Milky Way Cake

Jocelyn (Grandbaby Cakes) Headshot By Jocelyn (Grandbaby Cakes)
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One of my all-time favorite candy bars has always been a Milky Way. That caramel-nougat-chocolate chombo is dangerous, boos! I don’t tear through them like I used to, but this Milky Way cake might change that. It starts with eight full-size bars (seven if you can’t help yourself, been there) melted right into the batter. Then I drizzle it with a simple white chocolate icing, and finish it off with even more candy pieces on top. YUM!

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A close up of a milky way cake with a white chocolate glaze with cut up milky way bars

How to Make a Milky Way Cake

A close-up of golden caramel icing being poured over a rich milky way cake on a white cake stand

Step 1: Melt the candy and some of the butter in a saucepan until smooth, then set aside. In a mixer, beat the sugar with the remaining butter until fluffy, then add the eggs one at a time. Mix in the flour, salt, and baking soda on low, followed by the melted candy mixture, buttermilk, and vanilla. Pour the batter into the pan, and bake until a toothpick comes out clean.

A milky way bundt cake drizzled with caramel glaze and topped with chopped milky way candy bars on a white cake stand

Step 2: Preheat the oven and bake white chocolate on a parchment-lined sheet, smoothing and re-spreading between rounds until golden. Scrape into a bowl, whisk until smooth, then melt gently with cream until pourable. Let cool, then pour over the cake. Top with Milky Way pieces and enjoy!

PRO TIP: If you don’t have buttermilk on hand for this Milky Way bundt cake, stir 1 tablespoon of lemon juice or vinegar into 1 cup of milk. Let it sit for 5 minutes, and you’ve got homemade buttermilk ready to go!

A close up of a milky way cake with a white chocolate glaze with cut up milky way bars

Milky Way Cake Recipe

This Milky Way Cake is made with a tender, chocolately cake made with addictive Milky Way bars that's coated in a roasted white chocolate glaze!
5 from 10 votes
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Author: Jocelyn Delk Adams
Course: Dessert
Servings: 16 servings

Ingredients

For the Cake

  • 8 Milky Way full sized candy bars
  • 1 1/2 cups unsalted butter room temp and divided
  • 2 cups granulated sugar
  • 4 large eggs room temperature
  • 2 1/2 cups sifted all purpose flour
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1 1/2 cups buttermilk room temperature
  • 2 tsp vanilla extract

For the Icing

  • 12 oz white chocolate chips
  • 1/4 cup heavy whipping cream

Instructions

For the Cake

  • Preheat oven to 350°F. Grease a 12-cup bundt pan.
  • In a medium saucepan over low heat, melt candy and 1/2 cup of butter. Stir until everything blends together. Remove from heat and set aside.
  • In a stand mixer bowl, mix sugar and remaining butter for 5 minutes on high speed. Add eggs 1 at a time, combining well after each addition.
  • Turn mixer to low and add flour, salt and baking soda then add Milky Way mixture, buttermilk and vanilla.
  • Pour the batter into the pan and bake for 55-60 minutes, or until a toothpick inserted into the cake’s center comes out clean. 
  • Cool the cake in the pan for 10 minutes, then invert onto a serving plate.

For the Icing

  • Preheat oven to 250F and add white chocolate to a parchment paper lined baking sheet.
  • In increments of 10 minutes, bake chocolate then smooth and re-spread using a spatula.
  • Repeat 3-5 more times. Scrape chocolate into a bowl and whisk until smooth.
  • Add chocolate to a pot over low heat and whisk in heavy cream. Once glaze is smooth and pourable, set aside to cool then pour over room temperature cake. If glaze is too thick, heat in increments of 30 seconds to achieve pouring consistency.

Notes

How to Store this Milky Way Cake
  • Room Temp: This cake will stay fresh on the counter for 1-2 days. Cover it well so it doesn’t dry out!
  • Fridge: Wrap leftovers in plastic wrap or foil and keep in the fridge for up to a week.
  • Freezer: Wrap the cake well in plastic wrap, then foil, and slip it into a freezer bag. It will keep for 4-6 months. Thaw overnight in the fridge before serving.

