Milk Chocolate Bundt Cake Recipes

CHOCOLATE MILK BUNDT CAKE

Steps:

• Preheat the oven to 325°F. Adjust an oven rack to the middle position. Grease and flour a 12-cup Bundt cake pan.
• In a small bowl, whisk together flour, cocoa powder, baking powder and salt until smooth.
• In an electric mixer fitted with the whisk attachment, combine eggs and sugar on medium-high speed for 3 minutes, until the mixture triples in size. Add the melted butter and vanilla extract, whisking until well combined.
• Add the dry ingredients and start mixing. Slowly add the a2 Milk® Chocolate 2% Reduced Fat Milk, whisking until smooth. Fold in chocolate chips.
• Pour the batter into the prepared pan and bake for 50 to 60 minutes. Cake is done when a toothpick inserted in the center should come out clean, with a few crumbs attached.
• Cool in the pan for 10 minutes before inverting onto a cooling rack or serving plate to cool completely. Dust cake with powdered sugar and serve!

MILK CHOCOLATE BUNDT CAKE

Steps:

• 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 in 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.

SUPER MOIST CHOCOLATE BUNDT® CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 10-inch fluted tube pan (such as Bundt®), or use a nonstick pan.
• Combine flour, sugar, cocoa powder, pudding mix, baking soda, and salt in a bowl. Add milk, oil, and vanilla extract. Beat with an electric mixer on low speed until combined. Beat on high speed for 2 minutes. Add eggs and beat for 2 minutes more. Add warm water and sour cream; beat until combined. Scrape down sides of the bowl. Stir in chocolate chips and pour batter into the prepared pan.
• Bake in the preheated oven until top is springy to the touch and a toothpick inserted into the center comes out clean, 55 to 60 minutes. Remove and let cake cool thoroughly.

CHOCOLATE BUNDT CAKE

Steps:

• Make the cake: Preheat oven to 325 degrees. Butter a 14-cup Bundt pan. In a large bowl, whisk together flour, cocoa, baking soda, and salt. Mix milk and sour cream in a glass measuring cup.
• With an electric mixer on medium-high speed, beat butter and sugar until pale and fluffy, 3 to 5 minutes. Add eggs, 1 at a time, beating well after each addition; add vanilla. Reduce speed to low; add flour mixture in 2 batches, alternating with the milk mixture and beginning and ending with the flour; beat until just combined.
• Transfer batter to prepared pan; smooth top with an offset spatula. Bake until a cake tester comes out clean, about 55 minutes. Transfer pan to a wire rack to cool completely.
• Make the glaze: Place chocolate in a heatproof bowl. Bring cream to a simmer in a small saucepan; pour over chocolate. Let stand 2 minutes. Add butter, and mix until smooth. Let stand, stirring occasionally, until slightly thickened. Pour glaze over cake.

MILK CHOCOLATE MINI BUNDT CAKES

Steps:

• Center a rack in the oven; preheat oven to 350°; generously butter a 6-mold mini Bundt pan.
• Make the swirl: toss the nuts, cocoa, and sugar together in a bowl; set aside.
• Make the cake: in a bowl, whisk the flour, baking powder, and salt together; set aside.
• Working with a stand mixer fitted with paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar together on medium speed until smooth, about 3 minutes (always scrape down sides of bowl as needed when mixing).
• Add in the egg; beat 1 minute; then beat in the vanilla (don't be concerned if the mixture looks curdled-it will smooth out soon).
• Decrease mixer speed to low; add in half the flour mixture, mixing only until incorporated.
• Add in the milk, and when it is blended into the batter, add the remaining flour mixture, again mixing just to incorporate.
• Add in the melted chocolate; mix to blend.
• Fill each of the mini Bundt molds with a little batter, then divide the swirl mixture evenly among the molds; top off the Bundts with the remaining batter.
• Bake 20-22 minutes or until test done (pick comes out clean).
• Transfer the pan to a rack; let rest for 5 minutes; then invert them onto the rack and let them cool to room temperature.
• Make the glaze: melt the chocolate in a heatproof bowl over a saucepan of simmering water OR in a microwave oven (my preferred method).
• Stir in the corn syrup; using a small offset metal spatula or a table knife, spread the shiny glaze over the tops of the cooled Bundts, then scatter the nuts, if using, over the glaze.
• Let the glaze set at room temperature; it will take about 15 minutes.

MILK CHOCOLATE BUNDT CAKE

Steps:

• Preheat oven to 350 degrees F. Grease and lightly flour a 10-inch bundt pan. Set aside.
• Melt chocolate with chocolate syrup in a small saucepan over low heat. Set aside.
• Cream butter and sugar together until light and fluffy. Add eggs, one at a time. Mix well after each addition. Add vanilla and chocolate mixture. Mix well.
• Add flour, salt and baking soda. Mix well. Add LACTAID® Chocolate Milk and stir until well blended.
• Pour batter into prepared bundt pan. Bake in preheated 350 degrees F oven 60 to 70 minutes or until a toothpick inserted near the center comes out clean. Remove cake from oven and cool on a wire rack 15 to 20 minutes. Invert pan to place cake on a serving platter and cool completely. Dust with powdered sugar as a garnish, if desired.