Cookies & Milk Bundt Cake

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For our Bundt of the Month club, we’re always asking, “Can we Bundt it?” For cookies and milk, the answer is yes! We take the flavors of chocolate chip cookies and milk and reinvent the undeniable duo into an incredible Bundt cake. There are few desserts more iconic than the chocolate chip cookie—and some of us can’t resist the urge to sample the dough before it’s baked. Our egg-free cookie dough recipe is the most decadent way to enjoy this unbaked dough without worry. In our most delicious Bundt experiment yet, we stir up edible cookie dough—swapping out wheat flour for almond flour and omitting eggs—and expertly pack the delicious dough into a chocolate chip-studded Bundt cake. A thick, ivory glaze mimics the classic cookie pairing of milk, while highlighting Nordic Ware’s Elegant Party Bundt Pan’s signature curved ridges. With each bite of cake that’s made tender with whole milk and crème fraîche, you’ll encounter a tunnel of cookie dough, rich with brown sugar and speckled with vanilla bean paste. Our May Bundt of the Month is the flavor combo you’ve been waiting for!

Looking for more Bundt inspiration? Sign up for the Bundt of the Month Club here and get baking today!

5.0 from 1 reviews
Cookies & Milk Bundt Cake
 
Makes 1 (10-cup) Bundt cake
Ingredients
  • 1 cup (227 grams) unsalted butter, softened
  • 1½ cups (330 grams) firmly packed dark brown sugar
  • ½ cup (100 grams) granulated sugar
  • 4 large eggs (200 grams), room temperature
  • 2 teaspoons (12 grams) vanilla bean paste
  • 2⅔ cups (333 grams) all-purpose flour
  • 1¼ teaspoons (3.75 grams) kosher salt
  • ¼ teaspoon (1.25 grams) baking soda
  • ⅔ cup (160 grams) crème fraîche, room temperature
  • ¼ cup (60 grams) whole milk, room temperature
  • 8 ounces (226 grams) 60% cacao bittersweet chocolate baking bars, chopped into ¼-inch pieces (about 1⅓ cups)
  • “Cookie Dough” Filling (recipe follows)
  • Creamy Milk Glaze (recipe follows)
  • Garnish: chopped chocolate chip cookies
Instructions
  1. Preheat oven to 325°F (170°C).
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium-low speed just until combined. Increase mixer speed to medium, and beat until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla bean paste.
  3. In a medium bowl, whisk together flour, salt, and baking soda. In a small bowl, whisk together crème fraîche and milk. With mixer on low speed, gradually add flour mixture to butter mixture alternately with crème fraîche mixture, beginning and ending with flour mixture, beating just until combined after each addition and stopping to scrape sides of bowl. Fold in chocolate.
  4. Spray a 10-cup Bundt pan with baking spray with flour. Spoon batter into prepared pan. Firmly tap pan on a towel-lined counter several times to settle batter and release any air bubbles.
  5. Bake for 50 minutes. Rotate pan and loosely cover with foil to prevent excess browning, if necessary. Bake until a wooden pick inserted near center comes out clean, 12 to 18 minutes more. Let cool in pan for 15 minutes. Invert pan onto a wire rack; tap rack with pan on counter a few times to help loosen cake. Remove pan, and let cake cool completely on a wire rack.
  6. On a cutting board, place cooled cake upside down. Using a small knife, cut a 1½-inch-wide trench in bottom of cake, leaving a ¾-inch border around all edges. Using a small spoon, remove top layer (¼ to ½ inch thick) from trench, reserving removed cake pieces; set aside. Repeat until you have a 1¼- to 1½-inch-deep trench, keeping large pieces intact.
  7. Spoon “Cookie Dough” Filling into trench, smoothing into an even layer; cover with reserved top layer, trimming pieces to fit and using extra cake pieces to patch any holes, if necessary. Place a serving plate on cake, and turn so cake is right side up.
  8. Using a large spoon, drizzle and spread Creamy Milk Glaze on top of cake; garnish with cookies, if desired.

5.0 from 1 reviews
“Cookie Dough” Filling
 
Makes about 1 cup
Ingredients
  • ⅓ cup (76 grams) unsalted butter, softened
  • ½ cup (110 grams) firmly packed dark brown sugar
  • 1 teaspoon (6 grams) vanilla bean paste
  • ½ cup (48 grams) superfine blanched almond flour
  • ¼ teaspoon kosher salt
  • 2 ounces (57 grams) 60% cacao bittersweet chocolate baking bar, finely chopped (about ⅓ cup)
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar at medium speed until fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Beat in vanilla bean paste.
  2. In a small bowl, whisk together flour and salt. Add flour mixture to butter mixture all at once; beat at low speed just until combined. Fold in chocolate. Cover and set aside until ready to use.

