If you follow along on snapchat (username: whatsgabycookin) you know that this day was coming. It was a long time in the making and it’s finally here! Slutty Brownie Cake. Buckle up friends, it’s go time.
It all started a few months back when Adam texted me this pic.
All that came with the sketch was the word BOOM. He gets me. I obviously was super excited with the idea and ran with it. I took my favorite layer cake recipe (the one we used for my birthday cake a few months back) and divided it into 3 bowls and then flavored each bowl to be reminiscent of slutty brownies. That means one cake layer tastes like chocolate chip cookies, one with oreos and one like a brownie. It’s basically heaven on earth and it’s seriously a show stopper.
Each layer gets some swiss buttercream in between to hold it all together and then a major ganache topping. In case it wasn’t decadent enough, we added some freshly baked cookies, brownies and then some oreos to the top for good measure. Because when you’re going for it… you might as well REALLY go for it!
Slutty Brownie Triple Layer Cake
For the cake layers:
- 4 cups cake flour
- 2 teaspoons baking powder
- 1 ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter room temp
- 2 cups sugar
- 1 tablespoon pure vanilla extract
- 4 eggs
- 2 cups buttermilk
For the Swiss Buttercream:
- 2 ¼ cups sugar
- 9 large egg whites
- 1 teaspoon lemon juice
- pinch of salt
- 1 ¼ pounds butter room temp, cut into small pieces
Cookie Dough Layer
- 1 tbsp molasess
- 1/2 cup chocolate chips
- 8 oreos crumbled
- 1/3 cup dutch processed cocoa powder
- 1-2 cups ganache
- Preheat oven to 350 degrees F. Butter and flour three 9-inch cake pans.
- Whisk together the flour, baking powder, baking soda and salt.
- In a electric mixer with the paddle attachment, beat the butter and sugar together for 3 minutes. Add eggs, one at a time, Beat in the vanilla. Reduce speed to low and add half the flour mixture. Add 1 cup of buttermilk and mix until combined. Add remaining flour mixture and beat. Add remaining buttermilk and beat. Remove from the mixer and finish mixing by hand if needed. Divide the batter into 3 bowls adding in the various mix-ins for each layer listed below. Once combined, transfer the dough into the prepped cake pans.
- Bake until golden brown and done, about 30-35 minutes. Let cakes cool for a few minutes and then remove to a wire rack to cool completely.
- Bring a few inches of water to a boil in a saucepan that can hold a standing mixer's bowl above the water. Whisk the sugar, the egg whites, lemon juice, and salt in the bowl by hand. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch and the sugar dissolves, about 1 to 2 minutes. Transfer the bowl to a standing mixer fitted with the whisk attachment and beat the egg whites at medium-high speed until they almost hold a stiff peak and are fully cooled, about 10 minutes. Beat in the butter, a little at a time, until the icing is smooth and spreadable.
- To assemble the cake, place one layer of the cake on a cake stand. Spread a 1/2 inch layer of the Swiss Buttercream on top and carefully place the 2nd layer of cake on top. Repeat the process with additional Swiss Buttercream. Add the last layer of cake of top. Frost the top of the cake with more of the Swiss Buttercream and add a super thin layer of the Swiss Buttercream to the sides of the cake. Frost until smooth. Drizzle with ganache and decorate with any desired toppings and serve as needed.