Whether you are breaking up with summer, or a summer romance this Ultimate Breakup Cake is sure to mend your broken heart. Invite your girlfriends over because it’s time to indulge and move on! And what better way to do that then with layers of fudgy brownie, chocolate chip cookie dough balls, rich caramel, and dreamy buttercream

What I love most about this Ultimate Breakup Cake is that you can easily bake your brownies and make your cookie dough, Italian Meringue Buttercream and caramel a day ahead. Then simply assemble the cake before your guests arrive. Ready for any BFF emergency. So much easier than getting over a breakup!


Before you start baking, gather up everything you'll need. I like to organize my favourite tools and ingredients on my Parsel page! 

Let's Make An Ultimate Breakup Cake! 

Breakup-Worthy Brownies

Ingredients & Tools You Will Need:

11oz 72% dark chocolate, chopped

1 cup (230 g) butter

1 1/4 cup light brown sugar

½ cup granulated sugar

½ teaspoon salt

4 eggs

2 egg yolks

1 teaspoon vanilla

1 1/4 cup (160 g) all-purpose flour

5 tablespoons pure unsweetened cocoa powder


Place the chocolate and butter into a stainless steel bowl. Place the bowl over a pot of simmering water, stir occasionally until melted.

Turn off the heat, and add the sugars and salt to the chocolate mixture. Whisk until incorporated.

Remove the bowl from the heat and add the eggs, egg yolks and vanilla. Whisk until incorporated.

Fold in the flour and cocoa powder, stir just until the dry ingredients disappear.

Pour the batter into two parchment lined 8” round pans.

Bake the brownies at 350º for 30 minutes, rotating the pan halfway at the 15 minute mark.

Cool completely, then chill for at least 30 minutes before removing from pan.



My Favourite Italian Meringue Buttercream!

Ingredients & Tools You Will Need:

400g granulated sugar (appx. 1 3/4 cups)

1/2 Cup Water

8 large egg whites

1 pound (454g) unsalted butter, room temperature

1 teaspoon pure vanilla extract

Electric Stand Mixer and Whisk Attachment

1 Saucepan

Candy Thermometer

Rubber spatula

 You can watch me make it in a video tutorial here

In a small saucepan over medium heat, bring sugar and 1/2cup water to a boil. 

While your sugar mixture is heating, place egg whites in the bowl of a standing mixer fitted with the whisk attachment. When your sugar reaches about 230 degrees on the candy thermometer, begin to whip eggs whites at medium-high speed until stiff but not dry; do not over beat!  

Once your sugar reaches 240 degrees, remove it from heat immediately, and with the mixer running, add it to your egg whites in a stream and beat on high speed.  Be careful, it's very hot!

Continue to whip your meringue until no heat remains in the bowl. You can place your hands along the sides of the bowl to check - it should feel like it's at room temperature. 

Now, with the mixer still running, add your butter bit by bit, beating until spreadable, 3 to 5 minutes; then, beat in vanilla. If your buttercream appears curdled, keep beating until smooth.  Makes appx. 6 cups.  

Your buttercream will keep for up to a week in the fridge, and about a month in the freezer.  I pre-make 3-4 batches of this buttercream recipe and freeze them all the time!  Before using your buttercream to fill or ice a cake, make sure it is room temperature.




Eggless Chocolate Chip Cookie Dough

Ingredients & Tools You Will Need:

1 cup salted butter, room temperature

1/2 cup granulated sugar

1 cup light brown sugar

1 teaspoon vanilla

2 Tablespoons whipping cream

2 cups all-purpose flour

2 cups semisweet chocolate chips


In the bowl of an electric mixer fitted with the paddle attachment, cream together butter, both sugars and vanilla at medium speed until smooth and creamy. About 5 minutes.

Scrape down sides of bowl, using a rubber spatula. Add the whipping cream and beat until combined.

With your mixer on the lowest speed, add the flour and mix until incorporated. Pour in the chocolate chips.

Chill your dough for 1 hour and portion into 1oz balls, about the size of a large gum ball.



Rich Caramel!

Ingredients & Tools You Will Need: 

1 cup + 2 Tablespoons sugar

3 Tablespoons water

½ cup whipping cream

1/4 cup unsalted butter, cold

If you'd like to see me make this caramel, you can find the process at the beginning of my Fall Harvest Cake vid - here!  

Place the sugar into a heavy pot and pour the water on top. Place your pot on medium high heat and cover with a lid. 

In the meantime, place the cold butter into a heatproof bowl and rest a sieve on top. Heat your whipping cream in the microwave for about one minute, or until bubbling. You don’t want it to boil over. Keep your butter and cream close by.

Once you hear your sugar mixture beginning to boil, remove your pot lid.

If your sugar is crystallizing along the sides of the pot, wash it down with water and a pastry brush.

Continue to watch your sugar until it begins to amber. This usually happens in one area. Stir the amber sugar around gently, to ensure that all your sugar caramelizes evenly.

This is where your senses come in! When all of your sugar becomes a lovely amber colour, and you can smell caramel and see tiny bubbles on top, it’s show time!

Put on your oven mitts and remove your pot from the heat. Working quickly and safely, pour the hot whipping cream into your caramel slowly. Stir the cream in with your wooden spoon - it will bubble wildly. Then pour your caramel through the sieve onto the cold butter. This will cool the caramel down and stop the cooking process while melting the butter.

Let the butter melt into your caramel on its own for about 5 minutes. Then gently stir the mixture until it comes together. I know how heavenly your caramel smells right now but don’t dip your finger in yet. Be careful not to burn yourself! Set your caramel aside to cool completely and thicken.




Let's Assemble Your Ultimate Breakup Cake!

Tools You Will need:

Small offset spatula

Wooden spoon

Piping bag

#805 Round piping tip


Lay one brownie layer onto your plate or cake stand. Spread a generous layer of buttercream on top of your brownie, about 1/4” thick. Place a ring of cookie dough balls around the outside top edge of the brownie. It helps to lay them in a clock formation using 12 balls, then fill in the middle of that circle with some more cookie dough.



Drizzle on some caramel, and top with your second brownie. Fill your piping bag, fitted with your piping tip with some buttercream. Pipe 8 mounds of buttercream in a clock formation on top of the brownie layer. Place a ball of cookie dough onto each mound.

Pour some caramel on top of your brownie in the middle of your ring of cookie dough. Let the caramel drip down the sides between each buttercream mound.

Enjoy with your friends!