Brigadeiro Cake (Bolo de Brigadeiro)

Bolo de Brigadeiro is a traditional Brazilian chocolate cake inspired by Brazil's popular chocolate fudge truffles. Its creamy filling and frosting are softer and easier to spread than the mixture used for traditional brigadeiros. Sweeter and fudgier than a typical chocolate layer cake, it's a favorite for celebrations. The same chocolate fudge flavor is also found in our brigadeiro cupcakes and Brigadeirão, a creamy Brazilian chocolate fudge flan.

Ingredients

For the Brigadeiro Filling and Frosting

• Sweetened condensed milk – 3 cans (14 oz each). Gives the brigadeiro frosting its sweet, milky flavor and thick, fudgy texture when cooked.
• Cocoa powder – 1 ½ cups. Adds a deep chocolate flavor with a slight bitterness that balances the sweetness of the condensed milk.
• Heavy cream or half-and-half – 2 ¼ cups. Heavy cream gives the filling a richer taste and silky texture, keeping it soft enough to spread after chilling.
• Unsalted butter – 1 ½ tablespoons, softened. Adds richness and contributes to the smooth, glossy finish of the cooked fudge.
• Cornstarch – 3 tablespoons. Thickens and stabilizes the mixture without making it as firm or sticky as traditional brigadeiro balls.

For the Chocolate Cake

• Cocoa powder – 1 cup, sifted. Gives the cake layers their chocolate flavor and dark color, which contrasts with the sweeter fudge filling.
• Vegetable oil – ¾ cup. Keeps the chocolate cake moist and tender, even after refrigeration.
• Unsalted butter – ¼ cup, melted. Adds a buttery flavor that complements the cocoa and makes the cake taste richer.
• Whole milk – 1 ½ cups. Contributes to a soft, tender crumb and adds a mild dairy richness.
• Large eggs – 3, at room temperature. Give the cake structure and help the layers hold together under the thick brigadeiro filling.
• All-purpose flour – 3 cups, sifted. Keeps the cake layers tender yet sturdy enough to hold the thick brigadeiro filling. For a gluten-free Brigadeiro Cake, substitute a 1:1 gluten-free all-purpose baking flour, although the texture may differ slightly.
• Sugar – 2 ½ cups. Sweetens the cocoa-flavored cake and contributes to its soft, tender texture.
• Baking powder – 2 teaspoons and baking soda – 1 teaspoon. Work together to help the cake rise and develop a lighter crumb.
• Pure vanilla extract – 2 teaspoons. Adds a subtle vanilla flavor that rounds out the chocolate taste.

Brigadeiro Cake Decoration

• Chocolate sprinkles – 2–3 cups. Give chocolate brigadeiro cake its traditional Brazilian birthday cake appearance and add a slight crunch against the creamy frosting.

How to Make Brigadeiro Cake (Bolo de Brigadeiro)

Prepare the Brigadeiro Filling and Frosting

1. Combine the ingredients: In a medium bowl, whisk the sweetened condensed milk, cocoa powder, and cornstarch until smooth and free of lumps. Transfer to a wide nonstick saucepan, add the half-and-half or heavy cream and softened butter, and stir until combined. Use a saucepan with at least 2 inches of space above the mixture because it expands during cooking.
2. Cook the brigadeiro: Place the saucepan over medium-low heat. Cook for approximately 20–25 minutes, stirring constantly with a wooden spoon and scraping the bottom and sides to prevent sticking or burning. The mixture is ready when it reaches 195–200°F (90–93°C) and thickens to a pudding-like consistency.
   Note: The brigadeiro may bubble and splatter as it thickens. If this happens, temporarily remove the saucepan from the heat and continue stirring until the bubbling settles. Return it to the burner and finish cooking.
3. Cool the filling and frosting: Transfer the hot brigadeiro to a heatproof bowl. Press plastic wrap directly against the surface to prevent a skin from forming. Let it cool at room temperature for approximately 1–2 hours, or until cool to the touch.
4. Chill until spreadable: Refrigerate the brigadeiro for at least 1–2 hours, until cold, thick, and creamy. The mixture should hold its shape but remain soft enough to spread without pulling crumbs from the cake. PIC. 2