Nutrition

Calories: 598kcal | Carbohydrates: 72g | Protein: 7g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 286mg | Potassium: 169mg | Fiber: 1g | Sugar: 54g | Vitamin A: 718IU | Vitamin C: 1mg | Calcium: 115mg | Iron: 1mg
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Recipe Tips

  • Use a good bundt pan, boos. Bundt pans have a nasty habit of sticking, so grab a quality one and coat it well with baking spray.
  • Make sure your butter is softened. It should be soft enough to press your finger in and leave a dent, but not melting or losing its shape.
  • Bring your eggs to room temp. Cold eggs won’t mix in as smoothly and can mess with the texture of your cake.
  • Sift your flour. This Milky Way cake recipe has heavy ingredients y’all, so sifting keeps the batter lighter.
  • Let the cake cool before icing. If it’s still warm, the glaze will slide right off.
A slice of milky way cake on a white plate with a fork cut into it

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Recipe Help

Can I use a different pan if I don’t have a bundt pan?

Yep! You can use a tube pan for this Milky Way pound cake.

More Pound Cake Recipes

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Filed Under:  Cake, Dessert and Baking, Halloween, Holidays, Oven

Comments

  1. Question please… why do the white chocolate chips need to be melted in the oven? Is it to brown the chocolate? Could they be melted in double boiler? Thank you

    Reply

  2. I have made this cake twice and people have raved about it but i cannot seem to duplicate the icing that i see in the pictures . My icing always dries fast and is thick no matter how long i heat it . what could i be doing wrong? as soon as i put it to the cake , it dries up

    Reply

    2. Thanks sooo much for seeing my comment. I do not know . I really like making the cake and people LOVE IT but i think i am doing something wrong with the icing. I just baked this cake again this past Sunday, the cake turns out perfect. I follow the instructions for the icing and after i whisk in the heavy cream in , the melted chips stay really thick and and the no matter how many times i try to heat them over, the icing stays thick. when i try pouring it on the cake , it pours slowly and dries immediately, almost like peanut butter and harder after that . When i look at the picture . your does not look hard or dry so i think i a doing something wrong. i really
      want to master this part of the recipe . what am i doing wrong ??

    3. i am so sorry , i posted again instead of replying . I really would like to say , i just started baking and i have printed out at least 30 cake recipes . i have a folder and i a trying them all out one by one. TY!!! you are making baking joyous for me and i am a 49 year old male ! i love your recipes ! The lemon pound cake was the 1st and i am on my 10th cake so far, back to the icing for the Milky way cake ,

      Thanks sooo much for seeing my comment. I do not know . I really like making the cake and people LOVE IT but i think i am doing something wrong with the icing. I just baked this cake again this past Sunday, the cake turns out perfect. I follow the instructions for the icing and after i whisk in the heavy cream in , the melted chips stay really thick and and the no matter how many times i try to heat them over, the icing stays thick. when i try pouring it on the cake , it pours slowly and dries immediately, almost like peanut butter and harder after that . When i look at the picture . your does not look hard or dry so i think i a doing something wrong. i really
      want to master this part of the recipe . what am i doing wrong ??

  3. I am 36 years old, my mom has made this cake (or nearly identical) every year for Christmas. It’s my absolute favorite so every year it’s one of my gifts. We make it without the icing/glaze. Im not allowed to break into it til Christmas morning with my coffee and gifts. It’s one tradition I look forward to. I was so glad to find this as my mom had misplaced her recipe in a move. She used it and it tasted identical. I’m glad others get to try this delightful recipe. I highly suggest leaving the glaze off if you want a less sweet treat that pairs perfectly with coffee.

    Reply

  4. Hi! I am a 11 year old girl who loves to bake and cook! Super happy to meet you ( kinda lol) ! I am new to you and your page/this website but I found out about you on Disney’s Magic Bake-Off! I literally watch that show everyday after I finish chores or homework. Next time you’re on the show can you please tell Issac Ryan Brown and Dara Renee that I love them both? Thanks! by the way this cake looks delicious and I will for sure be baking it! Thank you!

    Reply

  10. Quick question….does the flour get sifted before or after measuring? This looks delicious…..like all of your recipes!!

    Reply
5 from 10 votes

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