Introduction

The Milk and Cookies Cake is a delightful twist on classic comfort flavors, combining moist chocolate chip vanilla cake layers with rich chocolate chip and vanilla frostings. Topped with chocolate chip cookies, this cake is perfect for celebrations or whenever you crave a nostalgic treat.

A close-up of a slice of cake on a white plate, showing four thick layers of light yellow cake filled with small dark chocolate chips evenly spread throughout. Between each cake layer, there is a thick creamy off-white frosting layer, smooth and rich in texture. The top of the cake is covered with the same creamy frosting, decorated with scattered dark chocolate chips. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Spray three 9-inch round cake pans with baking spray and set aside.
Step 2: In a medium bowl, whisk together the flour, baking powder, and kosher salt.
Step 3: In a stand mixer, cream the softened butter and sugar together until light and fluffy, about 2–3 minutes.
Step 4: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then mix in the vanilla extract.
Step 5: Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour. Mix until just combined.
Step 6: Gently fold in the semi-sweet chocolate chips.
Step 7: 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.
Step 8: Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Step 9: To make the chocolate chip frosting, cream together butter, brown sugar, powdered sugar, and salt until smooth.
Step 10: Add vanilla extract and mix again. Gradually add flour and slowly beat in milk until you reach the desired consistency.
Step 11: Fold in mini chocolate chips and set frosting aside.
Step 12: For the vanilla frosting, beat butter, powdered sugar, vanilla extract, and heavy cream together in a stand mixer for about 5 minutes until fluffy, adding more cream as needed.
Step 13: Level your cooled cake layers using a cake leveler or serrated knife for even stacking.
Step 14: Place the first cake layer on a cake board and spread 1½ cups of chocolate chip frosting evenly over it.
Step 15: Add the second cake layer and repeat with another 1½ cups of chocolate chip frosting, then top with the third cake layer.
Step 16: Spread 2 cups of vanilla frosting over the top and sides, smoothing with an angled spatula.
Step 17: Transfer 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.
Step 18: Serve with a cold glass of milk and enjoy your nostalgic treat!

Tips & Variations

Bake the cake layers a day ahead and wrap them in plastic wrap for easier assembly and better flavor.
If you don’t have a cake leveler, use dental floss or a serrated knife to level layers evenly.
Chill the cake layers before frosting to reduce crumbs and make spreading easier.
Swap semi-sweet chocolate chips for dark or white chocolate chips for a different flavor twist.
Add crushed Oreos or toffee bits into the frosting for extra texture and crunch.
If the frosting is too thick, thin it with a little extra milk or cream until you reach the desired consistency.
For a less sweet vanilla frosting, reduce the powdered sugar by ½ cup.

Storage

Store the cake in an airtight container in the refrigerator for up to 5 days. Before serving, let it come to room temperature for 15–20 minutes for the best texture. You can also freeze individual slices wrapped in plastic wrap and foil for up to 2 months; thaw them in the refrigerator overnight.

How to Serve

The image shows a slice of three-layer chocolate chip cake on a white plate, placed on a white marbled surface. Each cake layer is light golden brown with many small dark chocolate chips throughout. Between the cake layers, there is a thick, creamy, off-white frosting that is smooth and evenly spread. The top layer of the cake is fully covered with the same creamy frosting and decorated with dark chocolate chips dotted all over. The texture of the cake layers looks soft and moist, while the frosting is rich and dense. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, substitute a 1:1 gluten-free baking flour for the all-purpose flour and ensure your chocolate chips are certified gluten-free.

Is it safe to eat the cookie dough frosting?

Yes, the frosting uses heat-treated flour and contains no raw eggs, making it safe to enjoy.