Make the Chocolate Cake Layers

1. Prepare the oven and pans: During the brigadeiro's cooling time, preheat the oven to 350°F (175°C). Grease three 8-inch round cake pans, line the bottoms with parchment paper, and grease again. Set aside.
2. Combine the dry ingredients: In a medium bowl, whisk together the sifted flour, cocoa powder, baking powder, and baking soda until evenly combined. Set aside.
3. Beat the oil, butter, and sugar: In the bowl of an electric mixer fitted with a paddle attachment, beat the vegetable oil, melted butter, and sugar for approximately 2 minutes, until creamy.
4. Add the eggs and vanilla: Mix in the vanilla extract, then add the eggs one at a time. Beat on medium speed just until each egg is incorporated, then stop mixing before adding the next. Scrape down the sides of the bowl as needed. Avoid beating longer than necessary, as overmixing can affect the cake's texture.
5. Finish the batter: Reduce the mixer speed to low. Add the dry ingredients in three additions, alternating with two additions of whole milk. Begin and end with the flour mixture. Mix just until combined.
6. Bake the cake layers: Divide the batter evenly among the three prepared pans. Bake for approximately 30–35 minutes, until a toothpick inserted into the center comes out with a few moist crumbs rather than wet batter.
7. Cool the cakes: Place the pans on a wire rack and let the cakes cool for approximately 10 minutes. Carefully unmold the cakes, then let them cool completely on the rack before assembling. PIC. 1

Assemble the Brigadeiro Cake

1. Secure the first layer: Spread a small amount of chilled brigadeiro filling and frosting in the center of a cake stand or serving platter. Place the first cake layer on top, flat side up, and gently press it into place to prevent sliding.
   Note: If the cakes have domed tops, trim them with a bread knife, serrated knife, or cake leveler before stacking. Use a brush to remove loose crumbs before filling and frosting your Brazilian birthday cake. Make sure the cake layers are even and straight for a stable, level cake.
2. Add the first filling layer: Spoon approximately 1 ½ cups of brigadeiro filling onto the first cake layer. Spread it evenly with an offset spatula.
3. Stack the remaining layers: Place the second cake layer on top, flat side up, and spread another 1 ½ cups of filling over it. Add the third cake layer, flat side up, and check that the layers are aligned.
4. Frost the cake: Spread the remaining brigadeiro mixture over the top and sides of the cake with an offset spatula. Smooth the frosting evenly and cover any exposed cake.
5. Decorate with chocolate sprinkles: Place the cake stand or serving platter inside a large rimmed baking sheet to catch falling sprinkles. Gently press chocolate sprinkles against the sides of the cake and scatter more over the top, if desired. Collect the excess sprinkles from the baking sheet and use them to cover any exposed frosting.
6. Add optional decorations: Garnish the cake with traditional brigadeiro fudge balls, fresh strawberries, or chocolate-covered strawberries, if desired. You can also pipe some of the brigadeiro frosting into decorative swirls before serving. PIC. 3

FAQ About Brigadeiro Cake

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Brigadeiro Cake (Bolo de Brigadeiro)

Rich and fudgy, Brigadeiro Cake stacks three moist chocolate layers with creamy condensed milk fudge filling and frosting, finished with chocolate sprinkles for a classic Brazilian birthday celebration.

Course:Dessert

Cuisine:Brazilian

Prep Time 45 minutes minutes

Cook Time 35 minutes minutes

Cooling Time 3 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 12 slices

Calories586.8 kcal

Author Valentina Dimitrova

Cost $ 1.25 per slice

Equipment

• 3 (8-inch) round cake pans
• oven
• mixer
• spatula
• serving plate

Ingredients

For the Brigadeiro Filling and Frosting

• 3 14-ounce cans sweetened condensed milk
• 1 ½ cups cocoa powder
• 3 tablespoons cornstarch
• 2 ¼ cups half-and-half or heavy cream
• 1 ½ tablespoons unsalted butter – softened

For the Cake Batter

• 3 cups all-purpose flour – sifted
• 1 cup cocoa powder – sifted
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ¾ cup vegetable oil
• ¼ cup unsalted butter – melted
• 2 ½ cups sugar
• 2 teaspoons pure vanilla extract
• 3 large eggs – at room temperature
• 1 ½ cups whole milk

For Decoration

• 2 – 3 cups chocolate sprinkles

US Customary - Metric

Instructions

Prepare the Brigadeiro Filling and Frosting

• Combine the ingredients: In a medium bowl, whisk the sweetened condensed milk, cocoa powder, and cornstarch until smooth and free of lumps. Transfer to a wide nonstick saucepan, add the half-and-half or heavy cream and softened butter, and stir until combined. Use a saucepan with at least 2 inches of space above the mixture because it expands during cooking.
• Cook the brigadeiro: Place the saucepan over medium-low heat. Cook for approximately 20–25 minutes, stirring constantly with a wooden spoon and scraping the bottom and sides to prevent sticking or burning. The mixture is ready when it reaches 195–200°F (90–93°C) and thickens to a pudding-like consistency.

