The MILK AND COOKIE CAKE is the easiest and quickest cake you can try to make, the recipe for a delicious cake with only three ingredients, milk, cookies, and baking powder. Perfect to prepare for a tasty snack or breakfast for the whole family or to use up cookies that might have gone stale in the package and are no longer as crisp as when you first opened the box.
To prepare this delightful cake, it takes less than five minutes, and it’s ready to bake immediately! You prepare the milk and cookie cake with cocoa dry cookies; I recommend these over white ones as they provide more flavor to the final result. As for the milk, a plant-based beverage works fine too. You can personalize the recipe by flavoring the batter with vanilla, grated orange, and lemon zest.
Once baked, the cake is delicious eaten plain, maybe with some powdered sugar on top, but also filled with chocolate, jam, or other fillings.
Follow me in the recipe as we prepare together this tasty cake made with milk and cookies; you’ll see how easy and good it is WATCH THE VIDEO RECIPE ON MY YOUTUBE CHANNEL AND SUBSCRIBE NOT TO MISS OTHER EASY AND DELICIOUS RECIPES!
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- Difficulty: Very Easy
- Cost: Very Affordable
- Preparation time: 5 Minutes
- Portions: 22 cm pan
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 12.3 oz chocolate dry cookies (I used Pan di Stelle)
- 1.5 cups milk (a plant-based beverage is also fine)
- 1 packet baking powder
Steps
Preparing the milk and cookie cake is very simple, take the cookies and put them in the jug of a blender, blend them until they are powdered; be sure there are no cookie pieces left.
Add the baking powder, sift it well, then mix to combine the powders.
Now add the milk, pour it slowly into the powders and mix with a hand whisk to combine all the ingredients in the bowl. Once all the milk is poured, continue mixing; you should get a creamy batter without lumps.
Pour the batter into a pan lined with parchment paper, level it, and bake in a preheated oven, if static at 356°F for 30-35 minutes, if convection at 338°F for the same time.
Once the three-ingredient chocolate cake is baked, do the toothpick test to check its doneness, let it cool in its pan, then place it on a plate and, if desired, cover it with powdered sugar. The milk and cookie cake is ready to serve, soft, fragrant, and delicious, according to your Vane!
… Vane’s Tips
The milk and cookie cake keeps for about 5 days under a cake bell or wrapped in cling film.
You can also add some nuts to the batter, such as chopped hazelnuts or almonds.
You can also add chocolate chips if you like.
