This Milky Way Cake is the ultimate cake for candy bar, chocolate and cake lovers. It’s a deliciously dense cake that starts with melted Milky Way candy bars and topped with a ganache like icing. It’s insanely good and the perfect end to any holiday or family dinner.
♡ 12 DAYS OF SUGAR – DAY 2 ♡
I have to say this Milky Way Cake is kind of ridiculous.
But aren’t ridiculous cakes usually the best kind? Loaded with melted Milky Way candy bars and topped with the most delicious candy bar/ganache like frosting.
It’s absurdly good.
And even though it’s loaded with melted candy bars, it’s not overly sweet.
This cake is the ultimate cake for not only chocolate lovers, but also for Milky Way lovers, like me. I can’t be the only one to think they’re a bit underrated right? Caramel, nougat and milk chocolate . . . what’s not to love? Every single time I eat one, I forget how much I really do love them.
This cake on its own is fantastic, but the icing on the cake (no pun intended) is the candy bar frosting. It’s amazing and don’t be surprised when you find yourself digging in with a spoon.
Depending on how thick you want the frosting layer, you may or may not use all of it. If you do have some left over, throw it on some graham crackers or go ahead and enjoy it for a mid afternoon snack. . . I won’t judge.
CHOCOLATE AND CARAMEL GOODNESS
This cake is the best of both worlds. . . chocolate and caramel all rolled into one amazing cake that is perfect for the holidays or any time of the year.
Bundt cakes are one of my favorite types of cake to make and this one might be in my top five favorite bundt cakes ever. It really is so good and might even be better the second day, like I think so many bundt cakes are.
Just look at that candy bar frosting! It’s pure heaven! I want to face plant into it! I use milk chocolate chips for the frosting, but you can use semisweet if you the frosting to be less sweet, or a combination of both.
Tips for making Milky Way Cake:
- Use eggs that are at room temperature.
- Use softened butter that is still slightly cold. You want it soft enough that you can push your finger into it and make a slight dent, but not so soft that the stick of butter starts to lose it’s shape when you press on it.
- Don’t rush the melting of the candy bars. . . low heat and steady stirring is the name of the game here. We don’t want to burn those delicious Milky Way bars.
- Be sure to spray your bundt pan and dust it with a little flour. There is nothing worse than having your beautiful cake stick in your pan. Also, let the cake cook for a good 30 minutes before you invert it onto a cake plate or cooling rack.
- Don’t make the frosting until the cake is completely cooled and out of the pan. The frosting will firm up as it cools so if you make it ahead of time it will set up too much and you won’t be able to easily pour/spread it over the cake.
You guys, this cake is so good! Make is and let me know what you think.Print
Recipe Source: Adapted from a cute cookbook I bought years ago called The Domestic Diva’s Party Cookbook