A childhood favorite gets an extreme makeover into this decadent Milk & Cookies Cake! Chocolate chip cookie cake layers, cookie milk soak, vanilla buttercream, and a chocolate drip.
Today I’m bringing you a revised version of one of my oldest recipes. Just when you thought milk & cookies couldn’t get any better!
That classic combination you’d always look forward to as a kid for after school snacks, treats on the weekends, or while watching your favorite cartoons or movies…. it was the best! Well, for some people anyhow.
Truthfully, I was never a fan of milk with my cookies (or drinking milk in general). I’ve had it numerous times but, if I had to choose, I’d take my cookies straight up — maybe nuked in the microwave for a few seconds. Seeing as how most people are fans of milk & cookies though, and I’m a fan of cake (in case you hadn’t noticed), what better than to combine the two?
Ryan has been harassing asking me for a chocolate chip cake for some time now. It’s always been on the radar, but there were more pressing season themed desserts that needed to be knocked out first.
I am (only somewhat) restraining myself from jumping head first into Holiday baking (my favorite) and have been trying to distract myself with some Fall recipes instead. Fall baking is my second favorite, so it hasn’t been too difficult.
This Milk & Cookies Cake doesn’t really fit into either of those themes/ seasons, but you’re getting it anyway. It’s a bit of a break from all the pumpkin and Halloween that’s inevitably going to be getting thrown at you from every direction.
I have been seeing Fall stuff in stores already and I’m sure Costco is just itching to get their Christmas stuff out (or is it already??).
How to make this Milk & Cookies Cake
This is a no frills cake, all in all. It’s a basic vanilla cake jazzed up with some brown sugar, cookie milk, and mini chocolate chips. Initially, I was going to do a chocolate buttercream to pair with it, but I figured the vanilla would let the chocolate chip flavor stand out and provide more contrast. That’s when it turned into a Milk & Cookies Cake.
I decided to do a naked cake to let those chocolate chip studded cake layers shine. A drippy ganache which adds a bit of fanciness to this otherwise simple cake.
If you’ve been following this blog for a while, you know that I love ganache drip cakes. It’s a really easy way to add a bit of flair to your cakes – provided that you can get the frosting nice and smooth on the top and edges, which is my biggest challenge.
Cookie Milk Soak
The latest (and greatest?) update to this revised recipe is the addition of cookie milk which is basically chocolate chip cookies steeped in milk to give the milk a cookie flavor. I used the milk in the cake itself and as a milk soak to brush on top of the cake for added moisture and flavor.
I also replaced some of the granulated sugar in the cake recipe for brown sugar to be more cookie-like.
If you prefer though, you can just use regular milk if you don’t have cookies on hand. Regular milk will work fine in the cake recipe and as a soak. I originally used buttermilk in this recipe so you can use that too if you prefer a less sweet cake.
This is a simple yet delicious cake that’s perfect for any occasion. If you’re a milk & cookies lover, I hope you will enjoy this cake version of your favorite treat!
Frequently Asked Questions
How can I convert this recipe?
- The recipe as-is will also work in two 8″ pans. For three 8″ pans, 1.5x the recipe. Baking time may need to be adjusted.
- To make cupcakes, all you need to do is reduce the baking time — start checking at 15mins or so. The recipe will make 1824 cupcakes depending on size.
- For other conversions go here.
Can I make it in advance?
- The cooled cake layers can be baked ahead of time, double wrapped in plastic wrap, and frozen for up to 3 months. Take out 2-3 hours before assembly.
- The frosting can be placed in an airtight container and refrigerated for 1 week for frozen for 3 months. Bring to room temperature and rewhip before using.
- The ganache can be made the day before and left at room temperature overnight or refrigerated for up to a week. You’ll need to bring it to room temperature again before use. I let mine set overnight (with plastic wrap placed directly on the surface). It will be too thick at this point, so I microwave it for 10 secs and stir it until it’s the right consistency. But you just need to let it sit until it’s thick enough to be used as a drip.
- The finished cake (whole or sliced, stored airtight) can be frozen for up to 3 months.
Tips for this Milk & Cookies Cake:
- If you don’t have cookies on hand, you can just use regular milk (or buttermilk) in the cake recipe.
- Likewise, you can replace the brown sugar with granulated sugar.
- The original recipe used buttermilk and all granulated sugar, if you prefer to use that one instead.
- If you’d like to use an easier frosting, you can use my Simple Vanilla Buttercream recipe instead. Half a batch should be enough.
- The drip technique works best on a chilled cake so that the drips set quickly.
- To help ensure cakes come out of the pans cleanly I use homemade cake release or spray my cake pans with Pam for Baking and line the bottoms with parchment paper.
- Be sure to check my Swiss Meringue Buttercream post for tips and troubleshooting.
- To help ensure your cake layers bake up nice and flat, see my Flat Top Cakes post.
***RECIPE REVISED: Aug 8, 2019*** Revised the cake recipe to add in brown sugar and also cookie milk for more of that Milk & Cookies flavor.
***RECIPE UPDATED: Feb 5, 2017*** A few of you mentioned that you found the cake dry and dense so I’ve updated it to a lighter, more fluffy version that hopefully everyone should find delicious!
