Milk & Cookies Cake
Updated: Oct 11, 2021
Tools + Supplies
stand mixer with paddle and whisk attachments
2 9x13 cake pans
foil or plastic wrap
4.5 cups all-purpose flour
4 tsp baking powder
1 tsp salt
1.5 cups room temperature unsalted butter
3 cups granulated sugar
6 large eggs
3 tsp vanilla extract
2 cups room temperature buttermilk
2 cups mini semi-sweet chocolate chips
1 qt heavy whipping cream
2 cups powdered sugar
1 tsp vanilla
3 8oz packages cream cheese
4 oz dark chocolate chips
4 oz heavy cream
12-15 chocolate chip cookies (I used Chips Ahoy)
Preheat oven to 325. Line both 9x13 pans with parchment paper
Mix dry ingredients in a large bowl
Using stand mixer and paddle attachment, cream butter and sugar on medium speed until fluffy (2-4 minutes)
Reduce to low speed and add eggs one at a time, fully incorporating after each addition. Then add vanilla.
Alternate adding small parts dry ingredients and buttermilk (starting with dry ingredients) to mixer, fully incorporating after each addition.
On lowest speed, add chocolate chips
Divide batter equally between both pans, and bake 45-55 minutes
When cakes are completely cooked (when you can insert a toothpick and it comes out clean), take them out of the oven and let them cool.
Once cakes are cool, cut cakes into large circles. Cut with a knife, and use cake circle for accuracy. (you can save the remainder of the cake for cake pops!)
Wrap cakes in plastic wrap and foil, and freeze for about 30 minutes.
After the freezer, cut each cake circle in half with a cake-leveler, so you have 4 round cake layers, about 1-1.5 inches each.
First you'll make whipped cream. Add heavy cream, vanilla, and 3/4 cup powdered sugar to stand mixer with whisk attachment.
Start on low speed, and increase speed as consistency thickens. When whipped cream reaches soft peak stage (holds shape, starts sticking to sides of mixing bowl), it's done. Remove from mixing bowl and set aside.
Using stand mixer and paddle attachment on medium-high speed, mix cream cheese and remainder of powdered sugar until consistency is smooth.
Continuing to mix cream cheese icing, add in whipped cream and mix until fully incorporated.
Heat heavy cream and dark chocolate chips in a saucepan on medium heat. As it heats up, stir continuously with a whisk or fork until consistency is smooth. Set aside and let cool.
Using a food processor, make Oreo crumbs and chocolate chip cookie crumbs. Put cookie crumbs in separate bowls.
Using cake ring and acetate sheets (to build higher walls), assemble cake, adding one element at a time.
Starting from the bottom: cake layer, icing, Oreo cookie crumbs, chocolate ganache, cake layer, icing, chocolate chip cookie crumbs, ganache, cake layer, icing, Oreo cookie crumbs, ganache, cake layer, icing, chocolate chip cookie crumbs
Once all layers are in the ring, slowly open cake ring and remove acetate sheets.