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Chocolate Chip Cookies and Milk Cake


It isn't hard to guess the inspiration for this cake! One of the best and simplest pleasures in life is dunking chocolate chip cookies in milk and eating them one after another. I love the combination so much; I just had to celebrate those flavors in a party cake.

This cake is made of three 9-inch white butter cake layers that are absolutely chock-full of mini chocolate chips. It is filled with fluffy chocolate chip cookie dough frosting and the entire cake is iced with boiled milk frosting. A handful of regular-sized chocolate chips are all lined up on the outside for an eye-catching, dotty appearance - it's some of the easiest cake decorating I've ever done!


The white butter cake recipe makes a thick batter in order to suspend all those mini chips throughout the baked cake. Be sure to use cake flour (well sifted) for this recipe. Regular all-purpose flour could yield a dense undesirable result. The cake layers are sturdy, yet cottony in the centers. I wouldn't hesitate for one second to make this chippy cake into a many-tiered wedding cake.


I've also been calling this cake 'Thousand Chips Cake'. 
I mean - check out that chip-bespeckled slice!



I'd never made chocolate chip cookie dough frosting before, and now that I have I'm hooked! It's basically eggless chocolate chip cookie dough that has been thinned with heavy cream. This recipe uses flour as an ingredient. If you're concerned about consuming the ingredient raw, toast it in the oven on a baking sheet at 350°F for 4 to 5 minutes before using.


The boiled milk frosting definitely gives this cake a creamy - dare I say 'wholesome' - milk custard flavor. I find it easiest to make this frosting on a standing mixer. I've made it using a hand mixer before, and in my experience it takes about 5 to 7 minutes for the sugar to dissolve evenly. That may not seem like a long time, but when your arm is craned over a large mixing bowl it can become uncomfortable rather quickly.

This party-ready cake will serve up to 20 people. Because of its richness and texture, I prefer to serve it in 1/2 to 3/4-inch slices.  It freezes well if wrapped properly and stored in freezer bags.

Edit 7/13/16: Hey guys! So, many of you have tried this cake and given excellent feedback (thank you!). I agree with the comments that the cake is not moist but not dry, either. It takes that kind of consistency to suspend all those chips in the batter. If you're one that finds the cake a bit too dense or dry, then consider this new option: sweet cream soaking syrup. It's like simple syrup, except it's made with heavy cream, sugar and vanilla. brushing this combination lends moisture to the cake and a complimentary cream (milk!) flavor. I've added the optional syrup to the recipe. Thanks again, everyone for trying this recipe. xo-h


Chocolate Chip Cookies and Milk Cake
Yields: 20 servings
Author: Heather Baird

Be sure to use mini chocolate chips in the cake batter. They will disperse and suspend best; larger chocolate chips will sink to the bottom of the pan.
Fine grain caster sugar is recommended for the boiled frosting as it dissolves easily. You can usually find this in the baking aisle at the grocery store, but if you’re coming up empty handed, you can make a close approximation at home. Place regular granulated sugar in a food processor and blend until fine.

Cake layers
6 cups cake flour, sifted
5 teaspoons baking powder
1 teaspoon salt
1 cup unsalted butter, at room temperature
1/2 cup vegetable oil (I like peanut oil)
2 1/4 cups granulated sugar
8 egg whites, at room temperature
1 1/2 cups buttermilk
12 ounces mini chocolate chips

Chocolate chip cookie dough filling
1 1/2 cups light brown sugar
1 cup butter
2 teaspoons vanilla extract
2 1/2 cups flour
1 teaspoon salt
1/2 cup heavy cream
1 cup mini chips

Boiled milk frosting and chips décor
1/4 cup flour
1 teaspoon salt
2 cups whole milk
2 cups/1 lb unsalted butter, softened
2 cups caster sugar
1 tablespoon vanilla bean paste or vanilla extract
1/2 cup regular sized semisweet chocolate chips
1/4 cup mini semisweet chocolate chips

Optional Sweet Cream Syrup
1/2 cup granulated sugar
1 cup heavy whipping cream
1 teaspoon vanilla

