Brookie Cookie Cake With Chocolate Buttercream
Indulge in the delightful fusion of flavors with a Brookie Cookie Cake topped with rich chocolate buttercream. This innovative dessert combines the best of both worlds: a gooey brownie and a chewy cookie, creating a mouthwatering experience that is both satisfying and comforting. Perfect for celebrations or just a sweet treat at home, this cake is sure to impress your guests and satisfy your cravings, making it a must-try for any dessert lover!
Recipe Card
Brookie Cookie Cake With Chocolate Buttercream
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 12
- Yield: One 9-inch round cake
- Cuisine: American
- Course: Dessert
Ingredients
- For the Brookie Layer:
– 1 cup all-purpose flour – 1/2 cup unsweetened cocoa powder – 1/2 teaspoon baking powder – 1/4 teaspoon salt – 1/2 cup unsalted butter, softened – 1 cup granulated sugar – 2 large eggs – 1 teaspoon vanilla extract – 1/2 cup chocolate chips
- For the Cookie Layer:
– 1 cup all-purpose flour – 1/2 teaspoon baking soda – 1/4 teaspoon salt – 1/2 cup unsalted butter, softened – 3/4 cup brown sugar, packed – 1/4 cup granulated sugar – 1 large egg – 1 teaspoon vanilla extract – 1 cup chocolate chips
- For the Chocolate Buttercream:
– 1 cup unsalted butter, softened – 3 1/2 cups powdered sugar – 1/2 cup unsweetened cocoa powder – 1/4 cup heavy cream – 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a bowl, whisk together the flour, cocoa powder, baking powder, and salt for the brookie layer. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs and vanilla, mixing until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the chocolate chips.
- Pour the brookie batter into the prepared cake pan and spread evenly.
- In another bowl, whisk together the flour, baking soda, and salt for the cookie layer. Set aside.
- In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until fluffy. Beat in the egg and vanilla.
- Gradually mix in the dry ingredients until just combined. Fold in the chocolate chips.
- Spoon the cookie dough over the brookie layer, spreading it gently.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let it cool completely in the pan.
- For the chocolate buttercream, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, alternating with heavy cream and vanilla, until smooth and fluffy.
- Once the cake is cool, spread the chocolate buttercream on top and serve.
Recipe Notes
- For extra flavor, add a pinch of espresso powder to the chocolate buttercream.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- You can substitute the chocolate chips with nuts or dried fruit for a different texture.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance and store it tightly wrapped in the refrigerator. Frost it just before serving.
What can I substitute for butter in the frosting?
You can use margarine or a dairy-free butter substitute for a similar texture and taste.
How do I store leftovers?
Keep any leftovers in an airtight container at room temperature for up to three days, or refrigerate for longer freshness.
Can I freeze the cake?
Absolutely! Wrap the cooled cake tightly in plastic wrap and then in aluminum foil before freezing. It can be stored for up to three months.
Enjoy baking this delightful Brookie Cookie Cake!
