Best Brazilian Cake ~ Bolo De Brigadeiro!

This my friends, is a Bolo de Brigadeiro, the best Brazilian Cake out there for chocolate lovers. And yes, you read correctly, it's based off of the famous Brigadeiro Chocolate Truffles that are found everywhere here in Brazil!

The cake itself is moist, buttery, and spongy, with just the right amount of chocolate. Then you have a chocolate Brigadeiro glaze with a sweet taste and creamy texture. It's is poured over top so it runs down the sides to coat every nook and cranny. Finally, the signature brigadeiro sprinkles give a crunch and sweet finish.

It's a delicious cake for a special occasion, birthday party, holiday, or just a weeknight dessert!

Be sure to check out the inspiration for this cake and one of the most famous Brazilian recipes, Brigadeiros ~ Brazilian Chocolate Dessert Truffles too!

Brigadeiro Cake in Brazil

This cake is of course a spinoff from the traditional Brigadeiros, which are little chocolate fudge balls rolled in sprinkles. In São Paulo you can find Bolo (cake) de Brigadeiro at most Padarias (bakeries) and on many BRazilian cuisine restaurant dessert menus. It's also popular for birthdays and holidays. The cake or sponge itself is like no other chocolate cake that you typically get in the US. It's a more subtle chocolate flavor with a very spongy and buttery texture. It's a must-try along with Bolo de Cenoura, Brazilian Carrot Cake!

Simple Ingredients and Substitutes

Cake Ingredients

• Sugar - Regular white granulated sugar is best for this recipe.
• Unsalted Butter, softened - Butter is a key ingredient in this cake recipe for both texture and flavor. Don't skimp or swap, just go for it!
• Vanilla extract - This was not in the original recipe, but I love the flavor it adds. You can either leave it out if you dont't have it.
• Eggs, large - You can use white or brown eggs in this recipe. Because you will need to whip up the egg whites separately, you will not want to use bulk egg product.
• All purpose Flour, unbleached - Regular AP flour is fine, you do not need cake flour or anything special. I have not yet tested this recipe with Gluten Free flour options. However, when I do bake with Gluten Free Flour, I use Bob's Red Mill All Purpose Flour and add xanthan gum according to the GF flour package instructions for cakes.
• Salt - Kosher salt or table salt is fine.
• Melted chocolate, semi-sweet baking - The melted chocolate blends in so beautifully and gives a perfect flavor. You can substitute unsweetened chocolate. I have not yet tested this recipe with cocoa powder, but generally, you will need to substitute 3 tablespoons of cocoa powder to 1 ounce of melted chocolate. For this cake, that means ¾ cup + 3 tablespoons of cocoa powder.
• Whole Milk, divided 1 cup and ¼ cup (1 cup gets added first, ¼ cup saved to mix with baking powder)
• Baking Powder - For this recipe you ideally want to use baking powder. If you do not have it, you can substitute with ¼ teaspoon baking soda PLUS ½ teaspoon white vinegar.

Brigadeiro Chocolate Topping Ingredients

• 1 tablespoon Butter, salted - Many recipes for Brigadeiros call for unsalted butter. However, I am a big fan of little salt with my sweet, so I opt for salted. You can use either.
• Sweetened Condensed milk - The sweet condensed milk is the thick, sweet glaze base. It's also the base of brigadeiros. If you don't have this, you can substitute evaporated milk, but you will want to also add in sugar. Start with a teaspoon and add until you get to the desired sweetness.
• Melted chocolate, semi-sweet baking - I love semi-sweet chocolate in this cake, but you can use milk chocolate or dark chocolate. You can substitute with unsweetened cocoa powder. You will need to substitute 6 tablespoons of cocoa powder for the 2 ounces of melted chocolate. No need to add sugar as the sweetened condensed milk is plenty sweet.
• Sprinkles! - You can use any sprinkles you want on the top of the cake. The traditional variety used in Brazil on this cake are chocolate sprinkles. However, depending on the occasion, I love to add colored sprinkles in all different shapes and sizes.

See recipe card for quantities.

