Milky Way Cake
Indulge in the decadence of nostalgia with this show-stopping Milky Way Cake, a dessert that transforms your favorite candy bars into pure baking magic. Featuring melted Milky Way bars blended seamlessly with rich butter and creamy buttermilk, this cake boasts a moist, tender crumb infused with hints of caramel and chocolate. The frosting is equally indulgent, whipped with powdered sugar, milk, and caramel sauce for a silky finish that perfectly complements the cake's richness. Ideal for birthdays, holidays, or any occasion that calls for a sweet centerpiece, this easy-to-follow recipe lets you recreate a gourmet treat packed with classic candy bar flavors right in your kitchen. Perfect for chocolate lovers and dessert enthusiasts alike, the Milky Way Cake delivers unforgettable flavors with every slice!
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Recipe Information
Ingredients
- 6 bars (1.84 oz each) Milky Way candy bars
- 1.5 cups (divided) unsalted butter
- 2.0 cups granulated sugar
- 4 pieces large eggs
- 2.5 cups all-purpose flour
- 1.0 teaspoon baking soda
- 1.0 cup buttermilk
- 2.0 teaspoons pure vanilla extract
- 3.0 cups powdered sugar
- 2.0 tablespoons whole milk (for frosting)
- 3.0 tablespoons caramel sauce
Instructions
Preheat your oven to 325°F (163°C). Grease and flour a 9x13-inch baking pan or two 8-inch round cake pans.
In a medium saucepan over low heat, melt the Milky Way bars together with 1/2 cup of butter, stirring frequently until smooth. Remove from heat and let the mixture cool slightly.
In a large mixing bowl, cream together the remaining 1 cup of butter and sugar until light and fluffy using a hand or stand mixer.
Add the eggs to the butter-sugar mixture one at a time, beating well after each addition.
In a separate bowl, whisk together the flour and baking soda.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
Stir in the melted Milky Way mixture and vanilla extract until uniformly incorporated.
Pour the batter evenly into the prepared pan(s) and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan(s).
To prepare the frosting, beat together the powdered sugar, remaining 1/2 cup of butter, milk, and caramel sauce until smooth and creamy.
Spread the frosting evenly over the cooled cake. If using two round cake layers, frost the top of one layer, stack the second layer on top, and frost the top and sides.
Chill the cake in the refrigerator for 20 minutes before serving, to allow the frosting to set. Enjoy!
Nutrition Facts
Calories |
726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 212 mg | 9% | |
| Total Carbohydrate | 105.5 g | 38% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 82.7 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 76 mg | 6% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 146 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
