Print
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. 

Brookie Poke Cake

  • Author: Julianne Dell
  • Prep Time: 30 minutes
  • Cook Time: 22 minutes
  • Total Time: 52 minutes
  • Yield: 15 slices

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 (5gespresso 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:

  1. 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.
  2. 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.
  3. 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.
  4. 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

  1. Take a wooden spoon or another round object and poke holes over the top of the cake.
  2. 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

  1. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill
  2. 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.
  3. 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 Information:
1 slice
373
31.3 g
360.9 mg
18.6 g
48.7 g
1.6 g
5.6 g
67.3 mg
  • Category: Cake
  • Method: Oven
  • Cuisine: American