Milk and Cookies Cake Recipe
A delightful Milk and Cookies Cake featuring a soft, moist vanilla-flavored base studded with chunky chocolate chip cookies, topped with a light and fluffy whipped cream and crushed cookies for an extra crunch. Perfect as a comforting dessert that combines nostalgic cookie flavors with the elegance of a layered cake.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Cake:
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 1.5 cups coarsely chopped chocolate chip cookies
For the Cream:
- 1 cup cold heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
For the Topping:
- Crushed chocolate chip cookies
Instructions
- Butter & Sugar: Cream the unsalted butter and granulated sugar together in a large mixing bowl until the mixture is light in color and fluffy in texture. This process incorporates air, creating a tender cake crumb.
- Eggs: Add the eggs one at a time to the creamed mixture, beating well after each addition to ensure full incorporation. Stir in the vanilla extract to infuse flavor.
- Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasonings.
- Combine: Alternately add the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. Stir gently but thoroughly after each addition to create a smooth batter without overmixing.
- Cookies: Carefully fold the coarsely chopped chocolate chip cookies into the batter using a spatula, preserving chunks for texture and surprise pockets of cookie.
- Bake: Pour the batter into a greased and lightly floured cake pan. Bake the cake in a preheated oven at 170°C (338°F) for 35 to 40 minutes. Check doneness by inserting a toothpick into the center—it should come out clean or with just a few moist crumbs.
- Cream: While the cake cools completely, whip the cold heavy cream with powdered sugar and vanilla extract using an electric mixer until soft peaks form, creating a silky and light topping.
- Decorate: Spread the whipped cream evenly over the cooled cake. Finish by sprinkling generously with crushed chocolate chip cookies for added texture and flavor.
Notes
- Do not chop the cookies too finely; larger chunks create delightful texture contrasts within the cake.
- For enhanced flavor, try blending chocolate chip cookies with plain cookies.
- The cake’s flavor and texture improve after resting in the refrigerator for 1 to 2 hours, allowing the cream to set and the cookies to soften slightly.
- This cake should be stored in the refrigerator to keep the cream fresh and the cake moist.
Nutrition
- Serving Size: 1 slice (approx. 1/8th of cake)
- Calories: 350 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 42 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 70 mg
Keywords: milk and cookies cake, chocolate chip cookie cake, creamy cookie cake, vanilla cake with cookies, whipped cream cake dessert
Find it online: https://maicook.com/milk-and-cookies-cake-recipe/