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This Oreo Brookie Layer Cake is made with layers of chocolate chip cookie, Oreo cake and a wonderfully fudgy brownie! I’s hands down my new favorite cake – I can’t get enough!
Oreo Brookie Layer Cake
So since announcing that my cookbook is available for preorder Monday, it has been so much fun seeing everyone’s response to the cover and the details I’ve been able to share. The book is officially a top new release in “dessert baking” on Amazon and I have so many of you to thank for that. It’s amazing and has made this a wonderful week for me!
If you entered the giveaway, then you know that to enter you just had to answer a question about what part of the book you are most looking forward to. It has been so much fun reading through those responses. I’d say it’s just about evenly split between all the chapters and I love that so many of you are looking forward to the tutorials. ๐ Plus, many of you wrote additional notes about how much you’ve enjoyed the blog and the recipes you’ve made and all the sweet words literally brought tears to my eyes. Thank you!! It makes all the hard work worth it to know that so many of you enjoy the things I share.
Many of you also noted that you are big fans of the unusual cake combinations that I come up with, so it couldn’t be more perfect that I had this cake planned to share with you today! It’s hard to say that it’s my craziest, because I’ve had some crazies, but it should be added to the list of the over-the-top awesome cakes here on this blog. ๐
This Oreo Brookie Layer Cake combines so many amazing things in one – chocolate chip cookie, cake, Oreos and brownie. Like, what more could you want?
It takes a bit of time because you have to make and bake each layer separately, unlike a cake that you make one batter for. But it’s totally worth it! Seriously, it seems like it’d be a super heavy cake (and it certainly weighs plenty!) but as far as eating it – it’s not as heavy as you’d expect. I took some with me when I went with a group of girlfriends to go see “Bad Moms” and they were all dying over it. They all agreed that it wasn’t too heavy and they were just as in love with it as I was. ๐
Tips for Making an Oreo Brookie Layer Cake
So let’s talk a bit about making and building this baby. The cookie on the bottom is my usual cookie cake. I love it on it’s own and I love it in this cake. Like with all of my cookie cakes, you don’t want to over bake it. It’ll look a little under cooked in the middle when you take it out of the oven, but it will continue to cook and firm as it cools. The edges should be nice and golden though. I let it cool completely in the pan so that the center is nice and firm before I remove it.
Next is the brownie. I actually made the cookie and brownie one day and then made the Oreo cake and finished the cake the following day, to break things up. The brownie is wonderfully fudgy! It’s made with melted chocolate, which helps gives that extra-fudgyness. Be careful not to over bake it, which can happen easily. You want to bake it until a toothpick comes out with some moist crumbs still stuck to it. Unlike a cake, they’ll be fudgier, stickier crumbs so don’t wait for them to look like a cake’s crumbs – they won’t and then you’ll over bake it.
The final layer is the Oreo cake. It’s a denser cake than some, but that was on purpose. For the Oreos to not all sink to the bottom, I needed a dense cake. And given the density of the cookie and brownies, a cake that’s too light would’ve been a little off here. This cake layer is easy to put together – no need to worry about creaming – and it’s super delicious.
Once all the layers are made, the cake is frosted with chocolate buttercream. There are some additional crushed Oreos between the cake layers, because you can never have too many. To finish it off, it’s got a beautiful chocolate ganache drizzle down the sides and some chocolate chip cookies and Oreos adorning the top. I mean, come one. This cake is SO FUN! And it’s delicious too! We’re more than 4 months away from my birthday, but I’m thinking this sucker might make an appearance. It’s that good.
AND! I made a video of myself putting the Oreo Brookie Layer Cake together so you can see how it all works. The video is below – I hope you like it and find it helpful! ๐
[adthrive-in-post-video-player video-id=”AJ49DvGF” upload-date=”Fri Aug 05 2016 00:45:52 GMT+0000 (UTC)” name=”How to decorate the brookie layer cake” description=”How to decorate the brookie layer cake”]
For the full tutorial on frosting the cake smoothly, check out my tutorial and video on how to frost a smooth cake with buttercream.
