This might be the prettiest chocolate cake you’ll ever make—and it’s also one of the easiest. This Sunflower Chocolate Cake with Brigadeiro Frosting is unbelievably moist, soft, and fluffy, with a deep chocolate flavor and a smooth, ooey-gooey white chocolate brigadeiro that melts into every bite.
That glossy topping isn’t just delicious—it can be tinted yellow and gently swirled into a sunflower design right on top, turning a simple cake into something bakery-worthy with almost no effort. One bowl for the batter, one pan for the frosting, and you’re done.
If you’ve already made my bakery-style brigadeiro cake, think of this as its richer, more indulgent cousin. That version uses a chocolate brigadeiro frosting and has a slightly lighter chocolate flavor, while this one leans deeper and pairs it with creamy white chocolate instead.
Why This Recipe Works
- Moist, soft, and fluffy
- A light, tender crumb that stays moist without feeling dense.
- Rich chocolate flavor
- Deep and chocolatey, but still balanced with the creamy white chocolate Brigadeiro on top.
- Ooey-gooey frosting
- The white chocolate brigadeiro spreads easily and sets just enough for that glossy finish.
- Easy sunflower design
- Just tint, swirl, and and use a spoon to place it on your cake—no piping or special tools needed.
- One bowl, one pan
- Simple steps, minimal cleanup, and reliable results every time.
- A fresh take on brigadeiro cake
- Uses white chocolate instead of classic chocolate, for a softer, creamier contrast.
Key Ingredients
For the Chocolate Cake
- Dutch-processed cocoa powder
Gives the cake a deep, rich chocolate flavor and a darker, bakery-style color. - Boiling water
Blooms the cocoa for a more intense chocolate taste and extra moist texture. - Oil
Keeps the cake soft and moist for days. - Eggs
Help create a light, fluffy crumb with structure. - Flour + baking powder + baking soda
Work together for a good rise and soft texture, not dense. - Vanilla + salt
Enhance and balance the overall chocolate flavor.
For the White Chocolate Brigadeiro Frosting
- Condensed milk
The base that creates that creamy, fudgy brigadeiro texture. - White chocolate
Adds a smooth, sweet, and rich finish. - Whipping cream
Makes the frosting more spreadable and glossy. - Butter
Helps create a silky texture and prevents the brigadeiro from becoming too thick or sticky.
Optional (for the sunflower look)
- Yellow food coloring
For that simple sunflower design on top. - Chocolate sprinkles (jimmies)
Add to the center to create that classic sunflower look and a little extra texture.
How to Make This Sunflower Chocolate Cake
Chocolate Cake
- Lightly beat the eggs until frothy, then mix in the sugar, oil, and sifted cocoa powder.
- Stir in the boiling water, then add the dry ingredients and mix until combined (the batter will be thin).
- Pour into the pan, bake until set, and let cool completely.
White Chocolate Brigadeiro Frosting
- Add condensed milk, white chocolate, butter, and cream to a saucepan and cook over medium heat, stirring constantly, until thick and glossy.
- You’ll know it’s ready when you can see the bottom of the pan and the frosting parts as you run a spoon through it (like in the video).
- Turn off the heat, stir while it cools slightly, then mix in food coloring if using.
Tips for Best Results
- Don’t overmix the batter
Mix just until everything is combined—overmixing can lead to a dense, less tender cake. - A thin batter is normal
The batter will be very liquid after adding the boiling water—this is what gives you that moist, soft texture. - Go easy on food coloring
Add a little at a time until you reach your desired shade. Using highly pigmented colors helps you use less and avoid affecting the flavor. - Watch the brigadeiro consistency
Too thin and it won’t sit nicely on the cake; too thick and it won’t spread smoothly. - Look for visual cues, not just time
The frosting is ready when you can see the bottom of the pan and it separates as you run a spatula through it.
How to Serve
- This cake is best served at room temperature when the brigadeiro is soft and glossy.
- For the perfect pairing, enjoy it with a cold glass of milk—it balances the rich, fudgy chocolate beautifully.
How to Store
- Store covered at room temperature for up to 2 days.
- For longer storage, refrigerate for up to 5 days.
- Let it sit at room temperature before serving so the frosting becomes soft and creamy again.
Can I Make This Ahead?
- Yes! The cake can be made 1 day in advance and frosted before serving.
