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This Milk and Cookies Cake has chocolate chip filled vanilla cake layers, a chocolate chip cookie dough filling, and a creamy buttercream frosting. It's milk and cookies turned into a cake!
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Milk and Cookies Cake

This Milk and Cookies Cake has chocolate chip filled vanilla cake layers, a chocolate chip cookie dough filling, and a creamy buttercream frosting. It's milk and cookies turned into a cake!
Prep Time1 hr
Cook Time25 mins
Total Time1 hr 25 mins
Course: Dessert
Cuisine: Cake
Keyword: Milk and Cookies Cake
Servings: 12 servings

Ingredients

Cake

  • 1 cup unsalted butter softened
  • 1 ¾ cup sugar
  • 2 teaspoon vanilla extract
  • 4 large eggs
  • 1 cup buttermilk
  • 2 cups all purpose flour
  • 2 tbsp cornstarch
  • ¾ teaspoon baking soda
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup mini semi-sweet chocolate chips

Filling

  • ½ cup unsalted butter softened
  • ½ teaspoon vanilla extract
  • 1 cup powdered sugar
  • 1 cup flour almond, coconut or all-purpose flours will work, see notes above
  • 2 tbsp sweet cream coffee creamer
  • ¼ cup mini semi-sweet chocolate chips

Frosting

  • ½ cup unsalted butter softened
  • ½ cup all vegetable shortening
  • 1 teaspoon vanilla extract
  • pinch salt
  • 3-4 tbsp sweet cream coffee creamer
  • 4 cups powdered sugar

Ganache

  • 1 cup semisweet chocolate chips
  • ½ tbsp light corn syrup
  • ¾ cup heavy whipping cream

Decorating

  • Small chocolate chip cookies 8 cookies about 1.5” round
  • Mini semi-sweet chocolate chips

Instructions

Cake

  • Preheat oven to 350 degrees. Line three, 8” baking pans with parchment paper. Grease and flour sides of pans (I use Baking PAM for this).
  • Use electric mixer fitted with paddle attachment to beat butter and sugar until lightened and fluffy, about 3 minutes. Next, beat in vanilla extract.
  • Add eggs, one at a time, scraping down sides as needed, until well incorporated.
  • In a medium sized bowl, stir together flour, cornstarch, baking powder, baking soda, and salt.
  • Starting and ending with buttermilk, alternate beating flour mixture and buttermilk into butter mixture. Do this in at least 3 additions of each.
  • Divide batter evenly among the prepared pans. Sprinkle chocolate chips evenly over the tops of the three pans (this helps keep chips from all sinking to the bottom).
  • Bake until toothpick inserted into center of cake comes out with just a few crumbs, about 24 minutes.
  • Let cool in pan for at least 5 minutes before transferring to rack to cool completely.

Filling

  • Use electric mixer fitted with paddle attachment to beat butter until lightened, about 2 minutes. Next beat in vanilla extract.
  • In a small bowl, stir together powdered sugar and flour. Beat mixture into butter, about ½ cup at a time, scraping down sides as needed.
  • Beat in coffee creamer until well mixed. Stir in chocolate chips.

Frosting

  • Use electric mixer fitted with paddle attachment to beat butter and shortening until lightened, about 2 minutes. Next beat in vanilla extract and salt.
  • Beat in 1 cup of powdered sugar, followed by 1 tbsp of coffee creamer, until desired consistency and sweetness is achieved.

Assembly

  • Level cakes. Use frosting to pipe a border around the outside of two of the leveled cakes. Divide filling evenly between these two cakes. Stack the two cakes on top of each other. Place final cake layer, level sided down, on top.
  • Use frosting to apply a thin layer of frosting around entire cake. Place cake in refrigerator or freezer for 10-20 minutes. Remove and finish frosting sides and top of cake. Save about 1 cup of frosting to use for final décor.
  • Press mini chocolate chips into bottom of cake, about 1 inch high, entire circumference.
  • Place chocolate and corn syrup in a heat safe bowl. In a microwave safe bowl, heat whipping cream until boiling, about one minute. Pour over chocolate and corn syrup. Cover bowl with plastic wrap and let sit for 5 minutes.
  • Remove plastic and whisk until smooth.
  • Transfer mixture to a squeeze bottle and drop chocolate down sides of cake. Then spread evenly over top of cake.
  • Use remaining frosting to pipe 8 small mounds around top of cake (see photos). Place small cookies in each of the mounds.