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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How to Make a Milky Way Cake
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.
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!
Milky Way Cake Recipe
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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
- 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
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.
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Recipe Help
Yep! You can use a tube pan for this Milky Way pound cake.
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There are various size Milky Way bars.
Can you please state the total ounces of candy bars?
Hi Betty, the recipe calls for 8 1.84oz bars. Hope you enjoy!