How to Make a Cake with Brownie Mix

How to Make a Cake with Brownie Mix

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So you have a cake to make, but all you have in the cupboard is a box of brownie mix. Don’t worry, we’ve got you covered. You can transform a brownie mix into a luscious moist chocolate cake by making a few simple modifications to the recipe.

My name is Angie, and I’ve been baking for almost 10 years. I used to use brownie, cake, and cookie mixes before I began baking from scratch. They assisted me in preparing several last-minute sweets that I would bring to school and events.

The trick is that you don’t need to have so many cartons of cake mix on hand. You can have the best of both worlds with a package of brownie mix. In this post, I’ll teach you how to make a cake out of a brownie mix.

Are you ready to see some magic? Let’s get started.

Brownie vs. Cake

At first appearance, brownies and cake are easily confused. There are, however, a few key differences that distinguish them.

Brownies are often soft and chewy in texture. They’re also more dense. In contrast, cake is lighter, softer, and more crumbly. While rising is essential for cakes, it is not as crucial with brownies.

Leavanation in brownies is caused by the aeration of eggs with sugar, which creates air inside the batter. Chemical leavening agents are used to give cakes a crumbly texture and to help them rise. Baking soda, baking powder, or both might be used. Cakes also include a lot more wheat, which gives them structure.

The three components listed below must be changed to transform a brownie into a cake.

1. Fat

If you’ve ever cooked a brownie, you’ll know how much butter to use. Brownies should ideally be moist and fudgy. The fudginess is caused by, you guessed it, fat, much more than is required to produce a cake.

To make up for the discrepancy, we may eliminate part of the fat or substitute some of it with other components like applesauce or buttermilk, or anything else that will assist the cake keep moisture without the oil and density.

You may substitute one part of the fat with one part of the replacement.

2. Eggs

Eggs are a necessary component of not just cakes, but also brownies. Egg whites are often employed as a natural leavening agent, and they contribute to a light and fluffy cake.

While egg yolks are technically a form of fat, they will help thicken the batter and make the result denser.

You may make your brownies into a cake by adding an additional aerated egg or egg white to the mix.

3. Leavening Agent

In general, unless you follow a recipe for cakey brownies, there should be no artificial leavening ingredient in brownies. Because of the aeration of the eggs and sugar, the ideal brownies have a little rise.

Yet, in cakes, the inclusion of air is critical and a distinguishing property. One to two tablespoons baking powder should be added to each box of brownie mix. This will ensure that your brownies rise into a lovely fluffy cake.

You may also use baking soda, but only in tiny quantities and only if your recipe contains acidic substances. Lemon juice, applesauce, buttermilk, or vinegar are all possibilities. Baking soda will then induce a chemical reaction.


These are some of the most frequently asked questions concerning brownie mix and cakes. I’ve responded to them below.

Why do brownies turn into cakes?

When baking powder is added to the recipe, the brownies get cakier. This chemical leavener will cause air bubbles in the batter, resulting in increased volume expansion and a cakier texture.

Can you bake 2 brownie mixes in one pan?

Fill your brownie pan approximately halfway full to allow for expansion. Two brownie mixes may be baked in a 9×13 inch pan.

What makes brownies fudgy vs cakey?

Brownies are fudgy because of their high fat content and egg density. The absence of these components, along with the inclusion of a leavening agent, results in cakier brownies.

What happens if I add an extra egg to the brownie mix?

Adding an additional egg to the brownie batter will make it looser and rise a bit higher.

How do you make brownies rise more?

To make brownies rise higher, whisk your eggs and sugar together for 7-10 minutes, or until the mixture thickens to the consistency of pancake batter. This will guarantee that there are a lot of air bubbles, which will help the brownie expand when cooked. If you don’t mind a cakier texture, you may also add baking powder.

Final Thoughts

Brownies are delicious, but the greatest thing is that they can be miraculously transformed into cakes as well. The methods outlined above provide the best of both worlds.

Have you ever made chocolate from a package of brownie mix? What did you think of it? What modifications did you make? Please let us know in the comments section below:)!

Angie’s Bio


Is cake batter the same as brownie batter?

Brownie mix is just a cake mix that lacks a leavening agent. So all you need to do is add some baking powder and oil or butter, and your fudgy brownies will be transformed into a chocolate cake! To make brownie mix into cake, use the same ingredients with a few changes.

What is the difference between cake and brownie mix?

What is the difference between cake and brownie mixes? A cake mix will have more leavener to help it rise, but a brownie mix would have very little. Brownie mixtures also include more sugar and chocolate than chocolate cake mixes.

What does adding an extra egg to brownie mix do?

They make brownies lighter, drier, and more cake-like. If you prefer this over the chewy kind, go ahead and add that extra egg. Too many eggs, on the other hand, will result in hard, heavy, and difficult brownies.

What is the best brownie mix for cake-like brownies?

Duncan Hines Chewy Fudge Brownie Mix is the best cakey brownie mix.

These cake-like brownies had a good chocolate taste and a lovely tissue paper-like top that drew our Test Kitchen crew in. Another advantage is that this recipe produces enough to fill a 13×9 pan, which is more than the other recipes on this page.

Why did my brownies turn into a cake?

Too much whisking may also result in cakey brownies. As you whisk the batter, you aerate it, which results in a lighter crumb. Finally, a cakey brownie is formed by using too much air in the batter, resulting in a fluffy and cake-like center.

How does batter turn into cake?

1) When cooked and combined with water, starches in flour undergo gelatinization, a process in which water is absorbed in the structure. As a result, the batter will’set’ from a liquid to a solid.

Can I use milk instead of water for brownie mix?

Keeping with the richer taste trend, using milk instead of water is a definite must. The fat from the milk gives taste and a fudgy texture that water cannot. Instead of water or milk, use one of your favorite flavored coffee creamers to add even more flavor.

Why do brownies taste different than cake?

The primary difference between chocolate cake and brownie is the amount of sugar, butter, and wheat used. Another distinction between cake and brownie is that leavening chemicals, such as baking soda or baking powder, are seldom used in brownies. In addition, brownies have more chocolate than chocolate cakes.

Is it cheaper to buy brownie mix or make from scratch?

The cost of making the brownies from scratch was around three times that of using a mix, due mostly to the cost of chocolate and walnuts.

What makes brownies fudgy vs cakey?

The ratio of fat to flour is everything when it comes to making a fudgy brownie. More fat than flour is used in a fudgy brownie recipe. In most cases, this is accomplished by adding additional butter or actual chocolate to your brownie recipe. A cakey brownie recipe, on the other hand, will need more flour in the fat-to-flour ratio.

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