Decadent Chocolate Bundt Cake Recipe for Moist, Rich Results

Forget cake mix—make this easy Chocolate Bundt Cake from scratch. Chocolate lovers will delight in rich, fudgy slices with layers of chocolate flavor and a malty finish from malted milk powder. A glossy malt-chocolate glaze and crunchy malted milk pieces on top complete this show-stopping bundt cake, perfect for curing any chocolate craving.

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This Chocolate Bundt Cake is fudgy, deeply chocolatey, and carries a subtle, nostalgic malted note from malted milk powder—think malted milkshake meets classic chocolate bundt. Easy to prepare and reliably moist, it pairs beautifully with a simple glaze and makes a lovely centerpiece for gatherings or a decadent treat at home.

What Is Bundt Cake?

The bundt cake became popular in the mid-20th century thanks to the Bundt pan, a fluted pan with a hollow center that helps cakes bake evenly and release cleanly. Its distinctive shape makes any simple cake look special while promoting an even, tender crumb.

How to Make a Chocolate Bundt Cake

• Preheat the oven to 325°F and grease a 10″ bundt pan. Sift 1 tablespoon of cocoa powder into the pan, shake to coat evenly, and tap out the excess.
• Whisk together 1 3/4 cups flour, 1/3 cup malted milk powder, 1 teaspoon baking soda, and 1/2 teaspoon salt; set aside.
• Melt 4 ounces unsweetened chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth.
• Beat 3/4 cup softened butter in a stand mixer until creamy. Add 1 cup granulated sugar and 3/4 cup packed dark brown sugar and beat until light and fluffy. Add 3 room-temperature eggs one at a time, scraping the bowl between additions. Mix in the melted chocolate and 1 1/2 teaspoons vanilla.
• Add the flour mixture and 1 1/4 cups water to the butter mixture, beginning and ending with the flour mixture; mix until just combined.
• Pour batter into the prepared pan and bake 55–60 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs. Cool on a wire rack for 15 minutes, then invert the cake onto the rack and cool completely.
• To make the glaze, dissolve 1 tablespoon malted milk powder in 1 tablespoon water in a heavy-bottom saucepan over low heat. Add 3/4 cup semisweet chocolate chips (reserve a small portion if desired), 1/3 cup butter, and 1 tablespoon light corn syrup. Stir over low heat until smooth and melted. Chill covered in the refrigerator for about 30 minutes, stirring occasionally, until thickened.
• Freeze 1/2 cup Whoppers in a sealed bag for 15 minutes, then chop or crush them for topping.
• When the glaze has thickened, spread it over the cooled cake with a spoon or spatula and sprinkle with crushed Whoppers. Let set 20 minutes before slicing and serving.

How to Store Leftovers & Reheat

After cooling completely, wrap the cake tightly in plastic wrap or aluminum foil, or place it in an airtight container. Store at room temperature for 2–3 days or in the refrigerator up to a week. For longer storage, freeze the wrapped cake up to 2–3 months; thaw overnight in the refrigerator. To reheat, warm a single slice in the microwave for about 10 seconds.

What to Serve with Rich Chocolate Bundt Cake

Serve slices with hot coffee, an espresso, or a scoop of vanilla ice cream for a classic pairing. Fresh berries or a drizzle of salted caramel also complement the malted chocolate flavors nicely.

Savor the rich cocoa flavor and velvety texture of this malted chocolate bundt cake. If you try the recipe, please rate it and leave a comment to help other bakers.

Chocolate-Glazed Chocolate Malted Bundt Cake

Adapted from BHG Special Interest Holiday Recipes

Ingredients

• 1 tablespoon unsweetened cocoa powder
• 4 ounces unsweetened chocolate, chopped
• 1 3/4 cups all-purpose flour
• 1/3 cup malted milk powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup butter, softened
• 1 cup granulated sugar
• 3/4 cup packed dark brown sugar
• 3 eggs, room temperature
• 1 1/2 teaspoons vanilla extract
• 1 1/4 cups water

For the glaze:

• 1 tablespoon malted milk powder
• 1 tablespoon water
• 3/4 cup semisweet chocolate chips, divided
• 1/3 cup butter
• 1 tablespoon light corn syrup
• 1/2 cup Whoppers (malted milk balls), crushed

Preparation

Preheat the oven to 325°F and grease a 10″ bundt pan. Sift the tablespoon of cocoa powder into the pan to coat, tapping out the excess.

Whisk together the flour, malted milk powder, baking soda, and salt in a medium bowl and set aside.

Melt the unsweetened chocolate in short bursts in the microwave, stirring every 30 seconds until smooth.

In a stand mixer, beat the butter until creamy. Add both sugars and beat until light and fluffy. Add eggs one at a time, mixing well after each. Stir in the melted chocolate and vanilla.

Alternate adding the flour mixture and water to the butter mixture, beginning and ending with the flour mixture. Mix just until combined.

Pour the batter into the prepared pan and bake 55–60 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs. Cool on a wire rack for 15 minutes, then invert to release and cool completely.

For the glaze, dissolve the tablespoon of malted milk powder in 1 tablespoon water in a heavy-bottom saucepan over low heat. Add semisweet chips, butter, and corn syrup, stirring until melted and smooth. Chill covered in the refrigerator about 30 minutes, stirring occasionally, until thickened.

Freeze the Whoppers in a sealed bag for 15 minutes, then chop or crush them for the topping.

Spread the thickened glaze over the cooled cake and sprinkle with crushed Whoppers. Let set about 20 minutes before serving.

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