Ultimate Fudgy Brownie Cookie Dough Cake: A Decadent Homemade Recipe
Prepare to indulge in a dessert masterpiece: the Fudgy Brownie Cookie Dough Cake. This show-stopping creation features layers of rich, intensely fudgy chocolate brownie cake, generously studded with melty milk chocolate chips. Nestled between these decadent brownies is a thick, irresistible layer of edible brown butter cookie dough. The entire cake is then enveloped in a silky, creamy Russian buttercream, which is lovingly mixed with even more chunks of that delightful cookie dough. To crown this masterpiece, additional scoops of edible cookie dough are artfully placed on top. Every bite offers a symphony of textures and flavors: the deep, intense chocolate of the brownie, the creamy, toasted notes of the brown butter cookie dough, and the delightful crunch from the chocolate chips. This recipe yields one magnificent 8-inch round, double-layered cake, perfect for any special occasion or simply to satisfy your most profound dessert cravings.
Crafting the Perfect Layers for Your Brownie Cookie Dough Cake
The foundation of this exceptional cookie dough brownie cake lies in its two layers of deeply fudgy brownie. We’re talking about brownies that are dense, moist, and bursting with chocolate flavor. For an authentic chocolate experience, I’ve opted for classic milk chocolate chips, which melt beautifully during baking, creating pockets of gooey goodness. However, feel free to personalize this by using your favorite chocolate chips, such as semi-sweet for a more intense cocoa flavor, or even chopped dark chocolate. For those who love a bit of extra texture, consider folding in chopped nuts like walnuts or pecans, or other delightful fillings, into your brownie batter before it goes into the oven. The versatility of these brownie layers ensures that you can truly make this cake your own.
Sandwiched elegantly between these luxurious brownie layers is a substantial, irresistible layer of edible brown butter cookie dough. This isn’t just any cookie dough; it’s a revelation. The brown butter introduces a depth of toasty, nutty flavor that elevates the classic cookie dough taste to an entirely new level, making it incredibly addictive. The texture is precisely what you crave from raw cookie dough—thick, creamy, and wonderfully satisfying. For those who haven’t yet discovered the magic of brown butter, this cake is your perfect introduction. And rest assured, this cookie dough is completely safe to eat raw: it’s made without eggs, and the flour is pasteurized, ensuring peace of mind with every delicious spoonful. You might even want to make an extra half batch of this incredible cookie dough to scatter generously on top of the finished cake, adding both visual appeal and an extra burst of flavor and texture. You can find the detailed recipe for this brown butter chocolate chip edible cookie dough here.
The Art of Frosting: Silky Buttercream with Cookie Dough Chunks
No decadent cake is complete without an equally luxurious frosting, and for this cookie dough fudgy brownie cake, we’re using a truly exceptional Russian buttercream. This frosting is renowned for its incredible creaminess and luscious texture, and it requires just two key ingredients: high-quality butter and sweetened condensed milk. The sweetened condensed milk imparts a distinctive milky flavor that harmonizes perfectly with both the rich chocolate brownies and the sweet cookie dough, evoking the comforting taste of milk and cookies—but in cake form! It’s an ideal pairing that ties all the elements of this dessert together beautifully.
Creating this Russian buttercream begins by creaming the softened butter until it transforms into a light, airy, and super fluffy consistency. A touch of pure vanilla extract is then added, followed gradually by the sweetened condensed milk. This careful addition ensures a perfectly smooth and unified frosting. Once the base buttercream is ready, set aside a small portion to use for piping a neat border around the top of your cake, if desired. The remaining buttercream is where the magic truly happens: room temperature edible cookie dough is gently folded in. The key here is to mix it very briefly, just enough to incorporate it while allowing the cookie dough to remain in generous, delightful chunks. These chunks add an incredible textural contrast and an extra layer of cookie dough flavor that makes each bite even more exciting.
A smart adjustment in this particular cookie dough brownie cake recipe is to use slightly less sweetened condensed milk than you might typically use in a standard Russian buttercream. This intentional reduction helps to perfectly balance the overall sweetness of the cake, preventing it from becoming overly cloying once the sweet edible cookie dough is introduced. The result is a frosting that is rich, creamy, and perfectly sweet, letting all the individual flavors shine without overwhelming your palate. It’s this attention to detail that makes this cake truly stand out.
