Since I started seriously baking roughly 7 years ago, I have had many, many baking failures and disasters. Most notable was the first time I every attempted to make a tier cake. A friend’s mother recommended me to make a cake for her daughter’s upcoming baby shower and silly, 19-year-old me thought I could handle it. Let me preface this all by saying I have been the world’s biggest klutz from the day I was born. It’s a miracle I haven’t destroyed more baked goods in my baking history.
Anyways, back to the cake. The cake she wanted was simple enough – vanilla cake with vanilla frosting with green and blue polka dots on top. At the time, I was baking in my parent’s tiny kitchen with limited counter space and no central air which meant in the summer time I was sometimes baking in a 100+ degree kitchen between the outside heat and the oven.
About 3 hours into my baking I realized this was going to be a much larger task than I had originally anticipated when my normal cake recipe didn’t produce as many layers as I wanted and I had to run to Wegman’s at 9:30 at night for more cake flour. Fast forward to about 12:30AM and I had the base tier on the crumb coat and cooling in the fridge. As I was beginning the top coat, I knew my layers weren’t 100% cooled but I figured they were close enough that I could start my crumb coat. I was wrong.
I spent the next hour/hour and a half battling with my frosting trying to keep my cake layers stacked long enough to cool in the fridge. At about 2AM I thought I finally had it down and took it out of the fridge to do some touching up. Well, as there was not a lot of counter space in my parent’s kitchen, I ended up setting the cake stand on something uneven. I turned to grab my angled spatula from the hot water I had it sitting in and somehow managed to bump my cake stand, sending my entire top-tier onto the floor of my kitchen, splatting into one giant lump of cake and buttercream.
Long story short, I spent a good 1/2 hour on the floor crying while my dog enjoyed a nice helping of baby shower cake before I pulled myself together, went to Wegman’s (again) at 3 AM and returned to finish the cake. The finished product was nothing like I had originally planned and I still feel guilty to this day for giving the woman that cake.
Anyways, I’m telling you this story because I had a similar encounter with this recipe. This cake is 3 layers of gooey fudge brownies, packed with cookie dough frosting and finished with gobs of edible cookie dough. At about 9PM the night I made, I decided 2 layers of brownie weren’t enough for this monster and I needed to make 2 more. Due to my lack of patience and desire to go to bed, I stayed up battling my melting cookie dough frosting until one layer eventually ended up on the bottom of my fridge anyways. Oh well – at least the remaining layers tasted good!
If you decide to attempt this cake, I highly recommend sticking to 2, maybe 3 layers max – after that, the brownies start to get too heavy for the frosting making this one unstable cake. If you’re a daredevil like myself, I recommend getting a few cake pillars at your local store to stabilize the bottom layers. Good luck!
Cookie Dough Brownie Cake
You can find my classic brownie recipe here. Just bake the recipe in 2 6-inch round pans for approximately 20 minutes!
Cookie Dough Frosting
- 1 cup butter, room temperature
- 1 1/2 cup brown sugar, packed
- 1 1/2 tsp. vanilla
- 2 cups flour
- 1 tsp. salt
- 1 to 2 cups powdered sugar
- 1/2 cup heavy cream
- 1 1/2 cup mini chocolate chips
Edible Cookie Dough Topping
- 1/4 cup unsalted butter, room temperature
- 1/4 cup sugar
- pinch of salt
- 1/4 cup brown sugar
- 2 tbsp. milk
- 1 tsp. vanilla
- 1/2 cup flour
- 1/2 cup mini chocolate chips
DirectionsOnce the brownies have finished cooling, start by making your cookie dough topping. With a hand mixer, beat together the butter and sugars until fluffy. Add the vanilla, milk and pinch of salt until well combined. Slowly mix in the flour until well combined. Fold in the mini chocolate chips.
Cover the cookie dough with plastic wrap and place in the fridge to chill.
To make the frosting, beat together the butter and brown sugar until well-combined. Add in vanilla.
Slowly mix in the flour and salt until well incorporated. Taste the dough to assess the sweetness (I know, how cruel right?) and add powdered sugar as necessary.
Add in heavy cream until a smooth, pipe-able consistency is reached. Once finished, fold in your mini chocolate chips.
Pipe the frosting in between the layers of your brownies and decorate. I chose the naked look but feel free to cover the whole thing!
Remove your cookie dough from the fridge and roll into small balls, about 1/2 inch thick. Decorate away! Feel free to stack them as high as the recipe allows – I definitely recommend over the top. Don’t eat it all at once!