Indulge in Decadence with Milk Chocolate Pound Cake
Milk chocolate pound cake, moist and rich with the indulgent flavor of milk chocolate candy bars, is a decadent dessert perfect for any occasion. While some pound cakes can be dry and crumbly, this recipe creates a cake that is soft and moist, with a velvety texture that melts in your mouth. The combination of sour cream, vanilla instant pudding mix, and sweetened condensed milk ensures the cake is perfectly sweetened and incredibly rich.
As someone who loves to bake cakes, I can guarantee you that this milk chocolate pound cake recipe will not disappoint. Whether you are celebrating a birthday or simply indulging your sweet tooth, this cake is sure to please. In this article, I’ll walk you through the ingredients list and step-by-step instructions for making this easy but perfect pound cake.
So grab your apron, preheat your oven to 350 degrees, and let’s get baking!
Why You’ll Love This Recipe
Friends, I am so excited to share with you my all-time favorite cake recipe – the Milk Chocolate Pound Cake. This easy pound cake is sweet, moist and oh-so-delicious that it melts in your mouth. If you’re a chocolate lover like me, trust me when I say that this cake will bring joy to your taste buds like no other.
This chocolate pound cake recipe is versatile and is perfect for any occasion, be it a birthday party or just a tea-time dessert. It is made with simple ingredients that are likely already sitting in your pantry, including powdered sugar, vanilla extract, eggs, sour cream, and vanilla instant pudding mix. The star ingredient of this recipe is undoubtedly the milk chocolate candy bars that give the cake its signature flavor and texture.
One of the best things about this chocolate pound cake recipe is that it’s easy to make. With just a few simple steps, you can easily whip up this cake in no time. All you need to do is preheat your oven to 350 degrees Fahrenheit; mix the butter and sugar until light and fluffy; add vanilla extract and eggs; then fold in dry ingredients. Finish by adding sour cream and melted milk chocolate candy bars to create the ultimate moist, tender crumb.
Not only is this cake delicious and easy to make but it’s also a crowd pleaser. Your family and friends will rave about how tasty it is and ask for your secret recipe. You can even impress them further by serving it with coffee or hot cocoa or even topping it with whipped cream or chocolate syrup.
In conclusion, make sure to try out this milk chocolate pound cake recipe today. Trust me; you won’t regret it!
Ingredient List
- 1 cup (2 sticks) Unsalted Butter, softened + more for greasing the pan
- 3 cups Granulated Sugar
- 6 large Eggs, room temperature
- 2 teaspoons Vanilla Extract
- 1 cup unsweetened Cocoa Powder
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- 1 tablespoon Instant Vanilla Pudding Mix
- 3 cups All-Purpose Flour
- 1/2 cup (4 oz.) Hershey’s Milk Chocolate Candy Bars, chopped
For the milk chocolate glaze, you’ll need:
- 1/2 cup (4 oz.) Hershey’s Milk Chocolate Candy Bars, chopped
- 1/2 cup Sweetened Condensed Milk
- 2 tablespoons Unsalted Butter
Optional toppings:
- Powdered Sugar
- Chopped Milk Chocolate Candy Bars
- Chocolate Sauce
- Whipped Cream
Note: Make sure your eggs and butter are at room temperature. This will help achieve a smooth, moist cake.
The Recipe How-To
Preheat the oven to 350°F.
Butter a bundt cake or loaf pan and dust it with cocoa powder.
In a large bowl, cream together 1 cup of unsalted butter, softened, and 2 cups of granulated sugar, using an electric mixer, until light and fluffy.
Add in 4 large eggs, one at a time, beating after each addition.
Stir in 1/2 cup of sour cream and 8 ounces of sweetened condensed milk. Mix thoroughly.
Sift together 3 cups of all-purpose flour, 1/2 cup of unsweetened cocoa powder, 1 teaspoon of baking powder and 1/2 teaspoon of salt.
Gradually add this to the butter mixture in three parts, alternating with 1/2 cup of sour milk (To make sour milk add 1/2 tablespoon of vinegar to 1/2 cup regular milk). Beat until just combined.
