This Slutty Brookie Poke Cake features a chocolate cake filled with pudding and topped with whipped cream, Oreos, brownies, and chocolate chip cookies. It’s a decadent dessert made for chocolate lovers and it’s surprisingly easy to make!
The Best Brookie Cake
When it comes to chocolate cake, I feel like I know a thing or two about it. What’s that wow factor a cake needs to make you dive right in for that second bite? It’s certainly a chocolate cake that is rich in flavor, but not so rich that you can only have a few bites. The crumb needs to be airy in texture and melt in your mouth. The topping should complement, not compete, with the cake.
This Slutty Brookie Poke Cake is all of those things and much, much more. It’s an evolution of a few different desserts I’ve made including the No-Bake Brookie Icebox Cake and it’s in part due to my complete obsession with brownie batter mousse. You’re welcome. (Yes, it’s THAT good!)
What is a “Slutty Brookie”?
Brownie + cookie = brookie! Brookies are a decadent, addictive, and super easy dessert to make that consist of fudgy brownies topped with chocolate chip cookies. Yum!
A slutty brookie is a brookie topped with Oreos. A blogger coined the term “slutty brownie” several years ago, with Oreos added to brownies, and the name has just stuck.
What Is a Poke Cake?
A poke cake, in its simplest form, is a cake that you poke holes into and then drizzle a sweet liquid over. It makes the cake super moist and adds a nice surprise when you bite into it. And that’s before the toppings.
With poke cakes it’s almost TOO easy to get that wow factor because the cake is soaked in either pudding or sweetened condensed milk, so it’s already better than you’re expecting it to be.
There are hundreds of combinations you could make for a poke cake, I’ve made quite a few myself. These are always my most popular cakes and they are usually the most approachable. Even if there are a few steps involved, it’s totally doable even for a novice baker.
Key Ingredients
It might seem excessive to buy so many ingredients but when I’m making a cake like this I usually get the small sleeves of cookies and the pre-made brownies they sell at the store. Keep it as simple as you can!
- Cake essentials – Since we’re making the cake from scratch you’ll need basics like sugar, oil, eggs, vanilla, flour, baking soda, and baking powder.
- Espresso powder – Optional but enhances the chocolate flavor of the cake.
- Brewed coffee – Coffee is used instead of any other liquid as it, again, enhances the coffee flavor in the chocolate cake.
- Oreos – Oreos are used in both the cake and the topping.
- Chocolate pudding – The delightful filling is made with instant pudding.
- Heavy whipping cream and powdered sugar – Make up the base of the topping.
- Chocolate chip cookies – I use packaged cookies like Chips Ahoy.
- Brownies – You can either use homemade brownies or just take a shortcut and grab some at the store.
- Hot fudge – The final garnish that really takes these brookies over the top!
Can I Use Boxed Cake Mix?
Sure. If you don’t feel like making chocolate cake from scratch or don’t have all of the ingredients on hand, you can just use your favorite box cake mix to make this chocolate poke cake. Prepare according to the box then continue with this recipe.
How To Make Slutty Brookie Poke Cake
Making this brookie cake is quite easy, though it does take some time and a handful of steps. The end result is always worth it!
- Make the cake batter. Combine the sugar, oil, eggs, and vanilla. Beat until the batter is lighter in color. Add the sour cream. Sift the dry ingredients in a separate bowl then alternate adding half of the dry ingredients with half of the coffee until all are added.
- Bake the cake. Pour the batter into the pan and bake for 26 to 28 minutes, until a toothpick comes out clean.
- Poke holes in the cake. Use a wooden spoon to poke holes all over the top of the cake.
- Add the pudding. Whisk the pudding and milk until the mix dissolves. Pour over the cake, filling all of the holes. Refrigerate until the pudding is firm, about 10 minutes.
- Make the whipped cream. Beat the heavy cream in a chilled bowl until it thickens. Add the powdered sugar and beat until stiff peaks form. Spread over the top of the cake.
- Add the toppings. Sprinkle crushed chocolate chips, Oreos, and brownies over the top. Top with hot fudge.
Tips for Success
Here are a few tips to help make the perfect pudding poke cake!
- What to use to poke holes The end of a wooden spoon works perfectly for poking the holes in poke cake though a straw will work too.
