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Milk and cookies cake


Serves: 10-12
timePrep time: 60 mins
timeTotal time:
Milk and cookies cake
Recipe photograph by Tara Fisher

Milk and cookies cake

Blondies Kitchen have taken the classic combo of milk and cookies and popped it into a fabulously sweet cake. Decorate it with your favourite biscuits

Serves: 10-12
timePrep time: 60 mins
timeTotal time:

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Nutritional information (per serving)
Calories
970Kcal
Fat
51gr
Saturates
31gr
Carbs
116gr
Sugars
91gr
Fibre
2gr
Protein
10gr
Salt
0.7gr

Blondies Kitchen

Blondies Kitchen

Chelsie Collins and Kristelle Levy are the founders of sweet treat company Blondies Kitchen. They also run a popular Milk & Cookie Bar at Selfridges in London.
See more of Blondies Kitchen’s recipes
Blondies Kitchen

Blondies Kitchen

Chelsie Collins and Kristelle Levy are the founders of sweet treat company Blondies Kitchen. They also run a popular Milk & Cookie Bar at Selfridges in London.
See more of Blondies Kitchen’s recipes

Ingredients

For the cake
  • 250g soft unsalted butter, plus extra to grease
  • 250g golden caster sugar
  • ¼ tsp fine sea salt
  • 5 large eggs
  • 250g self-raising flour
  • 100ml buttermilk
  • 100g Horlicks traditional malt
  • 200g milk chocolate chips
For the buttercream
  • 250g very soft unsalted butter
  • 500g icing sugar, sifted
  • 2 tbsp Horlicks traditional malt
  • 1 tsp vanilla extract
  • 1-2 tbsp whole milk

Step by step

Get ahead

The uniced sponges can be frozen for up to 1 month. Once iced and cut, the cake keeps for up to 4 days in an airtight container.

  1. Preheat the oven to 180°C, fan 160°C, gas 4. Grease 2 x 20cm round cake tins and line the base and sides with baking paper.

  2. Using a stand mixer (or electric beaters), beat the butter, sugar and salt together until pale and fluffy. Gradually add the eggs, one by one, until fully incorporated. If the mixture starts to look like scrambled eggs, add a little of the flour.

  3. Beat in the buttermilk, then the flour and malted milk powder until combined. Tip in the chocolate chips; beat again until just mixed through. Divide the mixture equally between the tins (we use scales to do this – about 650g in each tin) and bake for 30-40 minutes until well risen and golden. A skewer should come out clean when inserted into the middle of the cakes. Remove from the oven and leave to cool in the tin for 10 minutes before turning out on a wire rack to cool completely. 

  4. To make the buttercream, beat the butter and half the icing sugar together until smooth and fluffy. Add the rest of the icing sugar, the malted milk powder, vanilla and 1 tablespoon of milk. Beat until smooth. Add the remaining milk for a fluffy consistency, if needed.

  5. Put a little buttercream on the base of a cake board or stand. Stick one sponge to the base. Spoon over a generous heap of buttercream, working it across the middle until evenly coated. Sandwich the other sponge on top of the cake; coat the entire cake in a thin layer of buttercream. Work out from the middle, pushing the icing down the sides using a palette knife. Chill for 10-20 minutes.

  6. Once the first layer of icing has set, apply a second coat, using a large palette knife. When coated, you can add a swirl to the top of the cake, working back and forth with the palette knife to create this effect. Decorate with extra cookies, if using; serve at room temperature.

Chef quote
This is our favourite combo in cake form

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