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.
Servings 12 slices
Calories586.8 kcal
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
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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