Oreo Brookie Layer Cake

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

Oreo Brookie Layer Cake recipe

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. 🙂 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. 🙂

Best Oreo Brookie Layer Cake
Best Oreo Brookie Cake recipe

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. 🙂

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.

Homemade Oreo Brookie Layer Cake
Favorite Oreo Brookie Layer Cake

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! 🙂

Easy Oreo 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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slice of Oreo Brookie Layer Cake
Recipe

Oreo Brookie Layer Cake

  • Author: Lindsay
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 35 minutes
  • Total Time: 2 hours 5 minutes
  • Yield: 14-16 Slices 1x
  • 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!


Scale

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
  • 56 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:

1. Preheat oven to 350 degrees. Place parchment paper in the bottom of a 9 inch cake pan and grease the sides.
2. Cream butter and sugars together until light and fluffy, about 3-4 minutes.
3. Mix in egg and vanilla extract.
4. Combine dry ingredients in a another bowl, then add them to the butter mixture and mix until well combined. Dough will be thick.
5. Stir in chocolate chips.
6. Press the dough evenly into the cake pan.
7. 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.
8. 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 it’ll be easier to remove it from the pan without it falling apart.

WHILE THE COOKIE CAKE COOLS, MAKE THE BROWNIE:

1. Preheat oven to 350 degrees. Place parchment paper in the bottom of a 9 inch cake pan and grease the sides.
2. 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.
3. Whisk together the sugar, vanilla extract and eggs in a medium bowl until well combined.
4. Combine the dry ingredients in another medium bowl.
5. Whisk the cooled chocolate mixture into the egg mixture and combine.
6. Gently stir the flour mixture into the chocolate mixture until well combined.
7. 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 don’t want to over bake it.
8. 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:

1. Preheat oven to 350 degrees. Place parchment paper in the bottom of a 9 inch cake pan and grease the sides.
2. Whisk together flour, sugar baking powder and salt in a large mixing bowl.
3. 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.
4. Add melted butter and mix until combined.
5. Stir in the Oreo crumbs and chopped Oreos.
6. 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.
7. 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:

1. Beat the butter and shortening together until smooth.
2. Slowly add about half of the powdered sugar, mixing until smooth between each addition of powdered sugar.
3. Add the vanilla extract, cocoa powder and 4 tablespoons of water or milk to the frosting and mix until smooth.
4. Slowly add the remaining powdered sugar, mixing until smooth between each addition of powdered sugar.
5. Add additional water to the frosting as needed to get a smooth consistency.

TO PUT THE CAKE TOGETHER:

1. Use a large serrated knife to remove the top edges from the cookie cake so that it’s flat and remove the dome from the top of the oreo cake. If the top of the brownie isn’t flat, trim it so that it is. See my tips on how to level a cake.
2. 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.
3. Add about half of the additional crushed Oreos on top of the frosting and press into the frosting.
4. Add the Oreo cake and top with about 1 cup of frosting. Smooth frosting into an even layer.
5. Add remaining half of the additional crushed Oreos on top of the frosting and press into the frosting.
6. Add the brownie to the top of the cake.
7. 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.
8. Pipe swirls around the top edge of the cake. I use Ateco tip 844, but Wilton 2D or 1M would work as well.
9. To make the chocolate ganache, add the additional chocolate chips to a heat proof bowl (see my tips on making chocolate ganache).
10. 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.
11. Use a spoon to drizzle the chocolate ganache down the sides of the cake. See my tips on making a chocolate drip cake.
12. Pour remaining ganache onto the top of the cake and spread into an even layer in the middle of the piped swirls.
13. Finish the cake off with chocolate chip cookies and Oreos that have been cut in half.

If this cake will be eaten within a day or two, I’d store it in an air-tight container at room temperature. If it will sit for longer than that, I’d refrigerate it.


Keywords: cookie cake recipe, oreo cake recipe, brownie cake recipe, chocolate chip cookie cake, layer cake, layer cake recipe, chocolate buttercream, chocolate buttercream frosting, chocolate buttercream frosting recipe, chocolate buttercream icing

Enjoy!

Oreo Brookie Layer Cake - a layer of chocolate chip cookie cake, oreo cake, and a fudgey chocolate brownie! All my favorite things in one AMAZING cake!

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Recipe rating

65 Comments
  1. Rashmi

    Can I make this a 7 inch or 8 inch cake tins and stack it up. Then  Frost it with a firm chocolate frosting and covering with fondant . Can it be done?

    1. Lindsay

      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.

  2. Affan

    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

  3. Hanah

    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

  4. ilana

    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!

  5. Brittany

    Hey Lindsay!! My nephew requested an Oreo cake for his birthday so of course I go to your site for all my recipes.  Could I just use the Oreo cake layer part and double it for three 8” cakes?  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 that’s an Oreo layered cake lol? Thanks so much!

    1. Lindsay

      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!

  6. Amy Scroggs

    Hi. I LOVE this cake!! It’s a commitment but very worth it. I’ve 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. I’m trying to decide how long to cook the layers. Do you have any advice? 

    1. Lindsay

      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.

  7. Lindsay

    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!!

  8. Amanda

    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?

    1. Lindsay

      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. 🙂

  9. Andrea

    Hi Lindsay, 

    I just finished my cake and I don’t have a good feeling about it ☹️. 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. 
    I followed the recipe to the t but it doesn’t feel right. We’ll see how it turned out later tonight 

  10. Andrea

    Hi Lindsay, 

    I’m going to make this cake for my brother’s birthday and I was wondering if it’s possible to make a Swiss buttercream instead? 

  11. Julien

    Hello Lindsay,

    Are you talking in Fahrenheit degrees for the heat of the oven?
    Thanks a lot and have a nice day!

  12. Elisabeth Hutchison

    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!

  13. Caroline

    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

    1. Lindsay

      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.

  14. Negin

    Hi Lindsay 
    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?
    Thanks 

  15. Mia

    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?

    1. Lindsay

      Either way should be fine. There’s plenty of moisture in all the layers, so they’ll be good for a couple days.

  16. Ashley

    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!

  17. Nana

    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!

    1. Lindsay

      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!

  18. Cindy

    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!

  19. Carissa

    So many layers of yum!! I included this in a round up post to celebrate National Oreo Cookie Day https://www.vegetariant.com/11-reasons-to-love-oreo-cookies/

  20. stephany

    THIS CAKE WAS A HIT!!!! 🙂 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 🙂

  21. Theresa

    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!!

    1. Lindsay

      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.

  22. D

    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….?

  23. Dawn

    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!

      1. Dawn

        It was delish and a hit with kids & grown-ups alike! Thanks for the recipe! Will make it again.

  24. Marliz Strydom

    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 🙂

  25. Ruth Ann

    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.

    1. Lindsay

      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.

  26. Sheila @ Kitchen Territory

    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! ????

  27. Erin R.

    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.

  28. Mir

    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!

Lindsay
About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

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“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12