Description
So I had this crazy thought while dunking my chocolate chip cookies in milk (as one does at midnight): “What if I turned this perfect combo into a CAKE?” That’s how this monster was born. It’s basically all the nostalgia of milk and cookies but in a show-stopping layer cake form. We’re talking vanilla cake layers infused with milk, stuffed with cookie pieces, slathered with cookie-studded frosting, and topped with a white chocolate ganache “milk” drip. It’s ridiculous in the best possible way, and people literally gasp when you cut into it.
Ingredients
Scale
For the Vanilla Cake:
- 3 cups all-purpose flour (the regular stuff, not self-rising)
- 2 1/2 tsp baking powder (check that it’s not expired, seriously)
- 1/2 tsp salt (fine sea salt if you’ve got it)
- 1 cup unsalted butter, softened (that’s 2 sticks – leave them out for an hour)
- 2 cups granulated sugar
- 4 large eggs, room temperature (this matters! cold eggs mess up the batter)
- 1 tbsp vanilla extract (real vanilla, not the fake stuff)
- 1 cup whole milk (don’t use skim, we need the fat here)
For the Milk Soak:
- 1/3 cup sweetened condensed milk
- 1/3 cup evaporated milk
- 1/3 cup whole milk
- 1 tsp vanilla extract
For the Cookie Frosting:
- 1 1/2 cups unsalted butter, softened
- 4 cups powdered sugar, sifted (yes, sifting matters)
- 1 tsp vanilla extract
- 1/4 cup heavy cream
- Pinch of salt
- 1 1/2 cups crushed chocolate chip cookies (about 12–15 cookies)
For the White Chocolate “Milk” Drip:
- 1 cup white chocolate chips
- 1/3 cup heavy cream
For Assembly & Decoration:
- 12–15 whole chocolate chip cookies (for decorating and filling)
- 1/4 cup mini chocolate chips (for sprinkling)
- Milk bottle cookies or chocolate straws (optional, for decoration)