This Brownie Swirl Pound Cake is a dream come true y’all! The deep, rich love affair of brownies meets the timeless elegance of classic pound cake, all topped off with a luscious chocolate glaze. Every bite is a heavenly mix of moist vanilla cake kissed with just the right touch of espresso, dancing with swirls of fudgy brownie goodness. And that sweet chocolate glaze? Child, it’s the icing on the cake! Pair it with a hot cup of coffee, and you’ve got yourself a slice of pure delight!
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Why You’ll Love This Brownie Bundt Cake
Around these parts (and by that I mean the internet), I’m known as the pound cake queen! Grandbaby Cakes started with just a few simple pound and Bundt cake recipes that took off. Even today, those recipes have a special place in my heart and my belly.
Pound cakes and bundt cakes are the perfect cake for sharing. They’re so inviting and a perfect treat for you and your girlfriends to enjoy for a brunch dessert. Or any time of day for that matter! It’s cake o’clock somewhere, I’m sure of it!
Ingredients to Make Brownie Pound Cake
There are three main components when it comes to making a brownie pound cake for dessert. For this truly delicious recipe, let’s look at a few of the key ingredients. For the full list and quantities be sure to check the recipe card.
For the Espresso-Infused Pound Cake:
- Butter: I prefer baking with unsalted butter so I have more control over the flavors. Make sure it’s at room temperature.
- Sugar: To make the pound cake you will be using regular granulated sugar.
- Eggs: Essential for adding flavor, moisture, and richness to your pound cake.
- Cake flour: Using cake flour for pound cake makes for a more tender cake than using all-purpose flour. If you can’t find it or don’t have any on hand you can easily make cake flour with flour and cornstarch.
- Sour cream: This rich, thick dairy product is the secret to a moist and dense pound cake.
- Baileys Espresso: A blend of coffee and Bailey’s creme it makes a simple way to add creamy coffee flavors to the pound cake.
- Vanilla extract: You will always get the best flavor from using real vanilla extract. It adds a warming aroma and natural sweetness to desserts.
For the Brownie Swirl
This signature brownie swirl comes together with some baking basics you should have in your pantry.
- Fat: The brownie swirl uses butter to achieve the classic brownie texture.
- Sugar: The brownie portion of the recipe uses a combination of granulated and brown sugar for a richer flavor and more moist texture.
- All-purpose flour: No need for cake flour for the brownie swirl just use regular all-purpose flour.
- Cocoa powder: For rich chocolate flavor.
For the Chocolate Glaze
- Chocolate: Use an unsweetened chocolate bar cut up into chunks for more balanced sweetness.
- Confectioners’ sugar: Powdered sugar more easily dissolves into the glaze making it smooth and creamy.
How to Make Brownie Pound Cake
Making this brownie pound cake goes together in just a few simple steps. Here’s a look at the highlights.
Step 1: Make the Brownie Swirl
- Combine the melted butter, granulated sugar, and brown sugar in a medium bowl. Mix with your hand mixer on medium speed. Add the egg and mix it into the butter and sugar mixture. Last, mix in the oil and vanilla extract.
- Mix the flour, cocoa powder, baking soda, and salt in a separate bowl. Add the flour mixture to the wet ingredients mixing in with your mixer on low speed.
Step 2: Make the Cake Batter
- Beat the butter and sugar together for 3-4 minutes on high speed until the mixture is very pale yellow and fluffy. Add the eggs one at a time to the bowl. Mix well after adding each one, stopping to scrape down the sides of your bowl as needed.
- Add the flour in two increments and mix in each with your mixer down to its lowest speed. Add the salt and baking soda. Be careful not to overbeat. Last, add in sour cream and vanilla extract, scrape down the sides, and mix until they are just combined with the ingredients.
Step 3: Assemble and Bake the Cake
- Pour half of the cake batter into the prepared bundt pan. Add half of the brownie batter over the top and swirl it into the cake batter. Repeat with the remaining batters and swirl them together. Bake the cake until a toothpick inserted in the center of the cake comes out clean.
- Cool the cake in the pan on a wire rack for 10 minutes and then invert the cake onto a serving plate. Let it cool for at least an hour or until the cake is cool to the touch.
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Step 4: Make the Glaze
- Add the butter and chocolate to a microwave-safe bowl and microwave in intervals of 30 seconds stirring after each heating.
- Whisk the confectioner’s sugar into the melted butter and chocolate mixture. Add the hot water to thin it out until it’s pourable.
- Pour it over the top of the cake.
Tips for Making the Best Brownie Cake
- Preparing the Pan. Pound cakes and bundt cakes are notorious for sticking to the pan and causing a disaster. You can avoid all of that mess by properly preparing the pan. Grease the pan thoroughly with softened butter. Sprinkle some flour in the pan, hold it over a sink, and tilt the pan in a circular motion to distribute the flour evenly. Flip the pan over and tap out any excess flour to prevent a buildup of grease and flour on the finished cake.
- Avoid Over Mixing. Always add the dry ingredients TO the wet and use the lowest speed on your mixer to combine them. Adding the flour in several increments makes it easier to combine the ingredients without overmixing. Make sure as soon as all the ingredients are mixed you stop mixing.
