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Milk Chocolate Bundt Cake

 Milk Chocolate Bundt Cake
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.
12-14 ServingsPrep: 10 min. + cooling Bake: 50 min. + cooling


  • 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 McCormick® Pure 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


  • 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.

2 of 2

Milk Chocolate Bundt Cake (continued)

Directions (continued)

  • Remove from pan and cool completely. Dust with confectioners' sugar
  • if desired. Yield: 12-14 servings.
Nutritional Facts: 1 serving (1 slice) equals 423 calories, 20 g fat (12 g saturated fat), 100 mg cholesterol, 338 mg sodium, 57 g carbohydrate, 1 g fiber, 6 g protein.