- Add the pudding while the cake is warm. Pour the pudding mixture over the cake while it’s still warm, as that will allow it to seep into the cake more easily.
- Freeze your mixing bowl and whisk. Before making the whipped cream, pop the metal mixing bowl and whisk attachment into the freezer for at least 5 to 10 minutes. This will help the ingredients stay cold and the whipped cream holds its form better.
How to Store
Your poke cake should be stored in the fridge until serving so that the whipped cream doesn’t melt. Keep it well covered, though avoid anything that will press down on the topping.
Your poke cake will last in the fridge for 3 to 4 days. I do not recommend freezing it, due to the pudding filling. It will likely become mushy after serving.
More Poke Cake Recipes:
- Strawberry Cheesecake Poke Cake
- Blueberry Cheesecake Poke Cake
- Brownie Batter Poke Cake
- Strawberry Jello Poke Cake
Brookie Poke Cake
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Total Time: 52 minutes
- Yield: 15 slices
- Category: Cake
- Method: Oven
- Cuisine: American
Description
All your favorite things in one cake, this Slutty Brookie Poke Cake is a chocolate cake filled with chocolate pudding, topped with whipped cream and crush Oreos, Brownies and Chocolate Chip Cookies.
Ingredients
For the Cake:
- 1 ½ cups(285g) granulated sugar
- ½ cup (118 ml) vegetable oil
- 3 large eggs
- 1 tablespoon (15 ml) pure vanilla extract
- ½ cup(118 ml) sour cream (sub with plain or Greek yogurt)
- 2 cups(280g) all-purpose flour
- ½ cup (55 g) cocoa powder
- 1 tablespoon (5g) espresso powder (optional)
- 2 ½ teaspoons (9 g) baking powder
- ½ teaspoon baking soda
- 1 teaspoon (5 g) salt
- 1 ¼ cup (296 ml) hot brewed coffee
- 15 Oreos
For the Filling
- 1 package instant chocolate pudding (3.4oz)
- 1 ¾ cup (295ml) milk
For the Topping:
- 1 1/2 cups (354ml) heavy whipping cream
- 1/2 cup + 2 tablespoons (148g) powdered sugar
- 12 chocolate chip cookies, such as Chips Ahoy
- 10 Oreos
- 6 small brownies
- 3 tablespoons hot fudge sauce for garnish
Instructions
For the Cake:
- Preheat the oven to 350°F. Spray the bottom of a 9-inch by 13-inch pan with cooking spray. Line the bottom of the pan with Oreo cookies.
- In a large mixing bowl, combine the sugar, vegetable oil, eggs, and vanilla extract. Beat on medium speed until well incorporated. Next mix in the sour cream until combined.
- In a separate bowl, sift together the dry ingredients. Then alternate adding half the dry ingredients followed by half of the coffee and mix just until the flour starts to incorporate. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
- Pour the batter into a 9×13-inch pan and bake at 350°F for 26-28 minutes. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, you cake is done. Remove from the oven and allow to cool completely.
For the Filling
- Take a wooden spoon or another round object and poke holes over the top of the cake.
- In a small mixing bowl, combine the instant chocolate pudding with the milk and whisk together until the powdered mix is dissolved. Pour the liquid pudding mix over top of the cake, try to fill the holes with the pudding mix. Refrigerate the cake until the pudding is firm and the cake is cooled completely.
For the Topping
- Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill
- Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken to soft peaks. Slowly add the powdered sugar, beating until combine. Then continue beating on high speed until stiff peaks form. Spread over cooled cake.
- Crush the chocolate chip cookies, Oreos and the brownies and sprinkle over top of the cake. Garnish with hot fudge.
Notes
- You can also make this cake with a boxed cake mix instead of homemade. Prepare the cake as instructed on the box and follow the remaining steps.
- Storage Instructions: The cake should be stored in the fridge until serving so that the whipped cream doesn’t melt. Keep it well covered.
- Nutritional information does not include topping.
Nutrition
- Serving Size: 1 slice
- Calories: 373
- Sugar: 31.3 g
- Sodium: 360.9 mg
- Fat: 18.6 g
- Carbohydrates: 48.7 g
- Fiber: 1.6 g
- Protein: 5.6 g
- Cholesterol: 67.3 mg
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Oh my goodness, this looks INCREDIBLE!