This Chocolate Milk Bundt Cake is a sweet, moist homemade chocolate cake that is loaded with chocolate milk and chocolate chips to create the best bundt cake ever!
This Chocolate Milk Bundt Cake? Y’all, it’s seriously life changing. I know, I know, that’s crazy talk, but it truly is one shockingly good cake.
I had the idea for this cake, but didn’t have too high of hopes. The idea sounds perfect, but I thought it would taste like every other chocolate cake…not like chocolate milk. Then I took my first bite and guess what?
IT TASTES JUST LIKE CHOCOLATE MILK!!!
I quickly sliced up this Chocolate Milk Bundt Cake and started giving it out to all the neighbors who were coming home from work. After my first bite, I absolutely could not be trusted alone with this cake in my house.
Without me even saying a word, two people guessed that the cake had chocolate milk in it! Everyone was begging for the recipe and couldn’t believe how easy it was to make.
I promise, this is going to be your new favorite chocolate cake recipe!
The Best Chocolate Bundt Cake
I used our new favorite, a2 Milk® Chocolate 2% Reduced Fat Milk, to make this Chocolate Milk Bundt Cake. In case you haven’t heard of it, a2 Milk® is a complete line of 100% real, naturally easy to digest milk including Whole, 2%, 1% and Chocolate Milk that even those with milk sensitivities can enjoy!
Conventional cows’ milk, and majority of the milk consumed in the U.S., contains both A1 and A2 proteins. Research suggests that the A1 protein is the culprit of causing digestive discomfort. The girls sometimes suffer from upset stomachs after having milk, but since switching we thankfully haven’t been having any more issues.
Luckily, a2 Milk® comes from identified cows that naturally only produce the A2 protein (and none of the A1 protein). Thanks to The a2 Milk Company™, people with milk sensitivities, including perceived lactose intolerance, can now enjoy the taste and nutritional benefits of real dairy milk!
They are the leading milk brand in Australia and recently launched in Florida in Publix stores, which is where I found it. Additionally, a2 Milk® is completely free of any added hormones, rBST and antibiotics so you can feel good about giving it to your family.
This Chocolate Milk Bundt Cake is really quick and easy to whip up and then into the oven it goes. Give it a few minutes to cool, invert it onto a cake plate, and try to keep yourself from inhaling it!
I promise you are going to LOVE this chocolate cake!
Chocolate Milk Bundt Cake
Ingredients
- 1 ¾ cups all purpose flour
- ¼ cup cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ cup 1 stick butter, melted
- 2 teaspoons vanilla extract
- 4 large eggs
- 2 cups granulated sugar
- 1 cup a2 Milk® Chocolate 2% Reduced Fat Milk
- 1 cup semi sweet chocolate chips
- powdered sugar, for dusting
Instructions
- 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!
Nutrition
This post is sponsored by a2 Milk®. All opinions are, as always, 100% my own. Thank you for supporting the brands that I love!
This post may contain affiliate links. Read my disclosure policy.
Just shared this cake with the clients at quit smoking group on Sunday ( today ) at work . They loved it !! It’s moist and delicious … they declared that this recipe is a “ keeper “!!
Can this recipe be used to make muffins instead of a Bundt cake?
Hi Vini, yes you could cook it in muffin tins if you prefer mini bundt cakes! But they will be a denser cake texture, not like a muffin.
Well, I guess reading the comments may have steered me away from making this cake. I had the same problem with the top of the cake staying in the pan. I don’t think a newer pan would have helped (Beverly’s comment) as my pan is almost new.
Why would you use semi-sweet chips in a milk chocolate cake. Wouldn’t milk chocolate chips make better sense?
For those who have trouble with the chips settling. I’ve tried all of those tricks. They generally don’t work! I dust the chips with flour then I pour some batter, then sprinkle some chips. More batter, more chips etc. Have never had a problem with chips settling.
I don’t have the whisk beaters. Can I use regular beaters?
Yes, just be careful to make sure everything is well combined!
thanks for a delicious sounding cake. I am lactose intolerant though and will be substituting non dairy ingredients. So far I have not had any issues with my baking using vegan items. I will let you know how it turns out.
My granddaughter wanted me to make a chocolate milk cake, and this recipe seemed to fit the best. But I was concerned about all of the negative results so I changed up the directions and also followed Dandy’s advice about pouring in 1/3 of the batter, adding some chocolate chips, and then mixing the rest into the remaining batter. The chocolate chips did not sink. Also instead of melting the butter, I creamed it with the sugar and then added the eggs one at a time. The cake was perfect! It dropped right out of my Bundt pan! Yay!
I love this cake. My problem was that the chocolate chips sank to the bottom and couldn’t get the cake out of the pan. My pan is old but did everything the recipe said. Don’t know why. Will try again and use a different bundt pan. Still love the cake.
I think it’s a good batter, but like the others my mini chips stuck to the pan and sunk to the bottom. It didn’t ruin the cake a bit. Next time I may leave the chips out and do a chocolate sundae drizzle on top.
