Strawberry Brownie Cake

This is an amazingly decadent strawberry brownie cake with a luscious filling made with sweetened condensed milk and cream.

Everybody loves brownies, at least; I don't know anybody who doesn't! But this strawberry brownie cake is more than just a regular brownie; it is a brownie brought to the highest possible level!

A moist and rich strawberry torte with a brownie cake base and an amazingly sweet and decadent condensed milk filling! You will just love this cake!

Recipe ingredients

How to make a brownie cake from scratch?

Most of the brownie cake recipes I see online use brownie mix. I really don't understand this, as it takes probably only 5 minutes more to mix the ingredients needed for a brownie cake. So, there is really no need for mixtures full of chemicals and weird stuff.

Here is all you have to do:

• Prepare the pan—you will also need to do that when baking a bought brownie mix.
• Mix together the oil, vanilla extract, sugar, and eggs and whisk until well combined – it takes 2 minutes to weigh and place the ingredients into a bowl and less than another one to mix them well.
• Mix together the flour, baking powder, cocoa powder, and salt and add slowly to the wet mixture – it takes 2 minutes to weigh the ingredients (probably less if using a kitchen scale) and less than a minute to combine.
• Pour into the prepared form. That's it!

So, about a total of 5 minutes! I really think that's worth it!

Bake:

• The cake needs about 25 to 30 minutes in the oven, but it really depends on your oven.
• Check by inserting a toothpick in the middle of the brownie. The toothpick should still have some crumbs hanging on it.
• Don't overbake.
• Let cool completely before slicing and filling.
• If making the brownie cake one day in advance, let it cool completely, wrap it in cling film/plastic wrap to prevent it from drying, and keep it at room temperature until ready to be filled.

How to make the filling?

Making the filling for the strawberry torte is super easy as well.

• Pour the condensed milk into a bowl and add the water. Mix well.
• If using instant vanilla pudding powder (the one recommended above), beat it in for 1 minute. Chill while you whip the heavy cream.
• If using a package of instant vanilla pudding, beat it into the condensed milk mixture and chill for 5 minutes.
• Whip the heavy cream and fold it carefully into the condensed milk–pudding mixture. Chill for about 10-15 minutes or until thickened.

Assemble:

• Wash and dry the strawberries. Only hull them after you wash them, or they might become watery. Slice them thickly.
• Slice the brownie base horizontally, using a long, jagged knife, to obtain two slices.
• Place one slice on a cake platter. Spread half of the filling and some of the sliced strawberries on top. Place the second brownie slice on top, press gently, and top with the rest of the filling. Arrange the remaining strawberries on top.
• Drizzle with some chocolate glaze, if using any.
• The chocolate glaze is optional but good.

More brownies?

Recipe

Strawberry Brownie Cake

This is an amazingly decadent strawberry brownie cake with a luscious filling made with sweetened condensed milk and cream.

5 from 3 votes

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Course: Cakes

Cuisine: American

Prep Time: 30 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 1 hour hour

Servings: 12 people

Calories: 470kcal

Author: Adina

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Ingredients 

Brownie base:

• ▢ 180 ml neutral-tasting vegetable oil for instance, canola, 6 fl.oz/ ¾ cup
• ▢ 1 teaspoon vanilla extract
• ▢ 250 g granulated sugar 8.8 oz/ 1 ¼ cup
• ▢ 3 eggs
• ▢ 90 g all-purpose flour 3 oz/ ¾ cup
• ▢ 60 g cocoa powder unsweetened, 2 oz/ ½ cup
• ▢ ½ teaspoon baking powder
• ▢ a pinch of salt

Filling:

• ▢ 1 can sweetened condensed milk 14 oz/ 400 g
• ▢ 1 package instant vanilla pudding (Note 2)
• ▢ 120 ml cold water 4 fl.oz/ ½ cup
• ▢ 230 ml heavy cream 7.7 oz/ 1 cup
• ▢ 450 g strawberries 1 lb
• ▢ some chocolate glaze for garnish, optional

Instructions

• Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Grease a 24 cm/9-inch round springform and line the base and the sides with baking paper.
• Wet ingredients: Mix the oil, vanilla extract, sugar, and eggs and whisk until well combined.
• Dry ingredients: Mix the flour, baking powder, cocoa powder, and salt and add slowly to the wet mixture. Combine well and pour the mixture into the prepared pan.
• Bake: Level the batter, and bake for 25 to 30 minutes or until a toothpick inserted comes out with only a few crumbs. Leave the brownie base cool completely.
• Filling: Mix the sweetened condensed milk and the cold water in a large bowl.
• Vanilla pudding: If using instant vanilla pudding powder (the one recommended in the notes), beat it for 1 minute. Chill while you whip the heavy cream.

  If using a package of instant vanilla pudding, beat it into the condensed milk mixture and chill for 5 minutes.
• Whip the heavy cream until stiff and fold into the pudding mixture. Chill the mixture for about 10 minutes to allow it to thicken a bit.
• Strawberries: Wash and dry the strawberries very thoroughly. Slice them thickly.
• Assemble: Cut the brownie base horizontally with a long, jagged knife to obtain two slices. Place one piece on a cake platter. Spread half of the filling and some of the sliced strawberries on top. Place the second brownie slice on top, press gently, and top with the rest of the filling. Arrange the remaining strawberries on top. Drizzle with some chocolate glaze, if using any.
• Chill until ready to serve.

Notes

1. Always use a digital kitchen scale in baking; it ensures the best results (Amazon affiliate link).
2. I live in Germany, so I used 1 package of Dr. Oetker Galletta Instant Cremepulver for 500 ml milk. In the US, you can use 1 package of instant vanilla pudding (4 oz).

Nutrition

Serving: 1slice | Calories: 470kcal | Carbohydrates: 53g | Protein: 7g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 17g | Cholesterol: 80mg | Sodium: 110mg | Fiber: 2g | Sugar: 43g

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