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.
Fudgy brownie cake
tspbaking soda
tspsalt
cupnatural cocoa powdernot dutch processed
cupbutter
cupbrown sugar
large eggsroom temperature
cupchocolate chipsI used milk chocolate chips - semisweet will also work
Cookie Dough Buttercream
cupbuttersoftened
cansweetened condensed milk300 mL, 390 g, or 14 oz (by weight)
cupmini chocolate chipsfor decorating and to add extra into the buttercream
Cookie Dough
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.
cup butter
Sift together flour, baking soda, salt, and cocoa powder. Set aside.
cup all purpose flour
tsp baking soda
tsp salt
cup natural cocoa powder
In a separate bowl, whisk sugars, eggs, and vanilla extract vigorously until very smooth and light in colour.
cup brown sugar
cup granulated sugar
large eggs
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.
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.
cup butter
tsp pure vanilla extract
Add the sweetened condensed milk gradually to the butter and beat in between each addition until smooth.
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.
cup mini chocolate chips
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!
batch extra brown butter edible cookie dough to scoop extra on top