Stir in 1 tsp of vanilla extract and one small package (3.9 ounces) of instant vanilla pudding mix
Fold in 8 ounces of chopped or grated milk chocolate candy bars into the batter, reserving some for toppings if desired.
Pour the batter into the prepared pans.
Bake for about 50-60 minutes, or until baked through. Test the cake by inserting a toothpick into the center; if it comes out cleanly or only has a few crumbs on it, then your cake is ready to take out from the oven!
Allow to cool in the pans for 15 minutes, The cake will still be hot so use oven mitts, after that run a knife around edges and invert onto wire racks to cool completely.
Once cakes are cooled down completely you can top the cake with powdered sugar, syrup, or some additional chopped milk chocolate candy bars.
Enjoy your easy pound cake recipe with family and friends!
Substitutions and Variations
As with any recipe, substitutions and variations are possible to customize the dessert to your liking. Here are some suggestions for tweaking the milk chocolate pound cake recipe:
– Chocolate chips or chunks instead of candy bars: If you don’t have or don’t like milk chocolate candy bars, you can use the same amount (8 ounces) of chocolate chips or chunks. You can also use semi-sweet or dark chocolate for a richer flavor.
– Different pudding mix flavor: While vanilla instant pudding mix adds moisture and flavor to the cake, you can experiment with other flavors such as chocolate, butterscotch, or even banana. Keep in mind that the type of pudding mix may affect the consistency of the batter and the baking time.
– Half-and-half instead of sweetened condensed milk: If you prefer a less sweet cake, you can substitute half-and-half (equal amount) for the sweetened condensed milk. This will also make the cake lighter and less dense.
– Different pan shape: While the recipe calls for a bundt pan, you can also use a loaf pan, square pan or muffin tin. The baking time may vary depending on the size and shape of the pan, so keep an eye on the cake and test it with a toothpick to make sure it’s fully cooked.
– Adding nuts or fruit: To add some texture and nutrition to the cake, you can fold in chopped nuts such as pecans or walnuts or diced fruit such as strawberries or bananas. This will also make the cake look more colorful and appealing.
– Drizzling with chocolate syrup: For a decadent touch, you can drizzle some chocolate syrup over the cooled cake before serving. This will not only add more chocolate flavor but also make the cake look more fancy and elegant.
Remember that these variations are just suggestions and you can customize them further based on your taste and preference. Don’t be afraid to experiment and have fun with this easy pound cake recipe.
Serving and Pairing
The milk chocolate pound cake is a classic dessert that can be enjoyed on its own or paired with a variety of accompaniments. When serving the pound cake, you can dust some powdered sugar over the top for a touch of elegance.
This rich and decadent cake can be paired with a cup of coffee or tea for an after-dinner treat. For a special touch, you may even brew yourself a cup of hot cocoa to pair with the sweet flavors of the cake.
Another great pairing option is to serve the pound cake with fresh fruit on the side. Sliced strawberries, raspberries or blueberries complement the rich and delicious flavors of the chocolate cake quite well.
If you’re feeling adventurous, consider pairing the milk chocolate pound cake with a scoop of vanilla ice cream or a dollop of whipped cream. The cool contrast in temperature and textures between the hot fudgy cake and the cold creaminess is perfect.
While some may prefer to enjoy this cake on its own without any accompaniments; however, and there is no harm in simply slicing and enjoying it as it is!
Make-Ahead, Storing and Reheating
Once you’ve made your delicious milk chocolate pound cake, you may be wondering how long it can be stored and reheated if needed. The good news is that this cake holds up well over time and can even be made ahead of time.
If you plan to make the cake ahead of time, you can store it in an airtight container at room temperature for up to 3 days. Alternatively, you can store it in the refrigerator for up to 5 days or freeze it for up to 2 months.
When reheating the cake, there are several options available to you. You could place individual slices in the microwave for a few seconds until warm or heat the whole cake in a preheated oven at 350°F (180°C) for about 10 minutes.
