When summer calls for a show-stopping dessert that combines all your favorite treats, this Summer Cookie Dough Brownie Cake delivers on every level. Imagine layers of rich, fudgy brownies sandwiched with creamy, safe-to-eat cookie dough, all topped with glossy chocolate ganache. This indulgent creation brings together the best of brownies, cookies, and cake in one spectacular dessert that’s perfect for summer gatherings, birthdays, or whenever you want to treat yourself to something extraordinary.
Why You’ll Love This:
This Summer Cookie Dough Brownie Cake is the ultimate crowd-pleaser that combines three beloved desserts into one irresistible treat. The contrast of textures creates pure magic – dense, chewy brownies paired with soft, pillowy cookie dough that’s completely safe to eat raw. The chocolate ganache adds an elegant finishing touch that makes this cake look as impressive as it tastes.
What makes this dessert particularly special is its no-bake assembly and the fact that it actually improves with time. The flavors meld beautifully when chilled, making it an ideal make-ahead dessert for summer entertaining. Plus, using heat-treated flour ensures the cookie dough layer is completely food-safe, so you can indulge without worry.
The visual impact alone will have your guests talking – when you slice into this cake, you’ll reveal gorgeous layers that photograph beautifully and taste even better. It’s sophisticated enough for special occasions yet fun enough for casual summer get-togethers.
Ingredients You’ll Need:
For the Brownie Layers:
- 1 cup (2 sticks) unsalted butter
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon salt
For the Edible Cookie Dough:
- 1 cup unsalted butter, room temperature
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/4 cup milk
- 2 teaspoons vanilla extract
- 2 cups heat-treated all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 cups chocolate chips
For the Chocolate Ganache:
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate chips
How to Make the Perfect Summer Cookie Dough Brownie Cake:
Creating this Summer Cookie Dough Brownie Cake involves three main components that come together beautifully. You’ll start by baking two round brownie layers that serve as the foundation, then prepare a luscious edible cookie dough filling, and finish with a glossy chocolate ganache topping. The entire process takes about 2 hours including cooling time, but the active preparation is quite manageable.
The key to success lies in properly cooling each component and using heat-treated flour for the cookie dough layer. This ensures food safety while maintaining the authentic cookie dough taste and texture that makes this dessert so special.
Step-by-Step Instructions:
Step 1: Prepare the Brownie Layers Preheat your oven to 350°F (175°C) and line two 8-inch round cake pans with parchment paper, then grease them well. In a medium saucepan, melt the butter over medium heat. Remove from heat and stir in the granulated sugar and cocoa powder until well combined. The mixture will be thick and slightly grainy at this stage.
Allow the mixture to cool slightly, then whisk in the eggs one at a time, followed by the vanilla extract. Add the flour and salt, mixing just until combined – don’t overmix as this can make the brownies tough. Divide the batter evenly between your prepared pans and bake for 20-25 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Cool completely in the pans before removing.
Step 2: Create the Edible Cookie Dough In a large bowl, cream the room temperature butter with both brown and granulated sugars until light and fluffy, about 3-4 minutes with an electric mixer. Beat in the milk and vanilla extract until well combined. The mixture should be smooth and creamy.
Add the heat-treated flour and salt, mixing on low speed until just combined. Fold in the chocolate chips by hand to distribute them evenly. The cookie dough should hold together but remain soft and scoopable. Chill for 10-15 minutes to firm up slightly for easier spreading.
Step 3: Assemble Your Cake Place one brownie layer on your serving plate or cake stand. Spread half of the chilled cookie dough evenly over the brownie layer, leaving about a 1/4-inch border around the edges. Gently place the second brownie layer on top, then spread the remaining cookie dough over the surface, smoothing it with an offset spatula for an even finish.
Step 4: Prepare the Chocolate Ganache Heat the heavy cream in a small saucepan until it just begins to steam and small bubbles form around the edges – don’t let it boil. Place the chocolate chips in a heatproof bowl and pour the hot cream over them. Let sit undisturbed for 2 minutes to allow the chocolate to soften.
Starting from the center, gently stir the mixture in small circles, gradually working outward until the ganache is completely smooth and glossy. Allow it to cool for 5-10 minutes until it thickens slightly but is still pourable.
Step 5: Final Assembly and Decoration Pour the ganache over the center of the cake, allowing it to flow naturally toward the edges and drip down the sides. Use an offset spatula to gently guide the ganache if needed, but let gravity do most of the work for the most natural-looking finish.
Top with extra chocolate chips, mini chocolate truffles, or even some cookie dough balls for decoration. Refrigerate the completed cake for at least 30 minutes before slicing to allow all layers to set properly.
Helpful Tips:
To heat-treat your flour safely, spread it evenly on a baking sheet and bake at 350°F for 5 minutes, then let it cool completely before using. This eliminates any potential bacteria while preserving the flour’s baking properties.
