If you’re looking for a show-stopping dessert that feels like a warm hug from childhood, this Milk and Cookies Cake Recipe is going to be your new obsession. Imagine biting into tender, moist layers of vanilla cake speckled with mini chocolate chips, stacked high with creamy vanilla frosting, and generously filled and topped with crunchy chocolate chip cookies. It’s a dreamy twist on the classic milk-and-cookies snack that turns it into a stunning cake perfect for any celebration or cozy night at home. This recipe blends nostalgia with decadence in every bite.
Ingredients You’ll Need
The secret to this Milk and Cookies Cake Recipe’s magic starts with simple, pantry-friendly ingredients that come together to create the perfect balance of rich, sweet, and tender textures. Each component plays a key role, from the creamy butter that adds moisture and flavor to the golden vanilla extract that infuses warmth into the cake.
- Unsalted butter (3/4 cup + 1 1/4 cups): Provides richness and a tender crumb in both the cake and frosting.
- Granulated sugar (3/4 cup): Adds sweetness and helps create a light, fluffy texture.
- Brown sugar (3/4 cup): Adds moisture and a subtle caramel note.
- Vanilla extract (3 tsp + 1 1/2 tbsp): Delivers warm, inviting aroma and flavor to both cake and frosting.
- Sour cream (1/2 cup): Ensures the cake stays moist and tender.
- Eggs (3 large): Add structure and richness.
- All-purpose flour (2 1/2 cups): The sturdy base for the cake layers.
- Baking powder (2 3/4 tsp): Helps the cake rise to fluffy perfection.
- Salt (1/2 tsp): Balances sweetness and enhances flavor.
- Milk (1/2 cup + 1/2 cup): Adds moisture and lightness to the batter and assembly.
- Water (1/4 cup + 6–7 tbsp): Used to adjust frosting consistency.
- Mini chocolate chips (1 1/4 cups): Brings little bursts of chocolate throughout the cake.
- Shortening (1 1/4 cups): Creates a smooth and stable frosting texture.
- Powdered sugar (9 cups): Sweetens and thickens the frosting beautifully.
- Chocolate chip cookies (about 15-20): The star crispy layers sandwiched between cake and used for decoration.
How to Make Milk and Cookies Cake Recipe
Step 1: Prepare the Cake Layers
Start by preheating your oven to 350°F (176°C) and lining three 8-inch pans with parchment paper, then greasing the sides. This ensures your cake layers come out perfectly shaped and easy to remove. The batter starts with creaming the butter and sugars until you get a light, fluffy mixture that lays the foundation for a tender crumb.
Step 2: Create the Batter
Blend in the sour cream and vanilla extract to infuse flavor and moisture. Then, one egg at a time, mix them in thoroughly so your batter builds rich structure and silkiness. Dry ingredients like flour, baking powder, and salt are whisked separately to make sure the cake rises evenly without dry spots.
Step 3: Combine Wet and Dry Mix
Alternate adding half of the dry ingredients with the milk-water mixture to the wet ingredients, mixing gently to avoid overworking the batter. Folding in mini chocolate chips at this stage means you’ll get sweet little chocolate pops throughout each slice.
Step 4: Bake the Layers
Divide your batter evenly among the pans and bake for about 21-23 minutes, or until a toothpick comes out with just a few crumbs attached. Let the cakes cool slightly in the pan before transferring to wire racks to cool completely — patience here means perfect stacking later.
Step 5: Make the Vanilla Frosting
The frosting is where the magic meets creaminess—beat butter and shortening until smooth, then gradually mix in powdered sugar. Vanilla extract and a little water or milk help achieve that moist, spreadable texture that’s ideal for frosting cakes and sandwiching all those chocolate chip cookies.
Step 6: Assemble Your Milk and Cookies Cake Recipe
Level your cooled cake layers for a neat, professional look. On your serving plate, layer cake, spread frosting, and then press down a layer of chocolate chip cookies. Repeat until you’ve stacked all layers. Finish by frosting the entire cake and decorating with extra cookies and mini chocolate chips — it’s a sweet spectacle!
Step 7: Serve and Enjoy
Slice into generous servings and marvel at your creation. The combo of soft cake, luscious frosting, and crunchy cookies creates a texture and flavor party that guests will be raving about.
How to Serve Milk and Cookies Cake Recipe
Garnishes
Adorn the top with more chocolate chip cookies and a sprinkle of mini chocolate chips for that irresistible, playful look. You can even add a dusting of powdered sugar or edible glitter for an extra festive flair!
Side Dishes
A scoop of vanilla or chocolate ice cream pairs beautifully with this cake, balancing the sweet richness with creamy coldness. Fresh berries or a simple fruit salad also add freshness and color to the plate.
Creative Ways to Present
Try serving individual mini versions in clear cups layered with cake pieces, cookies, and frosting for an easy-to-eat party treat. Or make a “cookie crumb” border from crushed cookies around the cake base for a rustic touch. Pops of fresh mint leaves add unexpected color and aroma.
Make Ahead and Storage
Storing Leftovers
Keep your Milk and Cookies Cake Recipe covered tightly with plastic wrap or in an airtight container at room temperature for 1-2 days. For longer freshness, store it in the fridge, but bring it to room temperature before serving for best flavor and texture.