Milk & Cookies Cake
Ingredients
Cookie Milk Soak:
- 1 1/2 cups milk
- 4-6 chocolate chip cookies enough to be fully submerged in the milk
Cake:
- 2 1/4 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter room temperature
- 1 cup light brown sugar packed
- 1/2 cup granulated sugar
- 3 large eggs room temperature
- 1 1/2 tsp vanilla
- 1 cup cookie milk room temperature (or buttermilk, or regular milk)
- 3/4 cup mini chocolate chips tossed in 1 Tbsp flour
Vanilla Buttercream:
- 3 large egg whites
- 1 cup granulated sugar
- 1 1/2 cups unsalted butter room temperature, cubed
- 1 tsp vanilla
Dark Chocolate Ganache:
- 2 oz good quality dark chocolate finely chopped
- 2 oz heavy whipping cream
Instructions
Cookie Milk Soak:
- Place milk and cookies in a medium bowl. Stir well and steep for 20-25mins. Strain into a small bowl using a fine mesh sieve. Gently press the milk out of the cereal using a spatula or wooden spoon. Separate out 1 cup of the cookie milk for the cake. Save the remainder to drizzle onto the cake layers.
Cake:
- Preheat oven to 325F. Grease and flour three 6″ cake rounds and line with parchment.
- In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.
- Using a stand mixer fitted with a paddle attachment, cream butter and sugars on med-high until pale and fluffy (3mins).
- Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
- Alternate adding flour mixture and cookie milk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.
- Fold in chocolate chips and mix until just incorporated. Do not overmix.
- Bake for 35-40mins or until a toothpick inserted into the center comes out mostly clean.
- Place cakes on wire rack to cool for 10mins then turn out onto wire rack. Allow cakes to cool completely.
Vanilla Buttercream:
- Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
- Place bowl over a double boiler on the stove and whisk constantly until the mixture is no longer grainy to the touch (approx. 3mins).
- Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
- Switch to paddle attachment. Slowly add cubed butter and mix until smooth.
- Add vanilla and whip until smooth.**
Ganache:
- Place chopped chocolate and cream into a microwave safe bowl. Stir to combine. Microwave for 20 seconds, stir. Microwave in 10 second intervals, stirring in between, until ganache is smooth and silky. Set aside to cool and thicken slightly before using on cake.
Assembly:
- Trim the tops of the cake layers if needed or poke holes in them with a bamboo skewer. Drizzle or brush each cake layer with about 2 Tbsp cookie milk.
- Place one layer of cake onto a cake stand or serving plate. Top with approximately 2/3 cup of buttercream. Repeat with remaining layers and crumb coat the outside leaving the sides of the cake exposed. Use a bench scraper to smooth out the sides and top of the cake. Chill for 20mins.
- Using a teaspoon, apply ganache near edges like so to create the drips. Pour some ganache on the top of the cake and spread with an offset spatula.
Notes
** The buttercream may look like it’s curdled at some point. Keep mixing until it is completely smooth. ***RECIPE REVISED: Aug 8, 2019*** – Revised the cake recipe to add in brown sugar and also cookie milk for more of that Milk & Cookies flavor. ***RECIPE UPDATED: Feb 5, 2017*** – A few of you mentioned that you found the cake dry and dense so I’ve updated it to a lighter, more fluffy version that hopefully everyone should find delicious!
Ellie says
Terrible! Cake fell apart when taking it out of the pan. I waited longer than the 10 min to let them cool. Birthday ruined.
Olivia says
Hi Ellie! Sorry to hear you had trouble with this one. Leaving the cakes in the pan for longer than 10mins will cause them to stick and which is why they fell apart coming out of the pan.
Joy says
Hello, what’s the depth of the 6″ pans you used for this recipe? I’m trying to convert the recipe to use with three 8″ pans.
Also, by how much would you recommend I multiply the buttercream if I want to do a full frost?
Thank you in advance!
Olivia says
Hi Joy! My pans are 2″ tall. For three 8″ pans I would 1.5x the recipe — you can change the Servings to get the amounts. For a fully frosted 8×3 layer cake double the frosting recipe.
Joy says
Thank you for the help!
Sanam says
Hi!
Can I make cupcakes form this recipe as well.
My kids loved it but I would rather give them a cupcake than a whole cake.
Thanks
Olivia says
Hi Sanam! Yes for sure, all you need to do is reduce the baking time. Start checking at 15mins or so.
Rachel says
Have loved every one of your recipes that I have tried.
Thank you for doing what you do.
Olivia says
Thanks so much Rachel!
Abbey says
Tasty recipe (love the brown sugar addition!) but I’ve tried it a couple times and still it’s a little dense 🙁 it’s probably me ha!
Olivia says
Hi Abbey! My cakes tend to be more on the dense side rather than light and fluffy, but they shouldn’t be too dense. Overly dense cakes can be from overmixing the cake batter once the flour is added — it develops too much gluten. You could also try using cake flour instead for a lighter texture.
Marie says
Hello Liv,
Would this recipe work in a 9×13 pan? If so, is it double the recipe? Im planning to make this for my son’s birthday and do a 3 layer cake.
