Milk & Cookies Cake Recipe
If there’s ever been a dessert that instantly sparks childhood joy and sheer delight in all ages, it’s my Milk & Cookies Cake. Imagine bite-sized chocolate chip cookies nestled right inside soft, buttery cake layers, swirled with mini chocolate chips and frosted with luscious, creamy goodness reminiscent of the best dunk-in-milk moments ever. This showstopper turns any get-together into a mini celebration, weaving together the nostalgia of cookies and milk in every dreamy bite. Whether you’re baking for a birthday, family celebration, or just looking to infuse your day with sweet nostalgia, Milk & Cookies Cake will steal the spotlight—time and time again.
Ingredients You’ll Need
Gathering your ingredients is half the fun, especially when each addition plays such a vital role in this recipe. The essentials here are simple, but every component—from the velvety butter to the playful cookie bits—lends lift, flavor, and that iconic “milk and cookies” magic. Here’s what you’ll need, along with tips for each:
- Butter (1 1/2 cups + 2 cups, softened): The foundation of both cake and frosting, real butter ensures melt-in-your-mouth tenderness and that rich, classic flavor.
- Granulated Sugar (2 1/4 cups): For sweetness and structure; don’t skimp, it’s key to tender cake crumb.
- Eggs (4 large): They bind the cake and add that gorgeous golden hue to every slice.
- Pure Vanilla Extract (1 Tbsp.): A splash brings aromatic warmth and enhances all the other flavors.
- All-Purpose Flour (3 cups): The backbone of the cake, giving it structure without heaviness.
- Cornstarch (1/4 cup): Makes the crumb extra soft and light, almost melt-away.
- Baking Powder (2 tsp.): For reliable lift and fluffy layers every time.
- Kosher Salt (1 1/2 tsp. total): A little salt in both batter and frosting balances all that sweetness perfectly.
- Milk (1 1/4 cups): Adds essential moisture and that creamy, cookie-dunked richness.
- Mini Chocolate Chips (1 cup): Little bursts of chocolate in every forkful—don’t substitute regular sized chips, these disperse so much better!
- Chips Ahoy Cookies (9, crushed): For that authentic cookie crunch—crush them coarsely for pockets of texture throughout.
- Sweetened Condensed Milk (1 14-oz. can): The secret to ultra-silky frosting; it pairs beautifully with the cookies.
- Powdered Sugar (2 cups): Whips up into a light, satiny frosting that’s never gritty or dense.
- Extra Chips Ahoy Cookies (for garnish): These make your Milk & Cookies Cake truly irresistible on the dessert table.
How to Make Milk & Cookies Cake
Step 1: Prep the Pans and Preheat
Start by preheating your oven to 350 degrees (F). Line three 8-inch cake pans with parchment paper circles. This simple trick ensures your cake layers pop right out, looking picture-perfect and ready for frosting. Trust me, the parchment makes all the difference!
Step 2: Cream the Butter and Sugar
In a large mixing bowl (a stand mixer is ideal but a hand mixer works too), beat together the softened butter and granulated sugar. Take your time and mix until it’s light, creamy, and almost fluffy in texture. This step lays the foundation for that enviable tender crumb—don’t rush it!
Step 3: Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each egg to fully incorporate before adding the next. Splash in the vanilla extract and mix again. Each egg enriches the batter, while the vanilla brings out those bakery-style cookie notes.
Step 4: Combine Dry Ingredients
Grab another large bowl and whisk together the flour, cornstarch, baking powder, and kosher salt. Alternately add half of these dry ingredients to the wet mixture, blending just until combined. Pour in the milk and mix, then add the remaining dry ingredients, stirring gently. The batter will be thick and creamy—just the way you want it.
Step 5: Fold in Chocolate Chips and Cookie Crumbles
Now for the best part—using a spatula, fold in the mini chocolate chips and coarsely crushed Chips Ahoy cookies. This is where Milk & Cookies Cake gets its signature charm. The chips melt into tasty dots, while cookie bits soften for pockets of chewy, nostalgic goodness.
