Happy Thursday! We’ve almost made it through the week, you guys – only a day to go. We can do this.
And this ~Milk and Cookies Cake~ is going to help us get there. Save this recipe for the weekend, and have a supremely delicious and unique recipe to look forward to!
I was inspired by the idea of milk and cookies when I made this cake… it’s such a classic treat and a perfect combination. But why not cake-ify it? Putting sweets in cake form can only make them better.
The cake itself is vanilla, peppered with miniature chocolate chips, but what I love about it is that it isn’t too sweet. An overly sweet cake paired with the two different sweet frostings would be a bit of a sugar overload. So, I kept the cake on the more bready side, and really packed the frosting with sweetness – like balancing out the sweetness of a chocolate chip cookie with a dunk in milk!
The chocolate and vanilla frostings are showstopping with the color contrast and scalloped petal design I experimented with. And here’s the best part… the frosting is really easy to make! Using the same base recipe, you can flavor it either vanilla or chocolate, getting a two-for-one out of your frosting. Win win!
I kept the frosting on top pretty minimal – just a few rustic swirls, reminiscent of childhood, like milk and cookies. But feel free to try the scallop style and continue it on the top! Pair a slice of this cake with a nice glass of milk… and maybe a cookie too. Have a lovely weekend – we made it!
Milk and Cookies Cake
Inspired by Liv for Cake
Prep time: 15 minutes
Cook time: 35 minutes
Yield: One 3-layer, 6 inch diameter cake
For the cake
- 2 1/4 cups all-purpose flour
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup butter, at room temperature
- 1 1/2 cups sugar
- 3 eggs, at room temperature
- 1 1/2 teaspoon vanilla
- 1 cup buttermilk
- 3/4 cup miniature chocolate chips, tossed in flour
For the frosting
- 1 cup butter, softened
- 4 cups powdered sugar
- 1/2 teaspoon vanilla
- 1-2 tablespoons milk (I used almond)
- 1/3 cup cocoa powder
- Preheat your oven to 325*F, and grease your three 6-inch round cake pans. In a medium bowl, mix together the flour, baking powder, and salt.
- In the bowl of a stand mixer, for about 2 minutes, cream together the butter and sugar at medium-high speed. On low speed, add the eggs one at a time, and then the vanilla.
- Alternating back and forth, in four additions, add in the flour mixture and the buttermilk on medium-low speed. Scrape down the bowl when necessary, and make sure everything is fully and evenly incorporated.
- With a spatula, fold in the flour-coated miniature chocolate chips until just incorporated.
- Distribute the batter evenly among the pans, and bake for 35 minutes, or until a toothpick comes out clean from the center. Allow the cakes to fully cool before frosting and stacking.
- For the frosting, in the bowl of your stand mixer, beat the butter on high speed for about 30 seconds, to get it light and fluffy. Slowly add in the powdered sugar, the the vanilla. Add in a tablespoon or two of milk, until you reach your desired consistency.
- For the vanilla frosting, you’re all done! Separate out half of the frosting into a different bowl and set aside. To make it chocolate, simply beat in the cocoa powder until it’s fully incorporated, and frost away!