SUMMER COOKIE DOUGH BROWNIE CAKE

A Summer Cookie Dough Brownie Cake to Make Every Day Feel Like a Celebration

When I close my eyes and think of summer, I can practically smell sunscreen, hear laughter from backyard barbecues, and—if I’m especially lucky—taste that first bite of something delicious and unforgettable. Enter: Summer Cookie Dough Brownie Cake. This cake isn’t just a dessert. For me, it’s an edible memory of family cookouts, sticky-fingered kids playing hide-and-seek until sunset, and the pure joy that comes with combining two of life’s greatest treats: fudgy brownies and creamy edible cookie dough.

The very first time I made this Summer Cookie Dough Brownie Cake, it was for my little sister’s birthday. Instead of a traditional cake (because, let’s be honest, we’re both massive chocolate lovers), I wanted something fun, over-the-top, and reminiscent of childhood sleepovers spent “sampling” raw dough by the spoonful. The result? A cake that disappeared in fifteen minutes flat, with not a crumb left behind. If you’re craving a dessert that’s equal parts nostalgia and pure indulgence, this is it.

Why You’ll Adore This Summer Cookie Dough Brownie Cake

There are so many reasons to fall in love with this brownie cookie dough masterpiece, but here are my top four:

1. It’s the Best of Both Worlds: Love brownies? Swoon for cookie dough? Why choose? This Summer Cookie Dough Brownie Cake lets you have it all—rich, moist brownie layers hugged by clouds of safe-to-eat cookie dough.

2. Perfect for Summer Gatherings: With zero need for fancy decorating skills (hello, rustic chocolate ganache drip!), this cake always impresses at parties, potlucks, or casual family get-togethers.

3. Kid-Friendly and Grown-Up Approved: My nieces and nephews request it every birthday, and my friends rave about it at every barbecue or picnic. It’s a genuine crowd-pleaser, no matter the age.

4. No Oven Anxiety: The step-by-step process is super straightforward—even if you’re a baking beginner. Plus, you get to play with chocolate chips and sneak a taste of cookie dough along the way. (I won’t tell!)

Ingredients You’ll Need for Summer Cookie Dough Brownie Cake

Here’s everything you’ll need to create this dreamy cake. I’ve added a few of my own notes to help you get the absolute best results:

For the Brownie Layers:

• 1 cup (2 sticks) unsalted butter – Use good-quality butter for that rich, melt-in-your-mouth texture.
• 2 cups granulated sugar – This delivers the perfect crackly brownie top!
• 1 cup unsweetened cocoa powder – Go for Dutch process if you can—your chocolate flavor will shine.
• 4 large eggs – Room temp eggs blend in smoother and make the batter ultra fudgy.
• 1 tsp vanilla extract – Splash in a little extra for a more intense vanilla aroma (totally optional).
• 1 cup all-purpose flour – I always scoop and level for the most accurate measurement.
• 1/2 tsp salt – Balances out the sweetness.

For the Edible Cookie Dough:

• 1 cup unsalted butter, room temp – Softened is key for easy mixing.
• 1 cup brown sugar & 1/2 cup granulated sugar – Brown sugar brings chewiness and caramel notes.
• 1/4 cup milk – Adds moisture for spoonable dough.
• 2 tsp vanilla extract – Don’t skimp! It gives classic cookie dough flavor.
• 2 cups heat-treated all-purpose flour – YES, heat-treat flour (microwave or bake on a tray) to make it safe for eating raw cookie dough.
• 1/2 tsp salt – Trust me, a pinch makes the cookie dough pop.
• 1 1/2 cups chocolate chips – I like to use a mix of semi-sweet and dark, but whatever you have works.

For the Ganache:

• 1 cup heavy cream – Full-fat is worth it here.
• 8 oz semi-sweet chocolate chips – Chop a chocolate bar if you want, but chips work beautifully.

To Decorate:

• Chocolate chips or truffles – I love the look of a pile of mini chips on top.

