This fluffy white cake with cookie dough filling was inspired by the classic pairing that is Milk & Cookies. Smoothered in creamy frosting and dotted with mini chips, this whimsical cake is equally fun and it is delicious. Did I mention there's cookie-dough filling!?!
The only things that seem to go better together than milk and cookies is my husband and me (wow, how cheesy is that?). Last weekend, we celebrated our 6th wedding anniversary! I wanted to make a playful cake this year and decided on the cookie dough-filled Milk & Cookies Cake!
Over time, people are bound to change. They grow up, gain knowledge, and gather life experiences that no doubt change your former self, even if only just slightly. They say marriage can be pretty rough, but I can honestly admit that these last 6 years of it has been a breeze. Sure there have been tears and exhausted nights, but that’s mostly just because adult life is tough sometimes. But the hard parts have never been about the connection between my husband and I and the respect we have for one another. I think we’ve only grown closer together over the years, both of us changing and maturing but seemingly in the same direction. Our marriage is bound by trust, kindness, strong work ethics, a sense of family, support, and of course, love. As long as our goals are aligned, hopefully we will have a lifetime of anniversaries to share together.
To celebrate, we are heading up to Whistler for a quick getaway with our beloved little boy. It will be brief, but much deserved for both of us. This will be our first real vacation with just our family of three. While we’ve been back to California since Everett was born a few times, it was always with family. And while we will literally be gone for less than 48 hours, I am excited to share some quality time with my two favorite men.
We are celebrating a week late since I spent last weekend preparing for Tuesday’s book event in Seattle. My brother and I made the drive there and back in one day, but I feel like I gained a lifetime of friends and memories in just those brief 12 hours. From the bottom of my heart, THANK YOU so much to everyone that came out to the Book Larder to celebrate my humble, little book and nerd out about cake with me. The ladies working were incredible as well as all of the attendees that put their own lives on hold for the evening to come support me. I saw my younger self in so many of them, right when I caught the baking bug and quickly fell in love with cake as art. To everyone that came, and those of you readers who couldn’t come, please keep sharing your cake creations and stories – from Layered or not, I love to read about our mutual passion for cake!
There’s not much more I can say about this cake beyond COOKIE DOUGH FILLING! This cake was heavily inspired by one of my favorite bloggers, Heather, from Sprinkle Bakes. She is always busting out the cutest, whimsical designs and I can’t help but be inspired! I wish I could say I made more of a “milk” frosting like she did, but in the end I went with just whipped vanilla buttercream. I was thinking that a malted milk frosting might work, so if anyone is up for trying that out, do let us all know how it goes! I've tinted the frosting pink and gave the cake a little "heart" braid boarder, because you know - love and all, hehe.
I will leave you with this though. The vanilla cake in this recipe is beyond fluffy and delicious. Unlike the typical butter cakes you will find on this blog (usually made with creamed butter and egg yolks), this cake uses the reverse mixing method. You can actually read all about what that means and the results it yields in this article on The Cake Blog.
Milk and Cookies Cake
Fluffy Vanilla Cake
adapted from Layered
5 large eggs whites
1 teaspoon vanilla extract
3/4 cup whole milk
2 1/2 cups cake flour
1 1/2 cups sugar
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, softened
Pre-heat oven to 350 degrees. Grease and flour three 6-inch cake pans and set aside
In a small mixing bowl or liquid measuring cup, stir together the egg whites, vanilla, and 1/4 cup milk and set aside.
Sift together the flour, sugar, baking powder, and salt into the bowl of an electric mixer. With the paddles attachment, mix on low until combined. Add the butter and remaining 1/2 cup milk and mix on low until the dry ingredients are moistened. Turn the mixer to medium-high and mix until combined. Stop the mixer and scrape down the bowl.
With the mix running on medium-low, gradually stream in the egg white mixture. Work in about 3 batches, making sure everything is incorporated before adding in more liquids, scraping the bowl in between additions.
Evenly distribute the batter between the prepared pans. Bake for 24 to 26 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool on a wire rack for 10 to 15 minutes before removing the cakes from their pans.
Cookie Dough Filling
adapted from Sprinkle Bakes
3/4 cup brown sugar
1/2 cup unsalted butter, softened
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/4 cup milk
1/2 cup mini chocolate chips
In the bowl of an electric mixer, cream the brown sugar and butter together on medium until fluffy and combined. Add in the vanilla, flour, and salt. On low speed, mix until incorporated. Gradually increase the speed and add in the milk until desired consistency is reached. Fold in the chips until evenly distributed.
1/3 cup milk
1/2 teaspoon vanilla extract
2 tablespoons sugar
Whisk together all of the ingredients until combined.
Whipped Vanilla Frosting
1/2 cup unsalted butter, softened
3 tablespoons cream cheese, softened
2 to 3 cups confectioner’s sugar
1 teaspoon vanilla bean paste or vanilla extract
2 to 4 tablespoons cream or milk
Using an electric mixer, beat the butter and cream cheese together on medium until smooth. With the mixer on low, gradually add in the remaining ingredients. Once the sugar begins to incorporate, turn the mixer up to medium-high and mix until light and fluffy (3 to 5 minutes). Adjust the sugar and cream quantities until desired consistency is achieved.
mini chocolate chips
Once the cakes have completely cooled, trim until even. Generously brush each layer with the milk soak. Place the bottom layer of cake on a cake plate or serving dish. Spread on half of the filling. Top with the next layer of cake and repeat. Frost the cake with the whipped buttercream and decorate with mini chips (flat/bottom side out).