Variations
- Chocolate Brigadeiro Version
Swap the white chocolate frosting for a classic brigadeiro—similar to my bakery-style version. - No Food Coloring
Skip the color for a simple, elegant chocolate cake with a glossy finish.
You May Also Like
If you love rich chocolate cakes and brigadeiro desserts, here are a few more favorites:
- My bakery-style brigadeiro cake – topped with a classic chocolate brigadeiro frosting and a slightly lighter chocolate base
- This moist Brazilian chocolate cake (one bowl) – simple, reliable, and perfect for everyday baking
- A full brigadeiro recipe roundup – with different flavors and variations to try
Frequently Asked Questions
Can I use natural cocoa instead of Dutch-processed?
Dutch-processed gives the best flavor and color, but natural cocoa will still work.
Do I have to use food coloring?
No—it’s completely optional. The cake is just as delicious without the sunflower design.
Why is my batter so thin?
That’s normal! A thin batter is what makes this cake extra moist and soft.
Can I make this in advance?
Yes—this cake stays moist for days and can be made ahead.
Sunflower Chocolate Cake with Brigadeiro Frosting
Moist sunflower chocolate cake with creamy white chocolate brigadeiro frosting. An easy one-bowl Brazilian cake that’s rich, fluffy, and beautifully simple to decorate.
Equipment
- 9-inch cake pan with a center whole tube pan
- stariner for the cocoa powder
Ingredients
Chocolate Cake
- 2 eggs
- 310 g sugar about 1½ cups
- 210 ml oil ¾ cup + 2 tablespoons
- 55 g Dutch-processed cocoa powder sifted about ½ cup
- 320 ml boiling water 1⅓ cups
- 270 g all-purpose flour about 2 cups
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- butter, flour and pinch of cocoa to grease the cake pan
White Chocolate Brigadeiro Frosting
- 1 can condensed milk 300 ml/10oz
- 150 ml whipping cream ⅔ cup
- 100 g white chocolate 3.5 oz
- 1 tablespoon butter
Optional Decoration
- Yellow food coloring
- Chocolate sprinkles jimmies
Instructions
Chocolate Cake
- Preheat your oven to 350°F (180°C). Grease your cake pan with butter, then dust with flour and a light sprinkle of cocoa powder to prevent any white residue on the cake.butter, flour and pinch of cocoa
- Whisk the eggs in a large bowl until lightly frothy. Add the sugar and oil, then sift in the cocoa powder and mix until smooth.2 eggs, 310 g sugar, 210 ml oil, 55 g Dutch-processed cocoa powder sifted
- Pour in the boiling water and add the vanilla, then mix until smooth.320 ml boiling water, 1 teaspoon vanilla extract
- Add the flour, baking powder, baking soda, and salt, then gently mix just until combined.270 g all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
- Pour the batter into your prepared pan and bake until set and a toothpick comes out clean. Let the cake cool in the pan for 10–15 minutes, then transfer to cool completely before frosting.
White Chocolate Brigadeiro Frosting
- In a saucepan, combine the condensed milk, white chocolate, butter, and cream. Cook over medium heat, stirring constantly, until the mixture thickens and turns smooth and glossy.1 can condensed milk, 150 ml whipping cream, 100 g white chocolate, 1 tablespoon butter
- You’ll know it’s ready when you can see the bottom of the pan as you stir, and the mixture slowly parts as your spoon moves through it.
- Remove from heat and continue stirring as it cools slightly. Add food coloring, if using.
Decorate
- Pour the brigadeiro over the cooled cake using a spoon, just like shown in the video. (It is important that it is still warm)Yellow food coloring
- Finish with chocolate sprinkles in the center.Chocolate sprinkles
Notes
Notes
- Mix just until combined—overmixing can lead to a dense cake.
- The batter will be very liquid, which gives the cake its soft, moist texture.
- Dusting the pan with cocoa a pinch of cocoa together with flour helps avoid a white coating on the outside.
- Add food coloring gradually and use highly pigmented colors to avoid altering flavor.
- The frosting should be thick enough to hold its shape but still pourable.
- Best served at room temperature for a soft, glossy finish.
- Please note calories provided are only and estimate.
Nutrition
Calories: 549kcal | Carbohydrates: 69g | Protein: 8g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 57mg | Sodium: 322mg | Potassium: 263mg | Fiber: 2g | Sugar: 49g | Vitamin A: 344IU | Vitamin C: 1mg | Calcium: 192mg | Iron: 2mg
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