This fluffy white cake with cookie dough filling was inspired by the classic pairing that is Milk and Cookies. Smothered in creamy frosting and dotted with mini chips, this whimsical cake is equally fun and it is delicious. Did I mention there's cookie-dough filling in this Milk and Cookies Cake?!
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There’s not much more I can say about this cake beyond CHOCOLATE CHIP COOKIE DOUGH FILLING!
The vanilla cake in this recipe is beyond fluffy and delicious. Unlike a typical butter cakes (usually made with creamed butter and egg yolks), this cake uses the reverse mixing method.
This milk and cookies cake gets dressed up in vanilla pink buttercream with the cutest mini chocolate chip polka dot finish. Cake decorating has never been easier!
Read more about the Reverse Creaming Method
Ingredients
- Egg whites
- Vanilla extract
- Milk
- Cake flour
- Granulated sugar
- Baking powder
- Salt
- Unsalted butter
- Brown sugar
- All-purpose flour (heat treated)
- Mini chocolate chipe
- Cream cheese
- Confectioners' sugar
See recipe card for quantities.
Tools and Equipment
Here are some of the baking tools and cake decorating utensils that will help you achieve this milk and cookies cake:
- Electric mixer
- Three, 6-inch cake pans
- Large rubber spatula
- Offset spatula
- Rotating cake stand
- General kitchen tools (measuring cups, spoons, etc).
Substitutions
Cake Flour - For every cup of cake flour, measure out 1 cup of all-purpose flour minus 2 tablespoons. Add back 2 tablespoons of either corn starch or arrowroot powder to get 1 cup of cake flour.
Recipe FAQs
Choose a good quality aluminum cake pan with at least 2-inch tall sides.
You can bake this in two or 8 or 9-inch cake pans. Do not fill more than ¾ of the way full. Bake times will vary.
You don't have to use cake flour, but cake flour has a lower percentage of protein compared to all-purpose flour that makes the cake softer. See Substitutions for making your own cake flour alternative.
Serving and Storage
Serve and store at room temperature for up to two days, preferably in a cake box or wrapped loosely with plastic wrap
Keep any remaining leftovers after that point in the refrigerator for an additional day or two. Wrap loosely with plastic to keep the cake from drying out.
Baker's Notes
- The flour for the filling needs to be treated as raw flour can carry bacteria. Read here for tips on heat treating all-purpose flour.
- As always, it is important to use room temperature butter, milk, and eggs for the reverse creaming method. The butter should be pliable enough to spread over a piece of toast, but not melted or greasy.
- Slowly stream in the egg-milk mixture in batches. Allow each addition to fully absorb into the batter before adding the next. Stop the mixer between each addition and scrape down the sides and bottom of the bowl.
- It is okay if the final batter has a few lumps.
Layer Cake 101
New to cake decorating? Start here:
Easy Textured Buttercream Cakes
How to Make Beautiful Layer Cakes
Buy my books! Layered and Icing on the Cake
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Recipe
Milk and Cookies Cake
Ingredients
Fluffy Vanilla Cake
- 5 large egg whites
- 1 teaspoon vanilla extract
- ¾ cup whole milk
- 2 ½ cups cake flour
- 1 ½ cups sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter softened
Cookie Dough Filling
- ¾ cup brown sugar
- ½ cup unsalted butter softened
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour heat treated
- ¼ teaspoon salt
- ¼ cup milk
- ½ cup mini chocolate chips
Milk Soak
- ⅓ cup milk
- ½ teaspoon vanilla extract
- 2 tablespoon sugar
Whipped Vanilla Frosting
- ½ cup unsalted butter softened
- 3 tablespoon cream cheese softened
- 2 to 3 cups confectioner's sugar
- 1 teaspoon vanilla bean paste or vanilla extract
- 2 to 4 tablespoon cream or milk
Assembly
- mini chocolate chips
Instructions
Fluffy Vanilla Cake
- Pre-heat oven to 350 degrees. Grease and flour three 6-inch cake pans and set aside
- In a small mixing bowl or liquid measuring cup, stir together the egg whites, vanilla, and ¼ cup milk and set aside.
- Sift together the flour, sugar, baking powder, and salt into the bowl of an electric mixer. With the paddles attachment, mix on low until combined. Add the butter and remaining ½ cup milk and mix on low until the dry ingredients are moistened. Turn the mixer to medium-high and mix until combined. Stop the mixer and scrape down the bowl.
- With the mix running on medium-low, gradually stream in the egg white mixture. Work in about 3 batches, making sure everything is incorporated before adding in more liquids, scraping the bowl in between additions.
- Evenly distribute the batter between the prepared pans. Bake for 24 to 26 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool on a wire rack for 10 to 15 minutes before removing the cakes from their pans.
Cookie Dough Filling
- In the bowl of an electric mixer, cream the brown sugar and butter together on medium until fluffy and combined.
- Add in the vanilla, flour, and salt. On low speed, mix until incorporated. Gradually increase the speed and add in the milk until desired consistency is reached.
- Fold in the chips until evenly distributed.
Milk Soak
- Whisk together all of the ingredients until combined.
Whipped Vanilla Frosting
- Using an electric mixer, beat the butter and cream cheese together on medium until smooth.
- With the mixer on low, gradually add in the remaining ingredients.
- Once the sugar begins to incorporate, turn the mixer up to medium-high and mix until light and fluffy (3 to 5 minutes).
- Adjust the sugar and cream quantities until desired consistency is achieved.
Assembly
- Once the cakes have completely cooled, trim until even. Generously brush each layer with the milk soak.
- Place the bottom layer of cake on a cake plate or serving dish. Spread on half of the filling. Top with the next layer of cake and repeat.
- Frost the cake with the whipped buttercream and decorate with mini chips (flat/bottom side out).
KC Peckham
I'd love to make the Milk and Cookies cake for my nieces 13th birthday, but I only have 8 and 9 inch rounds. Can I use either of those instead of 6 inch?