A Dreamy Dessert for Cookie Lovers

There’s something timeless and universally comforting about the classic combination of milk and cookies. But what if we told you that you could take that nostalgic duo to the next level? Introducing the Milk and Cookies Cake, a decadent, show-stopping dessert that wraps all the sweet joy of warm chocolate chip cookies and creamy vanilla milk into one unforgettable slice.

Whether you’re baking for a birthday, a weekend treat, or simply to wow your family and friends, this Chocolate Chip Vanilla Cake with luscious cookie dough frosting and airy vanilla buttercream is sure to impress. It’s soft, buttery, sweet, and packed with semi-sweet chocolate chips—making it the ultimate treat for cookie monsters of all ages.

Who Will Love This Recipe?

This recipe is a cookie lover’s dream. It’s perfect for:

Celebrations: Birthdays, anniversaries, or parties that call for a unique twist on a classic dessert.
Family bakers: Easy enough for those who enjoy baking at home, with a satisfying end result.
Dessert enthusiasts: Anyone who loves chocolate chip cookies, vanilla cake, or both.
Instagram foodies: The visual appeal of this layered beauty topped with cookies makes it a social media favorite.

Why You’ll Love This Milk and Cookies Cake

Rich yet balanced: The semi-sweet chips add depth without overwhelming the soft vanilla cake.
Playful textures: The cookie dough-style frosting contrasts with the fluffy cake layers.
Visually stunning: Perfectly piped frosting, stacked layers, and those irresistible cookies on top.
Versatile: Easy to switch up with different frostings or add-ins.

Ingredients Breakdown

Here’s what you’ll need to recreate this masterpiece:

For the Chocolate Chip Vanilla Cake:

4 ½ cups all-purpose flour
4 ½ tsp baking powder
1 ½ tsp kosher salt
1 ½ cups unsalted butter, softened
3 cups granulated sugar
6 large eggs
3 tsp pure vanilla extract
2 cups whole milk
3 cups semi-sweet chocolate chips

For the Chocolate Chip Frosting:

1 cup unsalted butter, softened
¾ cup light brown sugar
1 cup powdered sugar
1 cup all-purpose flour
½ tsp kosher salt
¼ cup whole milk
1 tbsp pure vanilla extract
1 cup mini chocolate chips

For the Vanilla Frosting:

2 cups unsalted butter, softened
5 cups powdered sugar
2 tbsp pure vanilla extract
5–8 tbsp heavy whipping cream

Garnish:

Chocolate chip cookies (homemade or store-bought)

Kitchen Equipment Needed

3 (9-inch) round cake pans
Baking spray
Standing mixer (or hand mixer)
Medium and large mixing bowls
Whisk
Angled spatula
Cake leveler
12-inch cake board
Piping bag with a star tip
Wire cooling racks

Step-by-Step Instructions

1. Prepare the Cake Layers

Preheat your oven to 350°F (175°C). Spray your 9-inch round cake pans with baking spray and set them aside.

In a medium bowl, whisk together flour, baking powder, and kosher salt. In a stand mixer, cream the butter and sugar until light and fluffy (about 2–3 minutes). Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Add vanilla extract.

Alternate adding the flour mixture and milk, starting and ending with the flour. Mix until just combined. Gently fold in the chocolate chips.

Divide the batter evenly among the prepared pans and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.

2. Make the Chocolate Chip Frosting

In your mixer, cream together the butter, brown sugar, powdered sugar, and salt until smooth. Add the vanilla and mix again. Gradually add the flour and slowly beat in the milk until the desired consistency is reached. Fold in mini chocolate chips.

3. Make the Vanilla Frosting

Beat all the ingredients together in a standing mixer for about 5 minutes until fluffy and smooth. Add more heavy cream as needed to achieve your preferred texture.

4. Assemble the Cake

Level your cooled cake layers with a cake leveler to ensure flat, even stacking.

Place the first cake layer on a 12-inch cake board. Spread 1½ cups of chocolate chip frosting evenly over the layer. Add the second cake layer and repeat with another 1½ cups of chocolate chip frosting. Top with the third cake layer.

Spread 2 cups of vanilla frosting on top and around the sides of the cake. Use an angled spatula for smoothness.

Transfer the remaining vanilla frosting to a piping bag fitted with a star tip. Pipe decorative dollops on top and press a chocolate chip cookie into each one.

Serve with a big glass of cold milk—and enjoy!

Tips and Tricks

Make ahead: Bake the cake layers a day ahead and store them in plastic wrap. Frost the next day for best results.
Level like a pro: Use dental floss or a serrated knife if you don’t have a cake leveler.
Chill before frosting: Refrigerating the layers makes them easier to frost without crumbs.
Swap-ins:
- Use dark chocolate or white chocolate chips for variation.
- Add crushed Oreos or toffee bits to the frosting for extra crunch.
Frosting too thick? Add a little extra milk or cream.
Prefer less sweet? Reduce the powdered sugar in the vanilla frosting by ½ cup.

Storage Instructions

Refrigerator: Store the cake in an airtight container for up to 5 days. Let it sit at room temperature for 15–20 minutes before serving for the best texture.
Freezer: Wrap individual slices in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator overnight.

Food & Drink Pairings

Classic Milk: There’s a reason this cake was made with milk in mind—nothing complements it better.
Coffee or Espresso: A bold cup of coffee balances the sweetness beautifully.
Vanilla ice cream: Add a scoop on the side for a decadent duo.
Sparkling milkshakes: Blend vanilla ice cream and milk for a frothy drink that plays up the nostalgic vibe.

Frequently Asked Questions

Can I make this cake gluten-free?

Yes! Substitute a 1:1 gluten-free baking flour for the all-purpose flour. Check that your chocolate chips are also certified gluten-free.

Is it safe to eat the cookie dough frosting?

Absolutely. The frosting uses heat-treated flour (you can toast it in the oven for 5 minutes at 350°F) and no raw eggs, making it perfectly safe to enjoy.

Can I use store-bought frosting?

While homemade frosting gives the best flavor and texture, you can use high-quality store-bought frosting if you’re in a rush.

What can I use instead of a piping bag?

A zip-top bag with the corner snipped off works in a pinch. Use a star tip for a professional finish if you have one.

How do I prevent my cake from drying out?

Don’t overbake it. Check at the 30-minute mark and remove from the oven as soon as a toothpick comes out clean.

Final Thoughts

If you’re looking to create a cake that brings together comfort, creativity, and cookies, the Milk and Cookies Cake is your ultimate solution. From its decadent layers of chocolate chip vanilla cake to its dreamy frosting and cookie-topped finale, this dessert is pure nostalgia on a plate.

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