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Chocolate Cream Cheese Brownie Cake: A State Fair Winner

The aroma still takes me back. My grandmother’s kitchen, thick with the scent of cocoa and warm butter, the gentle hum of her ancient mixer. She was a state fair regular, her cakes legendary. This Chocolate Cream Cheese Brownie Cake, with its fudgy layers and tangy filling, was her masterpiece, a ribbon-winning sensation that always felt like a warm hug on a plate. Every bite is a memory, a reminder of her love and the magic she created in that humble kitchen.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 25-30 minutes
Total Time: 55-60 minutes
Servings: 12-16
Yield: 1 cake
Dietary Type: Not Gluten-Free

Ingredients

Cake:

¾ cup water
⅓ cup butter or margarine, softened
⅓ cup shortening
3 tablespoons baking cocoa
1 ⅓ cups all-purpose flour or 1 ½ cups cake flour
1 ½ cups granulated sugar
1 teaspoon baking soda
¼ teaspoon salt
⅔ cup sour cream
2 eggs
1 teaspoon vanilla

Cream Cheese Filling:

¼ cup butter or margarine, softened
1 (3 ounce) package cream cheese, softened
2 cups powdered sugar
½ teaspoon vanilla

Chocolate Frosting:

½ cup butter or margarine, softened
2 cups powdered sugar
2 tablespoons baking cocoa
3 tablespoons milk
½ teaspoon vanilla
Walnuts, chopped (optional)

Equipment Needed

2 round 9×1 ½ inch cake pans
Measuring cups and spoons
Saucepan
Large bowl
Medium bowl
Electric mixer
Wire rack
Spatula

Instructions

Begin by preheating your oven to 350 degrees Fahrenheit.
Prepare the cake pans: Grease the bottom and sides of two 9×1 ½ inch round cake pans with shortening. Then, lightly flour the pans to prevent sticking. This ensures that the cakes release easily after baking.
In a 1-quart saucepan, combine the ¾ cup water, ⅓ cup butter (or margarine), ⅓ cup shortening, and 3 tablespoons baking cocoa.
Heat the mixture over medium heat, stirring occasionally, until it is smooth and the butter and shortening are completely melted.
Remove the saucepan from the heat and allow the cocoa mixture to cool to room temperature. This step is important because adding the hot mixture to the dry ingredients can affect the gluten development in the flour.
In a large bowl, combine the 1 ⅓ cups all-purpose flour (or 1 ½ cups cake flour), 1 ½ cups granulated sugar, 1 teaspoon baking soda, and ¼ teaspoon salt.
Using an electric mixer on low speed, gradually beat the cooled cocoa mixture into the dry ingredients. Scrape the bowl occasionally to ensure that all the ingredients are well combined and the batter is smooth.
Add the ⅔ cup sour cream, 2 eggs, and 1 teaspoon vanilla to the batter. Beat on low speed until the mixture is completely smooth.
Pour the batter evenly into the prepared cake pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Check for doneness around the 25-minute mark, as oven temperatures can vary. If the toothpick has wet batter clinging to it, continue baking for a few more minutes.
Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes.
After 10 minutes, carefully invert the cakes onto a wire rack to cool completely. Make sure the cakes are completely cool before adding the filling and frosting.
While the cakes are cooling, prepare the cream cheese filling. In a medium bowl, beat the ¼ cup butter (or margarine) and 1 (3 ounce) package cream cheese on medium speed until the mixture is light and fluffy.
Gradually beat in the 2 cups powdered sugar and ½ teaspoon vanilla on low speed until the filling is smooth and creamy.
Once the cakes are completely cooled, spread the cream cheese filling evenly between the layers.
Next, prepare the chocolate frosting. In a medium bowl, beat the ½ cup butter (or margarine) on medium speed until it is fluffy.
Gradually beat in the 2 cups powdered sugar, 2 tablespoons baking cocoa, 3 tablespoons milk, and ½ teaspoon vanilla on low speed until the frosting is smooth and spreadable.
Frost the top and sides of the cake with the chocolate frosting.
If desired, press chopped walnuts onto the sides of the cake for added texture and flavor.
Store the finished cake covered in the refrigerator to keep the cream cheese filling fresh.