Olivia says
Hi Marie! Converting pan sizes is always tricky. Here are some sites I use as a guideline:
http://www.joyofbaking.com/PanSizes.html
https://www.cookipedia.co.uk/recipes_wiki/Cake_tin_conversion_charts
Based on that, the recipe should work in a 9×13 pan but the layer will be thinner. If you want to do three layers you may need to 3x the recipe or make it three separate times.
Tia says
Planning on making this for my son’s second birthday next week. If I don’t want the naked effect and want to slather on the icing thick, should I make more or should the amount in the recipe be enough? Thanks!
Olivia says
Hi Tia! I would either double the recipe here or use a full batch of this: https://livforcake.com/swiss-meringue-buttercream-recipe/ Only difference is the amount of butter.
Maddie says
I just want to say that the cake sponge is phenomenal, this is quite possibly my favourite recipe I’ve ever found online!
Olivia says
Hi Maddie! Thanks so much for your feedback. I’m so glad you love it!
Joan says
Hiya, would this recipe work if I make a 2 layer cake using an 8″ cake tin?
Olivia says
Hi Joan! Yes, it will work fine in two 8″ pans.
Lisa Taylor says
Delicious!
Tastes like a chocolate chip cookie! My cake came out quite delicate so it was a bit difficult to get a good naked look because of all the loose crumbs, albeit this is my first time using the naked effect so it’s more likely my lack of skill. I will absolutely be making this again! I did do a few different things. I steeped the cookies for over a day and the milk was super rich, I would maybe use more milk if you do that as a lot of the liquid gets soaked up and it is trying to get all the liquid out of the cookie. I also used 3/4 cup toasted sugar and 3/4 cup dark brown sugar instead of the 1/2 cup cane & 1 1/2 cup light brown sugar.
We love it and will definitely be making it time and time again.
Thank you for this recipe!
Olivia says
Hi Lisa! So happy you loved it! Thanks for your tips 🙂
Lisa Taylor says
I have been steeping the cookies in the milk for about 12 hours. Is that too long, is there a limit to how long they can steep for? If so, can I just cut it with some more milk?
Olivia says
Hi Lisa! That should be fine but you can cut it with some milk if you like. I wouldn’t bother though unless the strained milk is thick.
Penny says
This looks amazing.
I have a couple questions.
Can I use skim milk for the cake or would whole milk be better?
For the frosting can I use refrigerated pasteurized egg whites?
Thanks!
Olivia says
Hi Penny! Any milk will work just fine. I haven’t had luck with carton whites myself so I can’t recommend them. Read more about that here: https://livforcake.com/swiss-meringue-buttercream-recipe/
Theresa says
Would ermine frosting work with this cake? I’ve been wanting to try it.
Olivia says
Hi Theresa! Yes, I think it would be perfect and would make it even more of a “Milk” and cookies cake 🙂
Aly Rainey says
This cake is DIVINE, but I want to remake the pre-August 8, 2019 updates version – with removing the brown sugar and going back to the simple syrup (because this all worked magically here in Denver with Hungarian High Altitude Flour) – what was the original granulated sugar measurement?
Thank you – love, Love, Love this cake!
– Aly
Olivia says
Hi Aly! I’m so happy you love this one. I’ve revised it a couple of times since I first made it in 2015. The first revision was in Feb 2017 to make it less dry. The second one was to add brown sugar and the cookie milk. If you want the Feb 2017 version, just use 1 1/2 cups granulated sugar and regular milk. Simple syrup will work just fine instead of the cookie milk soak!
Nicole says
Hello
I want two cakes instead of three.
How can I make it?
Olivia says
Hi Nicole! You can 2/3 the recipe by changing the Servings to 8.
Lauren Ross says
I’m just wondering if I can still make this with a 7 inch pan ?
Olivia says
Hi Lauren! Yes, if you have three 7″ pans you can still make this as is, but the layers will be thinner so baking time will be shorter.
Sarah says
How would you change this cake to make cupcakes?? I would like to use your cake to do a smash cake for my son and want to make matching cupcakes for guests. 😀
Olivia says
Hi Sarah! All you need to do is reduce the baking time — start checking at 15mins or so 🙂
Sarah says
Thanks! Is Swiss buttercream stable enough to pipe? I was thinking of piping one big “blob” with a few chocolate chips and a mini cookie on top.
Olivia says
Hi Sara! Yes, it pipes beautifully! Most of the recipes on my site use a SMBC.
Em says
I have made “revision 1 recipe,” twice and it came out perfect both times. This is delicious, not overly sweet and not dry at all. And thank you for introducing me to Swiss Meringue Buttercream. As dramatic as it sounds, it has changed my life.
Olivia says
Hi Em! Thanks for the great feedback, I’m so happy you like it and that you’re as big a fan of SMBC as I am!
Tammy LaValley says
These are in the oven as I type this:) I am curious about your thoughts around using leftover cookie milk to soak layers overnight?
Olivia says
Hi Tammy! I do that as part of the instructions. You can do it when stacking the cake or overnight if you prefer :).