Cake was delish! Make exactly per directions except for milk. I used choc almond milk as i had it on hand. I probably wont make again because of the disaster….. Batter was very very thin and soupy, choc chips went straight to bottom of pan where they melted and stuck in the bottom. So when i turned my cake out they stuck & ripped the top off my cake.
I’m a notoriously bad cake maker. There was no exception for this one, unfortunately. I’m not sure what I’m doing incorrectly. I followed the directions exactly. With the measurements given, the batter was thin so the chocolate chips all sank to the bottom. Not sure what went wrong there. Also, I may have left the cake in too long. Any suggestions?
Mine can out delicious but very dense. Any ideas why? I substituted the milk with chocolate almond milk…
Can I use a tube pan for this?
Should the milk be cold or at room temperature before using in recipe?
Cold!
I wish the Novice Chef would have mentioned the issue with the chocolate chips, or I had listened to Sandy in the comment above. Chocolate chips sunk to bottom of pan (top of cake) making it difficult to remove from the pan. Easy to make, not a lot of ingredients (my kind of recipe) flavor was good, texture somewhat coarse and even though I stored it in an air tight container by the second day it had dried out some. A little disappointing. Thanks for sharing the recipe!
I just made this bundt cake. Followed directions and also put chocolate chips in some flour. Would not come out of pan. The chocolate chips all sank to the top. When I removed the cake it stuck and the top half of cake stayed in pan. It’s tastes good but the cake is not. Very disappointed in this recipe!
My boyfriend’s family has a dairy and their own creamery, so I’m going to make this with their fresh bottled chocolate milk today! If you’re having problems with chocolate chips sinking to the bottom and making your cake stick to the pan try this…
Pour 1/3 of cake batter into pan without chocolate chips, take the remaining batter mix your chips in and then finish filling pan. This is what I do with any bundy cake recipe that calls for chocolate chips. Works like a charm!
Tried this method thanks
It came out perfectly
I used whole chocolate milk. Cake spilled out all over oven.
If I make this in 2 loaf pans can I freeze one of the cakes for later use?
Half of my cake stuck in the pan! But I patched it together and my husband and I ate the whole darn thing! It is so delicious! I will make it again and hope for better results in birthing it out of the pan!
I live at 9000ft, so what would I need to change to make this. It looks so yummy. Thanks, Teresa
I made this cake and did not put the chocolate chips in but I followed the directions to a T, minus the choc chips. My cake sunk in. What did I do wrong?
I followed the directions completely but my chocolate chips settled at the bottom of the bundt pan, therefore, they all were at the top of the cake when I turned it out the pan once cooled. What happened? Has anyone ever said that this had happened to them before? The cake was DELISH and I want to try again, so any suggestions on how not to have my chips do that again? Thanks
This cake is tasty, but for some reason, all the chocolate chips sunk to the bottom and left a big gooey mess that wouldn’t come out of the bundt cake pan.
I made this a couple of days ago. It was very good. I baked it in two loaf pans and that worked well.
Mmmmm! This cake is super easy and really delicious! We do not have the brand of chocolate milk you mentioned so I substituted with the chocolate milk our store carries. The cake was very moist!
So glad you enjoyed it Jen!!
I’m looking forward to trying this recipe. Does it freeze well?
Hi Teresa,
I have not tried freezing it, but I think it would freeze ok!
This cake is GORGEOUS! I love a good chocolate cake, but there is something special about a bundt cake. <3
This is one beautiful bundt cake!
What a great idea to use chocolate milk! This cake looks amazing!
Such a perfectly moist cake!
Oh my cripes! Chocolate milk IN a chocolate cake?!! You’re freaking brilliant, Jessica!
Gimme all the chocolate milk! This sounds fantastic. I’ve seeing A2 milk at the market. It’s time to give it a try!
This cake looks so moist and yummy!!!
A cake that tastes like chocolate milk? Sign me up!
Cute idea!
Such a smart idea! Who wouldn’t love a cake made with chocolate milk?!!
Oh my gawd, such a gorgeous bundt cake!! I can’t wait to try it!!
That cake looks so moist and perfect! Love the way bundt cakes look!
This sounds fabulous! I need to get to baking!
Do you think I could use chocolate almond milk or chocolate soy milk?
Hi Donna, if you have to substitute, I would make sure whatever you get is a creamier, thicker milk. a2 Milk® Chocolate 2% Reduced Fat Milk is pretty thick and creamy and is what gives the cake such a great crumb.
Can you substitute the sugar and use Stevia for the Diabetic bakers?
Hi Virginia! I believe it would work fine. I personally don’t have a ton of experience with sugar substitutes, but whatever you usually use should work fine in this recipe.
This looks so amazing! I don’t have a bundt pan, what else could I use?
Hi Susie! You could split it into two loaf pans instead!
We do not have that brand of chocolate milk at our grocery store. Can you use any chocolate milk?
Hi Dawn, yes as long as your family doesn’t have adverse reactions to regular chocolate milk, it can be used.