Cookie Brownie Chocolate Cake Dairy-Free Egg-Free

Who doesn’t love cookie cake? A big, thick slice of soft and chewy cookie topped with frosting or dairy-free ice cream is my idea of the perfect dessert. And it’s easy to bake at home. In fact, I think my dairy-free chocolate chip cookie cake recipe rivals Mrs. Fields and the Great American Cookie Company! It’s soft but chewy, perfectly sweetened, and neighborhood-approved.

Believe it or not, mastering a good dairy-free chocolate chip cookie cake recipe isn’t that simple. Cookie recipes don’t always transition perfectly into cake or bar format. But this version works wonderfully and is quite versatile. I’ve even covered ingredient and pan options and have answers for your cookie cake FAQs.

Is this a Cake or a Cookie?

It’s basically a thick cookie baked in a cake shape that you can decorate. So it’s more on the cookie side. You can bake it thicker, with the tips below, but it will still be more soft, dense, and gooey like a tall Tollhouse cookie rather than fluffy like a cake.

Will this Recipe Work as a Layered Cookie Cake?

It does! First, make sure the cookie cake layers are completely cool. Carefully remove the parchment from one layer, and place it on a serving plate. Frost the top. Carefully remove the parchment from the second layer, and place it on top of the frosting. Decorate the top with the frosting. The dairy-free vanilla buttercream frosting recipe with this dairy-free chocolate chip cookie cake does make enough for a two layer cookie birthday cake if you aren’t frosting the sides.

Is it Better to Bake Two Smaller Cookies Cakes or One Bigger One?

I prefer to bake it as two standard 8-inch cakes (or 7-inch for thicker), because it easily portions into perfectly-sized “cake” wedges. The image below shows the thickness when baked in two roughly 8.5-inch pans, which is about a 1/2-inch. Larger cookie pizzas are difficult to serve as slices, because you have to cut them very thin and narrow. Cookie is more fragile than pizza crust! That’s why many people end up cutting the larger cookie cakes into squares.

Can you Make this Cookie Cake on a Baking Sheet?

Yes, I have made it on a regular baking sheet. It does spread a little, and makes more of a cookie pizza, but is still delicious. Simply pat the dough into a round that’s about 1/2-inch thick and bake as directed. Use a regular pan and not a baking stone. We tried it on a baking stone and the underside was undercooked while the top toasted up.

Will Square or Rectangular Pans Work?

A 9×13-inch pan works great if you want one big rectangular cake. It has about the same area as a 12-inch round pizza pan. One 9-inch square pan or two 8×6-inch rectangular pans will also work great if you want a slightly thicker dairy-free cookie cake. Two 8-inch square pans can also work, but the cakes will be very thin.

Can I Use Butter Flavor Shortening or Plant Butter?

You can definitely use butter flavor shortening. I just prefer to bake with non-hydrogenated shortening, but Crisco products also work well. I do not like to use buttery spreads or plant-based butter alternative in this recipe because it causes the cookie cake to be a little greasier. Butter alternatives contain both oil and water, which can separate a bit when baking dense sweets. The water moisture can also affect how well they keep.

Why Do You Blend the Salt with the Wet Ingredients?

So many home cooks use salt that’s coarser than the very fine salt we grew up with. I like to blend it with the wet ingredients to help it dissolve more before baking. When added with the dry ingredients, little bursts of salt often remain in dense baked goods. This recipe is purposely lighter on salt than many others. If you want to bump up the flavor a smidgen, you can use 3/8 teaspoon salt. I tested with 1/2 teaspoon, and it was a little too salty for my tasters.

Why Does this Dairy-Free Chocolate Chip Cookie Cake Use Egg?

Just one egg really improves the texture of this cookie cake and also helps to prevent greasy dough. It emulsifies the ingredients together and helps to retain the right balance of moisture and lift. You can use our Egg Substitute Guide if you want a vegan cookie cake, but I highly recommend using the egg if you can. If you confuse eggs with dairy, you’re not alone! See this post: Are Eggs Dairy?

What Chocolate Chips do You Recommend?

I use Enjoy Life Mini Chips when baking this chocolate chip cookie cake. They’re allergy-friendly, and I prefer mini chips since they disperse best in this style of cookie. For something a little different, you can use their White Mini Chips, or a combination of the two. If you opt to use regular-sized morsels, I would make the thicker version of this cookie cake.

