Picture the classic joy of dunking warm, chocolate-studded cookies into a cold glass of milk—now, imagine all that childhood delight packed into a towering, ridiculously dreamy dessert! This Milk and Cookies Cake captures the magic of your favorite after-school treat in every slice, with moist vanilla cake layered with chocolate chips, luscious milk-flavored frosting, and a crunchy, buttery cookie crumble nestled throughout. If you’re looking for a cake that blends nostalgia with pure indulgence, this is the showstopper for you.
Ingredients You’ll Need
Simple, pantry-friendly ingredients are all you need to craft a Milk and Cookies Cake that tastes like a bakery masterpiece. Each element plays a vital role, from building flavor to creating that irresistible texture that makes every bite unforgettable:
- All-purpose flour: This is the backbone of your cake, providing structure without heaviness for a soft, tender crumb.
- Baking powder: Gives the cake its lift so every layer stays fluffy.
- Salt: Balances the sweetness and makes those chocolate chips pop.
- Unsalted butter (for cake, crumble, and frosting): Adds richness and that unmistakable homemade flavor.
- Granulated sugar: Keeps the cake sweet and moist, while helping the batter cream up light and airy.
- Egg whites: Make the crumb finely textured and extra fluffy, plus let those cookies shine through.
- Vanilla extract: Lends a comforting aroma that anchors both the cake and the frosting.
- Whole milk: Moistens the cake and creates the signature milk flavor in the frosting.
- Sour cream: Adds subtle tang and ensures the cake stays tender longer.
- Mini chocolate chips: Scatter through each layer for bite-after-bite cookie surprise.
- Crushed chocolate chip cookies: The cookie crumble filling brings authentic cookie crunch and toasty depth.
- Brown sugar: Caramel notes in the crumble that echo classic cookies.
- Powdered sugar: Sweetens the frosting to fluffy perfection while maintaining a smooth finish.
- Milk powder: Intensifies the milkiness, making the frosting impossibly creamy and nostalgic.
- Mini cookies, extra chocolate chips, cookie crumbs (for decorating): Dial up the wow factor and add texture on top.
How to Make Milk and Cookies Cake
Step 1: Prep the Cake Pans and Oven
Start by heating your oven to 350°F (175°C). Grease three 8-inch cake pans and line the bottoms with parchment paper for easy removal. This step guarantees that the Milk and Cookies Cake layers come out beautifully without sticking and falling apart.
Step 2: Mix the Dry Ingredients
In a medium-sized bowl, whisk together the flour, baking powder, and salt. Taking a few moments to combine these ingredients evenly ensures every corner of your cake bakes up perfectly even and rises just right.
Step 3: Cream the Butter and Sugar
In a large bowl, beat the softened butter with the sugar until the mixture is light and fluffy. This usually takes about 2–3 minutes—don’t rush it! Proper creaming means a tender Milk and Cookies Cake with a melt-in-your-mouth bite.
Step 4: Add the Egg Whites and Vanilla
Crack in the egg whites, one at a time, mixing well between each. Then stir in the vanilla extract. These steps keep your batter silky smooth and let that comforting vanilla flavor shine throughout every layer.
Step 5: Combine Milk, Sour Cream, and Alternate Dry Ingredients
In a separate bowl, whisk the milk and sour cream together. Now add the dry and wet mixtures to your creamed butter in three parts, starting and ending with flour. Alternate adding flour and milk mixtures, mixing only until just combined. This technique ensures a velvety, cloud-like cake batter without overmixing.
Step 6: Fold in Mini Chocolate Chips
Using a spatula, gently fold the mini chocolate chips into the batter. This distributes gooey chocolate morsels through every bite of your Milk and Cookies Cake, making each slice a bit more decadent.
Step 7: Bake the Cakes
Divide the batter as evenly as you can between the three prepared pans. Smooth the tops with a spatula and bake for 22–25 minutes, or until a toothpick poked in the center comes out clean. Let the cakes cool fully in the pans for 10 minutes, then invert onto wire racks to finish cooling. Patience pays off here for neat stacking and frosting later.
Step 8: Make the Cookie Crumble
In a bowl, mix the crushed cookies with melted butter and brown sugar until everything is well combined and clumpy. The result? A delicious, buttery filling that sneaks those familiar cookie flavors right into the heart of your cake.
Step 9: Whip Up the Milk Frosting
Beat the softened butter until completely smooth, then gradually add in powdered sugar, mixing until airy and fluffy. Add the milk powder, whole milk, vanilla extract, and a pinch of salt. Keep whipping until the mixture is creamy and ultra spreadable—this is the nostalgic magic that sets Milk and Cookies Cake apart!
Step 10: Assemble Your Masterpiece
Place one cake layer on your serving platter. Spread a generous layer of frosting on top, then scatter a third of the cookie crumble over it. Repeat with the remaining layers, ending with frosting on top and sides. Smooth out the finish or embrace a rustic vibe—it’ll be gorgeous either way. Scatter mini cookies, chocolate chips, or extra cookie crumbs over the top for a playful final touch.
