There’s always those simple things that remind you of childhood, whether it’s a song, a place, some sort of dish or even a person 😊
I think it’s safe to say that everyone can relate to milk and cookies right! 😉 coming out of the pool after spending the day playing Marco Polo and splashing about to some freshly made cookies along side a glass of fresh milk. Ya’ll know what I’m talking about 😍
I decided to try and see how it would turn out to transform that wonderful treat into cake form. I used a deliciously soft and fluffy white cake recipe as the base. I wasn’t sure what other components to add to the cake as a whole but I was having fun experimenting in the kitchen so just went with the flow according to what ingredients I had 😄
For the cookies part, I had Oreos so I decided to make a milk chocolate frosting for the cake. For an extra ‘milky’ addition, I brushed the cake with a vanilla milk wash just to boost the flavour 😋
I crushed up some Oreos for the topping because of course that’s a must and my little treat was complete 😊
I love how the cake turned out as a whole.I mean just look at how unbelievably soft and fluffy the cake is:
The flavours together worked out so well, the chocolate frosting is light and creamy and the Oreos gives the cake some nice crunch.
My family loved this cake and I hope you do to 😉😄
Remember to tag or hashtag me @dutchbakerblog on Instagram, Facebook or Twitter with all your dutch baker bakes 💙
Milk And Cookies Cake
Makes a 8 or 9 inch round or square cake or 13 – 14 cupcakes.
- 1 1/2 cups cake flour*
- 1 tablespoon cornstarch/cornflour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cups (150gms) + 2 tablespoons sugar
- 1/2 cup (100gms) butter, chopped into pieces
- 1 tablespoon oil (optional but not required if you’re using the milk wash)
- 3 egg whites
- 1/3 cup (80gms) sour cream
- 1/3 cup (80mls) milk
- 2 teaspoons vanilla extract
- 2 tablespoons milk
- 1/4 – 1/2 teaspoon vanilla extract
- Optional, 2 – 3 teaspoons sugar
Milk chocolate frosting
- 125 gms softened butter
- 1/4 cup + 2 tablespoons (35gms) cocoa powder
- 1 3/4 cups (210gms) icing sugar
- 2 – 3 tablespoons whipping cream
- 1/2 teaspoon vanilla extract
Crushed Oreos for topping
- Preheat oven to 160C. Grease and flour a cake pan. In a bowl, whisk together the egg whites, oil, sour cream and vanilla extract and whisk until combined. Set aside.
- In a large bowl, whisk together the flour, baking powder and salt. Add in the sugar and whisk until well combined.
- Add in the butter and whisk until all the flour is moistened and mixture resembles coarse sand.
- Pour in the egg whites/sour cream mix and whip for about 50 – 60 seconds until batter is well combined, smooth and fluffy. It will be thick.
- Pour in the milk and whip until well combined, about 45 seconds. Batter will be slightly thick, smooth and creamy.
- Pour batter into cake pan and bake for 22 – 25 minutes until cooked through and a toothpick comes out clean or with a few moist crumbs. Cool slightly before brushing with milk wash.
For the milk wash
- Whisk ingredients together adding more or less vanilla and sugar to taste.
- Brush over cake and allow cake to cool completely before frosting.
For the frosting
- Whisk butter on high speed until pale and creamy, about 2 minutes. Add in the cocoa powder and whisk smooth.
- Add in the icing sugar alternating with the cream until combined.
- Whisk for another minute or two until frosting is fluffy and creamy.
- Add vanilla and salt to taste.
- Frost cooled cake and top with crushed Oreos. Store in an air tight container for up three days.
*To make your own cake flour, measure 1 1/2 cups/190gms all purpose flour and remove 3 tablespoons. If you have store bought cake flour then use that and leave out the cornstarch. Use as stated in the recipe.
Recipe adapted from The Great Coconut Cake.