Make the cake layers: Preheat the oven to 325°F.
Coat three 9-inch baking pans with vegetable shortening or flour-based baking spray (I like Baker’s Joy) and line the bottoms of the pans with parchment paper.
Mix the flour, baking powder and salt in a large bowl.
Beat the butter, oil and granulated sugar together in a separate large bowl until light and fluffy. Add egg whites one at a time, beating well after each addition.
Beat in the flour and buttermilk alternately with the mixer on low speed; begin and end with the flour. Scrape down the bowl as needed. Gently fold in the mini chocolate chips.
Divide the batter evenly between the prepared pans. Bake for 35 to 40 minutes, or until the cakes spring back when pressed in the centers. Allow the cakes to cool in the pans for 10 minutes, and then turn out onto wire cooling racks to cool completely. Level the tops of the cooled cakes with a large serrated knife or a cake leveler.

Edit 7/16, Optional: Make the sweet cream syrup. In a saucepan combine the sugar and cream. Cook over medium heat until the mixture is steaming but not boiling and the sugar is melted. Remove from the heat and let cool. Add the vanilla. Use this syrup to brush the cake layers for extra moisture.

Make the filling: Beat the brown sugar and butter together in a bowl with an electric mixer until fluffy. Beat in the vanilla extract. Add the flour and salt and mix until combined. Add cream a little at a time until the mixture is spreading consistency (you may not have to use all of the cream). Fold in chocolate chips. Place a cake layer on a serving plate or cake stand. Cover the layer with half of the cookie dough frosting and top with a second cake layer. Cover the second layer with the remaining frosting. Place the remaining cake layer on top.

Make the frosting: In a medium saucepan, whisk together flour and 1/2 cup of milk until smooth. Set over medium-high heat and let cook for 3 minutes, or until slightly hot. Whisk in remaining milk and salt. Whisk constantly until the mixture has thickened to the consistency of unset pudding (this can take up to 10 minutes). Remove from heat and pour the mixture into a shallow dish. Place in the refrigerator until cool. When cool, mixture will be thick like custard.
In a large bowl (or bowl of a stand mixer, if you have one) beat the butter and sugar together until fluffy. Add vanilla and mix well. Beat in cooled flour mixture one tablespoon at a time on medium-high speed. When all the flour mixture is added beat on high speed until light and fluffy, about 6 minutes. Rub a little frosting between your fingers, if sugar granules remain, beat for 4 more minutes, or until granules cannot be detected with fingers.

Decorate: Frost the entire cake with the milk frosting in an even layer; transfer leftover frosting to a piping bag fitted with an open star tip and pipe swirls or stars around the top edge of the cake. Use regular-size chocolate chips to decorate the outside of the cake. Place chips in staggered lines around the outside edge, beginning at the top and working your way down. Decorate the top edge of the cake with the mini chips.
Serve cake slices at room temperature. Store the cake covered in the refrigerator; bring to room temperature before serving


link Chocolate Chip Cookies and Milk Cake By Published: Chocolate Chip Cookies and Milk Cake Recipe



66 comments :

  1. Wow, what a gorgeous cake! I just love all that cookie dough in there, mmm :) Boiled frosting sounds very interesting too, I'll have to try it...

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  2. Besides looking so charming and cute, it looks delicious! Can't wait to try it!

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  3. This cake is AMAZING. Sooo beautiful and what a fab recipe. Thank you for sharing this recipe and photos. Sammie x http://www.feastingisfun.com

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  4. A wonderful cake! I love that cookie dough...

    Cheers,

    Rosa

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  5. Another beautiful creation. Your patient hand is apparent in the perfectly spaced chocolate chips on the cake. So lovely. This one is sure to be a hit with the kids. I have to make it for them. xo

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  6. This cake combines a few recipes that are new to me. Excited to try all. Will put some cookie dough chunks in my next cake batter shake. Thanks for the inspiration!

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  7. Very appealing, and yummy I bet. Will definitely make it...thanks!

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  8. This cake was a delicious aspect.

    Beijinhos,
    Clarinha
    http://receitasetruquesdaclarinha.blogspot.pt/2015/05/tranca-brioche-doce.html

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  9. This is the coolest cake flavour of life! That filling!? OMG.

