Malted Milk Ball Bundt Cake

Makes 36 servings


  • 5 lb (full box) Krusteaz Professional® Devil's Food Cake Mix 732-0240
  • 52 fl oz (6 1/2 cups) cool water, divided
  • 2 oz (3 tablespoons) dried malted milk powder
  • 1 lb (2 cups) malted milk balls, roughly chopped, divided
  • 8 fl oz (1 cup) whipping cream
  • 12 oz (2 cups) chocolate chips


  1. For cake, place 16 oz (2 cups) water, Krusteaz Professional Devil's Food Cake Mix and malted milk powder in mixer bowl.
  2. Using a paddle, mix on medium speed 1 minute.
  3. Change to low speed and mix 1 minute while gradually adding balance of water. Scrape bowl and paddle.
  4. Continue to mix on low speed 2 minutes. Divide half of the batter between three, prepared (12 cup) bundt pans (22 oz batter each pan).
  5. Place 8 oz (1 cup) chopped malted milk balls over batter in each pan.
  6. Scale remaining cake batter into bundt pans (22 oz batter each pan).
  7. Place 8 oz (1 cup) remaining chopped malted milk balls over batter in each pan.
  8. For convection oven, bake at 300°F 55-60 minutes; for standard oven, bake at 350°F 55-60 minutes; or until toothpick inserted into center comes out clean.
  9. For ganache, place whipping cream in microwave-safe bowl.
  10. Microwave on high 2 minutes or until cream is thoroughly heated.
  11. Add chocolate chips. Using whisk, mix until smooth.
  12. Drizzle warm ganache over cakes. Garnish with additional malted milk balls, if desired.
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