I’m so excited to share this recipe today! I really wanted to create a cake that ACTUALLY tastes like milk and cookies – not a boring cake covered in rich, sugary frosting with cookies in it. I wanted to capture all the flavors but in a way where it wasn’t overwhelming. If you like this cake, check out my other cake recipes here!
THE MILK & COOKIES CAKE EXPLAINED:
An 8 inch, 3 tier moist vanilla cake with chocolate chips throughout. The first layer of filling is an ermine frosting (a frosting made by cooking flour and sugar together on a stovetop and adding milk to create a thick, pudding-like consistency. Then after allowing it to cool, cream it together with butter to create a less sweet buttercream frosting that resembles the flavor of milk) with crushed up chocolate chip cookies. The second layer of filling is an ermine frosting with crushed up oreo cookies. The cake is then frosted overall with a cookie milk classic buttercream frosting.
- Cake Flour – I use Swan brand
- Granulated sugar
- Baking powder
- Baking soda
- Salt- I use Celtic Sea Salt
- Heavy cream
- Sour cream
- Oil- vegetable or canola
- Mini chocolate chips
- Powdered sugar
Milk & Cookies Cake
- 2 ¾ cup 370g cake flour
- 1 ½ cup 370g sugar
- 2 tsp baking powder
- 1 tsp salt
- ½ tsp baking soda
- 1 cup butter softened
- 1 cup heavy cream
- ⅓ cup milk
- 3 tbsp sour cream
- ⅓ cup oil
- 3 eggs
- ⅓ cup mini chocolate chips
- ⅔ cup 150g sugar
- ¼ cup 38g flour
- ¾ cup milk
- ¾ cup butter
- ¼ tsp salt
- mini chocolate chip cookies I like the trader joes mini crispy chocolate chip cookies
- 1 cup butter
- 3 360g cups powdered sugar
- ⅓ cup heavy cream
- ¼ tsp salt
- Preheat oven to 350 F. Grease and line three 8” cake pans with parchment paper.
- Using a stand mixer with whisk attachment combine cake flour, sugar, baking powder, and salt (the dry ingredients.) Cube the softened butter then add to the dry ingredients and mix with the paddle attachment on low-medium speed until a sandy consistency (no big lumps)
- In a medium bowl whisk together ½ cup heavy cream and eggs. Set aside.
- In a small bowl combine ½ cup heavy cream, milk, sour cream, and oil then pour into stand mixer bowl with butter/dry ingredients. Mix until just combined.
- Slowly mix in heavy cream/egg mixture slowly, in 3 parts while mixing for 5-10 seconds between each addition. Batter should be thick and homogeneous, not separated.
- Pour batter into prepared cake pans and weigh them with kitchen scale to make sure they’re all as evenly filled as possible. Top with chocolate chips so they do not sink to the bottom being folded into the batter. Bake for 22-26 minutes or until toothpick comes out clean. Let cool completely before frosting.
- Whisk together your flour and sugar in a medium saucepan over low-medium heat. Cook for about 2 minutes to cook the flour so that it cooks off the bacteria. Make sure it doesn't burn though!
- Slowly add in your milk, bring your heat to medium and whisk continuously to combine until mixture is thickened, pudding-like. Pour into bowl and cover with plastic wrap or lid until room temperature/cool.
- Add your butter to the bowl of your stand mixer and whisk on high until light and fluffy. Add the thickened flour mixture one spoonful at a time until fully incorporated.
- Separate frosting into two bowls and mix in crushed chocolate chips cookies to one bowl and crushed oreos to the other. Frost one layer of the one bowl of frosting to the first layer of the cake and the other bowl of frosting to the second layer.
- Crush Oreo cookies until small-medium pieces and place in a cup of ⅓ cup of heavy cream. Let sit for 15-20 minutes. After heavy cream has taken on the oreo cookie flavor, strain the milk into a small bowl and set aside. Toss soggy cookies out, or repurpose them.
- In a stand mixer, beat butter until light and fluffy. Mix in 1 ½ cups (180g) powdered sugar until there are no lumps. Pour cookie milk in and mix until combined. Add The remaining powdered sugar and this should result in a thick oreo cookie milk buttercream to overall frost your cake!