milk n’ cookies layer cake
Want cake? Want cookies? Now you can half both.
Because why choose?
This cake is proof that we CAN have nice things. I’m not quite sure why – perhaps it was timing, or I just kept forgetting, something like that – I’ve held this recipe for a solid year. I very specifically remember the day I decorated this beauty: I went out to St. Petersburg and bought a dozen doughnuts. Because I obviously needed doughnuts when I just made cake.
Asshat.
My Milk n’ Cookies Layer Cake is highly desirable, the “it” cake of any season. Buttery vanilla cake swirled with plenty of mini chocolate chips, filled with crumbled cookie bits and frosted with vanilla buttercream. finish it off with a smattering more of cookies and chippies, and you’ve got a beautiful centerpiece for all sorts of gatherings, be it birthday, Memorial Day, whatever.
I certainly wouldn’t complain if someone surprised me with this guy on a pretty platter. Though actually I might object a bit because I make my own cake every year. Still…it’s the thought that counts.
Me Want Cookie
I think The Cookie Monster would go berserk over this. Or, it might eternally confuse him and turn him into a part-time Cake Monster.
Our base cake is my favorite vanilla flavor with a hint of brown sugar for a caramelized cookie kiss. Cream your butter with said brown sugar and regular sugar until fluffy. Whip in three eggs, one at a time, then vanilla and Greek yogurt.
Add in flour, baking powder, baking soda, and salt. With the mixer running, stream in your buttermilk until the last streak of flour vanishes from the batter, then use a rubber spatula to fold in lots of mini chocolate chips. Highly recommend going mini here: full sized chips will sink to the bottom of each cake layer and, while tasty, have less of a symmetrical aesthetic appeal. And are more likely to stick to the cake pan.
Grease two 9-inch cake pans and divide the batter evenly amongst them. Bake 30-35 minutes until the centers don’t jiggle and an inserted toothpick emerges with just a few crumbs. Cool 10 minutes in the pans, then run a knife around the edges to loosen and flip onto a wire rack. Cool completely.
Buttercream Queen
My basic vanilla buttercream shines on this cake. The real kicker is all the garnishes we add to really amp up the cookie vibes.
When the cakes are cool, you are free to prep the frosting for slathering. Whip butter with vanilla extract, then add 4 cups of powdered sugar and 1/3 cup of heavy cream. Beat until the buttercream is soft, supple, and spreadable. You may need to add more powdered sugar and/or heavy cream to obtain the desired amount and texture. I usually do 4 1/2 cups sugar and 1/2 cup heavy.
Slap a cake layer onto a stand or a flat plate. Frost the top with a glob of buttercream (about 1/2 cup or so). Grab a pile of soft-baked chocolate chip cookies, like Chips Ahoy, crumble them up, and sprinkle over the frosting.
Slap on your second layer, frost the top, then frost all the way around. Leave no buttercream unused. To pretty up your cake, daintily dollop more crumbled cookies on top.
I also like to press a layer of mini chips around the bottom perimeter of the cake. See pics if you’re confused.
Keep this cake in mind for all sorts of occasions this spring and summer. Or, honestly, beyond. If you make it now and wonder Can I hoard some for latter, the answer is yes, and you should. Cake slices freeze well, covered properly, for a few months.
Just make sure it’s fully thawed before eating or else you might crack a tooth. Not my responsibility.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
A cake lover’s paradise:
Classic Carrot Cake with Bourbon Maple Buttercream
milk n’ cookies layer cake
Ingredients
- 2 sticks butter, softened
- 3/4 cup sugar
- 3/4 cup dark brown sugar
- 3 large eggs, at room temperature
- 1 tbsp vanilla extract
- 1/2 cup plain whole milk Greek yogurt
- 2 1/2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 cups buttermilk
- 1 1/2 cups mini chocolate chips, plus more for garnish
- 10-12 soft-baked chocolate chip cookies, crumbled, plus more for topping
vanilla buttercream
- 1 stick butter, softened
- 2 tsp vanilla extract
- 4-5 cups powdered sugar
- 1/3-1/2 cup heavy cream
Instructions
- Preheat oven to 350 degrees. Grease 2 9 inch cake pans with butter or oil.
- In a large bowl, cream the butter, sugar, and brown sugar until fluffy, about 3-4 minutes. Beat in the eggs, one at a time, until fully incorporated. Whip in the vanilla and Greek yogurt. Add the flour, baking powder, baking soda, and salt. With the mixer running, slowly stream in the buttermilk. Use a spatula to fold in the mini chocolate chips. Do not overmix.
- Divide the batter evenly between the cake pans. Bake 30-35 minutes until the center is set and an inserted toothpick emerges with just a few moist crumbs. Let cool in the pans for 10 minutes, then run a knife around the edges to release the layers and flip onto a wire rack. Cool completely.
- When the cakes are cooled, make the frosting. In a bowl, whip the butter and vanilla on low speed until combined. Add in 4 cups of powdered sugar and 1/3 cup cream and mix to combine, then increase the speed to medium high and whip until very light and fluffy. If needed, pour in more sugar 1 tablespoon at a time until the frosting is soft and spreadable.
- Place one cake layer on a flat plate or cake stand. Frost the top generously, then top with the crumbled cookie pieces. Add the second layer. Frost all the way around the cake until completely covered. Garnish with a ring of crumbled cookies on top and press extra chocolate chips along the perimeter of the cake. Slice and enjoy!
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