0 from 6 votes
Milk and Cookies Cake Recipe
Did you enjoy dunking cookies in your glass of milk as a kid? Even if you’re all grown up, you’ll love this milk and cookies cake recipe.
Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings: 12 slices
Calories: 1045 kcal
Course:
Dessert , Cake
Cuisine:
American
Ingredients
For the Cake
- 26.5 ounces vanilla cake mix (2 boxes)
- 2 cups water
- ⅔ cup vegetable oil
- 6 large eggs
- 1½ cups mini chocolate chips
For the Frosting
- 2 cups unsalted butter room temperature (4 sticks)
- 14 ounces sweetened condensed milk (1 can)
- ¾ teaspoon kosher salt
- 2¼ cups powdered sugar
- 1 teaspoon pure vanilla extract
For the Ganache
- ½ cup heavy cream
- ¾ cup chocolate chips
Instructions
- Preheat oven to 350°F. Line 2 (9-inch) round cake pans with parchment and spray with nonstick spray. Set aside.
- Mix the cake mix, water, oil, and eggs together until just combined. Fold in the chocolate chips.
- Divide the batter evenly between the 2 cake pans (about 951 grams per pan) and place them into the oven to bake. Bake for 35 minutes, or until a toothpick inserted comes out clean or with moist crumbs. Once baked, remove from the oven and place onto a cooling rack.
- While the cakes are cooling, make the frosting. Place the butter, sweetened condensed milk, and salt into the bowl of a stand mixer fitted with a whisk attachment. Whip on high for 3 minutes, or until the mixture is fluffy. Add in the powdered sugar and vanilla and whip for another 1-2 minutes. Fill a piping bag fitted with a tip with ½ cup of frosting.
- To make the chocolate ganache, warm the heavy cream in the microwave for 45-60 seconds. Pour the heated heavy cream over the chocolate chips and let set for 30 seconds to allow the chocolate chips to begin to melt. Whisk together until a smooth ganache has formed. Let the ganache set and cool while you frost the cake.
- Place the first cake layer onto a plate or cake stand. Spread ⅓ cup of frosting onto the bottom layer. Place the second layer on top of the bottom layer. Frost the top of the cake first and then the sides. To smooth the sides of the cake, hold an offset spatula parallel to the cake at a 45-degree angle and pull the frosting around the cake, filling in any holes as you go. It may take several turns around the cake to get it as smooth as you would like. Once the sides are smoothed, there should be a sort of frosting wall around the top edge of the cake. Pull the offset spatula towards the center, in a circle, smoothing the wall and creating a smooth edge around the cake.
- Once the cake is frosted, pour the ganache on top and spread it to the edges of the cake and allow it to drip down the sides. Pipe little swirls of frosting in a ring formation around the edge of the cake on top of the ganache. If you so desire, sprinkle some mini chocolate chips on top of the frosting swirls.
Cup of Yum
Notes
- Storage: Store milk and cookies cake in an airtight container in the refrigerator for up to 4 days.
Nutrition Information
Serving
1slice
Calories
1045kcal
(52%)
Carbohydrates
115g
(38%)
Protein
10g
(20%)
Fat
62g
(95%)
Saturated Fat
33g
(165%)
Polyunsaturated Fat
9g
Monounsaturated Fat
14g
Trans Fat
2g
Cholesterol
200mg
(67%)
Sodium
681mg
(28%)
Potassium
248mg
(7%)
Fiber
1g
(4%)
Sugar
87g
(174%)
Vitamin A
1365IU
(27%)
Vitamin C
1mg
(1%)
Calcium
296mg
(30%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 1045
% Daily Value*
| Serving | 1slice | |
| Calories | 1045kcal | 52% |
| Carbohydrates | 115g | 38% |
| Protein | 10g | 20% |
| Fat | 62g | 95% |
| Saturated Fat | 33g | 165% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 2g | 100% |
| Cholesterol | 200mg | 67% |
| Sodium | 681mg | 28% |
| Potassium | 248mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 87g | 174% |
| Vitamin A | 1365IU | 27% |
| Vitamin C | 1mg | 1% |
| Calcium | 296mg | 30% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.