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  10. How incredible is this cake! A genius invention, everything about the photos is perfect! You have some amazing skills girl! By the way, I'll be over soon for a big slice ;)

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  11. This is awesome!!! I must make this.

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  12. I agree, that's a lot of choco chips which I like. I love that choco chip dough filling, this has to be the best choco chip cake. And, it's sooo gorgeous!

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  13. So gorgeous Heather!!! I love it!! =)

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  14. This looks fantastic! Do you know if the boiled milk frosting will work with almond milk?

    Thank you!

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    1. Hi Grace!

      I've never made boiled milk frosting with almond milk before, but it sounds like something worth trying! I would venture a guess that, yes, it would work because all kinds of puddings and custards can be made with almond milk. I think the flour may need a little help from 1/2 tablespoon of cornflour. I fear the almond milk may not thicken as easily as rich milk solids. I realize that's a very long answer that essentially means 'I don't know', but I'm glad you asked. Now I want to try boiled almond milk frosting. I'll be sure to let you know when I do!

      xo-h

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  15. Wow, what a work of art! Nothing like milk and cookies...and cake! Definitely going to give it a try. :)

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  16. Hi Heather! :) I absolutely definitely want to try this recipe! Unfortunately, however, buttermilk is hard to find from where I am. Do have any suggestion as to how I can substitute the buttermilk? I've read about mixing milk and vinegar as a substitute but there are a lot of different ratios of milk to vinegar and I don't know what to follow. I hope you can help. Thanks a lot! :)

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    1. Hi Chelsea!
      I use 1 tablespoon white vinegar to 1 cup of whole milk. Let the mixture stand until it thickens slightly before using. It may look curdled, but that's okay. Thanks for asking!

      xo-h

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  17. This looks perfect your cake is so white. I just adore chocolate chip cake.

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  18. Hi Heather, I am really intrigued by the frosting. Do you think I can color it with gel food coloring? Thanks!

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    1. Hi Linda! Yes - gel food color will work with this frosting. xo-h

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  19. This cake is visually stunning! I love the idea of taking a classic dessert flavor profile like milk and cookies and elevating it into something spectacular! How did you keep your icing so smooth? I have the worst time trying to keep boiled icings and whipped cream icings firm and smooth. Follow more of my foodie adventures at scribblinggourmet.com

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  20. Hi Heather! I'm making this cake tonight for a birthday party - think it's OK to use confectioners sugar instead of caster sugar? Thanks!

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    1. Hi! I've never tried making it with confectioners' sugar, so I can't say for sure. I suspect it will work, but you may not need to use then entire 2 cups. I'm just thinking of the cornstarch and anticaking agents in the confectioners' sugar - it may make the frosting too thick... but that depends on the brand you are using. You can always thin the frosting with a little cream. I often whiz regular granulated sugar in a food processor to make it fine like caster sugar - so that may be an option for you.

      Let me know how it goes!

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  21. Just tried making this cake and altough very yummy my boiled milk icing was very soft, looked a bit like scrambled egg and was melting as I was decorating, where did I go wrong?!?

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    1. Hi Katrina!

      So sorry you hit a snag with the frosting! It's hard to say what happened - perhaps the surrounding temperature was too warm and that's why the frosting didn't firm. If the humidity is high, then it can certainly cause frostings to break.

      Thanks for trying the recipe!

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  22. Hello amazing cake!!! I want to make it for my son's birthday. It's a batman theme and I will put fondant on top. Is this Ok? Also the sponge is moist enough or I should use syrup as well? Thanks

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    1. Hi!

      Fondant should work well on top of this cake. The cake's texture is certainly sturdy because it has to suspend all those mini chips. My result was firm but not dry. You'll have to level the cakes before stacking and frosting. I suggest you taste-test the cake scraps leftover from leveling to gauge whether or not you'd prefer a moister cake. You can certainly add a syrup if you choose.

      Thanks for your question!

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  23. Beautiful cake!!!!! Always with great ideas!!!!! I want to make it so bad!!!! Since it is summer here shall I put it into the fridge?

