Now Reading
Chocolate Chip Cookies and Milk Cake

Chocolate Chip Cookies and Milk Cake

Chocolate Cake

It is not tough to judge the taste of this delicious chocolate chip cookies and milk cake recipe. One of the best and simplest cakes is dunking life feeling in the real word. The combination of this cake is very awesome and my favorite. For its real taste, you need to try it one time just after that you eating it one after another occasion. Here, I mentioned a party size cake recipe. You will serve up to 20 people.

Read About: Apple and Strawberry Crumble Cake

Yield: 20 servings


Cake Layers

  • 6 cups cake flour, sifted
  • Five teaspoons baking powder
  • One teaspoon salt
  • 1 cup unsalted butter, at room temperature
  • 1/2 cup vegetable oil (I like peanut oil)
  • 2 1/4 cups granulated sugar
  • Eight egg whites, at room temperature
  • 1 1/2 cups buttermilk
  • 12 ounces mini chocolate chips

Chocolate Chip Cookies Dough Filling

  • 1 1/2 cups light brown sugar
  • 1 cup butter
  • Two teaspoons vanilla extract
  • 2 1/2 cups flour
  • One teaspoon salt
  • 1/2 cup heavy cream
  • cup mini chips

Boiled Milk Frosting and Chips Décor

  • 1/4 cup flour
  • One teaspoon salt
  • 2 cups whole milk
  • 2 cups/1 lb unsalted butter softened
  • 2 cups caster sugar
  • One tablespoon vanilla bean paste or vanilla extract
  • 1/2 cup regular sized semisweet chocolate chips
  • 1/4 cup mini semisweet chocolate chips


Make the Cake Layers

Heated the oven to 325 degrees F. three 9-inch baking pans with flour based baking spray and line the bottom of the pans with parchment paper. Add salt, baking powder and flour in a large bowl, mix them together. In another large bowl beat the granulated sugar, oil, and butter together until smooth and downy. Add eggs one at a time and whipping well after the addition of each egg. Whip in the buttermilk and flour, the other hand with the food mixer on low speed, begin, and end with the flour. Cafe down the bowl as desirable. Soothingly wrinkle in the mini chocolate chips. Segregate the beat squarely between the organized pans. Bake 35 to 40 minutes, until the cake spring back when compress in the centers. Let the cake in the pans for 10 minutes for cooling and turn out the cooling wire racks for complete cooling. Level the top of the cake with sharp large knife or cake leveler after the cake cooling.

Read About: Oreo Cookies And Cream No-Bake Cheesecake

Make the Filling

In a large bowl add the brown sugar and butter, whip to gather with a cooking electric mixture until smoothie and fluffy. Blend the vanilla extract. Add the flour and salt, stir until combined or smooth. Now add cream a little quantity at a time mix until the mixture is spreading consistency. Fold in chocolate ships. In a serving plate place a cake layer. Cover the cake layer with dough of cookies frosting and top the 2nd layer of cake – cover the 2nd layer with the remaining cookies dough frosting. Add the leftover cake layer on top.

Make the Frosting

In a medium saucepan add flour and ½ cup of milk, whisk together until smooth. Transform it over medium-high heat and cook for 3 minutes until slightly hot. Beat the remaining milk and salt. Stir constantly until the mixture has thickened, take 10 minutes more. Remove the pan from the heat and pour it into a shallow dish. Add it into the freezer till it is cooled. When it cools, you get a mixture will be thick like custard.

See Also
Top 8 Low Calories Breakfast Ideas

In another large bowl, whisk the butter and sugar until fluffy. Add vanilla in the bowl and beat well. After that add one spoon vanilla mixture in the cooled flour mixture and beat well on medium-high speed. When all the mixture is added beat on high speed, until light and fluffy or beat about for 6 minutes. Rub a little amount of mixture into the finger and check it sugar, if sugar granules remain, beat for four additional minutes or until sugar granules are not detected with fingers.

Read About: Lemon Cake Flourless with Strawberries


Chill the complete cake with the milk frosting in a smooth layer, transfer leftover the frosting to a piping bag fitted with an open-star tip and pipe swirls on the top border of the cake. For the decoration of the cake use the regular size of chocolate chips – add the chocolate chips in circle lines at the edge of the cake. More than that decorates the cake with mini chocolate chips. Serve cake wedge at room temperature. Store the cake covered in the refrigerator.

What's Your Reaction?
In Love
Not Sure
View Comments (0)

Leave a Reply

Your email address will not be published.

Scroll To Top