It is important to ensure that the cake is wrapped tightly before being placed in the fridge or freezer. This will prevent any moisture from forming on top of the cake and affecting its texture and taste.
In terms of serving recommendations, dusting powdered sugar over each slice just before serving will give it a stunning presentation. For an extra indulgent option, try drizzling melted chocolate or chocolate syrup over your slice of cake. Believe me, this is a game-changer!
Overall, this milk chocolate pound cake recipe has an excellent shelf life and reheats well making it perfect for sharing with family and friends whenever they crave something sweet and satisfying.
Tips for Perfect Results
When it comes to getting the perfect milk chocolate pound cake, there are a few tips I have up my sleeve to ensure it comes out delicious every time. Here are my top tips for perfect results:
1. Soften butter properly: It’s important to make sure your butter is at room temperature before you start baking. If it’s too cold, it won’t cream properly, and if it’s too warm, the cake will turn out dense and heavy. Leave your butter out for about an hour before mixing with the other ingredients.
2. Use high-quality chocolate: Good quality milk chocolate is key when making this pound cake. I suggest using a high percentage chocolate bar that is not overly sweetened, like Hershey’s or Cadbury milk chocolate.
3. Don’t overmix the batter: Once you’ve mixed in all of your ingredients, it’s important not to overmix the batter. Mix until all ingredients are just combined, as overmixing can toughen the crumb and dry out the cake.
4. Use sour cream or buttermilk: Adding a bit of sour cream or buttermilk to the batter adds moisture without making the cake too heavy or dense.
5. Grease and flour your pan correctly: Make sure you grease and flour your bundt pan well so the cake doesn’t stick. This will ensure that each slice of cake comes out clean and looks beautiful.
6. Let cake cool in pan: After taking the cake out of the oven, let it cool for 10 minutes while still in the pan before removing it from the pan to cool completely on a wire rack. This helps avoid any cracking or breaking while transferring.
By following these six tips, you’ll have a perfect milk chocolate pound cake every time!
Bottom Line
In conclusion, this milk chocolate pound cake recipe is not just an ordinary cake, but a delightful treat that will satisfy your sweet tooth. With its rich milk chocolate flavor and moist texture, this cake is perfect for any occasion – from birthdays to special events or just as an indulgence. The ingredients used are simple and readily available, making it easy to follow the recipe instructions and create a perfectly delicious cake.
Whether devoured on its own, drizzled with chocolate syrup or topped with vanilla ice cream, this milk chocolate pound cake is sure to be a crowd-pleaser. And the best part? You can make it ahead of time and store it in the fridge or freezer for future consumption.
So what are you waiting for? Grab your apron and get baking! With our step-by-step instructions and expert tips, you’ll have a spectacular milk chocolate pound cake ready in no time.
Trust us when we say that once you take a bite of this chocolatey delight, you won’t be able to resist having a second (or even third) slice. This will become one of your favorite pound cake recipes!
Milk Chocolate Pound Cake Recipe
Ingredients
- 4 (1 5/8 ounce) milk chocolate candy bars
- 1 yellow cake mix
- 1 (3 1/2 ounce) vanilla instant pudding mix
- 1 cup sour cream
- 1/2 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons powdered sugar
Instructions
- Preheat oven to 350 degrees.
- Spray a 12 cup bundt pan or a tube pan with non-stick spray containing flour (Baker's Joy or Crisco with flour)
- Break milk chocolate bars into pieces.
- Chop chocolate pieces into small bits - some may be large.
- Combine cake mix, pudding mix, sour cream, oil, eggs, and vanilla in a large bowl.
- Beat with mixer on low speed for 1 minute. Fold in chocolate bits.
- Pour batter into prepared pan.
- Smooth out with spatula.
- Bake in pre-heated 350 degree oven for 55 to 60 minutes or until cake is lightly browned and cake springs back when lightly pressed. Allow cake to cool 20 minutes.
- Place cake on a serving platter and sift powdered sugar over the top.
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.