Milk & Cookies Cake

Feb 12, 2021Cookies Recipes

It’s hard to beat a great chocolate chip cookie. A chocolate chip cookie + milk? Perfection. This cake has it all and more (more being… cake) and we think it’s the perfect celebration cake for the cookie lover in your life.

Made it? Let us know how it went in the comment section below! 

Advertisement – Continue Reading Below

Yields:

16


servings

Prep Time:

0

hours

15

mins

Total Time:

3

hours

15

mins

For the cake

1 1/2
c.

(3 sticks) butter, softened

2 1/4
c.

granulated sugar

1
tbsp.

pure vanilla extract

1
c.

mini chocolate chips

9


Chips Ahoy cookies, crushed

For the frosting

2
c.

(4 sticks) butter, softened

1


(14-oz.) can sweetened condensed milk

This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.

  1. Make cake: Preheat oven to 350°. Line three 8″ cake pans with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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. 
  7. 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.
  8. When crumb coat has hardened, continue frosting cake with a thick layer of buttercream, reserving 1/2 cup for piping, if desired.
  9. Decorate cake with cookies and serve.
Milk & Cookies Cake

Brandon Bales

This content is imported from {embed-name}. You may be able to find the same content in another format, or you may be able to find more information, at their web site.

USA Pan Bakeware 8″ Round Cake Pan

USA Pan
amazon.com

$25.26

This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io

Advertisement – Continue Reading Below

Read More

More Recipes to Love ❤
Crab Cakes with Remoulade

Crab Cakes with Remoulade

Ingredients:Crab cakes:2 teaspoons olive oil1 cup dry breadcrumbs½ cup thinly sliced green onions½ pound lump crabmeat, shell pieces removed1 (4-ounce) jar diced pimiento, drained1 tablespoon Dijon mustard1 tablespoon fresh lemon juice¼ teaspoon salt1 large eggRemoulade:⅓ cup low-fat mayonnaise2 teaspoons 2% reduced-fat milk1 teaspoon capers, chopped⅛ teaspoon ground red pepper1 small garlic clove, minced

Black Bean Cakes

Black Bean Cakes

Ingredients:Cakes:3 tablespoons canola oil, divided5 large eggs, divided1 (15-ounce) can black beans, rinsed and drained½ cup panko, divided¼ cup finely chopped green onions2 tablespoons chopped fresh cilantro¾ teaspoon ground cumin¼ teaspoon kosher salt¼ teaspoon ground red pepper1 garlic clove, mincedSalad:1 ½ tablespoons olive oil1 ½ teaspoons fresh lime juice½ teaspoon Dijon mustard¼ teaspoon kosher salt¼…

Born again tomato sandwich

Born again tomato sandwich

Ingredients:1 tablespoon simple tahini dressing (described in step 2)2 rice cakes (I like the ultra thin kind)1 perfect summer tomato, medium sized1/2 small avocado (optional but tasty)coarse sea salt and ground black pepper

Eccles cakes

Eccles cakes

MAKING IT DIFFERENTHere I’ve kept the size traditional, butyou can also make them a lot smaller – callthem Iccle Eccles and serve with coffee.I also make a big 20cm cake which I servewarm as a dessert in slices with vanilla icecream. It’s not authentic, but try addingdiced, peeled pear or cooking apple tothe currant mixture.

Tteokguk (Korean Rice Cake Soup)

Tteokguk (Korean Rice Cake Soup)

Tteokguk, a Korean rice cake soup, is a must-have for the first day of the Lunar New Year, called Seollal. Chewy oval rice cakes are simmered in a light beef broth and topped with shredded brisket, thin ribbons of egg omelet, fragrant scallions, and roasted seaweed. It’s a comforting dish to welcome in the new…

Salmon Spinach Cakes with Herb-y Mayo

Salmon Spinach Cakes with Herb-y Mayo

Ingredients:Salmon cakes1.5 pounds canned salmon, drained and broken into small pieces (see headnote for fresh salmon substitution)12 ounces frozen spinach, cooked, squeezed of as much water as possible and chopped1 medium shallot, minced (about 1/4 cup)1 cup panko (or regular bread crumbs)2 tablespoons Old Bay Seasoning3 eggs (4 if the mixture is dry)Salt and PepperHigh…