What the heck is this?
This isn’t your everyday chocolate cake—it’s a rich, moist bundt cake made with chocolate milk that amps up the chocolate flavor while keeping it incredibly tender. Think of it as a chocolate lover’s dream with a tender crumb and just the right amount of sweetness. Perfect for parties, birthdays, or just because. No fancy frosting needed, but a dusting of powdered sugar or a drizzle of chocolate glaze takes it next-level.

Why You’ll Love This Recipe
– Super moist and rich thanks to the chocolate milk.
– Bundt cake shape means extra buttery crust edges everyone loves.
– Simple ingredients, big chocolate flavor.
– No need for complicated frosting, but flexible to dress up.
– Perfect for dessert, afternoon snack, or coffee time.

The Good Stuff You’ll Need
– 2 ½ cups all-purpose flour
– 1 tsp baking powder
– ½ tsp baking soda
– ¼ tsp salt
– 1 cup unsalted butter, softened
– 1 ¾ cups granulated sugar
– 3 large eggs
– 1 tsp vanilla extract
– 1 cup chocolate milk (the richer, the better—whole milk or even chocolate oat milk works!)
– ½ cup unsweetened cocoa powder

Let’s Do This
Step 1: Prep Your Pan & Oven
Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan thoroughly so the cake releases perfectly.

Step 2: Mix Dry Ingredients
In a bowl, whisk together flour, baking powder, baking soda, salt, and cocoa powder. Set aside.

Step 3: Cream Butter + Sugar
In a large bowl, beat the softened butter and sugar until light and fluffy, about 4-5 minutes.

Step 4: Add Eggs + Vanilla
Beat in eggs one at a time, then add vanilla extract, mixing until smooth.

Step 5: Combine Wet + Dry
Add the dry ingredients in three parts alternating with the chocolate milk in two parts—start and end with the dry. Mix until just combined (don’t overmix!).

Step 6: Bake That Beauty
Pour batter into your prepared bundt pan and smooth the top. Bake for 55–65 minutes or until a toothpick inserted in the center comes out clean.

Step 7: Cool + Release
Let the cake cool in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely.

Serving Suggestions
– Dust with powdered sugar or cocoa powder.
– Drizzle with melted chocolate or chocolate ganache for extra decadence.
– Serve with fresh berries or a scoop of vanilla ice cream.
– Pair with a cup of strong coffee or milk for a classic combo.

Switch It Up
– Add ½ cup mini chocolate chips for pockets of melty goodness.
– Stir in 1 tsp instant espresso powder to deepen the chocolate flavor.
– Swap chocolate milk for regular milk + 2 tbsp cocoa powder for a different take.
– Add a pinch of cinnamon or chili powder for a spicy twist.

Make-Ahead Tips
– This cake keeps well wrapped at room temp for 3-4 days.
– Freeze slices individually wrapped for up to 2 months—thaw at room temp.

Questions People Actually Ask
Q: Can I use almond milk chocolate instead of dairy?
A: Absolutely! Chocolate almond milk works great for dairy-free options.

Q: What if I don’t have a bundt pan?
A: Use a 9×13-inch pan but reduce baking time to about 35–40 minutes.

Q: Can I double the recipe?
A: Yes! Use two bundt pans or a larger pan and adjust baking time accordingly.

Q: Is this cake very sweet?
A: It’s balanced—sweet but not overpowering. Perfect for chocolate lovers who don’t want it too sugary.

Chocolate Milk Bundt Cake: The Ultimate Moist, Chocolatey Treat

Author: Tyla
Total Time: 28 minute
Yield: 12 slices

Print Recipe

Description

This isn’t your everyday chocolate cake—it’s a rich, moist bundt cake made with chocolate milk that amps up the chocolate flavor while keeping it incredibly tender. Think of it as a chocolate lover’s dream with a tender crumb and just the right amount of sweetness. Perfect for parties, birthdays, or just because. No fancy frosting needed, but a dusting of powdered sugar or a drizzle of chocolate glaze takes it next-level.

Ingredients

– 2 ½ cups all-purpose flour
– 1 tsp baking powder
– ½ tsp baking soda
– ¼ tsp salt
– 1 cup unsalted butter, softened
– 1 ¾ cups granulated sugar
– 3 large eggs
– 1 tsp vanilla extract
– 1 cup chocolate milk (the richer, the better—whole milk or even chocolate oat milk works!)
– ½ cup unsweetened cocoa powder

Instructions

Step 1: Prep Your Pan & Oven
Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan thoroughly so the cake releases perfectly.