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    1. Yes - I suggest storing it (well covered) in the refrigerator. Bring to room temp before serving!

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  24. Hi ! I juste found out your blog and it's so AMAZING! I'd like to try all your recipes! Especially this one and the Dinosaur cake! Thank you for all your beautiful cakes :D

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  25. how do i keep the cake with and without frosting :)

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  26. Just finished making this cake...beautiful! My husband declared it a winner. Absolutely love this icing.

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  27. Made this cake today. My husband declared it a winner. Absolutely love this icing!

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  28. It looks delicious! This cake is simple and beautiful. Did you use chocolate chip cookie dough frosting? That's fantastic! Thanks a lot for your ideas. :)

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  29. Such a gorgeous cake! I love how the inside mimics the outside.

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  30. I have a question about the butter... in two of the parts you specify Unsalted Butter, and in the cookie dough filling you just call for Butter. When you just write Butter, do you use Salted Butter? Thanks!

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    1. Hi Somersly, I use unsalted butter in all baked goods unless I specify 'salted butter'. I usually try to write 'unsalted butter' each time, but darned if I didn't miss this one! Thanks for asking. Unsalted.

      -h

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  31. Such a beautiful cake! I love the cake and the boiled milk frosting, but I personally found the cookie dough filling quite dense. I remember you mentioning not having much experience with cookie dough frosting before, and I have made it multiple times for a popular cake. May I suggest making more of a cookie dough frosting, rather than a dough? I made more of a frosting, with butter, brown sugar, confectioners sugar, milk, and vanilla. While the cookie dough filling was quite tasty, I just found it too dense with this cake, and preferred a lighter filling. The cake overall is insanely good, just a small suggestion!

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  32. Glad you enjoyed the cake! Thanks for the feedback!

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  33. Any recommendations on how to make the filling less grity? I have made 2 batches and both were very grity. I tried adding more cream ,but no less grity.

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    1. Hi Niki!

      Cookie dough is going to have a brown sugar crunch. If you're looking for a smoother filling, such as frosting, then I suggest the following recipe for this cake: 1 cup unsalted butter and 4 cups confectioner's sugar beaten together, gradually add 1/4 cup molasses. Add milk or cream as needed to thin. Fold in 1 cup of mini chips.

      Thank you for trying the recipe! I'm sorry you found the cookie dough to be gritty. You could always salvage it by adding 2 eggs and baking the dough into cookies.

      -h

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  34. Hi Heather!
    This cake looks so yummy! I would love to make it for my son's birthday cake but I'm wondering if it would work well as cupcakes?

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    1. Hi Amber, I think this recipe would work well in cupcake form! You could even fill each cupcake with a spoonful of cookie dough. Thanks for asking!

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  35. Getting ready to make this! Can I make the frosting ahead of time and keep it in the fridge until ready to frost? Maybe a day or 2?

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  36. Getting ready to make this! Can I make the frosting ahead of time and keep in fridge until ready to frost? Maybe a day or 2?

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  37. I made this cake for my granddaughter birthday party and I must say it was very pretty. I cut into the cake and it was not really moist and not really dry, kind of an in between type of cake texture. If that makes sense. I loved the filling and the frosting. I'm not sure what happened. I would try it again but it is not a cheap cake to make so not sure if I will make it again. Thanks though!

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  38. I made this cake this weekend for my dayghters birthday. The filling was amazing although I had to use a full cup of cream to thin it out to be "spreadable". The frosting was light and buttery. The cake it self was ok. I loved how the chocolate chips didn't sink and it was not sweet. It was with me as well a little on the dryer side ( more like a muffin texture ) but in all it was good. My daughters said the only thing they would change would to put vanilla in the cake batter. It turned out beautifully and thank you for sharing the recipe. ���� ( I wish I could post a pic )

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  39. Just made this for my son's birthday and it was good EVEN though I put two extra sticks of butter in the batter! :S My husband and I could tell, but the 5-year-old birthday boy didn't notice. All the adults present were impressed with how pretty the cake was, even though it was like a Pinterest fail next to how beautiful yours is! Thanks for the inspiration! As a mom of four young ones, I rarely get a chance to make beautiful things.

