This brigadeiro cake recipe is moist, rich and full of chocolate flavor, with a creamy condensed milk and cocoa filling and frosting. Every bite is soft, indulgent and delicious, finished with chocolate sprinkles for the perfect sweet touch.
If you love rich chocolate desserts, this Brigadeiro Cake Recipe is one you have to try! This moist and fluffy chocolate cake is filled and covered with a creamy brigadeiro-style frosting made with sweetened condensed milk, cocoa powder and milk. Finished with chocolate sprinkles, it’s a delicious homemade cake for birthdays, celebrations or an afternoon treat with coffee or tea.
The combination of soft chocolate cake and rich, creamy chocolate filling makes every bite incredibly satisfying. It may look impressive, but this homemade brigadeiro cake is simple to prepare and perfect for chocolate lovers.
If you're looking for more simple and delicious chocolate desserts, try these reader favorites: Chocolate Banana Bread, Simple Chocolate Cake, Easy Moist Chocolate Cake, and Chocolate Sponge Cake. They're all easy to make and perfect for satisfying your chocolate cravings.
Ingredients for Brigadeiro Cake Recipe
Here you'll find all the ingredients needed to make this recipe:
- Dark chocolate - Adds a rich, deep chocolate flavor and a smooth texture to the cake.
- Butter - Adds richness, moisture and a soft texture.
- Lemon zest - Adds a subtle citrus aroma that balances the richness of the chocolate.
- Eggs - Help bind the ingredients together and give the cake structure and moisture.
- Dark brown sugar - Adds sweetness, moisture and a intense caramel flavor.
- All-purpose flour - Provides the structure needed to give the cake its soft and delicate texture.
- Baking powder - Helps the cake rise and become light and fluffy.
- Cocoa powder - Gives the frosting and filling a rich and intense chocolate flavor.
- Milk - Helps create a smooth and creamy consistency.
- Sweetened condensed milk - Provides sweetness and creates the rich, creamy base of the brigadeiro frosting and filling.
- Chocolate sprinkles - Add a delicious chocolate finish and a little texture, giving the cake an even more festive look.
For the Cake:
Brigadeiro Frosting and Filling:
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
How to Make Brigadeiro Cake Recipe (Moist Chocolate Cake)
Step 1: For the Cake:
Preheat the oven to 180ºC (350ºF). Grease a round cake pan (23 x 7 cm (9 x 2 3/4 inches)) with butter, then dust the inside with cocoa powder, turning and rotating the pan until the bottom and sides are evenly coated.
Step 2: Separate the egg yolks from the whites. Beat the egg whites until stiff peaks form, then set aside in the refrigerator until ready to use.
Step 3: In a small microwave-safe bowl, add the chopped chocolate and butter. Microwave in short intervals until melted. Remove from the microwave and stir with a fork until smooth and creamy. Set aside.
Step 4: Using a stand mixer fitted with the paddle attachment, beat the egg yolks, brown sugar, and lemon zest on medium speed until creamy. Add the chocolate cream and milk, and mix for 3 to 4 minutes until well combined. Add the flour and baking powder and beat until you have a smooth and homogeneous batter. Finally, gently fold in the whipped egg whites with a spatula until just incorporated.
Step 5: Pour the batter into the prepared pan and bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Baking time may vary depending on your oven.
Step 6: Remove the cake from the oven and let it cool inside the pan for 10 to 15 minutes.
Step 7: Carefully turn the cake out onto a wire rack or serving dish and set aside.
Step 8: Brigadeiro Frosting and Filling:
In a medium saucepan, combine the milk, cocoa powder, and sweetened condensed milk. Cook over low heat, stirring occasionally with a wooden spoon, until the mixture thickens, about 25 minutes. Remove from the heat and let it cool for about 5 minutes.
Step 9: Using a long, serrated knife, carefully slice the cake in half horizontally. Spread the bottom layer with some of the brigadeiro cream, then place the top layer over it.
Spread the remaining cream evenly over the top and sides of the cake.
Step 10: Garnish the cake with chocolate sprinkles and serve.
Variations
• Chocolate ganache topping: Replace some or all of the brigadeiro frosting with a simple chocolate ganache.
• Extra chocolate: Add chocolate shavings or grated dark chocolate over the top.
• Birthday cake: Decorate with colorful sprinkles and candles for a homemade birthday cake.
• Coconut brigadeiro cake recipe: Add shredded coconut to the frosting or use coconut to decorate the cake.
• Strawberry chocolate cake: Add sliced fresh strawberries between the cake layers for a chocolate-and-strawberry combination.
• Two-layer celebration cake: Bake the cake in two matching pans instead of slicing one cake in half.
