Few desserts manage to strike the perfect balance between richness, elegance, and sheer chocolate decadence like this Brownie Bundt Cake. It’s a stunning hybrid of two beloved desserts: chewy, fudgy brownies and a moist, indulgent chocolate cake, all wrapped up in the beautiful shape of a Bundt. Topped with a glossy, velvety ganache drizzle, this cake looks like it came from a high-end bakery, but it’s surprisingly easy to make at home.
This recipe is perfect for chocolate lovers, special occasions, potlucks, birthdays, or when you simply want to treat yourself and your loved ones to something extraordinary. Whether you’re a seasoned baker or just beginning your baking journey, this Brownie Bundt Cake recipe is approachable, reliable, and downright delicious.
Why You’ll Love This Brownie Bundt Cake
- Double the chocolate – Thanks to both a brownie mix and a dark chocolate fudge cake mix, the cake has layers of flavor and textures.
- Foolproof preparation – With boxed mixes and straightforward instructions, this is nearly impossible to mess up.
- Impressive presentation – That iconic Bundt shape topped with glossy ganache is always a showstopper.
- Moist and fudgy – Sour cream and oil ensure a moist crumb, while mini chocolate chips take it over the top.
- Perfect for make-ahead – It stores beautifully and even tastes better the next day.
Ingredients Breakdown
For the Cake:
- 18.3 oz box brownie mix
- 15.25 oz box dark chocolate fudge cake mix
- 4 large eggs
- 1¼ cups water
- 1 cup vegetable oil
- ¼ cup sour cream
- 10 oz mini semi-sweet chocolate chips
For the Ganache:
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
Pro Tip: Use high-quality chocolate chips for the ganache — it really makes a difference in flavor and sheen.
Kitchen Equipment You’ll Need
- 10–12 cup Bundt pan
- Mixing bowls
- Whisk or handheld mixer
- Rubber spatula
- Measuring cups and spoons
- Saucepan (for the ganache)
- Wire cooling rack
Step-by-Step Instructions
1. Prep the Pan and Preheat
Preheat your oven to 350°F. Generously grease your Bundt pan, making sure to get into every crevice. This is crucial for easy release after baking.
2. Mix the Batter
In a large mixing bowl, combine the brownie mix, cake mix, eggs, water, oil, and sour cream. Stir until the batter is completely smooth — no lumps! Fold in the mini chocolate chips evenly.
3. Fill and Tap
Pour the batter into the greased Bundt pan and smooth out the top. Gently tap the pan on the counter to release air bubbles and settle the batter.
4. Bake
Bake in the center of your oven for approximately 50 minutes. Check doneness by inserting a toothpick into the thickest part — it should come out with moist crumbs but no wet batter.
5. Cool
Let the cake cool in the pan for about 15 minutes, then invert onto a wire rack. Allow it to cool completely before adding the ganache.
6. Make the Ganache
In a small saucepan, heat the heavy cream just until it starts to simmer (don’t let it boil!). Pour it over the chocolate chips in a heatproof bowl and stir until smooth, glossy, and completely melted.
7. Drizzle and Serve
Drizzle the ganache generously over the cooled cake, letting it cascade down the sides. Allow the ganache to set slightly before slicing.
Storage Tips
Room Temperature: Store the cake covered in an airtight container for up to 3 days.
Refrigerator: Keeps well for up to a week. Bring to room temperature before serving.
Freezer: Freeze individual slices or the whole cake (without ganache) wrapped tightly for up to 2 months. Thaw in the fridge and top with ganache before serving.
Optional Add-Ins & Variations
- Mocha Twist: Add 1 tbsp instant espresso powder to the batter to intensify the chocolate flavor.
- Nutty Crunch: Stir in chopped walnuts, pecans, or hazelnuts.
- Peppermint Pop: Fold in crushed peppermint candies for a festive touch.
- Peanut Butter Swirl: Drop spoonfuls of peanut butter on top before baking and swirl with a knife.
- Gluten-Free Option: Use gluten-free versions of brownie and cake mixes.
Serving Ideas & Pairings
This cake is a standalone showstopper, but here are a few pairing ideas:
- Beverages: A glass of cold milk, espresso, or red wine (like Cabernet Sauvignon or Zinfandel).
- Sides: Fresh berries or a scoop of vanilla bean ice cream.
- Occasions: Birthday parties, anniversaries, potlucks, or simply a luxurious weekend treat.
Frequently Asked Questions (FAQ)
Can I use regular chocolate cake mix instead of dark chocolate fudge?
Yes! Dark chocolate adds depth, but a regular chocolate cake mix works just as well.
What if I don’t have sour cream?
You can substitute it with plain Greek yogurt or buttermilk.
My cake is sticking to the pan! What did I do wrong?
It’s essential to grease the Bundt pan thoroughly, especially in the grooves. Consider using a baking spray with flour for better release.
Can I use full-size chocolate chips?
Mini chips distribute more evenly, but full-size chips can be used — just know they might sink slightly during baking.
Can I make this in a regular cake pan?
You can try a 9×13 pan or two 9-inch round pans, but the baking time may vary. Start checking at the 40-minute mark.
Final Thoughts
This Brownie Bundt Cake is more than just a dessert — it’s an experience. Rich, fudgy, tender, and utterly indulgent, it’s bound to become a staple in your baking repertoire. With its elegant appearance and unbeatable taste, it’s a guaranteed crowd-pleaser whether you’re serving a dinner party or indulging in a solo midnight treat.
Share & Subscribe
If you loved this recipe, please share it with your fellow chocolate lovers and subscribe to the blog for more decadent desserts, baking tips, and kitchen inspiration. Got questions or made your own variation? Drop a comment below — I’d love to hear from you!
