Cake with milk chocolate chips and a milk chocolate glaze

I’ve been obsessed with milk chocolate recently. I’m not even a big chocolate lover, but I’ve been wanting creamy milk chocolate recently, and this milk chocolate chip cake really satisfied that urge.

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This rich yellow cake is filled with delicious milk chocolate chips and topped with a creamy milk chocolate frosting.

This cake is delicious at room temperature, but it is much better when slightly warmed. It makes the chocolate chips ooey and delicious.

Brown sugar is used in this recipe, as it is in chocolate chip cookies. I used light brown sugar, but dark brown would work just as well. The brown sugar just adds a touch of richness.

I also went with buttermilk. Just listen to me out. Although I dislike drinking buttermilk (gag), it is excellent in baked products.

Buttermilk (full fat) works well in cake recipes. It provides moisture and enriches the flavor. If you don’t have buttermilk, milk and lemon juice may be used in its place. (That alternative has been included to the recipe below.)

By the way, if you’re searching for alternative substitutes and conversion charts, you can check out this post: Printable Substitution and Measurement Chart

Before we get to the recipe, here’s one more advice. I prefer to split up chocolate chips before adding them to desserts.

You may do this in a food processor or by putting them in a ziplock bag and crushing them with a hammer or a rolling pin. You don’t need small bits, but I’ve found that breaking them up a little helps.

It’s also a good idea to cover your chocolate chips with flour before adding them to your cake mixture.

Now for the recipe! Also, don’t forget to check out the video.

***I write recipes in volume (cup) measures since that is what people in the United States are accustomed to seeing and using. Click the metric button beneath the ingredients in the recipe card to get weight in metric measures. The weights are converted by a software, not by me, and the results are an educated approximation. Please keep in mind that while I prepare recipes in cups, I cannot guarantee that weighing the components will provide the same results.

Milk Chocolate Chip Cake with Milk Chocolate Glaze

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.



Course: Dessert
Cuisine: American
Keyword: cake, Chocolate Chip Cake
Prep Time: 40minutes
Cook Time: 1hour5minutes
Total Time: 1hour45minutes
Servings: 14slices
Calories: 637kcal


For the cake:

  • 3cupsall purpose flour
  • teaspoonbaking soda
  • 1teaspoonbaking powder
  • teaspoonsalt
  • 1cupbrown sugarpacked
  • 1cupwhite sugar
  • 1cupbutterroom temp
  • 4eggs
  • 2tablespoonoil
  • 1 cup buttermilk may be substituted with 1 cup milk Remove 1 tablespoon of the milk and replace it with 1 tablespoon of vinegar or lemon juice; leave aside for 5 minutes.
  • 2tspsvanilla
  • 1 cup chocolate milk chipsalmost one bag of chocolate chips finely chopped

Milk Chocolate Glaze:

  • 12ozmilk chocolate chips1 bag
  • 6ozheavy creamsometimes called whipping cream


For the cake:

  • Grease and flour a bundt pan.
  • Preheat oven to 325 degrees.
  • Chop the chocolate chips in a food processor, or place them in a big plastic bag and smash them up with a mallet or rolling pin.
  • Shake a few tablespoons of flour over the chips to coat.
  • In a mixing dish, combine the flour, baking soda, baking powder, salt, and sugars. Place aside.
  • In a separate dish, combine the eggs, oil, milk, and vanilla extract. Place aside.
  • Using a mixer, gradually incorporate the butter into the dry ingredients. Mix in tiny bits of butter at a time until the flour mixture is crumbly in texture.
  • Mix in half of the liquid mixture on medium until mixed.
  • Add the remaining liquid mixture and mix on medium until combined. Take care not to over-mix. You should just combine for around 20-30 seconds at most.
  • Fold in the flour-dusted milk chocolate chips.
  • Bake at 325 degrees for 60-65 minutes in a greased and floured bundt pan.
  • Allow to cool for approximately 20 minutes on a wire rack before turning out onto a rack or cake plate to cool fully before pouring glaze.

For the glaze:

  • Add 12 ounces (about 1 bag of milk chocolate chips) to a mixing bowl.
  • Heat 6 oz heavy cream (whipping cream) until almost boiling.
  • Pour in the milk chocolate chips and let aside for a few minutes.
  • Stir until smooth.
  • If there are any remaining bits of chocolate, microwave for approximately 20 seconds and swirl until smooth.
  • Allow the glaze to cool and thicken slightly. (You do not need to put it in the refrigerator.) Simply let it out on the counter for at least 20 minutes to cool and thicken. It’s acceptable to leave it out for longer, but if it becomes too thick to pour over the cake, simply throw it in the microwave for 10 second intervals, stirring in between.
  • Drizzle onto cake.



This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.


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

I really hope you like this one!

There are affiliate links in this post. I earn money as an Amazon Associate by making qualifying purchases.

Items & Tools I Used to Make the Milk Chocolate Chip Cake:

  • KitchenAid Stand Mixer
  • Flat Beater Attachment
  • Bundt Pan
  • Cooling Rack

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What happens if I use milk chocolate chips instead of semi-sweet?

Yes, you may use milk chocolate chips for semi-sweet chocolate chips in baking recipes. Milk chocolate chips work well in place of semi-sweet chocolate chips. They are creamier and sweeter than semi-sweet chocolate chips and may provide a deeper taste to baked items.

What is chocolate glaze made of?

Melt the chocolate and butter in a small saucepan over low heat for approximately 5 minutes. Take the pan off the heat. Combine the confectioners’ sugar and vanilla essence in a mixing bowl. 1 teaspoon at a time, stir in hot water until glaze is thick and smooth.

Should I use semi-sweet or milk chocolate chips?

Is it better to use semi-sweet or milk chocolate for cookies? Semisweet chips are the greatest option since they have a reduced sugar-to-cocoa ratio and include 40% to 70% cacao. Each dollop of dough has a unique pocket of chocolate that glows through the dough.

What can I use if I don’t have semi-sweet chocolate?

Alternatives to Semisweet or Milk Chocolate
⅔ ounce unsweetened chocolate + 2 tablespoons sugar.
3 tablespoons chocolate chips.
3 tablespoons unsweetened or Dutch-process cocoa powder + 3 tablespoons sugar + 1 tablespoon melted butter or shortening.

Can you mix semi-sweet and milk chocolate chips?

There is no law that says you can’t combine milk chocolate with semi-sweet chocolate, but there are a few things to consider if you do. For one thing, milk chocolate is sweeter than semi-sweet chocolate, so use less of it in your recipe.

What is the best chocolate to melt to drizzle?

Any chocolate with a high fat content and cocoa butter is ideal for melting. These components combine to form a smooth, glossy chocolate drizzle.

Can you just melt chocolate chips for drizzle?

In a microwave-safe dish, combine the chopped chocolate. Microwave on high for 1 minute, stirring halfway through. Microwave for 2 to 3 minutes longer, stirring every 30 seconds, until chocolate is melted and smooth.

What is the best way to melt chocolate to drizzle?

Place the chocolate in a heavy pot over very low heat and stir regularly until it starts to melt. Remove the pan from the heat and immediately mix in the chocolate until smooth.

What are the 5 ingredients in glaze?

Silica – (US UK) EPK – (US UK) Frit 3134 – (US UK) Whiting – (US Five Basic Ingredients
(US) Nepheline Syenite

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