This Milk and Cookies Cake is a decadent dessert loaded with chocolate chips and rich vanilla.
Before I share this recipe, let me quickly point you toward some of our favorite, cute as they can be, foods for the kiddos. Every day is a good day to treat your little ones to something fun (and healthy) to eat. The Peachy Parrot is a great one, as is the how-to to make Humpty-Dumpty Fell Off a Sandwich.
Milk and Cookies Cake
This cake will take a little longer to make than some others we’ve shared, but it’s not hard at all. The cake itself is pretty straightforward and the batter will be separated into 3 pans for a 3-layer work of yummy art.
You’ll need plenty of chocolate chips so go crazy in the baking aisle! You’ll also need powdered sugar, brown sugar, and real vanilla extract.
Whole Milk vs. Low Fat
When you’re baking, use whole milk if you can. Recipes that call for it won’t have the same texture at all if you use something like 1% or 2% instead.
That said, I should tell you that some people swear there is no difference in moisture and texture in a baked good when you use something other than whole milk. What’s your stance? Personally, I prefer using whole milk.
Stand Mixers
There are always lots of questions about whether you can use a hand mixer instead of a stand mixer. After all, stand mixers are not cheap. If you’re not someone who does a lot of baking, it may not be an investment you’re ready to make.
So the answer is yes, you can use your hand mixer rather than a stand mixer.
When you fire up a stand mixer, you can walk away from it and work on other parts of your recipe. Obviously, a hand mixer doesn’t have that benefit. So, use what you have!
PRO-TIP: I highly recommend heat treating your flour before mixing it into the recipe. You can do this by microwaving the flour for 1 minute and 15 seconds (stopping and mixing it after 15-second intervals). This is good for heating the flour to prevent any bacteria.
Milk and Cookies Cake
Ingredients
Ingredients
Chocolate chip vanilla cake
Ingredients
- 4 1/2 C flour
- 4 1/2 tsp baking powder
- 1 1/2 tsp kosher salt
- 1 1/2 C unsalted butter softened
- 3 C sugar
- 6 large eggs
- 3 tsp pure vanilla extract
- 2 C whole milk
- 3 C semi sweet chocolate chips
- 3 9 inch round cake pans
- 1 cake leveler
- 1 12 inch cake board
Chocolate chip frosting ingredients
- 1 C unsalted butter softened
- 3/4 C light brown sugar
- 1 C powdered sugar
- 1 C flour
- 1/2 tsp kosher salt
- 1/4 C whole milk
- 1 tbsp pure vanilla extract
- 1 C mini chocolate chips
Vanilla Frosting Ingredients
- 2 C unsalted butter softened
- 5 C powdered sugar
- 2 tbsp pure vanilla extract
- 5-8 tbsp heavy whipping cream
- 1 piping bag with a star tip
- Chocolate chip cookies
Instructions
Cake Directions
- Preheat oven to 350, spray cake pan with baking spray. Set aside
- In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.
- Using a standing mixer, cream butter and sugar until fluffy.
- Beat in the eggs, 1 at a time until combined after each egg
- Beat in the vanilla extract
- Alternate adding flour mixture and milk, beginning and ending with flour and mix until well combined
- Fold in 3 cups semi sweet chocolate chips
- Divide the batter between the three pans and bake for 30-35 minutes or until a toothpick comes out clean
- Place cakes on wire rack to cool for 10mins then turn out onto wire rack to cool completely
Chocolate Chip frosting
- In a standing mixer, cream the brown sugar, powdered sugar and softened butter until combined
- Beat in the vanilla extract
- Gradually beat in the flour until combined
- Slowly beat in the milk until the consistency is what you like
- Fold in 1 cup mini chocolate chips
Vanilla frosting
- Using a standing mixer, beat together all ingredients until combined and smooth, about 5 minutes
- Set aside
- Decorating directions
- Using a cake leveler, cut the domes off the cake slices
- Place one cake slice onto a 12 inch round cake board
- Scoop out 1 1/2 C of the chocolate chip frosting onto the cake slice and smooth evenly with a angled spatula
- Place the second cake slice onto the chocolate chip frosting
- Repeat steps with another 1 1/2 C chocolate chip frosting
- Place the last cake slice onto the second layer of chocolate chip cookie dough
- Scoop 2 C of vanilla frosting onto the top of the cake and smooth evenly with the angled spatula
- Frost the sides of the cake
- Scoop remaining frosting into the piping bag
- Pipe dollops of frosting onto the top of the cake
- Place a chocolate chip cookie into the frosting dollops
- Enjoy with a large glass of milk!
Last Step:
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7 comments on “Milk and Cookies Cake”
I made these cakes and then Wrapped them in foil and placed in fridge for overnight keeping to finish decorating today. They’re pretty solid, this hasn’t happened to me before. Any pro tips?
Hey Regan. I’m not sure what is going on there. Are you saying that the cakes seem too firm after they were stored in the fridge? They will definitely firm up when chilled, but shouldn’t be overly so.
I made this cake for a birthday party and it was a huge hit!! I have been asked to make it again for a shower but they would like to see it as a cupcake. I was thinking of filling the center with the cookie dough. Any recommendation or tips would be great!
So glad it was a hit Linda! Yes, the cookie dough center might work with the cupcakes! I haven’t tried it so you may want to experiment with small batch first. Let me know how they turn out.
Use this recipe for The middle tier in my friends birthday cake and omg ….. DELICIOUS!!! Everyone was obsessed & could not stop eating . Making again for another friends upcoming birthday! Thanks
wow that good!
The cake part of the instructions is missing the “adding chocolate chips” step…I didn’t realize until I took the cakes out of the oven. Just thought you should know! Thank you so much for this recipe! My husband and kids loved it!