Santa’s Milk and Cookies Cake – vanilla cake layers with vanilla buttercream, sugar cookies and boiled milk frosting.
I’ve been having so much fun revisiting some of my old holiday cakes, but it’s time for a brand new flavor today! Let me introduce you to my Santa’s Milk and Cookies Cake!
Like many of you, Christmastime is my favorite time of year. I love the music, the decorations, the shopping, the treats, but most of all, I love the time with my family and our traditions. More than any other holiday, Christmas brings with it my favorite family memories that have been built upon traditions we started when I was a kid. And while my family has changed a lot over the years, which means many of our traditions have changed, the one tradition that stays the same year after year is that of decorating sugar cookies for Santa.
Cookies have always held a special place in my heart because they were the first baked good I felt like I mastered. At a young age, I loved being in the kitchen with my mom making a batch of chocolate chip cookies or rolled sugar cookies. Sugar cookies especially were so fun to make because we could create something different each time. Hearts for Valentine’s Day, shamrocks for St. Patrick’s Day, pumpkins for Halloween, and of course, trees, stars, bells, and snowmen for Christmas.
Our Christmas sugar cookies always became part of a plate of cookies we’d gift to our neighbors. We also always saved our favorite decorated cookies for Santa, which we left out with milk and a note. Sometimes we even remembered the reindeer and left carrots alongside the treats.
Santa’s Milk and Cookies Cake
As I was thinking about Christmas-inspired cakes this year, I couldn’t help but wonder how I could turn this beloved Christmas cookie into a cake. The obvious idea might be to simply combine a vanilla cake with vanilla frosting, but I never like to go with the obvious 😉 Nope. Not me! My first thought, actually, was, “I have to include my favorite Sugar Cookie Recipe!”. These cookies are hands down my favorite sugar cookies. They’re soft and tender, and hold their shape nicely. I decided to bake up two 8-inch round sugar cookies and include them as layers in the cake. You’ll see I noted this in the recipe, but it’s important you don’t over cook the cookies. We want them to be nice and soft when you cut into the cake.
I also chose to use two frostings in this cake. The first is my traditional vanilla buttercream – just like the one you’d want to eat on a sugar cookie. There’s plenty in the recipe for the inside of the cake, as well as for frosting your extra sugar cookies. I also included a boiled milk frosting to represent the milk. I love that this frosting is far less sweet than a typical American Buttercream, actually has a milk flavor, and turns out so white. Isn’t it gorgeous?!
I think you’ll love the subtle flavor difference between the two frostings, as well as the texture combinations of the cake and sugar cookie. I really have a feeling a slice of this cake might end up on a plate next to your fireplace. Pretty sure Santa will approve!