Tips for Making Brigadeiro Cake
• Don't overbake the cake: Start checking the cake toward the end of the baking time. A toothpick inserted into the center should come out clean.
• Beat the egg whites properly: Whip the egg whites until stiff peaks form, then gently fold them into the batter. This helps give the cake a lighter texture.
• Let the cake cool before filling: Make sure the cake has cooled enough before slicing and adding the brigadeiro filling. A warm cake can make the filling too soft.
• Cook the brigadeiro cream slowly: Keep the heat low and stir regularly while the condensed milk and cocoa mixture thickens. This helps prevent the cream from sticking or burning.
• Use a long serrated knife to slice the cake: A long knife makes it easier to cut the cake evenly into two layers.
FAQs
What is brigadeiro cake?
Brigadeiro cake is a chocolate cake inspired by brigadeiro, a popular Brazilian chocolate sweet made with condensed milk and cocoa. This version combines a moist chocolate cake with a creamy brigadeiro-style filling and frosting.
Can I make brigadeiro cake ahead of time?
Yes. You can prepare the cake a day ahead and keep it refrigerated. In fact, chilling the cake allows the filling and frosting to set and makes it easier to slice.
How should I store brigadeiro cake?
Store the cake covered in the refrigerator for up to 2–3 days.
Why did my chocolate cake sink in the middle?
An oven that is too hot can cause the cake to rise quickly before the center has finished cooking. Baking at the recommended temperature and avoiding opening the oven door too early can help the cake bake evenly.
Can I use milk chocolate instead of dark chocolate?
Yes, you can use milk chocolate, but the cake will be sweeter and have a milder chocolate flavor. Dark chocolate is recommended for a richer, more balanced taste.
You May Also Like
- Chocolate and butter cake
- Cake with buttercream and berries
- Chocolate cake with coffee cream
- Chocolate cake with raspberry cream
- Coffee cake with chocolate mousse and strawberries
- Cocoa cake with cream and berries
Follow us on FACEBOOK, INSTAGRAM, PINTEREST and YOUTUBE for more tasty recipes!
Brigadeiro Cake Recipe (Moist Chocolate Cake)
This brigadeiro cake recipe is moist, rich and full of chocolate flavor, with a creamy condensed milk and cocoa filling and frosting. Every bite is soft, indulgent and delicious, finished with chocolate sprinkles for the perfect sweet touch.
- 150 grams (5 1/3 ounces) dark chocolate
- 50 ml (1/4 cup) milk
- Zest of one lemon
- 5 medium eggs
- 150 grams (about 1 cup) dark brown sugar
- 50 grams (1/4 cup) butter
- 150 grams (1 cup) all-purpose flour
- 1 teaspoon baking powder
- 125 grams (1 cup) cocoa powder
- 250 ml (about 1 cup) milk
- 397 grams (14 ounces) sweetened condensed milk
- Chocolate sprinkles (to taste)
- For the Cake:
Preheat the oven to 180ºC (350ºF). Grease a round cake pan (23 x 7 cm (9 x 2 3/4 inches)) with butter, then dust the inside with cocoa powder, turning and rotating the pan until the bottom and sides are evenly coated. - Separate the egg yolks from the whites. Beat the egg whites until stiff peaks form, then set aside in the refrigerator until ready to use.
- In a small microwave-safe bowl, add the chopped chocolate and butter. Microwave in short intervals until melted. Remove from the microwave and stir with a fork until smooth and creamy. Set aside.
- Using a stand mixer fitted with the paddle attachment, beat the egg yolks, brown sugar, and lemon zest on medium speed until creamy. Add the chocolate cream and milk, and mix for 3 to 4 minutes until well combined. Add the flour and baking powder and beat until you have a smooth and homogeneous batter. Finally, gently fold in the whipped egg whites with a spatula until just incorporated.
- Pour the batter into the prepared pan and bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Baking time may vary depending on your oven.
- Remove the cake from the oven and let it cool inside the pan for 10 to 15 minutes.
- Carefully turn the cake out onto a wire rack or serving dish and set aside.
- Brigadeiro Frosting and Filling:
In a medium saucepan, combine the milk, cocoa powder, and sweetened condensed milk. Cook over low heat, stirring occasionally with a wooden spoon, until the mixture thickens, about 25 minutes. Remove from the heat and let it cool for about 5 minutes. - Using a long, serrated knife, carefully slice the cake in half horizontally. Spread the bottom layer with some of the brigadeiro cream, then place the top layer over it. Spread the remaining cream evenly over the top and sides of the cake.
- Garnish the cake with chocolate sprinkles and serve. Store any leftovers covered in the refrigerator for up to 2–3 days.
INGREDIENTS
- For the Cake:
- Brigadeiro Frosting and Filling:
