Milk & Cookies Cake

Cooking Time

35-45 minutes

Serving Size

10-12 Cupcakes

For those who can’t choose between cookies and cake – now you don’t have to! We took the classic chocolate chip cookie and gave it a glow up by adding brown butter and transforming it into the most irresistible cake you will ever bake! Wesson Vegetable Oil creates light and fluffy cake layers, topped with a delightful buttercream that perfectly compliments the cake.

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CONTAINS:

Dairy (Buttermilk), Eggs

Ingredients

Milk & Cookies Cake

Unsalted Butter, cut into 1" cubes 1 1/4 cups.

Cake and Pastry Flour, sifted 3 cups.

Baking Powder 1 tsp.

Baking Soda 1 tsp.

Salt 1/2 tsp.

Granulated Sugar 3/4 cup.

Dark Brown Sugar, packed 3/4 cup.

Eggs 3 .

Buttermilk, 3% 1 cup.

Wesson Canola Oil 1/2 cup.

Pure Vanilla Extract 2 tsp.

Mini Chocolate Chips 1 cup.

Buttercream

Unsalted Butter, room temperature 2 1/2 cups.

Sweetened Condensed Milk 1 1/4 cups.

Vanilla Bean 1 .

Garnish

Mini Chocolate Chip Cookies 12 .

Method

Cake

Preheat oven to 350°F.

Prepare two 8″ pans by greasing and lining with parchment paper.

Heat butter cubes in a saucepan over medium heat stirring constantly with a heatproof spatula or wooden spoon. Once butter melts, it will start to foam, continue to stir for 5 to 7 minutes or until butter turns golden brown. Remove from heat and pour into a heat-proof bowl (if you keep it in a hot pan it will continue to cook and burn).
Refrigerate until sold but still soft.

Tip: Brown butter can be made a day or two ahead and softened to room temperature.

In a large bowl, whisk flour, baking powder, baking soda, and salt together.

In the bowl of a stand mixer fitted with a paddle, combine butter and sugars. Beat until light and fluffy. Scrape down and add eggs one at a time and beat to incorporate, scraping down the sides of the bowl after each addition. Mix buttermilk, Wesson Oil, and vanilla together. Add flour alternately with milk mixture in two additions and mix for two minutes. Fold in chocolate chips.

Pour batter evenly into two 8″ pans and bake in the center of the oven for 35 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean.

Remove from oven and allow to cool for 15 minutes. Turn cakes out onto a rack or tea towel and allow them to cool completely.

Buttercream

Place butter into the bowl of a stand mixer fitted with paddle. Beat butter on medium speed until light yellow and fluffy, scrape down bowl. Slowly add condensed milk in three additions, making sure to incorporate before each addition, scraping bowl a few times in the process.

Cut vanilla bean in half lengthwise and scrape the bean with a knife to remove the pulp. Add pulp to the icing and fold in gently with a spatula (this will also remove any air bubbles from the icing).

Assembly Method

Level each cake at the crown and cut each layer in half horizontally so that you have 4 layers. Remove the brown baked bottom from one of the layers. To crumb coat, place the bottom layer on your plate or cake board, add approx. 2/3 cup of buttercream and spread to the edge. Place next layer on and repeat until all layers are used. Skim coat your cake with icing to catch the crumbs and refrigerate for 10 minutes. Remove the cake from the fridge and ice fully. Pipe as desired and decorate with mini chocolate chip cookies. Crush a few cookies to decorate base of cake.