Hi friends! Today I’m excited to share with you a bakery-style Brigadeiro cake. This cake is inspired by traditional Brazilian cakes—the kind you’d imagine a Brazilian grandma whipping up, filling the shelves of Brazilian bakeries and sweet shops. It’s a chocolate cake that’s incredibly fluffy, with a chocolate flavor that isn’t too intense. The Brigadeiro frosting on top is simply heavenly, with that perfect ooey-gooey consistency of traditional Brigadeiros.
I made this cake today for my son, who requested a Spider-Man chocolate cake for his birthday. While I was planning a tiered cake, things didn’t quite go as planned, and I realized I wouldn’t have enough time for a more elaborate cake, so I had to pivot. The tiered cake will have to wait until this weekend, and today I made him a simple yet delicious chocolate cake and just placed a spider man topper on top:)
What is a Brigadeiro?
A Brigadeiro is a classic Brazilian treat made from condensed milk, cocoa powder, butter, and chocolate. It’s rich, fudgy, and usually rolled in chocolate sprinkles. You’ll find them at every Brazilian party—they’re simple, sweet, and totally irresistible. Whether you enjoy them as little bite-sized balls or use them as a cake frosting, Brigadeiros are pretty much everywhere in Brazil.
If you are looking for traditional Brigadeiro recipe, try my grandmother’s traditional Brigadeiro Recipe.
Ingredients and Substitutions
This cake is pretty simple, there is a chance you already have everything that is needed at home.
For the cake:
- Eggs: I used large eggs, but medium ones would work too.
- Sugar: Regular granulated sugar.
- Milk: Whole milk gives the best results.
- Vegetable Oil: Any neutral-flavored oil will work.
- Cocoa Powder: You can use any unsweetened cocoa powder you have.
- All-Purpose Flour, Baking Powder
For the Brigadeiro Frosting:
- Sweetened condensed milk. I choose the regular kind. And sweetened condensed milk is not the same as evaporated milk so be careful reading the label while you are shopping. I have seen coconut sweetened condensed milk around as well. I have never tried it, so I don’t know if it works for this recipe or not.
- Whipping Cream: I use 35% M.F.
- Dark Chocolate: I used semi-sweet chocolate chips. Personally, I wouldn’t use anything sweeter since the condensed milk is already quite sweet. You can substitute the chocolate chips with 70% cocoa chocolate if you prefer. Just chop it up.
- Butter: You can use either salted or unsalted butter.
- Cocoa Powder: Any cocoa powder should work.
- Note: The quality of the chocolate will greatly impact the flavor, so choose a good one.
How To Make It
First, mix the eggs and sugar until light and fluffy. Then, add the milk, oil, and cocoa powder, mixing until smooth. Fold in the flour and baking powder gently, ensuring everything is well combined. Pour the batter into a greased and floured cake pan, and bake at 180°C (350°F) for about 45 minutes, or until a toothpick inserted comes out clean. Let the cake cool before frosting with the Brigadeiro topping.
For the Brigadeiro frosting, combine all ingredients in a saucepan and cook over medium heat until thickened and glossy, perfect for spreading over the cooled cake.
Bakery-Style Brigadeiro Cake
Equipment
- stand mixer
- Bundt Pan
Ingredients
Cake
- 3 eggs
- 210 g granulated sugar
- 100 g whole milk
- 50 g vegetable oil
- 10 g cocoa powder
- 200 g all-purpose flour
- 10 g baking powder
Brigadeiro Frosting
- 1 can 300ml sweetened condensed milk
- 150 g whipping cream
- 100 g semisweet chocolate chips
- 1 tbsp butter
- 2 tbsp cocoa powder
- chocolate sprinkles to decorate optional
Instructions
Cake
- Preheat your oven to 180°C (350°F).
- In a stand mixer, lightly beat the eggs for about 30 seconds.
- Gradually add the sugar while continuing to beat the mixture for 2 minutes.
- Add the milk, oil, and cocoa powder, and beat until fully incorporated.
- Turn off the mixer, add the flour and baking powder, and gently mix with a whisk or spatula until just combined.
- Grease a cake pan with either butter and flour, or cocoa and flour
- Pour the batter into the prepared pan.
- Bake in the preheated oven for about 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool on a wire rack for about 10 minutes before removing it from the pan.
Frosting
- In a saucepan, combine the sweetened condensed milk, heavy cream, chopped dark chocolate, butter, and cocoa powder.
- Cook over medium heat, stirring constantly, until the chocolate melts and the mixture starts to pull away from the sides of the pan.
- Reduce the heat to low and keep stirring until the frosting thickens to a creamy Brigadeiro consistency. You'll know it's ready when you run a spatula through the mixture and can see the bottom of the pan; the Brigadeiro will part quickly. When you lift the spatula, the Brigadeiro should fall off in thick "blocks," and you'll briefly see it before it blends back into the mixture. This is the trickiest part of the recipe—if you don't cook it long enough, the frosting will be too runny and won’t sit well on the cake. If you cook it too long, it will get too thick and won't spread nicely. Finding that perfect balance is key
- Once you reach the right consistency, remove the Brigadeiro from the heat and stir it for one to two minutes off the heat. This helps it develop a nice, glossy finish. Now, work quickly to pour it over your cake. The frosting will thicken slightly as it cools, so it’s best to work with it while it’s still warm and easy to spread.
Notes
Nutrition
How to Serve:
For the best experience, serve your Bakery-Style Brigadeiro Cake slightly warm or at room temperature. The cake’s fluffy texture and the gooey brigadeiro frosting shine when the cake isn’t too cold. You can garnish it with chocolate sprinkles, fresh berries, or a dusting of powdered sugar for a bit of extra flair. This cake pairs wonderfully with a hot cup of coffee, a glass of cold milk, or even a scoop of vanilla ice cream. Whether it’s for a special occasion or just a treat, slice it up and enjoy with friends and family—it’s sure to be a hi
FAQ
1. Can I make this cake in advance?
Yes! You can make the cake a day ahead. Just store it in an airtight container at room temperature and add the Brigadeiro frosting before serving.
2. What if I don’t have a stand mixer?
No problem! You can use a hand mixer or even mix by hand. Just make sure to beat the eggs and sugar well to get a fluffy texture.
3. Can I use a different frosting?
Absolutely! While the Brigadeiro frosting is traditional and delicious, you can top this cake with any frosting you prefer, like buttercream or ganache.
4. How can I intensify the chocolate flavor?
For a richer chocolate flavor, use a higher quality dark chocolate in the Brigadeiro frosting and add a pinch of salt to enhance the taste.
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