Rich, creamy, and layered with chocolatey goodness, this Brownie Refrigerator Cake is a decadent chilled dessert that combines fudgy brownies, a smooth cream cheese layer, luscious chocolate pudding, and fluffy whipped topping. It’s a crowd-pleaser that’s perfect for any occasion—from potlucks to holiday feasts.
Why You’ll Love This Recipe
Layered indulgence: Combines multiple textures—chewy, creamy, and fluffy—in one bite.
Customizable: Use boxed brownie mix for convenience or make it from scratch for a homemade touch.
Perfect for summer: A chilled, no-bake (beyond brownie) dessert ideal for warm weather.
Make-ahead friendly: Assemble the day before and refrigerate—flavors meld beautifully overnight.
Party-ready: Easily feeds a crowd and slices cleanly for beautiful presentation.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Brownie Base:
1 box brownie mix (plus required ingredients)
—or—
½ cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
⅓ cup unsweetened cocoa powder
½ cup all-purpose flour
¼ tsp salt
¼ tsp baking powder
Cream Layer:
1 (8 oz) package cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1½ cups whipped topping (e.g., Cool Whip or homemade whipped cream)
Chocolate Pudding Layer:
1 (3.9 oz) package instant chocolate pudding mix
1¾ cups cold milk
Topping:
1½ cups whipped topping
Optional: chocolate shavings, mini chocolate chips, or crushed chocolate cookies
Directions
Bake the Brownie Base:
Preheat oven to 350°F (175°C).
Prepare brownie batter using boxed mix or homemade ingredients.
Pour into a greased 9×13-inch baking dish and bake according to instructions.
Let cool completely before proceeding.
Make the Cream Layer:
In a medium bowl, beat the softened cream cheese until smooth.
Add powdered sugar and vanilla extract; beat until creamy.
Gently fold in 1½ cups whipped topping until light and smooth.
Spread evenly over the cooled brownie base.
Prepare the Pudding Layer:
In a separate bowl, whisk together the chocolate pudding mix and cold milk until thick (about 2 minutes).
Spread evenly over the cream cheese layer.
Top the Cake:
Spread the remaining whipped topping over the pudding layer.
Garnish with chocolate shavings, mini chocolate chips, or crushed chocolate cookies if desired.
Chill:
Refrigerate the assembled dessert for at least 4 hours, or overnight for best flavor and texture.
Serve and Enjoy:
Slice into 12–16 squares and serve chilled. This cake is best served cold and stores beautifully in the fridge.
Servings and timing
Yield: 12–16 servings
Preparation time: 30 minutes
Bake time: 25 minutes
Chill time: 4 hours
Total time: ~5 hours including chilling
Variations
Minty twist: Add peppermint extract to the cream layer and top with crushed mint candies.
Peanut butter layer: Swirl ¼ cup peanut butter into the cream cheese layer for a nutty richness.
Mocha flavor: Use mocha pudding or add instant espresso powder to the chocolate pudding mix.
Fruit topping: Garnish with sliced strawberries or raspberries for a refreshing finish.
Gluten-free option: Use a gluten-free brownie mix and ensure all other ingredients are certified gluten-free.
Storage/reheating
Storage: Keep covered in the refrigerator for up to 5 days.
Freezing: Not recommended, as whipped toppings and pudding may separate after thawing.
Reheating: This dessert is served cold—no reheating needed.
FAQs
1. Can I make this dessert ahead of time?
Yes! It actually improves with time—flavors meld best after a full overnight chill.
2. Can I use homemade whipped cream instead of Cool Whip?
Absolutely—use freshly whipped cream stabilized with a bit of powdered sugar for structure.
3. What if my pudding doesn’t set?
Ensure you’re using instant pudding and cold milk. If it’s still runny, let it sit in the fridge for 5–10 minutes before spreading.
4. Can I skip the cream cheese layer?
Yes, but the richness and contrast of flavors will be reduced.
5. Can I use another flavor of pudding?
Definitely—try vanilla, cheesecake, or butterscotch pudding for a different twist.
6. How long does it last in the fridge?
Up to 5 days when tightly covered.
7. Can I make this in individual servings?
Yes—assemble in small jars or cups for portioned desserts.
8. How do I cut clean slices?
Use a sharp knife wiped clean between cuts. Chilling thoroughly makes slicing easier.
9. Is there a way to make it less sweet?
Reduce powdered sugar in the cream layer slightly and choose dark chocolate pudding.
10. Can I use low-fat versions of ingredients?
Yes—reduced-fat cream cheese and light whipped topping work well, but flavor and texture may vary slightly.
Conclusion
This Brownie Refrigerator Cake is the ultimate no-fuss, make-ahead dessert for any chocolate lover. With its rich layers and chilled finish, it’s sure to become a go-to for gatherings, celebrations, or indulgent family dinners. Each slice offers a perfect harmony of fudgy, creamy, and dreamy textures. Enjoy!
Brownie Refrigerator Cake
- Total Time: 55 minutes
- Yield: 12–16 servings
- Diet: Vegetarian
Description
This Brownie Refrigerator Cake layers rich brownie, creamy cheesecake filling, silky chocolate pudding, and whipped topping into a dreamy no-bake dessert. Perfect for potlucks, celebrations, or anytime you crave chocolatey indulgence.
Ingredients
Brownie Base:
-
1 box brownie mix (plus required ingredients)
—or— -
1/2 cup unsalted butter, melted
-
1 cup granulated sugar
-
2 large eggs
-
1 tsp vanilla extract
-
1/3 cup unsweetened cocoa powder
-
1/2 cup all-purpose flour
-
1/4 tsp salt
-
1/4 tsp baking powder
Cream Layer:
-
1 (8 oz) package cream cheese, softened
-
1 cup powdered sugar
-
1 tsp vanilla extract
-
1 1/2 cups whipped topping (Cool Whip or homemade)
Chocolate Pudding Layer:
-
1 (3.9 oz) package instant chocolate pudding mix
-
1 3/4 cups cold milk
Topping:
-
1 1/2 cups whipped topping
-
Optional: chocolate shavings, mini chocolate chips, crushed chocolate cookies
Instructions
-
Bake the Brownie Base:
-
Preheat oven to 350°F (175°C).
-
Prepare the brownie base using a boxed mix or homemade recipe.
-
Pour into a greased 9×13-inch dish and bake according to directions.
-
Let cool completely.
-
-
Make the Cream Layer:
-
Beat cream cheese until smooth.
-
Add powdered sugar and vanilla; beat until creamy.
-
Fold in whipped topping.
-
Spread over cooled brownie base.
-
-
Prepare the Pudding Layer:
-
Whisk pudding mix and cold milk for about 2 minutes until thickened.
-
Spread evenly over the cream layer.
-
-
Top the Cake:
-
Spread remaining whipped topping evenly over pudding.
-
Garnish with desired toppings.
-
-
Chill:
-
Refrigerate at least 4 hours or overnight.
-
-
Serve:
-
Slice and serve chilled. Store leftovers covered in the refrigerator.
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Notes
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For best texture, chill overnight.
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Try a peppermint, mocha, or peanut butter twist by adjusting the cream layer or toppings.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American