Expert Tips for Your Fudgy Brownie Cookie Dough Cake
Achieving those sought-after super fudgy brownie layers is crucial for this cake, and it hinges on a few key techniques. First, precision in measuring flour is vital. Always weigh your flour with a kitchen scale for the most accurate results. If you’re using a measuring cup, avoid compacting the flour. Instead, lightly stir the flour in its bag, then scoop it into the measuring cup and level the top with the flat edge of a knife without pressing down. Second, resist the urge to overmix the batter once the flour is added. Mix just until the ingredients are combined. Overmixing develops too much gluten, which can lead to a more cake-like, rather than fudgy, brownie texture. Most importantly, do not overbake! Remove the brownie layers from the oven when their centers are still slightly jiggly but the edges are set. They will continue to cook and firm up as they cool, ensuring that perfect fudgy consistency.
Serving this cake at room temperature is absolutely essential to fully appreciate its incredible textures and flavors. This cake is rich in butter, present in the brownie layers, the cookie dough, and especially the buttercream. When cold, butter solidifies, making the cake layers firm and the frosting stiff. Allowing the cake to come to room temperature softens the butter in all its components. This ensures that the brownie layers are wonderfully moist and soft, and the buttercream achieves its intended creamy, melt-in-your-mouth texture. This careful attention to serving temperature guarantees the most delectable and satisfying slice of cake.
Crafting the perfect soft and fluffy cookie dough buttercream requires careful attention to detail. Start with very soft butter – not melted, but truly pliable. Leave your butter at room temperature for at least an hour, or even two, before you begin. Next, beat this softened butter extensively with a stand mixer or a handheld electric mixer. This step should take a minimum of 5 minutes; you’ll see the butter become significantly lighter in color, increase in volume, and achieve an incredibly fluffy consistency. Gradually add room temperature sweetened condensed milk to the beaten butter, beating thoroughly after each addition to ensure a smooth, unified frosting that doesn’t split. Continue beating for at least another 5 minutes until the frosting is even lighter and fluffier. Finally, gently fold in the room temperature cookie dough, mixing just enough so that it remains in appealing large chunks, preserving that delightful textural contrast. Before frosting the cake, give the buttercream a few folds with a spatula to eliminate any large air pockets. This frosting can be left at room temperature for a few hours if not used immediately.
Don’t panic if your frosting splits; it’s a common issue with an easy fix! If your buttercream appears curdled or separated, take about a quarter cup of the split frosting and gently melt it. You can do this in a small bowl placed over a pot of hot water (a water bath) or by microwaving it in short bursts, stirring frequently, until it’s smooth and liquid. Allow this melted portion to cool back down to room temperature for about 5 minutes. Then, slowly add the cooled, melted frosting back into the main bowl of split frosting while beating vigorously. Continue to beat until the frosting magically comes back together, becoming light, fluffy, and perfectly smooth once more. This technique helps to emulsify the butter and condensed milk, bringing your frosting back to its intended silky consistency.
Yes, this brownie cookie dough cake can be prepared in stages, making it a convenient option for busy bakers. The brownie layers can be baked one or two days ahead of time. Once completely cooled, wrap each layer tightly with plastic wrap and store them at room temperature until you’re ready to assemble. The frosting, however, is best made on the day you plan to frost the cake. If you’re pressed for time, you can prepare the Russian buttercream base (without adding the cookie dough) the day before. Because refrigeration can alter the texture of the buttercream, it’s crucial to let it come to room temperature and beat it until light and fluffy again on the day of assembly, then gently fold in the cookie dough. Once assembled, the entire cake can be stored in the refrigerator overnight, covered securely with a large inverted bowl or cling wrap. Remember to allow the assembled cake to reach room temperature before slicing and serving for the best possible experience.
