This Super Simple Brownie Bundt Cake couldn’t be an easier – just blend together a chocolate cake mix with a brownie mix, add a few ingredients and get the most decadent and intense chocolate cake you’ve ever had! All the beauty of both chocolate cake and brownies in one bite!
This cake takes just 6 ingredients! It is so easy and fast to make. Put everything in your bowl and mix with the whisk attachment until smooth. Pour into your bundt pan and bake. So simple! Your home will fill with the most enticing aromas as this cake bakes. Your mouth will be watering before it even comes out of the oven.
Finding gluten-free cake mixes can be challenging. If you have trouble, you can order them online. I like King Arthur’s mixes and you can order them directly from King Arthur on their website. Take a look around while you’re on there – they have amazing high quality products. I use their parchment paper sheets all the time.
A clue – if you buy parchment sheets that are cut to fit baking half sheet pans (the normal size for home use) and have nowhere to store them, you can do what I do. I put them between two of my baking sheets which keeps them clean and flat for perfect baking every time.
King Arthur also sells the original classic bundt pan if you are in the market for a new one or a different design. I love this classic design because it has handles making flipping it over onto the wire cooling rack much easier. If you don’t already have one, it would make a great addition to your holiday/birthday lists!
I recommend you use a large bundt pan for this cake such as the original classic pan sold by King Arthur. If you are using a smaller capacity pan, only fill it about 3/4 full, you don’t want it to overflow. If you are baking it in a smaller bundt pan and are concerned about it spilling over you can place the pan on a baking sheet. Bake any extra batter in a second smaller buttered baking pan. Also, be sure you butter both thoroughly so nothing sticks.
The more intricate the design of the bundt pan, the more careful you need to be when buttering it. Tight corners tend to get missed and may cause sticking.
If you don’t want to add the chocolate ganache over the top, you can use a sprinkling of powdered sugar in its place. It will save you some money since chocolate is getting more expensive these days, and we all can use any help we can get!
King Arthur has a product I’ve used for years called Snow White Non-Melting Sugar. It is powdered sugar that doesn’t soak in and remains looking like it was just sprinkled on. Great for many applications including gingerbread and lemon bars!
This couldn’t be any easier to make. Whisk together the two cake/brownie mixes, add remaining ingredients and mix until smooth. Pour into your buttered pan and bake. That’s it! Everyone can make this cake and your kids will love helping you create an incredible dessert for your family or guests at a dinner party!
It also travels well, making it perfect for potlucks, picnics, church gatherings, etc. It also feeds a crowd – even better! This is a very rich cake, especially if you add the chocolate ganache topping. You can cut smaller slices and everyone will still be thrilled!
Give this amazing Super Simple Brownie Bundt Cake a try and I know you will fall in love with it! So deeply chocolatey and tender, each bite is better than the last.
Have a wonderful week and I will see you back here again on Friday for another delightful recipe. Enjoy!
If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!
Ingredients needed for Super Simple Brownie Bundt Cake:
- Brownie Bundt Cake: Chocolate cake mix (GF if needed), fudgy brownie mix (GF if needed), eggs, water, oil, sour cream, vanilla
- Ganache: Chocolate, heavy cream, sugar, vanilla
PRO Tip:
When adding eggs to recipes, I always break them one at a time into a small bowl first, make sure they are fresh, and then add them to the other ingredients. One bad egg will ruin the whole cake!
How to make Super Simple Brownie Bundt Cake:
1.Make the Cake: Whisk together the chocolate cake mix and brownie mix. Add and mix in the eggs, water, oil, sour cream, and vanilla. Whisk until smooth and creamy. Scrape the bowl well.
2. Pour the batter into a well-buttered bundt pan. Run a knife through the batter several times to release air bubbles. Bake at 350°F (180°C) for 45 to 60 minutes until a toothpick comes out with a few moist crumbs. Place the cake pan on a wire rack and cool for about 15 minutes. The edges should pull away from the pan.
3. Invert the cake onto the wire rack and cool completely – check the interior of the center to be sure it is fully cooled. Transfer to a serving platter.
4. Make the Ganache: Place the chopped chocolate in a heatproof bowl and set aside. Stir the heavy cream and sugar together in a saucepan and warm over medium heat. Stir constantly with a heatproof spatula until the cream is hot and the sugar is dissolved; do not boil.
5. Pour the hot cream over the chopped chocolate and let sit for 3 minutes to start melting. Whisk until fully melted and smooth, then mix in the vanilla. If the glaze is too thin, let it sit for a minute or so to thicken as it cools. If it is too thick, whisk in another tablespoon of cream or set the bowl over a pan of simmering water and warm gently over low heat, stirring constantly.
