Milky Way Cake

5 from 10 votes

In this Milky Way Cake, a delightfully moist cake with swirls of caramel and Milky Way bars is coated in a white chocolate glaze.

Prep Time20

Cook Time1

Total Time1 20

Course: Dessert

Cuisine: American

Servings: servings

Calories: 598kcal

Author: Jocelyn Delk Adams

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

Leftover Storage

Butter-based cakes have a high moisture content that will begin to dry out from the moment you cut into it. Though they can be kept at room temperature for 1-2 days, I find that it’s best to refrigerate them. Cover the leftover cake with either foil or plastic wrap then place it in the refrigerator for up to a week.

To Freeze: Wrap the cake in aluminum foil or plastic wrap then put it in a heavy-duty freezer bag. If frozen, this cake will keep for 4-6 months. When ready to consume, thaw overnight in the fridge.

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