Cookie Dough Brownie Cake

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Delicious cookie dough brownie cake with layers of brownie and cookie dough
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Cookie Dough Brownie Cake

Introduction

If you love cookies and brownies, this Cookie Dough Brownie Cake is the perfect treat for you! It combines the rich flavors of a chocolate brownie with a delicious cookie dough filling, topped off with a smooth ganache. This cake is a crowd-pleaser and will satisfy your cravings for both cookies and cakes.

Why Make This Recipe

You should make this Cookie Dough Brownie Cake because it offers the best of both worlds. It has a rich, chocolatey flavor from the brownies and a sweet, chewy texture from the cookie dough. Plus, it’s perfect for celebrations, birthdays, or just a sweet treat at home. Everyone loves a good dessert, and this cake will definitely impress your family and friends!

How to Make Cookie Dough Brownie Cake

Making this Cookie Dough Brownie Cake is easier than you might think! Follow these simple steps to create a delicious dessert that everyone will love.

Ingredients

  • 1 1/2 cups vegetable oil
  • 3 cups sugar
  • 3 tsp vanilla extract
  • 6 eggs
  • 1 1/2 cups all-purpose flour
  • 1 cup cocoa powder
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 3 sticks unsalted butter, at room temperature
  • 3/4 cup light brown sugar, packed
  • 3 1/2 cups confectioners’ sugar
  • 1 cup all-purpose flour
  • 3/4 tsp salt
  • 3 tbsp milk
  • 2 1/2 tsp vanilla extract
  • 4 oz semi-sweet chocolate, finely chopped (or chocolate chips)
  • 1/2 cup heavy whipping cream
  • 1/4 cup light corn syrup
  • 2 tsp vanilla extract
  • Extra chocolate chips (for garnish)

Directions

  1. Brownie Cake: Preheat your oven to 350°F (175°C). Grease and line three 8-inch round baking pans with cooking spray and parchment paper. In a large bowl, combine sugar and vegetable oil. Stir with a large wooden spoon until fully combined. Add in the eggs one at a time, mixing each in completely before adding the next. Stir in the vanilla extract.

    In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add this dry mixture to the wet mixture in 3 batches, stirring just until mixed. Be careful not to overmix. Divide the batter evenly among the prepared pans and bake for 20-25 minutes. Check for doneness by inserting a toothpick; it should come out with moist crumbs. Let the cakes cool completely in the pans.

  2. Cookie Dough Filling: In a large bowl or a stand mixer, beat together the butter and brown sugar until light and fluffy. Gradually add in the confectioners’ sugar. Mix in the flour and salt, followed by the milk and vanilla extract. Beat until fluffy.

  3. Ganache Frosting: In a medium bowl, heat the heavy whipping cream in the microwave until hot (about 45 seconds). Pour the chopped chocolate or chocolate chips into the hot cream. Let it sit for 30 seconds, then stir gently until the chocolate melts and is smooth. Stir in the corn syrup and vanilla.

  4. Assembly: Grab one brownie layer and place it on a serving platter. Spread about 1 cup of cookie dough filling over the top. Add the second brownie layer and press down slightly. Spread another cup of filling on top. Add the final brownie layer on top, pressing down slightly. Refrigerate the cake for 10 minutes to firm up the filling. After that, pour about 1/2 cup of ganache over the top, spreading it to the edges. Return the cake to the fridge for 20 minutes to set the ganache. Finally, pipe the remaining cookie dough frosting around the edges and sprinkle with extra chocolate chips.

How to Serve Cookie Dough Brownie Cake

Serve slices of this delightful Cookie Dough Brownie Cake at room temperature or slightly chilled. It pairs wonderfully with a glass of milk or a scoop of vanilla ice cream for an extra special treat.

How to Store Cookie Dough Brownie Cake

Store any leftover cake in an airtight container in the fridge. It will stay fresh for about 3-4 days. If you want to keep it for longer, you can freeze individual slices. Just wrap them tightly in plastic wrap and aluminum foil before placing them in the freezer.

Tips to Make Cookie Dough Brownie Cake

  • Make sure your butter is at room temperature for the best mixing results.
  • Don’t overmix the brownie batter; this helps keep the cake light and fluffy.
  • For added flavor, you can mix in chopped nuts or extra chocolate chips into the brownie batter.

Variation

You can try different flavors for the cookie dough filling. For instance, you can add peanut butter or white chocolate chips for a unique twist!

FAQs

  1. Can I make this cake ahead of time?
    Yes, you can bake the brownie layers and store them in the fridge for up to 2 days before assembling.

  2. What if I want to use store-bought cookie dough?
    You can use store-bought cookie dough for the filling if you want to save time. Just make sure it is safe to eat raw.

  3. Can I freeze the cookie dough brownie cake?
    Yes, you can freeze this cake. Just wrap it properly to prevent freezer burn, and it should last for about 2-3 months.

This Cookie Dough Brownie Cake is sure to be a hit! Give it a try and enjoy each delicious bite.

Print
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Cookie Dough Brownie Cake

  • Author: olivia
  • Total Time: 55 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A rich and delicious dessert combining chocolate brownies with a sweet cookie dough filling and topped with a smooth ganache.

Ingredients

Scale
  • 1 1/2 cups vegetable oil
  • 3 cups sugar
  • 3 tsp vanilla extract
  • 6 eggs
  • 1 1/2 cups all-purpose flour
  • 1 cup cocoa powder
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 3 sticks unsalted butter, at room temperature
  • 3/4 cup light brown sugar, packed
  • 3 1/2 cups confectioners’ sugar
  • 1 cup all-purpose flour
  • 3/4 tsp salt
  • 3 tbsp milk
  • 2 1/2 tsp vanilla extract
  • 4 oz semi-sweet chocolate, finely chopped (or chocolate chips)
  • 1/2 cup heavy whipping cream
  • 1/4 cup light corn syrup
  • 2 tsp vanilla extract
  • Extra chocolate chips (for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line three 8-inch round baking pans.
  2. In a large bowl, combine sugar and vegetable oil. Stir until fully combined. Add eggs one at a time, mixing each in completely. Stir in vanilla extract.
  3. In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt. Gradually add this dry mixture to the wet mixture, stirring just until mixed.
  4. Divide the batter evenly among the prepared pans and bake for 20-25 minutes. Let the cakes cool completely in the pans.
  5. In a large bowl, beat together the butter and brown sugar until light and fluffy. Gradually add confectioners’ sugar, then mix in flour and salt. Add milk and vanilla extract. Beat until fluffy.
  6. In a medium bowl, heat heavy whipping cream until hot. Pour chopped chocolate into the hot cream, let sit for 30 seconds, then stir until smooth. Stir in corn syrup and vanilla.
  7. Assemble the cake by placing one brownie layer on a platter, spreading 1 cup of cookie dough filling on top. Add the second brownie layer, press down slightly, and spread another cup of filling. Add the final brownie layer.
  8. Refrigerate the cake for 10 minutes to firm up the filling. Pour about 1/2 cup of ganache over the top, spreading to the edges. Return to the fridge for 20 minutes to set the ganache. Pipe remaining cookie dough frosting around the edges and sprinkle with extra chocolate chips.

Notes

Store leftover cake in an airtight container in the fridge for 3-4 days, or freeze individual slices.

  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 450
  • Sugar: 38g
  • Sodium: 300mg
  • Fat: 22g
  • Saturated Fat: 10g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 57g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 100mg

Keywords: cake, dessert, brownie, cookie dough, chocolate

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