Skip the boxed mix and bake this rich, homemade Chocolate Bundt Cake instead. This cake is deeply chocolatey, soft, moist, and finished with a smooth malted chocolate glaze that makes every slice feel extra special. If you love classic chocolate desserts with a nostalgic malt flavor, this easy Bundt cake recipe is a must-bake.
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This chocolate Bundt cake is made for serious chocolate lovers. It combines unsweetened cocoa powder, melted unsweetened chocolate, and a glossy chocolate glaze for a dessert that is rich without being overly complicated. Malted milk powder adds a subtle old-fashioned flavor that makes the cake taste a little like a chocolate malted milkshake in baked form.
The beauty of this recipe is that it looks impressive but is simple enough for home bakers. The Bundt pan gives the cake its elegant shape, while the glaze does most of the decorating for you. Serve it for a birthday, holiday dessert table, dinner party, or as a make-ahead treat for the week. With its tender crumb, deep cocoa flavor, and sweet malty topping, this chocolate Bundt cake is a dependable dessert for almost any occasion.
What Is Bundt Cake?
A Bundt cake is a cake baked in a round, fluted pan with a hollow center. The shape helps the cake bake evenly and gives it a beautiful presentation without requiring layers, frosting, or advanced decorating skills. Because the pan creates so much visual detail, even a simple glaze can make the finished cake look bakery-worthy.
Bundt cakes are often rich, moist, and sturdy enough to hold their shape when released from the pan. This makes them perfect for dense chocolate cakes, pound cakes, and other desserts that benefit from even baking and an attractive finish. For this recipe, the pan creates crisp edges, a tender center, and deep grooves that catch the malted chocolate glaze.
What You’ll Love About This Recipe
- Crowd-pleasing dessert: This chocolate Bundt cake is easy to slice, easy to serve, and perfect for parties, holidays, or family gatherings.
- Rich chocolate flavor: Cocoa powder and melted unsweetened chocolate give the cake a deep, fudgy taste.
- Malted chocolate glaze: Malted milk powder adds a nostalgic flavor that pairs beautifully with chocolate.
- Simple presentation: The Bundt pan and glossy glaze create a finished cake that looks elegant with minimal effort.
What You Need to Make a Chocolate Bundt Cake
For the Cake
- Unsweetened cocoa powder: Used to coat the greased Bundt pan and add extra chocolate flavor.
- Unsweetened chocolate: Melted and mixed into the batter for a bold cocoa base.
- All-purpose flour: Gives the cake structure.
- Malted milk powder: Adds a subtle malt flavor and enhances the chocolate notes.
- Baking soda: Helps the cake rise.
- Salt: Balances the sweetness and brings out the chocolate flavor.
- Unsalted butter: Adds richness and helps create a tender crumb.
- Granulated sugar: Sweetens the cake and helps with texture.
- Dark brown sugar: Adds moisture and a deeper, caramel-like sweetness.
- Eggs: Use room temperature eggs so they blend smoothly into the batter.
- Vanilla extract: Rounds out the flavor.
- Water: Helps create a smooth batter and keeps the cake moist.
For the Glaze
- Malted milk powder: Gives the glaze its signature malty flavor.
- Water: Dissolves the malted milk powder.
- Semi-sweet chocolate chips: Create the chocolate base for the glaze.
- Butter: Makes the glaze smooth and rich.
- Light corn syrup: Adds sweetness and helps create a glossy finish.
- Whoppers: Crushed malted milk balls add a sweet, crunchy topping.
How to Make a Chocolate Bundt Cake
- Preheat the oven to 325 degrees F. Grease a 10-inch Bundt cake pan well. Sift the cocoa powder into the pan, then shake and rotate the pan until the inside is evenly coated. Tap out any excess cocoa powder.
- In a medium bowl, whisk together the flour, malted milk powder, baking soda, and salt. Set the dry ingredients aside.
- Place the chopped unsweetened chocolate in a small microwave-safe bowl. Heat for 1 to 2 minutes, stirring every 30 seconds, until melted and smooth.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until creamy. Add the granulated sugar and dark brown sugar, then beat until the mixture is light and fluffy.
- Scrape down the sides of the bowl. Add the eggs one at a time, mixing well after each addition. Mix in the melted chocolate and vanilla extract.
- Add the flour mixture and water to the butter mixture in alternating additions, beginning and ending with the flour mixture. Mix just until combined.
- Pour the batter evenly into the prepared Bundt pan. Bake for 55 to 60 minutes, or until a wooden toothpick inserted into the cake comes out clean with a few moist crumbs.
