Milk & Cookies Cake

Milk & Cookies Cake! Classic milk & cookies gets a major transformation into this chocolate chip cake with milky white buttercream.

Milk & Cookies Cake

Simple Syrup (optional):
  1. 1/2 cup water
  2. 1/2 cup granulated sugar

  1. 2 1/4 cups all-purpose flour
  2. 2 tsp baking powder
  3. 1/2 tsp salt
  4. 3/4 cup unsalted butter room temperature
  5. 1 1/2 cup granulated sugar
  6. 3 large eggs room temperature
  7. 1 1/2 tsp vanilla
  8. 1 cup buttermilk room temperature
  9. 3/4 cup mini chocolate chips tossed in 1 Tbsp flour

Vanilla Buttercream:
  1. 3 large egg whites
  2. 1 cup granulated sugar
  3. 1 1/2 cups unsalted butter room temperature, cubed
  4. 1 tsp vanilla

Dark Chocolate Ganache:
  1. 2 oz good quality dark chocolate finely chopped
  2. 2 oz heavy whipping cream

Simple Syrup (optional):
  • Place sugar and water into a small saucepan and cook over high heat until simmering and sugar is dissolved. Remove from heat and allow to cool slightly before using on cake.
  • Preheat oven to 325F. Grease and flour three 6" cake rounds and line with parchment.
  • In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.
  • Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-hig until pale and fluffy (approx 3mins).
  • Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
  • Alternate adding flour mixture and buttermilk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.
  • Fold in chocolate chips and mix until just incorporated.
  • Bake for 35-40mins or until a toothpick inserted into the center comes out mostly clean.
  • Place cakes on wire rack to cool for 10mins then turn out onto wire rack. Poke holes into the warm cakes and brush with some of the cooled simple syrup. Allow cakes to cool completely.
Vanilla Buttercream:
  • Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
  • Place bowl over a double boiler on the stove and whisk constantly until the mixture is no longer grainy to the touch (approx. 3mins).
  • Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
  • Switch to paddle attachment. Slowly add cubed butter and mix until smooth.
  • Add vanilla and whip until smooth.**