Related Indulgences to Explore:
- Salted Pecan Chewy Brownie Recipe
- The Best Brown Butter Chocolate Chip Cookies
- Chocolate Vegan Muffins with Chocolate Chips
Essential Ingredients for Your Fudgy Brownie Cookie Dough Cake:
For the full list of ingredients and detailed step-by-step instructions, please refer to the comprehensive recipe card located below.
For the Fudgy Brownie Cake Layers:
- All-purpose flour: Crucial for the brownie’s structure. Weighing your flour precisely is the secret to achieving that coveted fudgy, not cakey, brownie texture.
- Baking soda: Provides just a subtle lift to the brownies, ensuring they remain dense and fudgy rather than becoming overly airy or cake-like.
- Salt: A non-negotiable ingredient! Salt dramatically enhances the overall flavor profile, cutting through the sweetness and deepening the rich chocolate notes. Don’t skip it!
- Natural cocoa powder: Opt for natural cocoa powder, not Dutch-processed, for this recipe. Its natural acidity reacts with the baking soda, contributing to a wonderfully rich and complex chocolate flavor.
- Unsalted butter: Melted unsalted butter is incorporated into the brownie batter, providing essential moisture, richness, and a foundational buttery flavor. Always use real, good-quality butter for the best results.
- Brown sugar and granulated sugar: The combination of these two sugars is key. Brown sugar adds a deeper, molasses-rich flavor and contributes significantly to the brownies’ moisture content, while granulated sugar ensures a delightful chewiness in the final product.
- Large eggs (room temperature): Eggs play multiple roles, providing moisture, structure, and body, all of which are vital for creating perfectly fudgy, decadent brownie layers. Ensure they are at room temperature for optimal emulsification.
- Pure vanilla extract: A high-quality pure vanilla extract will infuse the brownies with an aromatic warmth, complementing and enhancing the chocolate flavor beautifully.
- Chocolate chips: Your choice here is flexible! I used milk chocolate chips for their creamy melt, but semi-sweet chocolate chips work equally well for a slightly less sweet and more intense chocolate experience. Feel free to use your favorite type of chopped chocolate.
For the Silky Cookie Dough Buttercream:
- Unsalted butter, softened: The foundation of our creamy buttercream. It’s imperative that the butter is very soft (but not melted) to allow it to whip up into an incredibly light and fluffy consistency.
- Sweetened condensed milk: This magical ingredient is what gives Russian buttercream its characteristic milky flavor and silken texture. You’ll need one standard can (typically 300 mL, 390 g, or 14 oz by weight), readily available in most grocery stores.
- Pure vanilla extract: A touch of vanilla extract rounds out the sweetness and adds a lovely fragrant note to the buttercream, harmonizing with the cookie dough and brownie.
- Mini chocolate chips: These are not just for decoration! Mini chocolate chips are added both into the buttercream for an extra delightful crunch and used generously for decorating the sides of the cake, adding visual appeal and textural intrigue.
Edible Brown Butter Chocolate Chip Cookie Dough: You will need one full batch of this incredible cookie dough (recipe available here). Half of this batch will form the luscious middle layer between your brownie cakes, and the other half will be mixed into the buttercream, creating those irresistible chunks. For an extra decadent topping, consider preparing an additional half batch of cookie dough (optional).
Step-by-Step Instructions: Baking & Assembling Your Masterpiece
Creating the Fudgy Brownie Cake Layers:
- Preheat your oven to 175°C (345°F). Prepare two 7-inch or 8-inch round cake pans by generously greasing them with butter or oil and lining the bottoms with parchment paper. This ensures easy removal.
- Gently melt the butter in a saucepan over low heat or in the microwave (stirring frequently to prevent scorching) until it’s completely liquid. Set aside to cool to room temperature.
- In a medium bowl, sift together the all-purpose flour, baking soda, salt, and natural cocoa powder. Sifting helps to aerate the dry ingredients and prevent lumps. Set this mixture aside.
- In a separate large bowl, vigorously whisk together the brown sugar, granulated sugar, large eggs, and pure vanilla extract. Continue whisking until the mixture becomes very smooth, significantly lighter in color, and slightly thickened. This aeration is key to the brownie’s texture.
