Chocolate Chip Fudge Brownie Cake with Cookie Dough Frosting
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Can’t decide between cake, cookies, or brownies?! Then combine all three with this mouth-wateringly good Chocolate Chip Fudge Brownie Cake! A great choice for a birthday cake with a difference, and uses your usual baking ingredients, plus Funfetti sprinkles and chocolate chips! Who says you can’t have it all?!
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Chocolate Chip Fudge Brownie Cake
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions, to ensure that you have all the ingredients and equipment required and understand the steps and timings involved.
This chocolate chip fudge brownie cake with cookie dough frosting is the ultimate dessert for chocolate and cookie lovers alike!
This decadent cake is sure to satisfy any sweet tooth and it’s a delicious dessert that combines all of your favorite flavors into one scrumptious treat.
The rich chocolate brownie layers are topped with delicious chocolate chip cookie dough frosting, and the cake is topped with rich chocolate ganache, swirls of chocolate frosting, scoops of cookie dough frosting, and lots of sprinkles!
Serve this cake at your next party or gathering to impress your friends and family; it’s so good it will disappear in minutes!
Ingredients & Equipment Used In This Recipe
While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients and equipment needed for this recipe have been linked to Amazon or other stores if available online. Staple ingredients such as oil, salt, sugar, etc., aren’t always included here as you’re likely to have those in your kitchen. The complete list of ALL ingredients with measurements is found on the recipe card.
- Dairy – Unsalted Butter, Whole (Full Fat) Milk, Heavy Cream
- Pure Vanilla Extract – always buy good vanilla as it really does make a flavor difference.
- All-Purpose Flour – also known as Plain Flour.
- Cocoa Powder
- Baking Powder
- Chocolate Chips – semi-sweet (US), plain (UK)
- Funfetti Rainbow Sprinkles
- Powdered Sugar – also known as Icing Sugar or Confectioners Sugar.
- Special Equipment:
- 1 (10-inch) Round Cake Boards
- Small Ice Cream Scoop
- 1 Large Piping Bag with Large Star Tip – such as a Wilton #1M
- Squeeze Bottle
- Wire Cooling Rack
- Cake Turntable (optional)
Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. Please note, that you can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).
More Cake Recipes
Looking for more cakes to make? Check these recipes out next:
- Classic Carrot Cake Recipe with Chopped Pecans
- Strawberry Lemonade Cupcakes with Strawberries & Cream Filling!
- Awesome Chocolate Cherry Coke Layer Cake
- Yellow Sheet Cake with Chocolate Buttercream Frosting
- Totally Awesome Hippie Tie Dye Cake for 60s Parties
- Lemon Blueberry Bundt Cake Recipe is Perfect for Afternoon Tea!
How Do I Make Chocolate Chip Fudge Brownie Cake?
Check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.
Chocolate Chip Fudge Brownie Cake
Ingredients
For the Cake
- 1½ cup vegetable or canola oil
- 3 cups sugar
- 1 Tbsp pure vanilla extract
- 6 large eggs
- 1½ cups all-purpose plain flour
- 1 cup cocoa powder
- ¾ tsp baking powder
- ¼ tsp kosher salt
- 1½ cup chocolate chips semi-sweet or plain
For the Cookie Dough Frosting
- 3 cups flour
- 1½ cups sugar
- 1½ cups unsalted butter softened
- 1 Tbsp pure vanilla extract
- ¾ tsp kosher salt
- 1 cup rainbow Funfetti sprinkles
- 1 cup chocolate chips semi-sweet or plain
- 6 Tbsp whole milk
For the Chocolate Frosting
- 1 cup unsalted butter softened
- 2½ cups powdered sugar icing sugar
- ½ cup cocoa powder
- 4 Tbsp heavy whipping cream double cream
For the Chocolate Ganache
- 1 cup chocolate chips semi-sweet or plain
- ½ cup heavy whipping cream double cream
For Decorating
- 2 cups rainbow Funfetti sprinkles
SUGGESTED PRODUCTS
Instructions
- Preheat oven to 180°C/350°F/Gas 4. Spray 3 9in round cake pans with nonstick baking spray and set them aside.
- To make the cake, use an electric stand or handheld mixer, and beat the oil, vanilla, sugar, and eggs together until combined.
- Using another large bowl, sift or whisk the flour, cocoa, baking powder, and salt.
- Gradually beat the dry ingredients into the wet ingredients until combined.
- Fold in the chocolate chips.
- Divide the batter between the three prepared cake pans.
- Bake in the oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Leave to cool completely in the pans before transferring to a wire rack.
- To make the cookie dough frosting, use an electric stand or handheld mixer, and beat the butter and sugar until creamy and fluffy.
- Beat in the vanilla, salt, milk, and flour.
- Fold in the sprinkles and the chocolate chips until combined. Set aside.
- To make the chocolate frosting, use an electric stand or handheld mixer, and beat all of the listed ingredients until combined, smooth, and holds a peak.
- Scoop the frosting into a piping bag fitted with a star tip and set it aside.
- To make the chocolate ganache, place the cream into a small pan over medium heat and bring to a simmer.
- Pour the hot cream over the chocolate chips in a medium bowl. Leave for one minute then whisk until smooth.
- To assemble to cake, add a blob of chocolate frosting to the center of a 10-inch cake board and place one layer of cake in place.
- Spread a thin layer of the ganache on this first layer to act as the "glue" for the cookie dough frosting.
- Scoop 1 cup of the cookie dough frosting onto the top and spread evenly using a spatula.
- Place the second cake layer on top of the frosting. Add another layer of ganache and scoop another 1 cup of cookie dough frosting on top and spread evenly using a spatula.
- Place the third cake layer on top and set the cake aside.
- Using a small ice cream scoop, scoop balls of cookie dough frosting onto a cookie sheet lined with parchment paper and set them aside.
- Place the remaining ganache into a squeeze bottle. Squeeze chocolate around the edge of the cake to create a drip effect and use any remaining ganache to fill in the circle.
- Add some sprinkles to the top layer of the cake.
- Alternate between piping a chocolate frosting swirl and a scoop of cookie dough frosting around the top of the cake.
- Place the cake into the fridge to harden before cutting. Enjoy!
Notes
- 3 (9-inch) Round Cake Pans
- 1 (10-inch) Round Cake Boards
- Wire Cooling Rack
- Small Ice Cream Scoop
- 1 Large Piping Bag with Large Star Tip – such as a Wilton #1M
- Squeeze Bottle
- Spatula
- Cake Turntable (optional)
Nutrition
Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Special Dinner!
You’ve made the dessert, but what about the rest of the courses?
Here are additional recipes to create a menu for a dinner party or special meal:
- Appetizer: Fully Loaded Mexican Street Corn with Mexican Crema & Cotija Cheese
- Soup: Instant Pot Stuffed Poblano Pepper Soup Recipe
- Salad: Mexican Chopped Salad with Creamy Avocado Dressing
- Main Dish: Sizzling Chicken Fajitas – Restaurant Style At Home!
- Side Dish: Easy Refried Beans Recipe
- Beverage: How To Make Classic Margaritas on the Rocks
- Dessert: Tres Leches Cupcakes with Vanilla Frosting & Toasted Coconut
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.