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Piece of chocolate chip cake on a white plate

Milk Chocolate Chip Cake with Milk Chocolate Glaze

Course: Dessert
Cuisine: American
Prep Time: 40 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 45 minutes
Servings: 14 slices
Calories: 637kcal
Author: Kara Jane @ I Scream for Buttercream
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.
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For the cake:

  • 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

Milk Chocolate Glaze:


For the cake:

  • 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.

For the 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.



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Calories: 637kcal | Carbohydrates: 81g | Protein: 7g | Fat: 31g | Saturated Fat: 18g | Cholesterol: 106mg | Sodium: 319mg | Potassium: 139mg | Fiber: 1g | Sugar: 57g | Vitamin A: 780IU | Vitamin C: 0.3mg | Calcium: 122mg | Iron: 2.1mg