Description
Milk and Cookies Cake is a delightful, indulgent dessert that combines the nostalgic flavors of classic chocolate chip cookies with a moist, buttery cake and creamy vanilla frosting. Perfect for birthday celebrations or any special occasion, this cake is layered with crushed cookies and mini chocolate chips for an irresistible texture and taste.
Ingredients
Scale
Cake Ingredients
- 2 1/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 1/2 cup whole milk
- 1 cup mini chocolate chips
- 8 chocolate chip cookies, crushed
Frosting Ingredients
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1/4 cup heavy cream
- 2 teaspoons vanilla extract
- Pinch of salt
Garnish
- Extra chocolate chip cookies
- Mini chocolate chips
Instructions
- Prepare the Oven and Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to ensure easy cake removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy. This will help incorporate air for a tender cake texture.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract to infuse the batter with flavor.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with buttermilk and whole milk. Begin and end with the dry ingredients, mixing gently to avoid overworking the batter.
- Fold in Cookies and Chocolate Chips: Carefully fold in the mini chocolate chips and the crushed chocolate chip cookies to evenly distribute throughout the batter.
- Bake the Cake: Divide the batter evenly between the prepared pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes. Then transfer them onto wire racks to cool completely before frosting.
- Make the Frosting: Beat the softened butter until creamy. Gradually add powdered sugar, heavy cream, vanilla extract, and a pinch of salt. Continue beating until the frosting is light and fluffy.
- Assemble the Cake: Spread frosting between the cooled cake layers first, then cover the top and sides evenly with the remaining frosting.
- Garnish and Serve: Decorate the cake with extra chocolate chip cookies and mini chocolate chips for added texture and an appealing look. Serve slices with a glass of cold milk for extra indulgence.
Notes
- For extra indulgence, serve slices with a glass of cold milk.
- You can crumbled cookies between the cake layers for additional texture.
- Store the cake covered at room temperature for up to 2 days.
- Refrigerate the cake for longer freshness, but allow it to come to room temperature before serving for best texture and flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 48 g
- Sodium: 250 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 95 mg