Room temperature ingredients blend more easily and create better texture. Take your butter out about 2 hours before you plan to start baking, or cut it into small pieces to speed up the softening process.
For the cleanest cake slices, use a sharp knife warmed under hot running water, then wiped clean between each cut. The warm blade will glide through the ganache and layers more smoothly.
If your ganache breaks or looks grainy, it’s likely too hot or has been stirred too vigorously. Let it cool and whisk in a tablespoon of room temperature cream to bring it back together.
Consider making this cake a day ahead – the flavors develop beautifully overnight, and it’s actually easier to slice when thoroughly chilled.
Details:
Prep Time: 45 minutes
Cook Time: 25 minutes
Chill Time: 30 minutes
Total Time: 1 hour 40 minutes
Servings: 12-16 slices
Difficulty: Intermediate
This Summer Cookie Dough Brownie Cake serves a crowd and is perfect for celebrations. The combination of textures and flavors creates a dessert that’s both nostalgic and sophisticated, making it suitable for both casual gatherings and special occasions.
Notes:
The heat-treated flour is essential for food safety when making edible cookie dough. Regular flour can contain harmful bacteria, so don’t skip this important step. You can heat-treat flour in larger batches and store it in an airtight container for future use.
If you prefer a less sweet dessert, you can reduce the sugar in the cookie dough layer by up to 1/4 cup without significantly affecting the texture. Dark chocolate chips can be substituted for semi-sweet in both the cookie dough and ganache for a more intense chocolate flavor.
For best results, use high-quality cocoa powder and chocolate. The flavor difference is noticeable in the final product, especially in the brownie layers where chocolate is the star ingredient.
Frequently Asked Questions:
Can I make this cake ahead of time? Absolutely! This Summer Cookie Dough Brownie Cake actually improves when made 1-2 days in advance. Store it covered in the refrigerator and bring it to room temperature for 15-20 minutes before serving for the best texture and flavor.
Is the cookie dough safe to eat raw? Yes, when made with heat-treated flour and pasteurized eggs (which are standard in most commercial eggs), this cookie dough is completely safe to consume raw. The heat treatment eliminates any potential bacteria in the flour.
Can I freeze this cake? You can freeze the assembled cake for up to 1 month. Wrap it tightly in plastic wrap and aluminum foil. Thaw overnight in the refrigerator before serving. The texture may be slightly different after freezing, but it will still be delicious.
What if I don’t have round cake pans? You can use a 9×13 inch rectangular pan and cut the brownies into layers, or even make this as bars by layering everything in the rectangular pan. The cooking time may need slight adjustment for different pan sizes.
Can I substitute ingredients for dietary restrictions? For gluten-free options, use a 1:1 gluten-free flour substitute. For dairy-free versions, substitute the butter with vegan butter and use plant-based milk and cream. The texture may vary slightly, but the cake will still be delicious.
Storage Instructions:
Store your Summer Cookie Dough Brownie Cake covered in the refrigerator for up to 5 days. The cake is best served chilled or at room temperature – if serving at room temperature, remove it from the refrigerator 15-20 minutes before slicing.
For longer storage, individual slices can be wrapped in plastic wrap and frozen for up to 1 month. Thaw frozen slices in the refrigerator overnight before serving.
Keep the cake covered to prevent it from absorbing other flavors from your refrigerator and to maintain the proper moisture level in all the layers.
Conclusion:
This Summer Cookie Dough Brownie Cake represents the perfect fusion of everyone’s favorite desserts into one spectacular creation. The combination of rich, fudgy brownies, creamy safe-to-eat cookie dough, and glossy chocolate ganache creates a dessert experience that’s truly unforgettable.
Whether you’re hosting a summer barbecue, celebrating a birthday, or simply want to create something special for your family, this cake delivers on both visual impact and incredible flavor. The best part is that it’s designed to be made ahead, making it perfect for entertaining without the stress.
Take your time with each layer, use quality ingredients, and don’t be afraid to make it your own with different chocolate chip varieties or decorative touches. This Summer Cookie Dough Brownie Cake is sure to become a requested favorite that will have everyone asking for the recipe.
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How to Make the Perfect Summer Cookie Dough Brownie Cake
- Total Time: 1 hour 40 minutes
- Yield: 12–16 slices 1x
Description
Delight in our Summer Cookie Dough Brownie Cake! Rich brownies, edible cookie dough, and chocolate ganache make the perfect summer dessert!
Ingredients
For the Brownie Layers:
- 1 cup (2 sticks) unsalted butter
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon salt
For the Edible Cookie Dough:
- 1 cup unsalted butter, room temperature
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/4 cup milk
- 2 teaspoons vanilla extract
- 2 cups heat-treated all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 cups chocolate chips
For the Chocolate Ganache:
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate chips
Instructions
- Prep Time: 45 minutes
- Chill Time: 30 minutes
- Cook Time: 25 minutes