If you’re looking for a show-stopping dessert that combines the best of two beloved classics, the Chocolate Chip Cookies and Milk Cake Recipe is your new best friend. Imagine moist, tender cake layers generously studded with mini chocolate chips, layered with rich cookie dough filling, and all enveloped in a luscious boiled milk frosting dotted with chocolate chips. This heavenly mashup of soft cake and chewy cookie brings a unique texture and flavor experience that’s perfect for celebrations or an indulgent treat. Get ready to wow your taste buds and impress your guests with this delightful fusion dessert.

Ingredients You’ll Need

The image shows a three-layer round cake on a white cake stand with a ruffled edge, placed on a white marbled surface. The cake is covered in smooth white frosting, decorated with small dark chocolate chips evenly spaced around the cake's side and scattered on top, where swirls of white frosting form a border. One slice is cut and removed, revealing three layers of light tan cake filled with a creamy white filling mixed with chocolate chips, visible in the slice placed on a small white plate behind. A woman's hand is shown holding the slice in the main photo. The background features soft pink fabric and soft lighting, emphasizing the cake's smooth texture and chocolate details. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Chocolate Chip Cookies and Milk Cake Recipe is that it is made from ingredients you likely already have in your pantry and fridge. Each component plays a vital role—from fluffing up the cake layers to creating the perfect chew in the cookie dough filling and the rich creaminess of the frosting.

Cake flour (6 cups, sifted): Gives the cake layers a delicate, tender crumb.
Baking powder (5 teaspoons): Helps the cake rise perfectly.
Salt (multiple uses): Enhances all the flavors throughout the cake, filling, and frosting.
Unsalted butter (1 cup + 1 lb for frosting): Adds richness and moisture to every component.
Vegetable oil (1/2 cup, preferably peanut oil): Keeps the cake layers beautifully moist.
Granulated sugar (2 1/4 cups for cake, 1/2 cup for syrup, 2 cups caster sugar for frosting): Sweetens and aids in creating the perfect texture.
Egg whites (8 at room temperature): Provide structure and lightness to the cake.
Buttermilk (1 1/2 cups): Adds tanginess and tenderness to the cake layers.
Mini chocolate chips (12 ounces for cake + 1 cup for filling + 3/4 cup for décor): Speckle the cake, filling, and frosting with bursts of chocolate goodness.
Light brown sugar (1 1/2 cups for cookie dough filling): Brings depth and chew to the cookie dough filling.
Vanilla extract and vanilla bean paste: Infuse a warm, aromatic sweetness.
Flour (2 1/2 cups for cookie dough, 1/4 cup for frosting): For structure in the filling and thickening the frosting.
Heavy cream (various amounts): Adds richness to the syrup, filling, and frosting.
Whole milk (2 cups): Essential for the creamy boiled milk frosting base.

How to Make Chocolate Chip Cookies and Milk Cake Recipe

Step 1: Prepare the Cake Layers

Start by sifting together the 6 cups of cake flour, 5 teaspoons of baking powder, and 1 teaspoon of salt. In a large bowl, cream the room temperature unsalted butter and vegetable oil with the granulated sugar until fluffy. Gradually add the egg whites, one at a time, mixing well after each. Alternate adding the dry ingredients with the 1 1/2 cups of buttermilk, beginning and ending with the flour mixture. Fold in the 12 ounces of mini chocolate chips gently to distribute them evenly. Pour the batter into your prepared pans and bake until the layers are golden and springy to the touch.

Step 2: Make the Sweet Cream Syrup

In a small saucepan, combine 1/2 cup of granulated sugar and 1 cup of heavy cream. Heat gently until the sugar dissolves completely, then stir in 1 teaspoon of vanilla. This syrup will soak into the cake layers, adding moistness and a sweet, creamy kick.

Step 3: Prepare the Chocolate Chip Cookie Dough Filling

Cream together 1 1/2 cups light brown sugar and 1 cup butter until smooth. Mix in 2 teaspoons vanilla extract. Gradually add 2 1/2 cups of flour and 1 teaspoon salt, then stir in 1/2 cup heavy cream to create a soft dough. Fold in 1 cup of mini chocolate chips for bursts of texture and flavor. This filling is what takes the cake to the next level—soft, chewy, and incredibly satisfying.