Step 6: Divide and Bake the Layers
Pour the batter evenly into your prepared pans. Smooth the tops and bake for 38 to 40 minutes. The cakes are done when the tops turn golden and a toothpick comes out clean from the center. Let the cakes cool completely before moving on—you don’t want the frosting to melt!
Step 7: Make the Dreamy Frosting
While the cake layers cool, let’s whip up the frosting: In a large bowl, cream the butter and salt on high speed until it’s almost pale and incredibly fluffy (about 5 to 7 minutes). Gradually beat in the sweetened condensed milk. Finish by mixing in powdered sugar, and keep beating until you have a smooth, luscious frosting that’s irresistible on a spoon (and even better on Milk & Cookies Cake).
Step 8: Assemble and Crumb Coat
With a serrated knife, level each cake layer so everything sits nice and even. Place a small dollop of frosting in the center of your serving platter to anchor everything. Protect your platter with strips of parchment around the base. Layer cake, spread with about 1 cup of frosting between each, and coat the top and sides in a thin layer—the crumb coat—which seals in all the crumbs. Pop the cake in the fridge for 30 minutes so this layer sets up and makes for flawless final decorating.
Step 9: Frost and Decorate
Once the crumb coat feels firm, finish frosting the cake. Reserve about 1/2 cup of frosting for piping swooshes along the edge, if desired. Now, it’s time for the grand finish: top your Milk & Cookies Cake with whole and crumbled Chips Ahoy cookies for a visually irresistible treat that promises true cookies-and-milk delight in every bite.
How to Serve Milk & Cookies Cake
Garnishes
I love sprinkling the top with coarsely crushed cookies and arranging a few whole Chips Ahoy on the edge or in a playful stack in the center. A scattering of extra mini chocolate chips catches the light and adds a polished, bakery-worthy finish that makes this cake pop on any dessert table.
Side Dishes
Since Milk & Cookies Cake is the star, keep sides simple: think cold glasses of milk (dairy or non-dairy), a scoop of vanilla bean ice cream, or a bowl of fresh strawberries for a little tart contrast. Coffee or cold brew also pairs beautifully if you’re serving this at a grown-up gathering.
Creative Ways to Present
Try slicing the cake into narrow strips and nestling each piece in a cupcake wrapper for easy, shareable portions at parties. Or, serve Milk & Cookies Cake with a mini shot glass of milk on the side for a whimsical dessert board. Individual cake layers can even be cut with biscuit cutters to make charming mini cakes—adorable for celebrations and “just because” days alike.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have any leftovers, store slices tightly covered in the fridge. The flavors meld overnight, and the cake stays moist and delicious for up to four days. If stacking slices, place parchment paper between them to prevent sticking.
Freezing
Milk & Cookies Cake holds up beautifully in the freezer. For best results, wrap individual slices well in plastic wrap, then foil. Store in an airtight container for up to one month. When ready to enjoy, let slices thaw in the fridge overnight for the best texture.
Reheating
This cake is best enjoyed at room temperature, not warm or hot. Simply let refrigerated or thawed slices sit out for about 30 minutes before serving to let the frosting soften and flavors shine—no microwave needed!
FAQs
Can I use a different brand of cookies for the cake?
Absolutely! Any crisp chocolate chip cookie works well in Milk & Cookies Cake. Chips Ahoy adds that instantly recognizable flavor, but you could try Pepperidge Farm or even homemade cookies for a personalized twist.
Does the frosting taste like sweetened condensed milk?
The sweetened condensed milk blends seamlessly into the frosting, giving it a creamy, subtle sweetness rather than a pronounced condensed milk flavor—it truly just tastes decadent and perfectly balanced with the cake’s cookie layers.
What’s the best way to crush Chips Ahoy cookies for the batter?
