Chocolate Milk Bundt Cake

This chocolate milk bundt cake became my foolproof go-to for birthdays and snow days alike thanks to its rich chocolate flavor deep moisture and impressive appearance despite the simple steps The thick ganache drizzled on top is optional but truly turns the cake into a celebration

Ingredients

• All-purpose flour: the base for structure I recommend sifting to avoid lumps
• Cocoa powder: gives intense chocolate flavor Go for dutch processed for a smoother taste
• Baking powder: ensures the cake rises and is fluffy Check that it is fresh for best results
• Salt: balances the sweetness and boosts chocolate taste Use fine sea salt if you can
• Butter melted: provides richness and keeps the crumb tender Use high quality unsalted
• Vanilla extract: deepens the flavor Pure vanilla is best
• Eggs: bind everything and add lightness Use room temperature eggs for maximum rise
• Granulated sugar: necessary for sweetness and moisture Look for fine crystals that dissolve easily
• Chocolate milk: gives extra depth and moistness Full fat is a must for richness
• Semi-sweet chocolate chips: pockets of melted chocolate Use good quality chips for best taste
• For Ganache
• Heavy cream: makes the ganache thick and luscious Use fresh cream if possible
• More semi-sweet chocolate chips: the core of a glossy smooth ganache Chop it yourself for smoother melting

Step-by-Step Instructions

Prepping the Pan:

Grease and flour a twelve cup bundt pan with care making sure to get every nook and cranny This prevents the cake from sticking and ensures a perfect release

Mix Dry Ingredients:

Whisk together flour cocoa powder baking powder and salt in a small bowl Make sure there are zero clumps for an even batter

Whip Eggs and Sugar:

Combine eggs and sugar in your mixer bowl Use medium high speed for three minutes until the mixture triples in size This makes the cake extra tender

Add Butter and Vanilla:

Pour in the cooled melted butter and pure vanilla Whisk just until everything is smooth and blended

Bring in Dry Ingredients and Chocolate Milk:

Add the dry mix to the wets Begin to mix on low Slowly stream in the chocolate milk Whisk gently until your batter is uniform and glossy

Prep and Add Chocolate Chips:

Toss chocolate chips in a tablespoon of flour to prevent sinking Fold into the batter so every slice has plenty of chocolate bits

Fill the Pan and Bake:

Pour batter evenly into your prepared pan Smooth the top Bake at three hundred twenty five degrees Fahrenheit for fifty to sixty minutes Use a toothpick check for doneness You want it to come out mostly clean with just a crumb or two

Cooling:

Let the cake rest in the pan for ten minutes then invert onto a rack or plate Let it cool completely before topping

Ganache Topping:

Heat heavy cream until simmering Mix in chocolate chips Let it sit for five minutes then whisk until smooth and glossy Spoon or drizzle over the cooled cake

Pin

I have a soft spot for splurging on the best chocolate milk for this recipe because you can truly taste the difference Every family birthday someone always tries to swipe an extra corner with the most ganache

Storage Tips

With ganache keep the cake in an airtight container in the fridge after two days Bring to room temperature before serving for the best texture If ungarnished you can keep it tightly covered at room temperature for four days For longer storage freeze without ganache by double wrapping the whole cake first in plastic then in foil Thaw on the counter uncovered to avoid condensation

Ingredient Substitutions

If you cannot find full fat chocolate milk whole milk with an extra tablespoon of cocoa plus two to three spoonfuls of sugar works in a pinch For the chocolate chips try bittersweet or milk chocolate if you want to change up the flavor profile Gluten free all purpose flour blends can be swapped if needed just make sure to measure by weight

Serving Suggestions

Serve slices plain dusted with powdered sugar or dress things up with berries and whipped cream For fancier occasions drizzle plenty of ganache and add sprinkles or chocolate curls This cake holds up well to being packed in lunchboxes or as a decadent breakfast treat

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Cultural and Historical Context

Bundt cakes have a mid century American staple vibe named for the decorative pan made popular in the 1950s Adding chocolate milk nods toward comfort food twists that turn classics into family friendly favorites My grandmother always used a swirl pan to make her Sunday cakes feel special and I love keeping that tradition alive

Frequently Asked Questions About the Recipe

→ Can I use low-fat chocolate milk?

Full-fat chocolate milk is recommended for the richest texture, but low-fat milk can be used in a pinch, though the cake may be less moist.

→ How do I prevent the chocolate chips from sinking?

Toss the chocolate chips with a tablespoon of flour before folding them into the batter. This helps them stay evenly distributed.

→ How do I know when the cake is done baking?

Test for doneness by inserting a toothpick in the center. It should come out clean or with a few moist crumbs attached.

→ How do I store the Bundt cake?

If topped with ganache, keep the cake in an airtight container and refrigerate after 2 days. Without ganache, room temperature storage works for up to 4 days.

→ Is this cake freezer-friendly?

Yes, wrap the cooled cake—without ganache—tightly in plastic wrap and foil before freezing for up to 3 months. Thaw at room temperature before serving.

→ What’s the best way to serve with ganache?

Pour the still-warm ganache over the cooled cake for a shiny, smooth finish and ultimate chocolate flavor.