There’s something undeniably nostalgic about the combination of milk and cookies. This classic duo has been a comfort food staple for generations, evoking fond memories of childhood treats and cozy moments spent with loved ones. Today, we’re elevating this timeless pairing from an after-school combo to an elegant party centerpiece by introducing the Milk and Cookies Cake Roll!
A rich Chocolate Crème Cake Roll is covered in a smooth buttercream frosting and topped with a white chocolate “milk splash” and mini chocolate chip cookies to create a decorative dessert unlike any other. With this cake in your recipe box, every occasion, big or small, can be turned into a special moment. So, grab your apron and get ready to make a splash with this recipe for a Milk and Cookies Cake Roll!
More Dessert Mashups for You to Enjoy!
Chocolate Cake Shake
This twist on the classic diner dessert mixes the richness of a Chocolate Crème Cake Roll with creamy vanilla ice cream. Then, a heaping helping of homemade whipped cream is added before the cake shake gets loaded with all your favorite toppings. It’s simple, delicious, and choc-full of chocolate flavor. If you’re an ice cream and cake lover, this is a recipe you don’t want to miss!
Cookies and Cream Cake Roll
We’re calling all chocolate lovers, cookie lovers, and cake lovers to the kitchen to get a glimpse of our newest creation: the Cookies and Cream Cake Roll. This decadent dessert is a combination of rich chocolate cake, smooth vanilla-flavored crème filling, light and luscious cookies and cream frosting, and an abundance of crushed chocolate sandwich cookies.
Chocolate Ice Cream Cake
Who says you can’t have your cake and eat ice cream, too? With this Chocolate Ice Cream Cake, you get a mouthwatering combination of two of life’s greatest indulgences: chocolate cake and cookies and cream ice cream. All you need are the necessary ingredients, the right tools, and a good freezer. Soon, you’ll have a frozen treat perfect for all your summer gatherings.
What You’ll Need
- A microwave-safe bowl to melt your white chocolate in.
- A balloon will serve as the mold for your milk splash which you’ll use to decorate the top of your cake roll.
- We recommend using a stand mixer and bowl to make the buttercream frosting. This will help make sure your ingredients are well combined, so you don’t have any large chunks in your frosting. Alternatively, you can use a large mixing bowl and a hand mixer.
- Grab a cake board to place your cake roll on while decorating.
- A turntable is a great tool to have. It allows you to spin the cake around smoothly, so you get a professional, consistent finish on the frosting.
- Consider using a piping bag to apply the buttercream to your cake roll as this will give you more control over the amount of buttercream applied.
- A bench scraper will be used alongside the turntable to frost your cake and evenly distribute your buttercream.
- Use an offset spatula or rounded knife to decorate your cake roll.
Storage Information
A frosted cake can last up to a week when stored in the refrigerator. The frosting helps to lock in the moisture of the cake, keeping it fresh while you wait to serve. If you cut the cake first and then want to store it, put the pieces in an airtight container or cover the cut sections with any leftover frosting you may have. The cake can be stored like this for a week in the refrigerator.
Tips for Making a Milk and Cookies Cake Roll
- You can make this buttercream the day before you assemble your cake roll and refrigerate it overnight. Then, when you’re ready to start decorating your cake, take it out and let it come back up to room temperature. You may need to mix again for a few minutes before applying.
- When you make your chocolate milk splash, we recommend placing the balloons on a parchment-lined cookie sheet after they’ve been dipped in the chocolate. Then, transfer the cookie sheet to the refrigerator to let the chocolate set. This typically takes at least 30 minutes.
- We recommend using quality baking chocolate when making your chocolate milk splash. Higher quality chocolates become smooth and viscous when melted while poorer quality chocolate or chocolate chips will become brittle and crack apart after chilling.
How to Make a Milk and Cookies Cake Roll
Servings: This delicious Milk and Cookies Cake Roll will serve approx. 8 people, making it perfect for sharing at any gathering or celebration.
Ingredients
- 1 Dutch Apron® Bakery Chocolate Crème Cake Roll
- White chocolate
- Mini chocolate chip cookies
- Mini chocolate chips
- Buttercream frosting
- 2 c. unsalted butter, room temperature
- 1 tbsp. vanilla extract
- 1 tsp. salt
- 7 c. powdered sugar, sifted
- 2 tbsp. heavy cream
Instructions
Create the Milk Splash
- Place the white chocolate in a microwave-safe bowl and melt in intervals of 30 seconds until completely melted. Stir between each interval.
- Blow up a balloon until it is halfway inflated. Pour the melted white chocolate over the top of the balloon, allowing it to drip down the sides and creating a splash effect.
- Leave the balloon upside down to allow the chocolate to harden completely.
- Once the chocolate has hardened, carefully pop the balloon and remove the pieces from the chocolate. Set the milk splash aside.
Prepare the Buttercream Frosting
- In your stand mixer, beat the butter until smooth and light in color, about 2 minutes.
- Turn the mixer on low and slowly add your powdered sugar. Once it has been completely incorporated, add in the cream, salt, and vanilla extract. Mix until all ingredients are well combined.
- Once combined, stop the mixer and scrape down the sides of the bowl. Mix an additional 1-2 minutes or until the frosting is smooth and fluffy.
Frost Your Cake Roll
- Take your Chocolate Crème Cake Roll out of the packaging. Place a small amount of white buttercream on your cake board and place the cake roll on it vertically, so it is standing up on one end.
- Carefully move the cake and cake board to your turntable.
- Place your buttercream into your piping bag and, starting from the bottom of your cake roll, pipe a ring of buttercream all around the base of the cake roll, slowly turning the turntable as you go.
- Pipe a ring right above the previous ring all the way around the cake.
- Repeat until you reach the top of your cake roll. Fill the top with buttercream.
- Take your bench scraper and slowly start smoothing the buttercream on the sides of your cake while rotating your turntable. Scrape about half the cake then wipe off the excess frosting from the bench scraper.
- Use your offset spatula or knife to create textured lines in the buttercream and give your cake a more rustic appearance. You can do this by taking your tool and pressing it lightly into the buttercream as you spin your turntable. Do this until your whole cake roll has that rough, textured look.
Decorate Your Cake Roll
- Press about 10-12 mini chocolate chip cookies into the buttercream around the middle of the cake. You will end up with a ring of cookies going around your entire cake roll.
- Fill in the gaps between the cookies with mini chocolate chips.
- Place the milk splash you made earlier on top of the cake, securing it with a dollop of buttercream.
- Finish by adding a mini chocolate chip cookie inside the milk splash, securing it with a dollop of buttercream or a small amount of melted chocolate.
The Milk and Cookies Cake Roll is the ultimate treat for all the dessert lovers out there. With its chocolate base, smooth buttercream, and delicate milk-and-cookies-inspired decorations, this recipe is the perfect mixture of elegant and fun. And it promises to be a hit at any gathering from a PTA meeting to a backyard barbeque to a back-to-school bash. Now, gather your ingredients, roll up your sleeves, and splash down into the delicious world of milk and cookies.
