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
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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
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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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Celebration Coconut Cake.
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Toasted Coconut Cupcakes.
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Strawberry Shortcake Cake, a wonderful refreshing classic sponge cake packed with fresh strawberries and a whipped cream frosting.
Chris Leggett
says:I want to make this cake but I live at a high-altitude (8,000 feet). Is there anything I need to change in the recipe to accommodate the altitude? I’d really appreciate your help on this! Thank you!
Sammi
says:I just made this cake for my mom, the chocolate lover….she LOVED it! We all did! Thanks for the amazingly simple and delicious recipe. :)
Teresa Miller
says:I made this once, and too much batter for the bundt pan.. it baked out of the pan, I made it the second time filling my bundt pan to a safe level and I poured the remaining batter in a prepared loaf pan, baked both together for 45 minutes.. came out perfect. I will be making this again, it is delicious. Thank-you for sharing.
Tina Roberts
says:I’m going to make this for my Bonko ladies in March. Never made it before so I’m a little anxious. After reading the reviews I’m feeling confident about how it will turn out. I’m going to put just a little twist of my own into the mix. I’m going to add butterfinger bits into it. I plan to server vanilla bean ice cream with it. Fingers crossed.
Paula Marie Bain Center
says:How long do I cool it before I invert it to a plate
Lovefoodies
says:Hi Paula, you should leave it to completely cool before putting on a plate because the steam will make the bottom go soggy. If you have a cooling rack, wait 20 minutes from the oven and then invert it on to that. Hope that helps!
Linda
says:The directions say to cool 10 minutes before removing from the bundt pan.
Dm
says:Just made this cake and it turned out beautiful!! So easy to make too! Thank you so much!!!
Kristy
says:I have made this before and it is wonderful. Today I am making one to take to a family that is sick.
Teresa Baker
says:I used a Ghirardelli brownie mix with chocolate chunks and the cake mix and made a two layer cake with buttercream frosting for my daughter’s birthday-it was absolutely delicious- I followed the recipe exactly. Thank you for the recipe!!!!
Teresa Baker
says:I would like to make a traditional cake with this recipe using two cake pans and buttercream frosting – will this recipe work with two cake pans and taste good with the buttercream?
Lovefoodies
says:Hi Teresa, yes that should be fine. Just remember to reduce the cook time, I would estimate approximately 20 – 25 minutes if your pans are shallow.
It sounds delicious what you plan to do! Have a lovely week ahead
Amy Denson
says:Teresa, did you end up making this in a regular cake pan? Wondering if it turned out OK.
Teresa Baker
says:Yes I did – I made a traditional birthday cake 2 layer 9 inch round with vanilla buttercream frosting I broke up bits of chocolate to decorate the cake on top. the cake was absolutely delicious I didn’t change the recipe just the pans. It came out perfectly moist and very chocolatey everyone loved it .
Deborah Belknap
says:Made this cake for a birthday & it was a big hit! Definataly will be my go to cake, followed the recipe & it came out perfect! Thank you for sharing this recipe!
Kallie Small Ewing
says:My daughter asked for a brownie chocolate cake, this did not dissapoint. It was for her bday so I chose a different frosting and was highly disappointed. I will make this again but will use what you suggest for frosting. ?Thanks for posting this!
Alicia Worsham
says:Ohhhhh my goodness!!!! This cake was AMAZING!! My hubby and I couldn’t wait for it to cool all the way before trying it, so we cut 2 slices out and heated just a bit of the icing- it was soooo good warm!! He asked me to make this cake every day! :)
Toni Henderson
says:Thanks so much for this recipe. Made it while visiting my grands. The whole family loved it!
Colleen Pieper
says:I’ve been reading your comments and I’d like to make a few suggestions. When you say you followed the recipe completely, you have to remember that all ovens heat differently.if it says baking time is 50-55 mins. Start checking at 45 mins. I also have a oven thermometer to check and make sure it’s the same as you set the oven on when it comes up to temp. I would say, try it again, it’s worth it.
Colleen Pieper
says:Nana’s chocolate cake is DELICIOUS!! This is the 3rd time I’ve made it. I added a small twist by drizzling some carmel topping on top before putting in oven. It seeped in to the cake and when it cooled, I drizzled the chocolate frosting first and after a half hour I drizzled more carmel topping over the chocolate. I have never had a problem with it running over or falling when out of the oven cooling. Never have any leftovers of this cake
Penny
says:I would love to know how you add the cream cheese filling!
Tina
says:I layered half of the batter in the bottom of the bundt, put a layer of cream cheese filling (recipe I found on Pinterest) then put the rest of the batter on top. Baked for the same amount of time. It was delicious!