Step 4: Bake the Cookie Filling (if desired)

While the recipe does not specify baking this filling separately, you can bake portions of this dough on a sheet if serving alongside or to test texture. Otherwise, it works wonderfully as a raw dough filling for moist contrast.

Step 5: Prepare the Boiled Milk Frosting

In a saucepan, whisk together 1/4 cup flour, 1 teaspoon salt, and 2 cups whole milk, cooking over medium heat until thickened. Transfer to a bowl and cool completely. Cream 2 cups/1 pound of unsalted butter with 2 cups caster sugar until fluffy. Gradually add the cooled milk mixture and 1 tablespoon vanilla bean paste or extract. Finally, fold in 1/2 cup regular sized semisweet chocolate chips and 1/4 cup mini semisweet chocolate chips to dot the frosting with melty chocolate gems.

Step 6: Assemble the Cake

Brush each cake layer generously with the sweet cream syrup to keep it moist and flavorful. Spread an even layer of the chocolate chip cookie dough filling between the cake layers, then frost the entire cake with the boiled milk frosting. Decorate the outside with remaining chocolate chips for a beautiful, textured finish.

How to Serve Chocolate Chip Cookies and Milk Cake Recipe

The image shows a tall slice of white cake with small dark chocolate chips inside, forming two thick layers separated by light brown filling. The top layer of the cake is covered with smooth white frosting and decorated with more dark chocolate chips sprinkled on top. The cake slice sits on a simple white plate with a few chocolate chips around it, placed on a white marbled surface. In the background, there is a glass bottle of milk and a few more chocolate chips in a white bowl with pink paper, all slightly out of focus. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Top your cake with an extra sprinkle of mini chocolate chips, or for an elegant touch, add a few chocolate shavings or curls. Fresh berries can add a pop of color and a slightly tart counterpoint that’s delicious alongside the sweet layers and rich frosting.

Side Dishes

This cake shines on its own but pairing it with a cold glass of milk, a scoop of vanilla ice cream, or freshly brewed coffee can elevate your dessert experience. The creamy elements in the cake harmonize beautifully with these classic accompaniments.

Creative Ways to Present

Consider serving individual slices with a drizzle of chocolate or caramel sauce. For a party, cut the cake into petite squares, party bites, or serve alongside homemade chocolate chip cookies to emphasize the recipe’s dual inspiration. The playful contrast between cookies and cake is delightful and fun.

Make Ahead and Storage

Storing Leftovers

Leftover Chocolate Chip Cookies and Milk Cake Recipe can be stored in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate the cake tightly wrapped or covered for up to 5 days, allowing the flavors to meld beautifully.

Freezing

You can freeze the cake either whole or as individual slices. Wrap tightly in plastic wrap and then foil to prevent freezer burn. Frozen cake stays delicious for up to 3 months. Thaw overnight in the refrigerator before serving.

Reheating

Since this is a moist cake with creamy frosting, it’s best enjoyed at room temperature. If preferred, warm a slice gently in the microwave for 10-15 seconds to soften the frosting and highlight the chocolate melt.

FAQs

Can I use regular all-purpose flour instead of cake flour?

While all-purpose flour can be used in a pinch, cake flour yields a softer, more tender crumb in this recipe, so it’s best to stick to cake flour for ideal texture.

Is it necessary to use egg whites only in the cake layers?

Yes, using egg whites helps create a light, airy cake with a delicate crumb. Including yolks here would make the cake denser and heavier.

Can I substitute the buttermilk?

Yes, you can substitute buttermilk with regular milk mixed with a tablespoon of lemon juice or white vinegar, allowing it to sit for 5-10 minutes before use.

Can I make the chocolate chip cookie dough filling ahead of time?

Absolutely! The cookie dough filling can be prepared a day in advance and stored in the refrigerator. Bring it to room temperature before assembling the cake.

What’s the best way to prevent the mini chocolate chips from sinking in the cake batter?

Coating the chocolate chips lightly with flour before folding them into the batter helps them stay suspended evenly throughout the cake layers.

Final Thoughts

This Chocolate Chip Cookies and Milk Cake Recipe is a delicious adventure that combines comforting favorites into one unforgettable dessert. Whether you’re baking for a special occasion or just treating yourself, the layers of tender cake, decadent cookie dough, and creamy frosting with chocolate chips is a winning team. Don’t hesitate—dive into this recipe and share the joy with those you love!