inspired me to make something like that. I love the idea!!!
Diane Harrison
says:I have made this cake twice! It is absolutely GREAT! Moist, chocolate HEAVEN!
Elaine
says:I just made this cake. If I made it again I would pour half of the mixture in bundt pan, add some ripe banana slices (1 or 1 1/2 bananas), and pour the remainder over the top. It is quite dry. Also I sprayed and floured the pan and had to use a butter knife to loosen it as it wouldn’t release. I used spray Pam. I find sour cream really helps moisture vs saying the water.
Ada
says:Great recipe. No problem here. Except it was a little bit dry. Still delicious. Any suggestions to add some moisture? Thanks.
Tonya
says:Do you think this would make a good layer cake? 2 or 3 layers? Thanks!
Lovefoodies
says:Hi Tonya, we haven’t had any feedback of anyone trying it as a layered cake, but I don’t see why not. I think for a 3 layer, I would suggest doubling the recipe, and of course the bake time will be less than for a bundt pan, if using shallower baking tins, but do come back and let us know if you try it!
Kristen
says:Cake in the oven now. It smells DELICIOUS!!!!
Lovefoodies
says:Wooohooo! Please enjoy Kristen and have a lovely weekend!
Kim
says:I’m making this cake tonight for the second time in 5 days! It is absolutely divine! My husband and boys devoured it. If I could give it a million stars, I would. I followed the recipe to the letter and it came out perfect!
Lovefoodies
says:Hi Kim! It sounds like you have some cake monsters in your house!! So glad your hubby and boys enjoyed it so much. It’s always wonderful to hear back.
Have a lovely weekend and happy eating!!
AnneMarie DiTore
says:is this recipe not supposed to mixed with a mixer
Lovefoodies
says:Hi AnneMarie, you can use a mixer if you wish or just good old fashioned elbow grease! Whatever works best for you :)
Bre
says:I made this cake with a Gluten Free Chocolate Cake Mix and a Gluten Free Chocolate Brownie Mix and it turned out GREAT. I will add a can of cherry pie filling next time to make it a Black Forest type of cake.
Lovefoodies
says:Hi Bre, Thanks so much for your feedback! I’m glad you took the time to write in and let us know it worked well as a GF option too! The idea of the cherry pie filling sounds really lovely. Black Forest is also one of my favorites!
Andrea Forsmans
says:Have you tried it with the cherry pie filling yet? Sounds great?!
Brenda
says:Yes I did and it was too much. Made the cake too moist. I will use maraschino cherries next time.
Kathleen
says:I Substituted with coconut oil as well, I made two of these cakes. The first one I got vanilla icing instead of chocolate. The second one I made into a Samoa brownie fudge cake. I used la lechera Carmel sauce the whole can mixed with 1/4 cup of evaporated milk and microwaved until the Carmel sauce had melted. I toasted 2 cups of coconut in the oven 350 for about 10 min then mix the sauce with the coconut. Then I poured it ontop of the cake. Once that had harden I melted chocolate chips and drizzled it on top of the coconut mixture. Turned out soo good.! Thanks for the cake recipe.
Lovefoodies
says:Wow! Kathleen, your changes sound so yummy! I really love the idea of making it in to a Samoa style cake. So glad you enjoyed the recipe and thanks very much for taking the time to write in with your suggestions. Everything sounds so wonderful!