Read transcript
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Oreo Brookie Layer Cake
- Prep Time: 30 minutes
- Cook Time: 1 hour 35 minutes
- Total Time: 2 hours 5 minutes
- Yield: 14-16 Slices
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This Oreo Brookie Layer Cake is made with layers of chocolate chip cookie, Oreo cake and a wonderfully fudgy brownie! I’s hands down my new favorite cake – I can’t get enough!
Ingredients
Chocolate chip cookie cake
- 3/4 cup (169g) unsalted butter, room temperature
- 3/4 cup (108g) brown sugar
- 1/4 cup (52g) sugar
- 1 egg
- 2 tsp vanilla extract
- 2 cups (260g) all purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cups semi-sweet chocolate chips
Brownie
- 1/2 cup (112g) unsalted butter
- 6 oz chopped quality semi sweet chocolate
- 1 1/4 cups (259g) sugar
- 1 1/2 tsp vanilla extract
- 3 large eggs
- 3/4 cup (98g) flour
- 2 tbsp natural unsweetened cocoa
- 1/4 tsp salt
Oreo cake
- 1 2/3 cups (217g) all purpose flour
- 1 cup (207g) sugar
- 1 1/4 tsp baking powder
- 1/2 tsp salt
- 3 egg whites, room temperature
- 1/2 cup (115g) sour cream, room temperature
- 1/2 cup (120ml) milk, room temperature
- 2 tsp vanilla extract
- 3/4 cup (168g) unsalted butter, melted and slightly cooled
- 1/2 cup (61g) oreo crumbs
- 6 Oreos, chopped
Chocolate buttercream
- 1 1/2 cups (336g) butter
- 1 1/4 cups (237g) shortening
- 9 3/4 cups (1121g) powdered sugar
- 2 tsp vanilla extract
- 1 1/4 cup (123g) natural unsweetened cocoa powder
- 5–6 tbsp (60-75ml) water/milk
Additional
- 10 Oreos, crushed
- 4 oz semi sweet chocolate chips
- 5 tbsp (75ml) heavy whipping cream
- Chocolate chip cookies, for decorating
- Oreos, for decorating
Instructions
To make the cookie cake
- Preheat oven to 350 degrees. Place parchment paper in the bottom of a 9 inch cake pan and grease the sides.
- Cream butter and sugars together until light and fluffy, about 3-4 minutes.
- Mix in egg and vanilla extract.
- Combine dry ingredients in a another bowl, then add them to the butter mixture and mix until well combined. Dough will be thick.
- Stir in chocolate chips.
- Press the dough evenly into the cake pan.
- Bake for 21-24 minutes or until the edges are slightly golden. The center will look undercooked, but it will continue cooking and firm up as it cools.
- Remove from oven and set aside to cool completely in the cake pan. It may still look a little undercooked until completely cool and firm. Once cooled, the center should be firm and itโll be easier to remove it from the pan without it falling apart.
While the cookie cake cools, make the brownie
- Preheat oven to 350 degrees. Place parchment paper in the bottom of a 9 inch cake pan and grease the sides.
- To make the brownie, add the butter and chocolate to a heat-proof bowl (I use my mixer bowl) and set it over a pot of simmering water. Melt the butter and chocolate, stirring until smooth. Set aside to cool a bit.
- Whisk together the sugar, vanilla extract and eggs in a medium bowl until well combined.
- Combine the dry ingredients in another medium bowl.
- Whisk the cooled chocolate mixture into the egg mixture and combine.
- Gently stir the flour mixture into the chocolate mixture until well combined.
- Pour the batter evenly into the prepared pan and bake for 35-38 minutes, or until a toothpick inserted comes out with a few sticky crumbs. You donโt want to over bake it.
- Remove brownie from oven and set aside to cool completely in the pan, then remove from the pan.
While the brownie cools, make the Oreo cake
- Preheat oven to 350 degrees. Place parchment paper in the bottom of a 9 inch cake pan and grease the sides.
- Whisk together flour, sugar baking powder and salt in a large mixing bowl.
- Whisk together egg whites, sour cream, milk and vanilla extract in a medium bowl, then add to the flour mixture and mix on medium speed just until smooth.
- Add melted butter and mix until combined.