By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, soy-free, and vegetarian. Just be sure to choose the shortening and chocolate chips that suit your dietary needs.

For egg-free and vegan cookie cake, see our Egg Substitute Guide. With egg substitutes, there will be a slight change in the texture, and you might see a little more greasiness with the dough.

For gluten-free cookie cake, I would recommend trying an all-purpose gluten-free baking blend, like King Arthur Measure for Measure. We haven’t tested this yet, but a friend swears by that product for nearly all baked recipes. I do recommend using the egg, rather than an egg substitute, if using gluten-free flour.

  • 1½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ cup shortening (I use Spectrum)
  • ½ cup packed brown sugar
  • ¼ cup sugar
  • 1 large egg
  • 1½ teaspoons vanilla extract
  • ¼ teaspoon salt
  • ¾ cup dairy-free mini chocolate chips, or more if desired (I use Enjoy Life Mini Chips)
  • Preheat your oven to 350°F and line 2 (8-inch) cake pans or 1 (12-inch) pizza pan with a square piece of parchment paper. You want the corners to come up just a little bit. (See below for Pan Size and Thickness Options.)
  • In a medium bowl, whisk together the flour, baking soda, and baking powder.
  • In a mixing bowl, beat the shortening, sugars, egg, vanilla, and salt until creamy.
  • Add the dry ingredients to your mixing bowl, and mix or stir to combine. Fold in the chocolate chips.
  • Press the cookie dough evenly into your prepared pan(s).
  • Let the cookie cake(s) cool in the pans.
  • Once cool or mostly cool, run a knife around the edge, if needed, and lift the cookie cake out using the corners of the parchment. Place it on a cutting board or surface to cut, or carefully remove the parchment and place it on a serving platter.
  • The cookie cake can be stored covered at room temperature for a few days or frozen for longer storage. Once frosted, store leftovers in the refrigerator or freezer.
  • In a mixing bowl, beat the butter alternative, ½ tablespoon milk beverage, and vanilla with a hand mixer until smooth.
  • Gradually add the powdered sugar, beating on low until combined. Once combined, beat on medium or high for 1 minute. If the frosting is too thick, add more milk beverage, 1 teaspoon at a time, as needed.
  • Pipe the frosting onto your cookie cake(s). It is enough to decorate the edges and centers or to spread on the tops.
  • Store the frosting in an airtight container in the refrigerator for up to 1 week. It can be frozen.

Serving size:  Calories:  Fat:  Saturated fat:  Carbohydrates:  Sugar:  Sodium:  Fiber:  Protein:

More Favorite Dairy-Free Cookie Recipes

Dairy-Free Samoa (Caramel DeLite) Girl Scout Cookies

Vegan Sweet Potato Cookies with Maple, Brown Sugar, and Cinnamon

This chocolate cake is so easy to make with only 2 ingredients and tastes just like a regular chocolate cake. It comes out fluffy, moist and fudgy. This cake doesn’t need any eggs, butter or milk. It also doesn’t need to be baked. The cake is ready in about 10 minutes, including cooking time.

This chocolate cake is a great cake to make when you need a quick dessert. What I love about this cake is that it tastes as good as a regular chocolate cake that usually will take you about an hour to make. Eat it right after it is cooked and it is so fluffy and moist. If you eat it after it has cooled, the cake is very chocolatey and fudgy.

This cake is inspired by the viral 2 ingredient Oreo mug cake and 3 ingredient chocolate cake (using Oreos) recipes. But this recipe is even easier!

  • Oreos
  • Water

Oreos: The main ingredient in this cake is Oreo cookies. You don’t need to use the Oreo brand but you need to use a similar kind of chocolate sandwich cookie. The cake relies on the ingredients contained in the Oreo cookie to make a cake.

Water: Most recipes make this cake with milk but it’s not needed. You have enough fat from the cream fillings, so water works just as well (it actually makes the cake lighter and fluffier).

How to Make Oreo Chocolate Cake

Most of the recipes I came across involved separating the cookies from the cream, crushing the cookies by hand and then mixing in the milk. That is a lot of work, especially separating the cream from the cookies. But you don’t need to do that for this recipe. You just add the whole Oreos and the water and blend until you have a smooth batter. Then your batter is ready to be cooked.

