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.
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Milky Way Cake
- Total Time: 1 hour 25 minutes
- Yield: 16 to 18 slices 1x
Ingredients
Cake:
- 7 (1 3/4 oz) Milky Way candy bars, chopped
- 1 cup butter, softened and divided
- 1 1/2 cups sugar
- 4 large eggs, well beaten
- 1 teaspoon vanilla
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 cup buttermilk
Frosting:
- 1 1/4 cups sugar
- 1/2 cup evaporated milk
- 1/4 cup butter
- 1/2 cup marshmallow cream
- 1/2 cup chocolate chips (milk or semisweet)
Instructions
Cake:
- Preheat oven to 325 degrees and generously spray and dust with flour a 10 to 15-cup capacity Bundt pan.
- In a heavy-bottom saucepan, melt 1/2 cup of butter and chopped Milky Way candy bars over low heat, stirring frequently until smooth. Remove from heat and let cool.
- Using an electric mixer, beat the remaining 1/2 cup butter and sugar until light and creamy, about 4 to 5 minutes.
- Add the beaten eggs, vanilla and cooled chocolate mixture. Mix well, scraping down the sides of the bowl as needed.
- Stir together flour and baking soda. With mixer on low, add flour mixture, alternating with buttermilk mixing on low. Continue mixing until well combined.
- Pour into prepared bundt pan and bake for 60 to 70 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Let cake cool for 30 minutes and then invert onto a cake plate or serving platter. Let cool completely before frosting.
Frosting:
- In a medium saucepan, combine the sugar and evaporated milk. Cook over medium low heat, stirring constantly until sugar is dissolved.
- Increase heat to medium and continue stirring until mixture reaches a soft ball stage (234 to 240 degrees). Remove from heat and add the butter, marshmallow cream and chocolate chips. Mix using a hand mixer (or a wooden spoon works too), stirring until mixture is smooth. Immediately pour/spoon over the top of the cake.
- Prep Time: 20 mins
- Cook Time: 65 mins
Recipe Source: Adapted from a cute cookbook I bought years ago called The Domestic Diva’s Party Cookbook
Hi! I’m Jodi, a mom of five boys and lover of chocolate, sweets and everything in-between. Here you’ll find simple, delicious recipes that are all tried and true.
Milky Way is my favorite candy bar! I can’t wait to make this! Thank you!