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.