Milky Way Cake is made with melted Milky Way candy bars and topped with a chocolate marshmallow ganache! Perfect bundt cake recipe for leftover Halloween candy, holidays, or any time you need a delicious dessert recipe.
This Milky Way Cake recipe is a rich chocolate bundt cake that is absolutely amazing. The cake is made completely from scratch by mixing melted Milky Way candy bars with a handful of basic ingredients. And the chocolate frosting only has 4 ingredients in it, but it is completely decadent. This delicious recipe is one of my favorite chocolate cake recipes because it has tons of flavor, but it isn’t so rich that you can only eat a couple of bites.
What is Milky Way cake?
Milky Way Cake is a delicious dessert that is perfect for any occasion. Made with a combination of melted Milky Way candy bars, butter, sugar, eggs, baking soda, salt, buttermilk, flour, and vanilla, this cake is a sweet and indulgent treat that is sure to satisfy any sweet tooth. The frosting is made with sugar, evaporated milk, chocolate chips, and marshmallow creme, creating a rich and decadent topping that perfectly complements the cake.
MILKY WAY CAKE INGREDIENTS
Ingredients In Milky Way Cake
When it comes to making a delicious Milky Way Cake, the ingredients you use are key to achieving the perfect taste and texture. Here are the ingredients you’ll need and how they contribute to the recipe:
Milky Way Candy Bars – The star of the show in this recipe is the Milky Way candy bars. You’ll need 8 regular-sized candy bars, which will be melted down and added to the cake batter. These candy bars add a rich, chocolatey flavor that pairs perfectly with the sweetness of the cake.
Butter – Butter is used in two different ways in this recipe. You’ll need 1 cup of butter in total, divided between melting the candy bars and creaming the sugar together. It’s best to use softened butter for the creaming step, as it will mix more easily with the sugar.
Sugar – To make sure every bite of the cake is irresistibly sweet, you’ll need 2 cups of sugar. This is a crucial ingredient for the cake’s flavor and texture.
Eggs – Eggs are an important binder and leavening agent for the cake. You’ll need 4 eggs in total to ensure the cake has a good rise and crumb.
Baking Soda – To help the cake rise properly, you’ll need just 1/2 teaspoon of baking soda. This ingredient is essential for achieving the perfect texture in the cake.
Salt – Salt is a natural flavor enhancer that helps to bring out the sweetness in the cake. You’ll need 1/4 teaspoon of salt for this recipe.
Buttermilk – Buttermilk is used to bring the cake batter together and add both richness and acid for a perfect texture. You’ll need 1 1/4 cups of buttermilk, which can be made by adding a tablespoon of lemon juice to regular milk and letting it rest for 5 minutes before using.
Flour – The base of the cake batter is 2 1/2 cups of all-purpose flour. This ingredient is what gives the cake its structure and stability.
Vanilla – To enhance the flavors of the cake, you’ll need 1 teaspoon of vanilla extract. It’s best to use a high-quality vanilla extract for the best flavor, but any vanilla extract will work.
INGREDIENTS IN MILKY WAY CAKE FROSTING
Sugar – The cake is pretty sweet, but the frosting is too!
Evaporated milk – A cup of evaporated milk gives the frosting the perfect texture.
Chocolate chips: 2 cups of semi sweet chocolate chips gives the frosting the rich, chocolate flavor.
Marshmallow creme: Marshmallow creme helps to make the frosting sweet, thick, and delicious!
How to Make Milky Way Cake
Preheat the oven
Preheat the oven to 350° and grease a bundt pan.
Melt the candy bars
To make Milky Way Cake, start by melting together the candy bars and 1/2 cup of butter in a saucepan over low heat while stirring frequently. Once the mixture has melted, remove it from the heat and set it aside.
Make the cake batter
In a large mixing bowl, cream together the sugar and 1/2 cup of softened butter until light and fluffy. Add in the eggs and mix well. Then add in the salt, baking soda, and buttermilk, and mix again.
Next, add in the flour and mix until well combined. Finally, add in the melted candy bar mixture you cooled earlier, as well as the vanilla.
Bake the cake
Pour the cake mixture into the greased bundt pan and bake for 65 minutes. Make sure that the center is finished when a toothpick comes out clean.
Once the cake is done, cool it for about 10-15 minutes before transferring it to a wire rack to cool completely.
Make the frosting
To make the frosting, combine the sugar and evaporated milk in a saucepan over medium heat. Cook to the soft boil stage (230-240 degrees F) and then remove the pan from the heat. Add in the chocolate chips and stir until melted. Blend in the marshmallow creme and spread the mixture over the cooled cake.
Top the cake with additional chopped pieces of Milky Way candy bars if desired.
If you prefer a thicker frosting, you can add powdered sugar to the mixture until it reaches your desired consistency. For a darker, more intense chocolate flavor, you can substitute unsweetened chocolate for some or all of the chocolate chips.
MILKY WAY CAKE
- 8 Milky Way candy bars (1.84 ounces each)
- ½ cup butter
- 2 cups sugar
- ½ cup butter softened
- 4 eggs
- ½ tsp baking soda
- ¼ tsp salt
- 1 ¼ cups buttermilk
- 2 ½ cups flour
- 1 tsp vanilla
- 2 cups sugar
- 1 cup evaporated milk
- 2 cups semi-sweet chocolate chips
- 1 cup marshmallow creme
- Preheat oven to 350°.
- Melt candy bars and 1/2 cup butter in a saucepan over low heat, stirring frequently. Once completely melted, remove from heat and set aside.
- In a large mixing bowl, use an electric mixer to cream the sugar and 1/2 cup of softened butter until light and fluffy. Add eggs, mix well.
- Add the salt and baking soda to the buttermilk and then add to the butter/sugar mixture. Add the flour and mix until well combined. Add the melted candy bars and vanilla and then pour into a well greased bundt pan and bake for 65 minutes.
- Make sure that the center is done and then cool the cake for 10-15 minutes before inverting onto a wire rack to cool completely.
- To make the frosting, combine the sugar and evaporated milk in a saucepan over medium heat. Cook to soft-ball stage (234-240 degrees) and then remove from heat. Add chocolate chips and stir until melted. Blend in marshmallow creme. Spread over the cake.
- Top with additional chopped Milky Way candy bars if desired.
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What is soft ball stage?
When sugar is cooked into a syrup it happens in stages the first being “soft” and the last being “hard” the difference that hard making the brittle candies whereas soft is more taffy-like. Our frosting will start off in the soft ball stage which is about 235 degrees F. It can be tested by dropping a very small amount of boiling sugar into a cup of cold water. If it forms a ball as it drops, it’s ready. If it remains a stream or breaks then it is not ready and must be cooked longer.
TIPS FOR MAKING A CAKE IN A BUNDT PAN (AND GETTING THE BUNDT CAKE OUT OF THE PAN TOO!)
There is nothing worse than making a delicious bundt cake and then having it get stuck when you are trying to get it out of the pan! It may take a little bit of trial and error depending on which kind of Bundt pan you are using, but over the years I have learned a few tips that help make sure your cake comes out successfully!
Use a quality non-stick pan like this one. They aren’t very expensive and the investment will be worth it when your cakes come out beautifully every time!
Grease your pan! I know. You are wondering why you need to grease a non-stick pan because usually you don’t! In fact, most of your non-stick pans will tell you not to use cooking spray at all because it will build up on the pan and make it less effective over time. That is true, but you still need to grease the pan somehow or it will likely stick. I have a very nice non-stick Bundt pan and I was excited to try it out because I was told that nothing would stick to it and that it didn’t need to be greased at all. The cake was totally stuck in the pan when it was done baking!!!
- If you have a non-stick pan, grease it with melted shortening. I have had better luck with shortening than with butter. Just melt a little bit of shortening and then apply to the entire inside of the Bundt pan with a pastry brush.
- If you don’t have a non-stick pan, you can use this type of cooking spray – it works miraculously because there is flour mixed in with the spray. I have an older pan that is not non-stick and when I use this spray, my Bundt cakes come out perfectly every single time. If your pan is really old and the inside is really scratched up and your cakes keep sticking, it may be time to get a new pan!
- Also, make sure to grease your pan right before pouring the batter in. If you grease the pan too far ahead of time, the oil may drip down to the bottom of the pan, leaving the sides less coated.
Tap the pan. After adding the cake batter to the greased pan, tap it gently on the countertop to release any air bubbles. This will help the cake to bake evenly and prevent air pockets from forming.
Cool the Cake Properly – Once the cake is done baking, let it cool in the pan for 10 to 15 minutes before removing it. This will allow the cake to set and prevent it from falling apart. Here are some tips for cooling a bundt cake:
- Place the pan on a wire rack to cool.
- Run a knife around the edges of the cake to loosen it from the pan.
- Invert the pan onto a plate or serving platter and tap it gently to release the cake.
Milky Way Cake is a delicious dessert that is perfect for any occasion. Here are some frequently asked questions about this dessert:
How long does Milky Way Cake last?
Milky Way Cake can last for up to 5 days when stored in an airtight container at room temperature. It is best to consume the cake within the first 2-3 days for optimal freshness and flavor.
Can I make the frosting ahead of time?
Yes, you can make the frosting ahead of time and store it in the refrigerator for up to 2 days. When ready to use, simply bring the frosting to room temperature and give it a good stir before spreading it on the cake.
Can I use a different type of chocolate for the frosting?
Yes, you can use a different type of chocolate for the frosting. Semi-sweet chocolate chips work well in this recipe, but you can also use milk chocolate or dark chocolate if you prefer.
Can I make this cake without a bundt pan?
Yes, you can make this cake in a 9×13 inch baking dish or two 8-inch round cake pans. Adjust the baking time accordingly, and be sure to grease the pans well before pouring in the batter.
Can I freeze Milky Way Cake?
Yes, you can freeze Milky Way Cake for up to 2 months. Wrap the cake tightly in plastic wrap and then in aluminum foil before freezing. Thaw the cake in the refrigerator before serving.
CHECK OUT THESE OTHER GREAT BUNDT CAKE RECIPES!
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- SWIRLED PEPPERMINT BUNDT CAKE
- LAYERED LEMON CHIFFON CAKE
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- EASY HOMEMADE VANILLA CAKE
Milky Way Cake is a delicious dessert that is perfect for any occasion. Made with melted Milky Way candy bars and then topped with a simple chocolate ganache, this chocolate cake recipe is a sweet and indulgent treat that is sure to satisfy any sweet tooth.
Unless I’m completely overlooking it, which is possible, I’m not seeing what to do with the melted candy bar/butter mixture. Please advise. I want to make this soon.
Add the melted candy bars and vanilla right after adding the flour. Enjoy!
There are many size Milkly Way candy bars….what size is used? Thanks!
I used the standard sized ones – I believe they are 1.84 ounces.
Looks delicious! Could the cake and frosting be made as cupcakes?
I have never tried it, but I’m sure it would work just fine as long as you reduce the baking time accordingly. Let me know if it works!
Danielle D says
Hi. I was wondering if you could give me the nutritional facts for this cake?
Can this cAke be frozen for a week?
I’ve not tried it, but I can’t see why not. I would wait and add the frosting to the cake just prior to serving though. (The day of is fine- I just wouldn’t freeze it with the frosting on top- it might dry it out.)
Thank you, that is what I was thinking ….
Danielle D says
Hello, hoping for a quick reply as I am making this cake tonight for my sweethearts Birthday. I do not have a bundt cake pan. Can I use regular round cake pans? If so what adjustments would you recommend?
I have not tried the cake in regular cake pans but I think it would work well. I would use 2 round (8 or 9 inch) pans and bake at the same temp but cut the baking time down by quite a bit. I would check the middles of the cakes after about 20-25 minutes and continue to check every few minutes until a toothpick inserted in the center comes out clean. Good luck!
HI Danielle! Sorry- I had an insanely busy weekend! I hope you were able to make the cake with the adjustments you needed!
Darlene Smith says
What kind of cake mix would u use. german choclate. CHoclate. Maybe french vanilla. THen add candy mixture.
I’m sure that any kind of cake mix would taste amazing! Let us know if you decide to experiment!
I would like to add pecans to this cake. Would I need to add more liquid?
I’d just add them! Great idea, by the way!
Don’t have a bundt cake pan. What do you think the temp/time would be for cupcakes?
The temp should be the same, and I would guess about 18-20 minutes. This recipe would be delicious in the form of cupcakes!
FYI this made 48 “normal” size cupcakes. Bake time was about 14-17 mins. Filling them 2/3 ish full.
My great-aunt recently passed away and we celebrated her life today. She was a wonderful baker and made a delicious Milky Way cake. I was happy to find your recipe! I made this and it was enjoyed by everyone! Thank you!!
That seems like a ton of sugar for the frosting along with the marshmallow creme and chocolate chips. Is that right?
It is a lot of sugar, but yes, that is correct!
I tried this recipe and found the cake to be great. The frosting was not. It became fudge not frosting. I then looked up other ganache recipes. Try something simpler.
I’m sorry you didn’t like the frosting, but there are definitely lots of other ganache recipes that would also taste wonderful with this cake! I like this particular one because of the marshmallow in it, but it does make the ganache a little thicker than some other recipes.
Do you think a 13 X 9 pan would be ok to bake this recipe in?
Absolutely. Just decrease the baking time – I would check it after about 30 minutes and then every few minutes until a toothpick inserted in the center comes out clean.
What do you add for high altitude?
I have not made this particular recipe at a high altitude, but I used to live at a higher altitude and found that most recipes worked out pretty well without adjustments! Perhaps add an extra 1-2 Tbsp of flour and you may have to bake for a few extra minutes also.
Hi I want to make a milky way cake for my birthday can I use a bundt cake pan to make it in
Absolutely! I love making this cake in a bundt pan – that’s actually what I used when writing the directions so just follow them exactly and it should turn out perfectly!
Cake totally overflowed the bunt pan and I was using my largest capacity.
Oh man! I’m not sure what size mine is but the cake fills it up just perfectly! Maybe try to find one that is just a little bigger? Or save out a cup or two of the batter and bake it in a mini pan – then you get two cakes out of it!
Jane Bissinger says
I made this cake, the cake came out perfectly. However when I did the icing, it was a total total disaster.
Oh no! I’m so sorry it didn’t turn out for you – the icing is my favorite part! Can you tell me what happened? Was it too thick? Too thin?
I had this cake today at a luncheon. It was ridiculously delicious! Everyone asked for the recipe. Scrumptious! Will bring to my next potluck. Thanks!!
Sarah – I’m so glad you (and everyone else!) enjoyed the cake as much as I do!
Just left a comment about how yummy this cake was. Forgot to say how unbelievably amazing the frosting was! Yes it does taste like fudge which is like getting two scrumptious desserts in one!
Yes! The frosting is my favorite part too. I usually have to eat a spoonful (or two!) every time I make this cake. I’ve used this frosting on other cakes too because it is so good!