The Ultimate Milk and Cookies Cake: A Decadent Recipe for Every Celebration
Prepare to fall head over heels for this extraordinary Milk and Cookies Cake. It’s a symphony of flavors and textures, meticulously crafted to evoke the comforting nostalgia of childhood while delivering an undeniable elegance that suits any sophisticated palate. Imagine a perfectly moist vanilla cake, generously studded with countless mini chocolate chips, crowned with a luscious, cloud-like swirl of sweetened condensed milk frosting, and finished with a cascade of glossy, rich chocolate ganache. This isn’t just a dessert; it’s an experience – a grown-up rendition of that beloved ritual of dunking cookies in milk, making it the quintessential treat for birthdays, festive celebrations, or simply when you crave a show-stopping dessert that promises to delight every guest.
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Cookies and Milk Cake: Irresistible Flavor and Texture
What truly sets this Milk and Cookies Cake apart is its incredible ability to transform simple, wholesome ingredients into an unforgettable culinary delight. Each bite perfectly captures the essence of your favorite chocolate chip cookies, softened and sweetened as if they’ve just been dipped in a cold glass of milk. The sweetened condensed milk frosting, in particular, stands out as a triumph. It’s a marvel of buttery richness, silky creaminess, and a sweetness that is just right – indulgent without ever being cloying. This isn’t your average frosting; it’s a delightful balance that complements the cake’s tenderness beautifully. And let’s not forget the chocolate ganache: a glossy, opulent cascade that envelops the cake, adding a layer of deep chocolate flavor and a luxurious, smooth finish that ties the entire masterpiece together. The contrast between the soft cake, the tender mini chocolate chips, the creamy frosting, and the smooth ganache creates a textural paradise that will have everyone reaching for a second slice.
I’ve had the pleasure of preparing this cookies and milk cake for countless occasions – from joyous birthday celebrations and bustling bake sales to those quiet, impromptu Tuesday evenings when a little indulgence is just what the soul needs. Every single time, without fail, it has been met with resounding enthusiasm and rave reviews. Its universal appeal makes it a guaranteed crowd-pleaser, ensuring smiles and satisfied sighs all around. The best part? Despite its sophisticated appearance and gourmet taste, this recipe cunningly starts with a convenient cake mix base. This clever shortcut means that even novice bakers can achieve spectacular results, making it taste as though you’ve spent hours in the kitchen perfecting a complex creation, when in reality, it’s wonderfully straightforward.
Should you be in the mood for something a tad more classic yet equally delightful, I highly recommend exploring my chocolate chip cupcakes— a perennial favorite that consistently delivers on flavor and charm!
Expert Tips for a Flawless Milk and Cookies Cake
Achieving Perfect Ganache Drips
For those picture-perfect, professional-looking ganache drips, I’ve discovered a simple yet highly effective trick: once your cake is fully frosted with the sweetened condensed milk buttercream, pop it into the refrigerator to chill for a good 30 minutes before you even think about pouring the ganache. This crucial chilling period allows the frosting to firm up significantly, creating a stable, cool surface. When the warm ganache is then poured over, it sets beautifully upon contact with the chilled frosting, preventing it from melting the buttercream underneath. This results in those coveted, clean drips that maintain their shape and look effortlessly elegant. It’s a minimal effort step that yields maximum visual impact, truly elevating your cake’s presentation from homemade to bakery-quality.
Milk and Cookies Cake Recipe
20 minutes
35 minutes
55 minutes
12
slices
Print Recipe
Ingredients
For the Cake
- 26.5 ounces vanilla cake mix (2 boxes)
- 2 cups water
- ⅔ cup vegetable oil
- 6 large eggs
- 1½ cups mini chocolate chips
For the Frosting
- 2 cups unsalted butter room temperature (4 sticks)
- 14 ounces sweetened condensed milk (1 can)
- ¾ teaspoon kosher salt
- 2¼ cups powdered sugar
- 1 teaspoon pure vanilla extract
For the Ganache
- ½ cup heavy cream
- ¾ cup chocolate chips
Equipment
- Kitchen Scale (optional, for even batter division)
- 2 (9-inch) Round Cake Pans
- Stand Mixer (or hand mixer)
- Piping Bag and Tip Set (or a Ziplock bag with the corner snipped)
- Offset Spatula
Instructions
- Prepare for Baking: Preheat your oven to 350°F (175°C). Take two 9-inch round cake pans and line the bottoms with parchment paper. Lightly spray the sides and parchment with nonstick cooking spray. This preparation ensures your cakes release perfectly after baking.
- Mix the Cake Batter: In a large mixing bowl, combine the 26.5 ounces (which is typically two standard boxes) of vanilla cake mix, 2 cups of water, ⅔ cup of vegetable oil, and 6 large eggs. Mix these ingredients thoroughly until they are just combined and smooth. Be careful not to overmix, as this can lead to a dry cake. Once the batter is smooth, gently fold in the 1½ cups of mini chocolate chips. The mini size ensures they are distributed evenly throughout each slice.