For the ideal texture in your Milk & Cookies Cake, place the cookies in a resealable bag and gently smash with a rolling pin or the bottom of a glass. Aim for mostly large crumbs and a few bigger bits—avoid pulverizing to powder, as you want a little crunch and chew!
Can I bake the cake layers in advance?
Yes! Bake the layers up to two days ahead, cool completely, then wrap tightly in plastic and refrigerate. Assemble and frost the Milk & Cookies Cake on the day you plan to serve for the freshest results.
Is this recipe suitable for cupcakes?
Certainly! Divide the batter evenly between lined muffin tins and adjust the bake time to about 15-20 minutes. The result is adorable Milk & Cookies Cake cupcakes perfect for parties or lunchbox treats.
Final Thoughts
Whether you’re seeking a playful dessert for a milestone moment or just channeling the ultimate cookie-lover’s dream, Milk & Cookies Cake brings joy and nostalgia to the table. It’s a recipe close to my heart, guaranteed to spark grins and second helpings, so gather your favorite people and share the magic of this over-the-top treat. I can’t wait for you to try it!
Print
Milk & Cookies Cake Recipe
- Total Time: 1 hour 40 minutes
- Yield: 1 3-layer cake 1x
- Diet: Vegetarian
Description
Indulge in the delightful Milk & Cookies Cake, a heavenly creation that combines the flavors of soft, moist cake with the crunch of chocolate chip cookies. Perfect for celebrations or simply treating yourself to a slice of happiness.
Ingredients
For the cake
- 1 1/2 cups (3 sticks) butter, softened
- 2 1/4 cups granulated sugar
- 4 large eggs
- 1 Tbsp. pure vanilla extract
- 3 cups all-purpose flour
- 1/4 cup cornstarch
- 2 tsp. baking powder
- 1 tsp. kosher salt
- 1 1/4 cups milk
- 1 cup mini chocolate chips
- 9 Chips Ahoy cookies, crushed
For the frosting
- 2 cups (4 sticks) butter, softened
- 1/2 tsp. kosher salt
- 1 (14-oz.) can sweetened condensed milk
- 2 cups powdered sugar
For garnish
- Chips Ahoy cookies
Instructions
- Make cake: Preheat oven to 350°. Line three 8″ cake pans with parchment paper.
- In a large bowl using hand mixer (or in the bowl of a stand mixer), beat together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and mix until combined.
- In another large bowl, whisk together flour, cornstarch, baking powder, and salt. Add half of the dry ingredients to the wet ingredients, beating until just combined. Pour in milk and mix until fully incorporated. Add remaining dry ingredients and stir until just combined. Fold in mini chocolate chips and crushed cookies.
- Divide batter evenly between prepared cake pans. Bake until slightly golden on top and a toothpick inserted into the middle comes out clean, about 38 to 40 minutes. Let cool completely.
- Meanwhile, make frosting: In a large bowl using the hand mixer, or in a standing mixer with the paddle attachment, beat butter and salt until light, fluffy, and lightened in color, 5 to 7 minutes. Slowly beat in sweetened condensed milk until fully incorporated, then beat in powdered sugar until smooth.
- To assemble cake: Use a serrated knife to level tops of cakes. Place a small spoonful of frosting in the center of your serving dish to secure bottom cake. Cut four 3″ wide strips of parchment paper, and place in a square on your serving dish.
- Frost crumb coat: Place first layer of cake in the center of your serving dish. Top with 1 cup buttercream and smooth into an even layer. Top with second cake, frost with another cup of buttercream, then top with final cake and frost with one more cup buttercream. Smooth out excess frosting along sides of cake until completely coated, adding more fresh buttercream if needed. Refrigerate 30 minutes.
- When crumb coat has hardened, continue frosting cake with a thick layer of buttercream, reserving 1/2 cup for piping, if desired.
- Decorate cake with cookies and serve.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 32g
- Sodium: 380mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 115mg
Keywords: Milk & Cookies Cake, Cake recipe, Cookies cake, Dessert, Celebration cake
