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
Scale
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
