Description
This Milk & Cookies Cake is the ultimate treat for cookie lovers! It features layers of soft vanilla cake with cookie crumbs, a creamy milk-infused frosting, and plenty of cookie chunks throughout. Perfect for birthdays, celebrations, or just indulging in a childhood favorite.
Ingredients
Units
Scale
For the Cookie Cake Layers:
- 2 1/2 cups (315g) all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup (226g) unsalted butter, softened
- 1 3/4 cups (350g) granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup (240ml) whole milk
- 1/2 cup (100g) crushed chocolate chip cookies
For the Milk Frosting:
- 1 1/2 cups (340g) unsalted butter, softened
- 4 cups (480g) powdered sugar
- 1/4 cup (60ml) heavy cream
- 3 tbsp milk powder
- 1 tsp vanilla extract
- Pinch of salt
For Assembly & Decoration:
- 1 cup (150g) crushed chocolate chip cookies
- Whole mini cookies, for garnish
- 1/2 cup (120ml) milk, for brushing cake layers
Instructions
Make the Cookie Cake Layers:
- Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper.
- Whisk dry ingredients: In a bowl, combine flour, baking powder, and salt. Set aside.
- Cream butter & sugar: In a large mixing bowl, beat butter and sugar until light and fluffy (about 2-3 minutes).
- Add eggs & vanilla: Mix in eggs, one at a time, followed by vanilla extract.
- Alternate dry ingredients & milk: Gradually add the flour mixture and milk, beginning and ending with flour. Mix until just combined.
- Fold in crushed cookies and evenly divide the batter between the pans.
- Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool completely before frosting.
Make the Milk Frosting:
- Beat butter until creamy and smooth (about 2 minutes).
- Gradually add powdered sugar, mixing until fluffy.
- Add milk powder, heavy cream, vanilla extract, and salt. Beat for another minute until smooth and creamy.
Assemble the Cake:
- Brush cake layers with milk: Lightly brush each cooled cake layer with a few tablespoons of milk to enhance the “milk & cookies” flavor.
- Layer & frost: Place one cake layer on a serving plate. Spread a layer of milk frosting on top. Repeat with the second and third layers.
- Crushed cookies: Gently press crushed cookies into the frosting on the sides of the cake.
- Decorate: Pipe swirls of frosting on top and garnish with mini chocolate chip cookies.
Notes
- For extra flavor, use brown butter instead of regular butter in the cake batter.
- Let the cake sit for at least 30 minutes before slicing to help the flavors meld.
- Store in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving.