milk n' cookies layer cake
Buttery, sweet, and loaded with mini chocolate chips. Two favorite desserts wrapped into one giant shareable treat.
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!
Notes
*To make ahead: Cake layers can be baked ahead, cooled, and stored in the fridge, undecorated, for up to 3 days. You can also freeze the layers for up to a month. Be sure to wrap them tightly in plastic wrap or place in a secure ziptop bag. I recommend storing the layers separate so they do not stick together.
*To store: Decorated cake will store well, covered, at room temperature for up to 3 days, the fridge for 5, and the freezer for 3 months.