How To Make Cake Like Brownies?

Brownies are a classic dessert that people of all ages love. They are easy to make and can be enjoyed as a snack or dessert.

While traditional brownies are fudgy and dense, it is possible to make a lighter and softer version that is more like a cake.

Whether you are a beginner baker or an experienced pro, you will find this recipe easy to follow, and the results will surely impress. So, let’s get started!

My favorite baking mystery is how to make brownies more cake-like. But “how do you do it?” is one of those million-dollar questions.

Whether you prefer fudgy brownies or cakey brownies, most people have a preference. Knowing how to make either kind of brownie is essential.

Since I’ve been a long-time brownie fanatic, I keep my favorite recipes for at least one of each kind in my arsenal. I would say that my Mother’s classic recipe was definitely more fudge-like than mine.

Then again, who doesn’t crave a good old cake-like brownie at times, like those you might find at your local coffee shop?

If you want a cake-like brownie mix, just add an extra egg to your brownie batter. A copy of the directions can be found on the back of the box.

What Is A Cake-Like Brownie?

There is some similarity in texture between cake-like brownies and the cake itself, but there are more factors at play. There should be more air in the crumb of a cake-like brownie, and its overall texture should be softer.

Conversely, a fudge-like brownie should be moist, rich, and chewy with a rich chocolate flavor.

In general, brownies don’t have a reputation for being finicky since most recipes follow a tried-and-true process.

Nevertheless, adjusting the ingredients or how they are combined is crucial.

Fudge-like brownies? What are they?

Because most people prefer fudge-like brownies, let’s examine the ingredients that make them so. In general, brownie recipes follow the following instructions:

  1. Melt butter
  2. Add egg
  3. Add sugar
  4. Add flour
  5. Add chocolate
  6. Bake

In this case, heating them gently is the key to melting the ingredients. It differentiates brownie batter from most other baked goods, such as cookies, muffins, cakes, and pastries.

If you melt ingredients before combing them in baking, you’ll get a more thin, moist, dense, or fudge-like result.

A dense cake and thin and chewy cookies are the perfect combinations. Butter that has been softened or cooled tends to produce more fluff and lighter crumbs in cakes and cookies.

Think of what would happen if you were to make pastry with melted butter, for instance. Consider combining cold butter with flour and forming a dough ball, then rolling it out and baking it to a crispy, risen crust. Melt butter and mix it with flour in the other bowl.

You would end up with more liquid or paste than any dough-like substance.

Baking it would probably produce a thin, oily, and crunchy…something. What would happen if you tried? I’m not sure there would be a word for it!

Making A Brownie More Cake-Like

Aside from the ingredients, the quality of the ingredients is also important. It’s typical to combine the following ingredients in your brownie recipe:

  • Butter
  • Eggs
  • Granulated sugar
  • Flour
  • Chocolate
  • Baking powder
  • Salt

There aren’t that many differences between these ingredients and, for example, a cookie. Obviously, there are some variations (cookies sometimes use brown sugar and white sugar or just brown sugar, whereas brownies usually use only white sugar).

There should be no change in flour and eggs, as well as butter; however, how you prepare it is important. Cookies are typically made with cold or room-temperature butter, whether they drop cookies or cut-out cookies.

What Do Cookies Have To Do With It?

The most likely reason why a cake-like cookie is similar to one would be that it’s made with more flour, butter, and/or less sugar, resulting in a softer, fluffier texture. Baked goods containing sugar should be considered a liquid since it melts.

When granulated sugars are exposed to high temperatures, they begin to melt. The more sugar there is, the more moisture there will be!

In addition to the type of sugar, there is, of course, the sugar’s consistency; brown sugar is softer and chewier, while granulated sugar results in the crisp edges we all enjoy in brownies. At least, that’s how I feel.

How Can I Apply This To Brownies?

Your flour should be adjusted, as I believe this is the easiest change you can make. Keeping all the other ingredients the same will automatically decrease the ratio of the other ingredients, as any adjustment to one ingredient will decrease the ratio of the other.

As brownies are primarily composed of fat, eggs, sugar, and flour, increasing the flour will decrease the proportion of fat and sugar, making the brownies softer and less chewy and dense.

For brownies that aren’t too rich or oily, you can substitute applesauce for butter or some other moisturizing ingredient if you’d prefer.

To create a lighter texture, it is possible to use a replacement for butter that has been melted before baking. This is going to create an oilier product.

Changing multiple things in baking is often necessary to achieve the right balance when you change more than one thing. Using the right flour will make it easier for you.

Chocolate Cake Like Brownies Recipe

Would you rather eat chocolate brownies that are soft, chewy, and fudgy than ones that are dense, chewy, and fudgy?

The brownies turn out just like those your mom used to make – you’ll love them!

Those who like cake brownies love them for their chocolate taste and ease of preparation.

A quick and easy homemade baking recipe such as this one for chocolate cake brownies will show you how easy and quick it can be.

They are simply stirred together in a pot with a wooden spoon. You can bake them in a pan if you spread them out first.

Creating chocolate cake-like brownies requires a recipe that calls for sufficient milk and flour.

You will get lusciously light and tender results whenever you make these brownies. Just leave out the nuts if you prefer chocolate brownies without nuts.


  • 2 eggs
  • 1 1/4 cups sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 cups flour
  • 1 teaspoon vanilla
  • 3/4 cup butter
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 cup milk
  • 1 cup chopped walnuts or pecans


  • Preheat the oven to 350 degrees F.
  • Grease a 15x10x1-inch baking pan and set aside.
  • Melt the butter in a saucepan over medium heat.
  • After the saucepan has been removed from the heat, add the sugar and cocoa powder, and stir well until the sugar is dissolved.
  • Then beat in the eggs and vanilla lightly with a wooden spoon until they are well combined.
  • Add the flour, baking powder, and baking soda to a separate small bowl.
  • In a large bowl, combine flour, cocoa powder, and milk, stirring well to blend together.
  • Stir in the nuts if using.
  • Pour batter into the prepared pan and spread evenly.
  • The cookies need to be baked for 15 to 18 minutes or until they are clean when a wooden toothpick is inserted near the center.
  • Cut your tasty cake-like brownies into whatever size and shape you like after two hours on a wire rack.

Final Words

To lighten it up even more, swap out just a portion of the butter for something lighter. Apple sauce can be substituted for a small amount of sugar if you desire more.

Unfortunately, the process of making brownies (melting the butter, etc.) is critical to the flavor and consistency of the brownie.

I wish you the best of luck with your brownie-making adventures, and if you’re feeling adventurous, you could turn your brownie mix into a cake!

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