This was the very first drip cake I ever made. Since then I’ve made hundreds….literally. The Milk and Cookies Drip Cake is still one of my favorites because of the nostalgic flavors and simplistic design. I mean, who doesn’t love milk and cookies?
The cake is my vanilla cake recipe with mini chocolate chips in the batter. Then I make a vanilla Italian meringue buttercream to represent the “milk.” This cake is also great with chocolate ganache or my eggless cookie dough or even some chocolate chip cookie crumbs between the layers.
I use my chewy chocolate chip cookie recipe and roll teeny tiny little cookie dough balls in my hands before baking. They only take a few minutes to bake! Those go along the outer bottom edge of the cake and nestled into the rosettes on top of the cake.
I make a thin ganache for the drip. You can either cover the entire top of the cake and guide the drip over the sides with the back of a spoon, or you can put the ganache into a squeeze bottle and just squeeze it close to the edges so it drips over. This allows you a little more control. The top is pretty much covered with rosettes anyway, so it won’t be noticeable.
I like a tall cake so I use three 6″ layers of cake which is perfect for this cake recipe. If you want to do three 8″ layers you’ll need to 1 1/2 times the recipe.
You can use any vanilla buttercream you like, but in my opinion Italian meringue buttercream is the best option for this cake. Its silky smooth texture looks milky and it pairs beautifully with the flavors of the cake and cookies.
The ganache I make for a drip cake is a different ratio from the ganache I use in other recipes. To get the drip to run nicely down the sides, you need the consistency to be just right. I have found that 100g of dark or semi-sweet chocolate and 240g of heavy whipping cream is the perfect ratio. It’s pretty close to one cup of each. Bring the cream to a simmer and pour over the chocolate. Let it set for about 5 minutes and then whisk until smooth. Don’t pour over the cake immediately or it will melt the buttercream.
Always chill your cake after the final coat of buttercream until the buttercream gets nice and solid. It only takes 10-15 minutes in a cold fridge. Let the ganache cool (but not so long that it sets up) and then place it on top of the cake. Use the back of a spoon or mini offset spatula to gently spread the ganache toward the outer edge of the cake so that it drips over. Or put the ganache in a squeeze bottle and squeeze it right at the edge to control where the drip goes. You can always go back and cover the top of the cake with ganache if you choose.
Allow the ganache time to set up. You can stick it in the fridge for a few minutes to speed up the process. Fill a piping bag halfway with buttercream and using the 1M tip pipe rosettes all around the outer border of the cake. Stick the tiny cookies into each rosette.
Place the cookies around the bottom border of the cake. Or you can use mini chocolate chips like I did in the picture above.
Milk and Cookies Drip CakeCourse: DessertCuisine: AmericanDifficulty: Easy
Chocolate chip cookie cake with Italian meringue buttercream and mini cookies.
Cake Flour 270g
(1 3/4 cups)
Baking Powder 1 1/2 tsp
Baking Soda 1/2 tsp
Salt 1/2 tsp
Unsalted Butter 57g
2 Large Eggs
Sour Cream 75g
Vegetable Oil 90g
Vanilla 2 tsp
Mini Chocolate Chips 150g
Italian Meringue Buttercream
- Preheat oven to 325°F. Spray/butter and parchment three 6″ round cake pans.
- Measure dry ingredients into medium sized mixing bowl or into your stand mixer and mix on low speed until combined.
- Cut butter into cubes and add to dry ingredients. Mix on low until butter breaks down to pea sized chunks, about 2 minutes.
- Measure wet ingredients into a small bowl and whisk until well combined. Add to dry ingredients and mix until just combined. Finish mixing by hand with a spatula.
- Add mini chocolate chips and mix by hand just until combined.
- Pour into prepared pan(s) and bake for 25-28 minutes, or until a toothpick inserted in the middle comes out clean.
- Make sure your butter is cool but not cold. I like to take it out of the refrigerator about 45 minutes before I start baking.