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a look inside the cake with brownie layers and cookie dough on top

Fudgy Brownie Cookie Dough Cake

Mary
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. 
Prep Time 45 mins
Cook Time 30 mins
Total Time 1 hr 15 mins
Course Baking, Dessert
Cuisine American
Servings 8 people

Equipment

  • Stand mixer or electric handheld mixer
  • Two 8" round baking pans

Ingredients
  

Fudgy brownie cake

  • 2 cups all purpose flour
  • ¼ tsp baking soda
  • ½ tsp salt
  • 1 cup natural cocoa powder not dutch processed
  • 1 ¾ cup butter
  • 1 ¾ cups brown sugar
  • ¼ cup granulated sugar
  • 5 large eggs room temperature
  • 1 tsp pure vanilla extract
  • 1 cup chocolate chips I used milk chocolate chips - semisweet will also work

Cookie Dough Buttercream

  • 2 cups butter softened
  • 1 can sweetened condensed milk 300 mL, 390 g, or 14 oz (by weight)
  • 1 tsp pure vanilla extract
  • 1 ½ cup mini chocolate chips for decorating and to add extra into the buttercream

Cookie Dough

  • 1 batch edible brown butter cookie dough link is in the notes
  • ½ batch extra brown butter edible cookie dough to scoop extra on top optional

Instructions
 

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.
  • Sift together flour, baking soda, salt, and cocoa powder. Set aside.
  • In a separate bowl, whisk sugars, eggs, and vanilla extract vigorously until very smooth and light in colour.
  • Whisk the melted butter into the eggs until smooth.
  • Fold the flour and chocolate chips into the butter and egg mixture.
  • 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.
  • Add the sweetened condensed milk gradually to the butter and beat in between each addition until smooth.
  • 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.

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!

Notes

Brown Butter Edible Chocolate Chip Cookie Dough Recipe
 
Serving and storing
Serve the cake at room temperature, so that the brownie stays fudgy and the buttercream stays soft.
Store in the refrigerator (covered) for up to 5 days. Freeze any leftovers to last for up to three months in an airtight container or freezer safe bag.
 
Make Ahead
The layers can be made a day or two ahead. Wrap the cooled layers tightly with plastic wrap and store at room temperature.
The frosting should be made the day of frosting the cake. If you are going to be short on time, Make the Russian buttercream base the day before (do not add the cookie dough). That is because the texture will change once it is refrigerated and it needs to be beaten very well before frosting the cake. The day of frosting the cake, let the frosting come to room temperature and beat the base until it is light and fluffy again, then add the cookie dough. The frosting can be left at room temperature for a few hours until you are ready to frost the cake.
The cake can be assembled the day before. Store it in the refrigerator with a large bowl upside down over the cake or wrapped with cling wrap. Let the cake come to room temperature before slicing and serving!
 
How to make sure brownie is fudgy
  • Weigh out your flour with a scale or use a measuring cup properly.
  • Do not overmix the batter when adding the flour.
  • Do not overbake the layers. Take the brownie layers out when they are still jiggly in the center.
 
Frosting Troubleshooting
If your frosting splits and stays lumpy after a lot of beating, take a quarter cup of the frosting and melt it in a water bath (a bowl nestled in some hot water) or in the microwave. Cool to room temperature and add it back into the bowl of frosting. Beat well until light, fluffy, and smooth.
Keyword brownie, cookie dough frosting, edible cookie dough, fudgy brownie, russian buttercream