Milk Chocolate Bundt Cake
Indulge your sweet tooth with this irresistibly moist Milk Chocolate Bundt Cake, a decadent dessert that’s as beautiful as it is delicious. Featuring rich cocoa powder, creamy milk chocolate chips, and a hint of vanilla, this cake delivers layers of chocolatey goodness in every bite. The addition of boiling water ensures a tender, fluffy texture, while a dusting of powdered sugar adds the perfect finishing touch. With just 20 minutes of prep time and a stunning Bundt shape that’s naturally impressive, this dessert is ideal for celebrations, dinner parties, or a casual sweet treat. Serve it as is or pair it with fresh berries and whipped cream for an unforgettable experience! Perfect for chocolate lovers, easy-to-make, and freezer-friendly—this Milk Chocolate Bundt Cake will quickly become a household favorite.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 cups granulated sugar
- 0.75 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 0.5 teaspoon salt
- 3 large eggs
- 1.5 cups whole milk
- 0.75 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1.5 cups milk chocolate chips
- 2 tablespoons unsalted butter (for greasing the pan)
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a Bundt pan with the unsalted butter, making sure to coat every crevice. Dust the greased pan with a light layer of cocoa powder to prevent sticking.
In a large mixing bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until evenly combined.
In another large bowl, whisk together the eggs, whole milk, vegetable oil, and vanilla extract until smooth.
Gradually add the wet ingredients to the bowl of dry ingredients, stirring until the batter is just combined. Be careful not to overmix.
Pour the boiling water into the batter and carefully stir until fully incorporated. The batter will be thin—this is normal.
Fold the milk chocolate chips gently into the batter, making sure they are evenly distributed.
Carefully pour the batter into the prepared Bundt pan, ensuring it is evenly spread out.
Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the Bundt pan from the oven and allow the cake to cool in the pan for at least 15 minutes. Then, carefully invert the pan onto a cooling rack and gently remove the cake.
Once the cake is completely cooled, garnish it with a dusting of powdered sugar, if desired. Slice, serve, and enjoy!
Nutrition Facts
Calories |
6808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 330.0 g | 423% | |
| Saturated Fat | 123.4 g | 617% | |
| Polyunsaturated Fat | 101.2 g | ||
| Cholesterol | 711 mg | 237% | |
| Sodium | 4566 mg | 199% | |
| Total Carbohydrate | 970.0 g | 353% | |
| Dietary Fiber | 72.4 g | 259% | |
| Total Sugars | 606.4 g | ||
| Protein | 121.7 g | 243% | |
| Vitamin D | 7.6 mcg | 38% | |
| Calcium | 1277 mg | 98% | |
| Iron | 49.9 mg | 277% | |
| Potassium | 4776 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
