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Milk and Cookies Cake
40 Prep Time
minutes
45 Cook Time
minutes
85 Total Time
minutes
6 Serving
size
This recipe was created by Heather Lynne from Hezzie - D's Books and Cooks
Print Recipe
Ingredients
For the cake:
- 1 stick butter
- 1 ½ c. sugar
- 4 egg whites
- 1 T. vanilla
- 2 ½ c. flour
- 1 T. baking powder
- ½ t. salt
- ½ c. whole milk
- 1 c. vanilla flavored Greek yogurt
- 1 c. mini chocolate chips
For the frosting:
- ¼ c. flour
- 1 ½ c. whole milk
- ½ t. salt
- 1 T. vanilla
- 2 sticks butter (1 cup)
- 1 c. sugar
- ½ c. powdered sugar
For decoration:
- 1 ½ c. crushed chocolate chip cookies
- 12 mini chocolate chip cookies
- ¼ c. mini chocolate chips
Preparation
- To make the cake, preheat the oven to 350 degrees. Spray two 9-inch pans with cooking spray. Line the bottoms of the pan with parchment paper. Set aside.
- In a large bowl, combine the butter, sugar, and egg whites. Beat with a mixer on medium speed for 2 minutes or until everything is incorporated. Mix in the vanilla.
- In a medium bowl, combine the flour, baking powder, and salt. Mix well.
- In a small bowl combine the milk and yogurt and whisk until smooth.
- Add half the flour mixture to the butter mixture and beat on medium speed until smooth. Add half of the milk mixture and stir on medium speed until smooth. Add the remaining flour mixture and mix until incorporated. Stir in the remaining milk mixture by hand.
- Fold in the mini chocolate chips. Divide the batter between the two pans.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and cool for 10 minutes. Run a butter knife around the inside of the pan and remove cake from pans. Cool completely on a wire rack.
- To make the frosting, heat the flour and whole milk in a small saucepan over medium heat. Whisk constantly until it becomes thick like pudding. Remove from heat and stir in the vanilla and salt.
- Pour into a small bowl and cover the surface with plastic wrap. Refrigerate for 30 minutes.
- Put the butter and sugar in a large bowl. Beat on medium speed for 5 minutes. Add in the milk and flour mixture a few tablespoons at a time while the mixer is on medium speed. Keep adding until all of the milk is in the bowl. The frosting mixture should look like whipped cream.
- Place one cake layer on a cake round. Spread ¾ cup of frosting on top of the cake layer. Sprinkle with ½ cup of crushed cookies. Spread the bottom of the second cake layer with ¼ cup of frosting and place on top of the cookie mixture.
- Frost the top and sides of the cake with the remaining frosting. The sides can have a thin layer of frosting while the top should be thicker. Quickly take the remaining crushed cookies and press them onto the sides of the cake until the sides are completely covered. This will be messy, so make sure to have a pan or something underneath.
- Clean off the cake round to get rid of any extra crumbs.
- Pipe 12 mounds around the outside edge of the top of the cake with the remaining frosting. Press a mini chocolate chip cookie into each one. Arrange the mini chocolate chips in the center of the cake.
- If desired, pipe an edge on the bottom edge of the cake with any remaining frosting and add mini chocolate chips.
- Refrigerate until ready to serve. Take the cake out of the refrigerator 30 minutes before serving.
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