I’ve been on a milk chocolate kick lately. I’m not even a huge chocolate fan either, but I’ve really been craving creamy milk chocolate lately and this milk chocolate chip cake definitely hit the spot.
This milk chocolate chip cake is a rich yellow cake with yummy milk chocolate chips throughout and topped with a creamy milk chocolate glaze.
This cake is great at room temperature, but it’s also great when you warm it up just a bit. It makes the chocolate chips really gooey and oh so good.
This recipe calls for brown sugar (just like chocolate chip cookies do). I used light brown sugar, but dark brown would also work. The brown sugar just adds a little richness to it.
I also decided to use buttermilk. Now, just hear me out. I hear ya though…I don’t like to drink buttermilk (gag), but it’s really good in baked goods.
Buttermilk (the full fat kind) works really well in cake recipes. It adds moistness and enhances the taste. If you don’t have buttermilk, you can always substitute it by using milk and lemon juice. (I’ve added that substitution to the recipe below.)
Oh and by the way, if you’re looking for a post for other substitutions and conversion charts, you’ll want to check that out here: Printable Measurement & Substitution Chart
Ok one more tip before we get to the recipe. Before adding chocolate chips to cakes, I like to break them up a bit. You can do this with a food processor, or just by adding them to a ziplock bag and pounding them a bit with a mallet or a rolling pin. You don’t need tiny chunks, but I’ve found it helps to just break them up a bit.
It’s also helpful to coat your chocolate chips with a tablespoon or two of flour before adding them to your cake batter.
Ok, on to the recipe! Oh and don’t forget to check out the video after the recipe.
This milk chocolate chip cake is a rich yellow cake with yummy milk chocolate chips throughout and topped with a creamy milk chocolate glaze. This cake is great at room temperature, but also really good when warmed up. The recipe calls for brown sugar and buttermilk, which make it super moist and oh so rich.
- 3 cups all purpose flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup brown sugar packed
- 1 cup white sugar
- 1 cup butter room temp
- 4 eggs
- 2 Tbsp oil
- 1 cup buttermilk can substitute by using 1 cup milk - take out 1 tablespoon of the milk and replace with 1 tablespoon vinegar or lemon juice and let set for five minutes.
- 2 tsps vanilla
- 1 1/2 cup milk chocolate chips almost 1 bag of chocolate chips roughly chopped
- 12 oz milk chocolate chips 1 bag
- 6 oz heavy cream sometimes called whipping cream
Grease and flour a bundt pan.
Preheat oven to 325 degrees.
Add the chocolate chips into a food processor and chop them up a bit, or add them to a large ziplock bag and break them up with a mallet or rolling pin.
Add a couple tablespoons of flour to the chips and shake to coat them.
In a bowl, whisk together the flour, baking soda, baking powder, salt and sugars. Set aside.
In another bowl, mix together the eggs, oil, milk and vanilla. Set aside.
Using a mixer, slowly add in the butter to the dry mixture. Add in small chunks of butter at a time and mix on medium until the flour mixture is crumbly in texture.
Add in half of the liquid mixture and mix on medium only until combined.
Add in the last half of the liquid mixture and mix on medium until incorporated. Be careful not to mix too long. You should only be mixing about 20-30 seconds maximum here.
Fold in the chopped, flour coated milk chocolate chips.
Pour into greased and floured bundt pan and bake at 325 degrees for 60-65 minutes.
Let cool on a wire rack for about 20 minutes, then turn out onto rack or cake plate to cool completely before adding glaze.
Weigh out 12 oz (approximately 1 bag of milk chocolate chips) and add to a bowl.
Heat 6 oz of heavy cream (whipping cream) until almost boiling.
Pour over the milk chocolate chips and let it sit for a couple minutes.
Stir until smooth.
If there are still chunks of chocolate, pop it in the microwave for about 20 seconds and stir again until smooth.
Leave the glaze to cool and thicken up a bit. (You don't need to set it in the fridge.) Just leave it out on your counter to cool down and thicken for at least 20 minutes. Leaving it out to sit longer is totally fine, but if it gets too thick to pour over your cake, just pop it in the microwave and heat at 10 second intervals, stirring in between.
Drizzle onto cake.
I really hope you like this one!
Items & Tools For the Milk Chocolate Chip Cake:
- KitchenAid Stand Mixer
- Flat Beater Attachment
- Bundt Pan
- Cooling Racks
- Silicone Hot Pads
- Squeeze Bottle
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