Freezing
You can freeze the assembled cake for up to one month by wrapping it securely in plastic wrap and then foil. Thaw it overnight in the fridge, then let it come to room temperature. Freezing the unfrosted cake layers separately also works well if you want to prepare parts in advance.
Reheating
This cake is best enjoyed fresh, so reheating isn’t necessary. However, if you prefer a slightly warmed slice, pop a small piece into the microwave for 10-15 seconds to melt the chocolate chips slightly and soften the frosting.
FAQs
Can I use regular chocolate chips instead of mini chocolate chips?
Absolutely! Regular chocolate chips will work fine, but mini chips distribute more evenly, giving a better overall chocolate-to-cake ratio and a more delicate texture.
Is sour cream necessary in this recipe?
Sour cream adds moisture and a subtle tang that balances sweetness, but you can substitute with Greek yogurt or buttermilk if needed. Just keep it at the same volume for best results.
Can I make this cake dairy-free?
With some adjustments, yes! Use dairy-free butter substitutes, a plant-based milk, and a non-dairy sour cream alternative. The texture will be slightly different but still delicious.
How do I prevent my cookies from getting soggy inside the cake?
The frosting acts as a moisture barrier, so spreading a thin layer of frosting on the cookies before assembling helps keep them crisp longer. Also, layering cookies between sturdy cake layers rather than wet fillings helps maintain crunch.
Can I use homemade chocolate chip cookies for the filling and decoration?
Definitely! Homemade cookies give you control over flavor and texture. Just make sure they’re firm enough to hold up when layered inside the cake.
Final Thoughts
This Milk and Cookies Cake Recipe is truly a joyful celebration of one of the most beloved treats turned into a show-stopping dessert. Its combination of soft cake, creamy frosting, and crunchy cookies brings a nostalgic twist that’s perfect for sharing with family and friends. I can’t wait for you to try it and watch it become a new favorite in your dessert repertoire!
Print
Milk and Cookies Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 23 minutes
- Total Time: 53 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Indulge in this delightful Milk and Cookies Cake featuring moist chocolate chip-studded layers paired with creamy vanilla frosting and topped with crunchy chocolate chip cookies. Perfect for any celebration, this cake combines classic flavors for a nostalgic and irresistible dessert.
Ingredients
Cake
- 3/4 cup (168g) unsalted butter, room temperature
- 3/4 cup (155g) granulated sugar
- 3/4 cup (108g) brown sugar, loosely packed
- 3 tsp vanilla extract
- 1/2 cup (115g) sour cream
- 3 large eggs
- 2 1/2 cups (325g) all-purpose flour
- 2 3/4 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (120ml) milk
- 1/4 cup (60ml) water
- 1 1/4 cups (211g) mini chocolate chips
Vanilla Frosting
- 1 1/4 cups (280g) unsalted butter
- 1 1/4 cups (237g) shortening
- 9 cups (1035g) powdered sugar
- 1 1/2 tbsp vanilla extract
- 6–7 tbsp (90-105ml) water or milk
Decoration
- 1 package chocolate chip cookies (about 15–20 cookies)
- Chocolate chip cookies for topping
- Mini chocolate chips
- 1/2 cup (120ml) milk (for assembling)
Instructions
- Prepare the Cake Layers: Preheat your oven to 350°F (176°C). Line three 8-inch cake pans with parchment paper and grease the sides to prevent sticking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the room temperature unsalted butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, about 3-4 minutes.
- Add Sour Cream, Vanilla, and Eggs: Mix in the sour cream and vanilla extract until well combined. Then add eggs one at a time, beating well after each addition to incorporate fully.
- Mix Dry Ingredients and Liquids: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. In another cup, combine the milk and water.
- Combine Ingredients: Add half of the dry ingredients to the wet ingredients and mix just until incorporated. Pour in the milk and water mixture, then add the remaining dry ingredients. Gently fold in the mini chocolate chips to ensure even distribution.
- Bake the Cake Layers: Divide the batter evenly among the prepared pans. Bake for 21-23 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Let the cakes cool in the pans for 2-3 minutes before transferring them to wire racks to cool completely.
- Make the Vanilla Frosting: Beat unsalted butter and shortening together until smooth. Gradually add half of the powdered sugar, mixing continuously to create a creamy texture. Add vanilla extract and 5-6 tablespoons of water or milk, mixing well. Slowly add the remaining powdered sugar, adjusting consistency with additional water or milk as needed for spreading.
- Assemble the Cake: Level the cake layers if needed to create an even surface. Place one cake layer on a serving plate, spread an even layer of frosting on top, followed by a layer of chocolate chip cookies. Repeat the layering with the remaining cakes, frosting, and cookies.
- Frost and Decorate: Cover the top and sides of the assembled cake with frosting. Decorate the cake with additional chocolate chip cookies and mini chocolate chips for a charming presentation.
- Serve: Slice and serve your Milk and Cookies Cake fresh for the best taste experience. Enjoy the rich, nostalgic flavors!
Notes
- Ensure your butter is at room temperature to achieve a smooth, creamy batter and frosting.
- Do not overmix the batter once the flour is added to keep the cake tender.
- Allow cake layers to cool completely before frosting to prevent melting the frosting.
- Use parchment paper lining for easy cake removal and clean edges.
- Store leftovers covered in the refrigerator for up to 3 days for best freshness.
