White cake soaked with sweetened milk layered with chocolate chip cookie dough and topped with a fluffy, whipped frosting.
It was my birthday on Tuesday! Huzzah! And the number one thing to do on your birthday, and really your only responsibility, is to eat cake! I'm one of those weirdos who always makes their own birthday cake. I just love enjoying the cake I made on my special day with those who are special to me. And it gives me a chance to try different cakes! Not that I can't do that any time of the year, and I do, but at least I have an excuse for the occasion.
I don't think there's a single person who doesn't have nostalgia for milk and cookies. It's a childhood favorite and a pairing as old as time. Some people like to dip just an edge, some like to dunk the entire cookie, some like to bite the cookie then take a sip of milk, the ways could go on and on. The point is, everyone has their own way of doing the milk and cookies thang and we like it.
This one was new to me. Milk and Cookies: Cake Edition. Let's just say one of the compliments I received on this cake was "This is the best gluten-free cake I've ever had". And this came from an avid gluten-free cake eater (it may have been my S.O.). He tries everything of mine and will give me a straight answer whether it's a keeper or not. This one is a keeper. But very rich so you may need another glass of milk handy! Though this didn't stop us from demolishing it within two days. Yes, two days. Have I told you we have the same birthday? So we both took up our sole responsibility of eating cake very seriously.
This cake was simple to make, but definitely took a bit of time. This is really because you use a stand mixer for all parts and therefore need to wash out said stand mixer every time you finish using it. If you have three lying around, this will definitely go faster. And don't forget the time needed to cool your cake before stacking! I always suggest a good 45 mins-1 hour.
Without much further ado, Milk and Cookies Cake!
Adapted from Style Sweet CA
Ingredients:
For the Cake:
5 egg whites
1 tsp vanilla extract
3/4 cup whole milk, divided
2 1/2 cups Gluten-Free Flour, or regular cake flour
1 1/2 cups sugar
1 tbsp baking powder
1/2 tsp salt
3/4 cup unsalted butter, room temperature
For the Cookie Dough Filling:
3/4 cup brown sugar
1/2 cup unsalted butter, room temperature
1 tsp vanilla extract
1 1/4 cup Gluten-Free flour, or regular all-purpose flour
1/4 tsp salt
1/4 cup milk
1/2 cup mini chocolate chips
For the Milk Soak:
1/3 cup milk
1/2 tsp vanilla extract
2 tbsp sugar
For the Whipped Frosting:
1/2 cup unsalted butter, room temperature
3 tbsp cream cheese, room temperature
2 cups confectioner's sugar
1 tsp vanilla extract
3 tbsp milk
Instructions:
1. Preheat oven to 350 degrees F. Grease two cake pans or three 6-inch pans.
2. For the Cake: In a small bowl, whisk together the egg whites, vanilla extract, and 1/4 cup milk. Set aside.
3. In a stand mixer with the paddle attachment, combine the flour, sugar, baking powder, and salt.
4. Add in the butter and remaining 1/2 cup of milk and mix until combined. Scrape the sides of the bowl and mix on high for a few seconds and scrape the sides again.
5. With the mixer on medium-low, gradually mix in the egg white mixture. Make sure everything is incorporated before adding more of the mixture, scraping as needed.
6. Evenly distribute batter into cake pans and bake in preheated oven about 26 minutes or until a toothpick comes out clean. Let cool completely before beginning next steps.
7. For the cookie dough filling: Once the cakes have cooled completely (and your stand mixer has been washed and dried), cream the brown sugar and butter until light and fluffy.
8. Add in the vanilla, flour, and salt and mix until combined. On medium-low, gradually add in the milk. Scrape the sides as needed and then fold in the chocolate chips.
9. For the milk soak: whisk all ingredients together and set aside.
10. Remove one cake from it's pan and set on cake platter or dish. Trim as needed to make as even as possible.
11. Poke holes in the top of the cake with a fork and brush the cake generously with the milk soak.
12. If doing a two layer cake, put all of the cookie dough on top of the cake and smooth to create an even surface, then top with the next cake layer and brush with more milk soak if desired. If doing a three layer cake, put half of the cookie dough filling on the cake, top with the next layer and repeat brushing the cake with the milk soak and adding on the other half of the cookie dough and then the final cake layer.
13. For whipped frosting: Wash your stand mixer bowl and then mix the butter and cream cheese together until smooth. Gradually add in the rest of the ingredients. Once the sugar becomes incorporated, turn the mixer to medium-high for about 3-5 minutes until the frosting becomes very fluffy and starts to look like whipped cream.
14. Frost your cake! Decorate with mini chocolate chips and Enjoy!