How to Serve Milk and Cookies Cake
Garnishes
Go all out with the decorations! Garnish your Milk and Cookies Cake with mini cookies pressed around the edge, a sprinkle of chocolate chips, and a dusting of extra cookie crumbs. These finishing touches bring the cake to life and add delightful texture for every lucky guest.
Side Dishes
Since this cake is a party in itself, pair it with cold glasses of milk, a scoop of vanilla bean ice cream, or fresh berries to cut some of the sweetness. The contrast of creamy ice cream or tangy fruit works like a dream with the rich, chocolaty cake layers.
Creative Ways to Present
To really dazzle, try making mini Milk and Cookies Cake “parfaits” in jars—layer cubes of cake, cookie crumble, and frosting for a whimsical, portable treat. Or bake the batter as cupcakes with a dollop of frosting and a mini cookie tucked on top for an adorable bite-sized celebration.
Make Ahead and Storage
Storing Leftovers
Leftover Milk and Cookies Cake keeps beautifully! Wrap slices or the whole cake tightly in plastic wrap or store in an airtight container. It will stay moist and delicious in the refrigerator for up to 4 days—perfect for those little moments when you need a pick-me-up.
Freezing
If you want to save some for a future celebration, this cake freezes well. Simply double-wrap individual slices (or whole layers, unfrosted) in plastic and foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving, and you’ll have party-perfect cake any time.
Reheating
While the Milk and Cookies Cake is scrumptious straight from the fridge, you can bring slices to room temperature for optimum flavor and frosting softness. Warm leftovers in the microwave for about 10 seconds if you’d like an oozy, “freshly baked cookie” vibe in each bite.
FAQs
Can I use store-bought cookies for the crumble?
Absolutely! Store-bought or homemade cookies both work wonders here—choose your favorites for the crumble so each layer tastes just right to you.
Can I bake this as a two-layer or sheet cake instead?
Yes, you can bake it in two 9-inch pans or as a 9×13-inch sheet cake—just extend the baking time by a few extra minutes and watch for that clean toothpick moment!
Is there a substitute for sour cream?
Full-fat plain Greek yogurt is a great swap for sour cream. It delivers the same moisture and tang, ensuring your Milk and Cookies Cake stays irresistibly soft.
How can I make the frosting even milkier?
Add an extra tablespoon of milk powder or use a splash of sweetened condensed milk for an even more pronounced milk flavor. Just adjust the sugar if you go the condensed milk route!
What’s the best way to get clean slices?
Use a long, sharp serrated knife and wipe it clean between cuts. Chilling the cake for 20 minutes before slicing helps set the frosting and crumble, giving you those picture-perfect pieces.
Final Thoughts
This Milk and Cookies Cake is more than a dessert—it’s a heartfelt hug in cake form. If you’re craving something special and delightfully nostalgic, don’t hesitate to bake it up. Every forkful brings back memories and starts new traditions, so treat yourself and your loved ones soon!
Print
Milk and Cookies Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the ultimate dessert with this Milk and Cookies Cake. Layers of moist vanilla cake studded with mini chocolate chips, cookie crumble filling, and a creamy milk frosting make this cake a true delight for any occasion.
Ingredients
For the cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter (softened)
- 1 3/4 cups granulated sugar
- 4 large egg whites
- 1 tablespoon vanilla extract
- 1 cup whole milk
- 1/2 cup sour cream
- 1 cup mini chocolate chips
For the cookie crumble filling:
- 1 1/4 cups crushed chocolate chip cookies
- 1/4 cup unsalted butter (melted)
- 2 tablespoons brown sugar
For the milk frosting:
- 1 1/2 cups unsalted butter (softened)
- 4 cups powdered sugar
- 2 tablespoons milk powder
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- Pinch of salt
For decorating:
- Mini cookies
- Chocolate chips
- Cookie crumbs (optional)
Instructions
- Preheat the oven and prepare pans: Preheat the oven to 350°F (175°C) and grease and line three 8-inch cake pans.
- Prepare the cake batter: Whisk together flour, baking powder, and salt. Cream butter and sugar, add egg whites, vanilla, and alternate dry ingredients with milk mixture. Fold in chocolate chips. Divide and bake.
- Make the cookie crumble: Mix crushed cookies, melted butter, and brown sugar until clumpy.
- Prepare the milk frosting: Beat butter, add powdered sugar, milk powder, milk, vanilla, and salt; beat until creamy.
- Assemble the cake: Layer cakes with frosting and cookie crumble. Frost outside and decorate as desired.
Notes
- Use your favorite chocolate chip cookies for the crumble.
- For more texture, add chopped cookies into the frosting.
- Cake can be made a day ahead and stored in the fridge.
Nutrition
- Serving Size: 1 slice
- Calories: 610
- Sugar: 48g
- Sodium: 270mg
- Fat: 33g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
