Not too sweet, just right. I used Wilton Tip 1M to pipe a buttercream rope border on top, then topped it with some homemade chocolate chip cookies to really go the extra mile! If you want to use store bought cookies like Chips Ahoy instead, you totally have my blessing. However you decorate it, you can be sure that this cake will satisfy all the cookies and milk loving people in your life!
A decadent chocolate chip cookie flavored cake topped with vanilla buttercream and extra chocolate chip cookies for good measure. Alternatively, you can grease and lightly flour the pans. Sift the cake flour and then measure by spooning and leveling it in your measuring cup. Add the cake flour, baking powder, baking soda, and salt into a bowl and whisk to combine. Set aside. In the bowl of your stand mixer a handheld mixer works fine too!
Add in white and brown sugars and continue to mix on medium-high for another two minutes, scraping down the bowl and paddle as needed. Turn the mixer to low and add the eggs one at a time. Add the vanilla and sour cream, turn the mixer to high, and mix for one minute, scraping down the bowl and paddle once more.
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With the mixer on low speed, add in the dry ingredients and mix until just combined. Add the whole milk and mix until just incorporated. Scrape down the sides and bottom of the bowl and give it a few stirs to make sure there are no lumps, then fold in the chocolate chips. Batter will be slightly thick, but pourable.
The cakes are done when they spring back to the touch and a toothpick inserted into the middle comes out clean. Let the cakes cool in the pan for five minutes before turning them out onto a wire rack for an additional few hours of cooling. About 7 minutes. Add the powdered sugar, one cup at a time, scraping down after each addition and making sure each cup is fully incorporated before adding the next one.
Add vanilla, milk, and salt and mix on medium-low for another two minutes until fully incorporated. Fill and frost the cake layers with vanilla buttercream. Crumble the chocolate chip cookies either homemade or store-bought and garnish the cake by adding them to the bottom third of the frosted cake, pressing the crumbles in to the sides. If garnishing with a chocolate ganache drip , chill the cake for 30 minutes before dripping with ganache. Finish by piping a border on top with vanilla buttercream I used Wilton Tip 1M and placing whole chocolate chip cookies on top.
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Make Ahead Tips: the cake layers can be made ahead and stored wrapped in plastic at room temperature for up to one day. Alternatively, you can wrap the cake layers in plastic and store them in the freezer for up to two months. The vanilla buttercream can be made ahead and stored in an airtight container at room temperature for up to one day. Alternatively, you can store it in an airtight container in the refrigerator for up to two weeks. This cake looks amazing!!! Could I use all purpose flour instead of cake flour? Hi Vicki! You can use all purpose flour, but the cake will end up being more dense.
There is a really easy way to convert all purpose flour to cake flour though: for every 1 cup of all purpose flour, remove 2 Tbsp, and replace with 2 Tbsp of corn starch. Repeat for however much cake flour you need. That should make your cake softer and fluffier than all purpose flour alone. Hi Hala! The recipe calls for sour cream, just for added moisture.
I would definitely use it as the recipe calls for it! Is it too sweet though with chocolate chips all throughout the cake? Hi Colette!
Hi Whitney! I would like to try this recipe but I have a question for you, How do I get the sour cream? Could this be the same? Hi Ana! Sour cream is a thick mixture similar to greek yogurt. You could definitely give it a try though! Hi there! Making this cake for my daughters 28th birthday.
The 6 inch round look so tiny to me, lol. The picture of the cake looks more like 8 inch rounds. These symptoms are most commonly blamed on allergies, infections, or a cold, by adults and doctors. Long term exposure to acid reflux can cause a variety of medical problems such as asthma, bronchospasm, chronic cough, hoarseness, dental problems, and esophageal ulcers.
The child is examined and the pediatrician believes that the child is truly sick based on the symptoms. There is little or no discussion regarding what the child is eating and when, or other diet and lifestyle habits like a lack of exercise.
The child may even be referred to specialists like a pulmonologist, allergist or ENT. But, what if the physician has not identified the exact cause? The child is sent to a specialist.
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The child is given another diagnoses. The child is given another prescription.
Ordinary Ingredients, Extraordinary Taste
Smell - The smell is spot on raisin, oatmeal and cream. Like a Little Debbie's oatmeal cream pie plus raisins. Taste - Raisiny sweetness hits the taste buds first, followed shortly by the cinnamon. Light, creamy vanilla and a bit of oatmeal follow. Very subtle chocolate base. Sweetness in the finish and lingers in the aftertaste. No balancing bitterness to be found. Mouthfeel - Medium-bodied with low, tingly carbonation.
Smooth, creamy delivery with a nice, easy finish. Overall - They did a good job of nailing that oatmeal raisin cookie taste, but I wish they would have added a bit of bitterness in the form of roast or dark chocolate to balance this out, but it is definitely on the sweet side.
The rich raisin notes become a bit cloying. Otherwise, nice dessert beer that would be a great treat to crack around the Holiday season. The aroma has some lactic qualities to it but mostly I get sugar cookie type aroma. The beer is bready, not too sweet, has a nice and mild body with a somewhat muddled finish although overall the beer is balanced and enjoyable. Sweet aromas abound with vanilla and dark fruits. Taste is sweet, almost too much, but OK.
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Dark fruits and vanilla dominate with malts and cinnamon dry spice following up. Mouth feel is sweet and coating and finish is the same. There was a half inch of creamy, tan-colored, somewhat long-lasting head. Sparse lacing. S: A super enticing aroma of vanilla, cream, cinnamon, chocolate, and malt. T: Tasted of a tinge of malt up front, for the most part , lots of vanilla, some chocolate notes always welcome , a good shot of cream, and lots of cinnamon.
Not much raisin, though. Unlike some beers, this one really does taste as advertised. They loaded it up with cinnamon, vanilla, and everything that makes it taste like a cookie. F: A good amount of carbonation with a smooth, creamy finish. O: A delectable, thoroughly enjoyable beer. Pitch black with 1 finger head. Aroma is kinda roasty. Taste is sweet and chocolatey.
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Really nice and degrees opposite the aroma. A light balance of hop bitter finish but very mild. A really nicely done stout.