Milk and Cookies Cake: A Sweet Indulgence

Introduction

There’s something incredibly nostalgic about the combination of milk and cookies. It reminds me of childhood afternoons spent dunking warm chocolate chip cookies into a cold glass of milk, savoring each bite. This Milk and Cookies Cake captures that very essence in a delightful dessert that’s perfect for celebrations, gatherings, or just a special treat for yourself. I recently made this cake for my family, and the joy on their faces as they dug into layers of soft cake, creamy frosting, and chunks of chocolate chip cookies was priceless. It’s not just a cake; it’s an experience that brings everyone together.

Ingredients

For the Cake:

• 3/4 cup (168g) unsalted butter, room temperature
• 3/4 cup (155g) granulated sugar
• 3/4 cup (108g) brown sugar, loosely packed
• 3 tsp vanilla extract
• 1/2 cup (115g) sour cream
• 3 large eggs
• 2 1/2 cups (325g) all-purpose flour
• 2 3/4 tsp baking powder
• 1/2 tsp salt
• 1/2 cup (120ml) milk
• 1/4 cup (60ml) water
• 1 1/4 cups (211g) mini chocolate chips

For the Vanilla Frosting:

• 1 1/4 cups (280g) unsalted butter
• 1 1/4 cups (237g) shortening
• 9 cups (1035g) powdered sugar
• 1 1/2 tbsp vanilla extract
• 6–7 tbsp (90-105ml) water or milk

For Filling/Additional:

• 1 package chocolate chip cookies (about 15-20 cookies)
• 1/2 cup (120ml) milk
• Chocolate chip cookies for topping
• Mini chocolate chips

Instructions

Prepare the Cake Layers:

1. Preheat oven: Preheat your oven to 350°F (176°C). Line three 8-inch cake pans with parchment paper and grease the sides to prevent sticking.
2. Cream butter and sugars: In a large mixing bowl, cream the unsalted butter with the granulated and brown sugars together until light and fluffy, about 3-4 minutes.
3. Add wet ingredients: Mix in the sour cream and vanilla extract. Add the eggs one at a time, mixing well after each addition to ensure a smooth batter.
4. Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. In another cup, combine the milk and water.
5. Mix batter: Gradually mix half of the dry ingredients into the wet batter. Then add the milk mixture, followed by the remaining dry ingredients. Finally, fold in the mini chocolate chips to incorporate them evenly throughout the batter.
6. Bake: Divide the batter among the prepared cake pans. Bake for 21-23 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the cakes to cool in the pans for 2-3 minutes, then transfer to wire racks to cool completely.

Make the Vanilla Frosting:

1. Beat butter and shortening: In a large mixing bowl, beat the unsalted butter and shortening together until smooth and creamy.
2. Add powdered sugar: Gradually add half of the powdered sugar, mixing until smooth and well combined. Add the vanilla extract and 5-6 tablespoons of water or milk to achieve a creamy consistency.
3. Adjust consistency: Gradually add the remaining powdered sugar, mixing well. Adjust the consistency with additional water or milk as needed until it reaches your desired thickness.

Assemble the Cake:

1. Level layers: If your cake layers have domed tops, level them with a serrated knife for easier stacking.
2. Layer and frost: Place one cake layer on a serving plate. Spread a generous layer of frosting over it, then add a layer of chocolate chip cookies. Repeat with the remaining layers, frosting in between each layer.
3. Add toppings: Once the cake is assembled, frost the top and sides with the remaining vanilla frosting. Decorate with additional chocolate chip cookies and mini chocolate chips for a fun, whimsical look.
4. Serve: Slice and serve your Milk and Cookies Cake, preferably with a glass of cold milk to complete the experience.

Nutrition Facts (per serving)

• Servings: 12
• Calories: Approximately 550 kcal
• Total Fat: 30g
• Saturated Fat: 15g
• Cholesterol: 80mg
• Sodium: 210mg
• Carbohydrates: 65g
• Fiber: 1g
• Sugar: 40g
• Protein: 5g

Preparation Time

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 55 minutes (not including cooling time)

How to Serve

• Serving Suggestions:
• Serve slices of the cake on decorative plates.
• Accompany with a glass of cold milk or a scoop of vanilla ice cream.
• Garnish each slice with additional chocolate chip cookies and a drizzle of chocolate syrup for an extra treat.

Additional Tips

1. Use room temperature ingredients: For best results, ensure your butter, eggs, and sour cream are at room temperature before mixing. This helps to create a smoother batter.
2. Don’t overmix: When combining dry and wet ingredients, mix just until combined to keep the cake tender.
3. Store leftovers properly: If you have any leftover cake, store it in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
4. Experiment with flavors: Feel free to add a pinch of sea salt to the frosting for a salted caramel vibe.
5. Make it ahead: You can bake the cake layers a day in advance and frost it just before serving to save time.

Recipe Variations

• Chocolate Cake Variation: Substitute half of the all-purpose flour with unsweetened cocoa powder for a chocolate version of this cake.
• Different Cookies: Swap chocolate chip cookies for your favorite cookies like Oreos or peanut butter cookies for a unique twist.
• Nutty Addition: Add chopped nuts to the batter or as a topping for added crunch and flavor.

Serving Suggestions

• Serve with fresh strawberries or a fruit compote on the side for a burst of flavor.
• Pair with a rich hot chocolate for a cozy dessert experience.

Freezing and Storage

• Freezing: This cake freezes well. Wrap individual slices in plastic wrap and place in a freezer-safe bag. It can be frozen for up to 3 months. Thaw at room temperature before serving.
• Storage: Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

FAQ Section

1. Can I use store-bought frosting?

• Yes, feel free to use store-bought frosting to save time!

1. What can I substitute for sour cream?

• Plain Greek yogurt or buttermilk can be used as a substitute.

1. How can I make the cake gluten-free?

• Substitute the all-purpose flour with a gluten-free baking blend.

1. Can I add different flavors to the frosting?

• Absolutely! You can add cocoa powder for chocolate frosting or almond extract for a different flavor.

1. How do I know when the cake is done?

• A toothpick inserted in the center should come out clean or with a few moist crumbs.

1. Can I make this cake in advance?

• Yes! You can bake the cake layers ahead of time and frost just before serving.

1. What type of chocolate chips should I use?

• Mini chocolate chips work best for even distribution, but you can use regular chocolate chips too.

1. Can I use a different size pan?

• Yes, but adjust the baking time accordingly. Smaller pans will require less time, while larger pans will need more.

1. Is this cake suitable for kids?

• Absolutely! Kids love the combination of cake and cookies, making it a perfect birthday cake or special treat.

1. How should I cut the cake?
   • Use a serrated knife for clean cuts, and wipe the knife with a damp cloth between slices for a neater presentation.

Conclusion

This Milk and Cookies Cake is a delightful celebration of two classic treats that come together to create a delicious dessert. With its soft cake layers, rich frosting, and the fun addition of chocolate chip cookies, it’s sure to be a hit with everyone. Whether for a birthday party, family gathering, or a simple weekend treat, this cake is bound to create wonderful memories—just like those childhood days of dunking cookies in milk. Give it a try, and watch as smiles light up the room!

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