6. Dollop the ganache over the top of the cooled cake, easing it over the edges to slide down the sides. Let set about 10 minutes before slicing and serving.
PRO Tip:
Be sure to stir the cream and sugar as they heat over medium to avoid scorching as the sugar tends to want to stick to the bottom. Do not let it boil!
PRO Tip:
For the cleanest slices, heat your sharp knife under running hot water, wipe dry and make your first cut. Repeat the heating and wiping dry between each cut.
Recommended Tools (affiliate links; no extra cost to you):
Gluten-Free Tips:
You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. Use grams, they are much more accurate than pounds and ounces.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Super Simple Brownie Bundt Cake (GF)
This Super Simple Brownie Bundt Cake couldn’t be an easier – just blend together a chocolate cake mix with a brownie mix, add a few ingredients and get the most decadent and moist cake you’ve ever had! All the beauty of both chocolate cake and brownies in one bite!
Ingredients
Brownie Bundt Cake
- 1 box gluten-free chocolate cake mix, such as King Arthur (22 oz; 624g) or regular chocolate cake mix (about 15 oz; 425g)
- 1 box gluten-free fudge brownie mix, such as King Arthur (17 oz; 482g) or regular fudgy brownie mix (about 18 oz; 510g)
- 4 (200g) large eggs
- 1-1/4 cups (284g) water
- 1 cup (198g) vegetable oil
- 1/4 cup (57g) sour cream
Chocolate Ganache Topping
- 1 cup (170g) finely chopped bittersweet chocolate or chips (such as Guittard)
- 1/2 cup (113g) heavy cream, or as needed
- 2 to 3 tbsp granulated sugar, to taste
- 1 tsp pure vanilla extract or vanilla paste
Instructions
1. Preheat the oven to 350°F (180°C). Prepare a large bundt pan by buttering it thoroughly.
2. Prepare the Cake Batter: In a large bowl or the bowl of your stand mixer, whisk together the cake and brownie mixes. Whisking until evenly combined. Add the eggs, water, oil, and sour cream to the bowl. Use your stand mixer with the whisk attachment or a hand mixer to combine the ingredients together until smooth and creamy.
3. Pour the cake batter into your prepared bundt pan – do not fill more than 3/4 full. Run a table knife through the batter in several places to release any trapped air bubbles. Pop them with a toothpick or sharp knife as they rise to the surface.
4. Bake the Cake: Bake the cake in the hot oven for 45 to 60 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Place the cake on a wire rack and allow the cake to cool for about 15 minutes in the pan. The cake should pull away from the sides of the pan as it cools.
5. Invert the cake onto the wire rack, remove the cake pan, and continue to cool to room temperature. Check inside the center to be sure it is fully cooled.
6. Make the Ganache: Place the chopped chocolate in a heatproof bowl and set aside. Stir the heavy cream and sugar together in a saucepan and warm over medium heat. Stir constantly until the cream is hot and the sugar is dissolved; do not boil.
7. Pour the hot cream over the chopped chocolate and let sit for 3 minutes to start melting. Stir or whisk until fully melted and smooth, then mix in the vanilla. If the glaze is too thin, let it sit for a minute or so to thicken as it cools. If it is too thick, set the bowl over a pan of simmering water and warm gently over low heat, stirring constantly. You can also add a teaspoon more cream to thin it slightly if needed.
8. Pour the glaze over the top of the cooled cake, easing it over the edges to drip down the sides. If using decorations, add them now on top of the wet ganache. Set aside to let the ganache firm up before slicing, about 10 minutes.
9. Leftovers can be stored in an airtight container at room temperature or in the refrigerator.
Recipe found at www.theheritagecook.com
Notes
You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. Use grams, they are much more accurate than pounds and ounces.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Adapted from June of Practically Homemade
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 502Total Fat: 47gSaturated Fat: 14gUnsaturated Fat: 33gCholesterol: 97mgSodium: 78mgCarbohydrates: 13gFiber: 4gSugar: 3gProtein: 7g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.
If you enjoyed this recipe, be sure to follow me on social media so you never miss a post:
Create a New Tradition Today!
Welcome! The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. Please see the Disclaimers/Privacy Policy page for additional details. Unauthorized use, distribution, and/or duplication of proprietary material from The Heritage Cook without prior approval is prohibited. If you have any questions or would like permission, please contact me. We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon Associate, I earn a small amount from qualifying purchases without any additional cost to you. This page may contain affiliate links. The author makes no claims regarding the presence of food allergens and disclaims all liability in connection with the use of this site.
Leave a Reply