Milk & Cookies Cake

It’s hard to beat a great chocolate chip cookie. A
chocolate chip cookie + milk? Perfection. This cake has it all and more
(more being… cake) and we think it’s the perfect celebration cake for
the cookie lover in your life.

Ingredients
For the cake

• 1 1/2 c. (3 sticks) butter, softened
• 2 1/4 c. granulated sugar
• 4 large eggs
• 1 tbsp. pure vanilla extract
• 3 c. all-purpose flour
• 1/4 c. cornstarch
• 2 tsp. baking powder
• 1 tsp. kosher salt
• 1 1/4 c. milk
• 1 c. mini chocolate chips
• 9 Chips Ahoy cookies, crushed

For the frosting

• 2 c. (4 sticks) butter, softened
• 1/2 tsp. kosher salt
• 1 (14-oz.) can sweetened condensed milk
• 2 c. powdered sugar

For garnish

• Chips Ahoy cookies

 
Directions

1. Make cake: Preheat oven to 350°. Line three 8″ cake pans with parchment paper.
2. In
   a large bowl using hand mixer (or in the bowl of a stand mixer), beat
   together butter and sugar until light and fluffy. Add eggs one at a
   time, beating well after each addition. Add vanilla and mix until
   combined.
3. In another large bowl, whisk together flour,
   cornstarch, baking powder, and salt. Add half of the dry ingredients to
   the wet ingredients, beating until just combined. Pour in milk and mix
   until fully incorporated. Add remaining dry ingredients and stir until
   just combined. Fold in mini chocolate chips and crushed cookies.
4. Divide
   batter evenly between prepared cake pans. Bake until slightly golden on
   top and a toothpick inserted into the middle comes out clean, about 38
   to 40 minutes. Let cool completely.
5. Meanwhile, make frosting: In
   a large bowl using the hand mixer, or in a standing mixer with the
   paddle attachment, beat butter and salt until light, fluffy, and
   lightened in color, 5 to 7 minutes. Slowly beat in sweetened condensed
   milk until fully incorporated, then beat in powdered sugar until smooth.
6. To
   assemble cake: Use a serrated knife to level tops of cakes. Place a
   small spoonful of frosting in the center of your serving dish to secure
   bottom cake. Cut four 3″ wide strips of parchment paper, and place in a
   square on your serving dish.
7. Frost crumb coat: Place first
   layer of cake in the center of your serving dish. Top with 1 cup
   buttercream and smooth into an even layer. Top with second cake, frost
   with another cup of buttercream, then top with final cake and frost with
   one more cup buttercream. Smooth out excess frosting along sides of
   cake until completely coated, adding more fresh buttercream if needed.
   Refrigerate 30 minutes.
8. When crumb coat has hardened, continue
   frosting cake with a thick layer of buttercream, reserving 1/2 cup for
   piping, if desired.
9. Decorate cake with cookies and serve.