For best results, this cake should be cooked in the microwave. If you don’t have a microwave, you can try steaming or baking in the oven but the texture is not as light and fluffy as the microwave version.

Cake Texture and Flavor

If you enjoy this cake soon after it is cooked, it is incredibly fluffy and moist. As it cools, it does become a little more dense and it becomes more like a fudgy chocolate cake. I like it both ways.

I refer to this as a chocolate cake because it tastes like a chocolate cake. It doesn’t taste like an Oreo cake even though it is made mostly of Oreos. It does have a faint taste of cookies and cream but the dominate flavor is chocolate.

More Easy Cake Recipes

  • Grease a 6 inch round silicone cake pan.
  • Let cake cool a few minutes before removing from pan. If desired, you can frost the cake before serving. I added chocolate ganache on top and sprinkled some crumbled Oreos.
  • Because microwaves differ in wattage, be careful not to overcook. It’s better to start with less cooking time and increase as needed.
  • This recipe makes a small 6 inch cake. If you don’t have a microwave-safe 6 inch round cake pan you can use something else that is microwave-safe and similar in size like a medium glass bowl, etc.
  • I used this 6 inch silicone cake pan.*
  • I used my Vitamix blender* to make this batter and did not need to crush the cookies first. If your blender is not powerful enough to crush the cookies, you can first crush them by hand (place them in a bag and crush with something heavy) and then add them to your blender to blend with the water.
  • *This product link is an affiliate link. This means I earn a small commission from qualifying purchases.
  • If you want a bigger cake, you can make 1.5 times the recipe and cook in a 7 inch round cake pan (make sure it’s microwave-safe). I used a 7 inch glass and silicone springform pan that I usually use in my Instant pot. Cooking time will be around 9 minutes.
  • Optional chocolate ganache frosting: You will need 2 oz of heavy cream and ½ cup of chocolate chips. If you need to make your frosting dairy-free, it is possible to substitute heavy cream with milk alternatives or coconut cream, but your ganache consistency will be thinner. Heat heavy cream in microwave until scalding and then pour over chocolate chips. Immediately start stirring until chocolate is completely melted and smooth. Frost over cake. If desired, take one Oreo cookie and crumble it up and sprinkle the crumbs on the edges of the cake.
  • Estimated nutrition does not include frosting.

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

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A quick and easy cake when you need a cake as soon as possible. This cake can be made with just pantry staples. No eggs, milk or butter are required. It’s a simple one-bowl recipe and the batter can be mixed by hand. The cake comes out fluffy and soft.

I recently tried an Emergency Cake recipe from the 1930s. While it was fairly simple to make, the long list of ingredients made me feel like it wasn’t really a cake recipe that I could rely on in an emergency. It required all the ingredients you would normally need to make a cake (eggs, butter, milk, flour, etc). When I think of emergency cake, I think of a cake with less ingredients. Something you can make without having to go to the grocery store. So today I’m sharing my emergency cake recipe. This is my go-to cake recipe when I need to whip up a homemade cake quickly. I love that it can be made with ingredients I already have in my actual pantry (no refrigerator items!).

  • Flour
  • Baking Powder
  • Salt
  • Sugar
  • Vanilla
  • Vegetable Oil (or butter)
  • Water

Baking Powder: Make sure to use baking powder and not baking soda

Sugar: This cake is sweetened with regular granular white sugar.

Vanilla: I used pure vanilla extract.

Vegetable Oil: While you don’t need to use vegetable oil, you do want to use a neutral flavor oil or you will taste it. I find vegetable oil works best. If you have butter available, the cake also works with melted butter. I prefer to make the cake with butter, but the vegetable oil version works well too if you are out of butter.

Water: Water helps make this cake very light and fluffy.

How to Make Emergency Cake

You can either mix the batter with an electric mixer or by hand with a whisk. First, combine all the dry ingredients. Give the dry ingredients a quick sift so that the mixture becomes light and powdery. Then add in the vanilla, oil and half of the water. Mix the batter until no flour lumps remain. It’s important to remove all of the flour lumps before adding in the remaining water. Then add in the remaining water and mix until the water is fully incorporated.

Emergency Cake versus Depression Cake

This cake is similar to depression cake or crazy cake in that it doesn’t need eggs, butter or milk. However, it is made with baking powder whereas depression cake is usually made with baking soda and vinegar. And it does make a difference. Crazy cake has a much looser crumb. This cake has a tighter crumb, more like traditional cake.

