Who doesn’t love milk and cookies? I know I can’t resist the classic snack! This milk and cookies cake tastes just like my favorite chocolate chip cookies dunked in a glass of cold milk. I frosted a chocolate chip studded cake with milky buttercream and topped it off with a decadent ganache– so yummy!
If you love the taste of chocolate chip cookies dipped in milk, you need to try this milk and cookies cake. Not only is it delicious and sweet, but it’s also easy to prepare. I made it with boxed cake mix and a dead simple homemade buttercream. It doesn’t get much easier than that!
What’s in This Milk and Cookies Cake Recipe?
- Vanilla Cake Mix: Makes this cake simple to throw together.
- Vegetable Oil: Keeps the cake moist and tender.
- Eggs: Binds the cake to give it structure.
- Chocolate Chips: I used mini chocolate chips in the cake and full-sized chocolate chips to make the ganache, but all one size or the other also works.
- Butter: Unsalted butter forms the creamy base of the frosting.
- Sweetened Condensed Milk: Adds a sweet and milky flavor to the frosting.
- Salt: Kosher salt enhances the milky flavor of the frosting.
- Powdered Sugar: Sweetens the frosting and gives it structure.
- Vanilla Extract: Enhances the sweetness of the frosting.
- Heavy Cream: Helps thin the ganache to a drizzling consistency.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
How to Store
Store leftover milk and cookies cake in an airtight container in the refrigerator for up to 4 days.
Tips for Success
- Be sure to use a toothpick to check the center of each cake before removing the cake pans from the oven.
- You can use chocolate chunks instead of chocolate chips when preparing the ganache for the cake. It depends on what you prefer.
Milk and Cookies Cake Recipe
Ingredients
For the Cake
- 26.5 ounces vanilla cake mix (2 boxes)
- 2 cups water
- ⅔ cup vegetable oil
- 6 large eggs
- 1½ cups mini chocolate chips
For the Frosting
- 2 cups unsalted butter room temperature (4 sticks)
- 14 ounces sweetened condensed milk (1 can)
- ¾ teaspoon kosher salt
- 2¼ cups powdered sugar
- 1 teaspoon pure vanilla extract
For the Ganache
- ½ cup heavy cream
- ¾ cup chocolate chips
Equipment
- Kitchen Scale (optional)
- 2 9-inch Round Cake Pan
- Stand Mixer
- Piping Tip Set
Instructions
- Preheat oven to 350°F. Line 2 (9-inch) round cake pans with parchment and spray with nonstick spray. Set aside.
- Mix the cake mix, water, oil, and eggs together until just combined. Fold in the chocolate chips.26.5 ounces vanilla cake mix, 2 cups water, ⅔ cup vegetable oil, 1½ cups mini chocolate chips, 6 large eggs
- Divide the batter evenly between the 2 cake pans (about 951 grams per pan) and place them into the oven to bake. Bake for 35 minutes, or until a toothpick inserted comes out clean or with moist crumbs. Once baked, remove from the oven and place onto a cooling rack.
- While the cakes are cooling, make the frosting. Place the butter, sweetened condensed milk, and salt into the bowl of a stand mixer fitted with a whisk attachment. Whip on high for 3 minutes, or until the mixture is fluffy. Add in the powdered sugar and vanilla and whip for another 1-2 minutes. Fill a piping bag fitted with a tip with ½ cup of frosting.2 cups unsalted butter, 14 ounces sweetened condensed milk, ¾ teaspoon kosher salt, 2¼ cups powdered sugar, 1 teaspoon pure vanilla extract
- To make the chocolate ganache, warm the heavy cream in the microwave for 45-60 seconds. Pour the heated heavy cream over the chocolate chips and let set for 30 seconds to allow the chocolate chips to begin to melt. Whisk together until a smooth ganache has formed. Let the ganache set and cool while you frost the cake.½ cup heavy cream, ¾ cup chocolate chips
- Place the first cake layer onto a plate or cake stand. Spread ⅓ cup of frosting onto the bottom layer. Place the second layer on top of the bottom layer. Frost the top of the cake first and then the sides. To smooth the sides of the cake, hold an offset spatula parallel to the cake at a 45-degree angle and pull the frosting around the cake, filling in any holes as you go. It may take several turns around the cake to get it as smooth as you would like. Once the sides are smoothed, there should be a sort of frosting wall around the top edge of the cake. Pull the offset spatula towards the center, in a circle, smoothing the wall and creating a smooth edge around the cake.
- Once the cake is frosted, pour the ganache on top and spread it to the edges of the cake and allow it to drip down the sides. Pipe little swirls of frosting in a ring formation around the edge of the cake on top of the ganache. If you so desire, sprinkle some mini chocolate chips on top of the frosting swirls.
Notes
How to Make Milk and Cookies Cake Step-by-Step
Mix the Batter: Preheat your oven to 350°F. Line 2 (9-inch) round cake pans with parchment, spray with nonstick spray, and set aside. Mix 26.5 ounces (2 boxes) of vanilla cake mix, 2 cups of water, ⅔ cup of oil, and 6 large eggs together until just combined. Fold in 1½ cups of mini chocolate chips.
Bake the Cakes: Divide the batter evenly between the 2 cake pans (about 951 grams per pan) and place them into the oven to bake. Bake for 35 minutes, or until a toothpick inserted comes out clean or with moist crumbs. Once baked, remove from the oven and place onto a cooling rack.
Beat the Frosting: Place 2 cups of unsalted butter, 14 ounces (1 can) of sweetened condensed milk, and ¾ teaspoon of salt into the bowl of a stand mixer fitted with a whisk attachment. Whip on high for 3 minutes, or until the mixture is fluffy. Add in 2¼ cups of powdered sugar and 1 teaspoon of vanilla and whip for another 1-2 minutes. Fill a piping bag fitted with a tip with ½ cup of frosting.
Make the Ganache: Warm ½ cup of heavy cream in the microwave for 45-60 seconds. Pour the heated heavy cream over ¾ cup of chocolate chips and let set for 30 seconds to allow the chocolate chips to begin to melt. Whisk together until a smooth ganache has formed. Let the ganache set and cool while you frost the cake.
Frost the Cake: Place the first cake layer onto a plate or cake stand. Spread ⅓ cup of frosting onto the bottom layer. Place the second layer on top of the bottom layer. Frost the top of the cake first and then the sides. To smooth the sides of the cake, hold an offset spatula parallel to the cake at a 45-degree angle and pull the frosting around the cake, filling in any holes as you go. It may take several turns around the cake to get it as smooth as you would like. Once the sides are smoothed, there should be a sort of frosting wall around the top edge of the cake. Pull the offset spatula towards the center, in a circle, smoothing the wall and creating a smooth edge around the cake.
Decorate the Cake: Once the cake is frosted, pour the ganache on top and spread it to the edges of the cake and allow it to drip down the sides. Pipe little swirls of frosting in a ring formation around the edge of the cake on top of the ganache. If you so desire, sprinkle some mini chocolate chips on top of the frosting swirls.
Leave a Review