#MILK #& #COOKIES #CAKE
MILK & COOKIES CAKE
A CHILDHOOD FAVORITE GETS AN EXTREME MAKEOVER INTO THIS DECADENT MILK & COOKIES CAKE! CHOCOLATE CHIP COOKIE CAKE LAYERS, COOKIE MILK SOAK, VANILLA BUTTERCREAM, AND A CHOCOLATE DRIP.
This Milk and Cookies Layer Cake is made with layers of brown sugar vanilla cake that’s filled with vanilla frosting and crumbled up chocolate chip cookies. It tastes just like milk and cookies and was declared a new favorite cake!
Ingredients
Chocolate Chip Cookie Cake
3 3/4 Cups (400g) cake flour, sifted before measuring
1 Tbsp baking powder
3/4 tsp baking soda
1 1/2 tsp kosher salt
1 1/8 Cup (254g) unsalted butter, room temperature
1 Cup (220g) granulated white sugar
3/4 Cup (140g) packed brown sugar
5 large eggs, room temperature
1/2 Cup (112g) sour cream, room temperature
1 1/2 Tbsp vanilla extract
1 1/2 Cups (355ml) whole milk, room temperature
1 1/2 Cups (283g) mini semi-sweet chocolate chips, coated in 1.5 Tbsp flour
Vanilla Buttercream Frosting
2 Cups (452g) unsalted butter, room temperature
7 Cups (840g) powdered sugar
3 Tbsp (45ml) whole milk, room temperature
4 tsp vanilla extract
1/4 tsp kosher salt
For Garnish (optional)
chocolate chip cookies
chocolate ganache drip (see link below)
DIRECTIONS
Make cake: Preheat oven to 350°. Line three 8" cake pans with parchment paper.
In a large bowl using hand mixer (or in the bowl of a stand mixer), beat together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and mix until combined.
In another large bowl, whisk together flour, cornstarch, baking powder, and salt. Add half of the dry ingredients to the wet ingredients, beating until just combined. Pour in milk and mix until fully incorporated. Add remaining dry ingredients and stir until just combined. Fold in mini chocolate chips and crushed cookies.
Divide batter evenly between prepared cake pans. Bake until slightly golden on top and a toothpick inserted into the middle comes out clean, about 38 to 40 minutes. Let cool completely.
Meanwhile, make frosting: In a large bowl using the hand mixer, or in a standing mixer with the paddle attachment, beat butter and salt until light, fluffy, and lightened in color, 5 to 7 minutes. Slowly beat in sweetened condensed milk until fully incorporated, then beat in powdered sugar until smooth.
To assemble cake: Use a serrated knife to level tops of cakes. Place a small spoonful of frosting in the center of your serving dish to secure bottom cake. Cut four 3" wide strips of parchment paper, and place in a square on your serving dish.
Frost crumb coat: Place first layer of cake in the center of your serving dish. Top with 1 cup buttercream and smooth into an even layer. Top with second cake, frost with another cup of buttercream, then top with final cake and frost with one more cup buttercream. Smooth out excess frosting along sides of cake until completely coated, adding more fresh buttercream if needed. Refrigerate 30 minutes.
When crumb coat has hardened, continue frosting cake with a thick layer of buttercream, reserving 1/2 cup for piping, if desired.
Decorate cake with cookies and serve.
A CHILDHOOD FAVORITE GETS AN EXTREME MAKEOVER INTO THIS DECADENT MILK & COOKIES CAKE! CHOCOLATE CHIP COOKIE CAKE LAYERS, COOKIE MILK SOAK, VANILLA BUTTERCREAM, AND A CHOCOLATE DRIP.
This Milk and Cookies Layer Cake is made with layers of brown sugar vanilla cake that’s filled with vanilla frosting and crumbled up chocolate chip cookies. It tastes just like milk and cookies and was declared a new favorite cake!
Ingredients
Chocolate Chip Cookie Cake
3 3/4 Cups (400g) cake flour, sifted before measuring
1 Tbsp baking powder
3/4 tsp baking soda
1 1/2 tsp kosher salt
1 1/8 Cup (254g) unsalted butter, room temperature
1 Cup (220g) granulated white sugar
3/4 Cup (140g) packed brown sugar
5 large eggs, room temperature
1/2 Cup (112g) sour cream, room temperature
1 1/2 Tbsp vanilla extract
1 1/2 Cups (355ml) whole milk, room temperature
1 1/2 Cups (283g) mini semi-sweet chocolate chips, coated in 1.5 Tbsp flour
Vanilla Buttercream Frosting
2 Cups (452g) unsalted butter, room temperature
7 Cups (840g) powdered sugar
3 Tbsp (45ml) whole milk, room temperature
4 tsp vanilla extract
1/4 tsp kosher salt
For Garnish (optional)
chocolate chip cookies
chocolate ganache drip (see link below)
DIRECTIONS
Make cake: Preheat oven to 350°. Line three 8" cake pans with parchment paper.
In a large bowl using hand mixer (or in the bowl of a stand mixer), beat together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and mix until combined.
In another large bowl, whisk together flour, cornstarch, baking powder, and salt. Add half of the dry ingredients to the wet ingredients, beating until just combined. Pour in milk and mix until fully incorporated. Add remaining dry ingredients and stir until just combined. Fold in mini chocolate chips and crushed cookies.
Divide batter evenly between prepared cake pans. Bake until slightly golden on top and a toothpick inserted into the middle comes out clean, about 38 to 40 minutes. Let cool completely.
Meanwhile, make frosting: In a large bowl using the hand mixer, or in a standing mixer with the paddle attachment, beat butter and salt until light, fluffy, and lightened in color, 5 to 7 minutes. Slowly beat in sweetened condensed milk until fully incorporated, then beat in powdered sugar until smooth.
To assemble cake: Use a serrated knife to level tops of cakes. Place a small spoonful of frosting in the center of your serving dish to secure bottom cake. Cut four 3" wide strips of parchment paper, and place in a square on your serving dish.
Frost crumb coat: Place first layer of cake in the center of your serving dish. Top with 1 cup buttercream and smooth into an even layer. Top with second cake, frost with another cup of buttercream, then top with final cake and frost with one more cup buttercream. Smooth out excess frosting along sides of cake until completely coated, adding more fresh buttercream if needed. Refrigerate 30 minutes.
When crumb coat has hardened, continue frosting cake with a thick layer of buttercream, reserving 1/2 cup for piping, if desired.
Decorate cake with cookies and serve.
