Birthday Cake: Brownie & Chocolate Chip Cookie Cake

For my sister’s birthday, I decided to attempt to make a layered cake. I was cautious and only made a 2 layer cake, next time I’ll be a little more adventurous 😉

Assembling a layered cake is not as scary as it looks and later in the post I have shared 2 of my tips for  successfully layering cake, even if it’s only 2 layer 🙂

My layering skills may be good but I definitely need to improve my cake decorating skills
My layering skills may be good but I definitely need to improve my cake decorating skills


Brownie & Chocolate Chip Cookie Cake

Chocolate Chip Cookie Cake

½  cup sugar

6 tbsp butter, melted

200g all purpose flour

2 tsp vanilla extract

1 tsp baking soda

1 tsp baking powder

¼ cup milk

Dash of salt

⅓ cup chocolate chips


  1. Preheat oven to 350 ℉/ 180 ℃.  Using an electric mixer, beat the sugar and butter until smooth.
  2. Mix in the rest of the ingredients until a thick batter has formed. Pour the batter into an 9 inch cake pan lined with parchment paper and bake for 10-15 minutes.
  3. Let the cake cool down completely while making the rest of the layers for the cake.


Caramel Filling 

200g of medjool dates, pitted

50 ml of water

2 tbsp almond butter

A pinch of salt


  1. Blend all the ingredients together until a smooth paste forms.



¾ cup all purpose flour

½ cup cacao powder

¼ tsp salt

½ tsp baking powder

4 tbsp unsalted butter, melted

½ cup white sugar

1 large egg

2 egg whites

1 tsp vanilla extract

2 tbsp espresso

½ cup yogurt


  1. Preheat oven to 350ºF/ 180 ℃ and line a 9 inch cake pan with parchment paper.
  2. In a medium bowl, whisk together flour, cocoa, salt, and baking powder.
  3. In another bowl, cream butter and sugar with an electric mixer for 2 to 3 minutes or until combined. Next add egg, egg whites, vanilla, & espresso and continue whisking until incorporated.
  4. Reduce the mixer speed to low and slowly add the dry ingredients to the bowl, followed by yogurt, and gently mix until combined. The batter will be thick.
  5. With a spatula, spread mixture evenly in pan and bake for 20 to 25 minutes, or until a toothpick inserted in center of pan comes out dry. Cool on a wire rack before removing from pan and slicing into 16 squares.



  1. The first layer will be the Chocolate Chip Cookie Cake. Spread the caramel filling on top and immediately place the Brownie layer on top. Cover the cake and let it chill in the fridge until time to serve.


Tips for a successful layer cake:

Even if you’re like me and have never made a layered cake before, there are certain things you can do to ensure that the cake won’t fall apart when you try to assemble it.

  1. Let every cake layer cool down COMPLETELY before you remove it from the pan. I would strongly recommend you to use parchment paper for an easy removal from the pan.
  2. Assemble the cake directly on the plate you are serving it on. I served this cake on my mom’s fancy cutting board (sorry mom) and assembled the cake directly on the board. If you own a cake stand or any other cake displays, definitely use it.

Hopefully these tips will work for you! Let me know what tricks you use when making layered/ tiered cakes in the comments below 🙂

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