Milk Chocolate Bundt Cake Recipe

5 8 10
Milk Chocolate Bundt Cake Recipe
Milk Chocolate Bundt Cake Recipe photo by Taste of Home
Publisher Photo

Milk Chocolate Bundt Cake Recipe

Read Reviews
5 8 10
Publisher Photo
Try this recipe for a moist mild chocolate cake that cuts cleanly and doesn't need frosting. This scrumptious snack cake travels very well, so it's a snap to share anywhere.
MAKES:
12-14 servings
TOTAL TIME:
Prep: 10 min. + cooling Bake: 50 min. + cooling
MAKES:
12-14 servings
TOTAL TIME:
Prep: 10 min. + cooling Bake: 50 min. + cooling

Ingredients

  • 1 milk chocolate candy bar (7 ounces), broken into pieces
  • 1/2 cup chocolate syrup
  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 2-3/4 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • Confectioners' sugar, optional

Directions

In a microwave, melt candy bar with chocolate syrup; stir until smooth. Set aside to cool.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in chocolate mixture and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove from pan and cool completely. Dust with confectioners' sugar if desired. Yield: 12-14 servings.
Originally published as Milk Chocolate Bundt Cake in Taste of Home April/May 1999, p33

Nutritional Facts

1 slice: 423 calories, 20g fat (12g saturated fat), 100mg cholesterol, 338mg sodium, 57g carbohydrate (36g sugars, 1g fiber), 6g protein.

  • 1 milk chocolate candy bar (7 ounces), broken into pieces
  • 1/2 cup chocolate syrup
  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 2-3/4 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • Confectioners' sugar, optional
  1. In a microwave, melt candy bar with chocolate syrup; stir until smooth. Set aside to cool.
  2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in chocolate mixture and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
  3. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove from pan and cool completely. Dust with confectioners' sugar if desired. Yield: 12-14 servings.
Originally published as Milk Chocolate Bundt Cake in Taste of Home April/May 1999, p33

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Reviews forMilk Chocolate Bundt Cake

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MY REVIEW
JessBella6 User ID: 5295511 33289
Reviewed Sep. 8, 2013

"Dense chocolatey flavor"

MY REVIEW
kpkaren User ID: 2650977 33288
Reviewed Feb. 11, 2013

"This cake was good, but not nearly as moist as the Moist chocolate cake(also on this website). Even though there is chocolate syrup and a chocolate bar in this cake, it doesn't have a very strong chocolate flavor."

MY REVIEW
l2bake User ID: 2030987 203101
Reviewed Feb. 17, 2011

"This cake was absolutely delicious! I thought it got moister the longer it got! Loved it!"

MY REVIEW
mchenryed User ID: 2811734 51991
Reviewed Dec. 13, 2010

"This was a pretty simple recipe to make. I used skim milk and had good results and the cake tasted right on. I'd probably recommend adding a frosting to the cake, otherwise it is a little bland. Otherwise, I really liked this cake and plan on making it again."

MY REVIEW
sharij2154 User ID: 1252375 71389
Reviewed Jan. 14, 2010

"THIS IS THE SAME AS THE HERSHEY BAR cake

RECEIPE"

MY REVIEW
Laura2009 User ID: 1897214 25966
Reviewed Jul. 25, 2009

"I made this cake for a picnic. I wanted something that traveled well in the summer weather and was delicious without glaze or frosting. This cake was perfect! I folded in chocolate chips to make it extra special."

MY REVIEW
beercatgirl User ID: 3642806 20318
Reviewed May. 4, 2009

"I am allergic to buttermilk.Can I use regular milk for this recipe?Thanks

beercatgirl"

MY REVIEW
Matt_and_Pipers_Mom User ID: 1022608 66168
Reviewed Jun. 11, 2008

"This is by far the best cake I have ever had in my life. It is so good I can hardly stand it!!! I've been making it since I first saw it in TOH a few years ago. THANK YOU to the the submitter for this recipe!! P.S. Don't be afraid to use a bit more chocolate...I use a couple extra ounces of candy bar since I buy the bigger Cadbury bars."

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