- Stir in the Oreo crumbs and chopped Oreos.
- Pour batter evenly into prepared cake pan and bake for 34-36 minutes, or until a toothpick inserted in the center comes out with a few crumbs.
- Remove cake from oven and allow to cool for 2-3 minutes, then remove from pan to a cooling rack to finish cooling.
When the cake layers are ready, make the frosting
- Beat the butter and shortening together until smooth.
- Slowly add about half of the powdered sugar, mixing until smooth between each addition of powdered sugar.
- Add the vanilla extract, cocoa powder and 4 tablespoons of water or milk to the frosting and mix until smooth.
- Slowly add the remaining powdered sugar, mixing until smooth between each addition of powdered sugar.
- Add additional water to the frosting as needed to get a smooth consistency.
Put it all together
- Use a large serrated knife to remove the top edges from the cookie cake so that itโs flat and remove the dome from the top of the oreo cake. If the top of the brownie isnโt flat, trim it so that it is. See my tips on how to level a cake.
- Place the cookie cake on a serving plate or cardboard cake circle and top with about 1 cup of frosting. Smooth frosting into an even layer.
- Add about half of the additional crushed Oreos on top of the frosting and press into the frosting.
- Add the Oreo cake and top with about 1 cup of frosting. Smooth frosting into an even layer.
- Add remaining half of the additional crushed Oreos on top of the frosting and press into the frosting.
- Add the brownie to the top of the cake.
- Add a crumb coat and frost the outside of the cake. For help with getting a smooth cake, refer to my tutorial on how to frost a smooth cake with buttercream.
- Pipe swirls around the top edge of the cake. I use Ateco tip 844, but Wilton 2D or 1M would work as well.
- To make the chocolate ganache, add the additional chocolate chips to a heat proof bowl (see my tips on making chocolate ganache).
- Microwave the heavy whipping cream until boiling, then pour over the chocolate chips. Cover the bowl with clear wrap for about 5 minutes, then whisk until smooth.
- Use a spoon to drizzle the chocolate ganache down the sides of the cake. See my tips on making a chocolate drip cake.
- Pour remaining ganache onto the top of the cake and spread into an even layer in the middle of the piped swirls.
- Finish the cake off with chocolate chip cookies and Oreos that have been cut in half.
Notes
If this cake will be eaten within a day or two, Iโd store it in an air-tight container at room temperature. If it will sit for longer than that, Iโd refrigerate it.
Nutrition
- Serving Size: 1 Slice
- Calories: 1266
- Sugar: 129.8 g
- Sodium: 520.1 mg
- Fat: 64.8 g
- Carbohydrates: 169.8 g
- Protein: 12.1 g
- Cholesterol: 116.9 mg
Filed Under:
Enjoy!
Made this for my husband’s birthday and it turned out great! Was time consuming, but the actual recipes were easy. I did swap out the cookie layer for your peanut butter cookie cake instead and decorated with bits of peanut butter cups ๐
Awesome! Iโm so glad you enjoyed it!
Hi Lindsay
I love this recipe and wanted to check if you are able to freeze
any leftovers?
Yes, freezing it should be fine.
Pure decadence!! It was a hit. Thank you for an amazing dessert.
So glad to hear that!
Can I make this a 7 inch or 8 inch cake tins and stack it up. Then ย Frost it with a firm chocolate frosting and covering with fondant . Can it be done?
I haven’t done that, so I can’t say for sure. Certainly you’d end up with thicker layers, so you’d need to bake them for longer.
Hi Lindsay I am making this mouthwatering cake tomorrow and it looks absolutely scrumptious
I just had one question I have a 90g chocolate bar is that enough for the brownie layer cake
Itโs a little less than you need, but you might be able to make it work.
Hi My sister does not like Oreos, so I was wondering if I replace the Oreos with the walnuts would I need to find another cake recipe, or could I just follow this one and just add walnuts instead of Oreos
I would think that you could replace the Oreos with walnuts and itโd be fine.
Hi Lindsay!
If i were to make the cookie layer one day in advance would you suggest wrapping it in saran wrap and freezing it overnight and then letting it thaw or simply leaving it wrapped and out on the counter until next day?