5.0 from 1 reviews
Creamy Milk Glaze
 
Makes about ¾ cup
Ingredients
  • 1¾ cups (210 grams) confectioners’ sugar
  • 2 tablespoons (30 grams) whole milk
  • 1½ tablespoons (22.5 grams) crème fraîche
  • ¼ teaspoon kosher salt
Instructions
  1. In a medium bowl, stir together all ingredients until smooth and well combined. Use immediately.

CONVERT THIS RECIPE INTO BUNDTLETTES 

Want to take it a step further and remove the slicing completely? These sweet Bundtlettes are the answer to your single-serving needs. Follow the recipe below and get ready to share!

5.0 from 1 reviews
Cookies & Milk Bundtlettes
 
Makes 6 Bundtlettes
Ingredients
  • ½ cup (113 grams) unsalted butter, softened
  • ¾ cup (165 grams) firmly packed dark brown sugar
  • ¼ cup (50 grams) granulated sugar
  • 2 large eggs (100 grams), room temperature
  • 1 teaspoon (6 grams) vanilla bean paste
  • 1⅓ cups (167 grams) all-purpose flour
  • ½ teaspoon (1.5 grams) kosher salt
  • ⅛ teaspoon baking soda
  • ⅓ cup (80 grams) crème fraîche, room temperature
  • 2 tablespoons (30 grams) whole milk, room temperature
  • 4 ounces (113 grams) 60% cacao bittersweet chocolate baking bars, chopped into ¼-inch pieces (about ⅔ cup)
  • “Cookie Dough” Filling (recipe follows)
  • Creamy Milk Glaze (recipe follows)
  • Garnish: chopped chocolate chip cookies
Instructions
  1. Preheat oven to 325°F (170°C).
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium-low speed just until combined. Increase mixer speed to medium, and beat until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla bean paste.
  3. In a medium bowl, whisk together flour, salt, and baking soda. In a small bowl, whisk together crème fraîche and milk. With mixer on low speed, gradually add flour mixture to butter mixture alternately with crème fraîche mixture, beginning and ending with flour mixture, beating just until combined after each addition. Fold in chocolate.
  4. Spray a 4- to 5-cup Bundtlette Pan with baking spray with flour. (See Note.) Divide batter among wells. Tap pan on a kitchen towel-lined counter several times to settle batter and release any air bubbles.
  5. Bake until a wooden pick inserted near center comes out clean, 14 to 18 minutes. Let cool in pan for 15 minutes. Invert Bundtlettes onto a wire rack, and let cool completely.
  6. On a cutting board, place cooled Bundtlettes upside down. Using a small knife, cut a ½- to ¾-inch-wide trench in bottom of each Bundtlette, leaving ¼-inch border around all edges. Using a small spoon, remove top layer (¼ to ½ inch thick) from trench, reserving removed cake pieces; set aside. Repeat until you have a ½- to ¾-inch-deep trench, keeping large pieces intact.
  7. Spoon “Cookie Dough” Filling into trenches, smoothing into an even layer; cover with reserved top layers, trimming pieces to fit and using extra cake pieces to patch any holes, if necessary. Place Bundtlettes, right side up, on a serving platter.
  8. Using a spoon, drizzle and spread Creamy Milk Glaze on top of Bundtlettes; garnish with cookies, if desired.
Notes
This recipe fits a 4- to 5-cup-capacity Bundtlette pan. For Bundtlette pans with smaller capacities, fill wells only two-thirds to three-fourths full.

5.0 from 1 reviews
“Cookie Dough” Filling
 
Makes about ½ cup
Ingredients
  • 3 tablespoons (42 grams) unsalted butter, softened
  • ¼ cup (55 grams) firmly packed dark brown sugar
  • ½ teaspoon (3 grams) vanilla bean paste
  • ¼ cup (24 grams) superfine blanched almond flour
  • ⅛ teaspoon kosher salt
  • 1 ounce (28 grams) 60% cacao bittersweet chocolate baking bar, finely chopped (about 2½ tablespoons)
Instructions
  1. In a medium bowl, stir together butter and brown sugar until fluffy and well combined. Stir in vanilla bean paste.
  2. In a small bowl, whisk together flour and salt. Add flour mixture to butter mixture all at once; stir just until combined. Fold in chocolate. Cover and set aside until ready to use.

5.0 from 1 reviews
Creamy Milk Glaze
 
Makes about ¾ cup
Ingredients
  • 1¾ cups (210 grams) confectioners’ sugar
  • 2 tablespoons (30 grams) whole milk
  • 1½ tablespoons (22.5 grams) crème fraîche
  • ¼ teaspoon kosher salt
Instructions
  1. In a medium bowl, stir together all ingredients until smooth. Use immediately.

 

BUNDTOLOGY

Our Bundtologists share their expert tips to help master our May Bundt. Note that each of these tips is specific to this recipe and the Elegant Party Pan. Results may vary for other recipes and other pans.

2 COMMENTS

    • Hi Adreina!

      Thanks for reaching out! Sour cream is a great alternative. A whole-fat yogurt or Greek-style yogurt would also work well. Happy baking!

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