  • cups (228 g) all purpose flour
  • tsp (12 g)
  • tsp (3 g)
  • cup (198 g) granulated white sugar
  • tbsp (7 ml)
  • cup (59 ml) or melted butter
  • cup (237 ml)
  • Preheat oven to 350°F (177°C). Line an 8 x 8 inch baking pan with parchment paper.
  • In a large mixing bowl, add flour, baking powder, salt and sugar. Whisk until evenly combined. Then do a quick sift of your mixture by running your whisk rapidly back and forth through the flour until it looks light and powdery. This is an important step because it makes it much easier to mix your batter and not overwork it.
  • Add in vanilla, oil and half of the water. Do not add the entire amount of water, otherwise you won’t be able to mix out the flour lumps. Whisk until your batter is smooth and no flour lumps remain. Your batter will be very thick. Once batter is smooth, add in remaining water and whisk again until batter is smooth.
  • If you have self-rising flour, this cake can also be made with self-rising flour. Simply use 1 3/4 cups (230 g) of self-rising flour and do not add baking powder and salt into the cake (since it’s already in the self-rising flour).
  • This cake can also be baked in an 8 inch round cake pan.
  • If you have butter, you can use melted butter instead of oil. I think butter gives the cake a slightly better texture and flavor but the oil version is still pretty good.
  • Estimated nutrition does not include frosting.

Looking for a creative 3-layer cake that kids will love?

We’ve got you covered! Check out this awesome chocolate cake I recently made for my teen.

Brownie, chocolate chip cookie, and chocolate cake all put together with chocolate icing.

It’s dairy-free, egg-free, and nut-free! But nobody would know.

Don’t think you need to be a gourmet baker to pull this off.

I’ll show you how a basic home baker, like me, can get this done.

See the tips below!


Keep a close eye on each layer as it bakes and pull each layer out of the oven right when it tests done. In other words, don’t bake all 3 layers for the same amount of time. You want each layer to taste its best!

he wouldn’t give me a straight answer.

He’s not picky. And he’s not real demanding. He said he was happy with anything.

But after prodding a little more, he did chime in that chocolate frosting is his favorite.

I knew cookie cakes have also been one of his favorites, but I wanted to do better than that.

Did he want cookie? Did he want cake? Maybe I should do both!

Why stop there, though. I added brownie to the plan, another one of his favorites.

I guess the kid really does like chocolate like his mom.

A cookie, brownie, chocolate cake? Why not!

And surprisingly, it wasn’t too hard.

Not only did our family love it, but so did kiddo’s friends who kept stopping by for a piece, ha!

Nobody would guess this was dairy-free PLUS egg-free.

And it was nut-free, too, of course.

I made it in one afternoon. Here’s how!


  • having good non-stick pans
  • our basic-ingredient cake, cookie, and brownie recipes
  • you can use store-bought icing
  • you don’t have to icing the sides

See the steps below.


  • one to three 9″ round cake pans, all the same
  • mini muffin pan, optional
  • a cake stand
  • two tubs of chocolate frosting, dairy-free
  • cake decorating tools, optional
  • brownie, cookie,  and cake ingredients

Cake Pans – Here are the very best 9 inch round cake pans (affiliate). They are made in the USA and are silicone coated non-stick. I don’t need to grease these pans and the cake, brownies, cookie pop right out. Plus, cleaning them is a breeze! They are worth the investment, I own two.

Frosting – Here’s the dairy-free chocolate frosting we use, when we don’t make it homemade. Always double-check ingredients and call the company if you must. Ingredients can change at any time.

Decorating Tool – The cake decorating tool (my sissy’s link) I use is from Pampered Chef. It’s truly amazing and makes decorating cakes easy and fun. Plus it’s simple to clean, and all parts are reusable.

See our quick video in this post for a visual.

You can use the same pan for each layer. Just make sure you wash it and let it cool between making each layer. If you have two pans, you can bake the cake and cookie cake at the same time. Just make sure you pull them out right when each one is done, it may not be the same time. The brownie should bake faster than the cake and cookie so I do that one separate with the mini brownies.