Step-by-Step Guide: Making the Perfect Summer Cookie Dough Brownie Cake

Let’s break it down! Here’s how I turn a handful of pantry staples into a dessert that always gets a standing ovation (well, at least some enthusiastic clapping):

1. Make the Brownies

   • Preheat your oven to 350°F (175°C).
   • Line two 8-inch round cake pans with parchment paper and grease well (these brownies like to stick—better safe than sorry!).
   • In a saucepan, melt your butter. Then stir in the sugar and cocoa powder until smooth.
   • Remove from heat; quickly whisk in eggs and vanilla (it should look shiny and gorgeous)!
   • Fold in flour and salt until just combined for a perfect fudgy crumb. Don’t overmix—trust me.
   • Divide the batter evenly between your cake pans.
   • Bake 20–25 minutes. You want them set but still moist in the center (a toothpick should come out with just a few crumbs).
   • Let cool completely (resist temptation—warm layers will melt your cookie dough!).

2. Prepare the Edible Cookie Dough

   • Cream together butter, brown and granulated sugars. Beat until light and fluffy (about 2-3 minutes).
   • Mix in milk and vanilla until smooth.
   • Add in your heat-treated flour and salt. Mix until just combined.
   • Fold in chocolate chips with a spatula—don’t skimp!
   • Chill the dough for 10-15 minutes (it’ll be easier to spread).

3. Assemble the Cake

   • Place one brownie layer on a serving plate.
   • Spread half the cookie dough on top—go slowly, using an offset spatula or the back of a spoon.
   • Top with the second brownie layer, then spread the remaining cookie dough over the top. Smooth it out for a pretty finish.

4. Make the Ganache

   • Heat heavy cream in a small saucepan just until steaming.
   • Pour over chocolate chips in a heatproof bowl. Let stand 2 minutes (don’t stir yet!).
   • Stir until completely smooth and glossy.
   • Let cool slightly, then pour over the assembled cake, letting it drip down the sides for gorgeous drama.

5. Decorate and Serve

   • Scatter extra chocolate chips or chocolate truffles over the ganache.
   • Chill your Summer Cookie Dough Brownie Cake for at least 30 minutes before slicing (this helps with neater pieces).

My Secret Tips and Tricks for Summer Cookie Dough Brownie Cake Success

After making this cake a dozen times (and learning from a few kitchen mishaps along the way), here’s what really works:

• Don’t skip lining your pans. Even if they’re nonstick. Brownies are clingy!
• Chill the brownie layers thoroughly before assembling—warm brownies + soft cookie dough = slippery situation.
• Heat-treat your flour for edible cookie dough. (Microwave it in a bowl for 1-2 minutes, stirring every 30 seconds, or bake at 350°F for 5 minutes. This kills bacteria and keeps things safe for everyone.)
• Use high-quality chocolate chips (like Ghirardelli or Guittard) for THE BEST taste in both your cookie dough and ganache.
• Ganache too runny? Let it cool on the counter a few extra minutes before pouring, and it’ll thicken up.
• Use an offset spatula for spreading cookie dough; it makes it way easier to get those nice, even layers.
• For ultra-clean slices, dip your knife in hot water, wipe dry, then cut the cake (repeat for each slice).

Creative Variations and Ingredient Swaps

Want to put your own spin on your Summer Cookie Dough Brownie Cake? The sky’s the limit! Here are some swaps and creative twists I’ve loved:

• Nut Butter Swirl – Add a swirl of peanut butter or almond butter into the brownie batter before baking.
• Gluten-Free – Use your favorite gluten-free baking blend for both brownies and cookie dough—no one will know the difference!
• Vegan – Substitute vegan butter and plant-based chocolate chips. Use a flax egg or aquafaba for the brownie layers, and coconut milk in the dough.
• Birthday Cake Style – Add rainbow sprinkles to the cookie dough for a big pop of color (perfect for summer birthday boys and girls).
• Mint Chocolate – Mix a few drops of peppermint extract into the cookie dough, and sprinkle crushed mint candies over the ganache—it’s like an Andes Mint brownie cake!
• Seasonal Twist – In the fall, swap in cinnamon chips and a dash of pumpkin spice for the ultimate cozy variation.

