Milk & Cookies Cake - New Recipe!
Updated: Oct 11, 2021
Tools + Supplies
3 9-inch cake pans
stand mixer with whisk and paddle attachments
icing spatula and lazy susan cake wheel
3.75 cups all-purpose flour
2.25 tsp baking powder
1.5 tsp baking soda
2.5 cups granulated sugar
3 large eggs
1.5 tbsp vanilla paste
1.5 cup sour cream
.75 cup canola oil
1 cup milk
1.5 cups mini semi-sweet chocolate chips
1 cup cookie crumbs (I used Chips Ahoy)
chocolate sauce for drizzling (optional)
heavy cream, powdered sugar, cream cheese, and vanilla paste for icing.
Preheat oven to 350.
Spray cake pans with oil.
In a medium bowl, combine flour, baking powder, and baking soda.
In stand mixer with paddle attachment combine sugar, eggs, and vanilla paste. Beat on medium speed until light and fluffy. Reduce speed and add sour cream, mix until fully incorporated. Slowly add canola oil, until fully incorporated. Then, slowly add milk.
Stop the mixer, and scrape down sides of the bowl. Turn back on to slowest setting, and add dry ingredients to batter.
Slowly fold in chocolate chips. Be careful not to overmix.
Divide batter into cake pans. Bake for 30 minutes, rotating pans halfway through.
Let cakes cool on cooling rack for at least 45 minutes before decorating.
For icing, make whipped cream cream cheese icing
Put cookies in food processor for a few seconds until you have very small crumbs.
Assemble cake: between each layer, spread icing, drizzle chocolate sauce, and sprinkle crumbs. Once you have all 3 layers, ice the outside and top of the cake, but it doesn’t have to be pretty- you’re going to cover it in crumbs. Drizzle chocolate sauce on top of cake (optional). Lightly cover sides and top of cake with cookie crumbs.