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!
Servings: 16 servings
Calories: 598kcal
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