Brownie Refrigerator Cake

Craving a dessert that’s rich, creamy, and simply irresistible? This Brownie Refrigerator Cake is the perfect answer! Combining the indulgence of a fudgy brownie base, a creamy layer, a luscious chocolate pudding filling, and a fluffy whipped topping, this cake is bound to be a hit at any gathering. Plus, it’s incredibly easy to make and can be prepared ahead of time.

Why This Recipe Works

Easy Preparation: Using a brownie mix simplifies the base, while the creamy and chocolate layers come together in no time.

Perfect Make-Ahead Dessert: The cake needs to chill, so it’s ideal for preparing the night before a party or get-together.

Rich and Flavorful: Layers of brownie, cream cheese, chocolate pudding, and whipped topping create a texture that’s both decadent and smooth.

Versatile Garnish Options: Top with chocolate curls, sprinkles, or fruit to give it your personal touch.

What You’ll Need for This Recipe

For the Brownie Base:

1 box brownie mix (and required ingredients: eggs, oil, water)

For the Creamy Layer:

8 oz (225g) cream cheese, softened

1 cup (120g) powdered sugar

½ tsp vanilla extract

½ of an 8 oz (225g) tub whipped topping, thawed

For the Chocolate Layer:

2 boxes (3.9 oz/110g each) instant chocolate pudding mix

3 cups (720ml) cold milk

For the Topping:

Remaining ½ tub of whipped topping, thawed

Chocolate curls or shavings (for garnish)

How to Make This Recipe

1. Bake the Brownie Base:

Preheat your oven according to the brownie mix instructions.

Prepare the brownie batter as directed on the package, using eggs, oil, and water.

Pour the brownie batter into a greased 9×13-inch baking dish and bake until set (following the package instructions for time).

Let the brownie layer cool completely in the dish before continuing.

2. Prepare the Creamy Layer:

In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and fluffy.

Gently fold in half of the thawed whipped topping and mix until well combined.

Spread the creamy mixture evenly over the cooled brownie layer. Set aside.

3. Make the Chocolate Filling:

In a separate bowl, whisk together the instant chocolate pudding mix and cold milk. Continue whisking until the mixture thickens (about 2-3 minutes).

Let it sit for an additional 2-3 minutes to firm up slightly.

Spread the chocolate pudding layer evenly over the creamy layer.

4. Add the Final Layer:

Spread the remaining whipped topping evenly over the chocolate pudding layer, smoothing it out to cover completely.

Garnish the top with chocolate curls or shavings for a finishing touch.

5. Chill and Serve:

Cover the cake and refrigerate for at least 4 hours, or preferably overnight, to allow the layers to set and the flavors to meld.

Once chilled, slice into squares and serve cold.

Tips + Tricks & More for Recipe Success

Time-Saving Tip: You can prepare this dessert a day ahead of time, making it an excellent choice for busy days when you want to impress guests with minimal effort.

Variation: Swap out the chocolate pudding for vanilla or butterscotch for a different flavor profile.

Topping Ideas: Try adding crushed nuts, fruit, or even a drizzle of caramel for extra flair.

Storage: Store leftovers in the refrigerator, where they’ll stay fresh for up to 3 days. If it lasts that long!

Serving Suggestions

Pair this cake with a cold glass of milk, a hot cup of coffee, or serve it with a scoop of vanilla ice cream for the ultimate indulgence. It’s perfect for birthday parties, holiday celebrations, or simply as a decadent treat for any occasion.

Timing Information

Prep time: 15 minutes

Chill time: 4 hours (or overnight)

Total time: 4 hours, 15 minutes

Ready to dig in? This Brownie Refrigerator Cake is sure to become a crowd favorite with its rich layers and creamy texture. The best part? You don’t have to be a baking expert to make it!

Happy baking! 🍫🍰

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