- Keep the Oven Door Closed. Don’t open the oven door until it’s time to check the cake for doneness. Heat escapes each time the door is open which may lengthen the baking time or result in an unevenly baked cake.
- Use Room Temperature Ingredients. Butter, sour cream, and eggs will all mix with the other ingredients more easily when they are at room temperature. I suggest pulling them all out of the fridge and letting them sit for about an hour before you start mixing your cake.
- Cool Your Cake Properly. It’s important to let the cake cool in the pan for a short time when you first remove it from the oven. This gives it a bit of time to set up so it’s less likely to break when you invert it. Then make sure you allow the cake fully before adding the glaze.
Popular Substitutions & Additions
- Add Nuts: If you like nuts in your brownies then it makes sense you might enjoy adding some nuts to this cake. Pecans and walnuts are popularly used in brownies and will work here. Mix them into the brownie portion of the batter at the end of the mixing. You can also sprinkle some over the top of the cake.
- Leave Out the Bailey’s: If you don’t want to use it in the cake you can easily replace it with half and half for a plain pound cake flavor.
- Cake Flour: If you don’t have cake flour you can make your own by replacing two tablespoons of all-purpose flour with cornstarch for each cup of flour.
- Unsweetened Chocolate: You can use semi-sweet chocolate instead but your chocolate glaze will likely be sweeter.
- More Intense Espresso Flavor: Replace the hot water in the glaze with espresso or hot coffee.
What to Serve with Brownie Cake
Whether you’re serving this up for the holidays, a family gathering, or dinner, here are some additional ideas for serving!
- Take It Over the Top. Add a drizzle of caramel sauce or dollop of fresh whipped cream with your brownie bundt cake.
- Great For Holidays. Serve up this brownie pound cake at the end of your holiday dinner after enjoying loads of fried turkey with turkey gravy, Southern stuffing, mashed sweet potatoes, and cranberry sauce.
- Serving a Crowd? Create a dessert table with this pound cake at the center and then surrounded by other favorites such as pecan pie bars, chocolate bourbon pecan pie, and vanilla cupcakes. I like to mix it up with different styles of desserts, flavors, and spins on the classics.
- Drinks to Serve with Cake. Enjoy your favorite coffee drink or a caramel hot chocolate!
- More Chocolate Desserts! From a chocolate chess pie to some hot chocolate cookies, or chocolate chip cookie bars, the possibilities are endless!
How to Store Brownie Pound Cake
If you’re lucky enough to have leftovers, here’s how to keep that deliciousness fresh for longer. First things first, make sure it’s all covered up. You can snuggle it in some plastic wrap or tuck it into an airtight cake container – either way, you’re keeping that moist goodness locked in.
How long will brownie pound cake last?
If properly wrapped your baked brownie pound cake will last at room temperature for up to 2 days. To extend its shelf-life I suggest refrigerating it for up to five days. Beyond that time frame your best bet is to freeze it.
Can I freeze brownie bundt cake?
Yep boos, you can but I find it freezes better without the glaze. If you want to make the cake ahead of time you can freeze it after it’s baked and fully cooked. Wrap up the whole cake tightly in plastic wrap and then again in foil. Store it in the freezer for up to three months. When you’re ready to serve it, allow it to thaw overnight. Then make the glaze and pour it over the top.
If the cake has already been glazed and you want to freeze it. It’s best to flash-freeze it first and then wrap it up in plastic and foil. Then return it to the freezer and store for up to six months.
Frequently Asked Questions
Let it cool in the pan first. Then turn a plate or serving upside down over the bundt pan. Grip the edge of the plate and the pan and turn it right side up, keeping them together. Set the plate down on the table and lift up on the baking pan a bit to see if the cake releases. If it seems to be a little stuck you can gently shake the pan or tap it to release the cake. You can also let the pan sit inverted on the plate and gravity will likely help the cake release.
My favorite tool to use is a wooden or metal skewer. It’s narrow enough to create a nice even pattern of swirls in the cake. It’s also super helpful to do start with half of the batters and swirl them together. Then add the remaining batter and swirl them. This way you get swirls from the top to the bottom of your pound cake.
Typically I see three primary causes of a dry pound cake. These include excessive mixing, incorrect cooking times, and inaccurate measurements. It’s important to handle the flour carefully when incorporating it into the batter by using the lowest mixing speed and stopping as soon as the ingredients combine, avoiding over-activation of gluten. To prevent overcooking, place the cake in the oven’s center rack and closely monitor it during the final 10-15 minutes of baking, as oven temperatures can vary. Periodically check and calibrate your oven’s temperature to ensure accurate baking. Additionally, when measuring dry ingredients like flour, use a spoon to scoop and level it off with a knife, reducing the risk of adding excessive flour that could result in a dry cake.
If you’re all about that brownie life and can’t resist a good pound cake, then let me tell you, this brownie pound cake is going to steal your heart! It’s a match made in dessert heaven – the best of both worlds. Imagine this y’all: buttery, tender pound cake swirled with rich brownie batter, all crowned with a sinfully decadent chocolate glaze. This cake ain’t just a treat; it’s a celebration, perfect for any and every occasion.