Expert Tips & Tricks

Room Temperature is Key: Make sure the butter and cream cheese are softened to room temperature for a smooth, lump-free filling. Similarly, ensure the cocoa mixture is cool before adding to the dry ingredients to avoid a gummy texture.
Leveling the Layers: If your cake layers are uneven, use a serrated knife to gently level them before adding the filling. This ensures a more professional-looking final product.
Frosting Consistency: If the chocolate frosting is too thick, add a teaspoon of milk at a time until you reach the desired consistency. If it’s too thin, add a tablespoon of powdered sugar at a time.
Make Ahead: The cake layers can be baked and cooled a day ahead. Wrap them tightly in plastic wrap and store at room temperature. The cream cheese filling and chocolate frosting can also be made a day in advance and stored in the refrigerator. Bring them to room temperature before assembling the cake.

Serving & Storage Suggestions

Serve this Chocolate Cream Cheese Brownie Cake chilled for the best flavor and texture. It pairs perfectly with a scoop of vanilla ice cream or a dollop of whipped cream. Store leftover cake covered in the refrigerator for up to 3 days. Due to the cream cheese filling, it’s best to keep it refrigerated. While freezing is possible, the texture of the frosting and filling may change slightly upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	573.9 kcal	N/A
Calories from Fat	260 g	45%
Total Fat	28.9 g	44%
Saturated Fat	15.7 g	78%
Cholesterol	93.2 mg	31%
Sodium	314.1 mg	13%
Total Carbohydrate	77.7 g	25%
Dietary Fiber	1.1 g	4%
Sugars	64.4 g	257%
Protein	4.2 g	8%

Variations & Substitutions

Gluten-Free: Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to add a binding agent such as xanthan gum to help with the structure of the cake.
Dairy-Free: Use a dairy-free butter substitute and dairy-free cream cheese alternative. For the sour cream, use a plant-based sour cream alternative. Substitute the milk in the frosting with almond or soy milk.
Nuts: Instead of walnuts, try using pecans or hazelnuts for a different nutty flavor.
Espresso Boost: Add a teaspoon of instant espresso powder to the cocoa mixture for a richer, more intense chocolate flavor.

FAQs (Frequently Asked Questions)

Q: Why is my cake dry?
A: Overbaking is a common cause of dry cake. Be sure to check for doneness with a toothpick and avoid overbaking. Also, ensure your oven temperature is accurate.

Q: Can I use unsweetened cocoa powder instead of baking cocoa?
A: Yes, you can substitute unsweetened cocoa powder, but the flavor might be slightly less intense. You may need to add a little more sugar to compensate.

Q: How do I prevent the cake from sticking to the pan?
A: Greasing and flouring the pan thoroughly is crucial. You can also use parchment paper to line the bottom of the pan for extra insurance.

Q: Can I make this cake in a 9×13 inch pan?
A: Yes, you can bake it in a 9×13 inch pan. Reduce the baking time by about 5-10 minutes and keep an eye on it.

Q: What if my cream cheese filling is too runny?
A: Add more powdered sugar, a tablespoon at a time, until it reaches the desired consistency. Make sure your cream cheese and butter are properly softened but not melted.

Final Thoughts

This Chocolate Cream Cheese Brownie Cake is more than just a recipe; it’s a slice of tradition, a taste of home, and a testament to the power of simple ingredients transformed into something extraordinary. Don’t be intimidated by the multiple layers; each step is straightforward and well worth the effort. I encourage you to try this recipe, share it with your loved ones, and create your own delicious memories. Perhaps pair it with a strong cup of coffee or a glass of cold milk. And if you happen to win a ribbon at your local fair, don’t forget to share the delicious success!

Chocolate Cream Cheese Brownie Cake Recipe