Milk & Cookies Cake

This Milk and Cookies Cake recipe tastes like your favorite chocolate chip cookies dunked in a glass of cold milk! The cake is so moist and filled with chocolate chips, then topped with a sweet, milky frosting and ganache.

Chocolate Chip Cake

If you love the taste of chocolate chip cookies dipped in milk, you need to try the Milk and Cookies Cake.

Not only is it delicious and sweet, but it’s also easy to prepare. The whole family will love this fun cake!

How to Make Milk and Cookies Layer Cake with Chocolate Ganache

1. Whisk your flour with baking soda, salt, and baking powder. 
2. Cream the sugar and butter.
3. Toss in your milk, vanilla, and sour cream.
4. Add your flour, stir to combine, and then fold in the chocolate chips.
5. Divide your batter between two cake pans and bake for 35 minutes. 
6. Make your frosting while waiting for the cakes to cool. 
7. Add the frosting to a piping bag and get ready to use it. 
8. Warm your heavy cream in a microwave and pour it over the chocolate chips, stirring to melt them.
9. Place your first cake layer on a plate, spread frosting on top, and then place the second layer over it. 
10. Frost the top of the cake and then the sides before pouring the ganache on top and spreading it over the edges of the cake.

Prepare this tasty Milk and Cookies Cake with ease. It’s a delicious cake that you can enjoy as a dessert after dinner or for any special occasion.

If you make this recipe be sure to leave us a comment or rating. Enjoy!

5 from 1 vote

Milk and Cookies Layer Cake Recipe

This moist and fluffy cake is filled with chocolate chips, and tastes just like dipping cookies in a glass of milk!

Prep: 20 minutes

Cook: 35 minutes

Total Time : 55 minutes

Servings: 12 slices

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Ingredients

For the Cake

• ▢ 3 cups cake flour 360 grams, see note
• ▢ 2½ teaspoons baking powder 10 grams
• ▢ ¾ teaspoon baking soda
• ▢ ½ teaspoon kosher salt
• ▢ 1¼ cups unsalted butter 283 grams, room temperature (2½ sticks)
• ▢ 2 cups granulated sugar 400 grams
• ▢ 4 large eggs 200 grams, room temperature
• ▢ 1 cup buttermilk 227 grams, room temperature
• ▢ ¼ cup sour cream 57 grams, room temperature
• ▢ 1 tablespoon pure vanilla extract 12 grams
• ▢ 1½ cups mini chocolate chips 266 grams

For the Frosting

• ▢ 2 cups unsalted butter 452 grams, room temperature (4 sticks)
• ▢ 14 ounces sweetened condensed milk 396 grams (1 can)
• ▢ ¾ teaspoon kosher salt
• ▢ 2¼ cups powdered sugar 254 grams
• ▢ 1 teaspoon pure vanilla extract 4 grams

For the Ganache

• ▢ ½ cup heavy cream 114 grams
• ▢ ¾ cup chocolate chips 128 grams

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.
• In a small mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3 cups cake flour, 2½ teaspoons baking powder, ¾ teaspoon baking soda, ½ teaspoon kosher salt
  
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed for 1 minute. Add in the eggs and beat for another minute. Add in the buttermilk, sour cream, and vanilla and mix to bring together.
  2 cups granulated sugar, 1¼ cups unsalted butter, 4 large eggs, 1 cup buttermilk, ¼ cup sour cream, 1 tablespoon pure vanilla extract
  
• Add the flour mixture to the wet ingredients and stir just to combine. Fold in the chocolate chips.
  1½ cups mini chocolate chips
  
• Divide the batter evenly between the 2 cake pans 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

• Cake Flour: If you don’t have cake flour, you can make your own by measuring 1 cup of all-purpose flour, removing 2 tablespoons from the cup, and adding 2 tablespoons of cornstarch. Whisk together and sift well before using. 
• 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.

Storage: Store milk and cookies layer cake in an airtight container in the refrigerator for up to 4 days. 

Nutrition Facts

Milk and Cookies Layer Cake Recipe

Amount Per Serving (1 slice)

Calories 1106 Calories from Fat 603

% Daily Value*

Fat 67g103%

Saturated Fat 42g263%

Trans Fat 2g

Polyunsaturated Fat 3g

Monounsaturated Fat 16g

Cholesterol 220mg73%

Sodium 513mg22%

Potassium 235mg7%

Carbohydrates 118g39%

Fiber 1g4%

Sugar 93g103%

Protein 11g22%

Vitamin A 1964IU39%

Vitamin C 1mg1%

Calcium 232mg23%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Author: Becky Hardin – Easy Dessert Recipes

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