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Milk & Cookies Cake

Decadent Milk & Cookies Cake Everyone Will Crave

This Milk & Cookies Cake combines rich, buttery flavors with crunchy cookie bits for a nostalgic dessert everyone will love.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Butter Provides richness and moisture. Substitution: Try margarine for a dairy-free option.
  • 1.5 cups Granulated Sugar Sweetens the cake. Note: Can use brown sugar for a deeper flavor.
  • 3 large Eggs Acts as a binder and adds moisture. Substitution: Use flax eggs for a vegan alternative.
  • 1 tablespoon Vanilla Extract Enhances flavor. Substitution: Almond extract for a nutty twist.
  • 2.5 cups All-Purpose Flour Forms the cake structure. Substitution: Cake flour for a lighter texture.
  • 1 tablespoon Cornstarch Helps achieve a tender crumb. Note: Omit if not available.
  • 1 tablespoon Baking Powder Leavening agent for rise. Substitution: Use baking soda with an acid if needed.
  • 0.5 teaspoon Kosher Salt Balances sweetness. Note: Do not omit, as it enhances overall flavor.
  • 1 cup Milk Adds moisture and enhances flavor. Substitution: Use almond or oat milk for a dairy-free option.
  • 1 cup Mini Chocolate Chips Provides bursts of chocolate flavor. Substitution: Dark or white chocolate chips as per preference.
  • 1 cup Chips Ahoy Cookies Adds texture and flavor. Note: Substitute with any other chocolate chip cookies.
For the Frosting
  • 1 cup Butter (Softened) Creates a creamy and smooth texture. Tip: Ensure it’s at room temperature for easy mixing.
  • 3 cups Powdered Sugar Sweetens and thickens the frosting. Note: Sift for a smoother consistency.
  • 1 tablespoon Vanilla Extract Adds flavor depth. Substitution: Use any flavored extract to suit your taste.
  • 2 tablespoons Heavy Cream Adjusts consistency to desired creaminess. Tip: Add gradually for perfect spreadability.

Equipment

  • 9-inch round cake pans
  • Mixing bowls
  • electric mixer
  • whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or non-stick spray.
  2. In a large mixing bowl, beat 1 cup of softened butter with 1 ½ cups of granulated sugar until light and fluffy, about 3-4 minutes.
  3. Add 3 large eggs and 1 tablespoon of vanilla extract to the mixture. Mix on low speed until fully combined and smooth.
  4. In a separate bowl, whisk together 2 ½ cups of all-purpose flour, 1 tablespoon of cornstarch, 1 tablespoon of baking powder, and ½ teaspoon of kosher salt.
  5. Gradually add the dry ingredient mixture to the wet ingredients, alternating with 1 cup of milk.
  6. Fold in 1 cup of mini chocolate chips and 1 cup of crushed Chips Ahoy cookies into the batter.
  7. Pour the batter evenly into the prepared cake pans and bake for 28-30 minutes, or until a toothpick comes out clean.
  8. Let the cakes cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely.
  9. Prepare buttercream icing by beating softened butter, powdered sugar, and a splash of heavy cream. Frost between the layers and on top of the cake.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 60gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 35gVitamin A: 500IUCalcium: 30mgIron: 1mg

Notes

Ensure room temperature butter for easier creaming. Do not overmix after adding flour for a fluffy cake texture. Store the cake in an airtight container at room temperature for up to 3 days.

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