Milk and Cookies Layer Cake

This Milk and Cookies cake is created with layers of chocolate chip adorned  sugar vanilla cake that ar crammed with vanilla icing and fragmented up chocolate chips cookies. The flavour seriously tastes a bit like consumption milk and cookies and was declared a replacement favorite cake! You've got to undertake it!

Milk and Cookies Layer Cake

The cake layers ar splendidly soft layers of vanilla cake that ar created additional cookie-like with the addition of mini chocolate chips and sugar that offers it a chic flavor.

The cake is finished off with the remaining vanilla icing, additional cookies and a few further mini chocolate chips.

This is not solely an excellent fun cake to serve, however it tastes amazing! I can’t even absolutely describe what proportion I like it aside from to inform you the sensation was unanimous! this can be about to be your new favorite too. I know it. And it’s the proper cake for celebrating farm Month!

Milk and Cookies Layer Cake

INGREDIENTS:
CHOCOLATE CHIP CAKE:
  • 3/4 cup (168g) unsalted butter, room temperature
  • 3 tsp vanilla extract
  • 3/4 cups (155g) sugar
  • 3/4 cup (108g) brown sugar, loosely packed
  • 1/2 cup (115g) sour cream
  • 3 eggs
  • 2 1/2 cups (325g) all purpose flour
  • 2 3/4 tsp baking powder
  • 1/2 cup (120ml) milk
  • 1/4 cup (60ml) water
  • 1/2 tsp salt
  • 1 1/4 cups (211g) mini chocolate chips
VANILLA FROSTING:
  • 1 1/4 cup (280g) butter
  • 1 1/2 tbsp vanilla extract
  • 1 1/4 cups (237g) shortening
  • 9 cups (1035g) powdered sugar
  • 6–7 tbsp (90-105ml) water or milk
FILLING/ADDITIONAL:
  • 1/2 cup (120ml) milk
  • 1 package chocolate chip cookies
  • Chocolate Chip Cookies, for on top
  • Mini chocolate chips
INSTRUCTIONS :
TO MAKE THE CAKE LAYERS:
  1. Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
  2. In a large mixing bowl, cream the butter and sugars together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
  3. Add sour cream and vanilla extract and mix until well combined.
  4. Add the eggs one at a time, mixing until just combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  5. Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.
  6. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Stir in the mini chocolate chips.
  7. Divide the batter evenly between the cakes pans and bake for about 21-23 minutes, 
  8. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
TO MAKE THE FROSTING:
  1. In a large mixer bowl, beat the butter and shortening together until smooth.
  2. Slowly add half of the powdered sugar and mix until smooth.
  3. Add the vanilla extract and 5-6 tablespoons of water or milk and mix until smooth.
  4. Slowly add the remaining powdered sugar and mix until smooth. Add additional water or milk, as needed.
TO ASSEMBLE THE CAKE:
  1. To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat. Place the first cake on a serving plate or a cardboard cake round.
  2. Pipe a dam of frosting around the edge of the cake.
  3. Put the milk for filling into a small bowl. Dip several chocolate chip cookies into the milk, then crumble them up and spread them evenly over the cake layer, inside the dam. You want a full layer of cookie crumbles.
  4. Add a thin layer of frosting over top of the cookies. I used a piping bag and tip to make it easier to add the frosting and spread it evenly.
  5. Add the second layer of cake, then repeat another dam of frosting with the cookie filling and vanilla frosting on top.
  6. Top the cake with the remaining layer and frost the outside of the cake. Refer to my tutorial for frosting a smooth cake, if needed.
  7. Press more mini chocolate chips into the outside of the cake around the bottom. You might need to put a little frosting on the back of the cookies to help them stick.
  8. Use the remaining buttercream to pipe swirls around the top of the cake. I used Ateco tip 829.
  9. Top the swirls with chocolate chip cookies and add some additional mini chocolate chips, if desired. Store cake in the fridge, but serve at room temperature. Cake is best for 2-3 days.

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel