With each and every one of my pregnancies I craved chocolate milk like crazy. Like standing in front of the fridge guzzling it straight from the fridge crazy. Morning, noon and night crazy. I don’t drink chocolate milk anymore but I really wanted to know if you could make a chocolate cake that tastes just like chocolate milk.
Turns out you can. And I did!
Dust off your bundt pans bakers – this cake is going to be your new favorite!
What makes this cake so good?
This chocolate cake is as easy as it is delicious! Here’s a few reasons why you’ll love this recipe:
- Nostalgic flavor – the secret ingredient in this cake is an old childhood favorite. It has a rich and delicious chocolate milk flavor that makes you feel like a kid again!
- Super chocolately – no shortage of chocolate here! We’re topping this rich, deliciously moist cake with lots of chocolate milk frosting for the ultimate chocolate dessert!
- Simple to make – This cake is a cinch to make with just a handful of simple ingredients you probably already have in your pantry.
- Easy to decorate. Add a drizzle of the easy 3-ingredient chocolate milk frosting for a picture perfect cake!
You can whip up this pretty bundt cake in about an hour with just a few basic ingredients. Here’s what you’ll need:
- Flour – regular all-purpose flour gives the cake a moist but sturdy crumb. For best results, measure the flour with a digital kitchen scale.
- Butter – butter helps give the cake lots of flavor and a tender crumb. Make sure the butter is softened to room temperature.
- Sugar – granulated sugar makes this cake perfectly sweet, but not too sweet!
- Eggs – we’re using 4 whole eggs. Set them out to reach room temperature when you set out the butter.
- Chocolate milk – there’s chocolate milk in both the cake and the frosting for lots of classic chocolate milk flavor!
- Cocoa powder – I like to use Dutch-process cocoa powder for a rich, deep chocolate flavor.
- Vanilla – use a high quality vanilla like Rodelle or Neilsen-Massey for the best taste.
How to make chocolate milk cake
To make this bundt cake you’ll need a stand mixer and a 12-15 cup bundt pan. If you only have a smaller 10-cup bundt pan, halve the recipe or make one bigger bundt and a handful of mini-bundts. Follow the step-by-step guide and check the recipe card below for the ingredient list and detailed instructions.
Step 1: Preheat oven to 350°F. Set out a 12 -15 cup bundt pan along with non-stick baking spray. Do not spray the pan until just before filling.
Step 2: In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, about 4 minutes. Scrape down the sides of the bowl.
Step 3: Add the eggs one at a time, mixing on low speed until well combined. Scrape down the sides of the bowl between each addition.
Step 4: Add the vanilla. Mix well.
Step 5: In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt.
Step 6: Add the flour to the egg and butter mixture in three additions, alternating with the chocolate milk.
Step 7: Continue alternating the flour mixture and chocolate milk until the batter is smooth and shiny. Do not over mix.
Step 8: Generously spray the inside of the bundt pan with non-stick baking spray, making sure to coat all sides but don’t let the oil pool at the bottom of the pan. Carefully transfer the batter into the bundt pan, smoothing the top with a spatula.
Step 9: Bake the cake for 45 to 50 minutes or until a toothpick inserted into the center comes out clean or with a few crumbs remaining. Remove the cake from the oven and set on a wire rack.
Step 10: Set a timer for exactly 10 minutes. After 10 minutes, invert the cake in one motion onto a wire cooling rack or cake platter. Allow the cake to cool completely.
Step 11: Once the cake is completely cooled, make the chocolate milk glaze and drizzle it over the top of the cake. The frosting will begin to set within 10 to 15 minutes.
Tips to release a bundt cake from the pan
I love baking bundts – so much so that I wrote a whole blog post on bundt cake basics. I’ve done all the research on baking the perfect bundt, so you don’t have to. For a picture-worthy bundt cake, just follow these easy tips and tricks:
Choose a simple design. Fewer nooks and crannies in the pan will make for an easier release.
Prep your pan. I’ve tested greasing a bundt pan every which way and I have the most success coating the pan with a non-stick baking spray that contains flour. I love this one from Bakers Joy. No need to add extra flour or cocoa powder to the pan.
Do not overfill. For best results, fill your bundt pan 3/4 of the way full. If you have extra batter, use it to make mini bundts!
It’s all in the flip! This trick works like a charm every time. Once you remove the cake from the oven, set your timer for exactly 10 minutes. When the timer goes off, set a wire cooling rack or cake plate on top of the cake, hold firmly on both sides and flip the cake 180° in one fell-swoop. The cake should slide right out of the pan. Don’t despair if you have a few pieces that stick to the bottom. Just press them back on top of the cake and cover with extra frosting.
How to make chocolate milk frosting
This chocolate milk glaze is so good you’ll want to devour it straight from the bowl. But trust me, it’s even better with cake! You can make this frosting in about one minute in just three easy steps.
Step 1: Sift the powdered sugar into a large bowl.
Step 2: Sift in the cocoa powder – I like to use Dutch-process for a rich, deep chocolate flavor.
Step 3: Add the chocolate milk and whisk until smooth and shiny!
How to store
I can never seem to make this cake last more than a day but if you happen to have a few slices left over, store them tightly covered at room temperature for up to three days.
The cake freezes beautifully but I recommend freezing it before adding the glaze. Wrap the cake tightly in two layers of plastic wrap and one layer of aluminum foil. Freeze for up to 3 months. Defrost at room temperature, drizzle with the glaze and then slice and serve!
First, check that you measured the correct amount of flour. Over measuring the flour is often the main reason that baked goods turn out dry. Also, be careful not to over bake the cake. Remove it from the oven when just a few moist crumbs remain when a toothpick is inserted into the center of the cake.
Your cake was likely too warm when you poured the glaze on top. Make sure your cake is cool to the touch before glazing. This will take at least 2 hours.
Absolutely! That’s a great idea for feeding a crowd or to serve up individual dinner party desserts.
Yes. I have no tested the recipe using gluten free flour but I would recommend using a gluten free flour blend like Bob’s Red Mill Cup-For-Cup that contains xanthan gum.
Enjoy the cake!
Looking for more chocolate desserts? You’ll love these recipes:
This chocolate milk cake is a nostalgic dessert that tastes just like your favorite childhood treat. So easy and so delicious!
- 1 1/2 cups (340 g) unsalted butter, room temperature
- 2 1/4 cups (450 g) granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla
- 2 1/3 cups (325 g) all-purpose flour
- 1 1/4 cups (125 g) Dutch-process cocoa powder, sifted
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/4 cups chocolate milk, room temperature
- 1/3 cup boiling hot water
- 2 cups powdered sugar, sifted
- 1 1/2 tablespoons Dutch process cocoa powder, sifted
- up to 1/4 cup chocolate milk
- Preheat oven to 350°F.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, about 4 minutes. Scrape down the sides of the bowl.
- Add the eggs one at a time, mixing until well combined. Scrape down the sides of the bowl after each addition.
- Add the vanilla and mix to combine well.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt.
- Add the dry ingredients to the butter and egg mixture in three additions, alternating with the chocolate milk. Begin and end with the flour mixture. Do not overmix.
- Remove the bowl from the stand mixer and use a large spatula to stir in the boiling hot water, again being careful not to overmix.
- Spray a 12 to 15 cup Bundt pan with non-stick baking spray. Carefully transfer the batter to the prepared pan and smooth the top with a spatula.
- Bake for 45 to 50 minutes or until a toothpick inserted into the middle of the cake comes out clean or with a few crumbs remaining. If the cake is getting too dark towards the end of the baking cycle, cover it with aluminum foil to prevent over-browning.
- Remove the cake from the oven and set the pan on a wire rack. Set a timer for exactly 10 minutes. After 10 minutes, lay a cake platter or wire cooling rack over the top of the cake pan and carefully invert the pan 180° in one swift motion. The cake should release easily.
- Cool completely on a wire rack before drizzling with glaze.
- Sift the powdered sugar into a large bowl.
- Sift in the cocoa powder.
- Add the chocolate milk and stir until smooth and shiny. If the glaze is too thick, add more chocolate milk. If too thin, add more powdered sugar. The glaze should be thick, but pourable.
Store the cake tightly covered at room temperature for up to 3 days.
May be frozen.
Keywords: chocolate milk cake, chocolate cake, chocolate milk bundt cake