- Once the melted butter has cooled to room temperature, gradually whisk it into the egg and sugar mixture until everything is thoroughly combined and smooth.
- Gently fold the sifted flour mixture and chocolate chips into the wet ingredients using a spatula. Mix just until no streaks of flour remain; be careful not to overmix, as this can lead to a tougher brownie.
- Divide the brownie batter evenly between your prepared cake tins. Bake for 25-30 minutes. The brownies should still be slightly jiggly in the center when removed from the oven, but the edges should appear set. This underbaking is essential for fudginess. Allow them to cool completely in their pans on a wire rack. They will likely sink a bit in the middle, creating a perfect well for the cookie dough filling.
- Once cooled, carefully remove the brownie layers from the pans. Run a thin knife or offset spatula around the edges of the pan, then invert the pan to release the brownie. Gently peel off the parchment paper.
Preparing the Cookie Dough Buttercream:
- In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld electric mixer), beat the very softened unsalted butter on medium-high speed until it becomes incredibly light in color and fluffy. This process is crucial and should take at least 5 minutes.
- Add the pure vanilla extract to the whipped butter and continue to beat until it is fully incorporated.
- With the mixer on low speed, gradually add the room temperature sweetened condensed milk to the butter mixture. Increase the speed to medium-high and beat thoroughly after each addition until the buttercream is perfectly smooth and creamy. Beat for at least 5 minutes to ensure it’s light and voluminous.
- Once fully mixed, use a spatula to fold the buttercream a few times. This helps to eliminate any large air pockets, resulting in an even smoother frosting.
- Set aside about ½ cup of this plain buttercream. This portion will be used later for piping a neat border on the cake (this step is optional but adds a refined touch).
- To the remaining buttercream, add about ¼ cup of mini chocolate chips and half of your prepared edible brown butter cookie dough. Mix briefly on low speed, just until these additions are barely incorporated. The goal is to leave delightful, noticeable chunks of cookie dough throughout the frosting, adding incredible texture and flavor.
Assembling Your Decadent Brownie Cookie Dough Cake:
- Begin assembly by spreading a small dollop of plain buttercream (the reserved portion, or fresh if preferred) onto your cake board or serving stand. This acts as an anchor to prevent the cake from sliding. Carefully place one of your cooled brownie cake layers on top. Don’t worry about trimming the edges of the brownie layers if they’ve sunk slightly in the middle; this creates a perfect, natural well for your thick cookie dough filling.
- Next, generously spread the second half of your batch of edible brown butter cookie dough evenly over the first brownie cake layer, filling the natural indentation. Then, add a substantial layer of the cookie dough buttercream on top of the cookie dough, smoothing it out with an offset spatula to create an even surface.
- Carefully place the second brownie cake layer on top, with its bottom side facing up. This creates a flat and stable surface for frosting. Gently press down firmly to ensure it adheres to the filling. Proceed to spread the remaining cookie dough buttercream over the top and down the sides of the entire cake, aiming for as smooth a finish as possible. For extra flair and texture, press the remaining mini chocolate chips onto the sides of the frosted cake.
- Using the ½ cup of plain buttercream you set aside earlier (without cookie dough chunks), pipe a decorative border along the top edge of the cake. This adds a clean, professional finish.
- For the ultimate presentation and an extra layer of indulgence, decorate the very top of your cake with additional scoops or crumbles of the extra edible cookie dough you prepared (this step is optional, but highly recommended!). Now, all that’s left is to slice into this magnificent creation and serve!
Happy baking, and enjoy every incredibly indulgent bite! xx
If you’ve made this recipe, I would absolutely love to hear your thoughts! Please consider leaving a rating and sharing your feedback in the comments section below. Your insights are invaluable!
Don’t forget to share your beautiful creation on Instagram and tag @flouringkitchen so I can see your masterpieces!
📖 Recipe
Fudgy Brownie Cookie Dough Cake
Mary
Pin Recipe
Shop Ingredients
Equipment
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Stand mixer or electric handheld mixer
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Two 8″ round baking pans
Ingredients
Fudgy brownie cake
- 2 cups all purpose flour
- ¼ teaspoon baking soda
- ½ teaspoon 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 teaspoon 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 teaspoon 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
- ½ batch extra brown butter edible cookie dough to scoop extra on top optional
Shop Ingredients on Jupiter
Instructions
Fudgy brownie cake
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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.
