Fudgy Cake Crumb Brownies

If you’ve got leftover cake crumbs, don’t throw them away—turn them into these rich and fudgy cake crumb brownies! This recipe is the ultimate way to reduce food waste while creating a decadent dessert that tastes like a cross between a brownie and a chocolate cake. It’s easy to make, requires simple ingredients, and delivers a dessert so gooey and satisfying, no one will guess it started with leftovers!
Why You’ll Love These Fudgy Cake Crumb Brownies
- No Waste: A perfect way to use leftover cake crumbs and turn them into something new.
- Ultra Fudgy Texture: These brownies are gooey, rich, and deeply chocolatey.
- Easy to Make: Just mix, bake, and enjoy—a no-fuss recipe for chocolate lovers.
- Customizable: Add your favorite mix-ins like nuts, chocolate chips, or even a swirl of peanut butter.
How to Make It
Transforming cake crumbs into brownies starts with gathering your leftover crumbs—chocolate cake crumbs work best, but vanilla or red velvet crumbs will do the trick too! Combine the crumbs with cocoa powder, sugar, and a bit of flour for structure. Add melted butter for richness and eggs to bind everything together.
Pour the batter into a greased baking pan, spreading it evenly. Bake at 350°F (175°C) until the brownies are set but still fudgy in the center. Let them cool completely before slicing to ensure clean, picture-perfect squares. The result? Brownies so moist and decadent, they might just outshine the original cake!
Step by Step
Prepare the Cake Crumbs and Dry Ingredients
Start with about 3 cups of leftover cake crumbs. Place them in a large mixing bowl and break them down into fine, even pieces. Stir in cocoa powder and a bit of sugar to enhance the chocolate flavor, along with a small amount of flour for structure.
Mix the Wet Ingredients
In a separate bowl, whisk together melted butter, eggs, and vanilla extract. This mixture provides the richness and binding power needed to transform the crumbs into a cohesive batter. Slowly pour the wet ingredients into the dry mixture, stirring until combined. The batter will be thick and slightly sticky—this is what gives the brownies their signature fudgy texture.
Bake the Brownies
Grease an 8×8-inch baking pan and spread the batter evenly into the dish. Smooth the top with a spatula to ensure even baking. Bake in a preheated oven at 350°F (175°C) for about 25-30 minutes. The brownies should look set around the edges but slightly soft in the center.

Cool and Slice
Let the brownies cool completely in the pan before slicing. This step is crucial for achieving clean edges and that irresistible fudgy interior. Serve as is or with a scoop of vanilla ice cream for an extra treat!
Make Ahead Method
These brownies are even better the next day, making them a perfect make-ahead dessert.
- Assemble in Advance: You can prepare the batter a day ahead and refrigerate it in the pan. Just bring it to room temperature before baking.
- Bake and Store: Bake the brownies, let them cool completely, and store them in an airtight container. They’ll stay fresh at room temperature for up to 3 days or in the fridge for up to a week.
- Freezing Option: Wrap individual brownie squares in plastic wrap and store them in a freezer bag for up to 3 months. Thaw at room temperature or microwave for 15-20 seconds before enjoying.
Pro Tips
- Use Fresh Cake Crumbs: Stale cake crumbs work, but fresher crumbs will result in moister brownies.
- Don’t Overbake: The key to fudgy brownies is removing them from the oven while the center is still slightly underbaked. They’ll set as they cool.
- Enhance the Flavor: Add a pinch of espresso powder to the batter for an extra boost of chocolate flavor.
- Customize Your Brownies: Fold in chopped walnuts, pecans, or chocolate chips for added texture and flavor.
- Use Parchment Paper: Line your baking pan with parchment for easy removal and cleaner slicing.
Storage Options
- Room Temperature: Store brownies in an airtight container for up to 3 days.
- Refrigerator: Extend their shelf life by storing them in the fridge for up to a week.
- Freezer: Freeze brownies for up to 3 months. Wrap each piece individually to prevent freezer burn and make thawing easy.

Tools for This Recipe
- Large mixing bowl
- Whisk and spatula
- 8×8-inch baking pan
- Parchment paper or non-stick spray
- Measuring cups and spoons
FAQs!
Q: Can I use vanilla or red velvet cake crumbs?
A: Absolutely! Just note that the flavor will be slightly different, but still delicious. Adjust the cocoa powder slightly to balance sweetness.
Q: What if my cake crumbs are dry?
A: Add an extra tablespoon of melted butter or a splash of milk to the batter to compensate for dryness.
Q: Can I make this recipe gluten-free?
A: Yes! Use gluten-free cake crumbs and a 1:1 gluten-free flour substitute for perfect results.
Q: How do I know when the brownies are done?
A: The edges should look set, and the center should be soft but not liquid. A toothpick inserted near the edge should come out with moist crumbs, not batter.
Variations and Substitutions
- Peanut Butter Swirl: Add dollops of peanut butter to the top of the batter and swirl with a knife before baking.
- Salted Caramel Brownies: Drizzle caramel sauce over the batter and sprinkle with flaky sea salt.
- Chocolate Mint: Stir in crushed mint candies or a splash of peppermint extract for a holiday twist.
- Vegan Option: Substitute eggs with a flaxseed or chia egg and use plant-based butter for a vegan-friendly dessert.
Conclusion
These fudgy cake crumb brownies are a game-changer, giving leftover cake a second life in the most delicious way possible. Whether you keep them simple or dress them up with mix-ins, these brownies are guaranteed to be a hit.

Let me know how they turned out for you in the comments! Did you stick to the classic version or try one of the variations? I’d love to hear your thoughts. 😊

Fudgy Cake Crumb Brownies
Ingredients
- 3 cups cake crumbs chocolate, vanilla, or red velvet
- 1/3 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/2 cup unsalted butter melted
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×8-inch baking pan or line with parchment paper.
- In a large bowl, combine cake crumbs, cocoa powder, sugar, and flour.
- In a separate bowl, whisk together melted butter, eggs, and vanilla extract. Add wet ingredients to dry ingredients and stir until combined.
- Pour batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until edges are set and center is slightly soft.
- Cool completely before slicing into squares. Serve and enjoy!