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  40. Just made this for a dinner party. It was incredibly rich, neither my husband and I could put away a full piece and we are both very big dessert people (read: uncontrollable sweet teeth). I think you could get WAY MORE than 20 servings out of this beast. Also, doesn't fit in a standard cake carrier, for those who are wondering. Cake was slightly on the dry side, as other commenters have pointed out, and I agree that it was missing something flavor wise (I echo the other comments that vanilla would have helped. The texture was light and soft and melt-in-your mouth, so that was nice. I didn't love the flour/dough feel in the filling, but it was decadent. And yes, it is a super expensive cake to make, not to mention time consuming. But it was a fun project and I'm happy I made it!!

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  41. Do you know how many cupcakes this would yield?

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    1. Hi! I've never made it as cupcakes. I'd say it'd make about 3 dozen or more.

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  42. Hi there, this looks wonderful! I'm wondering about the peanut oil...do we risk a peanut taste? How about grapeseed which is pretty tasteless. Thanks! Helene

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  43. do you know where to buy the stand for cakes you used? ive been reading all about cakes/baking planning to start a business (pre order from friends)

    I pin this one on my pinterest account serve as a reference for learning.
    I also pin the list of easy to do cupcakes for bdays in case...so far tiring doing the concept but i feel optimistic, happy what i am doing , knowing it will come to fruition.

    can you also follow me in pinterest? if its ok?
    https://www.pinterest.com/sharrydima/

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  44. Made this cake. It looked amazing....however, the cake itself wasn't much to be desired. I read the comments about the cake being dry, so I utilized the sweet cream syrup. Unfortunately, it did not help the extreme dryness of the the cake. I made this for my son's 15th birthday per his request. He tried so hard to eat it, but I told him he didn't have to; I knew it was dry. The filling was good, but a little too much salt for my taste. The frosting with the bomb! Favorite part of the cake. Not extremely sweet like buttercream and very stable. I was concerned, when initially reading this recipe, about the chocolate chips staying in place on the outside of the cake, but to my surprise, they stayed on with no sliding. So, to not waste this cake, I transformed it into a trifle. Deconstruction of the cake went very well. I made a traditional simple syrup with vanilla and doused the crumbled cake layers in the trifle. I took it to a family function where it was gobbled up!

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  45. I just made this cake for my brother-in-laws birthday and it was one of the best cakes I've ever had. I accidentally started baking it at 350 and baked the first two layers for 35 minutes. The third layer I baked by itself for 30 minutes and it was perfectly cooked. I used the syrup and this cake was perfectly moist. I did reduce the salt in the filling and only used 1/2tsp which was perfect. I had half a cake left after serving 11 people. The cake was 6.5" tall when frosted and 11lbs! Definitely one of the biggest and best cakes I've made.

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  46. I just tried this too. Loved the frosting and filling was good, although might adjust that slightly next time. But the cake was terrible. Way too dry. Couldn't take more than a bite or two. I think the 8 egg whites are way off for amount. In the future, will do a different cake recipe.

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  47. If making the cakes ahead of time and then freezing, when would you add the sweet cream? And when do you add it normally? After the cakes have cooled or when they're still warm?

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    1. Hi Leslie,

      Add the sweet cream after the cakes are thawed to room temperature. I usually brush the cakes with syrup after they've cooled a little or are at room temperature.

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  48. I have been working on this cake for two days. I just made the frosting twice and both times it looks like cottage cheese. I live in Sacramento - I do not have any humidity. any thoughts? I've spent a lot of money trying to make this cake.

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    1. Hi Micki,

      I'm sorry you're having trouble. The boiled frosting sometimes will go through a curdled-looking stage, but it should whip into fluffy frosting after about 6 minutes. Set a timer, if necessary. Is the flour/custard mixture completely cool when you add it? Warm or hot 'custard' will melt the butter and it will sometimes not come together properly. If you get cottage cheese again, put it in the refrigerator to chill thorougly, and then whip. It's hard to say exactly what went wrong, but perhaps one of these suggestions will help you. Good luck with the rest of the cake. -h

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