A truly epic brownie cake filled with an eggless cookie dough filling and topped with luscious ganache. This brownie cookie dough layer cake is so rich and amazing that you’ll want to keep it for yourself!
Hi friends – this cake is EPIC. There is just no other way to describe it. I baked this once last fall for my birthday when I went to my friend E’s house to celebrate. We baked this together one evening since our birthdays are two days apart. She was gracious enough to let me take a large slice home to share with my family, and I had been dreaming of this cake ever since.
The photos I took that night were not the best. I didn’t have natural lighting and only had my smart phone. So I made a mental note to recreate this cake.
Addie’s birthday was coming up and I asked her what type of cake she wanted me to bake. When she told me to keep it a surprise, there was no question what I was going to make her. It was the perfect opportunity to bake this cake again.
Don’t get overwhelmed with the ingredients or the steps. It’s really very easy. The cookie dough filling can be made in advance. Just make sure you don’t eat it all when you’re taste-testing and save some for the actual cake! It’s hard, I know. The brownie cake layer can also be made in advance. Just wrap the layers in plastic wrap and store it in the refrigerator. You can always assemble the cake a day or two later.
This cake is very dense and very rich. Addie was so excited to eat this for her birthday cake, and we were even more thrilled that her grandparents were here to help us celebrate and eat the cake with us. I should have sent them home with some, but we’ve been happily snacking on it bit by bit since we cut into the cake.
If you like brownies, and you like cookie dough, then this is the cake for you. It stores well and is easily sharable so it will definitely feed a small crowd. Enjoy!
Brownie cookie dough layer cake
- 1 and ½ cups vegetable oil
- 3 cups granulated sugar
- 3 teaspoons vanilla extract
- 6 eggs
- 1 and ½ cups all-purpose flour
- 1 cup cocoa powder
- ¾ teaspoon baking powder
- ¼ teaspoon salt
Cookie dough filling
- 3 sticks unsalted butter room temperature
- ¾ cup light brown sugar packed
- 3 and ½ cups powdered sugar
- 1 cup all-purpose flour
- ¾ teaspoon salt
- 3 Tablespoons milk of choice
- 2 and ½ teaspoons vanilla extract
- 4 ounces semi-sweet chocolate finely chopped (can substitute with chocolate chips)
- ½ cup heavy whipping cream
- ¼ cup light corn syrup
- 2 teaspoons vanilla extract
- Extra chocolate chips for garnish
Bake the brownie cake layers
- Preheat your oven to 350 degrees F. Line three 8-inch round baking pans with parchment paper (this is important so your cake doesn't stick). In a large bowl, whisk together the sugar and oil until well combined. Add in the eggs one at a time, making sure each egg is fully incorporated before adding another. Add in the vanilla and stir well.
- In a medium sized bowl, whisk together the flour, cocoa powder, salt and baking powder. Slowly transfer the dry ingredients into the large bowl with the egg mixture and mix until everything is just combined. Do not over mix.
- Transfer the batter into your 3 prepared baking pans and bake in your preheated oven for 20-25 minutes or until a toothpick comes out with some wet crumbs. Allow the cake layers to cool completely before removing from the pans. Cakes can also be wrapped in plastic wrap and stored in the refrigerator or at room temperature overnight before assembling.
Make the cookie dough filling
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter and brown sugar on medium speed until light and fluffy, about 2-3 minutes. Slowly add the powdered sugar until well combined. Add the flour and powdered sugar and mix well. Add the milk and vanilla and continue beating until well incorporated. Set aside.
Make the ganache
- In a medium microwave-safe bowl, heat the heavy cream until hot but not boiling, about 45 seconds. Remove the bowl from the microwave, and add the chocolate chips into the cream. Let the chocolate chips rest for about 30 seconds. Then beat with a spatula until the mixture is smooth and glossy. Add the corn syrup and vanilla and mix well until everything is fully combined. Set aside.
Assemble the cake
- After the cakes have fully cooled, place one layer on top of a cake platter or plate. Add about 1 cup of the filling on top and spread with an offset spatula all the way to the edge of the cake. Repeat with the remaining cake layers and filling, ending with a cake layer.
- Put the cake in the refrigerator to chill for at least 10 minutes.
- Pour the about 1/2 of the ganache on top of the cake and push until the ganache drips over the edges. Put the cake back in the refrigerator for another 20 minutes for the ganache to set. Top with remaining ganache and allow to set. If desired, add more ganache or decorate with additional chocolate chips.