Description
This Milk and Cookies Cake is a decadent layered dessert featuring moist vanilla cake layers studded with semi-sweet chocolate chips, a rich cookie dough filling, and a luscious vanilla buttercream frosting studded with mini chocolate chips. Perfect for chocolate lovers, this cake combines familiar flavors into an impressive dessert that serves 16 people.
Ingredients
Scale
Cake Batter
- 4 1/2 cups all-purpose flour
- 4 1/2 teaspoons baking powder
- 1 1/2 teaspoons kosher salt
- 1 1/2 cups unsalted butter, softened
- 3 cups sugar
- 6 large eggs
- 3 teaspoons pure vanilla extract
- 2 cups whole milk
- 3 cups semi-sweet chocolate chips
Cookie Dough Filling
- 1 cup unsalted butter, softened
- 3/4 cup light brown sugar
- 1 cup powdered sugar
- 1 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1/4 cup whole milk
- 1 tablespoon pure vanilla extract
- 1 cup mini chocolate chips
Vanilla Buttercream Frosting
- 2 cups unsalted butter, softened
- 5 cups powdered sugar
- 2 tablespoons pure vanilla extract
- 5-8 tablespoons heavy whipping cream
Additional Ingredients & Tools
- Chocolate chip cookies (for garnish)
- 3 9-inch round cake pans
- 1 cake leveler
- 1 12-inch cake board
- 1 piping bag with a star tip
Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C). In a large bowl, whisk together the flour, baking powder, and kosher salt. In a separate bowl, beat the softened butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition, then mix in the vanilla extract. Gradually add the flour mixture alternately with the whole milk, beginning and ending with the flour mixture. Fold in the semi-sweet chocolate chips evenly.
- Bake the Cake Layers: Divide the batter evenly among the three 9-inch cake pans prepared with grease and parchment paper. Smooth the tops and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely, then use a cake leveler to trim any domed tops for flat layers.
- Make the Cookie Dough Filling: In a mixing bowl, beat the softened butter, light brown sugar, and powdered sugar until creamy. Add the flour and kosher salt, mixing until combined. Stir in the milk, vanilla extract, and mini chocolate chips until evenly distributed. Chill the filling briefly if needed to firm up for easier spreading.
- Make the Vanilla Buttercream Frosting: Beat the softened butter until creamy, then gradually add the powdered sugar. Add the vanilla extract and 5 tablespoons of heavy whipping cream; continue beating until smooth and fluffy. Adjust the consistency with additional cream if necessary.
- Assemble the Cake: Place one cake layer on the cake board. Spread a thick, even layer of cookie dough filling on top. Repeat with the second layer and more cookie dough filling. Place the final cake layer on top. Apply a crumb coat of vanilla buttercream and chill briefly to set.
- Frost and Decorate: Using the piping bag with a star tip, pipe decorative borders or swirls with the vanilla buttercream all over the cake. Garnish with chocolate chip cookies as desired. Refrigerate until ready to serve for best texture.
Notes
- Ensure all butter and eggs are at room temperature for the best cake texture.
- Chill the cookie dough filling slightly before spreading if it seems too soft.
- You can substitute mini chocolate chips with regular chocolate chunks for variation.
- Use a cake leveler or serrated knife to create even cake layers for a professional finish.
- This cake keeps well refrigerated in an airtight container for up to 3 days.
- Allow cake to come to room temperature before serving for optimal flavor and texture.
