Brownies & Bars, Cakes

Brownie Layer Cake with Cookie Dough Frosting

4.18 from 68 votes
If you love cookies and brownies, I have the ultimate Brownie Layer Cake with Cookie Dough Frosting that is rich, decadent and impressive!

Hi Bold Bakers!

If you love cookies and brownies, I have the ultimate cake for you!  I’ll show you how to make a Chocolate Brownie Layer Cake with Cookie Dough Frosting. It is definitely BIG & BOLD!

If you love brownies, then you’ll have to try these recipes:

Watch The Recipe Video!

Brownie Layer Cake with Cookie Dough Frosting

4.18 from 68 votes
If you love cookies and brownies, I have the ultimate Brownie Layer Cake with Cookie Dough Frosting that is rich, decadent and impressive!
Author: Gemma Stafford
Servings: 1
Prep Time 50 mins
Cook Time 1 hr 30 mins
Total Time 2 hrs 20 mins
If you love cookies and brownies, I have the ultimate Brownie Layer Cake with Cookie Dough Frosting that is rich, decadent and impressive!
Author: Gemma Stafford
Servings: 1

Ingredients

  • Brownie Recipe
  • 1 ¾ cups (9oz/265g) all-purpose flour
  • 1 ½ teaspoon (8.9g) salt
  • 3 tablespoons (28.4g) dark unsweetened cocoa powder
  • 16 ½ oz (465g) dark chocolate, coarsely chopped
  • 1 ½ cup (12oz/337g) unsalted butter
  • 2 ¼ cups (18oz/ 510g) granulated sugar
  • ¾ cups (6oz/168g) packed light brown sugar
  • 7 eggs at room temperature
  • 3 tsp (5g) vanilla extract
  • Cookie Dough Frosting Recipe
  • 1 cup (8 oz/225g) cream cheese, softened
  • 10 Tbsp (5oz/150g) butter, softened
  • 1 ⅓ cup (253g) brown sugar
  • 2 tsp. (10g) vanilla
  • 4 Tbsp. (60g) milk , more if needed to reach desired consistency
  • 1 cup (125g) flour
  • 6 cups (725g) powdered sugar , more if needed to reach desired consistency
  • 1 ⅓ cup (221g) mini chocolate chips
  • Ganache
  • 8 ozs (225g) bittersweet chocolate ( 72 %)
  • 1 cup (235g) heavy cream

Instructions

  • To make the Brownies: Preheat the oven to 350oF (180oC). Butter and line a 9” springform or cake tin.
  • Put the chocolate and butter in a large bowl and set it over a saucepan of simmering water or place in the microwave. Stirring occasionally, until the chocolate and butter are completely melted and smooth. Remove from the heat and set aside to cool a little.
  • Add the sugars. Whisk until completely combined. The mixture should be room temperature.
  • Whisk the eggs and vanilla in a jug together. Add a little of the eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Do not overbeat the batter at this stage or your brownies will be cakey.
  • Sift the flour, salt and cocoa over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.
  • Pour the batter into your lined and buttered. Bake in the center of the oven on a tray for 1 hour 20 minutes. This is a very heavy brownie and does need quite some time to cook.
  • There should be still a jiggle in the center of the cake, that says it fudgy in the middle.
  • Let the brownies cool completely before cutting. It can be made up to 2 days in advance or it can be frozen beforehand also.
  • To make the cookie dough frosting: Cream softened cream cheese and butter together in a large bowl.
  • Add brown sugar and vanilla and evenly beat together.
  • Add powdered sugar and whisk to evenly incorporate until smooth. (If you need to add a little milk to thin it, feel free to do so. I prefer my frosting thick so I never needed to)
  • Next add in the milk, flour and mini chocolate chips.
  • Wrap the frosting and set it in the fridge for about 15 minutes. It thickens up pretty nicely and make it easier to work with.
  • You can also make it up to 2 days in advance and take it out of the fridge 45 minutes before you want to use it to soften.
  • To make the ganache: Heat the cream in a heavy bottom saucepan. When it reaches a simmer, take it off the heat and pour it over the chopped chocolate. Let it sit there for 3-4 minutes on the chocolate and then whisk until the chocolate has melted.
  • Drizzle the ganache over the chocolate cake. It it drip over the sides. This is an easy way to decorate a cake.

 

Submit your own photos of this recipe

16 Images

Kenken

LahariKiran

Aisha

Aisha

Aisha

Sagia

guest
208 Comments
most useful
newest oldest
Inline Feedbacks
View all comments
P M
P M
1 month ago

Hi Gemma,
Instead of the cookie dough, is it okay to use your cookies and cream fudge between the brownie layers here, maybe with some brownie bits? Will this combination and structure work? Do let me know what you think.

Thanks

Last edited 1 month ago by PM
Erica
Erica
1 month ago

Hi Gemma,
love your recipes, and I especially love that you have metric measurements for all the recipes I’ve seen so far. Please, can you put grams here for all these cups? Many thanks!

Mary-Grace De Venecia
6 months ago

followed this recipe to a tee, came out burnt on the sides and top and raw in the middle. where did i go wrong? 180 degrees celsius middle of oven for 1 hr 20 mins

manleen
7 months ago

can i store this coockie dough frosting in the fridge a day before?
ps. I need to use it for ur cookie dough cupcakes
pls try to reply asap i need to make it tomorrow

Nicole
Nicole
7 months ago

Just made this cake. The 1hr 20 minute baking time seems too long, cake was overcooked. Would take it out of the oven at 1hr.

Cassia
Cassia
7 months ago

This is awesome! im planning on making this for my sister’s birthday cake this week! She will love this!

Liliana
7 months ago

Hi Gemma ,this was a lovely recipe!Thanks for sharing!

Hasini
Hasini
7 months ago

Hi Gemma,

Can I make this same recipe in the microwave? How long do you think I should make it in the microwave for?

Vishaka
Vishaka
9 months ago

Hi Gemma,

The recipe looks amazing, can’t wait to try it. I was wondering though if I could divide the batter between three 9 inch tins, as I’m terrible at cutting cakes into layers! Also, would I then have to reduce the baking time?

Thanks

Mahima
Mahima
9 months ago

Hey Gemma, I wanted to make half of this recipe, so how many eggs should I use ?

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!