- Bake the Cake Layers: Carefully divide the prepared cake batter evenly between your two 9-inch cake pans. For precision, you can use a kitchen scale to ensure each pan receives approximately 951 grams of batter. Place the pans into your preheated oven and bake for 35 minutes. To check for doneness, insert a toothpick into the center of each cake; it should come out clean or with only a few moist crumbs attached. Once baked to perfection, remove the cakes from the oven and transfer them to a wire cooling rack to cool completely before frosting.
- Prepare the Sweetened Condensed Milk Frosting: While your cake layers are cooling, begin preparing the dreamy frosting. In the bowl of a stand mixer fitted with a whisk attachment (or using a hand mixer), combine 2 cups of room-temperature unsalted butter (this is crucial for smooth frosting), 14 ounces (one can) of sweetened condensed milk, and ¾ teaspoon of kosher salt. Whip these ingredients on high speed for about 3 minutes until the mixture becomes wonderfully light and fluffy. Next, gradually add in 2¼ cups of powdered sugar and 1 teaspoon of pure vanilla extract. Continue whipping for another 1-2 minutes until the frosting is smooth, creamy, and well combined. Transfer about ½ cup of this frosting to a piping bag fitted with your desired tip (or simply snip off a small corner of a Ziplock bag for piping).
- Make the Silky Chocolate Ganache: To prepare the glossy chocolate ganache, gently warm ½ cup of heavy cream in the microwave for 45-60 seconds, or until it’s steaming but not boiling. Pour the hot heavy cream directly over ¾ cup of chocolate chips in a heatproof bowl. Allow the mixture to sit undisturbed for 30 seconds; this gives the chocolate chips a head start in melting. Then, whisk vigorously from the center outwards until a perfectly smooth, shiny ganache forms. Set the ganache aside to cool and thicken slightly while you proceed with frosting your cake.
- Assemble and Frost the Cake: Place your first cooled cake layer onto your chosen cake plate or stand. Spread about ⅓ cup of the creamy sweetened condensed milk frosting evenly over this bottom layer. Carefully place the second cake layer directly on top. Begin frosting by applying a generous layer to the top of the cake, then move on to the sides. For a beautifully smooth finish, hold an offset spatula parallel to the side of the cake at a 45-degree angle. Rotate the cake slowly while gently pulling the frosting around, filling in any gaps or imperfections. This process might require several passes until you achieve your desired level of smoothness. As you smooth the sides, a slight “frosting wall” will form around the top edge. With your offset spatula, gently pull this frosting from the outer edge towards the center in a circular motion, smoothing out the top and creating a clean, sharp edge all around your cake. After frosting, chill the cake in the refrigerator for 30 minutes to firm up the buttercream, which is key for those perfect ganache drips!
- Decorate for the Grand Finale: Once your frosted cake has been chilled and the ganache has cooled to a pourable yet slightly thickened consistency (it should be warm enough to flow but not hot enough to melt the frosting), pour it carefully over the top center of the cake. Gently spread the ganache towards the edges with the back of a spoon or an offset spatula, allowing it to gracefully drip down the sides for that elegant effect. Using the reserved ½ cup of frosting in your piping bag, pipe delicate little swirls in a beautiful ring formation around the outer edge of the cake, directly on top of the ganache. For an extra touch of charm and texture, sprinkle some additional mini chocolate chips over these frosting swirls. Your masterpiece is now complete and ready to impress!
Notes for Success
- Pan Size Adjustments: If you don’t have two 9-inch round cake pans, you can certainly bake this recipe in three 8-inch round cake pans instead. When doing so, remember to reduce your oven temperature by 25°F (about 14°C) to prevent over-browning and bake for an additional 5-10 minutes, as the layers will be slightly thicker. Always use the toothpick test for perfect doneness.
- Checking for Doneness: It’s crucial to use a toothpick to check the absolute center of each cake layer before removing the pans from the oven. Even if the edges look done, the center might still be undercooked.
- Ganache Chocolate Choice: While chocolate chips are convenient, feel free to use high-quality chocolate chunks or finely chopped baking chocolate for the ganache. The quality of your chocolate will directly impact the richness and smoothness of the final ganache.
- Fixing a Split Ganache: Don’t panic if your ganache appears to split or curdle! This often happens if it’s too hot or too cold. To remedy, gently reheat the ganache over a double boiler or in short bursts in the microwave, whisking vigorously. If it’s too hot, whisk in a tablespoon of cold heavy cream. If it’s too cold and stiff, whisk in a tablespoon of warm heavy cream until it comes back together into a smooth, emulsified state.
Make Ahead: For best results and easier handling, bake your cake layers up to 2 days in advance. Once fully cooled, wrap them tightly in plastic wrap and refrigerate. Unfrosted, they store beautifully and actually slice cleaner when chilled, making the frosting process much smoother!
Storage: To maintain its freshness and flavor, store any leftover milk and cookies cake in an airtight container in the refrigerator for up to 4 days. While technically possible, I generally do not recommend freezing this cake once decorated, as the chocolate ganache tends to lose its beautiful glossy sheen and can become dull or develop a powdery texture after thawing.
Calories from Fat 558
Becky Hardin
@easydessertrecipes
for a chance to be featured.
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