Thank you!
You can leave it wrapped on the counter and it’ll be fine.
Hey Lindsay!! My nephew requested an Oreo cake for his birthday so of course I go to your site for all my recipes. ย Could I just use the Oreo cake layer part and double it for three 8โ cakes? ย And if so, do you think that would be okay since I know you mentioned the cake is more on the denser side for the Oreos. Or do you have a cake coming soon thatโs an Oreo layered cake lol? Thanks so much!
That should be fine. It would be a denser cake, but should still taste good. I am working on an Oreo cake, but it will probably be another month or so. Sorry!
Hi. I LOVE this cake!! Itโs a commitment but very worth it. Iโve had a request to make it for a 40th birthday party next month, but I need it to be bigger due to the number of guests. I want to convert it to a 9×13 size. I think doubling the recipe will work. Iโm trying to decide how long to cook the layers. Do you have any advice?ย
I think doubling it might actually be too much. You may want to try 1 1/2 of the recipe, but I’m not sure what the baking times should be.
I have made this cake a couple of times before but used a different frosting recipe. I am using your recipe this time and I’m wondering if I will need to double it or if it will be enough as is. LOVE this cake!!
If you are using the frosting in this recipe for the Oreo Brookie Layer Cake, it should be enough.
I want to make this cake for my little girl’s 1st birthday coming up but I need to feed an army – can I double this recipe into a 9″ x 13″ to make more of a sheet size?
I would think you could use the recipe as is for a 9×13 and just have a cake that isn’t so tall. A 9×13 cake that’s roughly 4 inches tall would be quite big. ๐
Hi Lindsay,ย
I just finished my cake and I donโt have a good feeling about it โน๏ธ. The cookie layer is very heavy and seems dense. Actually the whole cake weights a ton. I will probably need a saw to cut it.ย
I followed the recipe to the t but it doesnโt feel right. Weโll see how it turned out later tonightย
Hi Lindsay,ย
Iโm going to make this cake for my brotherโs birthday and I was wondering if itโs possible to make a Swiss buttercream instead?ย
Sure, I don’t see why not.
Hello Lindsay,
Are you talking in Fahrenheit degrees for the heat of the oven?
Thanks a lot and have a nice day!
Yes, Fahrenheit.
I loved this cake for my birthday! I have a huge sweet tooth, but my family thought it was too sweet. This cake was stunning!
Hi Lindsay!
Unfortunately my cookie layer looks completely different than yours. Its a lot darker. I live in Holland and I used darm brown “basterdsuiker” for the brown sugar. Or did you mean molasse sugar? The layer looked nicely baked, but when I flipped it, it appeared “wet” in the middle, because the edges where mudge lighter and more cake-like. Is it just because of the fat in it or did I bake it not long enough? It still looks the same after a night. Please let me know asap. Thanks!
Greetings, Caroline
I’m not familiar with basterdsuiker, but brown sugar here usually has molasses in it that gives it the brown color. It’s possible that it didn’t cook long enough, but I also don’t like mine to be over-baked. I usually let the cookie cool completely in the pan so it can firm up.
Thank you very much for this recipe because it had a lot secceses for us !!!! ????????????
Hi Lindsayย
I have 2 questions if I use butter in cakes when I put them in refrigerator aren’t hard mean the texture isn’t hard?
Another question can I use butter instead of shortening in buttercream?
Thanksย
I don’t always refrigerate cakes, it depends. And yes, you can use all butter instead of shortening.
I’m so excited to try this! If i need to make this two days ahead, should i bake and store all the layers separately and assemble day of, or assemble everything and store it already iced?
Either way should be fine. There’s plenty of moisture in all the layers, so they’ll be good for a couple days.
Do you think this cake would work if I just switch out all of the oreos for peanut butter cups to make a peanut butter brookie cake? I’m looking for a cake to make for my husband’s birthday and I’m torn between this one and your peanut butter cup chocolate layer cake, so I thought maybe I could mix the two and use all of his favorites!
Definitely! You could even use this peanut butter chocolate chip cookie cake for the cookie layer, if you wanted. ๐
Thank you, I can’t wait to try it!
