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A Pure Incarnation Of Rich milk Chocolate Flavor – Milk Chocolate Cake Recipe

There’s no shortage of chocolate cake recipes, but this three-layer beauty transcends comparison. This luscious and versatile cake made with milk is my latest discovery. My friends call this a “a very good chocolate cake” but a more appropriate term would be “the very best chocolate cake”.

The facts don’t lie. This Milk Chocolate Cake with milk Chocolate Buttercream and milk chocolate ganache is moist, fluffy, and has a wonderfully chocolate flavor! A pure incarnation of rich milk chocolate flavor, this cake is a perfect cake for birthdays or any special occasion.

If you have a choco-holic in your family, you need to try this cake. This moist chocolatey cake is pretty simple to make, and quick, too. So let’s get baking! I hope that you enjoy the recipe! Make sure to leave a comment or photo below if you give it a try, we would love to know what you think!



2 1/2 cups cake flour

1 teaspoon baking soda

1 1/2 sticks unsalted butter, softened

2 large eggs

1 1/3 cup milk

1 cup milk chocolate chips

1 1/2 cups sugar

1/2 teaspoon salt

2 teaspoons vanilla


5 cups powdered sugar

3 sticks unsalted butter, softened

1 teaspoon vanilla extract

4 tablespoons milk or cream

8 ounces milk chocolate chips

1/2 teaspoon salt


1 cup Milk Chocolate Chips

3 oz Heavy Cream



Preheat the oven to 350 F. Grease and line three 8×2 inch round cake pans with baking paper, bottom and sides.

Place the milk chocolate chips and 1 1/3 cups milk in a microwave safe bowl. Microwave for 20 seconds, then wait a minute or two before stirring. Microwave for another 10 seconds, then stir and let it sit for a minute to soften even more. Microwave for an additional 5 to 10 seconds to chocolate chips should look softened.

Whisk for about 1 minute until completely melted. Allow the chocolate to cool somewhat before using.

In a medium bowl, combine the flour, baking soda and salt.

In the bowl of your mixer, whisk together the butter and sugar on medium speed until light and fluffy, about 4 to 5 minutes. Mix in vanilla.

Add the eggs, one at a time, mix well after each addition.

Beginning and ending with the dry ingred̾i̾e ̾nts, alternate adding the dry ingred̾i̾e ̾nts with the liquid chocolate/milk mixture. Whisk until the batter is combined and smooth.

Pour the batter into the prepared cake pans. Bake for 22 to 24 minutes until a toothpick inserted into the center of the cake comes out clean. Cool the cakes on a wire rack.


In a microwave safe bowl, add milk chocolate and heavy cream. Melt in the microwave, stirring every 30 seconds until the chocolate has melted.

Cool for about 15 minutes until the ganache will thicken but can pipe drips along the inside of your bowl.


In a microwave safe bowl, add the milk chocolate chips and milk or cream. Melt in the microwave, stirring every 15 seconds, until smooth. Let the chocolate cool down slightly before using.

Beat the butter and the powdered sugar in the bowl of your mixer. Beat in vanilla, the milk chocolate, milk mixture on medium speed for 3 to 4 minutes until smooth and creamy.


Place one layer of the cakes on a serving plate. Spread the top of the layer with a layer of milk chocolate buttercream.

Place the second layer of cake on top, follow with another layer of milk chocolate buttercream.

Add the remaining cake layer, frost the top and sides of the cake with the remaining frosting.

Place cake in the fridge for at least 10 minutes to set.

Transfer the milk chocolate ganache into a piping bag, snip off one bottom corner of the bag. Apply the drip to the top edge of the cake while rotating the cake. Spread more ganache on top of the cake. Then decorate as desired! I like to use the leftover buttercream to pipe swirls on top of the cake.

Place the cake in the fridge for at least for 30 minutes or until the ganache is set. Slice the cake and serve!

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