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Melt butter in a saucepan or in a microwave (stirring constantly) until completely melted. Let cool to room temperature.1 ¾ cup butter
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Sift together flour, baking soda, salt, and cocoa powder. Set aside.2 cups all purpose flour, ¼ teaspoon baking soda, ½ teaspoon salt, 1 cup natural cocoa powder
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In a separate bowl, whisk sugars, eggs, and vanilla extract vigorously until very smooth and light in colour.1 ¾ cups brown sugar, ¼ cup granulated sugar, 5 large eggs, 1 teaspoon pure vanilla extract
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Whisk the melted butter into the eggs until smooth.
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Fold the flour and chocolate chips into the butter and egg mixture.1 cup chocolate chips
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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.
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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
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Beat softened butter until very fluffy and light in colour. This will take at least 5 minutes. Add vanilla and beat until incorporated.2 cups butter, 1 teaspoon pure vanilla extract
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Add the sweetened condensed milk gradually to the butter and beat in between each addition until smooth.1 can sweetened condensed milk
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Fold the buttercream with a spatula to remove any large air pockets.
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Set aside ½ cup of buttercream for piping the border of the cake (optional).
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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.1 ½ cup mini chocolate chips, 1 batch edible brown butter cookie dough
Assembly
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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.
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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.
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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.
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Pipe a border of the buttercream set aside (without cookie dough) on the top edge of the cake.
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Decorate the top of the cake with more cookie dough (optional). Slice and serve!½ batch extra brown butter edible cookie dough to scoop extra on top
Notes
Serving and storing
To experience this cake at its absolute best, always serve it at room temperature. This ensures the brownie layers remain perfectly fudgy, the edible cookie dough is soft and pliable, and the buttercream is wonderfully creamy.
Store any leftover cake in an airtight container in the refrigerator for up to 5 days. For longer storage, individual slices or the whole cake can be frozen in an airtight container or freezer-safe bag for up to three months. Thaw in the refrigerator overnight and bring to room temperature before serving.
Make Ahead Options
The fudgy brownie layers are perfect for making in advance. Bake them one or two days ahead of time. Once they are completely cool, wrap each layer tightly in plastic wrap to prevent drying, and store at room temperature.
While the cake should ideally be frosted on the day of serving for optimal freshness, you can prepare the Russian buttercream base (without the cookie dough) the day before. Refrigeration will alter its texture, so on frosting day, allow it to come back to room temperature and beat it vigorously until it’s light and fluffy again before incorporating the cookie dough. The prepared buttercream (with or without cookie dough) can safely remain at room temperature for a few hours before you’re ready to frost.
The entire cake can be assembled the day before your event. Once assembled, store it in the refrigerator. To protect it and maintain moisture, cover it with a large inverted bowl or wrap it snugly with cling wrap. Remember to let the cake come to room temperature for at least 1-2 hours before slicing and serving to ensure the best texture and flavor!
How to Ensure Your Brownies are Perfectly Fudgy
- Always weigh your flour with a kitchen scale for precise measurement. If using cups, spoon and level the flour without compacting it.
- Do not overmix the brownie batter once the flour is added. Mix only until just combined to avoid developing too much gluten, which can make brownies cakey.
- Crucially, avoid overbaking. Remove the brownie layers from the oven when they are still slightly jiggly in the center and the edges are set. They will continue to cook as they cool, leading to that irresistible fudgy texture.
Frosting Troubleshooting Guide
If your buttercream appears split, curdled, or lumpy even after extended beating, don’t despair! Take about a quarter cup of the split frosting and melt it gently over a water bath (a bowl set over a pot of simmering water) or in the microwave in short bursts, stirring often. Allow this melted portion to cool back to room temperature. Then, gradually add the cooled, melted frosting back into the main bowl of split frosting while beating continuously until the buttercream re-emulsifies and becomes light, fluffy, and perfectly smooth again.