Hi! I am planning to bake this cake. Quick question; it’s for sunday but I wanted to bake it a couple of days earlier. Can this cake be frozen?
By the way; i just love your site!
I wouldn’t think you’d need to freeze it if you are just making it a day or two ahead. The layers in this cake should be fine. Just refrigerate it, if you want to.
Thank you!
Hi, I made it yesterday with a friend for our birthday! It took us 5hours but it was so worth it! Wish i could post a picture of it, it was not as neat as yours but for a first time it turned out great!
I’m glad you enjoyed it!
So many layers of yum!! I included this in a round up post to celebrate National Oreo Cookie Dayย https://www.vegetariant.com/11-reasons-to-love-oreo-cookies/
THIS CAKE WAS A HIT!!!! ๐ so glad i took a stab at it…literally haha
the only real trouble i had with this cake was the cookie cake layer and the buttercream icing.
cookie layer – i had to bake much longer than recommended as taking it out when the sides were lighting golden was too early for the rest of the cake. id say i added another 7 minutes.
buttercream icing – thankfully only added about 7 cups of the powdered sugar because it ended up being a little stiff / difficult to ice the cake and REALLY sweet. the instructions to add 1 half at a time was helpful as you are better able to eyeball the stiffness. otherwise, this was one of my favourite cakes to make ๐
This looks awesome! I just finished the Oreo cake layer and it’s still very soggy/liquidy in the middle and it has been in the oven for 45+ mins, any idea what went wrong? Thanks!!
Hmmm, perhaps the oven temp is off a bit? Or maybe more of an ingredient was added by mistake? I’m not sure why else that’d happen.
In step 2 of the brownie layer, did you mean “melt together the butter and chocolate” ?? because in the next step u mention mixing the sugar with something else….?
I did – thank you! It’s been updated. ๐
I’m making a variation of this today for my son’s birthday. I had the idea to make the cut cake look more like an Oreo by having a chocolate brownie layer on top AND bottom, omitting the chocolate chip cookie layer. We’ll see how it turns out. Brownie in the oven now!
Sounds fun! I hope you enjoyed it!
It was delish and a hit with kids & grown-ups alike! Thanks for the recipe! Will make it again.
I made this cake for my birthday last weekend, it was every bit as indulgent as it looked!
I went through all of your cake recipes to pick a special cake to make; what a struggle having to choose between all the awesome-looking cakes!
Can’t wait to try out some more ๐
I’m so glad you enjoyed it! ๐
I think my eyes actually turned into hearts when I saw this cake. Incredible!
On my bucket list to make ‘designer’ cakes. I always plan to then end up making plain old layers.
I’m not that shabby a baker so It’s probably doable.
Two questions, is another batch of choc chip dough required for the top cookies or is just enough held out to make a few for the top.
Second question, how about using a spring form 9″ pan for all the baking so all layers are exact. Don’t see a problem with that.
I used store-bought cookies for the top so that I didn’t have to bake any, but you certainly could.
A springform pan would be fine. I used 8 inch pans and it was the same pan for each so they were all the same.
What a wonderful video! This cake looks absolutely fabulous, I love all of the layers!
Thanks Miranda!
This cake is everythingย
Hello Lindsay! I’ve been following your wonderful creations. You always do such a good job on each of them! They look so good that I feel like grabbing them from my screen!!! Keep up the good work and I’m a big fan! ????
Thanks so much Sheila! ๐
Great video! I love step by step photos, but it’s fun to actually watch the live action decorating happen. Also, this is completely beside the point, but you have really beautiful hands.
Ha! I will take the compliment! I’m glad you like the video! ๐
I think I found my birthday cake for this year! This is gorgeous!
Yes, me too! ๐ Thanks Jesse!
Thanks for the video, Lindsay! This loks AWEsome! You are amazing–Thanks for sharing!!
Thanks Kathy! I’m glad the video is helpful! ๐
Wow. This is a cake to end all cakes. It’s got my two favorite things in there (the brownies and chocolate chip cookie), and the Oreo layer ain’t too shabby either.
Congrats on the book. The cover is stunning, but I’m even more excited about what’s inside. Can’t wait to get my copy!
Thanks so much Mir!