Discover the irresistible charm of the Milk & Cookie Cake, a dessert that effortlessly combines the classic comfort of milk and cookies into a single, decadent treat. This cake is a nostalgic nod to childhood favorites, bringing together the rich flavors of cookies with the tender, moist texture of a freshly baked cake.
At the heart of this cake is a buttery, vanilla-infused cake base that is both light and satisfying. The cake’s tender crumb provides the perfect backdrop for the sweet surprise within—lumps of homemade cookie dough that nestle throughout the batter. This cookie dough filling, soft and slightly gooey, offers delightful bursts of chocolatey goodness and a hint of classic cookie dough flavor in every bite.
The cake is finished with a glossy milk glaze that adds a sweet, creamy touch, creating a beautiful contrast with the soft, tender cake and chewy cookie dough pieces. The glaze not only enhances the flavor but also gives the cake an elegant finish, making it perfect for both casual gatherings and special occasions.
Each slice of the Milk & Cookie Cake is a delightful experience, blending the comforting flavors of a traditional cookie with the indulgence of a cake. Its unique combination of textures—from the smooth, sweet glaze to the rich, gooey cookie dough pockets—makes every bite an adventure in taste and texture.
This cake is not just a dessert; it’s a celebration of beloved flavors, thoughtfully crafted to bring joy to any occasion. Whether enjoyed with a glass of milk, a cup of coffee, or simply on its own, the Milk & Cookie Cake is sure to become a cherished addition to your dessert repertoire, offering a delightful blend of nostalgia and indulgence in every bite.
Ingredients:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 large egg
- 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice)
- 1 tsp vanilla extract
- ½ cup mini chocolate chips (optional)
For the Cookie Dough Filling:
- ½ cup unsalted butter, softened
- ¼ cup granulated sugar
- ¼ cup packed brown sugar
- ½ cup all-purpose flour
- ¼ tsp salt
- ¼ cup mini chocolate chips
- 1 tsp vanilla extract
For the Milk Glaze:
- 1 cup powdered sugar
- 2-3 tbsp milk
- ½ tsp vanilla extract
For Garnish (optional):
- Crushed cookies
- Extra mini chocolate chips
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
- Prepare the Cake Batter: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, cream the butter until light and fluffy. Beat in the egg until well combined. Add the vanilla extract. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Fold in mini chocolate chips if using.
- Prepare the Cookie Dough Filling: In a medium bowl, cream the butter, granulated sugar, and brown sugar until smooth. Add the vanilla extract. Gradually mix in the flour and salt until just combined. Fold in the mini chocolate chips.
- Assemble the Cake: Pour half of the cake batter into the prepared pan. Dot the batter with spoonfuls of the cookie dough filling, then cover with the remaining cake batter. Smooth the top with a spatula.
- Bake: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the Milk Glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and pourable. Adjust the consistency with more milk or powdered sugar as needed.
- Glaze and Garnish: Drizzle the milk glaze over the cooled cake. Garnish with crushed cookies and extra mini chocolate chips if desired.
- Serve: Slice and serve the cake once the glaze has set.
Tips:
- Cookie Dough Texture: If the cookie dough filling is too crumbly, add a small amount of milk to help bind it together.
- Buttermilk Substitute: If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes.
- Even Baking: To ensure even baking, make sure the cake batter is spread evenly in the pan and that the cookie dough pieces are distributed evenly.
- Decorations: For a fun touch, you can also use colored sprinkles or additional crushed cookies to decorate the cake.
Enjoy your Milk & Cookie Cake—it’s a delightful fusion of classic flavors with a fun twist!
