I love making my own birthday cake. This is a long-held and well-documented belief here on Planet Byn. It’s pretty much the only time of the year that I make something with only myself in mind, and I start thinking about it months in advance. It took me forever to decide what kind of cake I wanted this year, and the only thing I knew for sure was that it would be a #drakeoncake.

I wasn’t really feeling a cake cake for myself this year, I think because I made so many layer cakes over the summer (Ombré Cake, Take 5 Cake, Caramel Banana Cake). Danielle sent me this link she’s been contemplating for her own birthday (which is in December by the way! See, I’m not the only one), and as soon as I saw it, I realized what it actually was. Brownie Layer + Cookies & Cream Layer + Chocolate Chip Cookie Layer = Slutty Brownie Cookie Cake!

That recipe actually uses a cake cake for the Oreo Layer, but I swapped in another recipe from that blog for an Oreo cookie. I stacked it up with an amazing chocolate cream cheese icing from the Baked Boys, and then got to work decorating and setting up my #drakeoncake shot.

So this is an over the top sugar explosion, and people did not even understand when I was handing out slices, trying to explain that it was a cake made of giant cookies. That’s the birthday lifestyle on Planet Byn.

Slutty Brownie Cookie Cake

Source: Life, Love and Sugar (+ here for the Oreo Cookie) & Baked Occasions

Ingredients

Brownie Layer

1/2 cup (1 stick) butter

6 oz dark or semi-sweet chocolate, chopped

1 1/4 cups sugar

3 eggs

1 1/2 tsp vanilla

3/4 cup flour

2 tbsp cocoa

1/4 tsp salt

Cookies & Cream Cookie Layer

3/4 cup (1 1/2 sticks) butter, room temperature

3/4 cup sugar

1/4 cup brown sugar

1 egg

1 tsp vanilla

1 3/4 cups flour

1 tsp baking soda

1/2 tsp salt

1 cup chopped Oreos (about 12 cookies)

1/2 cup milk chocolate chips

Chocolate Chip Cookie Layer

3/4 cup butter (1 1/2 sticks), room temperature

3/4 cup brown sugar

1/4 cup sugar

1 egg

2 tsp vanilla

2 cups flour

2 tsp cornstarch

1 tsp baking soda

1/2 tsp salt

1 cup chocolate chips

Chocolate Cream Cheese Icing

1 pkg cream cheese

1/2 cup (1 stick) butter, room temperature

3 cups icing sugar

1/4 tsp salt

3 oz dark chocolate, melted and cooled

Directions

1. Preheat oven to 350° and line three 9″ cake pans with parchment paper.
2. For the Brownie Layer: melt the butter and chopped chocolate in the microwave in a large bowl. Whisk until combined, then whisk in the sugar, followed by the eggs and vanilla. Fold in the flour, cocoa and salt with a spatula, then pour into one of the prepared pans. Bake this one for 30-35 minutes, or until a toothpick inserted in the middle comes out with a few fudgey crumbs.
3. For Oreo Cookie Layer: In a large bowl, cream the butter and sugars together until light and fluffy. Add the egg and vanilla and mix again. Add the flour, baking soda and salt and mix until just combined. Fold in the chopped Oreos and chocolate chips, then add dough to cake pan, and press into an even layer with your fingers. Baked this one for 20-25 minutes, or until just starting to turn brown around the edges.
4. For Chocolate Chip Cookie Layer: In a large bowl, cream the butter and sugars together until light and fluffy. Add the egg and vanilla and mix again. Add the flour, cornstarch, baking soda and salt and mix until just combined. Fold in the chocolate chips, then add dough to cake pan, and press into an even layer with your fingers. Baked this one for 20-25 minutes, or until just starting to turn brown around the edges.
5. For all cookie cakes, let cool entirely in pans, then turn out onto cooling racks.
6. For icing, mix cream cheese and butter together until combined, then add the icing sugar and melted chocolate and mix again until smooth. If the frosting is too thick, add a splash of milk or cream and mix in to loosen up.
7. To assemble, stack your cookie cakes up in whatever order you like, with a layer of icing in between. I used a jumbo star tip to pipe on the border on the top.