The Slutty Brownie Cake 🍫🍪🍫(with Swiss Meringue Buttercream frosting)

Beware! this cake comprises of three gorgeous layers: Chocolate chips,🍪 Oreo cake and a Chocolate ( brownie) layer🍫.. plus Swiss Meringue Buttercream icing and a shiny chocolate ganache!

Note: I should be working on my dissertation but here I am sitting in LSE library, excited about writing this blog! (Guilty)

I saw this cake recipe weeks ago and had been planning on this cake ever since. This finally happened today! I only had one baking tin, so it took me triple the time to bake the whole cake layer by layer, but it was really worth all the effort! This cake is all about its inner beauty i.e. the three different tastes combined together and topped up with the meringue icing!! My heart skipped a beat when I was cutting the first slice to see how the inside turned out! It felt like a achievement to me honestly haha. You can opt for any icing on this cake (I’ve heard cream cheese frosting goes really well too). Because I had never tried the Swiss buttercream before, I really wanted to see how it turns out.

Cake Layers:

  • 4 cups all purpose/ Cake flour
  • 1 ½ tsps. baking soda
  • 2 tsps. baking powder
  • 1 tsp. salt
  • 1 cup (226.8 grams) butter, room temperature
  • 2 cups granulated white sugar
  • 1 tbsp. pure vanilla extract
  • 4 eggs (room temperature)
  • 2 cups buttermilk


Add ins:
Cookie Dough Layer
  • 1 tbsp. honey or Molasses*
  • 1/2 cup chocolate chips

*the original recipe asked for Molasses, but because I could not find it easily, I substituted  it with honey! if you can find Molasses then do use it as it is known to give it a nice robust flavour

Oreo Layer
  • 8-9  Oreos crumbled
Brownie Layer
  • 1/3 cup Dutch processed cocoa powder
  • 2 tbsp. vegetable oil


  • Preheat the oven to 350 degrees Fahrenheit (177 degrees Celcius) . Grease 3 – 9”cake pans, line the bottom with parchment paper and set aside.
  •  In a bowl, whisk together the flour, baking soda, baking powder and salt. Set aside
  • In another bowl, using an electric or hand mixer, beat the butter until soft and creamy. Slowly add in the sugar. whisk together until the sugar is nicely dissolved with butter and is light and fluffy (about 3-4 minutes)
  • Add the eggs one at a time and beat well after each addition. Scrape down from the sides of the bowl as you go along
  • Add in the Vanilla extract
  • Put the mixer on a slow speed and add in the flour mixture (in three additions)  and buttermilk (in two additions). Start and end with the flour.
  • You can take off the mixer and finish mixing by hand whisk if need be. Divide the batter equally into 3 bowls and mix in the various add-ins for each layer.  transfer the three batters into the different cake tins.
  • Bake in your preheated oven for 30-35 minutes or until a toothpick inserted in the middle of the cake comes out clean.
  • Allow the cakes to cool completely before frosting it (at least 40 mins)

(Recipe adapted from:


Swiss Meringue  Buttercream:
  • 1 1/2 (300 grams)  cups sugar
  • 4 large egg whites
  • pinch of salt
  • 400 grams butter (cut into small pieces at room temperature)
  • 2 tsp. Vanilla Extract


  • Make a double boiler by putting a mixing bowl over a saucepan of simmering water (Make sure the bowl doesn’t touch the water)
  • Add the sugar, the egg whites, and salt in the bowl whisking gently but continuously  until the sugar has dissolved and the mixture is hot, about 1 to 2 minutes.
  • Take off the bowl from the sauce pan and use an electric mixer on a medium-high speed, to beat the egg whites until they begin to form stiff peaks and are fully cooled down, about 7-10 minutes (it will take some time if you have don’t have one of the big mixers, so be patient).
  • Beat in the butter pieces, a little at a time, until the icing has reached the smooth and spreadable texture. Add in the vanilla and pinch of salt until well combined.

(Recipe source:

Chocolate Ganache:

Check out the chocolate ganache recipe on one of my previous blogs here:
Marble Chiffon Cake ▪️▫️▪️

Frost the three layers nicely with the buttercream layer by layer. This cake doesn’t really need a full coverage from the outside so spread a thin layer around  the sides of the cake.  Drizzle the chocolate ganache on top and decorate with any of your favourite toppings. I used chocolate chip cookies, Oreos and Brownie bites to be authentic to this cake!

This cake is about going all out! Hope you guys enjoy it!

#amarbakes #productivday