Fudgy Brownie Cookie Dough Cake

Serves 8

45 mins prep

30 mins cook

75 mins total

This brownie cookie dough cake consists of fudgy brownie cake layers with milk chocolate chips, a thick layer of edible brown butter cookie dough, a silky buttercream with chunks of cookie dough, and more scoops of cookie dough on top. This cake is indulgent, fudgy, chocolatey, creamy, and delightfully crunchy from the chocolate chips. This makes one 8” round, double layered cake.

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Fudgy brownie cake

Preheat oven to 175°C (345°F). Grease two 7” or 8” round cake pans with butter or oil and line the bottoms with parchment paper.
Melt butter in a saucepan or in a microwave (stirring constantly) until completely melted. Let cool to room temperature.
½ cup butter
Sift together flour, baking soda, salt, and cocoa powder. Set aside.
½ cups all purpose flour
⅕ tsp baking soda
⅕ tsp salt
¼ cup natural cocoa powder
In a separate bowl, whisk sugars, eggs, and vanilla extract vigorously until very smooth and light in colour.
½ cups brown sugar
⅕ cup granulated sugar
1 ¼ large eggs
¼ tsp pure vanilla extract
Whisk the melted butter into the eggs until smooth.
Fold the flour and chocolate chips into the butter and egg mixture.
¼ cup chocolate chips
Pour into prepared cake tins and bake for 25-30 minutes. They should still be jiggly in the center. Remove from oven and let cool completely to room temperature. They will sink in the middles a bit.
To remove the cake from the pans, run a knife or spatula around the edges and flip the cake pan over. The cake should fall out in one piece. Peel the parchment paper off the back.

Cookie Dough Buttercream

Beat softened butter until very fluffy and light in colour. This will take at least 5 minutes. Add vanilla and beat until incorporated.
½ cups butter
¼ tsp pure vanilla extract
Add the sweetened condensed milk gradually to the butter and beat in between each addition until smooth.
¼ can sweetened condensed milk
Fold the buttercream with a spatula to remove any large air pockets.
Set aside ½ cup of buttercream for piping the border of the cake (optional).
Add ¼ cup mini chocolate chips and half of the edible cookie dough (recipe link in notes) into the buttercream and mix just until barely incorporated. You want there to still be chunks.
⅖ cup mini chocolate chips
¼ batch edible brown butter cookie dough

Assembly

Spread a small dollop of buttercream on a cake board or cake stand. Place a cake layer on top. Don’t trim the edges even: the sunken middle will make the perfect place for the cookie dough.
Spread the second half of the batch of cookie dough on the cake layer. Add a good layer of cookie dough frosting on top and smooth so that it is even.
Add the second cake layer, this time bottom side up. Press down firmly. Spread the rest of the cookie dough buttercream over the top and sides of the cake. Smooth out as best as possible. Press the rest of the mini chocolate chips onto the sides of the cake.
Pipe a border of the buttercream set aside (without cookie dough) on the top edge of the cake.
Decorate the top of the cake with more cookie dough (optional). Slice and serve!
⅕ batch extra brown butter edible cookie dough to scoop extra on top