Milk & Cookies Cake

No dunking required when you have layers of chocolate chip cake and chocolate chip frosting all covered in milk icing.


  • For the chocolate chip cake:
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/2 cups sugar
  • 3/4 cup butter, at room temperature
  • 3 large eggs
  • 2 teaspoons vanilla
  • 1 1/3 cup buttermilk
  • 1 cup mini chocolate chips, tossed in flour
  • For the cookie dough filling:
  • 1 1/2 cups brown sugar
  • 1 cup butter, at room temperature
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup heavy cream
  • 1 cup mini chocolate chips
  • For the malted milk syrup:
  • 1 cup heavy whipping cream
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 2 tablespoons malted milk powder
  • For the milk icing:
  • 1/4 cup all-purpose flour
  • 2 cups whole milk, divided
  • 2 tablespoons malted milk powder
  • 1 teaspoon salt
  • 2 cups butter, at room temperature
  • 1 1/2 cups superfine sugar
  • 1 tablespoon vanilla extract
  • For decorating:
  • 6 to 8 cups mini chocolate chip cookies


  1. Make the cake:
  2. Preheat oven to 350 degrees, and line three 8-inch cake pans with vegetable oil spray.
  3. In a large bowl, combine flour, baking powder and salt. Set aside.
  4. In a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Add eggs one at a time then add the vanilla. Add the flour mixture and buttermilk alternatively until combined. Mix in chocolate chips. Pour into pans and bake for 30 to 35 minutes until a toothpick comes out clean.
  5. For the filling:
  6. In a bowl, beat the brown sugar and butter with an electric mixer until fluffy. Beat in the vanilla extract. Add the flour and salt and mix until combined. Add cream a little at a time until the mixture reaches spreading consistency (you may not have to use all of the cream). Fold in chocolate chips.
  7. For the syrup:
  8. In a small saucepan, combine heavy cream, sugar, vanilla and malted milk powder. Stir to combine and heat on medium-high heat until mixture comes to a boil. Remove from heat and pour into a glass bowl. Cool to room temperature and store in fridge until cake assembly time.
  9. Make the icing:
  10. In a medium saucepan, whisk together flour and half a cup of milk until smooth. Set over medium-high heat and let cook for 3 minutes, or until slightly hot. Whisk in remaining milk, malted milk powder and salt. Whisk constantly until the mixture has thickened to the consistency of unset pudding (this can take up to 10 minutes). Remove from heat and pour the mixture into a shallow dish. Place in the refrigerator until cool. When cool, mixture will be thick like custard.
  11. In a large bowl of a stand mixer, beat the butter and sugar together until fluffy. Add vanilla and mix well. Beat in cooled flour mixture one tablespoon at a time on medium-high speed. When all the flour mixture is added, beat on high speed until light and fluffy, about 6 minutes until no sugar granules remain.
  12. Assemble the cake:
  13. Place one cake layer on a cake plate and cover the top with a cup of chocolate chip frosting. Smooth out until even and place another cake layer on top of that. Repeat this step until all cake layers are used. Next, cover the layers with the milk icing. Top with chocolate chip cookies. Cake will keep up to 5 days covered at room temperature.