- Cool the cake in the pan on a wire rack for 15 minutes. Place a wire rack over the pan, carefully invert the cake, and release it from the pan. Let the cake cool completely before glazing.
- To make the glaze, combine the malted milk powder and water in a heavy-bottomed saucepan and stir until dissolved. Add the semi-sweet chocolate chips, butter, and corn syrup. Cook over low heat, stirring often, until melted and smooth.
- Cover the glaze and chill it in the refrigerator for about 30 minutes, stirring occasionally, until thickened.
- Place the Whoppers in a freezer bag and freeze for 15 minutes. Remove them from the freezer and chop or crush them into pieces.
- Spread the thickened glaze over the cooled cake with a large spoon or spatula. Sprinkle the crushed Whoppers over the top. Let the glaze set for about 20 minutes before slicing and serving.
Expert Recipe Tips
- Sift the cocoa powder before coating the pan so it spreads evenly and does not leave bitter clumps on the cake.
- Grease the Bundt pan thoroughly, making sure to cover every groove. This helps the cake release cleanly after baking.
- Use room temperature butter and eggs for smoother mixing and a more even cake batter.
- Do not overmix after adding the flour. Mix only until the ingredients are combined to help keep the cake tender.
- Let the cake cool for 15 minutes before inverting it. Turning it out too soon can cause the cake to break, while waiting too long can make it stick.
- Make sure the cake is completely cool before adding the glaze, or the glaze may melt and slide off too quickly.
Chocolate-Glazed Chocolate Malted Bundt Cake
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 unsalted butter, softened
- 1 cup granulated sugar
- 3/4 cup packed dark brown sugar
- 3 eggs, at room temperature
- 1 1/2 teaspoons vanilla extract
- 1 1/4 cups water
Glaze Ingredients
- 1 tablespoon malted milk powder
- 1 tablespoon water
- 3/4 cup semi-sweet chocolate chips
- 1/3 cup butter
- 1 tablespoon light corn syrup
- 1/2 cup Whoppers, chopped
Preparation
Preheat the oven to 325 degrees F. Grease a 10-inch Bundt cake pan and dust it with cocoa powder, shaking out the excess. In a bowl, whisk together the flour, malted milk powder, baking soda, and salt.
Melt the unsweetened chocolate 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 the eggs one at a time, then mix in the melted chocolate and vanilla.
Add the dry ingredients and water in alternating additions, starting and ending with the dry ingredients. Pour the batter into the prepared pan and bake for 55 to 60 minutes. Cool for 15 minutes, then invert onto a wire rack and cool completely.
For the glaze, dissolve the malted milk powder in water in a saucepan. Add the chocolate chips, butter, and corn syrup. Cook over low heat, stirring often, until smooth. Chill until thickened, then spread over the cooled cake. Top with chopped Whoppers and let the glaze set before serving.
How to Store Leftovers & Reheat
Once the chocolate Bundt cake has cooled completely, wrap it tightly in plastic wrap or aluminum foil to help keep it moist. You can also store it in an airtight container. Keep the cake at room temperature for 2 to 3 days, or refrigerate it for up to one week.
For longer storage, freeze the cake for up to 2 to 3 months. Wrap it well before freezing, then thaw it in the refrigerator overnight before serving. To warm an individual slice, microwave it for about 10 seconds.
What to Serve with Rich Chocolate Bundt Cake
This moist chocolate Bundt cake is delicious on its own, but it also pairs beautifully with hot coffee, cold milk, or a scoop of vanilla ice cream. The malty chocolate glaze makes it rich enough for a celebration, while the simple preparation keeps it easy enough for a weekend baking project.
More Dessert Recipes
- Double-Crust Pie Dough
- Air Fryer Smores
- Nutella Banana Bread
- Banana-Nut Pound Cake with Maple Crown Royal Glaze
Every slice of this chocolate malted Bundt cake delivers rich cocoa flavor, a tender crumb, and a smooth glaze that melts into the grooves of the cake. It is the kind of dessert that looks impressive on the table and tastes even better than it looks.
Recipe FAQs
Can I make this chocolate Bundt cake in advance?
Yes. You can bake the cake and make the glaze a day or two ahead of time. Store them separately, then glaze the cake when you are ready to serve.
Can I use milk chocolate instead of semi-sweet chocolate chips for the glaze?
Yes. Milk chocolate will make the glaze sweeter, so use it if you prefer a milder chocolate flavor.
Can I use dark chocolate instead?
Yes. Dark chocolate works well if you want a deeper, less sweet chocolate glaze.
Can I omit the malted milk powder in the glaze?
You can omit it if needed. The glaze will still be smooth and chocolatey, but it will not have the same subtle malt flavor.