1. Bake a 9 inch chocolate cake. Here’s our dairy, egg, nut free cake recipe.

2. Bake a 9 inch cookie cake. Here’s dairy, egg, nut free cookie cake recipe.

3. Bake a 9 inch pan of brownies. Here’s our dairy, egg, nut free brownie recipe. Or use an allergy-safe box mix if you can. If you have extra brownie batter like I did, you can make mini brownies to garnish the top of the cake.

4. Let all three baked layers cool completely. Remove the layers from the pans.

5. On a cake plate, set the brownie down first. Icing the top with a spreader. Along the edges, dot icing with a decorating tool (optional) for a more polished finished look.

6. On top of the frosted brownie, layer the cookie cake. Icing it the same same way. Spread frosting all over the top. Dot with a decorating tool along the edges (optional).

7. On top of the frosted cookie, layer the chocolate cake. Icing it the same way, too. Spread chocolate frosting all over the top. Dot with a decorating tool along the edge.

8. Dot icing in the center to insert a candle into.

9. If you baked mini brownies in a mini muffin tin, secure them around the cake edge with more dots of chocolate icing. If you don’t have mini brownies made, these store-bought soft cookies would be fun to use on top, if they work for your allergies.

10. Put a lid on top of your cake stand and have fun serving your awesome allergy-friendly brownie cookie chocolate cake!

As you can see, this isn’t hard. With just some time and patience and the right tools, you’ll be well on your way to an epic 3-layer cake like this.

If you make it, let us know! We would love to hear and see.

This Milk and Cookies Cake recipe tastes like your favorite chocolate chip cookies dunked in a glass of cold milk! The cake is so moist and filled with chocolate chips, then topped with a sweet, milky frosting and ganache.

Chocolate Chip Cake

If you love the taste of chocolate chip cookies dipped in milk, you need to try the Milk and Cookies Cake.

Not only is it delicious and sweet, but it’s also easy to prepare. The whole family will love this fun cake!

Why You’ll Love this Milk & Cookies Cake Recipe

  • Flavorful: This cake has a unique flavor that is similar to a chocolate chip cookie dipped in milk.
  • Chocolatey: This cake has chocolate chips throughout it and is topped with an easy ganache, giving it the perfect chocolate taste.
  • Impressive: Although not hard to make, this cake stands tall and is a decadent treat. Everyone will love this easy dessert!

How to Make Milk and Cookies Layer Cake with Chocolate Ganache

Be sure to see the recipe card below for full ingredients & instructions!

  • Whisk your flour with baking soda, salt, and baking powder.
  • Cream the sugar and butter.
  • Toss in your milk, vanilla, and sour cream.
  • Add your flour, stir to combine, and then fold in the chocolate chips.
  • Divide your batter between two cake pans and bake for 35 minutes.
  • Make your frosting while waiting for the cakes to cool.
  • Add the frosting to a piping bag and get ready to use it.
  • Warm your heavy cream in a microwave and pour it over the chocolate chips, stirring to melt them.
  • Place your first cake layer on a plate, spread frosting on top, and then place the second layer over it.
  • Frost the top of the cake and then the sides before pouring the ganache on top and spreading it over the edges of the cake.

What flavor is milk and cookies cake?

The cake is vanilla with chocolate chips in the mixture. It tastes like a giant chocolate chip cookie!

What should I do if I don’t have buttermilk?

If you don’t have buttermilk, you can use this homemade buttermilk recipe or substitute with an equal amount of milk.

Why isn’t my milk and cookies cake rising properly?

If your cake is a bit flat, that’s most likely because you didn’t add enough baking powder. Also, be sure to check the expiration date on your baking powder! If it’s expired, it just won’t do the trick.

Why is my milk and cookies cake dry?

A dry cake can be caused by 2 things. You may have measured the ingredients incorrectly, or you might have overmixed the batter. It’s important to scoop and level your ingredients if you’re not using a scale, and it’s important to have a light hand when mixing the batter.

What is chocolate ganache?

Ganache is a smooth chocolate that hardens slightly at room temperature and creates a decadent tasting treat.

Recipe Tips and Tricks

  • Be sure to use a toothpick to check the center of each cake before removing the cake pans from the oven.
  • You can use chocolate chunks instead of chocolate chips when preparing the ganache for the cake. It depends on what you prefer.
  • Store your cake in an airtight container and put it in the refrigerator to keep it fresh. You can keep it refrigerated for up to 4 days.

