This Funfetti Cake Batter Cookie Dough Brownie Layer Cake is a totally decadent treat! Layers of brownies and eggless funfetti cake batter cookie dough are topped with a delicious chocolate ganache – and of course plenty of sprinkles! Get your big glass of milk ready!

So in marriage, one of the things we have to learn to do is share. Problem is, sometimes sharing isn’t easy. And sometimes sharing means someone else loses – as in loses something. As is loses the nail clippers that you both share. And sometimes that seems to happen over and over and over.

When that happens, there’s only one thing to do.

After going through countless nail clippers, we finally argued (jokingly) the other day about who keeps losing them. And of course we blame each other. And of course I’m right. I always put them back where they are supposed to go.

But he thinks the same thing of himself. He thinks it’s all my fault.

So when he came home the other day and saw two new nail clippers on the kitchen counter, he immediately started to tell me that one would be for me and one for him – as if that wasn’t why I’d gotten two to begin with.

And I one up-ed him. I was prepared with masking tape for us to label ours with our names so that there could be no confusion about whose is whose. Then time would tell who loses the clippers. Oh yes.

We then ran off to hide our clippers in different spots in the house where the other person can’t find them. That way, we can determine who is the one responsible for losing them by seeing who loses theirs first. It’s very scientific.

Yield: 12-14 Slices
Category: Dessert
Method: OvenCuisine: American

  • 1 1/2 cup vegetable oil
  • 3 cups sugar
  • 3 tsp vanilla extract
  • 6 eggs
  • 1 1/2 cup flour
  • 1 cup cocoa (I use Hershey’s Special Dark)
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 1 1/2 cup butter, softened
  • 1 cup sugar
  • 1 1/2 tsp vanilla
  • two 15.25 oz boxes funfetti dry cake mix
  • 1 1/3 cups flour
  • 3-4 tbsp milk
  • 4-5 tsp sprinkles
  • 3/4 cup white chocolate chips
  • 3/4 cup chocolate chips
  • 12 oz semi-sweet chocolate chips, divided
  • 1 cup heavy whipping cream, divided
  • 1/4 cup butter
  • 1/4 cup shortening
  • 2 cups powdered sugar
  • 1/4 cup cocoa
  • 1 tbsp water or milk
  • sprinkles, for topping, if desired


  1. Line the bottoms of three 8 inch cake pans with parchment paper and grease the sides. Preheat oven to 350 degrees.
  2. Mix together the oil, sugar and vanilla extract.
  3. Add eggs and mix until well combined.
  4. Combine flour, cocoa, baking powder and salt.
  5. Slowly add dry ingredients to the egg mixture until well combined.
  6. Pour the batter evenly into the three pans and spread evenly.
  7. Bake for 25-30 minutes, or until a toothpick comes out with a few crumbs.
  8. Remove brownies from oven and allow to cool for about 10 minutes in the pan, then remove to cool on wire rack.
  9. While brownies cool, make cookie dough.
  10. To make the cookie dough:
  11. Cream butter and sugars together until light and fluffy, about 3-4 minutes.
  12. Mix in vanilla extract.
  13. With the mixer on low speed, add one entire box of dry cake mix, plus 1 1/2 cups from a second box of cake mix and mix until combined.
  14. Add 1 cup flour and mix until combined.
  15. Add milk and up to an additional 1/3 cup of flour to preferred thickness.
  16. Stir in sprinkles and chocolate chips. Dough will be thick. Set aside.
To assemble cake:
  1. Once the brownies are cool, it’s time to put the layers together. You can pile the cookie dough onto the brownies, stack the layers and leave messy layers, or use the method I used for having clean edges/sides of the cake.
  2. Place half of chocolate chips in a metal bowl.
  3. Microwave half of the heavy cream until it starts to boil. Remove from microwave and pour over chocolate chips.
  4. Cover bowl with saran wrap for 5-7 minutes.
  5. Whisk chocolate and cream until smooth.
  6. Using one of the same 8 inch cake pans that you baked the brownies in, put parchment paper or saran wrap in the bottom and up the sides of the pan. You will use it to lift the layers out of the pan.
  7. Place the first brownie into the bottom of the pan.
  8. Add about 3 tbsp of chocolate ganache on top of the brownie and spread into a thin layer. This will help the cookie dough stick to the brownie.
  9. Put half of the cookie dough into the pan and spread evenly on top of the brownie.
  10. Remove the first two layers from the cake pan and place on it’s serving dish.
  11. Repeat steps 5-8 with the second brownie and remaining cookie dough. Then remove from pan.
  12. Put another 3 tbsp of chocolate ganache on top of the cookie dough layer from the first section of cake and spread thinly.
  13. Place the second section of cake onto the first.
  14. Put another 3 tbsp of chocolate ganache on top of the cookie dough layer on top (the fourth layer) and spread thinly.
  15. Top with remaining brownie. Press sprinkles into sides of cookie dough, if desired.
To finish off cake:
  1. Place remaining chocolate chips in a metal bowl.
  2. Microwave remaining heavy cream until it starts to boil. Remove from microwave and pour over chocolate chips.
  3. Cover bowl with saran wrap for 5-7 minutes.
  4. Whisk chocolate and cream until smooth.
  5. Allow to sit for a few minutes until it just starts to thicken, then pour over the top of the cake.
  6. Place cake in refrigerator and make the chocolate icing.
  7. To make the icing, beat the shortening and butter together until smooth.
  8. Slowly add the powdered sugar and cocoa and mix until smooth.
  9. Add water or milk and mix until smooth.
  10. Remove cake from fridge, and pipe icing onto the top edge of the cake. Top with sprinkles.

Recipe adapted from:

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