Simple Equipment You'll Need with Options

You will need 2 mixing bowls: 1 large bowl to cream the butter and sugar and 1 medium bowl to whip the egg whites.

To beat the egg whites, I recommend either an Electric Hand Mixer or a Stand Mixer. You need to really beat the egg whites for a while to get the stiff peaks that are needed and a little help goes a long way for this!

To bake the cake, you need a 4-quart cake pan or baking dish. I used a tube pan with deep 3.5 inch sides because that tends to be the way cakes are made in Brazil. A traditional bundt pan works too. Rectangle or even two 9" cake pans for a layered cake will work.

Tips for this Brigadeiro Brazilian Cake Recipe

• Tip #1 - When preparing your baking dish or pan, make sure to really smooth out the butter so that there are no clumps. If you have clumps of butter, when you add the flour to coat it will bake up as a clump on the outside of the cake.
• Tip #2 - To melt the chocolate, the best way and my preferred method is in a double-boiler on the stove. I've tried the microwave but always overcook it seizes and clumps. There is no fixing it once this happens. A double-broiler simply means placing the chocolate in a glass bowl on top of a smaller pot of water (see below image). You boil the water which creates steam to evenly and gently melt the chocolate. Let the chocolate melt without touching it at all until it is mostly melted and only some chocolate is floating and melting. Remove the bowl from the heat, then you can mix it to help the remaining melt.

How to Make this Brazilian Chocolate Cake

I do have to warn you that there are a few steps to add the ingredients for this cake, but it is soooo worth it to follow exactly.

First, prep your baking pan with butter and flour and preheat the oven to 350 F degrees.

Next, separate the egg whites into a medium mixing bowl and the yolks into a small bowl. For the egg whites, you will want a stand mixer or electric hand mixer (you can do with a whisk by hand too).

Beat the egg whites constantly until frothy and then to stiff peaks.

You know they are done when they hold their form when scooped.

Cream the softened sugar and butter in a large bowl with hand mixer or whisk.

Then add the egg yolks and vanilla extract.

Now you will start alternating adding the flour and the milk.

Add half the sifted flour and the salt and then mix in with a mixing spoon. Then you can add half of the milk and mix it in.

Add the remaining half of the flour and mix it in. And then mix in the remaining half of the milk.

Next mix in the melted chocolate.

Then gently fold in the egg whites.

Lastly, mix in the baking powder to the reserved ¼ cup of milk to dissolve it. Stir it into the cake batter.

Pour the batter into the buttered and floured cake pan. Bake for 60-70 minutes until a toothpick inserted into the center comes out clean.

Let the cake rest in the pan for 10 minutes before removing/unmolding it.

Make the Brigadeiro Topping

In a saucepan over low heat, melt the butter and chocolate. Add the condensed milk.

Cook until thick and leaves a line with a spoon is scraped on the bottom of the pan.

Once the cake is unmolded and on a serving platter, pour the sauce over the top so that it covers the top and runs down the size. Immediately sprinkle all over with sprinkles. Enjoy!

Brigadeiro Brazilian Cake Recipe FAQs

Can this cake be left out at room temperature?You can leave this Brigadeiro Brazilian cake out of the refrigerator in a cool dry place for 1-2 days. Beyond that, you risk bacteria. I recommend moving the cake into the refrigerator on day two. It will last for 5-7 days stored in an airtight container in the fridge

Can this Brigadeiro Cake recipe be frozen?This Brazilian cake can be stored in the freezer in an airtight container for up to 3-4 months. Remember to always cool the cake before putting it in the freezer.

Can I make this into a layer cake with the Brigadeiro topping as the filling?Yes, you can make this Brazilian cake into a layered cake with two cake layers. Pour the cake batter into two buttered and floured 9-10" round cake pans. Bake for 40 minutes and then do the toothpick test to see if it's done. If not, put them back in the oven for another 3-5 minutes depending on how wet it still is. Pour ⅓ cup of the Brigadeiro topping over the bottom in the center and slowly spread it to the ends with a spatula or butter knife. Add the top cake layer and then pour the remaining topping over it. If needed, use your spatula to help spread it to the ends so it drips down to cover the sides.