More Pound Cake Recipes
- Cream Cheese Pound Cake Recipe
- Fresh Strawberry Pound Cake Recipe
- Brown Sugar Pound Cake Recipe
- Deep Chocolate Pound Cake Recipe
- Sweet Potato Chocolate Marble Cake
- Peach Pound Cake
- Baileys Chocolate Bundt Cake Recipe with Cream Cheese Filling
*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
Brownie Swirl Pound Cake
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Equipment
Ingredients
For the Brownie Swirl
- ¼ cup Unsalted butter melted
- 1/2 cup Granulated sugar plus 2 tablespoons
- ¼ cup Brown sugar packed
- 1 large Egg room temperature
- 1 teaspoon Pure vanilla extract
- 1/4 cup All-purpose flour
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon kosher salt
For the Cake
- 1 cup Unsalted butter room temperature
- 2 cups Granulated sugar
- 4 large eggs room temperature
- 2 cups Cake flour sifted
- ½ teaspoon kosher salt
- 1/8 teaspoon Baking soda
- ½ cup Sour cream room temperature
- ¼ cup Baileys Espresso
- 1 tablespoon Pure vanilla extract
For the Glaze
- 3 tablespoons Unsalted butter
- 4 ounces Unsweetened chocolate coarsely chopped
- pinch kosher salt
- 1/4 teaspoon vanilla extract
- 1/2 cup Confectioners' sugar plus 2 tablespoons
- 4-5 tablespoons Boiling water
Instructions
For the Brownie Swirl
- In a medium sized bowl, add melted butter, granulated sugar and brown sugar and mix with your hand mixer on medium speed.
- Add the egg and vanilla mix well!
- Combine flour, cocoa powder, and salt in a bowl. Reduce speed of mixer.
- In intervals, add flour mixture to wet mixture until all ingredients are incorporated.
For the Cake Batter
- Start by preheating your oven to 325 F then liberally spray a 12 cup bundt pan with non-stick baking spray or grease with my cake release.
- In your stand mixer bowl, add butter and sugar and mix for 3-4 minutes on high speed until very pale yellow and fluffy.
- Next add eggs, one at a time, combining well after each addition and scraping down the sides of your bowl as needed.
- Turn your mixer down to its lowest speed, and slowly add flour into batter in two increments then add salt and baking soda. Be careful not to overbeat.
- Lastly add in sour cream, Baileys and vanilla extract, scrape down sides and mix until just combined and turn off the mixer.
To Assemble and Bake
- Pour half of the cake batter into the prepared bundt pan then dollop half of brownie batter over it and swirl it into cake batter. Finally repeat with remaining cake batter and brownie batter swirling the last amount. Bake for 1 hour and 10-20 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Cool in a pan on a wire rack for 10 minutes then invert the cake on a serving plate or platter for at least an hour or until the cake is cool to touch.
For the Glaze
- Add the butter and chocolate to a microwave safe bowl and microwave for about 1 1/2 minutes in intervals of 30 seconds stirring after each heating.
- Once completely melted and smooth, add in salt and vanilla then whisk in the confectioners sugar then add in hot water to thin.
- Check consistency to make sure it is pourable then pour over cooled cake and serve.
Notes
- Preparing the Pan. Pound cakes and bundt cakes are notorious for sticking to the pan and causing a disaster. You can avoid all of that mess by properly preparing the pan. Grease the pan thoroughly with softened butter. Sprinkle some flour in the pan, hold it over a sink, and tilt the pan in a circular motion to distribute the flour evenly. Flip the pan over and tap out any excess flour to prevent a buildup of grease and flour on the finished cake.
- Avoid Over Mixing. Always add the dry ingredients TO the wet and use the lowest speed on your mixer to combine them. Adding the flour in several increments makes it easier to combine the ingredients without overmixing. Make sure as soon as all the ingredients are mixed you stop mixing.
- Keep the Oven Door Closed. Don’t open the oven door until it’s time to check the cake for doneness. Heat escapes each time the door is open which may lengthen the baking time or result in an unevenly baked cake.
- Use Room Temperature Ingredients. Butter, sour cream, and eggs will all mix with the other ingredients more easily when they are at room temperature. I suggest pulling them all out of the fridge and letting them sit for about an hour before you start mixing your cake.
- Cool Your Cake Properly. It’s important to let the cake cool in the pan for a short time when you first remove it from the oven. This gives it a bit of time to set up so it’s less likely to break when you invert it. Then make sure you allow the cake fully before adding the glaze.
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Can you substitute Baileys with something else?
You can use regular coffee or espresso. Hope you enjoy!
Absolutely delicious. Thank you so much for sharing your recipes with the world. I used bittersweet chocolate for the glaze because it was what I had at home, but still so moist and so delicious.
You’re so welcome! I am glad you enjoyed it!
I am turning 65 on Sunday and since I am the baker of the family I am choosing to make this cake for my birthday cake. I LOVE marble pound cake (entenmanns LOL) and have never tried to make on. But your Lemon pound cake was to die for so wish me luck!!!
Hooray! I know you will do an amazing job!