How to Serve and Store Your Summer Cookie Dough Brownie Cake

You’ve baked and assembled your beautiful Summer Cookie Dough Brownie Cake—now, let’s talk serving and storing (so you can enjoy those leftovers, if there are any!).

• Serving Suggestions:

  • Slice cold for clean edges, then let rest at room temp for that irresistible fudgy bite.
  • Top each slice with a scoop of vanilla ice cream for the ultimate summer dessert.
  • Pair with cold brew coffee or a tall glass of milk—trust me on this.

• Storing:

  • Wrap leftovers tightly with plastic wrap, or store in an airtight container in the fridge. Cake will

Print Pin

Summer Cookie Dough Brownie Cake

A delightful combination of rich fudgy brownies layered with creamy edible cookie dough, perfect for summer gatherings and celebrations.

Course Cake, Dessert

Cuisine American

Keyword Brownie Cake, Chocolate Cake, Cookie Dough

Prep Time 40 minutes minutes

Cook Time 25 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 12 servings

Calories 450kcal

Ingredients

For the Brownie Layers

• 1 cup unsalted butter Use good-quality butter for that rich, melt-in-your-mouth texture.
• 2 cups granulated sugar This delivers the perfect crackly brownie top!
• 1 cup unsweetened cocoa powder Go for Dutch process if you can—your chocolate flavor will shine.
• 4 large eggs Room temp eggs blend in smoother and make the batter ultra fudgy.
• 1 tsp vanilla extract Splash in a little extra for a more intense vanilla aroma (optional).
• 1 cup all-purpose flour Always scoop and level for the most accurate measurement.
• 1/2 tsp salt Balances out the sweetness.

For the Edible Cookie Dough

• 1 cup unsalted butter, room temp Softened is key for easy mixing.
• 1 cup brown sugar Brings chewiness and caramel notes.
• 1/2 cup granulated sugar
• 1/4 cup milk Adds moisture for spoonable dough.
• 2 tsp vanilla extract Don’t skimp! It gives classic cookie dough flavor.
• 2 cups heat-treated all-purpose flour Make it safe for eating raw cookie dough.
• 1/2 tsp salt A pinch makes the cookie dough pop.
• 1 1/2 cups chocolate chips Mix of semi-sweet and dark works well.

For the Ganache

• 1 cup heavy cream Full-fat is worth it here.
• 8 oz semi-sweet chocolate chips Chop a chocolate bar for a different texture.

To Decorate

• chocolate chips or truffles Look of mini chips on top.

Instructions

Make the Brownies

• Preheat your oven to 350°F (175°C).
• Line two 8-inch round cake pans with parchment paper and grease well.
• In a saucepan, melt your butter. Then stir in the sugar and cocoa powder until smooth.
• Remove from heat; quickly whisk in eggs and vanilla.
• Fold in flour and salt until just combined.
• Divide the batter evenly between your cake pans.
• Bake for 20–25 minutes until set but still moist in the center.
• Let cool completely.

Prepare the Edible Cookie Dough

• Cream together butter, brown sugar, and granulated sugar until light and fluffy.
• Mix in milk and vanilla until smooth.
• Add in heat-treated flour and salt. Mix until just combined.
• Fold in chocolate chips with a spatula.
• Chill the dough for 10-15 minutes.

Assemble the Cake

• Place one brownie layer on a serving plate.
• Spread half the cookie dough on top.
• Top with the second brownie layer, then spread the remaining cookie dough over the top.

Make the Ganache

• Heat heavy cream until steaming.
• Pour over chocolate chips and let stand for 2 minutes.
• Stir until smooth and glossy.
• Let cool slightly, then pour over the assembled cake.

Decorate and Serve

• Scatter extra chocolate chips or chocolate truffles over the ganache.
• Chill the cake for at least 30 minutes before slicing.

Notes

Don't skip lining your pans. Chill the brownie layers thoroughly before assembling. Use high-quality chocolate chips for the best taste.