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)
  • 1/2 cup chocolate syrup
  • 1 cup butter or margarine, softened
  • 1-1/2 cups sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 2-3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • Confectioners' sugar, optional

Directions

In a saucepan, heat the candy bar and chocolate syrup over low heat until melted; set aside to cool.
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in chocolate mixture and vanilla.
Combine flour, salt and baking soda; add to creamed mixture alternately with buttermilk. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 65-70 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.

Popular Videos

  • 1 milk chocolate candy bar (7 ounces)
  • 1/2 cup chocolate syrup
  • 1 cup butter or margarine, softened
  • 1-1/2 cups sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 2-3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • Confectioners' sugar, optional
  1. In a saucepan, heat the candy bar and chocolate syrup over low heat until melted; set aside to cool.
  2. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in chocolate mixture and vanilla.
  3. Combine flour, salt and baking soda; add to creamed mixture alternately with buttermilk. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 65-70 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forMilk Chocolate Bundt Cake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
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."

Loading Image