Slutty Brownie Cake (Triple Layered!)

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.

Slutty Brownie Cake from (@whatsgabycookin)

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.

Slutty Brownie Cake from (@whatsgabycookin)

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

Yield: Serves 10+

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
  • Oreo Layer
  • 8 oreos crumbled
  • Brownie Layer
  • 1/3 cup dutch processed cocoa powder
  • Optional toppings
  • Brownies
  • Cookies
  • Oreos
  • 1-2 cups ganache


  1. Preheat oven to 350 degrees F. Butter and flour three 9-inch cake pans.
  2. Whisk together the flour, baking powder, baking soda and salt.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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  1. Hi Gaby,

    Is this cake ok to make the day before an event? Are there any specific things I should do to keep it fresh?

  2. Are the cake layers brownies or cake? I’m looking for a layered brownie cake with real brownies….This looks totally insane by the way!! Amazing!! 🙂

      1. Gaby I’m making this cake today for a party tomorrow. Can I make the entire cake with frosting in advance and keep in fridge for the night? Or should I wait to assemble tomorrow? The cake is in the oven now, but wondering if I should make frosting not too, so its one less thing to do tomorrow. Thanks for your help!!

        1. you can make it all today but don’t put it in the fridge – it dries out! Just leave it out on the counter and cover with something to keep it fresh!

  3. Hi,i am having an issue with the swiss buttercream.I followed the recipe but its not holding its shape…its very runny.Can i do something to fix it?

    1. are you taking the egg whites to stiff peaks? That could be the issue if they aren’t whipped well enough before proceeding

    2. Also make sure it cooled enough before adding the butter. I would whip it 10 min with an ice pack under the bowl. It will come together though. Just keep spinning.

    3. I had same issue. I’m thinking it was meant to be icing sugar (confectioners sugar). You and I likely did same thing using white sugar …. as recipie didn’t state otherwise 🙁

      1. it’s in fact regular white sugar in a buttercream!! I’d whip longer and make sure it’s a super stiff peak before continuing with the recipe as printed 🙂

  4. Hi there!!
    Have you the recipe for the slutty brownie cake in grams as well as cups? Thank you

  5. Hi Gaby! My husband and I made this cake for Thanksgiving this year – we took the cakes out of the oven even a bit before the recipe said and it still turned out very dry! Do you know what we can do differently next time?

  6. I just bought gluten free cake flour. It must have been a sign to make this. Slutty baking will
    Commence Haha

  7. Hi, just wondering if it’s plain flour are self raising flour, also could I use three 8 inch tins?

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