  Note: The brigadeiro may bubble and splatter as it thickens. If this happens, temporarily remove the saucepan from the heat and continue stirring until the bubbling settles. Return it to the burner and finish cooking.
• Cool the filling and frosting: Transfer the hot brigadeiro to a heatproof bowl. Press plastic wrap directly against the surface to prevent a skin from forming. Let it cool at room temperature for approximately 1–2 hours, or until cool to the touch.
• Chill until spreadable: Refrigerate the brigadeiro for at least 1–2 hours, until cold, thick, and creamy. The mixture should hold its shape but remain soft enough to spread without pulling crumbs from the cake.

Make the Chocolate Cake Layers

• Prepare the oven and pans: During the brigadeiro's cooling time, preheat the oven to 350°F (175°C). Grease three 8-inch round cake pans, line the bottoms with parchment paper, and grease again. Set aside.
• Combine the dry ingredients: In a medium bowl, whisk together the sifted flour, cocoa powder, baking powder, and baking soda until evenly combined. Set aside.
• Beat the oil, butter, and sugar: In the bowl of an electric mixer fitted with a paddle attachment, beat the vegetable oil, melted butter, and sugar for approximately 2 minutes, until creamy.
• Add the eggs and vanilla: Mix in the vanilla extract, then add the eggs one at a time. Beat on medium speed just until each egg is incorporated, then stop mixing before adding the next. Scrape down the sides of the bowl as needed. Avoid beating longer than necessary, as overmixing can affect the cake's texture.
• Finish the batter: Reduce the mixer speed to low. Add the dry ingredients in three additions, alternating with two additions of whole milk. Begin and end with the flour mixture. Mix just until combined.
• Bake the cake layers: Divide the batter evenly among the three prepared pans. Bake for approximately 30–35 minutes, until a toothpick inserted into the center comes out with a few moist crumbs rather than wet batter.
• Cool the cakes: Place the pans on a wire rack and let the cakes cool for approximately 10 minutes. Carefully unmold the cakes, then let them cool completely on the rack before assembling.

Assemble the Brigadeiro Cake

• Secure the first layer: Spread a small amount of chilled brigadeiro filling and frosting in the center of a cake stand or serving platter. Place the first cake layer on top, flat side up, and gently press it into place to prevent sliding.

  Note: If the cakes have domed tops, trim them with a bread knife, serrated knife, or cake leveler before stacking. Use a brush to remove loose crumbs before filling and frosting your Brazilian birthday cake. Make sure the cake layers are even and straight for a stable, level cake.
• Add the first filling layer: Spoon approximately 1 ½ cups of brigadeiro filling onto the first cake layer. Spread it evenly with an offset spatula.
• Stack the remaining layers: Place the second cake layer on top, flat side up, and spread another 1 ½ cups of filling over it. Add the third cake layer, flat side up, and check that the layers are aligned.
• Frost the cake: Spread the remaining brigadeiro mixture over the top and sides of the cake with an offset spatula. Smooth the frosting evenly and cover any exposed cake.
• Decorate with chocolate sprinkles: Place the cake stand or serving platter inside a large rimmed baking sheet to catch falling sprinkles. Gently press chocolate sprinkles against the sides of the cake and scatter more over the top, if desired. Collect the excess sprinkles from the baking sheet and use them to cover any exposed frosting.
• Add optional decorations: Garnish the cake with traditional brigadeiro fudge balls, fresh strawberries, or chocolate-covered strawberries, if desired. You can also pipe some of the brigadeiro frosting into decorative swirls before serving.

Recipe Notes

Allow 3 hours for the baked cake layers to cool completely and the brigadeiro filling and frosting to cool and chill until thick enough to spread before assembling the cake.

Make-Ahead and Storage

Make-Ahead: Bake the chocolate cake layers 1–2 days in advance. Once completely cool, wrap them tightly in plastic wrap and refrigerate. Prepare the brigadeiro filling and frosting a day ahead, cover, and refrigerate separately. Assemble the cake once the frosting is cold and spreadable.

Refrigerate: Store the assembled Brigadeiro Cake covered in the refrigerator for up to 3–4 days. Keep refrigerated until ready to serve.

Freezer: Freeze the baked, unfrosted cake layers for up to 3 months. Wrap each cooled layer tightly in plastic wrap and aluminum foil to protect against freezer burn.

Thawing: Thaw the wrapped cake layers overnight in the refrigerator before assembling. Keep the brigadeiro filling refrigerated until needed.

Frosting: Freezing the brigadeiro filling and frosting isn't recommended because thawing may affect their smooth, creamy consistency.

Nutrition

Calories: 586.8kcal | Carbohydrates: 81.6g | Protein: 10.6g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 8.7g | Monounsaturated Fat: 7.4g | Trans Fat: 0.3g | Cholesterol: 74.5mg | Sodium: 222.8mg | Potassium: 431.1mg | Fiber: 7.5g | Sugar: 45.7g | Vitamin A: 432IU | Vitamin C: 0.4mg | Calcium: 161.8mg | Iron: 4.3mg

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