Recipe courtesy of Food Network Kitchen

Brownie Lasagna

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Layers upon layers of chocolate cake with cream cheese frosting are the stuff that dreams are made of. We simplified the famous Olive Garden Lasagna Cake by taking a box cake recipe and stacking it sky-high.
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  • Level: Easy
  • Total: 3 hr 5 min (includes cooling and freezing time)
  • Active: 35 min
  • Yield: 6 to 8 servings
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  1. Preheat the oven to 350 degrees F. Coat a 9-by-13-inch metal cake pan with cooking spray.
  2. Combine the cake mix with the vegetable oil, eggs and 1 cup water in a stand mixer fitted with the paddle attachment. Mix on low speed for 1 minute, then turn to medium speed and beat until the mixture is creamy and smooth. Pour the batter into the prepared pan, smoothing into an even layer with a spatula.  
  3. Bake until a cake tester comes out clean, 18 to 24 minutes. Put the cake in the pan on a rack and let cool completely.  
  4. Beat the cream cheese and butter in a stand mixer fitted with the paddle attachment on low speed until creamy. Slowly add the confectioners' sugar 1/2 cup at a time, beating in between each addition. Add the vanilla extract and beat until well blended.  
  5. Turn the cake out onto a rack. Slice the cake in half horizontally with a serrated knife, then slice each layer in half horizontally again, making 4 layers in all. Place a cake layer cut-side up on a platter; spread about 3/4 cup frosting over the top with an offset spatula, carefully spreading to the edges. Repeat add with the remaining cake layers and frosting, finishing with the last 3/4 cup frosting on top.  
  6. Freezer the cake until the layers are firm, about 1 hour. Trim any ragged edges of the cake with the serrated knife, squaring off the sides. Top the cake with a drizzle of chocolate syrup and the chocolate shavings. Let sit at room temperature for 15 minutes, before serving.

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