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  Cake Recipes

Foodstirs Organic Three-Tier Sweet Tooth Sugar Cookie and Brooklyn Brownie Cake

  • Prep 10min
  • Bake 30min
Foodstirs Organic Three-Tier Sweet Tooth Sugar Cookie and Brooklyn Brownie Cake
  • Prep: 10 Minutes
  • Bake: 30 Minutes
  • Yields: 15 Servings

Three-Tier Brownie and Sugar Cookie Cake Recipe

Foodstirs Organic Three-Tier Sweet Tooth Sugar Cookie and Brooklyn Brownie Cake

Have your cake and eat it too when you make the Foodstirs Organic Three-Tier Sweet Tooth Sugar Cookie and Brooklyn Brownie Cake. We've made it easy to recreate this culinary masterpiece with step-by-step instructions that you can do at home. Best of all, this cake uses Organic Double Chocolate Sea Salted Brownie Mix and Organic Sweet Tooth Sugar Cookie Mix, so there's less measuring and less work. Make the cake as-is or substitute eggs and dairy products for your favorite vegan-friendly alternatives.

Ingredients:

Cookie Layers:

Brooklyn Brownie:

  • Foodstirs Organic Double Chocolate Sea Salted Brownie Mix
  • 2 Egg
  • 1/3 Cup Oil
  • 1 Tbsp Oil

Sweet Tooth Red Velvet White Chocolate Chip Sugar Cookie:

  • FoodstirsOrganicSweet Tooth Sugar Cookie Mix
  • 1 Egg
  • 12 Tbsps Unsalted Butter, Cold (Cubed)
  • 1 Packet ColorKitchen Natural Red Velvet Dye
  • 1/2 Cup Artisan Kettle Organic White Chocolate Chips

Sweet Tooth Confetti Sugar Cookie:

  • FoodstirsOrganicSweet Tooth Sugar Cookie Mix
  • 1 Egg
  • 12 Tbsps Unsalted Butter, Cold (cubed)
  • 1/4 Cup India Tree Natural Carnival Mix Sprinkles

Toppings:

  • 2 Cups Organic Powdered Sugar
  • 12 Tbsps Organic Butter (Room Temperature)
  • 1 to 2 Tbsps Milk (To Thin, if Needed)

Directions:

For Cookies:

1. Preheat oven to 350 degrees Fahrenheit. For the Red Velvet Sugar Cookies: In a large mixing bowl, beat butter with electric mixer on low speed or by hand until creamy. Blend in the egg on a low speed. Slowly add in the Sweet Tooth Sugar Cookie Mix, Color Kitchen Red Velvet Dye and Artisan Kettle White Chocolate Chips, blending after each addition until dough is formed. Pour dough into a greased and parchment-lined eight-inch round cake pan and bake for about 30 minutes or until a toothpick inserted into the center of the cake comes out clean.

2. For the Confetti Sugar Cookies: In a mixing bowl, beat cold, cubed butter with electric mixer on low speed or by hand until creamy, then blend in egg. Slowly add in the Sweet Tooth Sugar Cookie Mix and India Tree Carnival Mix Sprinkles, blending until dough is formed. Transfer the dough into a greased and parchment-lined eight-inch round cake pan and bake for about 30 minutes or until toothpick inserted into the center comes out clean.

3. For the Brooklyn Salted Chocolate Chip Brownies: In a large mixing bowl, blend water, oil and egg. Slowly add in the Brooklyn Brownie Mix and stir until a thick batter forms. Pour the prepared batter into a greased and parchment-lined eight-inch round cake pan and bake for about 30 minutes or until toothpick inserted into the center of the cake comes out clean.

For Frosting:

1. In a medium bowl, combine the powdered sugar and butter using an electric mixer on low to medium speed until a thick buttercream forms. Pour in piping bag and set aside for assembly.

For Assembly:

1. Once completely cooled, begin by taking the Brooklyn Brownie Cake and placing it on a cake stand. Pipe frosting on top of the cake and top it with the Red Velvet Sugar Cookie. Pipe more frosting on top of the two stacked cakes and top with Confetti Sugar Cookie Cake. Pipe decorative frosting dollops all over the top of the cake and finish off with sprinkles. Serve the cookie cake immediately and enjoy!

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