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
Scale
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.