Prepare this tasty Milk and Cookies Cake with ease. It’s a delicious cake that you can enjoy as a dessert after dinner or for any special occasion.

If you make this recipe be sure to leave us a comment or rating. Enjoy!

Total Time :

For the Cake

  • 360 grams, see note
  • 283 grams, room temperature (2½ sticks)
  • 200 grams, room temperature
  • 227 grams, room temperature
  • 57 grams, room temperature
  • pure vanilla extract
  • mini chocolate chips

For the Frosting

  • 452 grams, room temperature (4 sticks)
  • sweetened condensed milk 396 grams (1 can)
  • pure vanilla extract

For the Ganache

  • Preheat oven to 350°F. Line 2 9-inch round cake pans with parchment and spray with nonstick spray. Set aside.
  • In a small mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.3 cups cake flour, 2½ teaspoons baking powder, ¾ teaspoon baking soda, ½ teaspoon kosher salt
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed for 1 minute. Add in the eggs and beat for another minute. Add in the buttermilk, sour cream, and vanilla and mix to bring together. 2 cups granulated sugar, 1¼ cups unsalted butter, 4 large eggs, 1 cup buttermilk, ¼ cup sour cream, 1 tablespoon pure vanilla extract
  • Add the flour mixture to the wet ingredients and stir just to combine. Fold in the chocolate chips.1½ cups mini chocolate chips
  • Divide the batter evenly between the 2 cake pans and place them into the oven to bake. Bake for 35 minutes, or until a toothpick inserted comes out clean or with moist crumbs. Once baked, remove from the oven and place onto a cooling rack.
  • While the cakes are cooling, make the frosting. Place the butter, sweetened condensed milk, and salt into the bowl of a stand mixer fitted with a whisk attachment. Whip on high for 3 minutes, or until the mixture is fluffy. Add in the powdered sugar and vanilla and whip for another 1-2 minutes. Fill a piping bag fitted with a tip with ½ cup of frosting.2 cups unsalted butter, 14 ounces sweetened condensed milk, ¾ teaspoon kosher salt, 2¼ cups powdered sugar, 1 teaspoon pure vanilla extract
  • To make the chocolate ganache, warm the heavy cream in the microwave for 45-60 seconds. Pour the heated heavy cream over the chocolate chips and let set for 30 seconds to allow the chocolate chips to begin to melt. Whisk together until a smooth ganache has formed. Let the ganache set and cool while you frost the cake.½ cup heavy cream, ¾ cup chocolate chips
  • Place the first cake layer onto a plate or cake stand. Spread ⅓ cup of frosting onto the bottom layer. Place the second layer on top of the bottom layer. Frost the top of the cake first and then the sides. To smooth the sides of the cake, hold an offset spatula parallel to the cake at a 45-degree angle and pull the frosting around the cake, filling in any holes as you go. It may take several turns around the cake to get it as smooth as you would like. Once the sides are smoothed, there should be a sort of frosting wall around the top edge of the cake. Pull the offset spatula towards the center, in a circle, smoothing the wall and creating a smooth edge around the cake.
  • Once the cake is frosted, pour the ganache on top and spread it to the edges of the cake and allow it to drip down the sides. Pipe little swirls of frosting in a ring formation around the edge of the cake on top of the ganache. If you so desire, sprinkle some mini chocolate chips on top of the frosting swirls.
  • Cake Flour: If you don’t have cake flour, you can make your own by measuring 1 cup of all-purpose flour, removing 2 tablespoons from the cup, and adding 2 tablespoons of cornstarch. Whisk together and sift well before using.
  • Be sure to use a toothpick to check the center of each cake before removing the cake pans from the oven.
  • You can use chocolate chunks instead of chocolate chips when preparing the ganache for the cake. It depends on what you prefer.

Storage: Store milk and cookies layer cake in an airtight container in the refrigerator for up to 4 days.

Milk and Cookies Layer Cake Recipe

Amount Per Serving (1 slice)

% Daily Value*

Saturated Fat 42g

Trans Fat 2g

Polyunsaturated Fat 3g

Monounsaturated Fat 16g

Vitamin A 1964IU

Vitamin C 1mg

* Percent Daily Values are based on a 2000 calorie diet.

Hi, I’m Becky! If you love sweets, you’re in the right place! We are all about the easy dessert recipes for every occasion.

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